Thai Vegetables with Almond Dressing
Protein plays such an important part in having a balanced diet. Protein is a fundamental building block of body tissue and is used as a source of energy and fuel. When it comes to proper protein consumption, one of the hardest things to balance is the source. While there’s nothing wrong with eating lean meats, it’s important to understand that we can get protein from other sources as well. Additionally, so much of what is advertised as a good source of protein has high saturated fat content, high levels of sodium or comes from animals that have been fed antibiotics or growth hormone.
This recipe is a great source of protein that doesn’t rely on animal meat. The protein comes from the almonds. The whole wheat pasta and vegetables used provide a healthy source of good carbs. It’s a great meal to eat at dinner time and will definitely leave you feeling satisfied. Apart from the health benefits this meal is very tasty with a creamy texture that’s accompanied by a mild spicy kick that the sweetness of the red bell pepper really compliments nicely. We hope you enjoy it!
Important Note – Phytotherapi’s weight loss or diabetes protocols use a specific Nutritional Guide. If you’re currently undergoing those protocols, wait until after you’re done with the program before eating this meal.
Prep Time: 10 minutes Cook Time: 20 minutes Servings: 6
12 oz. whole wheat spaghetti or angel hair pasta
1 Tbs. virgin coconut oil
3 cloves of garlic, minced
1 Tbs. minced fresh ginger
2 carrots, sliced in thin strips (about 2 inches long and a quarter inch wide)
1 red bell pepper, seeded and thinly sliced
1 cup, chopped fresh spinach
1/2 cup, chopped green onions
1/2 cup, chopped cilantro leaves
1/2 cup, sliced almonds
3 Tbs. water
1/2 cup, almond butter
1 1/2 Tbs. rice vinegar
1 Tbs. fresh lime juice
2 Tbs. honey
2 tsp. low sodium tamari
1 tsp. red curry paste
1/2 tsp. toasted sesame oil
Prepare pasta according to package directions.
Meanwhile, blend all ingredients for dressing together and set aside.
In large skillet or wok, heat coconut oil over medium high heat. Add carrots, garlic, ginger, and bell pepper and stir until lightly brown (about 2 minutes).
Add spinach and green onions. Cook for 1 minute and remove from heat.
When noodles are done, drain and transfer to a large bowl.
Add vegetables and dressing. Toss to combine, then add cilantro and sliced almonds. Toss again and serve.