As always, my recipes are a foundation for you and I urge you to make substitutions or changes that you feel work for you. For instance, I use young Thai coconut water and meat. If you don't have access to these from an Asian market or Whole Foods, than try using bottled coconut milk, or blend dried coconut and water. Experiment.
PS - You can use a SPIRALIZER or a veggie peeler to cut long spaghetti like noodles. I LOVE my spiralizer and use it frequently.
VIDEO to Unlock Taste of Summer
1/4 cup RAW cashews - (preferably soaked for 2 hours & rinsed)
1/2 cup coconut water (or filtered water)
1/2 cup young coconut meat (or 1/2 cup desiccated coconut)
2 Champagne mangoes (or 2 regular mangoes )
1/2 Tbsp honey or liquid sweetener
1/8 tsp sea salt
2 drops Medicine Flower Mango Extract (optional)
1 tsp nama shoyu (or tamari)
1 tsp ginger, grated
1/2 Tbsp lime juice
pinch cayenne (optional if you want to make it zippy)
2 medium zucchini spiralized or cut into noodles
1 Yellow squash, spiralized (or use 2 zucchini)
1 champagne mango, thinly sliced
1/4 red bell pepper chopped
1/2 cup broccoli sprouts or your favorite sprouts
shredded desiccated coconut
1 Tbsp black sesame seeds
Champagne Mango Cream Sauce
Add honey, sea salt, mango extract, nama shoyu, ginger, lime juice, cayenne and blend until creamy. Taste for sweetness or zippiness and adjust. Set aside.
Drizzle Champagne Mango Cream Sauce over center of food
Add garnish and serve.
I prepared the dish for my friend Ingrid, using sprouted legumes instead of broccoli, equally delicious. I think she liked it!