SMELLS & MEMORIES + A CLEAN VEGAN PAD THAI RECIPE

September 20, 2014

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I KNOW. Another thai based recipe. Thai is my favourite so its obvious that I have been road testing ways to keep my favourite cuisine in my lifestyle. I don’t just like the food for the taste (although this is one BIG reason!), for me thai food has amazing memories attached to it and evokes some lovely times shared over meals in Thailand. I can walk past a thai restaurant, smell basil, or smell sweet peanut sauces and it takes me to a different place. I begin daydreaming. It evokes an emotional response because of the way your tricky and incredibly intelligent brain works. Smells travel through your nose to the cranial nerve in the brain, which leads to the olfactory bulb where the smell is processed. The olfactory bulb is part of the limbic system which has access to the amygdala. The amygdala is responsible and known as the emotional centre of the brain – Hence the connection between smells and memories having such a strong connection.

So with that tiny bit of a biology lesson over with here’s a tasty recipe.

RECIPE SERVES 4

Ingredients:
1 packet kelp noodles (these are made from raw kelp and are perfect for anyone wanting a healthy alternative to noodles or those who have coeliac disease)
3 carrots
1 lebanese cucumber
1 zucchini
1/2 cup peas
1 onion
1 garlic clove
1 TBsp freshly grated ginger
1 can kidney beans (or any beans of your choice)
dash coconut oil to cook with

Sauce:
1/3 cup organic rice malt syrup
1/4 cup unhulled tahini
1/8 cup organic peanut butter (nothing in ingredients but peanuts; check out Meridian brand as they have 100% nuts only; even try a half mix of almond to peanut butter)
1/2 cup warm water
4 TBsp wholegrain mustard
1 Tbsp olive oil
3/4 cup raw almonds
1 tsp cayenne pepper (or less if you don’t want the spicy kick)

To make:
Cook onion, garlic, ginger. and peas with tiny bit coconut oil. Then add kidney beans and cook.
Combine all sauce ingredients in bowl and blend together with stick blender or in a food processor. Add almonds in just at the end and process for a few seconds to keep them relatively chunky

Then in the food processor grate carrots, cucumber, and zucchini. Wash and roughly chop kelp noodles and then mix all together off the stove to keep the noodles raw and crunchy!  Top with some additional nuts.

Quick easy and delicious.

CHANGES:

Could omit beans and add tofu or diced chicken breast (organic if possible), could also add some eggs for a more traditional pad thai. Further if you do not want require the meal to be vegan you could swap the rice malt syrup for honey if you had this on hand instead.

 

Have you got any meals that evoke memories for you? Pop it in the comments below.

With Love

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