Hi, my name is Mary and I am new to Whole Food-30.
The first step is declare and I declare that fresh, whole foods are tasty and filling!
Over the years, what we have forgotten is that real food doesn’t need sugar or additives. In fact, we don’t know what food tastes like because it is masked by ingredients that are “suppose” to make it flavorful. For the next month, I’m following the strict guidelines; no sugar, no white stuff.
The second step is to start cooking. Oh my goodness, the Cold Thai Salad is worth the price of admission. Not only does it make a side salad, but add some shrimp, chicken or hard boiled eggs and you have a complete meal.
Not only did husband raise an eyebrow at that first fork of flavor, but the young lady scarfed it down and asked for seconds.
Sometimes, the biggest problem recipes present are ingredients that are difficult to find. The original recipe called for sunflower butter. I didn’t expect to find sugar in it. Who knew that even in the health food section of the market that the labels admit to sugar? Because of this, I was forced to make substitutions. I can’t imagine that the original recipe is any better.
Cold Thai salad
- 1 medium zucchini
- 1 small cucumber
- 2 small carrots peeled and shredded
- 1/4 cup chopped fresh cilantro
- 1/2 cup Sunshine sauce
- 1/4 cup chopped cashews
- 2 Tbls. tahini
- 1/4 cup coconut milk
- 1 clove garlic
- 1/4 tsp. red pepper flakes
- 1/2 tsp. rice wine vinegar
Spiralize (link leads to an earlier recipe which shows the tool) the zucchini and cucumber (there should be a two to one ratio of zucchini to cucumber).
Toss the veggies in the sauce and chill. Add the cashews just before serving. (The original recipe called for mung beans. I always forget one ingredient from the market. Next time.)
This makes a great side salad, but next time I’m adding grilled shrimp!
ps- this made three ample servings that went along with our main meal.