Hi and welcome to our first blog entry within the food category.
We would like to share some very tasty and healthy recipes with you once in a while, which are easy to make at home.
We will start with a delicious raw & vegan recipe.

Green Curry with Zucchini noodles

For the Green Curry Sauce

1-2 Portions

240ml coconut milk
1 teaspoon grated lemongrass
1 1⁄2 teaspoons lime zest
100gr fresh basil
100gr fresh coriander
1 handful fresh Baby Spinach
1 teaspoon grated ginger
1 teaspoon agave or maple syrup
1 tablespoon coconut sugar
1 1⁄2 teaspoons tamari or light soy sauce
1⁄2 teaspoon salt
2 tablespoons lime juice
1⁄2 teaspoon shallot chopped
1⁄4 thai chili deseeded
1⁄2 avocado
1 teaspoon coconut oil, melted
1 Sachet RINGANA Balance (optional)
Salt & Pepper to taste

Yummy Toppings

200gr. zucchini noodles
60gr. carrot noodles
tamari marinated mushrooms 
2 – 3 radishes, sliced or julienned
Handful cilantro leaves
Edible flowers as garnish if you want to have a fine dining touch to the dish.

Blend all the ingredients for the green curry sauce except the coconut oil in a blender. Once it is nice and smooth slowly stream in the coconut oil whilst blending on a slow speed.
For this recipe, I didn’t have one of my favorite blenders (Vitamix or Thermomix) instead I used a Nutribullet. If you have one of those, you know that it will be challenging to stream the coconut oil. In this case, I added it in stages and it worked just as well. It takes a bit longer but not much.

Combine marinated mushrooms, zucchini, carrot, radishes, and cilantro. Place green curry sauce at bottom of a bowl. Top with zucchini noodles and vegetables. Garnish with coriander and chili oil.

This curry, you can enjoy cold or place it in a dehydrator or oven at 46 degrees celsius for 5-10 minutes to warm up a little.

You can obviously substitute the vegetables to any of your choice and also add normal noodles or rice to the dish. Get creative and have fun.

To make your own coconut milk blend dried coconut flakes with water at a 1:2 ratio.
Just blend on very high for a minute or two, depending on the power of your blender.
The coconut flakes should break down really well.
Strain through a nut milk bag which you can easily obtain from Amazon or use a mesh strainer.
If you have any leftover coconut pulp, you can dehydrate it until very dry, blitz into a fine powder and use as coconut flour for baking or desserts in raw cuisine. 🙂 
Store in an airtight container.
This you can do with any leftover pulp from making nut milk.
In the pictures above I made milk from almonds, hazelnuts and pistacchios. The second photo shows the leftovers pulp before dehydration. 

To add an extra source of goodness and healthiness to this dish we recommend RINGANA Pack Balance.
It is a great contribution to level out our acid-alkali levels when we sometimes consume too much sugar, meat, coffee, and alcohol.

For more information about Balance and its fantastic fresh ingredients simply click here.

Since this is a raw dish RINGANA Balance can be added without having to worry about losing all the great nutrients and vitamins. 

I accepted the challenge to come up with healthy & delicious recipes with the incorporation of RINGANA Products. It’s not that easy since you can’t heat them above a certain temperatur as they would then loose all their goodness. 😄💚
So far so good. Stay tuned for more to come. 

This post contains advertisement and product placement. 😊

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