Good day to you, lovely!

Spring is officially in the air! What are your doing to celebrate? I, personally, am taking the time to ‘go within’ and reflect on a lot of the lessons gifted over the last year(s), as well as what to do next!

That contemplative next step includes learning how to make #vegan and #paleo donuts, as well and making #raw #vegan cheesecake for family and friends. Yes, life is awesome right now.


For the time being, please enjoy this super delectable compilation of Indian recipes I created while in Thailand two years ago, working at a holistic cancer clinic.


All recipes are ketogenic, vegan, low-glycemic, and raw. If you have allergies, are trying to heal your body, and/or just like to try out healthy food, I guarantee you’ll adore this platter.

PS – The Creamy Coconut Curry Soup recipe was shared a while ago and can be found here. This platter incorporates the soup, but the recipe isn’t shared below.


Tandoori Nut Balls

Preparation Time: 15 Minutes + Dehydration

Serving Size: 4 Servings


  • 1 Cup Walnuts, soaked overnight, then rinsed
  • 1 Cup Almonds, soaked overnight, then rinsed
  • 1/3 cup Sun-dried Tomatoes, soaked for 2 hours
  • 1⁄2 tsp Sea salt
  • 1 Tbsp Curry Powder
  • 1⁄2 Cup Onion, finely diced
  • 1⁄2 Cup Red Bell Pepper, finely diced


  1. Combine all ingredients except the onion and bell pepper in a food processor and puree. Stir the onion and pepper into the puree.
  2.  Shape the mixture into 1-inch balls on solid dehydrator sheets and dehydrate at 115 degrees, turning the balls every 3 hours, until they are crisp on the outside. (About 12-15 hours)

Curry Cashews & Sunflower Seeds

Preparation Time: 15 Minutes + Dehydrating Time

Serving Size: 4-6


  • 2 Cups Sunflower Seeds
  • ½ Cup Cashews
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Nama Shoyu
  • 1 Tbsp Curry Powder
  • ½ tsp Cumin
  • ¼ tsp Coriander
  • 1 full Tbsp Xylitol or 5 Drops of Liquid Stevia
  • 1 Lime, squeezed
  • Salt (if needed)


  1. Mix all ingredients together in a medium-sized bowl, and spread on teflex-covered dehydrator sheets.
  2. Dehydrate for 14 – 16 hours or until dry and crispy.
  3. Store in an air-tight container in a cool place.

There are some other components I made to go along with this platter (Sprouted Mung Bean Dahl & Spinach Palak), but I think I’ll wait before revealing those recipes. 😉

Put It Together: 

  1. Plate Coconut Curry Soup into 3 different bowls; garnish with coconut noodles & sprouts.
  2. Serve with 4 Tandoori Nut Balls and a sprinkle of Curry Cashews & Sunflower Seeds.

What do you think? Please comment your thoughts below and share this recipe! xo