PHAT Spice blog

Hello and welcome to the official PHAT Spice blog.

The PHAT (Pretty Hot & Tasty) Spice blend was a concept that Susan and I came up with together. The flavors included in the mixture are a blend of Indonesian and Pakistani origin. We originally passed this mixture out to our friends and family as a wedding gift. The feedback was tremendous. We would love to hear more and find out just how folks are using the mixture.

So, please post your comments, stories, and recipes around your use of the PHAT Spice blend.

Happy cooking, eating, and living!

Oh and if you would like a free sample please email us at

Thursday, July 11, 2013

PHAT Spice goes Green, and by green I mean Vegan!

My husband and I love a good challenge, and we got one!

Having our dear friend and realtor over was long overdue, and when I realized that he and his partner followed a raw-vegan diet, well let's just say I started a journey of green exploration.

First of all, let me say that we are both pretty carnivorous, so to imagine creating a meal that would be both delicious and filling seemed like a challenge. At the end of the day we were quite successful, even having our guests asking for recipes!! What more could I ask for?! So here we go:

Let me start by saying I found most of these amazing recipes on and tweaked them to include PHAT.

I started out with a chopped green salad, adding tomatoes, cucumbers, yada get it...

For the Dressing:
PHAT Lime Dressing
1 Tbsp PHAT
2 Limes Squeezed
1 Tbsp Tamari
1 Tbsp Rice Wine Vinegar

Stir and Serve

Second course:
PHAT Raw Red Pepper Soup
4 Red Bell Peppers(Roughly 3/4 pepper per person(say that 3 times fast! ha!))
1-1/2 Cup Cashews
2 Cups Water
2 Tbsp PHAT
1 Tbsp Garlic
Chopped Green Onions
In a blender mix all ingredients until smooth. I served it in a pureed state, but you can probably get it smoother.
You may add water or cashews to fix consistency.
I garnished with chopped green onions(you may also garnish with chopped red pepper and/or pumpkin seeds) 

Third Course:
Watermelon and Fennel Salad
Thank you sample chef at Central Market for this one!

1 package pre-cut watermelon
2 Fennel stalks
2 Large Lemon
1 Bunch Flat Leaf Parlsey

Cube Watermelon into 1 inch pieces
Cut the leaves from the fennel chop the base also into 1 inch cubes
Pull leaves from 1 bunch of Parsley

In a large bowl, mix watermelon, fennel, parsley, and squeezed lemon.

So refreshing!!

Fourth and Final Course:
Veggie Noodles with PHAT Spicy Almond Butter Sauce*

*You'll have to check out the August Food and Wine issue of 002 Magazine for the recipe!

We never made it to dessert because we were so full...but the next day, poolside, we offered up left overs from this incredibly eye opening meal and this next sweet recipe that I had to share. OMG Delicious!! The cardamom just sent it flying over the edge for all of us!

Sweetly Raw's Spiced Strawberry Parfait

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