Excited to treat you all with a simple and optionally hygienic, sweet, and savory noodles recipe that is also low fat and raw vegan!

This is a super simple and optionally hygienic no-fat raw vegan recipe that can really help you to get in more greens. Most people find it pretty easy to get a bunch of fruit into their diet, via smoothies, fruit soups, juices, etc but have a hard time getting in enough greens. Most well-versed long-term raw food experts recommend getting at least 1 – 2% of your total calories from greens, that doesn’t seem like a lot but when you consider that it ends up being 1-2+ lbs of greens you see that it is a large amount.

Something unique about this dish is that it includes greens as the noodles and has some in the sauce. To some, this may seem strange at first but they are mixed in such a way that they bring a depth of flavor to the sauce that makes one think there are more ingredients in it than there are. Another unique aspect of this recipe is that it uses sweet fruit paired with greens, which is a great digestive combo, as opposed to acid fruits and fat, which is more typical for a dinner meal for many. This is advantageous if one wishes to get in more calories without adding in more fat, or if one wishes to curb a sweet craving and salty craving all at once!

The star of this recipe is the mighty Persimmon, a seasonal fall treat that leaves one waiting in anticipation for its season. There are more than a few types of persimmons but for simplicities sake, we will divide them into astringent (the most common being the cone-shaped Hachiya) and non-astringent persimmons (the most common being the tomato-shaped Fuyu). The astringent varieties need to be ripened to the point that many would think it’s gone bad, fully soft and starting to turn translucent, otherwise, you will find trying to eat one leaves your mouth feeling as if you tried to eat insulation. If you pick up a ripe hachiya persimmon you need to be very careful as it almost feels like a water balloon that is about to burst! The non-astringent varieties, on the other hand, can be eaten hard or soft, for this recipe, we want very soft goopy persimmons, hachiya is my preferred choice but ripe fuyu’s will do as well!

I really hope you Love this recipe and find new ways to play in the kitchen with these unique tricks and tips!

Sweet and Savoury Noodles

Sweet and Savory Noodles!

 3 Really Ripe Persimmons (1.5 lb / 860 g )
 Bok choy (1 lb / 460 g)
 Napa cabbage (1.5 lb / 860 g)
Optional: ginger and 1 tbsp curry powder

Sweet and savoury noodle ingredients

1. Start by thinly slicing 3/4 – 5/6 of the napa cabbage, starting at the thin leafy end, into thin noodles.

2. Do the same to the bok choy and add the noodles of both into a large bowl.

3. Loosely chop the bottom reserved ends of the bok choy and napa cabbage, and put them aside.

4. Make sure your persimmons are very ripe and juicy, remove any seeds, and place into your blender – If you can not find persimmons substitute with fresh or frozen and thawed mango.

5. Add the reserved and rough chopped bok choy and napa cabbage bottoms to the blender along with any optional ingredients.

6. Blend all till super smooth, pour over the noodles, and stir to mix well!!

Enjoy!

I really hope you enjoy this sweet and savory noodles recipe a ton!

As Always

Wishing You Much

PeaceLovenSeasonalFruit ck