Raw Thai recipes wanted??
Does anyone have any Thia recipes to share?
compliments of www.rawchef.org
Chad Sarno is great chef and entertaining as well.
Thai Cannelloni Bites with Pignoli-herb Pate
3 zucchini sliced thin lengthwise with mandolin
2 c Almonds or Cashews soaked 10-12 hours
1 c pignoli nuts, (pine nuts) unsoaked
2 T olive oil
2 T lime or lemon juice
1/2 t Celtic salt
1 1/2 T ginger minced
T lemongrass minced (optional)
1/2 t black pepper
T curry powder
1/2 t cayenne
3 T water
1/2 c sun dried black olives pitted and minced
2 T cilantro, fresh and minced
2 T basil, fresh and minced
In food processor blend the cashews, pignoli nuts, olive oil, lemon juice, salt, pepper, garlic, ginger, lemongrass, curry powder, cayenne and water until smooth, thick paste. Pulse in the olives, thyme and basil.
Place two zucchini strips side by side. Place a small scoop of pate near end of strips facing you. Fold over zucchini and proceed to role until paste actually holds the round together. Slice off excess zucchini. Place on screen of dehydrator sheet and continue to dehydrate for 6 hours or until firm. Serve plated with spicy marinara, curry sauce or with toothpicks as appetizers
I have not tried these yet.
This sounds soooo good. Thanks you very much ;)
Thai sauce¬Öbountekno :)
Use for dip¬Ö
¬ľ c. lemon juice
¬ľ d. shoyu
3 cloves garlic
¬ľ c. chopped ginger
1 T honey
blend till smooth and creamy¬Ö
Thai soup by Rhio
based on a recipe by Patrick Collins
3 young Thai coconuts (we'll be using the water from these)
Note: Thai coconut is the same as young coconuts. For more information see: www.youngcoconuts.com
2 large tomatoes, chopped
1/2 avocado (for soup base)
1/2 to 1 red jalapeno pepper, chopped (start with 1/2)
Note: Red jalapeno pepper is vine-ripened green jalapeno pepper. If you can't find the red, then use the green, but the red are optimal. One of the problems with store-bought food is that much of it is not ripe, and because of that people are being shortchanged on nutrition. The food hasn't had a chance to develop fully in nutrient quality.
A large handful of mixed fresh herbs (rosemary, basil, tarragon (especially), and oregano). If you include any fresh herbs that have woody stems--such as rosemary or oregano--use only their leaves.
1 tbsp. Nama Shoyu or 1 scant tsp. Celtic sea salt
1 tbsp. ginger, chopped
3-4 cloves garlic, chopped
1 red bell pepper, diced
1 avocado, diced
1/2 red onion
A handful of finely chopped cilantro
A handful of finely chopped parsley
extra virgin first cold pressed olive oil
1) Make a hole in the top of each coconut and pour the water from it into a jar, to use in this recipe. (Save the coconut meat in the refrigerator for eating at another time, but consume it within a couple of days. You could also cut the coconut meat into thin strips and dehydrate it for use instead of store-bought dried coconut, which has been bleached and pasteurized.)
2) First make the soup base. Put into blender: 1 cup of the coconut water, the tomatoes, half an avocado, and the ginger, garlic, jalapeno, fresh mixed herbs, and Nama Shoyu. Blend until the herbs are well mixed. Add the remaining the coconut water and blend again.
3) Pour the soup base into individual bowls and add to each one: diced red bell pepper, onion, avocado, and the finely chopped cilantro and parsley. Drizzle with olive oil and serve.
Serves 4-6. Best when eaten the same day you made it.
Thanks carolg, you have really been working on this ;) All the recipes sound wonderful. Thank you so much for all you work !
Welcome. Always glad to share as I have many questions of my own that everyone helps with like one coming up for appetizers for son's birthday this weekend.
Thank you for posting the recipe. I know it came from Chef Sarno, but it lists Thyme in the instruction part below, but it is not in the list of ingredients. Is this supposed to be cilantro? Really would love to make the recipe, but don't want to be disappointed using the wrong flavor.
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