Thai Curry

Ingredients

• 1 tablespoon smooth almond butter raw
• 4 servings basil for garnish
• 2 teaspoons bragg liquid aminos 
• 1 small carrots shredded
• 0.3 head cauliflower diced
• 0.5 cup coconut water 
• 0.5 large cucumber peeled cut into half-moons
• 1 teaspoon curry powder 
• 0.5 inch ginger fresh
• 1 clove garlic pressed
• 1  orange juice 
• 1 cup coconut meat fresh finely chopped
• 4 servings mung bean sprouts for garnish
• 1 cup peanuts drained
• 0.3 head cabbage shredded red
• 1  thai chile 
• 1 teaspoon turmeric 

Equipment

• bowl
• blender
• grater

Directions

1. To prepare the sauce, finely grate the ginger on a ginger grater or fine grater to extract the juice (you should have about 1 tablespoon).
2. Place the ginger juice, peanuts, coconut meat, coconut water, almond butter, Braggs, garlic, turmeric, curry powder, and orange juice in a blender and blend until smooth.
3. Add the Thai chile to taste.
4. Place the cauliflower, carrot, cabbage, and cucumber in a bowl.
5. Pour the sauce over the vegetables, garnish with the basil and bean sprouts, and serve.
6. Reprinted with permission from The Raw Truth: Recipes and Resources for the Living Foods Lifestyle by Jeremy A. Safron. Copyright © 2003, 2011 by Jeremy A. Safron; interior photographs copyright © 2011 by Eniko Perhacs; front cover photograph copyright © 2011 by Leo Gong. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc.Jeremy Safron is the founder of Loving Foods, a raw foods educational resource company. He opened and operated one of the earliest living foods restaurants, The Raw Experience, on Maui from 1996—199
7. Safron works as a consultant and adviser to several raw restaurants around the United States.