Asian Cashew Curry

(Recipe adapted from the book RAW FOOD by Erica Palmcrantz and Irmela Lilja.)

The original recipe ask for soaked wild rice; which I substitute for cooked wild rice. Do I need to mention that the rest of the ingredients are meant to be raw? For this reason, make sure you use the freshest vegetables, fruits and nuts (organic if possible).

Erica & Irmela also add turmeric and tamari to the Cashew Curry Dressing. I like it better just with curry and one or two drops of lemon juice. I like to eat it as a main meal for lunch or diner.

Salad:
In a big salad bowl, toss the rice with the other ingredients. Serve with cashew curry dressing.

Dressing:
Blend the nuts into a flour-like consistency using a blender.
Add the pepper and the leek, and half of the water.
Blend until thoroughly mixed.
Add a little water at a time until the dressing reaches a creamy consistency.
Season with the curry and lemon juice.
If needed, add salt.

Note that curry powder may have some traces of gluten. Make sure the brand you are using is GF.