These 3 recipes are sure to please everyone. For the main dish I made a mango BBQ “meat”. You could put the mango onto a corn tortilla (or lettuce leaf) with some guacamole and salsa for an awesome taco.
BBQ Mango “Meat”
2 unripe mangos (not green but definitely not ripe)
¼ chili powder
¼ smoked paprika
1/8 tsp cumin
pinch of pink sea salt and pepper
Mix the seasonings up and put it in an old spice bottle with a shaker lid. Alternatively you could use your favorite bbq seasonings.
Peel the mango and cut into cubes. Sprinkle with the seasoning. Spread mango chunks onto a dehydrator sheet, dehydrate for a couple of hours or until outside is crispy.
Serve in a lettuce leaf or in a corn tortilla with your favorite salsa and guacamole.
Raw Pad Thai Salad with Spicy Almond Sauce
3 medium yellow squash- peeled and spiralized (you can sub cucumber for 1 or all of the squash)
3 medium carrots, peeled and spiralized
½ cup chopped cilantro
1 to 2 green onions sliced thin on the diagonal
Sauce: (use a blender for this sauce)
3 tbsp raw almond butter (you can use peanut butter if you like, but the dish will no longer be raw)
1 tbsp of chili paste
2 tbsp of Braggs Aminos
juice of 2 limes
2 tbsp of water (if too thick you can add another tbsp of water)
Put the spiralized veggies in a bowl with cilantro and green onion. Mix well. Toss with the chili almond sauce. Sprinkle with sesame seeds and top with micro greens.
Chocolate Covered Banana Pops
1 banana makes 2 pops. Your bananas should be ripe but still firm. Peel, cut in half and insert a popsicle stick or chop stick into banana. Put on a plate and freeze for at least 30 minutes.
1 cup of organic coconut oil in a liquid state
1 cup of raw cacao powder
¾ cup of agave nectar
Put all ingredients in a bowl and whisk together until smooth.
Chopped goji berries or dried mulberries
Line a tray with parchment paper to put assembled banana pops on.
Dip the frozen banana in the chocolate sauce, making sure to completely cover the banana. Sprinkle banana with topping of choice and put on tray. When all bananas are done, put back in freezer for a couple of hours.
Recipe by Raw Chef Debra Garner
To learn more about the raw food diet and Debra’s services please visit her Facebook page