green curry

This week I declared that we would be eating a high raw diet because I always feel amazing after I take a week to just let my body relax and step away from wheat, gluten and any processed foods. Well things were going strong we had delicious mock raw tuna sandwiches on sprouted bread with raw spicy carrot soup for diner on Sunday.  Yesterday for lunch I had a big red apple and left over mock tuna over greens with tomato which was delicious and better than the mock tuna on sprouted bread. For a snack after work I enjoyed a tray of these yummy crispy things:

Yeah those are kale chips, not just any kale chips though, these are spicy cheezy kale chips and they are addictive.

Well after all that sounds like we were on the right track to eating high raw this week, eh? Then it came time for dinner and all I could think about is how much I wanted brown rice with curry.  I tried to convince myself that I could just do a big green salad with a raw curry dressing but I just couldn’t get past my craving for warm food. So I decided to go with it, but first I had to evaluate the veggie situation because if it wasn’t going to be raw I wanted it packed with veggies. This is what I found:

Add to that coconut milk and green curry paste:

and then of course my secret special ingredient, avocado, an ingredient I had never heard of in Thai curry (I have now been informed people have seen it on the menu places).  I know it sounds strange but as I was planning this curry I couldn’t stop thinking about the creamy basket of avocados sitting on counter and decided to take a chance and add it to my curry.

For dessert we had raw chocolate which my husband said and I quote “I will never be able to look the same way at chocolate again.”  This is really the most amazing chocolate that either of us has ever had; the flavor is outstanding.