It is mid May and already getting to be really warm here in Vermont. It’s 77 degrees today! The last thing I want to do is turn on the stove or boil water for something to eat! So tonight I’m going raw.
I love the simplicity of raw cuisine. All summer long most of my meals are raw. Smoothies, fresh juice, salads, lots of fruit….I can’t get enough fresh foods, my body craves all that goodness. Eating raw is basically chopping and blending. Anyone can do it! The colors, flavors, and freshness all excited me. Especially in the warmer months when I don’t want to cook anything:)
Sweet And Spicy Almond Broccoli is one of my favorite go to creations. Broccoli has a lot of protein, and it’s a anti cancer superfood. Chilies help to boost metabolism, ginger is a great anti inflammatory, and together they provide a nutrient rich meal.
Raw Almond Broccoli
3 heads of broccoli, chopped small
3/4 cup of raw or roasted almonds + 1/2 cup chopped.
2 Thai chilies
1 1″ chunk of ginger
3 soaked figs
11/2 cups of coconut milk
Pinch of sea salt
Place your chopped broccoli, and the 1/2 cup of chopped almonds in a mixing bowl. Place all other ingredients in a high sped blender and blend until completely smooth. Cover the broccoli with 3/4 of the sauce and mix well. Plate. Drizzle the some of remaining sauce over the plates broccoli. Save the rest of the sauce for the spring rolls.
Raw Thai Spring Rolls
6 large romaine lettuce leaves, folded in half
1/2 cup shredded carrots
1/2 cup of shredded beets
3/4 cup of sprouts
1 avocado, sliced
1/2 bunch of cilantro
Lay out the lettuce leaf and add your toppings. Roll up and secure with a toothpick. I put a little of the sweet and spicy almond sauce in them.