raw kelp noodles with peanut sauce

For the past few years, January has been a month of self-reflection for me. A big part of this is clean eating and abstaining from toxins like caffeine, alcohol, and tobacco. This year, I decided to give a raw diet a try. I was really reluctant to do this. I thought it would be difficult and expensive. But I was wrong.

I absolutely love it. I've never felt so amazing in my life. I've been unusually happy for this time of year, I have tons of energy, and my insides just feel good. I don't know how I'll feel at the end of the month, but right now I am considering staying on a high raw diet indefinitely.

I've been going crazy trying different dishes. And for the most part they've been delicious. This weekend I was craving pad Thai, so I made a raw version. It was absolutely amazing. I used my own raw peanut butter, but you could use any raw nut butter in its place. This would also be amazing with almost any fresh vegetable. Zucchini, bell peppers, cucumber, or whatever you have on hand. I'll definitely be trying some different combinations over the next few weeks.

raw kelp noodles with peanut sauce

Base:
1 package raw kelp noodles
1 carrot, cut into thin strips
1 handful of spinach
1 handful of chopped red cabbage

Sauce:
2 tbsp nama shoyu
2 tbsp raw nut butter
2 tbsp fresh cilantro
1 tbsp agave
1 garlic clove
1 inch of fresh ginger, peeled
juice of 1 lime

red pepper flakes, to garnish

Combine kelp noodles, carrots, and spinach in a large bowl.

In a food processor, mix all of the sauce ingredients until smooth.

Pour the sauce over the noodles and vegetables and garnish with red pepper flakes.

lettuce wraps with peanut sauce

As of today, I'm moving out of my mother's house. There are so many things I'll miss: television, sleeping in, ice skating, playing with my nephews, etc... What I won't miss is all of the junk food. It's been a constant battle between trying to be healthy and eating with the family. I'm looking forward to having complete control over my kitchen again.

For my last lunch with my mom, I made these Lettuce Wraps with Peanut Sauce. They were easy and relatively healthy. 
 

Lettuce Wraps with Peanut Sauce 

Sauce:
1 teaspoon olive oil
1 tablespoon minced shallot
1/3 cup water
2 tablespoons natural creamy peanut butter
4 teaspoons soy sauce or Braggs
1/8 teaspoon crushed red pepper
1 tablespoon fresh lime juice

Filling:
1 package of faux ground beef crumbles
1 tablespoon olive oil
6 thinly sliced green onions
3 tablespoons soy sauce or Braggs
1 teaspoon grated fresh ginger
2 teaspoons sugar
1/2 teaspoon Sriracha 
1 cup matchstick-cut cucumbers
1 cup matchstick-cut carrots
1 cup matchstick-cut red peppers
2 cups hot cooked quinoa
8 lettuce leaves 

To make the sauce, heat olive oil in a small saucepan over medium heat. Add minced shallot and saute for 2 minutes. Add water, peanut butter, soy sauce, and red pepper and whisk until blended. Bring to a boil. Cook for 1 minute. Remove from heat and whisk in lime juice.

To make the filling, heat olive oil in a large skillet of medium heat. Add the green onions and saute for 1 minute. Add the faux ground beef and saute until cooked. Add soy sauce, ginger, sugar, and Sriracha and saute for 1 minute. Remove from heat and stir in cucumbers, carrots, and red peppers.

Fill each lettuce leaf with about 1/4 cup of quinoa. Top with about 1/2 cup of the filling. Drizzle with peanut sauce and serve.