Pad Thai

Pad Thai

For as long as I can remember, pad thai was my go-to comfort food. This stir-fry noodle dish is warm, sweet and grounding - so no wonder it falls in the category of comfort - it’s a Vata pacifying, Autumn favorite. A signature ingredient in most thai dishes is Tamarind paste, a sour pulp that promotes digestion and assimilation. After decades of relishing in these flavors, I finally decided to make it myself with an Ayurvedic and health conscious twist. These are some of the benefits of my favorite ingredients in this dish.

• Basil: Pacifies Vata and Kapha! It’s sweet, spicy flavor is grounding and warming. It’s properties are Sattvic and it has a wealth of medicinal benefits such as boosting immunity, reducing congestion, supporting respiratory health and stabilize blood sugar.

• Green Beans: Are heart healthy and pacifying for all dosha. They contain proteins that are essential to the immune system and help maintain healthy bones, hair, organs, and muscles.

A word on peanuts. Unfortunately Ayurveda is not a fan of peanuts. They are hard to digest and aggravate all three dosha, yet peanuts are a foundational flavor to this comfort dish. I make this with peanuts anyway and go heavy on the digestive aids like basil, cilantro, and lime juice. That said, I’ve found that sunflower butter is not a bad substitute! Sunflowers pacify vata and pitta, and increase Ojas, the immune boosting life force energy. They are also rich in healthy fats, magnesium, protein and vitamin E.

Serves: 3-4

Time: 50 Minutes

Ingredients

• Organic Firm Tofu

• 1 Head of Broccolini or Broccoli

• Approx 14 Green Beans sliced into 1 inch pieces

• 2 carrots, thinly sliced (Rainbow carrots are high in antioxidants)

• 1 Red Pepper cut into thin slices

• 1/2 Onion (Red or Yellow) cut into thin slices

• 2 Eggs

• Big handful of Fresh Basil

• Handful of bean Sprouts

• Splash of sunflower or avocado (any organic high heat oil)

• Pad Thai Rice Noodles (brown or white)

Ingredients for sauce

• 3 tablespoons of rice vinegar

• 3 tablespoons of soy sauce

• 2 tablespoons of organic peanut butter

• Lime juice from 1 and a half limes (save the other half for garnish)

• 1-2 tablespoons of fish sauce

• 1 tablespoon of sriracha

• 1 tablespoon of tamarind paste diluted in 1-2 tablespoons of warm water

• 1 clove of garlic, minced

Optional Garnish Ingredients

• Crushed peanuts

• Fresh Basil

• Fresh Cilantro

• Slice of lime

Directions

1. Turn the skillet on medium to cook the tofu. If you have a cast iron, that’s recommended. Let it get hot. Add 1-2 tablespoons of high heat oil (sunflower or avocado).

2. Slice the tofu into rectangles and place in the skillet. Drizzle a little soy sauce on one side. Cook for approximately 5 minutes or until golden brown before flipping.

3. While the tofu cooks, begin prepping other veggies. Slice the carrots, red pepper, onion, broccoli / broccolini, green beans, 1 clove of minced garlic.

4. Saute the vegetables on medium heat, in a separate pan. Use 1-2 tablespoons of oil. If you are limited on time, you might start sautéing these ingredients while the tofu is cooking. Throw the carrots in first, as they will likely take the longest. Follow with onion, broccoli, red pepper, and garlic. When the aroma of the vegetables fills the air, turn off the stove and let the veggies sit while you finish the other components of the dish.

5. Make the sauce

   • Combine all ingredients, soy sauce, lime juice, fish sauce, peanut butter (or sunflower), rice vinegar, tamarind paste (see next step for diluting tamarind).

   • Most tamarind paste requires it to be diluted in warm water. Warm the water (a small amount as you will only need a few tablespoons). Mix 1-2 tablespoons of warm water and 1 teaspoon of tamarind and add to the sauce mixture.

   • Tip: put all sauce ingredients in a jar and shake it with the lid on to mix it up well!

6. When the tofu is finished cooking on both sides (golden brown), remove from the pan and chop up into smaller pieces.

7. In a pot, boil water for pad thai noodles. Follow direction on packaging (typically you boil the noodles for 4-5 minutes, drain the water, rinse it with cold water, drain the cold water and then the noodles are ready to add to the veggies!)

8. When the veggies are finished, push them to the side of the skillet and scramble 2 eggs. Once the eggs are cooked, mix them with the rest of the veggies. Add the tofu and the pad Thai noodles.

9. Pour the sauce all over the veggies, noodles and tofu. Turn the skillet on low and mix. Add chopped basil and beansprouts to this last part. Pad thai is almost done!

10. Once well mixed, plate the pad thai and garnish to preference!

11. Recommended garnish:

    • Handful of chopped basil

    • Handful of chopped cilantro

    • Crushed peanuts

    • Squeeze lime juice

12. Enjoy your meal!

Modify for your Dosha

Vata: Enjoy the tamarind.

Pitta: Minimize the peppers and onions. Nightshades aggravate pitta, onions are rajasic and create excess heat. You can add extra grounding veggies like carrots. And go wild on the cooling herbs like cilantro and basil.

Kapha: Go light on the oil, as excess oils can be heavy for Kapha to digest.

---

Sources:

Basil Health Benefits and Uses via Joyfulbelly.com

Green Beans: Nutrition Facts and Health Benefits via Healthline.com

Seared Tofu Ginger Sesame Salad

Seared Tofu Ginger Sesame Salad

I love this dish for the variety of plant-based goodness in one dish! Diet diversity isn’t always easy, yet research shows the growing importance of incorporating more diverse nutrient supply to support gut microbiota. When the microbes in our gut are fed plants, fiber, prebiotics and more, they work in collaboration with our bodies to support more resilient immune system, production of anti-inflammation compounds, and metabolize neurochemicals that boost serotonin (happy hormones). So this summer salad is stacked with so many plants to support gut health! It’s a cooling salad with a dressing that will kindle the digestive fire. Easy to modify and make your own.

Serves: 2-3

Time: 10 Minutes Prep | 7 Minutes Cook

Kitchen Tools: Skillet + salad bowl

Ingredients for salad

• Choice of greens: recommendation includes spinach, dino kale and wasabi microgreens. Slice your greens in thin strips

• 1/4 purple cabbage shredded

• 1/4 green cabbage shredded

• 2 medium carrots peeled or thinly sliced

• 3-4 brussel sprouts thinly sliced

• Handful of cilantro

• 1 tablespoon of black sesame seeds

• Extra firm organic tofu

• Soy sauce

• Avocado

Ingredients for dressing

• 1-2 tablespoons of grated ginger

• 1 teaspoon of tamari

• Juice from 1/2 squeezed lime

• 2 tablespoons avocado oil

• 1 tablespoon rice vinegar

• Drizzle of fish sauce

Directions

1. Turn the skillet on to cook the tofu. If you have a cast iron, that’s recommended. Let it get hot.

2. While the skillet is heating, cut the tofu into large rectangles. Dab it on a paper towel or napkin to soak up the moisture.

3. Add 1-2 tablespoons of a high heat cooking oil (avocado or coconut) to the skillet. Then add the sliced tofu. Cook on medium to high heat for 4-6 minutes or until that side gets crispy. Drizzle soy sauce on the opposite side of the tofu. Flip to the other side and cook for 4-6 minutes or to preferred crisp. Drizzle soy on top. Remove the tofu and let it cool. Slice it into cubes when ready to top on salad.

4. In a salad bowl, add your desired greens, shredded red cabbage, regular cabbage, carrots.

5. Make the sauce:

   • Step 1: Grate the ginger

   • Step 2: In a small mixing bowl or mug, combine grated ginger, 1-2 tablespoons of avocado oil, 1 teaspoon of rice vinegar, lime juice from 1/2 a lime, 1 teaspoon of Tamari or soy sauce, and a drizzle of fish sauce. Modify quantity of ingredients to adapt to your desired taste.

6. Add tofu and sliced avocado to the top of your salad bowl. Drizzle dressing all over salad, sprinkle black sesame seeds to finish.

Modify for your Dosha

Vata: Make it a warm salad! Lightly sauté the cabbage, carrots, and brussel sprouts. Use a generous amount of avocado oil as oils tend to help ground and nourish Vata imbalances. If cooking spinach, add it last. Add a teaspoon of organic honey to the dressing mix to add the sweet taste.

Pitta: Be prudent with the quantity of ginger - too much of this can aggravate the fire element and elevate Pitta. Go wild with cilantro and lime, both cooling for Pitta.

Kapha: Add some jalapeño to the dressing for little kick. Ramp up ginger to stoke the digestive fire. This is a nice light, yet filling meal that will nourish Kapha.