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Thai Dinner

Posted May 28 2009 12:22am
I made this thai style dinner while in Australia and it was delish.

Spring Rolls
For the spring roll wrappers, I made Sarma Melngailis'samosa wraps. I was a bit nervous about trying this recipe since I wasn't sure how it would pan out. So the first time I attempted these, at my dear friend Blythe's house, I halved the recipe to prevent wasting any or our precious young coconuts!



I was delightfully surprised to discover how easy and quick these wraps were to make - plus they held together just fine! The filling is really simple but I love it because I can really taste all the individual flavours of each ingredient, and the dipping sauce adds more flavours and saltiness.




Spring Rolls Wrappers:

2 cups young coconut pulp

1 1/2 cups young coconut water

(she adds sea salt and cayenne but I didn't)


Blend together until completely smooth.
Spread thin on a teflex sheet and dehydrate at 115 for 2-4 hours or until the top is dry. Flip onto a mesh sheet and continue to dehydrate 30 minutes or until the sheet can easily be handled and is still very pliable.
Cut the sheet into 4 squares.



Filling: Sunflower sprouts, Carrot, Cucumber, Avocado, Red pepper, Cilantro, Mint, Basil


Slice the veggies into thin strips.
Roughly chop the fresh herbs.
Arrange the filling ingredients in a line across the middle of the wrapper
Start rolling it up, tucking in the sides along the way.
The wrapper should be completely rolled up.

Dipping Sauce: Nama shoyu, Lime juice, Minced garlic, Minced ginger, Minced red chili

Gently mix together. Serve with spring rolls.



Spicy Carrot Ginger Soup

I've never been much of a soup person, but i looove this soup! Its smooth and creamy, with a beautiful colour and refreshing taste. I make it on the less spicy side but more chili can be added for those who like a more firey dish.

On top I swirled young coconut cream - simply young coconut/water, bit of lemon juice, blended together.



3 -4 cups carrot juice

1 small avocado

1/3 cup young coconut pulp

2 tbs agave

1/4-1/2 red chili

1" piece ginger root

1 small clove garlic

1/4 tsp sea salt


Blend all ingredients together until completely smooth, starting with 3 cups of carrot juice and adding more if needed for a preferred consistency.


Salad Time!

No dinner is complete without salad (in my mind)...so here is a yummy spinach salad with the addition of thai flavours - much like the spring rolls. Unfortunately I don't have measurements but it can easily be played around with just by tasting and adding a bit more of "this" or "that".



Dressing: Lime juice, Cilantro, Tahini, Nama shoyu, Ginger, Garlic, Agave


Salad: Spinach, Red pepper strips, Cucumber chunks, Avocado chunks, Carrot strands (made in a spiralizer), Zucchini strands , Fresh mint, Fresh basil, Cashews, chopped for topping


A delicious gourmet raw meal without the addition of lots of nuts! yay! Not sure what a thai dessert would be...hmmm...well if i knew, I would have made that too!
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