Recently my time has been divided between giving raw food workshops, creating new bliss balls and cakes, and spending time with lovely houseguests. Each workshop I give is a learning experience – each one challenging in its own right, but as a result I’m learning to speak with more confidence and presence. In general I’ve been busy, happy, and inspired to create new recipes!
The last workshop; Raw Vegan Asian Cuisine, was at The Hermitage, one of my favorite places here at the lake. The entire place is stunning and the kitchen is a perfect place for giving workshops with beautiful Lake Atitlan as a backdrop.
On the menu:
Raw Nori Rolls with Cauliflower Rice, Avocado, Beetroot, Coconut and Mango
Raw Creamy Miso Soup
Raw Pad Thai
I think nearly everyone who is into making raw food has their own recipe for raw pad thai. Mine is not really a recipe yet, but here goes:
Raw Pad Thai Salad
I didn’t bring my spirializer to Guatemala and have yet to find one here, so I use my vegetable peeler to make carrot noodles.
3-4 large carrots
1/2 purple cabbage
1/2 white cabbage
2 red bell peppers
Use a vegetable peeler or spiralizer to create carrot noodles and set them aside. Chop the red bell peppers into small strips. Slice the cabbage very thinly into a “slaw” and begin massaging with salt and lime juice. At first this may seem a bit awkward, but soon the cabbage will relax into its massage. Ahhh. Once soft and happy add the carrot noodles and bell peppers to the mix.
Tamarind paste or 3/4 cups Tamarind juice (if you can’t find tamarind paste, just soak the tamarind in water for 15 minutes, stirring it around until the water gets a bit thick, then strain out the seeds and pour the juice into the blender) you could likely do this a few times with the same tamarind).
Juice from 1-2 limes
2 Tbsp Maple Syrup, honey or sweetener of choice
2 Tbsp Peanut Butter
4 cloves of garlic
2 thumbs of ginger
3-4 roma tomatoes
salt or braggs liquid amino acid to taste
chili flakes to taste
scallions, cilantro and chopped peanuts for garnish
Put everything into the blender and blend with love! When it’s nice and creamy and there are no chunks of garlic or ginger, pour it over the noodles and garnish with sliced scallions (spring onions), cilantro and peanuts!
More recipes from the workshops to come! Thank you Emma and Severin, the owners of the Hermitage, for the beautiful pictures!