Head's up, there might be affiliate links ahead!
The folks over at Melissa’s were kind enough to send over an organic veggie box for me to try out. Thanks Melissa’s! I was blown away by all the fresh organic produce I received and immediately thought it would make a great raw, vegan pad thai. I’ve had that idea rolling around in my brain since I saw this picture on Erin Weatherbie’s Instagram. Given how hot it’s been here lately, I’ve been on the salad train pretty much daily and this was a little something different, but just as light and yummy.
First off, about the box!
I got a mix of fruit and veggies. It was a ‘family sized” which is way too big for me and my hubbie, but produce never goes to waste in this house. The box retails for $40 which is a great price considering I tend to drop 3 times as much $$ for half the amount of produce at my local farmer’s market (what’s up with that??)
I was also pretty stoked NOT to see any okra in my box, which is the very reason I canceled my last veggie delivery box. Okra and I are not friends.
So I immediately went to town making what I thought would be a good alternative for a noodle based dish. I could have spiraled zucchini, but let’s face it, I”m lazy and that takes work.
This on the other hand, was super easy.
Salad base (in place of noodles)
- kale, washed and chopped as finely as you like
- carrots – grated
- 2 tablespoons tahini
- 4 tablespoons peanut butter
- 1 tablespoon coconut aminos
- 1 tablespoon tamari
- juice of half a lemon
- 1 tablespoon ginger
- 2 cloves fresh garlic
- salt and pepper to taste
In a large bowl toss together kale, carrots and peanuts. Combine wet ingredients in a food processor and then pour over kale mixture and mix well.
Garnish with more peanuts or cilantro if you have handy.
Caren is a certified yoga teacher, fitness instructor and author of The Fit Habit. Here she shares simple, low carb recipes, quick home workout ideas and practical ways to foster mind + body wellness.