In the heat of summer, when corn is 10 ears for two bucks and you
don't want to stick anything hot in your mouth, this is just the
ticket.
6 ears corn, husked and kernels cut off
½ c raw cashews, powdered
2 c water
2 T olive oil
2 cloves garlic
juice from 1 lime
1/4 t onion powder
1/8 t cayenne
1/2
t salt (or more to taste)
fresh ground black pepper to taste
garnish ideas:
chopped scallion
chopped cilantro
corn kernels
paprika
cayenne
black pepper
whatever your heart desires…
Mix powdered cashews and water in your blender
until creamy, throw in everything else and process until desired
consistency. I like to leave some of the corn kernels out and add them
in for a little rustic chunkiness in the finished product.
Okay, this isn't entirely raw, but it's damn close. It gives you all
of the benefits of lots of fresh, raw veggies, but with the spicy,
tasty punch of pad thai (thanks to a nearly-raw sauce that takes seconds
to whip up!)
Pad Thai Base (aka, the noodles):
2 zucchinis (sometimes I sub cucumbers)
1/2 red bell pepper
1/2 yellow bell pepper
1/2 small red onion
2-3 green onions
2 carrots
1/2 head of cabbage (I like savoy best)
Spiral slice or julienne or very thinly slice all veggies to make a noodle-like bowl of beautiful goodness.
Sauce:
1/2 c natural peanut butter
3 T soy sauce or tamari
3 T maple syrup (or agave, or a combo)
3 medjool dates (pited and soaked for a bit)
2 T rice vinegar
1 T fresh crushed ginger
juice from a small lemon
juice from a small lime
1 t thai chili garlic sauce (or red pepper flake, about 1/2 t, and some crushed garlic)
Combine all ingredients in a high-speed blender (or Magic Bullet) until super creamy.
Toss all veggies with the sauce in a large bowl and then serve with the following:
Optional additions (that are super tasty!)
Cilantro
Lime wedges
Chopped peanuts or almonds
Bean sprouts
