October 2014

Raw Mango Curry Noodles

Adapted from Fully Raw Krisitina’s recipe

Ingredients:

3-4 large zucchinis (depending on how much you want)
1 ripe mango
1-2 cups of orange/red cherry tomatoes
2 Tbls, unhulled raw sesame seeds (you can use 1/4 cup of chopped zucchini instead if avoiding fat)
handful each of fresh basil, sage, and rosemary
1/2 tablespoon of turmeric (or a thumb size piece of fresh)
1 tablespoon of curry powder ~ less if you are using a spicy brand (I use this brand)
1 tsp cumin
1 medjool date
1/2 tsp cinnamon (optional)

Directions:

Spiralize your noodles.

Next, blend all of the rest of the ingredients in a high speed blender like a Vitamix until completely smooth and creamy. I always leave some aside for leftovers. The sauce stores very well in fridge for up to 2 days! Pour the curry sauce over your zucchini noodles and mix well. Top off with halved cherry tomatoes and a sprinkle of your favorite hot pepper flakes, if you want an extra kick! (These are my favorite!) It is also yummy with a little lemon juice squeezed on top!

As you can see, i’ve made this well over a handful of times. First time I ate it, I made it 5 nights in a row. It is warming to the soul and the belly. PERFECT winter raw meal. If you love curry, you’ve got to try this!