The best time for me to eat raw are weekday breakfasts and lunches (which, I guess, covers most of my meals). Our household weekday breakfast is commonly just a lot of fruits and nuts. And If I am at home at lunch time, I also grab something fresh from the fridge and enjoy raw. I may add some hemp seeds or nut butter to add some needed carbs and protein.
Yesterday, I had a friend over and I am still hesitant to serve fully raw (depending on my guest, of course). Not everybody perceives a raw meal as a “meal” per se. But I was in the mood so I found a midway: A buckwheat noodle salad incorporating a ton of fresh ingredients and a rich sauce. Here is the recipe:
- 2 tablespoon rice vinegar
- 2 tablespoon tamari or soy sauce
- 1 tablespoon olive oil
- 1 teaspoon toasted sesame oil optional
- 1 teaspoon chili sauce Sriracha
- 1 teaspoon peeled and finely grated fresh ginger
- 1 teaspoon maple syrup
- 2 ounces buckwheat noodles cooked according to package directions, rinsed under cold water and drained
- 2 carrots peeled
- 2 English cucumbers
- 3/4 cup sugar snap peas sliced
- 1 mango cubed
- 2 cup arugula
- 1/2 red onion thinly sliced
- 1 tablespoon hemp seeds
Whisk vinegar, maple syrup, ginger, tamari, sesame oil, olive oil and chili sauce in a bowl until combined.
I spiraled the cucumbers and carrots but chopped would be just as good.
Toss all the ingredients together with the sauce.