Thai Rawlmond Noodles

I must say, this dish is amazing! I love making oil-free recipes that taste like they have oil or raw oil-free recipes that taste like they are cooked with oil. A co-worker brought me in a cooked peanut sauce recipe that included: oil, curry paste, peanut butter, canned coconut milk, sugar, and salt. None of these ingredients are raw and half of them are unhealthy, but she requested a healthy spin on it. So I bought some ingredients, went home, and came up with this:

Thai Rawlmond Noodles

8oz raw almond butter
2 cups fresh raw coconut milk
1.5 T (table spoon) curry powder
.5 T turmeric
.5 t (teaspoon) all spice
1 medium clove garlic
1 medium clove shallot
.5-.25 inch small jalapeno(depending on heat of pepper)
2 dates
2 T apple cider vinegar
salt to taste (liquid aminos or rock salt)
2 spiraled zucchini

Garnished with spiraled yams and pineapple

I made the coconut milk fresh with two cups dried coconut flakes and two cups of coconut water from a young thai coconut. I blended both and then strained out the milk through a nut milk bag...lol The first time I heard the word 'nut milk bag' I cracked up. Just sounds funny. You may want to make extra of this extremely rich delicious milk or it might not make it into the sauce. I checked the ingredients in curry paste and just substituted fresh items instead. Play with the spice measurements in this recipe. The first time I made it, I was creating it without measuring spoons and the second time was at my raw food class. I always recommend making food to your taste. Raw zucchini noodles are perfect under this sauce, but  it works as a salad dressing too! There was someone eating a piece of plain chicken in the cafe and I topped his bird with the sauce...he said it was amazing!
Taste rating: 5 stars. Energy spent rating: 3(due to fresh coconut milk)