Thai Style Sweet Potato Zoodles

 

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Recently, I discovered the most amazing recipe for sweet potato noodles: (http://kristineskitchenblog.com/sweet-potato-noodles-with-peanut-sauce/) and I binged on them, big time. I made them for ladies nights, my kids, and for visitors. I ate them hot, cold, for dinner and lunch. Then I did allergy testing and found out I am intolerant to just about everything (whole other blog post) so I decided to work with the recipe to find a way to keep eating them. These noodles are gluten, soy, and peanut free. Ā Thank you to Kristine’s Kitchen Blog for giving me an amazing template to work with! * Note I usually double this sauce so that I can have extra to add to more zoodles or other vegetables. That’s sort of a lie, I just like things really saucey šŸ™‚

1/4 cup tahini

1/4 cup almond butter

1/4 cup coconut aminos (or tamari/soy sauce)

3 cloves garlic, pressed or minced

2 inch piece of ginger, grated (adjust to your own taste)

2 limes, juiced

1/2 teaspoon crushed red pepper or hot sauce

2-4 T coconut milk if desired to thin sauce and add more Thai flavor

Assorted Zoodles ( I usually use 2-3 Sweet potatoes and 1 zucchini, I have also used butternut zoodles and beetroot zoodles, I play around with what I have on hand) but use about 5-6 cups of veggies

1 T coconut oil

1 can chickpeas, drained and rinsed

Toppings: chopped cilantro, green onions, and toasted sliced almonds or toasted sesame seeds

  1. Mix sauce ingredients together, dilute with coconut milk or water if desired.
  2. Heat oil in a wok or a large sautƩ pan.
  3. Stir fry until soft and water is released from veggies.
  4. Add the sauce and chickpeas, cook for several minutes to warm everything and blend the flavors.
  5. Add toppings and eat!

Stuffed Sweet Potatoes

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Sweet Potatoes Stuffed with Cashew Creamed Kale
This is a paleo version of a classic American comfort food that traditionally uses lots of
dairy and fat. This version has all of the flavour, without the empty ingredients.
200 g Ā or 1 cup Cashews
Coconut/Cooking Oil
Coarse Salt
Black Pepper
4 Sweet Potatoes, cut in half
2 bunches of Kale, center stalk removed, coarsely chopped
1-2 tspĀ Ā Nutmeg
3-4 T coconut oil, ghee, or butter
10 Shallots, peeled and sliced thinly
Soak cashews in enough water to completely cover them, 4 hours
to overnight (theĀ longer the better. If Ā needed, soak in hot water for
30 mins).
Preheat the oven to 200 degrees Celsius.
Cover a baking sheet with parchment paper
Drizzle with oil and salt and pepper
Cut sweet potatoes in halves (or quarters if very big). Dredge and coat both sides of
sweet potatoes with oil and salt and pepper
Roast skin side up for 20 minutes or until soft
Bring a salted pot of water to boil and cook kale until tender (10-15 minutes)
Prepare cashew cream by draining cashews and rinsing well
Blend with 200-250 ml of water, or more until you have a toothpaste consistency
Season with nutmeg, salt and pepper
Drain kale and mix with cashew cream to warm and mix flavors
Saute shallots in 3-4 T of oil until they golden and crispy (can be done ahead of time and stored in an airtight container). Ā These totally make the dish so don’t skip this step!
Serve sweet potatoes with creamed kale on top and sprinkle them with the crispy shallots.
The creamed kale with crispy shallots is amazing as a Thanksgiving side too…just saying šŸ™‚