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In my quest for how to destroy excess zucchinis, I found a great recipe. My friend, Dr. Johnny Bowden posted the best squash spaghetti  recipe ever! If you like Thai food, try my adaptation of it. I added peppers and peanuts, substituted Tamari with Bragg’s and put peanut butter instead of almond one. The  peppers make this dish spicy, which I like.

 

zuchinni noodles
Serves 6

Ingredients:

3 Tbs. raw peanut butter

3 Tbs. Bragg’s Aminos

3 tsp. curry powder

2 fresh chili peppers, diced

3 medium organic summer squash

1/4 cup unsweetened shaved coconut

1/3 cup raisins

1/2 cup chopped fresh cilantro

1/3 cup dry roasted peanuts

  1. Combine almond butter, tamari, and curry powder in large bowl, and whisk until well mixed. Set aside.
  2. Trim ends off squash. Using mandolin or sharp vegetable peeler, slice squash lengthwise into long, thin strips.
  3. Add squash strips to bowl, and gently toss with peanut butter mixture until well coated. Add coconut, raisins, peanuts, peppers and cilantro, and toss until evenly distributed. Serve immediately, or chill for up to 48 hours.
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