Raw Pad Thai with Indian Falafels


Todays dinner was mixed flavors :)
I had some falafel cravings but was out of cumin so I seasoned them with Kafta Masala instead. Turned out great. So good that its going on the menu.

The Falafels
makes about 20-25 bites

4 medium sized carrots
1/2 cup sunflower seeds
1/2 small red onion
1 1/2 tbsp Kafta Masala
3 tbsp chia seeds
Salt and black pepper to taste

Hemp hearts or sesame seeds (to roll them in)

Mix all apart from the chia seed until smooth, using a tamper. Put the mixture in a bowl and add the chia seeds. Mix well and let sit for 30 minutes. Form balls and roll them in hemp or sesame seeds.
Put on a tray lined with parchment paper and dehydrate at 41 degrees for 8 hours.

Raw Pad Thai
serves two

1 zucchini
1 large carrot
2 small white turnips
1/2 cup red cabbage
Handful of fresh cilantro
1/2 mango
1/2 avocado

2 tbsp raw tahini
1 tsp tamari
1/2 inch grated ginger
1/2 lime, zest and juice
1/2 red chili pepper, finely chopped (optional)

Cut the zucchini, carrots and turnips into small bars using a mandolin.
Slice the cabbage and the mango really thin.Chop the coriander

Mix tahini, tamari, ginger, lime in a bowl. Whisk until its all combined
Add the chili and pour the dressing over the veggies. Mix well so all vegetables are coated in dressing.
Divide onto two plates, top with falafels and decorate with a 1/4 avocado and fresh cilantro.

If you try this, please tell me how you like it!


Soba Noodle Love Bowl


Sometimes you just need a bowl of warm, spicy and soothing food. I did today. After a long day working outdoors I craved this, and as it contains a few ingredients which all of them I love, I just call it a love bowl :)

Soba Noodle Love Bowl

100 gr Soba noodles (I used buckwheat&sweet potato, organic and gluten free – win win!)
5 Blushing wood mushrooms (How I love these)
Handful of kale
1/4 red bell pepper
1/2 thumb grated fresh ginger
1 tbsp tamari
1 tsp sambal oelek
Fresh cilantro
Pepper to taste

Cook the noodles after directions.

Slice the mushrooms and pepper. Cut out the stem of the kale and cut the leafs into smaller pieces.
Heat a skillet on medium heat and add a drop of coconut oil. Add the mushrooms and fry until golden, add kale, pepper and ginger and season with black pepper.
Drain the noodles, put them back in the pot add the tamari and sambal and mix well.

Serve all in a bowl and top with some fresh cilantro.