Raw Tacos (8 serving)

Walnut Mince Filling-

4 cups walnuts

4 teaspoons cumin

4 teaspoons chilli

5 tablespoons soy sauce

½ teaspoon of salt

Pulse in food processor until combined but still chunky.

Salsa-

12 tomatoes finely diced

1 bunch coriander finely diced

20 basil leaves

1/2 red onion finely diced

1/2 teaspoon chili flakes

2 limes juiced

1 tablespoon olive oil

1 teaspoon of salt

Pinch of sugar

Chop all ingredients and mix thoroughly to combine.

Sour Cream-

2 Cups raw cashews (soaked 2 hours)

4 teaspoons apple cider vinegar

2 teaspoons lemon juice

1 teaspoons salt

2 garlic cloves

1 cup of coconut water

Blend all ingredients to smooth and creamy.

Place in squeezy bottle.

Sour cream also used for Thai Curry

Raw Thai Vegetable Curry (Serves 8)

Curry Sauce-

1 teaspoon chili

1 bunch coriander

12 basil leaves

½ red capsicum

2 tomato

1 inch piece ginger

3 tablespoons olive oil

1 garlic clove

1 teaspoon salt

2 lime juiced

2 teaspoons cumin

Half cup of coconut water

Vegetables-

2 mango diced

2 capsicum diced

1 head of broccoli diced

12 baby corn sliced

1 cucumber diced

20 cherry tomatoes halved

½ bunch coriander chopped

3 tablespoon dried coconut

2 tablespoon sesame seeds

Chop all the vegetables up finely and mix with curry sauce. To serve, drizzle with cashew sour cream.

Thai Noodle Salad

Salad-

3 cups rice noodles

2 capsicums finely sliced lengthways

3 carrots finely sliced

2 zucchini finely sliced

½ bunch mint chopped

½ bunch coriander chopped

2 cups coconut meat thinly sliced like noodles

1 cup cashews chopped

Mix all ingredients in a large bowl.

Sauce-

6 kafir limes leaves

½ bunch coriander

½ teaspoon cayenne

1 cup coconut milk

2 limes juiced

1 teaspoon honey

2 tablespoons of soy sauce

1 piece of ginger

1 tablespoons of tahini

Blend all dressing ingredients until smooth.

Mix through salad well.

Asian Slaw with Apricots, Sesame and Mint

Salad-

1 green cabbage finely sliced

2 purple cabbages finely sliced

2 carrots grated

3 spring onions finely sliced

1 red capsicum finely diced

1 cucumber finely diced

2 teaspoons of sesame seeds

2 tablespoon of raisons

Apricot Sesame Dressing-

¼ cup dried apricots soaked for 2 hours

1/4 cup of tahini

2 tablespoons of soy sauce

1 tablespoon of fresh ginger

2 tablespoons of lemon juice

1 tablespoons of sesame oil

½ cup water

Blend dressing ingredients until smooth.

Mix the dressing through the coleslaw until well combined, massaging well with your hands.

Sprinkle with fresh mint and sesame seeds