Sambar Masala Tomato Sauce with Ginger-Cinnamon Rice & Sweet & Salty Nut Chutney

By Chef: Brandi Rollins
Posted: September 1, 2016


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This is probably the most flavorful raw food meal I have ever eaten! When I created this recipe, I had been primarily snack-
ing for a few weeks and I missed the taste of a real meal. Well, this recipe did the job. The Sambar Masala tomato sauce balances out the earthy flavor of the rice, and the nut chutney is sweet, savory, crunchy, and the perfect complement to the
tomato sauce and rice.


  • 1/2 large spaghetti squash
  • 1 tbsp rice vinegar
  • 1/2 tsp sea salt
  • 2 heavy pinches cinnamon powder
  • 2 heavy pinches ginger powder
  • 2 heavy pinches curry powder
  • 2 heavy pinches sambar powder
  • 1/4 cup hemp seeds
  • 1 tsp olive oil
  • 2 large tomatoes, frozen or raw
  • 6-8 sun-dried tomatoes
  • 1/4 tsp sambar powder
  • 1 heavy pinch curry powder
  • 1-2 tsp balsamic vinegar
  • 1 medium garlic clove
  • 10 brazil nuts, raw
  • 3 heaping tbsp sliced almonds
  • 2 pinches sea salt
  • 2 pinches cinnamon powder
  • 2 pinches ginger powder
  • 2 tbsp agave, maple syrup or honey
  • 1 avocado (optional)


1. Soak the brazil nuts in water for 6+ hours or overnight. If you are using a regular blender, soak the sun-dried toma-toes in water for 4+ hours.
2. Cut the spaghetti squash in half along the long side with a sharp knife. You will only need 1/2 of the squash. The other half will stay fresh in the refrigerator for one week.
3. Take the squash and remove the “insides” (i.e. seeds). Us- ing a fork, scrape the meat of the squash to remove the “spaghetti”. Remove as much as you can. Because the squash is raw, the spaghetti will look more like rice.
4. Dice the rice to cut any long pieces and remove any large pieces. Pour the spaghetti into a medium size bowl. Add the rice vinegar and salt to the squash, and mix.
5. Spread the squash onto a plate and place it into the dehy- drator or warm oven (set to the lowest temperature with the door open 10 or so inches) for 10-20 minutes.
6. While the rice is being tenderized, prepare the sauce and nut chutney.
7. After the 20 minutes have elapsed, add the remaining in- gredients to the rice and mix well. Set aside.
8. Blend all ingredients until the sauce is smooth and room temperature. Set aside.
9. Slice and chop the brazil nuts in small pieces, and place into a bowl. Add the almonds, sea salt, cinnamon, and ginger and mix well. Lastly, add the agave and mix. Set aside.
When you are ready to serve, slice the avocado and serve aside the rice, tomato sauce, and nut chutney. I highly recommend this recipe with a side of Lemon Green Yum Kale Salad! Enjoy!