raw veggie stir fry

Ahhh Monday, why do you always arrive so quickly? I was greatly enjoying my day off lounging, reading, cooking and sleeping…let’s make a deal. Next week you just give us an extra Sunday k?

Good Monday morning my readers! Hope you all had great weekends. As you can probably tell I did and didn’t want it to end! While I worked Saturday, I still got to spend time lounging in the sun and then Sunday, while it brought rain, allowed for some lazing around inside without feeling guilty that I’m not “enjoying the summer weather”. There’s a part of me that misses the cooler weather- I love being all snug and cozy inside. I got loads of prep done for the week too- a new hummus recipe, some raw pizza snack bites (I am SO excited to share these with you!) as well as almond milk, almond butter, coconut butter and some cookies.

So now getting into today’s recipe. I’m happy to report that I am keeping with my goal of putting together 2 nicer dinners for myself every week. While nothing I’ve been making has been complicated, they’ve sure been satisfying! Take this veggie stir-fry for example- the most difficult part is cooking the rice, it’s that simple!

I’ve been wanting to try and make a raw veggie stir-fry for a while, ever since I discovered this method of preparing raw vegetables so they taste cooked. While in that post I used broccoli, it works great for lots of other vegetables and I knew that with the right marinade I could make them taste stir-fried.

Incorporating more raw vegetables in your diet is super beneficial! As I discussed in this post, since you don’t expose the vegetables to heat, all the nutrients remain intact as do the vegetable’s enzymes which allow you to gain more valuable nutrition from the food. In fact, you can even enhance the nutrition you gain from cooked food by incorporating some raw vegetables on your plate. Cool eh?

And since you want to eat raw veggies more, it’s important to be able to prepare them many different ways! In this recipe I used a simple, Asian-inspired marinade to help soften and flavour the vegetables. I used broccoli, carrots and red peppers, but I suspect you could use others like cauliflower, green beans and snow peas as well! You can make these with or without a dehydrator and can serve with brown rice like I did for a high-raw meal or feel free to pair with some raw cauliflower/jicama rice for a completely raw dish!

Raw Veggie Stir-Fry (Vegan, Gluten-free, Sugar-free, Raw)

Serves 2.

• 1 small head of broccoli, cut into small florets
• 1/2 cup chopped carrots
• 1/2 a red pepper, chopped
• 1 tbsp hemp oil (or sesame oil or oil of your choice)
• 1 tbsp coconut aminos/Bragg’s/nama shoyu
• 1 clove garlic, minced
• 1 tsp rice vinegar
• 1 tsp agave
• 1/8 tsp red chilli flakes
• sesame seeds
• additional coconut aminos/Bragg’s/nama shoyu to finish

Mix the hemp oil, coconut aminos, garlic, vinegar, agave and chilli flakes in a small bowl. Put the vegetables in a ziploc bag and pour in the marinade. Massage the veggies to ensure they are all coated. Leave to marinate in the fridge for a few hours or overnight for the best flavour. I’ve also left it for 2 nights and it was delicious!

The next day, you can either serve the vegetables cold straight from the fridge, or if you have a dehydrator, you can spread the vegetables onto a Teflex lined tray and dehydrate for 1-1 1/2 hours to warm them. You could also try this in an oven set to it’s lowest temperature. I’ve also heard of some raw-foodists sun-cooking their food but I have never tried this.

Serve with short-grain brown rice or raw rice of your choice and sprinkle with sesame seeds and a little more coconut aminos/Bragg’s/nama shoyu if desired.

I’m submitting this recipe to Wellness Weekends!

eating my stir-fry…it’s not the best pic but man was it difficult getting it! I can’t hold chop sticks to save my life in my left hand, so I was forced to juggle my camera in my left while maintaining a steady right hand. I felt I had to include this picture since I worked so hard to get it ;)

How was everyone else’s weekend?

Do any of you do lots of prep on the weekends to make weekday eating easier?

Hope this is the beginning to a wonderful week for all of you!

I’m sharing this recipe on Allergy Free Wednesday and Wellness Weekends!