Cashew Asian Slaw

2 garlic cloves, minced (pressed)
1/4 red onion, thinly sliced
2 teaspoons minced fresh ginger
1 Tablespoon raw agave nectar
2 Tablespoons seasoned rice vinegar
2 Tablespoons EV olive oil or EV canola oil
2 Tablespoons virgin sesame oil
1/2 - 2 teaspoons chili sauce, to taste
2 Tablespoons braggs or nama shoyu

Comine all in a large bowl. Set aside. Prepare veggies:
1 cucumber, cut into matchsticks
1 red pepper, cut into matchsticks
1 cup mung bean sprouts, rinsed
2 cups shredded red cabbage
1 cup chopped fresh cilantro
1/2 cup raw cashews or raw peanuts

Add vegetables to dressing. Toss to coat evenly. Serve immediately or let marinate up to 2 hours at room temperature for veggies to soften.

Ginger and Lime Coconut Noodles

This is inspired from Raw Food; Real World's Spicy Peanut Coconut Noodles, but using ingredients I had handy.
Spiced nuts:
1/2 cup macadamia nuts, chopped
1/4 cup raw honey
1 teaspoon chili powder
1/8 teaspoon sea salt

Stir all in a bowl until well mixed. Spread mixture out evenly up the sides of the bowl. Place in dehydrator 8 hours - 48 hours, or for desired amount. (The longer you dehydrate, the crunchier it will get.)

Dressing:
juice from 1/2 lime
3 Tablespoons raw almond butter
2 Tablespoons braggs
1 Tablespoon fresh ginger, minced (or substitute ground in a pinch)
1 teaspoon - 2 Tablespoons chili flakes, to desired taste
1-2 Tablespoons raw agave nectar
2 Tablespoons raw sesame oil

Mix all until well combined. Just before serving toss with:

meat from 1 young coconut, cut into noodle strips
1 cup jicama, matchsticks
1 mango, matchsticks (the greener the mango, the better)
1 cup radishes, matchsticks
1 cup cilanto, chopped
1/2 cup basil, chopped

Sprinkle with candied macadamia nuts just before serving.

Raw Thai: Tom Rhaw Soup

I just came up with this super quick, super easy raw soup. It's so good and the blender warms it, so you can have a warm raw soup! I used raw coconut in a jar, because it was in the shelf and is easier to keep on hand than fresh coconut. Enjoy!

½ c. organic raw coconut in jar or fresh
1 c. water
1 T. green curry paste
small chunk of ginger, peeled
juice of ½ lemon or 1 t lemongrass
2 teaspoons liquid aminos

Blend in high-speed until warm. Pour warm broth over spiralized zucchini noodles and carrots, chopped mushrooms and tomatoes, if desired.