Global flavors?

[Melissa]

Hi everyone. 15 days raw and counting! I'm wondering if any of you have experimented with raw-ifying Indian dishes? I love Indian food (among other world cuisines) and know that I'm going to have to simulate flavorful dishes in order to feel satisfied long term. I had a successful experiment today that I want to share. I had some coconut to use and wondered if I could make an Indian-inspired coconut soup. It was delicious! Here's what I did:

Into the food processor:
Several large chunks of coconut
1/2 small avocado
large handful of cilantro
big squeeze of lemon juice
tiny glug of olive oil
pinch of sea salt
generous dashes of curry powder and cumin
dash of Tabasco (MILD Green Label only)
one scallion
half a small garlic clove
some warm water to help blending, depending on the texture you desire

I enjoyed this so much, I ate it twice today and spooned the extra out of the food processor (that's my litmus test for a "hit" recipe!)

You could also add some coconut milk or coconut oil I'm sure. I know that some folks believe in avoiding spices and I also am pretty sure that Tabasco isn't raw. But I know myself -- I NEED spices to make this work for me. And the Tabasco is one tiny non-negotiable for me...I love the flavor and it helps me stay raw because it brings out the flavors of veggies so well.

If you know of/invent any other terrific global recipes (Chinese, Indian, Greek, etc) please share! Thanks.

[vegbaby]

This sounds great! The owner of the Indian restaurant I go to keeps promising to make me a sprouted dahl recipe, so I'll let you know what that's like once I try it!

[Pailani]

Oooh, thanks, Melissa! I love coconut ginger soup, and this sounds like it will satisfy my next craving!

[coffeesquirrel]

anyone have any raw chinese recipies? love the lo mein and the sweet and sour stuff. ????