It’s not that photogenic. But it is amazing! The taste is like a SUPER dark bar — not milk chocolate AT all. But, it satisfied my chocolate craving.
I melted down 2 squares of an organic, unsweetened chocolate baking bar. I did this by microwaving it in 30 second increments and stirring in between. I then added a dropper full of pure stevia extract. I “smooshed” this mixture between 2 pieces of parchment paper, sprinkled with powdered stevia, and set it in the fridge for about 10 minutes. I only ate a tiny piece, just to see how my body reacted, and it was fine. So then, I took a plain millet cracker, and made an almond butter/chocolate sandwich — it was magnificent:)
You know what else was magnificent?
fantastic asparagus, broccoli and red peppers!
Gluten Free, Vegan, Body Ecology Friendly, Sugar Free & Peanut-Free PAD THAI!!!
what a plate!!!
Let me first preface this by addressing my new food allergies . If you remember, I had an Igg food panel done, and it found that I was allergic to: Wheat, Egg Yolks, Tomatoes, Almonds, Cashews, Yeast, Green Peas, Coconut, Ginger, Black Walnuts, Pineapple, Green Beans, and Pinto Beans. I have been taking allergy drops for 5 weeks now, so I have started to slowly introduce these foods back into my diet. So far… I’ve done almonds and cashews. A-OK. I also recently tried egg yolks…and they gave me issues. My allergy was more severe to the yolks than to the other foods (minus black walnuts), so it doesn’t surprise me I still had a reaction. So tonight, in the Pad Thai, I added in GINGER! (I’ll still be taking the drops for months, but can slowly add foods in).
bright, fresh, and nutty sauce!
Now, back to the phenomenal PAD THAI!! Here’s what you need:
1/4 cup + 1 Tbsp veg stock — soy sauce/tamari is traditional, but not on the BED
1/4 -1/2 cup reserved pasta water
Prepare all your veggies and sauce. (This meal has intensive prep, but comes together quickly at the end). First, steam your broccoli, when it is tender, shock it in ice water, drain, and then set aside. Then, in a big frying pan, saute your onion in 1 tsp EVOO, salt and pepper. Once its softened, (about 5 minutes), add in your asparagus. Let it cook for about 3 minutes, and then add in your bell pepper, garlic and ginger. Allow them to cook for about 3 minutes, and then add in your broccoli. Stir until it’s warmed through, about a minute. Then add in your cooked pasta, sauce, whites/light greens of the green onions, and reserved pasta water. Stir to coat all the noodles and veggies. Garnish with cilantro, green onion tops, and chopped almonds & cashews! DIG IN & LOVE YOUR LIFE!!
want a bite? :)
This Pasta. I was literally jumping around the kitchen at how DOGGONE FANTASTIC it was! The flavor of this dish absolutely explodes in your mouth. There was salty, sweet, spicy and sour all dancing around on your palate! The salty nut butter, the sweet stevia, spicy curry & ginger, and sour lime & apple cider vinegar! Those flavor profiles, paired stupendously with the bright, fresh cilantro and the slight bite from the green onions. And the garlic flavor provided a magnificent backdrop.
GF, Vegan, BED-Friendly & Peanut-Free PAD THAI!!!
And then the textures!! The buckwheat noodles were chewy, while the red peppers were sweet and crunchy! The broccoli was tender, while the almonds and cashews gave a serious crunch factor! All the elements were blanketed in a luxuriously rich and creamy sauce that got in all the nooks and crannies of the noodles and broccoli “tree tops.” A truly fabulous dish!
a mound of healthy, organic veggies!
And my parents? They absolutely LOVED it — licked their plates — and raved that this was my best BED meal yet.
This just goes to show that even if your diet has CRAZY INSANE restrictions, you still can make CRAZY INSANE delicious dishes. It just takes a little creativity, a little experimentation, and a little courage:)
This recipe will be featured in Tessa the Domestic Diva’s Allergy-Free Wednesdays !