raw pad thai bowl with tofu.

IMG_2553

Generally, I don't dig raw food. I find it hard to digest and truly, I just prefer the texture of slightly mushy cooked veggies. I am a toddler, apparently. 

Great news, though: this isn't the case for everyone! If you can happily digest raw food and don't end up with a huge tummy ache, this bowl of dense, cruciferous veggies might be your new BFF: it's got the fill-you-up factor of Pad Thai, just no gluten-y noodles or overly-sweetened sauce to leave you feeling icky. (And I have to say, this raw bowl is really good -- even for a toddler like me.) 

Making your own versions of takeout at home can be a great money-saver AND health-promoter: you get to control the amount of salt, sugar and additives you toss in (in the case of salt, think great quality, different varieties/ colours when you can; when it comes to the other two, think "I don't need to add those" and skip 'em). 

The sauce coating your veggies and tofu here is 100% addiction-forming, so just watch yo'self (or, you know, put it on everything. Your call.) :) 

Save time by chopping and shredding veggies in advance, or blending sauce in a big batch, then throw together throughout the week for quick lunches and dinners. Or breakfast. Hmm... interesting...

amy be well signature

 

 

 

 

raw pad thai bowl with tofu.
Serves 1
All the savory-sweet flavour of Pad Thai without the post-carb discomfort.
Write a review
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1/2 cup red cabbage
  2. 1 medium-small carrot
  3. 1/2 medium-small zucchini
  4. 2 green onions
  5. 1 cup bean sprouts
  6. 3 oz cubed tofu
  7. 4 tbsp cilantro
  8. 1/4 jalapeno pepper
  9. 2 tsp almond butter
  10. 2 tsp tahini
  11. 1 tsp tamari
  12. 1 tsp maple syrup
  13. 1 tsp minced garlic
  14. 1 tsp fresh ginger
  15. 1/4 lime
  16. 1 tbsp unsalted peanuts
Instructions
  1. Thinly slice cabbage, carrots and zucchini into ¼” ribbons. Finely chop green onion, cilantro, and jalapeno, reserving 2 tbsp of each. Combine veggies in a large bowl.
  2. To the bowl, add bean sprouts and tofu. Set aside.
  3. In a food processor, combine almond butter, tahini, tamari, maple syrup, minced garlic, ginger, the juice of ¼ of the lime and 2 tsp water and blend until smooth. Add a little more water if needed to thin.
  4. Add sauce to bowl of veggies and gently toss to coat. Transfer to a serving plate.
  5. Coarsely chop peanuts and garnish dish with these, plus reserved green onion, cilantro and jalapeno to serve.
From The Ground Up Wellness http://fromthegroundupwellness.com/
 P.S. Isn't PlateJoy cool? Check them out: these recipes straight to your door. Whaaat....?!!? :) 

Tagged with: , , , , , , , , , , , ,
Posted in dinner, gluten-free recipes, health coaching info, homepage featured, lunch, recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

*

CommentLuv badge

Sweet Sidebar Graphic

As Seen On Banner 1

Soma Carafe 1freefilter

rewire food brain thumbnail

 

8-Week Program Starter Pack - DIGITAL