Raw food - Thai Coleslaw

Raw foods have been an integral part of my healing journey for many years. Switching to a raw lifestyle has enabled me to heal my body of several "incurable" ailments, as well as helping me stabilize at a healthy weight.

When reading Anastasia's books, last year, I was very pleased to see that she is also advocating a live raw food instinctual diet, "eating as you breathe" by going into your garden and eating whatever attracts you at the time, without processing or cooking.

Until we have our own gardens and domains, and can live like that, switching to a live food diet will be the first step for many of us. To help you with this transition, I will post on a regular basis information about raw foods, tips and recipes. If you find the switch challenging emotionally, give me a call to schedule a transformational session.

Moving from California to Canada has been a bit challenging in terms of adjusting to the much reduced choices of fresh organic produce available. The fact that I used to live 5 min away from an organic co-op in San Diego, whose cafe had a generous offering of scrumptious raw food dishes didn't help...
So in order to bring a bit more variety in my diet, I have started a Raw Feast exchange program in the little town I live in, and swap delicious foods and inspiration on a weekly basis with a group of lovely ladies.

I will post the yummiest recipes on my blog from time to time:

Thai Coleslaw (Serves 3 to 4) adapted from "Rawvolution" by Anita
For the Salad:

3 cups finely shredded green or Napa cabbage
1 cup peeled and shredded zucchini
1 cup shredded carrot
1 bunch fresh basil, stems removed and leaves chopped
1 bunch mint, stems removed and leaves chopped
1 bunch fresh cilantro, steams removed and leaves chopped
½ cup raw, unsalted peanuts
Also, Anita points out that she didn't use a whole "bunch" of the herbs. Fresh organic herbs are difficult to come by in the winter in a little Canadian town. Adjust to your liking.

For the Dressing:

2 tblsp fresh lemon juice
2 tblsp apple cider vinegar
¼ cup Nama Shoyu (this seems like a lot to me. Or substitute less Braggs)
2 tblsp. agave nectar
¼ cup olive oil.
2 cloves garlic, peeled
One 1 inch piece ginger, peeled (adjust to your liking)
1 tsp chili powder
1 ½ tblsp. curry powder (adjust)

Tamara's note: Rawvolution uses a LOT of Nama Shoyu. I usually use about 1/3 of the quantity in the same recipe with great results.