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Rainbow Pad Thai

Rainbow Pad Thai

Thai inspired, this dish is as satisfying as it is beautiful.


4 to 6


Beet</br> Carrot</br> Cucumber</br> 4 Tbsp. olive oil</br> 1 tsp. sesame oil</br> 2 Tbsp. oregano</br> 2 garlic cloves, finely chopped</br> 1 Tbsp. ginger, grated


Spirilise the beets, carrots and cucumber with a spiraliser.</br> Mix the remaining ingredients in a large bowl. Add the noodles and toss.</br> You can serve this dish raw or warm by dehydrating for 6 to 8 hours.</br>

Vegetables and Herbs

Tomatoes, cut into small cubes</br> Cucumber, cut into small cubes</br> Avocado, cut into small cubes</br> Red and/ or yellow pepper, cut into small cubes</br> ¼ cup fresh basil leaves</br> ¼ cup fresh cilantro leaves</br> ¼ cup fresh mint leaves</br> 1 cup of sprouts

Coconut Sauce

1 cup coconut cream</br> ½ cup raw almond butter or tahini</br> 2 Tbsp. ginger, grated</br> 1 Tbsp. tamari</br> 1 Tbsp. white miso</br> 1 Tbsp. red miso</br> 1 clove garlic</br> 2 Medjool dates</br> 2 Tbsp. lime juice</br> 2 Tbsp. orange juice</br> 1 tsp. umeboshi vinegar</br> pinch of turmeric</br> pinch of cayenne pepper

To make the sauce: place all ingredients in a blender and blend until smooth and creamy. Taste and adjust seasoning if necessary.</br> To serve, toss all the vegetables in a bowl leaving some of the herbs and sprouts for garnish. Add the noodles and sauce, lightly fold through</br> Garnish with herbs and sprouts.


May 23, 2016