Use a vegetable peeler to make fettuccine style ribbons from the carrots. Transfer to large bowl.
Cut the spinach into thin slices and add to the bowl.
In a food processor or blender, blend the water and cashews together on a high speed until smooth and creamy.
Add the remaining sauce ingredients (except for the avocado) and blend until very smooth and creamy.
Pour the sauce mixture over the carrot and spinach and toss through until all of the carrot ribbons are well covered. Slice the avocado into bite-sized pieces and gently stir through.
The coconut oil will start to solidify if the vegetables get too cold (like in the fridge).
To prevent this from happening, pour dressing on only when you’re ready to serve. If refrigeration is necessary, switch to olive oil instead.
A word from The Raw Food Girl:
A few years ago, the thought of consuming a 100% raw meal was WEIRD. Where’s the real food? My first thought. And second thought – where’s the hot stuff? Now however, not only are most of my meals very raw but it’s become such a natural part of the way I eat. And I feel so much better for it too.
In the past, my dinners would have consisted of some sort of cooked vegetables, a carb such as mashed potatoes or rice, and some sort of animal protein like steak, chicken or quiche. Because that’s what I’d been told from day one was nourishing and healthy.
But let’s just have a closer look at just how healthy this way of eating really is.
Let’s start with animal flesh. MEAT. The food we apparently all need for protein. Many of us eat meat several times a day, at almost every meal. But how much protein do we actually need?
A good starting point would be to look at the protein content of breast milk. Since protein is needed for growth and muscle repair, one would think that breast milk must have a heap of it, since we all grow most rapidly in our few years of life. If there’s one thing the population can agree on, it’s that breast milk is the best food source for babies.
This recipe is low in calories, cholesterol and sodium.
This recipe is a good source of protein and iron.
This recipe is an excellent source of Vitamin A, Vitamin C and dietary fiber.