Sunday, October 18, 2015

Week Of Raw Day 7!

Thai Crunch Salad  with dressing.
Last day of the week long challenge! I'm feeling pretty good about it. Last night however we got together with our fellowship, and I had to walk away from all sorts of good looking foods. There was buttered noodles with Italian sausage, chili with crackers, and not to mention cake. It all looked so good, but then I remembered just how much I wanted to lose weight. I ate the Thai crunch salad we brought, and I was ok. I promised yesterday that I would share the recipe with you, and I'll be true to my word. It's a bit labor intensive because of all the chopping involved, but it is SO worth it! The flavors in this salad really set it apart from anything else I've had before. The Kimchi pickles on the other hand are super easy to make, and I'd bet that the recipe would be just as good on something like shredded carrot. It's amazing, I'm actually excited about weigh day tomorrow. I can't wait to see whether or not I've lost anything on this raw adventure. Hopefully I have. I guess I'll let you know tomorrow! And be sure to let me know if you try the recipes!

Hot Kimchi Pickles
Kimchi Pickles.


1 large cucumber thinly sliced
1/2 tsp. salt
1 tbs. vinegar (I used apple cider vinegar)
1 tsp. honey
1tsp. sesame oil
2 cloves of garlic smashed
1/4 tsp. hot pepper flakes
1/8 tsp cayenne pepper

Directions: In a bowl, toss the cucumber with the salt; let stand for 15 minutes then drain.
Add all other ingredients and toss to combine. Enjoy!

Thai Napa Crunch Salad


1/2 head of napa cabbage, chopped
1/2 head of purple cabbage, shredded/chopped
5 large carrots, shredded
1/2 head or more of torn salad greens
3 greens onion stems, ends diced
1/2- 1 cup of almonds, chopped or sliced
2 chicken cooked breasts chopped or shredded (optional)

*Optional: You could also add in red bell pepper, cucumber, fresh edamame, basil, fresh sweet corn, cubed avocado, or other base ingredients to your salad as well.

Directions: Assemble all ingredients, and toss together. Chill in refrigerator until ready to serve alongside of Cilantro Peanut Dressing. Garnish with additional chopped almonds, cilantro, and/or green onions

Cilantro Peanut Dressing (For Thai Crunch Salad)


1/2 cup peanut butter
1/4 cup olive oil
1/2 cup honey
5 tablespoons of rice wine vinegar
1-2 limes (or lemon) juiced
1 garlic clove, minced
1 inch of ginger, minced (cut off the peel)
3 tablespoons of soy sauce
1 tablespoon of sesame seed oil
1/8 teaspoon red pepper flakes
handful of cilantro

Directions: Place all ingredients into a high powered blender, blend for 10-15 seconds until thoroughly blended.