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Spicy Thai Coconut Wraps with Pickled Carrots by Esther F. Gorden (aka Esther Francis)
From Go FRESH May-June Recipe Supplement, page 31 Serves 2 – 3
1 cup chopped mushrooms (Cremini, Shiitake, white button, or a mix)
1 teaspoon lime juice
1 tablespoon tamari (nama shoyu or coconut aminos)
½ cup chopped jicama
Pinch (generous) sea salt
In a small bowl, combine mushrooms, lime juice and tamari. In another bowl, combine jicama and salt. Marinate both for ½ hour. Gently squeeze the jicama in a paper towel to remove moisture, then place on a non-stick dehydrator sheet.
Drain off excess marinade from mushrooms and place on same non-stick sheet. Dehydrate at 115 degrees F for ½ - 1 hour.
In a medium bowl combine:
1 teaspoon grated ginger root
1 tablespoon lime juice
Zest of 1 small lime
1 shallot, chopped
2-3 teaspoons tamari (nama shoyu or coconut aminos)
2 teaspoons raw agave nectar or coconut nectar
1/3 cup dry shredded unsweetened coconut flakes
¼ cup coarsely chopped cashews (I forgot to add these - but they were still delicious!)
½ cup coarsely chopped fresh cilantro
½ -1 green chili (jalapeño or Serrano), very finely minced
When the jicama and mushrooms have finished dehydrating, add to the above mix. Stir well to combine. Taste and adjust salt, sweet and heat. Let rest for ½ - 1 hour to develop maximum flavor. Fill Butter lettuce leaves with about 2-3 tablespoons of the filling and top with Pickled Carrots. Garnish with lime wedges.
For the pickled carrots:
1 large carrot, scrubbed and cut into matchsticks (julienne)
2 tablespoons rice vinegar or coconut vinegar
1 tablespoon raw agave or coconut nectar
1 teaspoon chopped fresh cilantro
Pinch (generous) crushed red pepper flakes, optional
Using a mandoline or sharp knife, cut carrot into fine strips. Transfer to a non-metallic bowl and add rest of ingredients. Stir. Let rest at room temperature for ½ - 1 hour.
Thai Basil Smart Cocktail
2 1/2 ounces coconut water (fresh or from the bottle/can)
1 1/2 ounces Fresh Basil-Lemongrass Syrup, recipe follows
1 ounce freshly squeezed lime juice (about 1 juicy lime)
Very thin slice lime or spear of a fresh lemongrass frond, for garnish
Kombucha or Sparkling water, optional
Fill a cocktail shaker or small pitcher with ice. Add the coconut water, basil-lemongrass syrup, and lime juice. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain into a chilled cocktail glass and top with kombucha or sparkling water if you prefer a fizzy drink. Garnish with lime on the rim or a lemongrass spear in the drink. Serve.
2 stalks fresh lemongrass, smashed
1 small handful fresh basil
2 cups water
1/2 cup coconut nectar or raw agave nectar
Place the lemongrass, basil and water in a covered glass container in the sun all day or for at least 4 hours until the water has become fully infused with flavor. Strain and stir in the sweetener of choice to create the syrup. If you are in a hurry and are not 100% raw, you can do this on the stove by bringing the lemongrass, basil and water to boil on the stove. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture, cool, then add the sweetener. Cover and refrigerate for up to a week.
Thai Basil Ice Cream
3 young Thai coconuts, meat & water extracted and separated
1 handful fresh basil (I used the basil from the infusion)
1/3 cup basil-lemongrass syrup (add more sweetener if you desire a sweeter ice cream)
1 lime, juiced and zested
small pinch Himalayan sea salt, optional
Add all the meat and 1/3 cup of the coconut water with the basil, basil-lemongrass syrup, lime juice, zest and sea salt to a blender. Process ingredients until smooth and creamy, adding additional coconut water only as needed to blend. Pour the liquid mixture into an ice cream freezer, processing as per manufacturers instructions.
If you don't have an ice cream maker, pour the ice cream base into ice cube trays and freeze. Place the frozen cubes into a food processor and blend until smooth or push the cubes through a homogenizing juicer that has been fitted with a blank plate.
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Wow, Ester, love the sound of that recipe! In fact any of the components by itself looks amazing.
Penni, thanks for rallying to the occasion and making this awesome thai feast!
I hate to be a Buzzkill but I have read some stuff about suntea being really bad in terms of bacteria and so forth. I personally love doing a "cold infusion" of herbs in water and just put it in the fridge overnight. That might get the same affect that you are going for.