After a few hectic weeks my juice feast has come to an end. I'm slowly getting back into the kitchen and back to creating some new culinary treats. My list of ideas is growing more rapidly than I can develop new recipes! The recipe that I am going to share today I made right before my juice feast began. Before going raw Indian cuisine was one of my favorites to cook. It always wreaked havoc on my digestion though so sadly I rarely eat it anymore. I was desiring a creamy tomato curry that evening and had been thinking Coconut Creme would be the perfect ingredient in a raw curry. 
Vegetable Masala and Goji "Rice" 1/4 leek, sliced thin 1 bunch spinach, roughly chopped 6 oz. mushroom, destemmed and sliced 1/2 pint grape tomatoes, sliced in halves 1 red pepper, sliced 1 lb. carrots, peeled and shredded 1 head of broccoli, chopped into small pieces 1 lime, juiced 2 cloves garlic, minced 1 tsp cinnamon 1 tsp. cumin 1 tsp. onion powder 1 tsp. mineral rich salt 2 tbs. olive oil. Combine all of the above ingredients and massage until the spinach is slightly wilted. Spread on a dehydrator tray and warm on 115 degrees while you prepare the rest of the meal. "Rice": 1 jicama, peeled and chopped 1 white yam, peeled and chopped 1/4 cup Really Raw Almonds 2 tbs. olive oil 1/2 tsp. cinnamon 1/2 tsp salt 1/4 cup Goji Berries Add above ingredients except for Goji Berries to food processor. Pulse until everything is chopped to a fine rice-like consistency. Mix gojis in by hand. Curry Sauce: 1/2 cup Heirloom Sun-dried Tomatoes, soaked in 2 1/2 cups of water 1 clove garlic 2 tsp. cumin 3 tsp. paprika 1 tsp. chili powder sprinkle of cayenne powder 1 tsp. onion powder 1 tsp. salt 1 container Coconut Creme Original, melted 1/2 pint grape tomatoes 1/2 tbs. apple cider vinegar 2 cups tomato soak water Add all ingredients except Coconut Creme to a high speed blender. Start to blend, with the blender running on high pour in melted Coconut Creme. Assembly: 1 bunch cilantro, minced Remove vegetables from dehydrator and place in a bowl. Stir in curry sauce and cilantro until well combined. Serve curry with goji "rice".