RAW PAD THAI
Mixing raw food recipes into your regular diet will help dish up fresh nutrients – this one from Madeleine Shaw’s Get The Glow is a favourite
2 courgettes 1 carrot 1 yellow pepper, cut into thin strips 1 red pepper, cut into thin strips 2 spring onions, thinly sliced 100g sugar snap peas Bunch coriander, finely chopped 1 red chilli, deseeded and finely chopped 1 green chilli, deseeded and finely chopped 100ml coconut milk 2 tbsp tahini Juice of 2 limes Large pinch salt 1 tbsp gluten-free tamari/soy sauce 2 tbsp sesame oil 3 tbsp sesame seeds
Spiralise the courgettes into thin noodles, or use a peeler to get the same shape. Do the same with the carrot and put them all in a large bowl. Add strips of red and yellow pepper along with the spring onion slices, the chopped sugar snap peas, coriander and chillies. Mix the coconut milk, tahini, lime juice, tamari/soy sauce, salt and sesame oil in a jam jar then shake vigorously. Pour this dressing over the vegetables. Stir the salad, then sprinkle over the sesame seeds.