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Name: Raw Kung Pao Chicken serves 2
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: “Meat”; 3/ 4 Cup coconut meat; 1 1/ 2 Tablespoon olive oil; 1 Teaspoon Nama Shoyu (raw soy sauce); 1/ 2 Teaspoon paprika; 1/ 4 Teaspoon chipotle powder; Sauce; 3 Tablespoons Nama Shoyu (raw soy sauce); 1 Teaspoon minced ginger; 5 Tablespoons water; 1 Tablespoon toasted sesame oil; 1 Teaspoon lime juice; 1/ 4 Teaspoon five spice; 1 Tablespoon sun dried tomatoes; 1/ 2 Teaspoon maple syrup; 1 Teaspoon apple cider vinegar; 1/ 2 Teaspoon onion powder; Pinch of paprika; Chinese Salad; 1 Cup thinly sliced white cabbage; 1/ 2 Cup chopped cilantro; 1/ 4 red pepper cut into spears; 1/ 2 Cup scallions finely sliced; 1 Tablespoon dry cashews

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INGREDIENTS

“Meat”
3/ 4 Cup coconut meat
1 1/ 2 Tablespoon olive oil
1 Teaspoon Nama Shoyu (raw soy sauce)
1/ 2 Teaspoon paprika
1/ 4 Teaspoon chipotle powder
Sauce
3 Tablespoons Nama Shoyu (raw soy sauce)
1 Teaspoon minced ginger
5 Tablespoons water
1 Tablespoon toasted sesame oil
1 Teaspoon lime juice
1/ 4 Teaspoon five spice
1 Tablespoon sun dried tomatoes
1/ 2 Teaspoon maple syrup
1 Teaspoon apple cider vinegar
1/ 2 Teaspoon onion powder
Pinch of paprika
Chinese Salad
1 Cup thinly sliced white cabbage
1/ 2 Cup chopped cilantro
1/ 4 red pepper cut into spears
1/ 2 Cup scallions finely sliced
1 Tablespoon dry cashews

INSTRUCTIONS

Meat - Cut larger pieces of coconut meat into 1 by 1 (roughly) pieces/ squares and place on dehydrator sheet. Rub remaining ingredients on coconut and dehydrate for at least 3 hrs.

Sauce - Place all ingredients in blender and blend for 2 minutes, set aside.

To bowl add Chinese Salad ingredients. Top with some mock chicken pieces then pour sauce on top. For rice, use parsnip rice from Indian Feast recipe on next page.

NOTES

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Raw Kung Pao Chicken serves 2

“Meat”
3/ 4 Cup coconut meat
1 1/ 2 Tablespoon olive oil
1 Teaspoon Nama Shoyu (raw soy sauce)
1/ 2 Teaspoon paprika
1/ 4 Teaspoon chipotle powder
 Sauce
3 Tablespoons Nama Shoyu (raw soy sauce)
1 Teaspoon minced ginger
5 Tablespoons water
1 Tablespoon toasted sesame oil
1 Teaspoon lime juice
1/ 4 Teaspoon five spice
1 Tablespoon sun dried tomatoes
1/ 2 Teaspoon maple syrup
1 Teaspoon apple cider vinegar
1/ 2 Teaspoon onion powder
 Pinch of paprika
 Chinese Salad
1 Cup thinly sliced white cabbage
1/ 2 Cup chopped cilantro
1/ 4 red pepper cut into spears
1/ 2 Cup scallions finely sliced
1 Tablespoon dry cashews

Meat - Cut larger pieces of coconut meat into 1 by 1 (roughly) pieces/ squares and place on dehydrator sheet. Rub remaining ingredients on coconut and dehydrate for at least 3 hrs.

Sauce - Place all ingredients in blender and blend for 2 minutes, set aside.

To bowl add Chinese Salad ingredients. Top with some mock chicken pieces then pour sauce on top. For rice, use parsnip rice from Indian Feast recipe on next page.

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Nutrition

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Serving Size: 1 (200g)
Recipe Makes: 1

Calories: 525
Calories from Fat: 473 (90%)

Amt Per Serving		% DV

	Total Fat 52.5g	70 %
	Saturated Fat 22.4g	112 %
	Monounsaturated Fat 15.3g
	Polyunsanturated Fat 12.2g
Cholesterol 0mg		0 %
Sodium 876.1mg		30 %
Potassium 425.7mg		11 %
Total Carbohydrate 14.2g		4 %
	Dietary Fiber 6.7g	27 %
	Sugars, other 7.6g
Protein 4.3g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 525

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