Real Food Rehab

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Pad Thai

Healthy, raw Pad Thai?! Yes, please & thank you! This is a favorite recipe at my house!

For the Marinade:
1 1⁄2 tablespoons coconut nectar, raw honey or maple syrup

3 tablespoons coconut aminos (nama shoyu, or wheat-free tamari)
1 clove garlic, minced
1⁄4 teaspoons Serrano chili, minced

1 tablespoon cold pressed extra virgin olive oil

1⁄4 teaspoon sea salt

For the Vegetable Base:
1 1⁄2 cups zucchini, julienned

1 cup cabbage, thinly sliced

1⁄2 cups carrots, julienned

1⁄2 cup red onion, julienned

1⁄2 cup red pepper, julienned

1⁄2 cup green apple, thinly sliced, julienned

1⁄2 cup fresh coconut meat, thinly sliced, julienned
1⁄4 cup fresh cilantro, chopped

For the Almond Chili Sauce:
1/3 to 1/2 cup almond or cashew butter

1 tablespoon fresh ginger, grated

2 tablespoons fresh lemon juice

2 tablespoons coconut nectar, raw honey or maple syrup
2 garlic cloves
1 tablespoon coconut aminos (nama shoyu, or wheat-free tamari)
1 Medjool date, pitted

1 Thai bird or Serrano chili, seeded

Water, as needed to thin

For the Garnish:
Chopped cashews
Chopped chives

In a blender, purée the maple syrup, coconut aminos, garlic, chili pepper, olive oil & salt until smooth, set aside. Add the vegetables, apple, coconut meat, chopped cilantro & the purée to a large bowl. Stir until purée evenly coats the vegetables.

Blend the ingredients for the Almond Chili Sauce until smooth & creamy. Serve the Pad Thai, drizzling the Almond Chili Sauce on top. Garnish with chopped cashews, chives & a dusting of sea salt & pepper, if desired.

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