Day 12 – Experiencing Raw Benefits and Raw Pad Thai

Jeez, I can smell you from here.

Since going raw, my sense of smell is near super power quality. I’ve become more aware of the scents around me, which unfortunately are not always pleasant. I am surprised by this change, as it’s not one I heard much about, but I like this new difference. My sense of taste is also highly acute. I am experiencing more complex flavors in the same foods I’ve eaten my entire life, making fruits and vegetables even more enjoyable.

My skin is looking clearer and feels softer since eating raw foods. I haven’t felt the need to use moisturizer on my face and haven’t used concealer either. My skin looks naturally bright on its own.

When traveling through Thailand a few years ago, I ate a lot of Pad Thai. It’s something that is normally made vegetarian so I knew I could eat it, and I ordered it regularly. (Speaking of smells, Thailand has a very distinct one to me, one that I would not want to encounter now that I have the olfactory skill of a Beagle.)

Today’s recipe is a Raw Pad Thai.

Raw Pad Thai
serves 2

Noodles
2 zucchini

Sauce
3 Tbsp raw almond butter
1 tsp tamari/nama shoyu
1 tsp apple cider vinegar
1 Tbsp fresh ginger, minced
1 Tbsp fresh garlic, minced
1/2 tsp chili powder
1 tsp fresh cilantro, chopped
3 Tbsp water

For serving
1 1/2 cups red cabbage, shredded
1 tsp apple cider vinegar
1 lime, juiced
2 Tbsp raw cashews, chopped
1 tsp fresh cilantro, chopped
handful sprouts

• Julienne zucchini into a medium bowl using a julienne peeler. Set aside.
• Combine all sauce ingredients except water in a small bowl. Whisk to combine. Slowly mix in water until desired consistency is reached.
• Pour sauce mixture into noodles. Toss to coat.
• Plate red cabbage equally on two dishes. Sprinkle each plate with 1/2 tsp vinegar and 1/2 tsp lime juice.
• Serve noodles over cabbage. Top noodles with cashews, cilantro, sprouts, and remaining lime juice.