Vegan Raw Pad Thai

Vegan Raw Pad Thai

Vegan Raw Pad Thai

By: Lisa Guy

This tasty raw vegan dish is packed with nutrients and living enzymes. Eating raw vegetables and sprouts that are rich in living enzymes can assist with digestion and help promote better health. Digestive enzymes assist in breaking down foods so their nutrients can be absorbed effectively through the gut and utilised by the body. Bean sprouts are a particularly great addition to vegan diets as they are a good source of protein and the sprouting process makes them easier to digest.


Servings

4

Prep time

Cook time

Recipe

GF, VG


Ingredients



  • Almond Dressing
  • ¼ cup almond butter
  • Juice ½ large lime
  • 1½ tbsp pure maple syrup or coconut nectar
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • ¼ cup water

    Main
  • 1 large carrot, spiralised
  • 1 large zucchini, spiralised
  • ¼ red cabbage, shredded
  • ½ red capsicum, thinly sliced
  • Handful snow peas, thinly sliced
  • Handful mint, roughly chopped
  • Handful bean sprouts
  • Seeds (hemp, sesame, sunflower or pepita)

Method


  • Place all the dressing ingredients in a small bowl and mix until well combined. Add more water for a thinner dressing.
  • In a large bowl add the carrot, zucchini, cabbage, capsicum, snow peas and mint.
  • Toss to combine, then drizzle with dressing and toss again.
  • Top with bean sprouts and seeds to serve.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

You May Also Like

Honey Lime Chicken

Honey Lime Chicken

Berry Chia Pudding

Berry Chia Pudding

Healthy Chicken Fried Rice

Healthy Chicken Fried Rice

Aussie Ramen

Aussie Ramen