Raw Parsnip Rice Curry Bowl

Since the weather seems to be stalled at a balmy 50 degrees or so each day, I am prolonging the raw food movement in my life for a bit longer. 

I am often asked my opinion on "the raw diet", and always have to pause to collect my thoughts before responding. To sum it up: I fully believe in the importance of raw food within our diet. Fresh ingredients, prepared with intention in their raw state, provide us with energizing enzymes and abundant nutrients easily digested and assimilated. Just try a glass of fresh juice (juiced within minutes of consumption), full of fresh, organic colorful veggies and experience for yourself the rush that ensues. You can literally feel the energy pumping through each and every vein. 

That being said, I am not sure I am fully on board with eating completely raw, all the time. At least not for myself, especially in the climate I happen to call home. In my (professional?) opinion, the take home message here is: Include more raw food in your diet, on a daily basis, at every meal if possible. In menu planning, I always strive for at least 1 raw dish out of three, and often times a raw dessert. I am sure you will make the final judgement for yourself, but I urge you to pay a bit more attention (especially at breakfast!) and see what happens. 

This main dish is a fun and easy raw food preparation, including no fancy equipment (dehydrators, juicers etc.). The results are quite filling, and satisfy the need for savory often absent in raw food menus. 

Raw Parsnip Rice Curry Bowl

Serves 6

Ingredients

1/4 cup dried hijiki seaweed, soaked in orange juice for at least 30 minutes

6 medium parsnips

2 tbs. raw almonds, soaked for at least 4 hours if possible

½ lime, juiced

2 tbs. thai red curry paste (try the homemade version in this post for AMAZING results)

1 tsp. honey

1 tsp. tamari

2 tbs. coconut milk

1 tbs. coconut oil

1 cup shelled edamame, thawed if frozen

1/4 cup cilantro, minced

1 red pepper, thinly sliced

2 tbs. pickled ginger

1 avocado, chopped

1/4 cup raw cashews, chopped

Directions

Set hijiki to soak in enough orange juice to cover by 2 inches, as it will grow impressively. Drain and rinse. 

Wash parsnips well and cut into large chunks. Place in a large food processor fitted with the S blade (the most common one) and pulse until it resembles a rice.           

In a blender, process almonds through coconut oil to make the sauce.              

To serve, place parsnip rice in large bowls. Drizzle with sauce and toss to coat. Top with rinsed hijiki, edamame, red pepper, avocado, cashews and pickled ginger. 

Relax. Eat Well.