Raw carrot pasta with ginger lime peanut sauce
Ever since my detox in Thailand and all the raw food workshops/cooking classes that I have attended there, I have tried to incorporate more raw food into my diet. It is a very convenient and easy way to eat vegetables and other ingredients without killing all the nutrients. It is also perfect for the summer as you wont have to stand in front of a hot stove dripping sweat from everywhere 😉
This recipes will provide you with protein from the peanut butter, coconut milk and nuts, vitamins from the carrots and ginger and an extra kick from the lime juice.
Try it as a main or as a side dish.
Ingredients (serve 2):
- 2 medium carrots
- 1 tbsp. creamy peanut butter
- 1/3 cup whole fat coconut milk
- 1 tsp ginger, minced
- 1 clove of garlic, minced
- 1 tbsp. lime juice
- fresh cilantro
- 1-2 tbsp nuts of your choice
- salt to taste
For the sauce in a bowl combine the peanut butter (you can buy it or you can easily make your own. Click here), 1/3 cup of coconut milk, minced garlic and ginger. Squeeze in the lime juice.
Stir until you get a smooth cream. Season with salt as needed.
Using one of this dandy handy peeler (I got mine from Thailand)
make noodles out of your carrots. Place in a bowl. Add the chopped cilantro
Pour the sauce on top and toss together
Serve with chopped nuts and fresh cilantro (or parsley). This is best served after chilling in the fridge for about 1 hour.