Gado Gado Sauce:

1 1/2 cups of water
3 cups raw almond butter
Juice of 3 lemons (about 6 Tbsp.)
6 cloves of garlic
1/3 cup chopped sweet onion
3 Tbsp. fresh ginger, chopped
6 pitted dates
3 Tbsp. honey or maple syrup
In blender, add water first, followed by almond butter and rest of ingredients.
Blend well. Yields 5 cups.
6 zucchini, spiralized
2 daikon radish, spiralized
1 cup mung bean sprouts
1/2 cup cherry tomatoes, halved (optional)
1 red pepper, sliced into thin strips
1 cup bean sprouts
1/4 cup chopped cilantro (reserve half for garnish)
2 cups young coconut meat, made into noodles (optional)
Dehydrated spiced cashews (soaked then flavored with honey,
cayenne & sea salt, at 115 degrees for 12-14 hrs)
1 lime for garnish
Toss veggies with 1 1/2 cups Gado Gado Sauce and mix gently.
Top with remaining cilantro, bean sprouts, and spiced cashews.
Garnish with lime wedges.