"A Raw Recipe? Don't Shock Me!", said Keely.

Sometimes I feel like pontificating (No, that's not a bodily function! Like my parents used to tell me, "Go look it up in the dictionary... or maybe "Google" it.) But then the Boss tells me that I should do something about raw foods.

So, I was wandering around Gone Raw and came across a recipe for "Spicy Green Beans". I thought to myself, "Damn, I bet that sauce could be tweaked a little bit, and wind up as a great entree." Of course it also helped that I'd just finished watching a documentary about Julia Child.

I hope you enjoy this quick little recipe as much as I did!

Spicy Cashew Noodles

Makes 2 servings


1 bag kelp noodles
1 tablespoon agave syrup
1 tablespoon miso -- dark
2 tablespoons nama shoyu
1 tablespoon water
1 teaspoon chili paste (probably not raw)
1 clove minced garlic
2 tablespoons ginger, minced
1/2 cup cashews, soaked at least 2 hours
1 tablespoon sesame seeds, as garnish (optional)
Cilantro for garnish (Cilantro is always wonderful. I just didn't have any at the time for the picture.)

1) Soak kelp noodles as instructed

2) Blend remaining ingredients, and pour over noodles.

3) Allow it to sit several hours or overnight in refrigerator to allow flavors to infuse the kelp.

Don't be afraid to adjust the spices to your own taste. I love ginger!

Make sure to give me the credit if people like it, otherwise you're on your own with this one!