Beet and Zucchini Pad Thai
Article Published on Oct 27, 2016
Get creative with fresh vegetables. Bringing bright colors to our plates promotes happiness and health. And you’ll get a healthy helping of both with this beet and zucchini pad Thai!
Seeing bright and fresh colors and eating those same bright colors creates a sense of positive energy which translates over into our daily lives. For this salad, you can choose whichever vegetables you desire such as beets, carrots, capsicums, zucchini, micro greens, and sprouts! Fall harvest is the best time to go find out what is in season at your local farmers market and use it for salads. Salads don’t need to be boring; you can add different grains such as quinoa, faro, or couscous to make it a complete meal. You can also add slices of fresh avocado or raw nuts to give it a boost of healthy fats.
We tend to eat with our eyes before eating with our mouths. When you serve bright and colorful foods, serve them on white dishes. It makes the color pop, and they become more inviting to eat. Salads come in various textures, flavors, shapes, sizes, and colors which make them visually beautiful. The experience of eating food is all about the visual appearance. The better the food looks, the better it tends to taste. More and more people are creating salads in mason jars and clear containers as this gives us the visualization of beautiful and fresh foods.
Salads not only decrease our overall calorie intake for the day, but they also add a whole array of nutrients and fiber to our diet. By adding more salads to our daily diets, our bodies can become more alkaline and have better energy levels.
Like most salads, the dressing is the hero in the recipe. We use a blend of nut butter, miso, and herbs to give it a mix of sweet and salty. This recipe yields a large meal which can be stored in the fridge for leftovers the day after.
Beet and Zucchini Pad Thai
- 2 golden beets, spiralized
- 3 zucchini, spiralized
- 1 cup micro greens
- 1/2 red cabbage, diced
- 1 cup edamame
- 1 tablespoon white miso
- 2 tablespoons white wine vinegar
- 2 tablespoons almond butter
- 5 limes, juiced
- 1 tablespoon olive oil
- 1/4 cup water
- 1 teaspoon Himalayan salt
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