I’ve been a raw food fan for a while now. I love the taste of fresh fruit and vegetables, nuts + seeds in their natural state and especially love how a raw meal makes me feel- nourished and energized! I’ve done a week eating all raw before and even celebrated my 21st birthday at Saf, a fantastic raw restaurant in London.
Despite how much it now, when I first came across raw cuisine I was a little intimidated by all the gourmet recipes I came across that took days to prepare and lots of expensive superfoods I’d never heard of before. But I soon came to realize that raw food doesn’t have to be time-consuming or complicated to taste good, and in fact sometimes the simplest dishes are the best. I’ve got a few raw recipes on the blog so far, a couple of salads, a smoothie and desserts and wanted to post a super quick everyday recipe that I make variations on frequently.
I have a spiralizer (the Benriner, pictured) that I use to make raw veggie noodles, but a julienne peeler works just as well, or you can even make thick “pappardelle” type noodles with a regular vegetable peeler. Courgette noodles are the classic but I wanted an extra colourful dish this time so I made carrot noodles too and added thinly sliced red pepper and lots of fresh herbs. Edamame and cashews turned this into a more substantial meal, and finally I coated everything with a slightly spicy peanut sauce, so good I couldn’t resist licking my plate after finishing!
- 10-Minute (Nearly) Raw Peanut Noodles:
- 1 Medium courgette, spiralized
- 2 Small carrots, spiralized
- 1/2 Red pepper, sliced thinly
- 1/3 C Edamame, cooked and cooled
- 2 Tbsp Fresh basil, julienned
- 2 Tbsp Fresh coriander, roughly chopped
- 2 Tbsp Toasted Cashews (I actually used some Tamari-roasted Cashews from Clearspring that I had on hand)
- For the Spicy Peanut Sauce:
- 1 Tbsp Peanut butter
- 1 Tbsp Lime juice
- 1/2 Tbsp Agave
- 1/2 tsp Toasted sesame oil
- 1 Small clove garlic, minced (optional)
- 1/2 tsp Tamari
- A little water to thin (to make as runny as you like it- though bear in mind the vegetables will release water when coated in the sauce so don’t make it too thin!)
- Prepare dressing first: Simply stir all ingredients in a jar or bowl together until completely smooth and add a little water, a teaspoon at a time, if necessary, until it reaches your desired consistency. Set aside.
- Spiralize your vegetables and chop your herbs. Mix all the ingredients, except the sauce, in a large bowl, you might want to cut some of the noodles if they’re particularly long to make them a little easier to eat (!). Finally drizzle over your sauce and toss to coat everything.
*Most store-bought peanut butter uses roasted not raw peanuts, so if you’re concerned about the “raw” status of this dish try almond butter instead. The edamame are also cooked so omit for raw and add more nuts instead.
I’m submitting this recipe for “10-Minute (Nearly) Raw Peanut Noodles” to the weekly blog hop Raw Foods Thursdays
Are you a raw food fan? What are your favourite simple and speedy raw recipes?