Monday, July 15, 2013

Raw “Stirfry" with Hot and Sour Sauce

Serves 2
  • 1 cup fresh pineapple juice [omit if using pineapple]
  • 1 small mango, peeled and cut into pieces [or 2 handfuls fresh pineapple pieces)
  • 2 cloves fresh garlic
  • 1 one-inch piece fresh ginger, peeled and grated
  • 2 tsp organic tamari
  • 1 TBS lime juice
  • 1 TBS maple syrup
  • 2 medjool dates
  • sea salt, and dehydrated chilli flakes to taste
Blend. Set sauce aside to chill in fridge. 

Later, just before serving, thinly slice the following:
  • 1/4 purple cabbage
  • 1/3 head broccoli
  • 1/3 cauliflower
  • 1/4 large red onion
  • 3 medium-sized carrots
  • 1/4 green pepper
  • large handful of sugar snap peas
Stir well, adding in a few teaspoons of organic tamari sauce, 2 TBS sesame seeds, 1 cup of sprouted mung beans, and a few large handfuls of fresh pineapple pieces.  Serve with the hot and sour sauce and additional sesame seeds on the side.

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