i am inspired.

there is a restaurant here in the bay area and in l.a. called café gratitude.  the menu is vegan, largely raw & the dishes have names like “i am glorious” or “i am pure”.  i will admit that at first, ordering with a straight face was hard to do. but after a few visits i got over the ordering & into the food & into one item in particular – a pad thai-inspired salad, “i am terrific”, which i decided to re-create at home.  the mission of cafe gratitude is about being a person who chooses “loving your life & being grateful every day…having fun & enjoying being nourished”.  that is a sentiment that i can seriously get behind while smiling the whole time.

you are terrific (serves 4)
my version of café gratitude’s i am terrific
1 bunch lacinato kale, cored and julienned
6 oz. broccoli slaw (or shredded cabbage)
4 oz. shredded carrots
12 oz. sea kelp noodles*
½ C cilantro
½ C basil, torn
¼ C mint leaves, torn
½ C tamari almonds, coarsely chopped

in a large bowl combine kale, broccoli slaw (or cabbage, if using), carrots, kelp noodles, cilantro, basil & mint.  add desired amount of thai almond sauce (recipe below) & dress well.  top with almonds before serving.

*sea kelp noodles are available at my local market in the international aisle & at amazon.com

thai almond sauce (makes about 3 cups)
adapted from café gratitude
½ C lemon juice, freshly squeezed
2 cloves garlic
1 jalapeno, seeds removed
¼ C ginger juice*
1 C water
2 T tamari
1 T salt
1 T agave
½ bunch cilantro
½ bunch basil
1 ½ C almond butter

blend all ingredients well in a high speed blender.  store in a jar in the refrigerator.

note: sauce will become t-h-i-c-k in the refrigerator; simply thin with a bit of water.

*i found ginger juice at whole foods & health food stores