Hello again, Joyous readers!
It's been so great getting to know you over the past month. Who knew there were so many of us health nuts out there? If you read my Q&A with Joy from a few weeks back, you might remember that I promised I would share my Sweet Potato Veggie Pad Thai recipe (and I like to keep my promises!).
I'll be honest, I've been graced with my fair share of recipe fails. When I first made this recipe a while back, I was truly shocked that it worked out! Mainly because it usually takes me a couple of rounds of trial and error until I've perfected a recipe. One thing that's super important to me when thinking up recipes is that it's 100% whole foods-based (in true Joyous Detox style!).
When we put whole foods from nature into our body, it thanks us for it.
So while I might be deeply infatuated with Thai food, it doesn't always love me back – but I'm not surprised. Thai food has many healthy aspects becuase it emphasizes fresh colourful vegetables, a variety of herbs and creamy delicious coconut milk, but it loses its gluten-free brownie points due to its highly refined sugar content and tendencies to contain unfermented soy in abundance (which, as we know, is typically genetically modified). I learnt this first hand when I travelled Thailand and Vietnam for three weeks this past October. My love bug and I did a full day cooking class where we learnt how to make everything from pad thai, papaya salad, fresh rolls, green curry, khao soi, thai iced tea and mango sticky rice. The common ingredient amongst them all? Sugar!
Don't get me wrong – I definitely have a "when in Rome" mentality I carry with me through my travels and I made sure to taste all of the flavours the authentic cuisine had to offer. I also came well prepared with a Greens+ powder and digestive enzymes, fully knowing that my body might experience some unpleasant symptoms otherwise. But when I returned home, I knew I wanted to continue embracing those vibrant flavours, but with a healthy boost!
In comes my Sweet Potato Veggie Pad Thai!
While I might typically use rice noodles (which are gluten-free) to whip up a pad thai, I thought maybe I'd give spiralized sweet potato a whirl. That way, I can be sure that every bite is offering a good hit of vitamins, minerals and healthy benefits including the following:
... And that's just the sweet potato component of this dish!
I also added an array of colourful vegetables including red pepper, cauliflower and heirloom carrots which are packed with phytonutrients and a super yummy almond butter-based pad thai sauce, free of common allergens such as peanut and soy.
I left out a primary protein source, although you could totally top this with an over easy egg, 2 scrambled eggs, 3 tbsp of hemp seeds or a sliced organic chicken breast.
This recipe is paleo, vegan, vegetarian, gluten-free, dairy-free and refined-sugar free – and yes, it is still DELICIOUS!
Makes 2-3 servings.
*If you don't have a spiralizer you can use a veggie peeler.
I'm so excited to hear what you guys think of this one!
Be sure to let me know if you try it in the comments below and what unique spins you put on it.