I have been training in Muay Thai for over a year now and recently I have dreamed of going for a few weeks to a training camp in Thailand. I have friends that have done it, some serious, some there to train a little and then drink a lot but everyone has said good things. Anyways, the closest I could get was go to MT training here in Vancouver and make a Thai inspired bowl of veggies. Okay, it wasn’t completely Thai (I used Tahini and Tamari) but my heart was in it. I recently got an app on my phone for raw food recipes and this was a take on the Raw Macro Bowl.

I decided to try out Kelp Noodles. They are considered raw apparently and are made from Kelp. They actually taste like, well, nothing and are crunchy. I thought sauce would slide right off these suckers but they actually softened when sauced up and held onto the goodness.

The Veggies

For the mix of veggies, I first threw down a base of the kelp noodles, julienned (or tried to) carrots and zucchini, chopped up some pea shoots, a little seaweed because I love it not because I think it’s used in Thai food, green onions, red peppers and brown mushrooms.

The Sauce

-half clove of garlic, chopped

-1-2 tsp ginger, chopped

-2 tbsp Gluten Free Tamari

-1 tbsp nutritional yeast

-1 tbsp Tahini

-1-2 key limes

-honey or maple syrup to sweeten

-almond milk to thin out

(I’m not gonna lie, I just made up all of these measurements because I sort of made it up as I went a long.. throw it all in, taste as you go along, adjust)