I completed my Nutrition program and started my journey in Ayurveda almost immediately. Ayurveda is not in favour of eating raw foods as a sole diet for many reasons. I was unaware of this and went to a health retreat for 30 days were I solely lived on a Raw Vegan diet. Unfortunately for me the diet did not suit me and i was ill for quite sometime. I do believe though this diet will have a different impact on different individuals. I enjoyed the Raw Vegan diet and learned amazing recipes from an exceptionally creative raw chef. However I do not recom,,mend my clients to go on a Raw-Vegan diet as that is not m path.
I was Vegan and Gluten Free for 45 days and saw much more benefit to that – as I am a Kapha Dosha individual than a Raw Vegan diet.
A few things before i share this recipe. This is an absolute FAVOURITE in my home. My hubby adores this meal. I am sharing an adaptation of the recipe that I learned from both Meghan Telpnar (a Nutritionist from the same school I graduated from) and the retreat I went to. The Cilantro Pesto is definitely from one of Meghan’s recipe that she gave out when she came for a live cooking demo with Wholefoods Market.
Ayurvedic Tips When Eating Raw Foods:
I recommend eating this either for Lunch or breakfast but NOT for dinner. This raw recipe is extremely high in Vitamins and Minerals which are better absorbed during the day than night. As per Ayurveda raw food and raw juices must be consumed during the day when the sun is up and the body’s digestive power is at its peak.
Note that I also do not agree with adding lemon or lime juice to cold foods and consuming it. Especially painful for those who are Pitta dosha and have citric acid allergy. Lime and lemom juice have amazing health benefit however only when taken with hot food or water. This i am mentioning for those who frequently drink lemon or lime with cold water. Lemon/lime is needed for protein absorption therefore using it with dals, high protein vegetables, nuts and seeds is ideal when the food is warm. This recipe may not be the same without lime or lemon juice – therefore those who are Pitta dosha or have citric acid allergy – please avoid or substitute with another fruit.
- 2 small Zucchini, spiral cut
- 1 bag of Kelp Noodles
- [You can also spiral cut carrots, cucumber or sweet potatoes but I do not like too many ingredients in my raw noodle as I find it hard to digest)
- 1 bunch Cilantro including stems
- 1 bunch baby Spinach
- 1 inch organic Ginger root
- 1 clove of Garlic (optional)
- 1.5 Tbsp. of Olive or Sesame Seed Oil
- 2 Tbsp. of Tamari Sauce/Coconut Amino/Bragg's Amino
- 2 tsp. of Raw Honey (preferably local)
- 1/2 tsp. of Cayenne Pepper
- 1/2 Lemon, juiced
- 1-2 tsp. of Dulse flakes
- 1 tsp. of roasted Sunflower or Pumpkin Seeds
- 2 tsp. Olive Oil
- High Speed Blender such as Vitamix, Blendec or Breville
- Wash, peel and cut all the ingredients as needed.
- Get ready with all the required ingredients.
- Empty the Kelp noodles and give it a light wash under cold water. Put in a bowl and with a pair of scissors cut them into smaller length. It will be easy to eat.
- Use the spiralizer and cut the Zucchini. If you are adding cucumber or carrots you can get them all ready.
- Using the high blender put all the ingredients for the pesto together (add little water if needed) and make a smooth pesto sauce. When sauce is made transfer it is a suitable bowl.
- Serve the noodles in a plate or bowl and add olive oil, sunflower/pumpkin seeds, and dulse flakes and mix well.
- Serve the pesto sauce and noodles in separate bowl or else the noodles get too mushy.
- Enjoy it fresh.