Here is my version or a Raw pad Thai. The zucchini replaces the noodles and the coconut lime dressing giving it a lovely zest and Thai taste. Bell peppers are high in Vitamin C; they contain fibre, protein and iron.
I love the colours created in this dish, colour your life by adding a variety of colours to your nutrition.
2 zucchini (courgettes), spiralised 1 carrot, spiralised 2 cups (1 lb/450 g) beansprouts 1 yellow capsicum (bell pepper), sliced 4 spring onions (scallions), diced 3⁄4 cup (3 oz/85 g) cashews, chopped 1⁄2 cup fresh coriander (cilantro), chopped Juice of 1 lime 1 tablespoon olive oil 1⁄4 teaspoon Himalayan pink salt or Celtic sea salt 1/3 cup mint leaves, to garnish For the Coconut and Lime Dressing 1 garlic clove, crushed 1 tablespoon fresh turmeric, grated (shredded) 1⁄2 tablespoon fresh root ginger, grated (shredded) Juice of 4 limes 1 teaspoon manuka honey 2 tablespoons coconut kefir or coconut milk
To make the dressing, blend all the ingredients until smooth in the bowl of a food processor or blender. To make the pad Thai, tip all the ingredients into a large bowl, season to taste, then add the beansprouts, peppers, spring onion and cashew nuts. Stir the dressing through the vegetables. Garnish with fresh mint leaves
If you are looking for a structured health and fitness program that works on boosting your immune system, fitness, confidence and weight loss click on the link below to get started and receive your first consultation with me.