Raw Food Recipes

Satay Style Kalabasa Noodles

You can make this dish using the spiralizer, vegetable peeler or grater.

This dish looks great, tastes fabulous and the noodle texture is incredibly satisfying and it really does feel like a cooked meal. It’s such a fun dish to share. If you decide to include some nuts, like my suggested cashews, it can easily be a filling, satisfying and incredibly healthy main meal.

I’d certainly recommend it if you want to create a special raw celebration dish, fancy treating yourself to something a bit more special one evening, or if you want to impress non-raw friends.

Ingredients for the noodles:

1/2 kalabasa
1 carrot grated or julienne
1 red pepper julienne
5 baby sweetcorn chop
handful of fresh coriander or few sprigs of spring onion
cashew nuts (optional)

Ingredients for the dressing:

3 tsp tahini
juice of 5 Calamansi
freshly ground black pepper
½ tsp ground coriander & cumin
water

Chop the Kalabasa into quarters. Put each piece through the spiralizer or grate it. Add
the carrot, red bell pepper and young corn.

To make the dressing, combine all the ingredients in a bowl and whisk to a smooth consistency. well to combine to a dressing consistency – adding more water gradually if needed. Pour the dressing over the vegetable mixture and mix well, distributing the different vegetables as well as coating everything in the dressing. Garnish with spring onion, coriander and cashew nuts.

KELP NOODLE AND VEGETABLE STIR FRY
12 ounces Kelp Noodles
½ cup onion
½ cup bean sprouts (lightly steamed)
½ cup carrots
½ cup red bell pepper
½ cup mushrooms
1 tsp garlic, minced
1 Tbsp sesame oil
Tamari or soy sauce, to taste
Dash of coco sugar, to taste
Dash of Braggs Aminos and pepper
½ cup calamasi juice

Mix together garlic, onion, sesame oil, coco sugar, braggs aminos and calamasi. Whisk. Add the rinsed Kelp Noodles and mix and let it marinate until the noodles have softened. Add remaining ingredients and toss.