Thai Curry & Avocado Oil Superfood Bowls Giveaway

Thai Curry Superfood Bowl Ingredients

Thai Curry Superfood Bowl

You Can Win Superfood Bowl Ingredients!

My favorite resource for super herbs, Mountain Rose Herbs, has this new line of Epicurean Organic Spices and Oils and they are a DELICIOUS way to upgrade your superfood bowls.

I got to try the Thai Curry organic spice and the Avocado Oil (yummy!) and if you leave a comment on this blog post, you could win the same.  I’ll tell you more in a sec … first let me elaborate on how awesome it all is.

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Thai Coconut Bliss Soup

thai bliss soupOh my goodness this soup is delicious!  When I make a raw dinner for friends I often start with this soup, then serve Thai Veggie Wraps and finish with the Coconut-Hazlenut Chia Pudding.  Yummy!

I’ve found this soup will also freeze well – just freeze the marinated mushrooms separately.  This recipe comes straight from one of my favorite raw info/uncook books: The Raw Food Detox Diet by Natalia Rose.

Makes about 5 cups serving 2-5 people depending on how much of a meal you make it :)

Marinated Mushroom Topping

1 Cup Shiitake Mushrooms thinly sliced

3 Tbsp Fresh Basil chopped

1/4 Cup Lime Juice

1 tsp Sun Fire Salt (or less – add salt to taste)

Place all ingredients in small bowl and mix well.  Set aside (or refrigerate if making far in advance of eating).  The mushrooms will “melt” or shrink as they marinate.  Note: I often double the recipe for the topping because I love the mushrooms so much.

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Raw Pad Thai

Raw Pad Thai

Raw Pad Thai

I love pad thai, so I’ve been searching for a good raw version of this favorite comfort food.  I found lots of versions, but none of them seemed to completely match my taste cravings, so I decided to combine my favorite parts into my own raw pad thai recipe.

Pad thai is all about having the right balance of sweet, salty, tangy and spicy.  So I went back to the cooked version recipes to see what the basic ingredients are in order to start my raw version with good proportions.  Here’s what I’ve come up with:

Pad Thai Sauce

1/2 Cup Coconut Milk (or water)
1.5 Tbsp Apple Cider Vinegar (or you can use rice vinegar or the original flavor of Tamarind though the latter takes more work since you have to soak the tamarind paste)
3 Tbsp Nama Shoyu (the raw version of soy sauce)
1/8 tsp cayenne (or 1 fresh red chili pepper minced … though I’d add this to taste)
4 Tbsp raw sweetener … I used Maple syrup, but dates or agave would work well
2 Tbsp lime juice
1 Tbsp sesame oil
1 tsp Fiesta Mole powder (for garlic and other spicy thai seasonings)
6 sun dried tomatoes (gives it even more tangy taste and a thicker consistency)
1/4 Cup cashews (for a creamier, thicker sauce)

Blend all of the above in your Vitamix until smooth.  Then spiralize your favorite noodles – I really like jicama and/or zuccini for this.  Put some sauce on your plate, put the noodles on top, then top with more veggies – like pea pods, julienned red bell pepper, julienned carrots, sliced mushrooms and bean sprouts.  Top with more sauce.

For extra garnish I like ground up cashews (1/2 Cup) mixed with sesame oil (1 Tbsp) and sun fire salt (1/2 tsp) … it tastes like the traditional peanuts on top of the pad thai.  You could also garnish with cilantro, basil and lime wedges.  Though I have to say, I often skip the garnish and go right for the pad thai it’s so darn yummy!

Oh, and the sauce recipe above should make enough for 4 servings of Pad Thai unless you like it really saucy.  I suggest you try it with this smaller amount of sauce though because part of the pleasure of eating raw is that you get to taste the freshness of all the ingredients … don’t drown your food. :)

Thai Vegetable Wraps – the Raw Version of Eggrolls

MC eating Thai WrapI love Asian food and I often crave greasy fried eggrolls … until I eat them and feel sluggish afterwards.  Thanks to my friend Lisa Erwin, I have a new, yummy raw substitute for these cravings … and a great way to get some seriously bitter greens into my diet without making ugly faces. :)

I like this Thai Veggie Wrap recipe also because you can store it in the fridge and live off of it for a week.  You can change up what’s going in the wrap for a different flavor, though I’ve had the same wrap for lunch twice now and I’m still quite happy with the flavorful mouth sensations.

OK, so here’s the recipe … there’s several parts to it, but all easy to make and store in the fridge:

Cabbage Filling
1/4 Cup Maple Syrup
1/2 Cup Lemon Juice
2 Tbsp Ginger chopped
1 Tbsp Dried Red Chili Peppes
1.5 Tbsp Nama shoyu (raw soy sauce)
1 Cup Raw Almond Butter (make your own by blending 1 Cup almonds in your vitamix or food processor until creamy)
1/2 head Savoy or Napa Cabbage (it’s got softer, wrinkly leaves)

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