Raw, Vegetarian Pad Thai

Raw, Vegetarian Pad Thai

Ingredients (Only Organic)

4-5 Cups Shredded Zucchini
2-3 Cups Shredded Carrots
1 Cup Shredded Red Cabbage
1 Sliced Red Bell Pepper
1-2 Cups Sliced Mushrooms
1 Cup Bean Sprouts
1/2 Cup Chopped Cilantro
1 Cup Sliced Scallions or Green Onion
Thumb of Ginger, Grated
Juice of 1 Lime
1/4 Cup Crushed Pistachios as a Topping
Fresh Chopped Mint
Optional: Jalepeño

Raw Sesame Ginger Dressing
3/4 Cup Sesame Seeds
1/2 Cup Fresh Apple Juice
1/3 Cup Freshly Squeezed Orange Juice
1/4 Cup Crushed Pistachios
1/4 Cup Tamarind Sauce or Paste
1 Thumb Fresh Ginger, Grated
1 Lime Squeezed

Mix the ingredients into a large bowl and toss with the dressing. Serve on a beautiful platter garnished with sliced orange, fresh mint, and chopped pistachios or peanuts. Add edamame if desired.

Coconut Almond Encrusted Cod

Coconut Almond Encrusted Cod

Ingredients (Use Wild-Caught Fish only, not Farmed)

4 Pieces of Fresh Cod or Mahi Mahi Filets

2 Cups of Full-Fat Coconut Milk

3 Tbsp Coconut Oil

1 Cup Coconut Flour

½ Cup Almond Flour

3 Tbsp Ground Chia Seeds

6 Tbsp Shredded Coconut

½ Tsp Paprika

1 Tsp Garlic Powder

2 Tsp Sea or Himalayan Salt

1 Tsp Ground Pepper

1 Tsp Ground Ginger

Directions
Marinate fish pieces in coconut milk anywhere from 5 minutes to 1 hour

Mix the coconut and almond flour and all spices into a shallow bowl or a rimmed plate

Once marinated, coat the fish thoroughly with the coconut, almond batter

Preheat oven to 350 degrees

Heat a frying pan with the coconut oil on medium high heat and pan fry the fish for approximately 2 minutes on each side until golden brown

Put them into the preheated oven for 15-20 minutes depending upon the size of your fish filets

Serve with baby organic broccoli and red and white quinoa with colorful peppers.

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