All you need is whatever it takes to open your coconut and remove the meat (I usually just use a kitchen knife and a spoon), an every-day peeler, a large bowl for marinating, a grater, and I think that's it.
6-10 romaine leaves (you should definitely use organic, as the flavor is very much affected by conventionally grown greens)
*the meat from 1 young thai coconut
*one indian mango
*one red bell pepper
*one half an average sized jicama
*one average sized zuchinni
*a handful of mung bean sprouts
*an average sized carrot
*a small bunch of cilantro
*tamari or nama shoyu (or braggs if you prefer) to taste
*a small amount of olive oil (maybe 2 Tbs.
*a dash of dried dill, or a tsp of fresh dill.
*a shmear of almond butter for every romaine leaf you use
Peel the zuchinni, mango and carrot, disguard the peels. Continue peeling into strips into a bowl.* For the red pepper, cut off the top of the pepper, then the bottom. Make a single cut from top to bottom of pepper to "open" it. Remove seeds and white flesh. With a peeler, peel strips from top to bottom along the edges. In essence, you're creating "noodles" with all the vegetables with the peeler. Do the same thing with the coconut once you've scooped it out of it's shell.
*You can use the center of the carrot and zucchini in a "stir fry" later.
Add the oil, tamari, dill, chopped cilantro and whatever seasonings you like (I used the Spice House's Argyle Street Asian Blend) and stir the veggies around so that they're all evenly coated.
Grate the jicama into a seperate container.
Spread almond butter just onto the spine of the romaine leaf, add a small amount of the noodley filling, then top with shredded jicama and mung beans.
It's really pretty simple.
It just takes a while to peel everything.
Many hands make for easy work!
You might feel adventurous and think to add an avacado to this recipe, but believe me it DOESN'T need it, the coconut gives the same fatty yummy effect.
(and if you have left-overs, have a cold pasta salad for lunch the next day! that's what i did!)