No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!
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
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:
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.