I don’t like winter one little bit. I’ve tried the Wim Hoff method, I’ve tried to embrace cocoa and warm fires and snow angels. The only time I’ve ever really felt an attraction to winter is when I took mushrooms and couldn’t feel the cold and when engaged in snowboarding. Aside from that it would be really cool to just work from my computer and live in Ecuador. Hear that internet Gods!!! Make it happen. Please? Until then I embrace eating summer foods on dreary grey winter days which otherwise would be more akin to potato chowder and a glass of bourbon. Enter: Raw Zucchini Noodle Pad Thai
Subsequently I scarfed down half this salad before work and it moosted my bood x100. My lovely clients at primal paleo sent me a spiralizer to create some exciting new recipes for their blog. I’ve missed having one around, they are so useful and by george is it just me or does food taste better spiralized!?
Ingredients
- 3 zucchinis, spiralled or julienned
- 3 carrots, spiralled or grated
- 2 C red cabbage, finely sliced
- handful radishes, sliced
- 1 whole bell pepper, sliced
- 1 whole tomato, chopped
- 1/4 red onion, finely sliced
- handful cilantro, chopped
- handful green onions, sliced
- 1/2 C coconut milk
- juice from 1 lime
- 1 Tbs apple cider vinegar
- 2 Tbs olive oil
- 2 Tbs almond butter
- 1 garlic clove, minced
- 1 inch piece ginger, minced
- 2 tsp fish sauce
- 2 tsp coconut sugar
- 1 thai red chili
- 1/4 tsp sea salt
Instructions
- Toss together all the veggies except the cilantro and green onions.
- In a blender, food processor or by hand combine all the ingredients for the sauce until smooth and creamy.
- Pour sauce over the vegetables and toss to combine, top with cilantro and green onion and enjoy!
