I want to thank everyone who has participated in this RawFoodTalk.com forum. There have been some amazing exchanges here and so many words of wisdom spoken. But its time for me to close this board. I am moving on to new ventures and feel that its time for me to let this go. A forum of this size takes loads of money, time and energy. I have not been keeping up with the forum upgrades, the spam problems, etc…. which is resulting in many disgruntled emails and people calling the office daily. I’m sorry to disappoint the many of you who have spent your time and wonderful words of help and inspiration here. I hope that you have all benefited from this board and that it has helped you on your path to optimal health. I know many of you have made lasting friendships here as well. I will leave this board up for a month of so, so that you may copy what you need and any information you would like to save.

Thank you for being part of the RawFoodTalk.com community! It’s been a wonderful ride! I’m looking forward to seeing what’s next for all of you and of course, you can keep up with my adventures through my blog, Facebook and twitter. I am continuing my certification trainings and there will be some exciting new classes, events and projects coming into fruition in the near future!

All my best,
Alissa

Metamorphosis

My-Thai Noodles

Rate this Entry

9 Comments

RawKnitster

on 06-02-2010 at 02:39 AM (960 Views)

Carrying on with the Asian theme. I started with the same teriyaki sauce recipe posted in my previous blog, added 1/2 cup of almond butter and a small splash of coconut vinegar.

The veggies; celery, carrots, bok choy, shelled English peas, green onion, red pepper, and green cabbage.

The nuts: chopped almonds and cashews.

The noodles: kelp noodles, rinsed, put in a bowl with just enough water to cover, add juice of a small lemon. Massage noodles gently in the lemon water. Let sit 20-30 minutes. Drain.

Toss everything together. You can eat it immediately, but it is best to let it soften and meld for at least a few hours. I thought it was perfect on the second day. Still good on day three, too.

I may have to make this dish for the next raw potluck. :)

Categories: ‎ Uncategorized

Email Blog Entry

« Prev Main Next »

Comments

StarFire - 06-02-2010 10:36 PM
OMGooodness that sounds (and looks) delicious!!
Jenifae - 06-03-2010 01:41 AM
Wow! This is Beautiful!!!!!!!!!!!!! :) Thanks for sharing.
RawKnitster - 06-03-2010 01:46 AM
Thank you!! It was delicious, and I wish I could have shared it. Not that I didn't want to eat it all, cause I did, over 3 days. It just would have been nice to share with you for real. :)
Jenifae - 06-03-2010 02:20 AM
3 days? How Big is that plate really? ;) I would've loved to have dinner with you. How much fun would that be? :)
RawKnitster - 06-03-2010 02:39 PM
The picture is a cereal size bowl. :) The big bowl was still in the fridge.
monkapotapus - 06-09-2010 07:59 PM
That looks really good RK! Now I have another idea for my kelp noodles :)
RawKnitster - 06-09-2010 08:14 PM
It is soooo good! I took a HUGE batch to the raw potluck this past weekend. It completely disappeared and got rave reviews.
PunkRotten - 09-24-2010 05:03 PM
Where can I find the sauce??
RawKnitster - 09-25-2010 01:14 PM
Here is the base Teriyaki sauce. For the Thai-style sauce add 1/2 cup of almond butter and a splash of coconut vinegar. :)

Sweet and Spicy Teriyaki Sauce

1/2 cup wheat-free tamari (could sub nama shoyu or coconut aminos)
1/2 cup coconut nectar (from Coconut Secret; could sub with honey and/or agave)
1 large or 2 regular size clove(s) of garlic
chunk of gingerroot equal in size to the garlic
1/2 cup sesame oil (could sub all or part with olive oil)
1 Tablespoon white sesame seeds
1 teaspoon red pepper flakes

Blend until smooth. Add another 2 Tablespoons sesame seeds another teaspoon of red pepper flakes. Shake well.