Raw Pad Thai with Al­mond Gin­ger Sauce

with Al­mond Gin­ger Sauce

Clean Eating - - RECIPE INDEX -

SERVES 4. HANDS-ON TIME: 30 MIN­UTES. TO­TAL TIME: 30 MIN­UTES.

Packed with crunchy veg­gies, this raw, veg based ver­sion of pad Thai is hy­drat­ing on a hot sum­mer day. The blender al­mond sauce con­tains healthy fats and is the per­fect sweet salty palate pleaser. SAUCE

1∕3 cup raw un­salted chopped al­monds

¼ cup nat­u­ral al­mond but­ter

¼ cup ap­ple cider vine­gar

3 tbsp re­duced-sodium tamari

3 tbsp raw honey

1 1-inch piece fresh gin­ger, peeled

1 clove gar­lic, peeled and smashed

¾ tsp ground cayenne pep­per

PAD THAI

4 yel­low zuc­chini, grated or spi­ral­ized

2 car­rots, grated, spi­ral­ized or cut into thin strips

1 red bell pep­per, cut into thin strips

1 cup sun­flower or bean sprouts

2 green onions, thinly sliced

½ cup chopped raw un­salted al­monds

¼ cup chopped fresh cilantro

¼ cup chopped fresh basil

Pinch red pep­per flakes, op­tional

1. Pre­pare sauce in a food pro­ces­sor or blender, com­bine all sauce in­gre­di­ents and 1 1/2 tbsp wa­ter process on high un­til creamy and smooth.

2. In a large bowl, com­bine zuc­chini, car­rots, bell pep­per, sprouts and onions.

3. Four sauce over veg­eta­bles and toss gen­tly un­til evenly coated. Top serv­ings with al­monds, cilantro, basil and pep­per flakes if us­ing . Serve chilled or at room tem­per­a­ture.

NOTE: If fol­low­ing our Meal Plan, re­frig­er­ate 3 left­over serv­ings in sep­a­rate con­tain­ers and use when called for.

PER SERV­ING (1∕4 of recipe): Calo­ries: 347, Fat: 20 g, Sat. Fat: 2 g, Carbs: 35 g, Fiber: 8.5 g, Sug­ars: 23 g, Pro­tein: 13 g, Sodium: 565 mg, Choles­terol: 0 mg

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.