Recipe: Raw Pad Thai

If you’re a gardener, you may have a lot of zucchini right about now!

Here’s a delicious, nutrient-dense way to enjoy zucchini freshly picked. Otherwise, head down to your markets or green grocer to make the most of this nourishing Summer treat!

Health benefits of zucchini

• Cooling thermal nature, nourishes Yin, refreshing
• Treatment for Summerheat – eat lightly cooked or raw
• Diuretic (promotes urination)
• Difficult urination or edema – eat steamed squash or zucchini with skin on
• Caution: Because zucchini is cooling, too much can dampen the “digestive fire”

Adapted from Healing with Whole Foods by Paul Pitchford.

Raw Pad Thai

2 large servings

• 1 medium zucchini, julienned or spiraled (in “spiraliser” utensil) – blot extra juices with paper towel if needed
• 2 large carrots, julienned
• 1 red capsicum, thinly sliced
• 1 cup thinly sliced red cabbage
• 3/4 cup edamame or fresh peas
• 3 green shallots, thinly sliced
• 1 teaspoon sesame seeds (white or black)

For the dressing:

• 1 garlic clove
• 1/4 cup raw almond butter (or peanut butter)
• 2 tablespoons fresh lime juice
• 2 tablespoons low-sodium tamari
• 2 tablespoons water
• 3 teaspoons pure maple syrup (or other sweetener)
• 1/2 tablespoon toasted sesame oil (or 1/2 avacado)
• 1 teaspoon freshly grated ginger

1. Add zucchini, carrots, capsicum and cabbage into one or two large bowls. Toss with hands to combine.

2. Blend dressing ingredients together.

3. Top bowls with edamame/ peas, green shallots and sesame seeds. Drizzle dressing over the bowls and enjoy!

ecipeipe adapted from Oh She Glows.