Friday, May 25, 2012
GET YOUR SALAD ON.............. WITH THAI VEGGIES
So we are talking about salad's this week! Check out my reasons why I think everyone should eat more salad's here (as well as Simon's #1 reason). This one is super yummy and uses a pad thai dressing! The star ingredient today is Tamarind! I discovered this fabulous ingredient last fall and oh does it ever make thai food better! I will post a pad thai recipe soon soon but for now try this one! It's another perfect weekend for a trip to the market...check out this link to find a market near you http://www.farmersmarketscanada.ca!
WHAT IN THE WORLD IS TAMARIND?
-a tree, originally from Sudan that produces a pod shaped fruit. (Also eaten in parts of Asia, Latin America and the Caribbean)
-we eat the pulp of the fruit, it can be purchased in a paste at many ethnic food stores.
-used in many traditional medicines for intestinal disorders and digestion.
-can be applied to the skin to reduce inflammation and swelling.
-rich in vitamin C
THAI VEGGIE SALAD
-1/4 cup sprouts (any kind)
-2 zucchinis peeled with a carrot peeler
-1 red pepper
-1/2 cup cashews
-1 cup chopped baby spinach
-1 cup thinly sliced green beans
Thai Sauce Ingredients:
(adapted from Making Love in the Kitchen)
1/4 cup tamari
1/4 cup almond butter (or peanut butter)
1/4 cup sucanat
2 tbsp hot sauce (Sriracha Chili Sauce is what I use)
2 tbsp rice wine vinegar
2 tbsp lemon juice
1 tbsp tamarind
1) Mix all the salad ingredients in a big bowl.
2) Put all the sauce ingredients in the blender or food processor and process.
3) Pour the sauce on the salad ingredients and mix. (Start with about half the sauce and taste...add more if needed). You can keep the left over sauce in the fridge for later use.
Go to the market this weekend and get your salad on!