BLENDED SALAD & PAD THAI NOODLES

BLENDED SALAD

By Frederic Patenaude

2 tomatoes, roughly chopped (about 2 cups)

1 cucumber, peeled and diced (about 1 cup)

1/2 lemon, juice of

2 cups lettuce

1 cup spinach

2 green onion

1/4 cup parsley

3 stalks of celery

1 small avocado

1 tsp. agave nectar (optional)

2 Tbs. dulse flakes

1 sheet of nori, shredded

1 Tbs. paprika (optional)

Directions:

Blend the tomatoes first, until they turn liquid. Then add in the lemon

juice, greens, and avocado, pushing with the celery stalks, until the entire mixture is blended. Flavor with dulse flakes, nori flakes, and/or paprika.

Nomi Shannon

A Recipe from The Raw Gourmet

Pad Thai Noodles

This recipe is from Raw Food Celebrations by myself (Nomi Shannon) and my friend Sheryl Duruz. It's a great book full of party themes and recipes.

This recipe will serve 2-4 people.

This recipes consists of "noodle salad", Sauce and garnish

Noodle salad

2 medium zucchini

1 large carrot

¼ cup chopped cilantro

¼ cup mung bean sprouts

Peel zucchini. Then shave into thick strips with a vegetable peeler. Cut carrot into matchsticks or julienne strips with a mandoline or a sharp knife. Toss above together in a bowl.

Pad Thai Sauce

1 cup almond butter

juice from: 2 oranges, 1 lime, 1 lemon

2 cloves garlic

4 soft dates, pitted (Medjool preferred)

½ inch piece fresh ginger (or more to taste)

1 teaspoon sea salt

(optional) ½ small hot red chile or 2 teaspoons crushed dried chiles

Blend until smooth. If too thick add a small amount of water; the sauce should be thick. Add to the noodle mixture and mix well.

Garnish

2 scallions, chopped

12 basil leaves, chopped

5-6 wedges of fresh lime

4 almonds, chopped

Sprinkle all but the lime wedges over the salad just before serving. Place lime wedges around the edge of the bowl.