Asian-inspired Raw Pad Thai Recipe
Full of healthy fats, antioxidants, minerals and anti- inflammatory components, this Raw Pad Thai Recipe is a unique Asian- inspired culinary entree created by our talented Café Apprentice from Thailand. This raw entree is high in active enzymes partly due to the miso, kelp and apple cider vinegar. According to Dr. Gabriel Cousens in Conscious Eating, by taking in foods high in live enzymes, less of our own digestive enzymes need to be used, so we are able to conserve enzyme energy. Enzyme energy is linked to our vital force and therefore the energy of our Subtle organizing energy fields (SOEFs). The higher our vital force, or SOEFs, the better our health.
Impress your family and friends with this one-of-a-kind Asian-inspired Raw Pad Thai Dressing!
Pad Thai Dressing
- 1 Tbsp. coconut amino or tamari (Tamari will make more salty)
- 1 Tbsp. lemon juice
- 2 Tbsp. Apple Cider Vinegar
- 1 Tbsp. olive oil
- 4 Tbsp. raisin juice (50-60% concentrate) OR a FEW DROPS OF STEVIA FOR PHASE 1
- 2 Tbsp. sundried tomato
- 1/8 tsp. paprika
- 1/4 tsp. Himalayan Salt
- 1/2 Tbsp. chickpea miso
- 1/4 tsp. hing or garlic
- 1/4 tsp. kelp powder
BLEND ALL INGREDIENTS TOGETHER IN FOOD PROCESSOR UNTIL SMOOTH
Add to your favorite salad or make a pad thai with zucchini noodles!