First.  You don’t have to eat all raw, all vegetables, all the time to benefit from simply eating more of them.  This recipe has the flavor and texture of a vibrant Thai dish- in less time, for less money, and far less energy than going to get take out.  Also.  Why are our beloved Little Critters designed for a 4 year old to take the clothes off in 30 seconds and it takes me 5 minutes to get them back on?

Super Simple Flavor Packed Raw Vegan Pad Thai

1 peeled cucumber or zucchini spiralized or julienned into “noodles”

1 grated carrot

1 cup shredded purple cabbage

1 cup chopped baby bellini mushrooms

fresh mint to garnish and mix in

1TB sesame seeds

1/4c chopped green onions (I didn’t have them on hand and all was well)

Other mix ins: mung beans, use raw kelp noodles instead of cucumbers, grated ginger…

Toss gently with your hands. Connect with your food.

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Dressing:

Put into a small lidded jar.  Shake well.

2TB water

2TB apple cider vinegar (I like Bragg’s)

2TB almond butter

2tsp maple syrup

2TB coconut aminos

2 minced garlic cloves (or 1/2tsp garlic powder for super ease)

1/2tsp red pepper flakes

1/2tsp raw onion powder

1 drop lime essential oil

1 drop ginger essential oil

Combine and gently toss again. Absolutely devour!  Then come back and tell me about it- I’d love to hear.

P.S. – I first made with cucumber noodles as they are closest to kelp noodles but made again with zoodles (zucchini noodles) and prefer them. The zoodles really grabbed the thick sauce making it even more flavor packed in each bite. Use what you have then decide for yourself. Then please come back and tell me whatcha think.  xo