PEGGY ’ S KIT CHEN

raw asian noodle bowl

In the mood for something exotic? This noodle bowl is sure to satisfy your appetite for adventure. (The “noodles” are made of veggies.) Look for unpasteur- ized shoyu at gourmet markets or natural-food stores.

2 cucumbers 2 carrots

fresh ginger (1-inch piece) 1⁄₃ cup olive oil

½ cup apple cider vinegar 2 teaspoons unpasteurized shoyu (soy sauce) ¼ teaspoon powdered ginger 2 teaspoons raw honey 1 clove garlic, minced ½ cup dried wakame (seaweed) flakes salt

pepper lemongrass, fresh or dried slivered almonds

Peel cucumbers, carrots, and fresh ginger; slice into thin ribbons using vegetable peeler or mandolin. Place vegetables in colander to drain 30 minutes.

In small bowl, whisk together oil, vinegar, shoyu, powdered ginger, honey, and minced garlic. Soak seaweed according to package directions (usually around 5 minutes). Combine vegetables, sauce, and seaweed; stir until well coated. Season with salt and pepper to taste. Garnish with lemongrass and slivered almonds.

raw garlic and herb spread

This tasty spread makes a perfect snack for the cold and flu season—garlic has been used since ancient times for its powerful antibacterial and antiviral action.

1 cup sunflower seeds, soaked overnight 1 tablespoon fresh rosemary, coarsely chopped 1 tablespoon fresh basil, coarsely chopped 2 garlic cloves, coarsely chopped 1 tablespoon olive oil 1 tablespoon lemon juice ¼ cup water

½ cup onion, coarsely chopped sea salt freshly ground black pepper

In bowl of food processor, combine sunflower seeds, rosemary, basil, garlic, olive oil, and lemon juice. Process until combined. Gradually add water, and pro- cess until smooth. Stir in onion. Add salt and pepper to taste. Serve with chopped vegetables or dehy- drated crackers.

Whip up this Raw Asian Noodle Bowl for a crisp and tangy, meat- free dish your family will enjoy.

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