I am falling in love with eating raw vegan. I eat mindfully for the first three days of the month, but it’s starting to turn into something I crave more often. No longer does eating raw vegan feel like a challenge. When you take away the titles, it’s just eating whole foods in their natural form that leaves you feeling light, refreshed, and satisfied. This recipe was inspired by my trip to Tulum, where I had a raw pad Thai at Raw Foods. I put my spin on it and created this masterpiece. The noodles were made with zucchini, carrots, and daikon radish, topped with a raw creamy pad Thai sauce, marinated walnut crumbles, bean sprouts, purple shredded cabbage, sweet peppers, cucumber ribbons, chives, hemp seeds, and lime wedges.