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For the sauce, I blended up a combination of shoyu, raw almond butter, lime juice, garlic, onion and a natural version of sriracha. I tossed it with the kelp noodles, then added carrot strands, onion, cilantro and chopped peanuts. Once I took a bite, I knew I'd used the right ratios. The sauce was spot on. I also immediately fell in love with the crunch of the kelp noodles. I don't think I'll be making padthai the traditional way anymore.
If you want to make it 100% raw omit the sriracha and add some sundried tomatoes that have been soaked in water, cayenne pepper and a little agave. You can also use bean sprouts, if you like. and if you're not looking to make it raw or vegan, a little tofu or egg would be wonderful.
1 package raw kelp noodles
2 heaping tablespoons raw almond butter
2 small cloves garlic
a small handful of sliced onion
2 tablespoons sriracha
4 tablespoons shoyu
juice of 1 lime
carrot
handful of sliced onion
cilantro
peanuts
lime wedges
Place the almond butter, garlic, onion, sriracha, shoyu and lime juice in the bowl of a food processor. Process until a sauce forms. Toss with the kelp noodles, so that they're coated well. Using a vegetable peeler, peel strands of the carrot (about 1/4 cup). Slice the onion. Tear off the cilantro leaves, and chop the peanuts. Toss everything together, and garnish with lime wedges.
serves 4.
I can't stop eating kale lately. Raw kale. We're buying four huge bunches each week, and eating every last bit. If you see me in Whole Foods, I'm the girl with a cart full of kale. Really. Anyway, these salads are responsible for the insane amount of kale we're eating. I've always been a kale lover, but until a few months ago, I needed be sly when feeding it to Toby and Andreas. Neither of them were very enthusiastic about it (unless it was blended up or juiced), until I started chopping it into bite sized pieces and dressing it like a salad. Even little Lucía is shoveling it in now. She begs for it. I don't know about you, but when my 19 month old baby girl begs for pieces of raw kale, I'm one happy Mother. Aside from the kale itself, we've put chopped celery, carrots and cucumber in, then we tried diced green apples, and now that we're in the peak of citrus season, chopped blood oranges. Blood oranges...they're tart, sweet and absolutely delicious. More so than any other citrus, in my opinion. We love them, especially in this kale salad.
I've used two different dressings - one being my basic
lemon vinaigrette and the other is a balsamic vinaigrette, which you can make really easily by substituting the lemon juice for balsamic vinegar (or even fig balsamic vinegar) in that recipe. Both dressings really compliment the kale and oranges.
Oh, and if you aren't a citrus fan, then just add any fruit or veggies you like. Make sure to chop the kale into bite-sized pieces, so that you can chew them easily.
1 bunch kale (green or tuscan, preferably)
3 blood oranges
lemon (click for recipe) or balsamic vinaigrette
Begin by rinsing the kale and chopping it into bite-sized pieces. Slice the blood oranges about 1/2 inch thick, then cut the rind and pith away from each slice. Cut each slice into quarters, then toss with the kale and vinaigrette. Serves 3-4.
November, a month filled with beauty. Ours was quiet-- afternoon walks in the park amidst crunchy leaves, trips to the only
mountain in Oklahoma, and reading at the library. For me, it meant self-reflection and change. Stripping away more of the unnecessary and focusing on the essential. It gave me time to think, read, write, listen to music and reminisce. Time to soak in each moment.
On these crisp and reflective Fall days, all I want to eat is soup. I make a big pot of it and we eat on it for a few days. Right now, there's a crazy amount of locally grown butternut available, so I've been putting it in everything. My favorite so far, is this soup. It's comforting and velvety. It also happens to be really wonderful for babies and toddlers. If you're a little skeptical about the butternut-apple combo, just go ahead and try it. The apple flavor is really subtle and the onion and garlic balance everything. It's delicious.
2 small butternut squash
3 small apples
olive oil
1 onion
4 cloves garlic
3 cups vegetable stock (without tomato)
sea salt
2 tablespoons tamari
Begin by peeling the butternut and apples. Remove the seeds from the butternut and cut into small chunks. Dice the apples and onion. Mince the garlic, then add everything to a stock pot on medium heat with a couple tablespoons of olive oil. Sauté (while constantly stirring, so that the garlic doesn't burn) for about 5-10 minutes. Add the chicken stock, tamari and a big pinch of sea salt. Simmer for about 30 minutes, or until everything is tender. Transfer to a blender and puree until very smooth. Add more salt, to taste.
serves 4.
for babies 9 months and older.