Raw Thai Curry Sauce

Karen Knowles has long been an Inspirational Raw Foodie & I came across her Raw Thai Curry Sauce recipe recently that I thought you might all enjoy; thank you Karen, it is always a pleasure to be able to share one another's recipes and I hope others will feel free to also share my own........it is a great way to encourage others to try Raw Food recipes & in many cases, include more of them in their weekly menus.

                    Raw Thai Curry Sauce


Makes enough sauce to accompany 2 large helpings of veggies

* 2 avocados
* 2 (dried) lime leaves
* 1/4 – 1/2 fresh chili
* 1 teaspoon of lime juice
* 2 cm of lemon grass stem
* 1.5cm cube of fresh ginger
* 1/2 loosely packed cup of fresh coriander (cilantro)
* 1/2 – 1 cup of pure water (depends on how creamy and thick you like it)
* 1/2 Tablespoon of curry powder

Directions

1) Simply blend all ingredients together, either in a blender or food processor until everything is fully blended. Taste test. Add more water if you’d like it runnier. Add more lemon, a tomato and/or avocado if it’s too hot.

Tips:

* Great veggies (all finely chopped or cubed) to pour the sauce over include: Cauliflower, broccoli, mushrooms, green beans, peas, sugarsnap peas, courgette (zucchini), asparagus tips, tomatoes, cucumber.
* To improve/ soften texture of your veggies you can either marinade them for a while in olive oil, lemon juice and a little Himalayan salt and drain before coating with sauce, or, after marinating for a short while, dehydrate them at around 110 deg F for a few hours to get them soft, warm and slightly mushy!
* To make “rice” simply put in a couple of parsnips or some cauliflower into your food processor and process until rice-like pieces are formed. Even if you don’t like either on their own (I am *really* not a fan of raw parsnip!), by the time you have added your veggies and sauce, you won’t even be able to tell what the rice is and you’ll feel as if you’re eating a much “rounder” me