Monday, July 9, 2012

Modified Pad Thai with Ginger Citrus Dressing

I hope you experimented with the Cilantro Walnut Pesto.  It is the season for PESTO!!!  I have more walnuts soaking to make another batch tonight. You can use pesto for dipping, spreading on sandwiches, as dressing for salads or as flavoring in soups.   
Today I was going to make a big bowl of Pad Thai with my Ginger Citrus Dressing but once i made the dressing i was craving another nutrient-dense bowl of sprouts and greens.  So i made a big bowl of sunflower sprouts, alfalfa sprouts, arugula and mixed salad greens.  Next, i made zucchini noodles (approximately 1/2 a large zucchini) and added carrots, tomatoes, red peppers and radishes.  Next, i poured my dressing on top and tossed!!  Delish!!  Another flavorful meal!! 
 I love to load on the dressing!!!!

The below recipe is for the pad thai in which you use approximately 3 cups of zucchini pasta.  Or you can choose to do what i did today and add it to a big sprout green salad!!  

Pad thai with ginger citrus dressing
½ cup oj (fresh squeezed from organic oranges)
1/2 cup coconut meat (exotic superfoods)
½ cup cilantro
½ cup scallions
2 tbsps lemon juice
3 leaves sage
1 large clove garlic
1/2 inch ginger
1 ½ tbsp. tahini
sea salt and pepper to taste
cayenne to taste

Pad Thai Salad:
3 cups zucchini pasta
½ cup shredded carrots
1/3 red pepper sliced thin
 Add dressing to salad and toss.  Place on bed of arugula and garnish with sunflower sprouts.

Sprout Green Salad
1 handful sunflower sprouts
1 handful alfalfa sprouts or sprouts of choice
1 handful arugula
1 handful mixed salad greens
1/2 zucchini made into zucchini pasta 
1/4 cup carrots, chopped
2 radishes, diced
1/2 red pepper, diced
5 grape tomatoes
Add dressing to salad and toss!!


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