Peanut Thai Salad

So why is a Monday the day where we always wake up with the best of intentions for our health? I know I always previously started diets on a Monday and the weekend before I would eat the most horrible calorie loaded food. Then somehow think if I could just starve myself and nibble on lettuce it would balance out.

Well it didn’t and it’s incredibly bad for your health.

Taking responsibility for your health is like an investment . Little by little you make better choices and those choices lead to more choices. With those healthy choices you start to feel the benefits immediately. There is no better way to heal a body than with plants. A whole food plant based diet is the only diet that has research behind with longitude studies. The best thing is that as soon as you make the switch you immediately get the health benefits.

I believe that we can all make healthier choices and even those living with genetic diseases would still reap some health benefits. Some symptoms will improve as you provide the right fuel for your body to heal. Lifestyle diseases can often be prevented and reversed with a whole food plant based lifestyle. I know this to be true as I have experienced health benefits and now changed the course of what my genetics have given me.

So what am I eating at this week?

Now it’s lighter longer at the end of the day and we can feel summer days calling, it’s time to make the most of the spring veg. Salads are back, (well they never left my kitchen)

This has peanuts in it but of course if you don’t like peanuts or have a peanut allergy switch it out for cashew butter. If you can’t have any nuts then tahini would be my next choice. You can defiantly swap out the veg as I often do. Nobody needs an extra trip to the supermarket just go with what you have. Think colours and texture. I love frozen mango but I could easily leave it out or use a crisp pear or strawberries .

Peanut Thai Salad

In your large bowl or platter you will need a selection of greens. I like ….

Cos lettuce

Red & Green Cabbage

Carrot

Cucumber

Asparagus

Fresh Coriander

Red Capsicum

Spring Onion

Finely slice. Take your time and practice those knife skills.

Then I take x2 bundles of vermicelli rice noodles and pour some boiling water over them and let them hang out until they are soft. Rinse and drain well. Then add to your bowl of salad.

Dressing Time

Thumb of grated Ginger

2 Crushed Cloves of Garlic

1/2 - Tsp Chilli Flakes

1 Tbsp Lite Soy Sauce ( or Tamari)

1 -2 Tbsp of Date Syrup

Juice of a nice big Lemon

3 Tbsp of Peanut Butter (I use powdered peanut butter as it’s oil free)

1/2 C Mango (I use frozen)

1 Tsp of Sesame Seeds ( optional)

A little water to thin

Give this a good old mix. I just use a small whisk or fork. Taste and adjust.