Raw Vegan Raitha Recipe | Whole Food Plant Based

Vegan Raitha Recipe

Tender coconut pulp is creamy, dense and rich because of which it is often the crowd favourite.

Woah! WFPB Raw Vegan Tender Coconut Raitha? Yes! It sure is a mouthful, one that is absolutely yummy! It’s a delicious, dairy free yogurt based raitha. This creamy, melt-in-the mouth raitha is not only tasty but healthier as well. This is a raw recipe which requires no fermentation. So you can have a instant yogurt and instant raitha.

What’s wrong with Cow's milk or yogurt? Well, it is not suitable for humans as it is loaded with proteins which is required for a calf to grow in full size in short time. Dairy cows are impregnated with hormonal injections and are kept in unhygienic conditions which is resulting in dairy cow milk being filled with hormones, pus, blood which is creating havoc in our health! Even milk from cows that are raised on a farm and fed organic fodder/grass fed is linked to chronic lifestyle diseases.

Tender coconut pulp is creamy, dense and rich because of which it is often the crowd favourite. You can use it to make a myriad of healing dishes including this Raw Vegan Tender Coconut Raitha.

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Whole Food Plant Based Raw Vegan Raitha Recipe

Course Meals: Side Dish for Course 3: Grain Dishes at Breakfast, Lunch & Dinner
Cuisine: Indian Recipe
Prep Time: 10 minutes
Servings: 4 people

INGREDIENTS

1. 1 Tender Coconut
2. 1 Lemon
3. 1/2 Cucumber
4. 1/4 inch Fresh Ginger
5. 1 Green Chilli
6. 1 plant Coriander
7. 1/4 tsp Black Pepper Powder
8. 2 tbsp Water
9. 4 tsp Miso Paste

INSTRUCTIONS

1. Scoop out tender coconut pulp. Squeeze in lemon, add miso paste, pepper powder, and water, and blend into a smooth paste. This should give you a yogurt-like consistency.
2. Chop cucumber. Remove roots and chop coriander. Slit green chili along its length. Chop and crush ginger. Add these to the mix.
3. Serve with millet pulav or pongal, or as a dip with salads!

Nutrition Science Highlights for Whole Food Plant Based Raw Vegan Raitha

1. Why not dairy? Dairy products have been found to be associated with increased risk of chronic diseases, such as diabetes mellitus, hypertension, obesity, asthma, PCOS, and heart disease. We can still enjoy our milk, cream, and butter though - as long as they are made from whole plant foods!
2. Why miso paste? Why Miso Paste? Miso paste is fermented & salted soya bean paste. American Heart Association Maximum recommended maximum daily salt intake of 3.75 grams per person to minimise risk of high blood pressure, stomach cancer and chronic kidney disease. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later. Or, simply use 3.75 grams of salt or less per day per person and add 18 to 20 grams (dry weight) of soya beans in any dishes, spread through the day!

Recipe by Prathima Prashanth, Health Coach & Plant-based Cooking Expert, NutritionScience.in