Back from New Orleans and I am so looking forward to doing some good, healthy, home-cookin! And of course sharing a lot of new recipes with you all. Getting into the kitchen today, I realized how therapeutic I find cooking. Creating something from clean ingredients that looks beautiful, tastes satisfying, and makes me feel great is so rewarding. It’s addicting!
This week is turning out to be crazy busy, so I knew I wanted something that used some ingredients I already had on hand (to be budget friendly) and didn’t require a ton of new ingredients (to be quick and easy.) I had just bought a jar of almond butter last week and I’ve been dying to find creative ways to use it. I’ve had mouth watering asian dishes in the past that have used peanuts in their sauces, and I’ve been wanting to try something similar, sans the loads of greasy oil. My almond butter was calling to me. I thought “well almonds could work too and damn, they taste a lot better than peanuts!” Personal opinion. Feel free to agree.
This salad is not only colorful, sexy, and full of healthy ingredients, but it there is so much flavor bursting out of it. Most of the ingredients are raw, so there’s not much cooking time. It’s a great dish to make a large amount of, which I did, and have it for lunch during the week…a little prep time, a lotta eatin time!
almond-butter sesame noodle salad
(adapted from Chef Amber Shea)
1/4 C almond butter
1/4 C gluten-free tamari
2 Tbsp rice vinegar
1 Tbsp honey
1 Tbsp sesame oil
1 clove garlic, minced
1 tsp ginger, minced
1 tsp crushed red pepper
1 12 oz package brown-rice spaghetti noodles
2 carrots, peeled with a vegetable peeler
1 zucchini, peeled with a vegetable peeler
1/2 red pepper, julienned
few leaves of basil, chopped into thin strands
Raw organic cashews
Organic hemp seeds
1. Boil a large pot of water and cook pasta according to directions on package
2. Whisk all ingredients for dressing in a bowl and set to the side
3. Combine carrots, zucchini, and red pepper in a large bowl
4. When pasta is done, drain, rinse under cold water, drain well again and add to bowl with vegetables
5. Add 1/2 amount of dressing to salad and mix to combine. Taste and add a bit more if needed
6. Mix in shredded basil leaves
7. If eating immediately, plate salad and garnish with hemp seeds, cashews, and scallions. If not eating immediately, let salad chill in the refrigerator until ready to eat. You can add the garnishes to the whole bowl and mix in if needed. Can be eaten warm or cold.