This dish came about through a serious abundance of soaked almonds in my fridge. Soaking any of your nuts unlocks key nutrients within them and allows for much better digestion. It also changes the consistency quite a lot so when you blend them, you tend to be left with a creamy sauce texture as opposed to a nut butter.
Know your nutrients
This dish is not only packed with delicious and nutritious almonds, but it is also loaded with fresh herbs. Herbs are an incredible nutrient dense food, and their addition guarantees to add a bunch of medicinal benefits to your meal. My favourite herb, Mint, is a natural digestive aid and incredibly soothing for nausea. The aroma actually activates your salivary glands, which in turn secretes digestive enzymes helping to prepare your gut for on coming food. It's also a natural stimulant - ever noticed how the smell is instantly uplifting? And coming into spring, you will be pleased to know that it inhibits the release of histamines that cause hay fever and allergies.
Pad Thai Sauce
- 3/4 cup soaked almonds
- 1/2 red chilli (or more if you like it hot)
- Juice of 3 lemons
- Juice of 1 lime
- 2 cloves of garlic
- 2cm diced fresh ginger
- 1 medjool date pitted
- 1 tsp Manuka Honey
- 4 Carrots
- 1/3 cup fresh chopped coriander
- 1/3 cup fresh chopped mint
- Fresh spinach - 1/2 cup per person
- Buckwheat noodles - 1/4 pack per person (optional)
- 500g of Grass Fed Rump Steak
- Julienne your carrots using a julienne peeler
- Add to a large bowl and mix through your herbs.
- Add Pad Thai sauce and mix through
- Cook your noodles and rinse under cold water.
- If not using noodles (paleo option) rinse your spinach and add to a large noodle bowl.
- Top noodles or Spanish with carrot mixture.
- Cook your beef to your liking, allow to rest.
- Slice and add to the top of your salad.
- Top with a little extra sauce and a slice of lime.
- Eat and enjoy!!