Browsing Tag:


GF, Vegan & Raw/ Healthy Eating/ Meals/ RECIPES

Asian Raw Noodles

{by Teniel Moore-Raw Foods Contributor}
I adore asian flavors, so I was so happy to come up my raw version of asian style noodle salad. This is a delicious and refreshing salad using kelp noodles as the base.
Salad Ingredients:
1 pack kelp noodles (see below)
1 zucchini spiralled
1 carrot spiralled (optional)
1/2 corn cob raw
1/4 red capsicum sliced finely
lots of fresh coriander/ cilantro stem and all chopped finely
red chilli for garnish
1 large spring onion sliced on an angle
crushed cashews for garnish
black sesame seeds for garnish
Sauce Ingredients:
1.5 tbsp of almond butter
 1 tbsp of miso soaked in a little water to make runny
1/2 large lime – this was a very juicy lime so you might need more
Stevia to taste  or coconut nectar to taste
1 small garlic clove minced
1 tsp of grated ginger minced
1 tbsp of water to make the sauce go further


Mix all these sauce ingredients together really well and pour all through noodles. Mixing well
with tongs to combine. Serve piled high on a nice serving plate.
Garnish with crushed cashews, black sesame seeds, cilantro and chilli slices & a wedge of lime.
Makes 2 generous servings


One of my favorite tools in my raw food kitchen is my spirooli.
The brand I use is Chef Avenue. This makes great noodles out of vegetables.
I used my spirooli to make the zucchini and carrot noodles for this recipe.
It makes eating veggies so much fun.
Kelp Noodles:
Kelp noodles are a wonderful ingredient. They really have no flavor so can be very versatile in raw food uncooking.
They are actually a sea vegetable in the form of a noodle. Made from only kelp, salt and water.
Kelp noodles do not need to be cooked.
My Tip:
Soak your kelp noodles in filtered water with the juice of a lemon for at least a couple of hours.
This is recommended as it helps make the noodles softer. Give it a go it really works.
Then drain well and they are ready to go.

Coconut And Chicken (Or Beef) Curry With Noodles

{photo does not show it, but this recipe makes a lot of delicious, creamy sauce for the noodles}
Wow-sa! This recipe was good! I loved that it was a recipe that my whole family liked.  My daughters do not like coconut, but that was no problem because this does not have a strong coconut flavor. It has coconut milk in it, which gives it a slightly sweet flavor and makes it creamy!  They also do not like red peppers, but they are necessary in this recipe for flavor, color and health! I made them each eat one pepper strip, and this had to be done before they could dig into the rest of their meal.  It is amazing how this simple rule can make eating certain veggies that are not their favorite, a fast and simple process.
When cooking dinner, I try to pull at least on of my girls into the kitchen with me.  I want them all to be comfortable with cooking, and I love the quality time I get with each of them while doing it.  I rarely pull my oldest in, because she frets and complains about it.  She does not like to cook.  I made sure I had all the ingredients out and everything set before bringing my grumpy girl into the kitchen, and I was determined not to let her grump get to me:)

Didn’t she do a lovely job of slicing the red pepper?  She grumped about a cut on her finger that the pepper juice stung, but she got through it!

I cut up the raw chicken and the onion–I know to pick my battles wisely. I knew she would not come close to the raw chicken, but she did she did squeeze the lime and saute’ the chicken.  She also seasoned the chicken, made the noodles, opened the coconut milk, sauteed the veggies and did all the stirring.  
I was a proud mama.

Her frown eventually turned upside down.  
Funny how the smell of goodness cooking,
 and a mom who chooses to remain lighthearted can do just that.  
I give us both a pat on the back. 🙂
This recipe came from Everyday Food:Fresh Flavor Fast.  I am really loving this cookbook.  Every recipe has a full page photo, all of which are simple gorgeous.  The recipes are healthy, fresh and simple.
This recipe is actually Coconut And Beef Curry With Noodles in the book, but I had chicken on hand so that is what we used.
Coconut and Chicken (or Beef) Curry With Noodles

Salt & Pepper
8 Ounces vermicelli (rice noodles) or angel-hair pasta (I used whole wheat)
2 tablespoons vegetable oil (I used coconut oil)
1 pound of chicken, cut into 2 inch strips (or beef sirloin)
1 red onion, halved lengthwise and thinly sliced
1 red bell pepper, thinly sliced lengthwise
1/4 cup water
1 can (14 ounces) unsweetened coconut milk
1 cup packed fresh basil leaves (I only used about 1/3 cup-all I had)
1 tablespoon fresh lime juice
1. Bring a large pot of water to a boil; add a generous amount of salt.  Cook noodles until tender according to package instructions; drain.

2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high.  Season chicken or beef with salt and pepper; add to skillet.  Cook, until chicken is no longer pink, or beef is to desired doneness.  Transfer to a plate.

3. Add onion, bell peppers, and the water to skillet; season with salt and pepper.  Cook, stirring occasionally, until vegetables are crisp-tender, 3-4 minutes.  Add curry paste; cook, stirring and scraping bottom of skillet, until fragrant and combined, about 1 minute.

4. Return chicken or beef and any accumulated juices to skillet; add coconut milk.  Simmer until sauce thickens slightly, 4-5 minutes.  Remove from heat.  Stir in basil and lime juice, and season with salt and pepper.  

Serve meat mixture over noodles.


Sesame Chili Udon Noodles

I just made these noodles for lunch and the bowl is completely gone, thanks to me and my 3 girls.  I am so happy to have found this recipe, it is a perfect side to grilled chicken, great for packing in my girls lunch, and I’m sure it will be a great midnight snack for me if there are ever any leftovers!

I found the recipe on DinnerCakes, but added a few ingredients to the recipe to suit my taste (I wanted it a bit sweeter and thought it needed some acid) by adding peas, juice from 1 clementine, and just a bit of sugar.  I used Udon noodles instead of Soba–Udon is made from wheat, Soba is made from buckwheat.  The Soba noodles at my local health food store were insanely expensive (8 bucks a package!) so I went with Udon. I would like to try the Soba noodles, so next time I will shop at our local Asian food store.  You won’t believe how much money I have been saving by shopping there, I’m planning on posting about it one of these days.


My youngest (7 yr. old) had much fun helping me make these noodles.  It was her little fingers that helped squeeze the clementine. She kept an eye on the sesame seeds while they toasted in my fry pan, stirred the sauce ingredients, and helped grate the ginger with a micro plane.  She was delighted by the scent of ginger, she couldn’t believe that such an ugly root could smell so fresh and good!  She was not too into the scent of garlic, though..

See my new, big cutting board from IKEA?  I love it, and it was only 10 bucks!  

Sesame Chili Udon Noodles
~8 oz dried soba noodles (I used Udon)
~4 tablespoon tamari (it is a Japanese style soy sauce, sold in most grocery stores, San-J is my favorite)
~1 tablespoon sweet chili sauce (this one is my favorite, it is great for dipping egg rolls or even popcorn chicken! We keep running out of this stuff in our home.)
~1 teaspoon ginger, grated or chopped finely
~1 clove garlic; minced or pressed
~2 tablespoons sugar (I used rapadura)
~Juice of 1 clementine (or tangerine or orange)
~1/2 cup peas, cooked and cooled
~Toasted Sesame Seeds (heat in dry pan until golden, or buy them already toasted in ethnic foods section of the grocery store)

Boil noodles in salted water per the instructions; probably 6-8 minutes.  While the noodles are boiling, mix tamari, chili sauce, ginger, garlic and sugar together.  When the noodles are ready, strain, transfer to a bowl and mix together with the sauce one spoonful at a time until you get your desired sauciness.  Taste as you go, the mixture is quite salty and I did not use all of it.  Add clementine juice and peas.  Toss.  Serve (hot or cold), sprinkle with sesame seeds and enjoy!