The Healthy Chef – Teresa Cutter

Over the past few weeks I’ve been planning my Christmas holidays and I’m seriously thinking about heading off to my favourite health retreat Kamalaya in Koh Samui Thailand.  This is where I was taught to make the most amazing raw pad thai salad. Instead of using my trusty mandolin for this recipe, I’ve decided to just use a simple vegetable peeler, which will give you a similar result and the only difference is that your vegetable noodles will be a little wider. Use any vegetables and salad you like eating raw for this recipe – good ones are cabbage, snow pea sprouts, cucumber, carrot, bean sprout, zucchini and capsicum.  Make sure to use plenty of fresh herbs such as mint, coriander, thai basil or shiso leaf, lots of lime juice and you can garnish with cashew nut or flaked almond if you like. Make sure to add your protein on top –  I swap the protein source around all the time depending on what’s in the fridge but anything light such as chicken, tofu or  fish works very well.

A good diet has always played a vital role in supporting health, which is why it is so important to think about what you put into your mouth every time you eat and drink and whether or not it makes a positive or negative effect to your body. The veggies provide a great source of  antioxidants which can help  nourish the body and help the fight against ageing and disease. Add your own protein which will help keep you full and stop you chowing down that tub of ice cream or packet of chips.

2 Telegraph cucumbers or if you can get them… 1 cup kelp noodles.
1 small carrot
large handful bean sprouts
handful baby spinach leaves
1  red capsicum, finely sliced
2 spring onions, chopped
1/2  red chili (optional)
2 bunches coriander chopped
Dressing

Juice from 1 lime
1 teaspoon fresh grated fresh ginger
2 teaspoons shoyu or braggs liquid aminos
2 teaspoons raw honey
2 tablespoons  tahini or raw almond butter
a little chilli if you want some heat.

Use a  vegetable peeler or mandolin to slice all the vegetables into long noodle like strips. Combine all the ingredients then place into a large serving bowl.
blend or mix together the dressing and pour over the salad just before eating

Makes 2 serves
Nutrition per serve:

Protein:  5.1  g
Total Fat: 7 g
Saturated: 0.8 g
Carbs: 11 g
Fiber: 5 g
Kilojoules: 518
Calories: 124

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