2 raw recipes

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Stir-frei (Be free!) Pad Thai A classic Thai dish got a rawsome facelift! 1/16 cup ginger1/3 cup hemp oil 1 tsp coriander seeds1 1/2 tsps tamarind (no salt or additives)Juice of 1 lemon1 clove garlic3 black olives (pitted, raw, organic, sun-dried, salted OK)1 medium tomato, sliced1 handful crimini or other mushrooms, quarteredNama Shoyu , 3 tsps or to taste4 zucchinis2 cucumbers Pad Thai is a classic Thai dish that just got a rawsome facelift! Your guests will appreciate this dish. Pad Thai means Thai stir-fry; Thai means 'free' in Thai and 'free' is 'frei' in German; hence, stir-frei (be free!) Pad Thai. Blend the ginger, olive oil,

coriander seeds, tamarind, lemon juice, olives, and garlic in a high speed blender until well liquefied. Turn the zucchinis and cucumbers into fine angel hair spaghetti with the Spiral Slicer and toss the resulting 'noodles' with the sauce. Add Nama Shoyu (unpasteurized soy sauce) to taste. Garnish with a sprig of parsley as well as tomato & crimini mushroom slices and red bell pepper rings on the side. Enjoy! Thai Nam Prig Pao This is an all-purpose dip, sauce, and stir-frei base. Adapted from one of Touch's favorite condiments from his childhood in Thailand, Thai Nam Prig Pao is so versatile that you should always have some in the cupboard for that unexpected visit or the end of that tiring day when you just want to whip something up in a hurry and not doodle with complicated

recipes in the kitchen. Works amazingly well as a dip for fresh, organic, garden-grown veggies as well as salad dressing for that exotic little tossed salad. As is, the Nam Prig Pao keeps a very long time, but mixed with fresh ingredients it must be used immediately; to make it flow better as a salad dressing, for example, add the juice of 1/2 lemon to a small portion but use it right away as it won't keep. Then stow the rest away for future times of "need". 2 cups raw organic olive oil or raw hemp seed oil or 1 cup of each oils3 tsps fresh tamarind (paste works too)2 tsps coriander seeds1/4 cup sun dried tomatillos (you may omit this if not available)1/8 cup sun dried tomatoes4 medium-sized dates1 tsp sun dried red hot pepper2 sprigs rosemary5 leaves sage3 tsps Nama Shoyu , Miso, Miso Tamari, or Celtic Sea Salt3 tsps raw

organic tahini 6 pitted sun dried olives1/2 tsp black peppercorns (optional)1 clove garlic or 3 garlic flowers (optional) Blend all in a high speed blender until creamy, careful not to let the mixture overheat. Enjoy! Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ www.onegrp.com/?mamanott organic cosmetics http://suziesgoats.wholefoodfarmacy.com/ FareChase - Search multiple travel sites in one click.

Suzi

What is a weed? A plant whose virtues have not yet been discovered.

health/

www.onegrp.com/?mamanott organic cosmetics

http://suziesgoats.wholefoodfarmacy.com/

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[Guest guest]

Recipes below look great, but I would endorse still no heating the oils, but can add right at end when mixing all stuff together, when the "veggies" cool down in order to avoid the cooking aspect of "heating oils." Again only my 2 cents. I love them however and will try to work on making them soon. Thanks always Suzi...if you can share the link, I always love that or author if you know. Oh, I have learned you can always add to a recipe, but taking out stuff such as salt or nama is a challenge so suggesting start with less and can "add" in for taste sake. I don't use Nama, but pinch of miso sometimes..hardly any salt used here either...works out well....wish veggies would go "down" in price too! carolg Suzanne <suziesgoats@...> wrote: Stir-frei (Be free!) Pad Thai A classic Thai dish got a rawsome facelift! 1/16 cup ginger1/3 cup hemp oil 1 tsp coriander seeds1 1/2 tsps tamarind (no salt or additives)Juice of 1 lemon1 clove garlic3 black olives (pitted, raw, organic, sun-dried, salted OK)1 medium tomato, sliced1 handful crimini or other mushrooms, quarteredNama Shoyu , 3 tsps or to taste4 zucchinis2 cucumbers Pad Thai is a classic Thai dish that just got a rawsome facelift! Your guests will appreciate this dish. Pad Thai means Thai stir-fry; Thai means 'free' in Thai and 'free' is 'frei' in German; hence, stir-frei (be free!) Pad Thai. Blend the ginger, olive oil,

coriander seeds, tamarind, lemon juice, olives, and garlic in a high speed blender until well liquefied. Turn the zucchinis and cucumbers into fine angel hair spaghetti with the Spiral Slicer and toss the resulting 'noodles' with the sauce. Add Nama Shoyu (unpasteurized soy sauce) to taste. Garnish with a sprig of parsley as well as tomato & crimini mushroom slices and red bell pepper rings on the side. Enjoy! Thai Nam Prig Pao This is an all-purpose dip, sauce, and stir-frei base. Adapted from one of Touch's favorite condiments from his childhood in Thailand, Thai Nam Prig Pao is so versatile that you should always have some in the cupboard for that unexpected visit or the end of that tiring day when you just want to whip something up in a hurry and not doodle with complicated

recipes in the kitchen. Works amazingly well as a dip for fresh, organic, garden-grown veggies as well as salad dressing for that exotic little tossed salad. As is, the Nam Prig Pao keeps a very long time, but mixed with fresh ingredients it must be used immediately; to make it flow better as a salad dressing, for example, add the juice of 1/2 lemon to a small portion but use it right away as it won't keep. Then stow the rest away for future times of "need". 2 cups raw organic olive oil or raw hemp seed oil or 1 cup of each oils3 tsps fresh tamarind (paste works too)2 tsps coriander seeds1/4 cup sun dried tomatillos (you may omit this if not available)1/8 cup sun dried tomatoes4 medium-sized dates1 tsp sun dried red hot pepper2 sprigs rosemary5 leaves sage3 tsps Nama Shoyu , Miso, Miso Tamari, or Celtic Sea Salt3 tsps raw

organic tahini 6 pitted sun dried olives1/2 tsp black peppercorns (optional)1 clove garlic or 3 garlic flowers (optional) Blend all in a high speed blender until creamy, careful not to let the mixture overheat. Enjoy!

[Guest guest]

This comes from www.rawganique.com carolG <cgiambri@...> wrote: Recipes below look great, but I would endorse still no heating the oils, but can add right at end when mixing all stuff together, when the "veggies" cool down in order to avoid the cooking aspect of "heating oils." Again only my 2 cents. I love them however and will try to work on making them soon. Thanks always Suzi...if you can share the link, I always love that or author if you know. Oh, I have learned you can always add to a recipe, but taking out stuff such as salt or nama is a challenge so suggesting start with less and can "add" in for taste sake. I don't use Nama, but pinch of miso

sometimes..hardly any salt used here either...works out well....wish veggies would go "down" in price too! carolg Suzanne <suziesgoats@...> wrote: Stir-frei (Be free!) Pad Thai A classic Thai dish got a rawsome facelift! 1/16 cup ginger1/3 cup hemp oil 1 tsp coriander seeds1 1/2 tsps tamarind (no salt or additives)Juice of 1 lemon1 clove garlic3 black olives (pitted, raw, organic, sun-dried, salted OK)1 medium tomato, sliced1 handful crimini or other mushrooms, quarteredNama Shoyu , 3 tsps or to

taste4 zucchinis2 cucumbers Pad Thai is a classic Thai dish that just got a rawsome facelift! Your guests will appreciate this dish. Pad Thai means Thai stir-fry; Thai means 'free' in Thai and 'free' is 'frei' in German; hence, stir-frei (be free!) Pad Thai. Blend the ginger, olive oil, coriander seeds, tamarind, lemon juice, olives, and garlic in a high speed blender until well liquefied. Turn the zucchinis and cucumbers into fine angel hair spaghetti with the Spiral Slicer and toss the resulting 'noodles' with the sauce. Add Nama Shoyu (unpasteurized soy sauce) to taste. Garnish with a sprig of parsley as well as tomato & crimini mushroom slices and red bell pepper rings on the side. Enjoy! Thai Nam Prig Pao This is an

all-purpose dip, sauce, and stir-frei base. Adapted from one of Touch's favorite condiments from his childhood in Thailand, Thai Nam Prig Pao is so versatile that you should always have some in the cupboard for that unexpected visit or the end of that tiring day when you just want to whip something up in a hurry and not doodle with complicated recipes in the kitchen. Works amazingly well as a dip for fresh, organic, garden-grown veggies as well as salad dressing for that exotic little tossed salad. As is, the Nam Prig Pao keeps a very long time, but mixed with fresh ingredients it must be used immediately; to make it flow better as a salad dressing, for example, add the juice of 1/2 lemon to a small portion but use it right away as it won't keep. Then stow the rest away for future times of "need". 2 cups raw organic olive oil or raw hemp seed oil or 1 cup of each oils3 tsps fresh tamarind (paste works too)2

tsps coriander seeds1/4 cup sun dried tomatillos (you may omit this if not available)1/8 cup sun dried tomatoes4 medium-sized dates1 tsp sun dried red hot pepper2 sprigs rosemary5 leaves sage3 tsps Nama Shoyu , Miso, Miso Tamari, or Celtic Sea Salt3 tsps raw organic tahini 6 pitted sun dried olives1/2 tsp black peppercorns (optional)1 clove garlic or 3 garlic flowers (optional) Blend all in a high speed blender until creamy, careful not to let the mixture overheat. Enjoy!