Also, with a raw meal, you're probably not going to have eater's remorse, and think, "Gosh, I really shouldn't have eaten that." Not that that's ever happened to moi.
For Chrismakkuh, I made an Amazon.com wish list that included many raw "un" cookbooks. One of them, The Art of Raw Living Food by Doreen Virtue and Jenny Ross, struck me as such a beautiful book. The glossy pictures of living food are practically X-rated; showing unadulterated and expressive whole foods assembled, but not processed, to create exceptional meals.
When my new dehydrator came last week, I was dying to make the Coconut Wraps in this book. I couldn't wait to make them. First, you know, I had to track down and dismember several coconuts, and then try my hand at a completely new culinary skill. I was ridiculously impressed with how they turned out, so much so that I couldn't wait to come home from work and make dinner with them. What was born of a simple wrap became one of the best things I've ever made. I'm thrilled to show you my first raw dinner recipe (other than salad). I hope there will me many more and that you will try it too. If you don't have a dehydrator, I'd use a traditional wrap of some sort and still use all of the fresh ingredients. You could even just use a lettuce wrap. I'm learning that this raw food lifestyle is not only inspiring, but also very creative.
Raw Thai Spring Rolls with Peanut Dipping Sauce
Serves 2 (or one very hungry girl one day post half-marathon)
Thai Coconut Wraps
from The Art of Raw Living Food by Doreen Virtue and Jenny Ross
(I made a half recipe, double this if you want more, this makes 2 - 14" x 14" trays)
2 C. Young Thai Coconut Flesh (from about 2-3 young Thai coconuts)
1 C. Water
2 Tsp. Agave Nectar
1 Tbs. Psyllium Husk
Black Sesame Seeds for sprinkling
Blend first three ingredients in blender until liquid. Add Psyllium Husk and blend until mixture starts to congeal. Spread 1/4" thick onto two Teflex lined dehydrator trays, and dehydrate at 105 for 6 hours. (Any higher temp will make the wraps crispy, and we want a pliable wrap here.) Peel off trays and use immediately, or store in fridge. Wraps may become crispier in the fridge, but will become pliable again once they warm to room temperature.
Raw Thai Spring Rolls
1 Sheet of Thai Coconut Wraps
Red Bell Pepper Strips
Marinated Shitake Mushrooms (marinated in equal amounts of Nama Shoyu (or Tamari or Soy Sauce and Seasoned Rice Wine Vinegar)
Lay all ingredients on Thai Coconut Wrap.
Roll up like you would roll sushi. Slice in half on the diagonal (to make it pretty, of course!)
Serve with Peanut Dipping Sauce.
Peanut Dipping Sauce
2 Rounded Tbs. Creamy Peanut Butter
2 Tsp. Agave Nectar
2 Tbs. Seasoned Rice Wine Vinegar
2 Tsp. Nama Shoyu (or Tamari or Soy Sauce)
2 Tsp. Sesame Oil
3-4 Tbs. Water to thin out
Mix all ingredients together and serve with Raw Thai Spring Rolls.
And because no dinner is complete with out a side dish and a beverage, I made a Spicy Cucumber-Shitake Salad and an Orange-Coconut Creamsicle drink. I think they are both amazing, but I'm totally biased.
Spicy Cucumber-Shitake Salad
1 C. Cucumber Slices
1/2 C. Marinated Shitake Mushrooms (marinated in equal amounts of Nama Shoyu (or Tamari or Soy Sauce and Seasoned Rice Wine Vinegar)
3 Tbs. Seasoned Rice Wine Vinegar
1 Tsp. Nama Shoyu (or Tamari or Soy Sauce)
1 Tsp. Agave
Chili Pepper Flakes, to taste
Mix all ingredients together, and allow to marinate for as long as you can stand before devouring every last bite.
Orange-Coconut Creamsicle Drink
1 1/2 C. Coconut Water (from the coconuts used for the wraps)
1 1/2 C. Fresh Squeezed Orange Juice
7 Drops NuNaturals Vanilla Stevia (or sweetener of choice and 2-3 drops of vanilla extract)
Shake all ingredients together and enjoy!
That's all for now. Hope you're all having a great week!