Kelp and Zucchini Pad Thai
A Quick And Easy Way To Make Kelp And Zucchini Pad Thai.
Some times you really just miss those old standby meals. I used to be a huge fan of pad Thai take out. Little did I know that what I was eating was a far cry from healthy. This will be incredibly healthy kelp and zucchini pad thai.
The “take out” version of pad Thai is nearly always packed with inflammatory oils, MSG, and almost all the nutrients had been cooked out of the food… leaving me feeling like I needed a nap instead of like I had just eaten.
This recipe is a superstar variation that satisfies my Pad Thai Cravings and takes even less time than my old carry out. It features kelp noodles which are a dense source of fiber and minerals as well as Spiralized Zucchini Noodles which are packed with phytonutrients.
All of ingredients have anti-cancer properties. Feel free to be adventurous with the toppings, the more veggies and colors the more healing power this meal will pack!
Cool and Quick Kelp and Zucchini Pad Thai:
1/2 package kelp noodles
2 Medium Zucchinis (Spiralized)
3 TBS Hemp Seeds
1-2 scallions, thinly sliced to garnish
Note: you will not need to chop or grate if you are using the blender method listed below
1 tablespoon pure maple syrup
3 rounded tablespoons raw almond butter
2 tablespoons raw apple cider vinegar
1 Tablespoons water
1-2 tablespoons raw tahini (aka: sesame seed butter)
1 Lime Juiced by hand
1 clove garlic, grated, minced or pressed or ½-1 teaspoon garlic powder
½ Tablespoon fresh ginger grated or 1 teaspoon ginger powder
Optional: salt & pepper, cayenne or red pepper flakes to taste
Choose your toppings to fit your tastes (or what you have around) :
1 red/orange bell pepper sliced thinly
Chopped Macadamia nuts
1 large Carrot grated
Lime wedges, to serve
Place kelp noodles in a bowl of purified water and let soak while you prepare other ingredients
If you have a blender:
Add all ingredients and blend until smooth.
If you don’t have a blender:
Start by mixing the dressing in a small bowl, set aside letting the flavors develop.
Spiralize the zucchini to create “noodles”. Prepare any chosen toppings.
Rinse your kelp noodles under cool purified water and strain. Add kelp and zucchini noodles to a large bowl, add dressing and hemp seeds and mix gently until well coated.
Serve garnished with scallions and other desired toppings.
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