FOOD FIRST - May 2016 - Kansas City
The Standards: Almond Butter Pad Thai
By Bethany Klug
This delicious Pad Thai and last month’s Vietnamese Kelp Noodle Bowl are a lot alike. They are both quick and easy to prepare and topped with lots of fresh, crisp, raw veggies. I discovered both dishes are equally delicious with sautéed vegetables when I couldn’t eat raw vegetables after having a tooth pulled recently.
Traditionally, Pad Thai is served with rice noodles, and you could use them in this recipe too. Many people, including myself, find that they maintain a healthier weight, blood sugar, cholesterol numbers, and just feel better if they forgo the starchy foods like pasta, potatoes, rice and bread. Thus, kelp noodles are a staple in our house. Another option is to spiral-slice zucchini. A $30 device called a spiral slicer can convert a medium to large zucchini into beautiful long curly strings that look like noodles. The best part is, whether you choose kelp or zucchini noodles, you get a serving of vegetables, not starch, and they are ready to serve by the time the water for pasta has come to a boil. You may optionally sauté the spiral-sliced zucchini noodles in coconut or grape seed oil, but they’re perfect raw. Avoid cooking kelp noodles. They will melt.
Almond Butter Pad Thai
Makes 2 – 3 servings.
3/4 cup raw almond butter
1/2 cup fresh lime juice
1 T minced fresh ginger
1 T chick pea miso
1 t minced garlic
1/8 t cayenne pepper (optional)
Spiral sliced Zucchini “noodles” or one 12-ounce package kelp noodles, drained and rinsed.
Sprouts! Mung bean are traditional but I often use sunflower sprouts
Shredded Napa or other cabbage
Julienned salad turnips
Julienned red and yellow peppers
Cherry tomato halves
Spiral sliced watermelon radishes. The pink color of their centers brightens up the bowl!
Tofu, cubed, marinated in tamari
Your favorite animal flesh cut in to bite size pieces, cooked or raw
Green onions, thinly sliced
Cilantro leaves, coarsely chopped
Mint leaves, coarsely chopped
Basil leaves, coarsely chopped
Jalapeno pepper, thinly sliced
Blend the sauce ingredients in a food processor or blender until smooth.
Pour the sauce over your choice of noodles and allow them to marinate for about 10 minutes. Place the noodles into serving bowls and add the toppings of your choice.
HealthSpan, the holistic medicine practice of Dr. Bethany Klug, is offering some excellent classes this summer to help you reduce your toxic load and add some quick, easy and delicious dishes to you weekly repertoire. Learn more at www.HealthSpanKC.com
Bethany Klug, DO created HealthSpan out of a deep wish: for everyone to experience vibrant health. We go beyond the conventional pill-for an-ill approach to educate and inspire you so you can successfully make positive steps toward greater health and wellbeing. Learn more at www.healthspankc.com or 913-642-1900.
Image Licensed by Ingram Images