Thai Vegetable Curry

l have been trying to follow a healthier lifestyle for the last 2 years, trying at all costs to avoid processed foods. l love creating and adapting raw food dishes.

4 cloves garlic, finely chopped

2 tablespoons finely chopped fresh ginger

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh basil

subheading: 2 tablespoons chopped fresh cilantro:

2 cups carrot juice (2 pounds carrots, juiced)

1 red bell pepper, seeded and thinly sliced

1 large eggplant, peeled, if desired & cut into 1 inch cubes

2 cups green beans, cut in 2 inch pieces

3 cups sliced shiitake mushrooms

1 (8 ounce) can bamboo shoots, drained

2 tablespoons Dr. Fuhrman's VegiZest or other no-salt seasoning blend, adjusted to taste

1 teaspoon curry powder

2 cups watercress leaves, divided

3 tablespoons unsalted natural chunky peanut butter

1 pound firm tofu, cut into ¼ inch thick slices

½ cup light coconut milk

½ cup chopped raw cashews

unchopped mint, basil or cilantro leaves, for garnish (optional)

Directions at drfuhrman.com

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