Mango Pad Thai- Raw Vegan
This one is a classic for a summer day in the garden with friends over. Super nutritious, juicy and extremely satisfying. I usually offer this scrumptious dish followed by a board of raw vegan nut cheeses and either a homemade freshly squeezed cold pressed juice or a chilled homemade kombucha
If you don't have a spirulizer for the courgette pasta you can make thicker, flat pasta strips by using a normal, hand-held vegetable peeler ;)

Recipe:
(this recipe is per portion)
Ingredients for the sauce
• 1 heaped tbsp raw almond butter
(or roasted peanut butter if you don't mind it not being raw.
It will taste more authentic with peanut butter)
• 1 tbsp extra virgin cold pressed olive oil
• 1 garlic clove, finely chopped
• 1 small piece of organic ginger
(the size of 1/4 of your thumb), finely grated or diced
• 1 tbsp raw coconut sugar
• 1 tsp pink Himalayan salt
• the juice of 1/2 lime (or more for some extra zing)
Ingredients for the vegetables
• 1 courgette, spirulized
• 1 carrot, spirulized or peeled into
ribbons using a hand peeler
• 1/4 red onion, finely chopped
and soaked in ACV for at least 30 minutes
then drained
• 1 green apple, cored and finely
chopped
• 1/4 mango, peeled and sliced in long
strips
• 1/4 cup edamame beans, uncooked
• 4 baby corns, sliced in strips and
then halved, uncooked
To garnish
(quantities to taste)
• bean sprouts
• fresh coriander
• crushed activated almonds
(or peanuts if using peanut butter)
• trimmed and sliced spring onions
• lime wedges
Method
1. put all the ingredients for the sauce in a bowl and mix thoroughly
2. put all the vegetables in a salad bowl and mix them together
3. mix the sauce into the vegetables
4. garnish to taste