Raw Carrot “Pasta” with Spinach and Coconut Curry Sauce

FullSizeRender (1)Boy, did I need a clean healthy meal after all the junk food I ate during the holidays. Today was the first day that I did not allow myself to eat the leftover peppermint bark from Christmas, the pecan brittle sent from my family down South, or any of the delicious homemade cookies from our neighbors.

Although it is always fun to indulge in all the delicious goodies that the Holidays bring, my body desperately wants my diet to go back to normal. Today was the first day of returning back to a healthy diet. For breakfast, I had a hard-boiled egg, a grapefruit, and a cup of green tea. For lunch, I made this delicious carrot pasta with spinach and a coconut curry sauce. It’s vegan, gluten-free, super healthy, and just plain delicious.

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Today was the first time I ate carrot pasta and I can certainly dig it. It is on the crunchier side because it is raw. I thought at first that I wouldn’t like the crunchiness of it but I ended up really liking it. If you end up not liking the crunchiness of it, you can always try cooking the carrot noodles a little bit to your desired tenderness.

I adapted a recipe from Addicted to Veggies recipe that uses raw carrot pasta and spinach. I made the same raw carrot pasta with spinach but used a different sauce. Instead, I made a coconut curry sauce from Glue and Glitter. This sauce is raw and super delicious. It was great mixed in with the carrots and spinach. It would also be delicious mixed in with rice, quinoa, tofu, or other vegetables. There is enough leftover from the recipe to try out the sauce with any other ingredients that you prefer. Here is what I did to make this super healthy dish:

RECIPE:

Ingredients for the Pasta:

  • 2 Large Carrots
  • 1 handful of spinach, chopped

Directions for the Pasta

  • Wash carrots off in the sink; it’s sometimes better to scrub them to ensure that the dirt is completely off
  • Using a vegetable peeler, peel the carrots until they become too thin to peel anymore and you cannot produce anymore “pasta”
  • Chop a handful of spinach
  • Mix together the peeled carrots and chopped spinach in a mixing bowl

Ingredients for the Coconut Curry Sauce:

  • 1 5.5 ounce can of Coconut Milk
  • 1 Tablespoon Curry Powder
  • 1/2 inch fresh Ginger, coarsely chopped (can substitute for Ginger powder too)
  • 1 clove Garlic, chopped (also can substitute for Garlic Powder)
  • 1/2 teaspoon Brown Sugar (0ptional)
  • 1 teaspoon Soy Sauce (optional)
  • 1 teaspoon dried Basil (optional)

Directions for the Sauce:

  • Place all ingredients except for the dried Basil in a food processor or blender
  • Blend until smooth
  • Pour the desired amount of the sauce over the peeled carrots and spinach and mix until all “pasta” is coated
  • Pour the leftover sauce in a reusable container and place in the refrigerator for future usage
  • Sprinkle the dried basil on top of the carrot “pasta” dish
  • Serve and enjoy 🙂

 

 

 

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