sharing raw, vegan recipes and advice
I've been broadening my smoothie horizon by not using so many bananas anymore. This one is perfect without them.
I love Thai food. The flavours are always so fresh and vegetables are often the star. Tom Yum is one of the cooked dishes I will eat if I am going out to dinner with friends and there are no raw options. It’s still all vegetables in a light spicy broth. But making a raw version of Tom Yum or Tom Kha is so easy to do at home. The main difference between the two is just the coconut which is used in Tom Kha. So if you are looking for a fat-free version just leave it out and perhaps add extra tomato for a Tom Yum version.
I was at whole foods and they had a bunch of beautiful young coconuts, so i figured it was the time to experiment... and all four i bought were perfect, so i had a lot of material to work with!
i made one main batch and separated it into different types. you could halve it to make just one type if you like.
the main, uncultured batch tasted very pleasantly just like melted ice cream from One Lucky Duck cafe. amazing! and the cultured batch tasted like a slightly fizzy and creamy coconut milk (better than the canned!)
(i keep trying to add a pic but its not working)
I created this recipe the other day because I have been craving pumpkin pie flavor non stop and I figured why not incorporate the seasonal flavor into my post-workout protein shake. It tastes so yummy by the way!
This is a delicious warming smoothie for the colder months.
