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June 29, 2011

RT's Champagne Mango Cream Sauce on "Pasta"

Delicious, light, refreshing, satisfying, seasonal. This dish was my wining recipe a the Glastonbury Whole Foods Cook-Off, hosted by celebrity chef Andrea Beaman in her Unlock the Taste of  Summer Tour.

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.

I also used Champagne mangoes, because I love the taste of them, but you can certainly use regular mangoes. Seriously, I can't imagine any of these combinations in different forms tasting badly. If you do try this, let us know and let us know changes you made and how they worked for you. Good luck and enjoy!

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 

"Raw" Champagne Mango Cream Sauce With Zucchini and Summer Squash Pasta
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 
Blend cashews, coconut meat and coconut water until creamy. (add more water as needed)

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.

Place a  mound of zucchini and summer squash noodles on plate.

Drizzle Champagne Mango Cream Sauce over center of food

Add garnish and serve.
Note: In photo, I garnished with additional marinated and dehydrated mushrooms. artichoke hearts, coconut batter portobello mushrooms (pictured below), etc.

For Medicine Flower mango extract: Mention "Rawfully Tempting" in Shipping Comments, and Medicine Flower will include a FREE Bonus Sample with any purchase. 

 I prepared the dish for my friend Ingrid, using sprouted legumes instead of broccoli, equally delicious. I think she liked it!


Ela said...

Wow, congratulations on your WIN! You are so modest and unassuming about it! I'd love to hear more about the contest, how it unfolded, what you won, etc. The recipe sounds just scrumptious.


Rawfully Tempting - Barbara said...

LOL..thank you Ela..Modest? Unassuming? Nah...I'm pretty excited and proud of it and look at it as an accomplishment for RAW in general...this event was so not about I feel really good about entering this and winning...very unexpected. I did post about the event..check my previous and all...Thanks so much for your kind words..You are the best!

Ela said...

Barbara, I guess I missed your last post (I've been on the road)--shall go check it out. I agree--that's a fantastic accomplishment for RAW in general: awesome that it wasn't a raw event and you won!


Colleen said...

Looks unbelievably delicious!!! And so creative!!!! Yum!

Russell James - Weekday RAW Mini Course



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