Paleo Sweet Potato Pad Thai!

sweet potato pad thai recipe
This is a guest post from Brynn at My Sweet Potato Life. She has many wonderful recipes, so do check her out!

This vegan & paleo dish has all the quintessential flavors of pad thai: lime, coconut aminos, sesame oil, peanut butter, et cetera. Let’s be honest, sometimes all you want to do is faceplant into a BIG bowl of noodles, am I right? I used my handy-dandy spiralizer (which, by the way, was a birthday present that I actually asked for #foodie) to make awesome sweet potato noodles! Sweet potatoes are the BEST way to make an epic recipe even more epic! As you can tell by my blog name, I’m a bit obsessed with sweet potatoes.

Note: I used homemade peanut butter in this recipe because I tolerate peanuts, but you can use sunflower seed butter to make it “perfect paleo!”

Happy cooking!

Prep time: 10-15 minutes
Cook time: 10-15 minutes
Total time: 20-30 minutes
Serves 4

Ingredients

for the sauce

1/2 cup smooth natural sunbutter or peanut butter, salted
juice from 1/2 lime
1 tablespoon sesame oil
1 tablespoon coconut aminos
2 teaspoons maple syrup
1 teaspoon rice vinegar
1/2 teaspoon fresh ginger, grated
1/8 teaspoon red chili powder

for the pad thai

1 teaspoon sesame oil
2 tablespoons olive or coconut oil
1 1/2 pounds sweet potatoes, spiralized on smallest setting
1 red bell pepper
1 small yellow or sweet onion
sea salt to taste
fresh red cabbage, cilantro, green onions, lime wedges, and chopped peanuts/cashews/sunflower seeds, to serve
meat or sliced scrambled eggs, to top (optional)

Directions

1. Heat the sesame oil and olive/coconut oil in a large nonstick pan over medium heat.
2. Add sweet potato, onion, and red bell pepper. Cover and cook until soft (10 to 15 minutes), stirring every so often.
3. While the vegetables are cooking, prepare the sauce by mixing all ingredients together until smooth.
4. Add the sauce to the vegetables and season to taste with salt. Stir until combined.
5. Serve noodles over a bed of cabbage with desired toppings.

-Brynn Elson

My Sweet Potato Life
www.mysweetpotatolife.com

 

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By |2017-12-19T17:09:20+00:00August 7th, 2017|Recipes|2 Comments

Dairy free pesto recipe

This is a guest post from Wendy at www.PlantsAreMyMedicine.com.

Wendy is an herbalist and publisher who homesteads in Southern Georgia. She teaches herbs, plant medicine methods, and how to make herbal remedies for your family.

Let’s get to the recipe

There are moments in your life when clarity of just how Alive you are comes crashing into your kitchen. Ok, well, it does for me anyway. One thing I love about living in the south is that I can grow my favorite basils for so much longer than I could in the Pac NW. There just isn’t enough sun up there.

I’ve made a TON of pesto, in many forms, many ingredients, and this is my favorite. I am a Pesto Junkie. To save yourself from becoming a Pesto Junkie, just pass this recipe over. I wouldn’t want to be a bad influence. (Evil Grin)

In your food processor throw in:

1 and 1/4 cups of basil (pack in there, stems and all)

1/3 cup of raw nuts of your choice (for the one pictured, I used a combo of cashews and walnuts)

2 Tablespoons of Olive Oil

1 Tablespoons of water (sometimes I’ll use coconut water or orange juice)

1/2 teaspoon of good salt (not table salt… think Himalayan Pink Salt, chunky Sea Salt)

1 clove of garlic (or more if you like)

Zest of 1/2 a lime

Squeeze juice from half a lime right into the processor.

Turn it on and let it whirrrrrrl.

*Freeze in small batches to add to winter soups. (I’ve seen people use ice cube trays?) I just create dollops on a cookie sheet and then put them in a freezer bag after they have frozen.

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By |2017-08-10T23:25:27+00:00July 5th, 2017|Nourish, Recipes|1 Comment

Primal peach pepper pork chops

The following is a summer time guest post recipe from M. Leigh from The Healthcare Maquis.

Peaches are in season, and what better way to enjoy nature’s bounty than to work it into as many meals as you can, while you can.

The name of this recipe is Primal Peach Pepper Pork Chops. Do not let the title fool you. It is not about the pork chops. It is not about peppers, it is all about the spicy peach sauce.

What I love about this recipe is that it is a cook once and eat twice type of meal, which I love all year around, but especially when it is hot outside.

This recipe is flexible. I grilled everything. However, if you do not/can not grill this recipe is just as good on the stovetop or in the oven or broiler.

The ingredients are adaptable as well. If you like blow your head off spicy, add more ginger and hot pepper. If you have a sensitive palate, reduce the quantities to your liking.

Let’s get started.

Peach Pepper Sauce

Ingredients

● 1 pound of peaches, peeled, cored and diced
● ½ of Jalapeno pepper
● Juice of ½ Lemon
● 1 teaspoon of cinnamon
● 1 teaspoon of finely minced ginger
● ½ teaspoon of nutmeg
● Dash of salt
● Stevia or other sweeteners optional

Combine all of the ingredients in a saucepan on medium high until the contents begin to simmer. Add a few tablespoon of water if the mixture begins to get dry as it cooks.

Cook for about 15 minutes or until the peaches are soft. Take off heat and let cool for about ten minutes. After the ten minutes are up, taste for sweetness. If you would like, you can add a sprinkle of stevia/sweetener of choice to balance out the spicy, tart taste.

The mixture is ready to be blended. A immersion blender is the best for this, but if you have a conventional blender or a Ninja style blender that would be fine as well.

Warning, When using a conventional blender make sure:

● The mixture has cooled some
● You crack the lid
● You use a towel to cover the lid to let steam escape

The heat causes pressure to develop and it could explode. Safety first, last and always.

After you blend the sauce, taste again for sweetness, and you are done. The sauce can store in the fridge for a few days.

Although you do not need a recipe for cooking basic pork chops or peppers, here is what I did and some other alternatives.

Grilled Pork Chops with Peppers

Ingredients

● Bone-in Pork Chops, not thin sliced, not thick cut, but the standard grocery store cut
● Salt and Pepper to taste
● A combination of your favorite bell pepper, red, yellow, and orange work best on the grill

Prep the pork chop with simple salt and pepper. The sauce will be flavor enough by itself. The peppers are sliced into bite size pieces that would not fall through the grill grates.

Grill the pork chop on a 350 degrees flame over direct heat. Cook on each side for ten minutes. Take the chops off the grill, tent with parchment or cover with a tea towel to rest. Next, grill the pepper pieces, turning frequently to prevent burning (charring is good, but set on fire is bad). Remove pepper pieces, and serve.

If you can not grill, another option is to prepare on the stove top. You could pan sear the chops, and then saute the peppers. In the oven, you could bake/broil the chops and peppers at the same time.

Voila’, dinner is served. Pour a little sauce on top or serve on the side, and you have taken boring supermarket pork chops and leftover peaches and elevated to another level.

But wait there is more. I promised you cook once, eat twice. You can put the same meal on top of a bed of spinach the next day.

I hope you try this recipe, and it adds a little pizzazz to your weekday round-up.

I would also love if you stopped by and checked out my site, The Healthcare Maquis. I believe that freedom begins with health and wellness. I would love to join you on your journey to liberation.

 

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By |2017-08-10T23:23:00+00:00July 12th, 2017|Recipes|0 Comments

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