1 small green papaya
1/2 cup roasted peanuts
2 cups bean sprouts
1 to 2 tomatoes, cut into thin wedges or long strips
3 spring onions, cut into long matchstick-like pieces
1/2 cup fresh basil, leaves left whole or chopped
handful of fresh coriander
1 red chilli, sliced, seeds removed (reduce or omit, to taste)
1 cup blanched green beans
1cup cubed fried tofu
4 Tbsp soy sauce
2 Tbsp. Paras Gold Refined Rice Bran Oil
3 Tbsp. lime juice
1/2 to 1 Tbsp. liquid honey, to taste
1/8 to 1/4 tsp. chili flakes or cayenne pepper, to taste
Stir all 'Dressing' ingredients together in a cup and chill.
Using the largest grater you have, grate the papaya, or you can use a potato peeler to create thin, ribbon-like strips. Place in a large bowl.
Add sliced tomato, spring onion, chili/cayenne, bean sprouts, green beans , tofu and most of the basil. Pour over the dressing, tossing well to combine.
Add nuts and toss again.
Serve immediately .
2 tbsp Paras Gold Refined Rice Bran Oil
1 tsp cumin seeds
1 tsp coriander seeds
2 kg beets, peeled and chopped
1 cup chopped onions
1 small red pepper, seeded and chopped
1 large potato, peeled and chopped
4 cups vegetable stock
salt, to taste
freshly ground black pepper to taste
1/2 cup low fat yoghurt, whisked until smooth
Heat Paras Gold Refined Rice Bran Oil in a heavy bottomed saucepan on medium high heat. Add the cumin, coriander, beets, onions, pepper, and potato into a large saucepan and cook until very fragrant, about 3 to 4 minutes. Add the stock, salt and pepper and bring it to a boil.Cover the pan, reduce the heat to low, and simmer until the vegetables are cooked through, for 15 to 20 minutes. Gently transfer the mixture to a blender or a food processor and blend to a purée in batches. Pour the soup into bowls and garnish with a swirl of yoghurt.