Its getting real close to my departure date, and my excitement has just been increasing exponentially. I just got a guide of all the places to travel to in India, and now I really can’t wait to get there. All the reading I’ve been doing has also gotten me really craving some Indian food. One of my favorite Indian desserts used to be my grandma’s halva. Halva’s a very sweet, very buttery dish, that’s probably just about as bad for your body as it is delicious. But with a little creativity and a little ingenuity, I created up something equally scrumptious. My mom described it as raw “ambrosia.” I hope you agree!
Well, its finally June, and that means only one thing for me. SUMMER VACATION! After working all last summer at a large software corporation, I decided to do things just a bit differently this year. On June 14th, I’ll be heading on over to India, where I’ll be starting a 3 month backpacking trap that will end in Hong Kong in September. For about 2 months, I’ll be in Southeast Asia, so I decided to make a Southeast Asian inspired dish. If you love Thai, Malaysian, or Cambodian food, then you’ll love this dish.
I recently went out to dinner to a Vietnamese restaurant (don’t worry, I brought food with me) with a few of my roommates, and watched as they devoured some delicious looking spring rolls. Spring rolls used to be one of my favorite Vietnamese
dishes, and they served as the inspiration for this dish. It took a bit of experimenting on my part (and about a dozen or so dirty dishes), but I think I really came up with something special this time. My Vietnamese roommate said they were as good as the spring rolls his mom makes, so I guess that says something. And as always, they are really simple to make. Hope you enjoy
3 oz fresh squeezed Orange Juice
1 tablespoon agave nectar
1/2 tsp cinammon
1/2 tsp salt
1/2 cup cashews
1 small piece ginger
2 carrots, grated
1 tomato, finely diced
4-5 mushrooms, finely diced
1 cup spinach, finely diced
1 cup cashews
1 cup walnuts
1/2 teaspoon cumin
1/2 teaspoon coriander
1 sprig, mint leaves
1 1/2 tablespoon Braggs Liquid Aminos
1 head of cabbage
For more recipes from Roshi’s, visit *Roshi’s Raw Lifestyle *
I’ve been making my curry for several months now, and today was looking for a new way to present it for some friends of mine who haven’t eaten much raw food. I decided to go with something simple, but still amazing. It turned out to be real beautiful, with a taste to match. Even better, my meat-mainly friends loved it. Delicious.
For more of my recipes from roshi’s, check out roshis.com. I put all my favorites up there, along with my brother ro. ro + rishi = roshi’s.