This is a raw thai curry coconut noodle dish with 3 types of mushrooms. You're gonna have to eyeball the amounts coz I tend to go with "a little of this and little of that" and not use measurements. Sorry.
This is a creamy and flavorful - yet still nice and light - thai soup made from carrot, red peppers and cashew. The version here is relatively mild but you can amp up the flavor a bit by adding more ginger, cilantro, lemongrass or chili peppers. For more tasty raw food recipes, check out http://eatingfoodraw.com
A very versatile dish - you can add various herbs and/or spices to make this Indonesian, Thai, etc. Though it's also nice without any extra herbs & spices added; When I first came up with it, it had none & we served the cashew sauce over onions, carrots, sliced portabella mushrooms and asparagus.
You'll want to make enough of the sauce that the final dish is slightly runny, not just enough to marinade the veg.
This Rainbow Salad with Spicy Thai Dressing was my first raw food salad I experimented with and is one of my best! The vibrant Rainbow Salad has wonderful mixture of refreshing and crunchy veggies topped with a creamy Spicy Thai Dressing. So enjoy feeling energised and fit with this super salad!
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This is a quick, simple recipe that makes a great appetizer or snack. To turn it into a larger salad, just add more dressing and greens. Delicious! Serves 2.