I Am Hopeful ~ Pad Thai

After my good friend sent over pictures of the food from ‘Café Gratitude’ I knew I had to get the recipe books pronto. They arrived two days ago and I wasn’t disappointed, full of inspiring words and beautiful living food/raw recipes I couldn’t wait to get started. My first meal from the book is the ‘I Am Hopeful’ Pad Thai, served with my own mix of cucumber, courgette and asparagus ‘noodles’ with grated carrot and sliced tomato, topped with coriander.

Ever hopeful....

Café Gratitude’s Pad Thai sauce recipe ~

1 cup of coconut milk

1/2 cup of raw almond butter (I used Carly’s organic)

1 teaspoon of minced jalapeño

1 tablespoon minced ginger

2 tablespoons of Nama Shoya (I used Tamari to stay gluten free)

1 tablespoon of red miso

1 teaspoon of minced garlic

2 tablespoons lime juice

2 teaspoons of chopped dates

1/8 teaspoon cayenne pepper

Blend all ingredients until smooth in consistency. Mix sauce in with your choice of raw vegetable noodles…

Enjoy!