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.

vanilla coconut ice cream with dark chocolate chips

I am not religious, but I have the overwhelming guilt and love of altruistic abstinence that comes with being raised Catholic. So, I celebrate Lent. This year, I gave up gluten and animal products.

I think I enjoy the challenge of not being able to have a lot of foods. It makes you try new and unusual recipes that you might not if you have an easier alternative. This ice cream was one of those recipes.

I had never cooked with real vanilla beans or coconut before. This was mostly due to being a starving student living in an expensive city. It turns out that these items are both expensive and difficult to work with. The vanilla wasn't so bad, but the coconut had to be pounded open with a hammer and nails. Yikes!

The result was worth it. Lovely, animal and soy free ice cream without the need for an ice cream maker.

Vanilla Coconut Ice Cream with Dark Chocolate Chips

adapted from This Rawsome Vegan Life 

3 cups raw cashews, soaked in water for 3-4 hours
1 1/2 cups coconut meat
2 1/2 cups water
1/2 cup raw agave syrup
Seeds from one vanilla bean
1/4 cup coconut oil, melted
Chopped organic dark chocolate, to taste


In a blender or food processor, blend all of the ice cream ingredients, except the chocolate until smooth. Once, you ice cream looks creamy, add the chocolate until just blended.

Place in a sealable container and freeze. Remove your ice cream and defrost for 20-40 minutes. Place back into a blender or food processor and blend again. Spoon back into container and re-freeze. Remove from freezer at least five minutes before serving.