If you are craving one, try this out and you will love it.
Still raw, but with the yummy warmth we all want on a cold winter’s night.
We all struggle to eat raw during those cold winter nights, but with this recipe, you can have the best of both worlds. Add more veggies if you want, and watch everyone gobble this one up. I’ve even blended up leftovers from this dish, to make a delicious raw soup for the following day.
The secret to maintaining a level of raw in your diet during the cooler months is, to start to bring in the spices to warm you up. Curries, both Indian and Thai, and spicy Mexican dishes with chilli, are just a few examples of how to add spices to your diet, and warm your toes with these flavors.
This warm winter curry can be as spicy, or as mild, as you want, depending on who you’re feeding. Serve immediately you take it out of the dehydrator, so you can enjoy the warmth of this dish. To add extra body, try some spiralized zucchini, stirred through just before you serve.
- [b]Curry[/b]
- 1/2 cup soaked cashews
- young coconut, flesh and water.
- teaspoon your favorite raw curry powder
- 1/4 cup diced onion
- Salt and pepper, to taste[br]
- Marinated mushrooms, cauliflower & onions
- 1/2 cups thinly sliced mushrooms
- cup small cauliflower florets[br]
- 1/2 cup activated cashews
- 1/4 cup diced onion
- teaspoon lemon juice
- tablespoon Braggs liquid aminos[br]
- 1/2 teaspoon coriander
- tablespoon olive oil
- ground pepper to taste… (be generous!)
- To make the curry:
- blend all the ingredients until smooth. Adjust to suit your taste.
- To marinate the mushrooms, cauliflower & onions:
- toss them with the lemon juice, Braggs Liquid aminos and coriander and oil and let sit on the counter for an hour so they soften, or put them in your dehydrator or oven at a low temperature until they soften.
- Put “curry paste” in a bowl, stir in your veggies and cashews and put in your dehydrator for 1 hour, (or in your oven on low with door open for 15 minutes)