By Jenni Madison
This was one of my favourite recipes that I learnt at
the raw food classes on my recent trip to Thailand.
So delicious, light, healthy and easy to make.
1 x whole large zucchini
1 x spring onion (chopped finely)
1/2 cup fresh coriander (chopped with stalks finely)
1/4 cup raw cashew nuts
1/4 cup bean sprout
1/2 cup tamarind sauce
1/4 cup bell pepper (sliced thinly)
1 1/2 tblsp coconut flower nectar
1 tblsp Bragg sauce
1 pinch sea salt
What to do:
Mix tamarind sauce, salt, coconut flower nectar and bragg sauce together. Blend the mixture with cashew nuts in a high speed blender until smooth.
Using a spurulizer, cut the zucchini into pasta. Add spring onion, coriander, bell pepper, bean sprout to the zucchini. Dress with the blended sauce and stir through.
Garnish with lime and spring onion.