Summer Recipes by Calista Goh

Summer Recipes by Calista Goh
Photo Credit To Calista Goh - Anything But Salads

RAINBOW SESAME NOODLES
Serves 3-4

 Almond Chili Sauce
½ C     Raw almond butter
½ C     Raw sprouted cashews
1½      Thai bird chili
¾ C     Tamari
¼ C     Lime juice
1 T       Fresh grated ginger
1 tsp    Raw sesame oil
1 T       Coconut nectarBlend all ingredients well in food processor.

Spicy Tamari Almond Crunch
¾ C      Raw activated almonds (dry)
1 tsp     Maple syrup
¼ tsp    Lime juice
½ tsp    Tamari
½ tsp    Cayenne
Mix all ingredients in a bowl. Dehydrate at 45C for 24-36 hours. Store in airtight container till use.

Rainbow Noodles
1         Yellow Squash, spiraled
1         Red bell pepper
½        Yellow bell pepper
¼        Green bell pepper
¼ C    Carrots, julienned
Handful of sprouts

Assembly
Toss Rainbow Noodles with 1cup of Almond Chili Sauce. Mix well. Transfer to bowl/plate. Sprinkle Tamari Almonds on top. Garnish with fresh coriander.

THAI PINEAPPLE RICE
Serves 4

Thai Pineapple Rice

Rice
3             Parsnips
1 tsp       Turmeric powder
¼ tsp      Black pepper
1 T          Cold-pressed extra virgin olive oil
¼ C         Lime juice
1 T          Tamari
1 tsp       Chilli powder

Peel and chop parnsips. Put into food processor and process until small, fine pieces but not mush. In a small bowl, mix turmeric + black pepper + olive oil + lime juice + tamari + chilli powder. In a large bowl, combine parsnip with turmeric sauce. Mix well.

Vegetables
¼ C   Chives, chopped
¼ C   Coriander, chopped
¼ C   Mixed bell pepper (any colour), diced into small cubes
½ C   Button mushrooms, chopped into small pieces
2 T    Onions, small dice & marinated 5-10mins in olive oil, lime juice & salt
½       Pineapple with centre cored, dice the meat and leave empty half as serving bowl
Mix all vegetables together in the bowl with parsnip rice. Spoon into half-cored pineapple bowl.

Cashew Garlic Aioli
2 T       Lemon juice
2 C      Raw sprouted cashews
3          Cloves garlic
1 T       Onion
1 tsp     Fresh thyme
1 T       Cold-pressed extra virgin olive oil
½ C     Water, as needed
Put all into a high-powered blender and blend till smooth. Add water as needed. Pour into squeeze bottle. Keep refrigerated until use.

Spicy Tamari Almond Crunch
¾ C       Raw activated almonds (dry)
1 tsp      Maple syrup
¼ tsp     Lime Juice
½ tsp     Tamari
½ tsp     Cayenne
Mix all ingredients in a bowl. Dehydrate at 45C for 24-36 hours. Store in airtight container till use.

Assembly:
Squeeze drizzle of cashew garlic aioli on top of rice. Sprinkle Tamari Almonds on top of rice. Sprinkle more chopped coriander on top and chopped chilies for garnish.

 

DIRTY MONKEY PUDDING CAKE

Dirty Monkey Cake

Crust
1C       Raw activated pecans
½C      Medjool dates, pitted
1C       Coconut flakes
3T        Raw cacao nibs
1 tsp    Ceylon cinnamon powder
Place all ingredients in food processor and process until crumbly and sticky. Line a 9-inch cake springform tin with cling film. Press crust into bottom of cake tin.

Pudding Cake
4            Medium avocados
1            Ripe banana
1C         Raw cacao powder
½ tsp     Dual-extracted reishi (optional)
½C        Coconut nectar
¼C        Maple syrup
1¼C      Raw cacao butter
½           Whole vanilla bean, seeds scraped
Blend all ingredients in food processor until smooth.

Assembly:
Spoon Pudding Cake into cake tin on top of crust. Tap cake tin gently on table to allow cake to settle and smooth out. Use a palette knife to smooth the top out. Refrigerate until set, approximately 4 hours. Sprinkle crushed raw walnuts on top with cacao nibs for garnish. Garnish sides with fresh berries (optional).

 

 

 

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