I have released four recipe books so far:

The Best of the Sunny Raw Kitchen
The Best of Raw Freedom Community
Delightfully Raw and
Deliciously Raw

These feature some of the most delectable creations to have come out of my raw kitchen and will appeal to anyone interested in a healthier diet, regardless of their level of knowledge and experience. From easy one-step everyday fare to more elaborate and involved gourmet dishes and layered cakes, they offer something for everyone and every occasion. Incredibly tasty smoothies, creamy and comforting warm soups, sexy salads, delicious nut cheezes, satisfying entrees and scrumptious guilt-free desserts...

Healthy food never tasted so good!

To learn more about my recipe books, click here!

Monday, August 16, 2010

Recipe of the Week: Vegetable Satay on Zucchini and Kelp Noodles

One of the exciting culinary discoveries we made while in the US was Penzeys Spices, a company that sells wonderfully fresh and fragrant spice blends. We made sure to stock up at one of their stores on the way to San Francisco. What a fabulous aromatic experience that was! I could have stayed there for hours sniffing at all of their little sampler glass jars! Among our tasty acquisitions that day was a satay seasoning that I finally got around to experimenting with this week.

Conventional satay sauce usually calls for canned coconut milk and peanut butter. In rawifying this dish I replaced these with freshly made young coconut milk and a mixture of raw almond butter and tahini.

The result was deliciously creamy, exotic and, of course, yummy, but not having had satay before I had no sense of its flavors' authenticity. A friend who was trained and has worked as a chef happened to drop by that afternoon. How perfectly timely! She tasted my concoction and gave me the thumbs up. Hoo-rah!

I served the dish on a mixture of zucchini and kelp noodles (which I loooooove!) Speaking of which, The Raw Life Store has kelp noodles on sale this month. Yippee! You can buy the individual 12 oz package for $3.47 or a 3 pack for $9.36. Guess where I'm going shopping next! ;-)

Vegetable Satay on Zucchini and Kelp Noodles

Marinated Veggies
Mushrooms, sliced
Baby bok choi, sliced
Red and yellow bell pepper, cubed
Snow peas, sliced diagonally
Green onions, sliced
Mung bean sprouts, rinsed and drained

Toss veggies in a marinade made of equal part cold pressed olive oil and tamari or Nama Shoyu, and half of that amount of roasted sesame oil (not raw but gives the dish a delightful authentic Asian flavor). For example, I used 2 tbs oil, 2 tbs tamari and 1 1/2 tsp roasted sesame oil.

Let sit for at least one hour to allow the flavors to blend and for the veggies to get a 'cooked' texture.

Drain excess liquid before serving.

Carmella's Note: I added the bean sprouts just in the last 15 minutes or so as I wanted them to retain some crunchiness.

Satay Sauce

Yields about 3 cups

1 1/4 cup fresh coconut milk*
1/4 cup + 2 tablespoons raw almond butter
1/4 cup raw tahini
3 garlic cloves
3 tablespoons tamari or Nama Shoyu
2 tablespoons cold pressed olive oil or raw sesame oil
2 tablespoons lime juice
1 tablespoon agave
3 teaspoons Satay spice mix (I used Penzeys' Saté Seasoning)
1 1/2 teaspoons cumin
3/4 teaspoon coriander
1/2 teaspoon chili powder (or more, if you like it spicy!)
1/2 teaspoon sea salt

*To make coconut milk, blend 1/2 cup young coconut meat with 3/4 cup water until smooth and creamy.

 Blend all ingredients until smooth in high power blender.

I used a mixture of zucchini noodles done on my favorite spiral slicer and kelp noodles that I had soaked for a few hours.

Toss kelp noodles in a little Satay Sauce and let sit for 30 minutes to soften them up.

Just before serving, mix zucchini noodles with kelp noodles.

Carmella's Note: If you wish a warm dish, place the Marinated Veggies and noodles tossed in some Satay Sauce (in separate bowls) in the dehydrator for one hour at 110.

To serve, place some noodles on a plate, top with marinated veggies and extra Satay Sauce.



  1. Just wondering what's wrong with the organic canned coconut milk??

  2. mmm! thanks for sharing a great recipe and a great deal!


  3. Yum! I've been looking for some unique receipes for kelp noodles. I usuaully just make a pesto or tomato sauce, so definately have to check this out!

  4. This looks great! LOVE kelp noodles!!
    Eco Mama

  5. This looks great! I love the kelp noodles! :)

  6. That looks delicious! I just had kelp noodles for the first time in Austin, TX. Yum. Now I have to go buy some :)

  7. Dottie,

    I suppose there are some good brands of that don't have any preservatives. All the canned coconut milks, however, are cooked so it depends how you feel about that.

    Hiya Kelli dear! Yah, this is a yummilicious one! ;-)

    They grow on you! I can't get over how 'noodle like' their texture is minus the heaviness that cooked noodles used to bring me.

  8. Just decided what I'm going to make for dinner tonight! This looks great!!

  9. That is a great recipe, you can tell just by reading the ingredients that it is going to taste wonderful!!
    Glad you posted which spiralizer you prefer. I did not get a chance to but mine last weekend, I will look into this one too.
    Peace and Raw Health,

  10. YUM!! YUM!! YUM!!
    Very enjoyable - yummy - blog.
    I'll be back.

  11. great post. photos are really mouthwatering. :)