This quick-and-easy dish uses only raw ingredients, so all of the nutrients are very bioavailable. Plus, the curry powder is rich in turmeric, which is loaded with anti-inflammatory compounds.
Ingredients:
3 Tbs. raw almond butter
3 Tbs. low-sodium tamari
3 Tsp. curry powder
3 medium summer squash
1/4 cup shaved unsweetened coconut
1/3 cup raisins
1/2 cup chopped cilantro
Directions:
1. Combine almond butter, tamari, and curry powder in a large bowl and whisk until well blended. Set aside.
2. Trim ends off the squash. Using a mandolin or sharp vegetable peeler, slice the squash lengthwise into long, thin strips.
3. Add the squash strips to the bowl and gently toss with the almond butter mixture until well coated. Add the coconut, raisins, and cilantro, and toss until evenly distributed. Serve immediately, or chill for up to 48 hours.
Serves 6