Raw Chinese Stir Fry Salad with Cauliflower Rice

I have been writing recipes and eating well now for the last couple of years, but I have never really thought about eating ‘raw’ food as part of my diet, because I eat plenty of salads and fresh fruit anyway, so I didn’t really think too much about it.  And to be honest with you, the sound of raw vegetables didn’t hit even MY healthy ideals of eating well.

However, upon recently stumbling across some amazing raw food recipes, and discovering the appearance of raw food restaurants popping up in the UK, my attention was grabbed.

The idea of NOT cooking at all, but creating some incredibly tasty dishes in minutes sounds too amazing not to share with you, so I am now aiming to post raw food recipes when I feel they are good enough to pass the ‘no cook rule’.

This incredible stir fry salad happened by accident when I didn’t quite like the ingredients listed in a new raw cook book that I had recently purchased.  I compromised and created something that in my opinion was even better than the original.

It tastes EXACTLY the same as its cooked counterpart, but because none of the food has been cooked, you have the added benefit that all the ingredients are at their most nutritious peak.  Cooking can destroy the vital nutrients in food, leaving your meal with a much lower level of goodness than raw food does.

Plus, this works perfectly at any BBQ party.

TAKES 5 MINUTES to make. Even a ready meal couldn’t beat that.

What you will need

  • Food processor – to create the cauliflower rice
  • Sharp knife

 

For the Stir Fry Salad

  • 6-8 Mushrooms of choice (I opted for organic button ones) sliced
  • Handful of uncooked Beansprouts
  • 2 Celery sticks, thinly sliced
  • 4 Spring onions, thinly sliced
  • 2 romaine lettuce leaves, chopped

 

For the Rice

  • 1/2 small cauliflower, outer leaves and stalk removed
  • Sprinkle of Black Pepper
  • Lemon Juice (optional)

 

For the Dressing

  • 1 Tbsp organic raw honey
  • 2 Tbsp tamari soy sauce
  • 1 Tsp Miso paste
  • 1 Tsp Ginger
  • Sprinkle of chilli flakes (optional)

 

Method

  1. Pop the raw cauliflower into a food processor using the S blade and btitz for a few moments until the cauliflower resembles rice.
  2. Sprinkle with black pepper and lemon to suit, stir and set aside.
  3. Make the dressing in a bowl, stirring the ingredients to create a paste.
  4. Chop and slice all the vegetables as needed and place into the bowl with the dressing.  Stir well to combine the dressing and the vegetables.
  5. Plate up the rice and spoon the stir fry salad over the top.

EAT and enjoy

 

 

 

 

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