I love Thai food. I just wish it weren’t so full of inflammatory ingredients. But you know what that means! I don’t stress about it – I make my own anti-inflammatory, alkaline Thai-inspired dishes.
This one is so delicious. Whether you use kelp noodles or zoodles (zucchini noodles), you’ll love the dressing and veggies in this bowl.
Plus, it’s ready in less than 15 minutes, so it makes a great weeknight dinner. That way, you don’t have to order in acidic, heavy foods on even the busiest nights.
(Watch for my post on Thursday, when I will share why it’s so important for your long-term health and wellness that you eat anti-inflammatory foods like this.)
So give it a try and let me know what you think over on Facebook.
THAI KELP NOODLES
Dressing Ingredients [Serves 2]
4 tbsp. filtered water
1/4 cup tahini (sesame butter)
2 tsp. tamari (gluten-free)
½ tsp. toasted sesame oil
1 tbsp. lemon juice, fresh squeezed
1 pitted date
Small garlic clove
1-inch fresh ginger, diced
Kelp noodles (1 package) (optional: swap zucchini noodles)
1 red bell pepper, sliced
2 scallions, diced
Small bunch of sugar snap peas
1 tbsp. cilantro (tightly packed)
Prep kelp noodles by placing them in warm water for 10 minutes to rinse off the liquid they are packaged with, allowing them to separate and soften.
Blend all dressing ingredients in a small blender. Add the dressing to the kelp noodles, sliced red bell pepper, scallions, and cilantro in a mixing bowl.
Mix thoroughly with a fork and enjoy!
For more on which foods to avoid and which to eat more of (like the ingredients in this easy dinner), get your copy of The Ultimate Alkaline/Acid Food Guide now for easy, clear information about hundreds of foods
just came across a vegan non soy burger called Dr. Praeger’s burgers but it has Methyl Cellulose in the ingredients. Most other ingredients look great but not sure what to think of the methyl cellulose. Input please!!