Ginger-Lime Zucchini & Beet Noodle Pad Thai. Say that five times without getting tongue tied!
We recently got a vegetable spiralizer and I’ve been trying to figure out what to do with it. Then, I stumbled upon this Rad Rainbow Pad Thai recipe from Oh She Glows. After making a few tweaks and additions, I came up with this Ginger-Lime Zucchini & Beet Noodle Pad Thai. This dish is technically not raw, because the veggies are cooked over low-medium heat for a few minutes. However, by only cooking for a short period of time, the nutrients are retained and the dish is remarkably flavorful and bright. Between the zucchini, which is a great source of dietary fiber, magnesium and folate, and beets, which lower blood pressure and reduce inflammation, your body will be nourished with a whole lot of plant-powered goodness!
GINGER-LIME ZUCCHINI & BEET NOODLE PAD THAI
Yields 2 generous servings
- 2 zucchinis, ends removed spiraled
- 1 small beet or 1/2 large beet, peeled and spiraled
- 2 large carrots, peeled and thinly sliced or spiraled
- 1 bell pepper, thinly sliced
- 1 cup edamame, shelled (if using frozen, thaw in fridge overnight)
- 2 scallions, outer layers removed and thinly sliced
- 1/2 red onion thinly sliced
- 1 Tbsp. raw hemp seeds
- 2 cloves garlic, peeled crushed and minced
- 1 thumb-sized piece ginger root, peeled and grated or minced
- 1 thumb-sized piece turmeric root, peeled and grated or minced
- 1/4-1/2 cup tahini or almond butter (depending on how thick you like your sauce)
- Juice from 1 lime
- Juice from 1 small orange or 1/2 large orange
- 2 Tbsp. tamari or soy sauce (low-sodium)
- 1 tsp. sweetener (coconut sugar or pure maple syrup), optional
- 1/2 Tbsp. toasted sesame oil
- 2 Tbsp. water
- 1/2 tsp. cayenne
- If you’re not using a food processor, combine minced garlic, ginger root and turmeric in a small glass bowl and whisk together with remaining ingredients.
- If you are using a food processor, add whole garlic, ginger root and turmeric, and pulse until ingredients are finely chopped. Add in remaining ingredients and blend until mixed.
- Using your handy-dandy spiralizer, prepare the zucchini, beets and carrots. In a large bowl, combine spiraled veggies, sliced bell pepper, edamame, and scallions.
- In a large nonstick pan over med-high heat, cook red onion until tender and caramelized.
- Reduce heat to low-med, and add in prepared veggies.
- Toss and stir to evenly distribute ingredients and cook until heated through and tender (~ 5 minutes). Avoid over-cooking. The goal is to retain as many nutrients as possible.
- Remove from heat and stir in prepared sauce.
- Garnish with raw hemp seeds, Sriracha, sliced avocado, fresh lime juice, and enjoy!
Gumsaba Outdoor Fitness Class schedule Thursday 5/14/15
5:30AM Sunrise Danville Womens only class – Coach Briana – MetCon Thursday
5:30AM Sunrise Danville Mens only class – Coach Joel – MetCon Thursday
6AM Sunup Lafayette Co-Ed class – Coach Jentry – MetCon Thursday
9AM Sunshine Walnut Creek Womens class – Coach Briana – MetCon Thursday
9:35AM Rose Court Co-ED – Coach Michelle– (private class) – MetCon Thursday
11:00AM Cytosport HIIT Training – Coach Briana (private class)
12:00PM Cytosport Power Yoga – Coach Jentry (private class)