Nothing spells stress like hungry, hectic and hot. Rather than turn on the stove, try this uncooked twist on a Thai classic from Jennifer Italiano, owner of Toronto’s dynamite raw vegan restaurant Live Organic Food Bar (which received five stars in EYE WEEKLY, March 16, 2006). The busy entrepreneur and mother of a 15-month-old daughter says she loves this recipe because “it is very basic, but delicious.”

Ghado Ghado Sauce (Almond Chilli):
1 ½ cups of water
3 cups of raw almond butter
Juice of 3 lemons
6 tbsp. chopped yellow onion
6 cloves of garlic
3 tbsp. of fresh ginger
1/8-1/4 tsp. of cayenne (depending on how spicy you want it)
6 dates
3 tbsp. agave nectar

In a blender put water in first, followed by almond butter and remaining ingredients. Note: You never want to put something too thick initially at the bottom of your blender; it will not blend properly, not to mention destroy your equipment. Blend well. Yields five cups; store in refrigerator.

For the spicy cashews, toss together:
1 cup soaked cashews
1/8 cup of agave syrup
½ tsp. of Celtic sea salt

For the noodles:
6 zucchini
2 daikons

Add:
1 cup bean sprouts
½ cup cherry tomatoes (optional)
1 red pepper
3-4 leaves of Thai basil (optional)
¼ cup of chopped cilantro
2 cups of young coconut meat (optional)
1 lime (for garnish)

Run zucchini and daikons through a spiralizer (a simple gadget marketed for making garnishes that’s available at many kitchen-supply stores; it works like a mandolin to cut vegetables into fine threads). Slice red pepper into thin strips and cut cherry tomatoes in half. Remove brown skin from coconut meat and cut into thin slices. Tear up Thai basil with your hands into small pieces. Add half the cilantro. Add one cup of Ghado Ghado Sauce and toss gently. Top with remaining cilantro, bean sprouts and spicy cashews. Garnish with wedge of lime.

 

For more of Jennifer Italiano’s live-food recipes, check out her three new e-cookbooks, Live Entrees, Live Desserts and Live Drinks/Brunch, ($24.97 for Live Entrees; $49.94 for all three) available through www.livefoodbar.com or www.liverecipebook.com.

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