Nuts and seeds form a large component of the Raw Diet. However, I realised that there seemed to be a significant absence of one of my favourites in the recipes I was finding. Hence, I turned to Google to undertake some research.
There is some debate when it comes to the use of peanuts in a raw diet. Firstly, peanuts are actually a legume, not a nut.
Traditionally, peanuts are boiled as part of their processing, due to the tendency for them to have a particular fungi on them called Aspergillus flavus which produces a chemical called aflatoxin. This chemical is considered carcinogenic. However, this process means that they are not considered a ‘raw’ food.
True raw peanuts and peanut butter are available, and the level of this mould is usually quite small, so the risk is considered minimal – unless you eat substantial quantities every day.
In either case, peanuts are not a common ingredient in raw recipes. Consequently, cashews are also not technically a raw product either, even though they abound in raw recipes. They are boiled or steamed during processing, as they contain a substance called urushiol, which is the same chemical found in poison ivy. It can cause skin irritation and allergic reactions.
I’ve always loved my peanut butter, and as I am not aiming to be 100% raw, I am comfortable with eating traditional organic peanut butter. If you prefer to stay fully raw, I don’t see why an alternative nut butter (cashew, almond) would not work in this recipe, though I am yet to try it.
I was seeking a satay-style sauce to go with my kelp noodles, as I thought that would make a very tasty dish. Note though, that I don’t like spicy food, so this sauce has no ‘heat’ in it as a true satay would. If you like it hot, you could slice some chili and stir that through, along with some garlic and spices.
This is very much an experimental dish, so if you have any suggestions, I would love to hear them!
RFD Original Recipe – Serves 4
- 4 portobello mushrooms
- 2 zucchinis
- 2 carrots
- 1 packet Kelp noodles
- 2 tablespoons extra virgin olive oil
- 2-3 tablespoons of liquid aminos or Tamari
- 1 tablespoon of apple cider vinegar
- ½ cup peanut butter
- ¼ cup of water
- 4 teaspoons of sesame seeds
- Dice the mushrooms and place them in a bowl. Pour over 2 tablespoons of the olive oil and 1 of tamari. Stir through and leave for at least half an hour to marinate.
- Place the kelp noodles in your serving bowls
- Dice the zucchinis and spread over the noodles.
- Julienne the carrots and scatter over each bowl
- Top with the mushrooms
- Blend the apple cider vinegar, peanut butter and water together (I just whisked them with a fork in the same bowl I marinated the mushrooms in)
- Add 1-2 tablespoons of tamari, according to taste (also depending on how much of the marinade remained in the bowl)
- Season with salt if desired
- Divide the sauce between the bowls and sprinkle the sesame seeds on top