Book Blast & #Giveaway for 30 Noodles by Raw Munchies (Ruet Barak)

Welcome to my stop on the Book Blast, presented by Goddess Fish Promotions, for 30 Noodles by Raw Munchies (Reut Barak).  Please leave a comment or question for Ruet to let her know you stopped by.  You may enter her tour wide giveaway, where one randomly chosen commenter will be awarded a $20 Amazon/BN GC.  You may follow all of the stops on the tour by clicking on the banner above.  The more stops you visit, the better your chances of winning.  Good Luck!

30 Noodles – Raw Munchies: 30 Easy Raw Vegan Noodle Recipes with Delicious Popular Spaghetti and Pasta Dishes

By Ruet Barak

Publisher: New Belle Enterprises

Release Date: May 18, 2018

Genre: Nonfiction Cookbook

Length: 120 Pages

ISBN:  978-1979779784
ASIN: B079Q8NQ3L

Buy Links:  Kindle   Print 

About the book:

Join the fun!

This book is all about the warm crunch: pesto,

fettuccine, pad thai, and even coconut chicken, all in their raw vegan version. It’s a great way to have a quick, impressive healthy meal.

30 recipes for 30 days of a spiralizing adventure. It’s a whole new way of cooking!

“It’s always great to share food with the people we love, and Raw Munchies book series is all about making something special to have together. It could be an exotic smoothie, a healthy spaghetti, or a portobello mushroom steak. It’s been my greatest challenge and joy to create this book series and open up to this new art: to bring popular and gourmet recipes from around the world to the raw vegan table.” Reut Barak.

EXCERPT

SPICY CHICKEN CURRY

An impressive dish, with the exotic taste of traditional chicken curry

MEAT

the meat of 2 Thai coconuts

2 tablespoons cold-pressed olive oil

4 tablespoons coconut aminos

2 teaspoons Chicken Curry Masala (herbal

poultry seasoning)

SAUCE

2 tablespoons freshly grated ginger root

the juice of 2 lemons

the peel of one orange

2 tablespoons cold-pressed olive oil

4 tablespoons coconut aminos

1 teaspoon Chicken Curry Masala

pinch salt

pinch garlic powder (optional)

VEGETABLES

4 tablespoons fresh coriander

1 red or orange bell pepper

To Prepare the Meat

Cut the coconut meat into 1½ inch (4 centimeter) pieces and marinade with olive oil, coconut aminos, and Chicken Curry Masala for half an hour. For spicier taste, you can add more Chicken Curry Masala.

To Prepare the Sauce

In a food processor or high-speed blender, blend all Sauce ingredients.

To Prepare the Vegetables

Chop fresh coriander, and slice the bell pepper. Then mix with meat, and sauce.

Marinade for at least 3 hours. You can also marinade overnight for a strong taste.

Carefully heat to 108 degrees Fahrenheit (42 degrees Celsius), using a thermometer to check and ensure the temperature doesn’t go higher.

Preparation time: 20 minutes

Waiting time: 3 hours

Serves Two

Youtube Video for this recipe: https://youtu.be/9KGsGjDcOa8

AUTHOR Bio and Links:

RawMunchies.org is a raw vegan website dedicated to making healthy, gluten free recipes, that are delicious, easy and great for detox.

Reut Barak has been an online influencer in the Raw Vegan world since her transformation in 2015, “I started cooking when I was 7, on my own making Challah bread. I was brave. The result was what could only be described as beginners luck.
I have since had every possible failure in the book (and some of my own).

But I always succeeded in the end, and over the 25 years in the kitchen I mastered cooking. I could make anything I wanted to make. Until I went raw.

A chance night of late Googling on May 25, 2015 exposed me to this new great challenge and I learn new things every single day. Join me! Love, Reut”

Amazon Author Page: https://www.amazon.com/Reut-Barak/e/B06XWY27SS

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