ginger glazed

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Thai Curry

Sauce:
1 1/2" piece fresh ginger
1  cup soaked raw peanuts*
1  cup young coconut meat
1/2  cup coconut water
1  tbsp raw almond butter
2  tsp Bragg Liquid Aminos
1  clove garlic, pressed
1  tsp each turmeric, curry powders
1  orange, juice of
1  Thai chili

Vegetables:
1/4  head cauliflower, diced
1/4 head red cabbage, shredded
1  small carrot, shredded
1/2  large cucumber, peeled and cut into half-moons
Basil leaves and mung bean sprouts, as garnish

* Soak in water to cover for 8 hours; drain before use.

1. Sauce: finely grate the ginger to extract its juice. Blend juice and remaining ingredients (except chile) until smooth. Add chile to taste.
2. Place vegetables in a bowl, cover with sauce and garnish.

Serves 4. Analysis per serving: 325 calories, 12g protein,
20g fat (7g saturated), 6g fiber, 15g carbohydrates


Source: The Raw Truth by Jeremy Safron
(Celestial Arts)

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