Pad Thai
Struggling with joint pain and inflammation? Try these anti-inflammatory nourishing recipes from Nutritionist, Christine Bailey (www.christinebailey.co.uk).
Creamy yet light and nourishing, the addition of nut butter provides plenty of bone supporting minerals including magnesium, zinc and calcium.
Serves 4
Preparation time: 15 minutes
Storage: Will keep in the fridge for up to 2 days
Ingredients:
- 2 carrots, spiralised or julienned
- 1 courgette, spiralised or julienned
- ½ red pepper, sliced thinly
- ½ yellow pepper, sliced thinly
- Large handful of soaked kelp noodles or cooked rice noodles
- 30g/1oz raw coconut flakes
- 3tbsp cashew nuts
- Handful of mung bean sprouts
- Handful of coriander and Thai basil leaves, chopped
Nut dressing:
- 3tbsp almond butter or tahini
- 1tbsp lemon juice
1tsp xylitol or maple syrup
2tbsp tamari soy sauce
2tbsp olive oil
1tsp ground cumin
Pinch of chilli powder or flakes
80ml 2½ fl oz /1/3 cup water
Method:
- To make the nut sauce, simply blend all the ingredients together adding enough water to create a thick dressing
- Place all the ingredients for the salad in a large bowl and stir through the nut sauce.