My fiancé is a huge fan of Pad Thai, but hasn't been able to find one that he likes since becoming vegetarian. Over the weekend, I made my favorite vegan Pad Thai recipe for him. I was intimidated to make it because we live in the heart of "Thai Town" with arguably the best Thai restaurants in LA within walking distance of our apartment. Needless to say, I was up against some stiff competition. However, I've been perfecting this recipe over the years, so I decided to give it a go! After just one taste he was hooked! He even mentioned, "that it was the best Pad Thai of all time!" With his blessing, I can't wait to share it with you!
After a busy weekend of looking at wedding venues, my fiancé came down with a cold. I decided to make a delicious, warm, soup for lunch, to help get him back on his feet. I love this recipe because it's full of healing ingredients such as ginger, turmeric, garlic, and coconut milk. The flavor is both sweet and spicy, with a refreshing kick of lime.
According to Ayurvedic medicine, ginger warms the body and boosts the immune system. Warming the body also helps to break down the accumulation of toxins in our organs and cleanse the lymphatic system.
Turmeric is incredible because it contains powerful compounds that control inflammation in the body. Studies have shown that the anti-inflammatory compounds in turmeric are even more powerful than those of aspirin or ibuprofen.
Consuming raw garlic will help to boost your immune system. Have you come down with a cold or flu? Try adding garlic to your soups or stews for the same added benefits. It's also great for fighting off sinusitis. Eating garlic regularly has been proven to help build up immunity against these nasty sicknesses.
When you're ill, it's important you replenish your body with lots of electrolytes to maintain blood volume and prevent dehydration. Coconut water often takes all the credit, but coconut milk also provides these important minerals and promotes hydration and immunity.
It has been hot in LA the past couple of days. Regardless of the heat, I've been craving comforting, fall foods. Last weekend, I had the most delicious zucchini soup and have been aspiring to recreate it. I gave it a shot today and think it turned out even better than the original. I love the simplicity of this recipe and the fact that it doesn't require every cooking utensil in the kitchen.
Looking for something a little more hearty? Try tossing in some freshly baked croutons or serve with a piece of toast!
Skip the spaghetti and meatballs for this new, healthy pasta alternative! I love this recipe because it takes less than 15-minutes to prepare and is the perfect date-night dish. This entree has a savory, mildly spicy flavor and can be eaten hot or cold. Bon Appétit!
Serving Size: 2
**Recipe adapted from Minimalist Baker's Sun-Dried Tomato Pesto Pasta Recipe
My boyfriend made this dish for me after I came home from a long day, and I've been hooked ever since. The thing I love most about this meal is you probably have all the ingredients in your pantry! These noodles are seasoned to perfection with sesame, garlic and ginger. The agave adds just the right about of sweetness. You can serve the dish hot or cold depending on your preference.
I love this recipe because it's quick, simple, and delicious. The ingredients can easily be substituted to fit your needs. For example, try substituting the olive oil for organic free-range butter, or switch out the pecans with pine nuts. Feel adventurous with different types of gnocchi. This dish has a comforting feel without the heaviness. It's perfect for a quick lunch or healthy dinner.
1 (9 oz.) package sweet potato gnocchi (I used the nuovo gluten free brand)
2 tbsp l olive oil
1 tsp dried sage
1/4 c. raw pecans
2 c. spinach
sea salt to taste
opt - sprinkle fresh parmesan cheese on top to serve
1. Prepare gnocchi according to package directions
2. Warm olive oil in a large nonstick skillet over medium heat. Add raw pecans and sage to pan; cook 3 minutes or until nuts are lightly toasted and sage is fragrant, stirring continuously. Add gnocchi and spinach to pan; cook 1 minute or until spinach wilts, stirring constantly. Add sea salt to taste. (Optional- Sprinkle fresh parmesan cheese on top before serving.)