It was just the hubby and I last night for dinner, so I decided to whip up a quick RAW stir fry that was both filling and nutritionally satisfying. I forget how quickly you can fill up on RAW meals, and how much energy you get from all the nutrients and enzymes your body takes in. Sometimes in the winter I have a hard time fully enjoying a RAW meal because I miss the warmth of something cooked, but yesterday was so bright and sunny and beautiful, that this stir fry felt like the right meal for the night. This meal served two, with enough left over for a third, and could easily be increased for more.
1 small head broccoli
1 small carrot, peeled
1/2 C arugula
2 T raw pumpkin seeds
1/4 C tamari (or soy sauce, or Bragg's)
1 T rice wine vinegar
1 clove garlic, minced (or 1 t of garlic powder)
1 T honey
1 large parsnip, peeled & chopped
1 sun-dried tomato (if dried, soak for 1 hour)
Place parsnip and sun-dried tomato in food processor and chop until a rice consistency. Set aside. Chop broccoli into bite-sized pieces. With a spiralizer or grater, shred carrot into fine pieces. Chop arugula and toss with carrot and broccoli. In a separate bowl mix tamari, vinegar, garlic and honey until well combined, then toss with chopped veggies. To serve: place a heaping mound of parsnip rice on a plate and scoop veggies over it. Sprinkle with pumpkin seeds, a bit of tamari and ground pepper. Enjoy the pop of and crunch of the veggies, and the sweet tang of the parsnip rice. If you prefer softer veggies, let them sit in the marinade for an hour before serving.