Raw Pad Thai - 10.2g Carbs, 2.8g Fiber, 2.6g Sugar
From: www.prevention.com - Recipe by Julie Daniluk
Published July 2012, Prevention
Meals That Heal Inflammation - -
Fight inflammation and eliminate pain with these simple superfood
recipes.
"Seven to ten [vegetable servings]...is the zone where we really heal ourselves," Daniluk says, on her no-noodle Pad Thai.
Servings: 4
1 medium zucchini
1 large carrot
1 green onion, chopped
1/2 cup shredded purple cabbage
1/2 cup cauliflower florets
1/2 cup mung bean sprouts or radish sprouts (spicy)
--> Sauce
2 Tbsp tahini
2 Tbsp almond butter
1 Tbsp lime or lemon juice
2 Tbsp tamari (wheat-free)
1 Tbsp raw honey
1/4 tsp garlic, minced
1/2 tsp ginger root, grated
1. Use a mandoline or vegetable peeler to create noodles from the
carrots and zucchini. Place them in a large mixing bowl and top
with the vegetables.
2. Whisk sauce ingredients in a bowl. The sauce will be thick, but
will thin out after it's mixed with the vegetables.
3. Pour the sauce over the noodles and vegetables, and toss. This
dish tastes even better the next day once the flavors have had a
chance to blend.
Nutrition From: www.caloriecount.about.com
Servings: 4
Serving Size: 144 g (144 g = 5.07 oz // 5.07 oz = 0.63 cups)
Nutrition per Serving:
130 Calories, 81 Calories from Fat, 9.1g Total Fat 1.1g Saturated Fat,
0g Trans Fat, 0mg Cholesterol, 334mg Sodium, 10.2g Total Carbs,
2.8g Dietary Fiber, 2.6g Sugars, 5.1g Protein
Vitamin A 63% - Vitamin C 49% - Calcium 8% - Iron 10%
Nutrition Grade: A
Good points:
No cholesterol
High in manganese
High in magnesium
High in phosphorus
High in thiamin
Very high in vitamin A
Very high in vitamin C
Bad points:
High in sodium
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