ARTIST GONE RAW
What I'm eating

I've finally nailed down the perfect recipe for:

Raw "Thom Ka Gai" style soup with "Crystal Noodles"

1 1/2 to 2 cups almond milk
1/2 to 3/4 cup coconut cream
1 tsp ground ginger (fresh or dried)
1/2 tsp or less Thai green curry paste (this is probably not entirely raw, but you can find recipes for it if you're a stickler)
1 heaping tblsp raw almond butter
1 heaping tblsp chickpea miso
1 large clove garlic, chopped
1 handful chopped cilantro
1 small palmful chopped green onion
5 or more mushrooms, sliced (I like baby bellas) marinated in a splash each of Tamari (wheat-free) soysauce and olive oil.
1 LARGE splash fresh lemon juice - probably around 1/4 cup or so - or to taste
--lime juice would also work well
coconut water to desired consistency probably water from one coconut. Plain water will work, or add more almond milk.


Blend all ingredients in the blender until soup-like. Pour into a bowl with Crystal Noodles.

"Crystal" Noodle options:

Spiralize (cut into long, thin strands with a special tool, a spiralizer aka spiral food slicer) and then cut into managable lengths either of the following veggies and add to bowl. Pour soup over and mix.

Jicama - more crunchy, sweet flavor
or
Turnip - adds a slightly sweet and almost vinegary flavor which is probably most appropriate for this soup.

Makes a HUGE blender full of soup, which I've gotten two large meals from.
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I also made (since I've been on an almond kick this week)

Bananna Almond Berry Smoothie

2 banannas
2 heaping spoonfuls of almond butter
handful of frozen blueberries, blackberries, raspberrys or a blend with strawberries
8 oz crushed ice
scoop hemp protein powder
Scoop or two ground flaxseeds (I used Granovita Organic Sprouted Flax Powder With Cranberries)
Almond Milk to proper consistency or coconut water if desired

Makes a large, frosty blenderful, which I drank all of...then realized I'd eaten too much and was SOOOO full! Good, filling stuff!!!
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Also, from last week a really successful experiment!

Red Pepper Sauce for "pasta"

1 tblsp almond butter (there I go again! I spend months never touching the stuff, then go through a ton of it)
1 avacado sliced
1 large red bell pepper chopped
clove garlic
Wedge of red onion to taste
Spoonful stone ground mustard (optional)
Fresh ground black pepper and cayanne pepper
Celtic sea salt
water to thin for blending
(I added some thinly sliced collard greens, since I was craving greens.)

Blend and toss with spiralized zuchinni or beet noodles. Chopped green onion makes a great garnish! Or maybe some sliced or chopped almonds. If you put in in a bowl and don't toss it, it makes a beautiful presentation. It gets kind of ugly when you mix it all together.