These delicious noodles are gluten and flour free, just the thing on a hot summer day. It’s quick and easy to flash cook, so you can get out and enjoy your long days outside (perfect for those long work days too). And since we avoid peanut butter on the 21 day cleanse, the “peanut” sauce is made with protein-rich/ nutrient-packed almond butter instead. Almond butter is considered alkalizing while peanut butter is acidic and inflammatory; just another reason to enjoy this somewhat unconventional (but super tasty) stir-fry!
3 medium sized carrots, peeled or shredded
2 summer squash, peeled or shredded
1 broccoli crown, cut into florets
about 1 cup (1/4 pound) snap peas, cut into thin, angled strips
2 teaspoons freshly grated ginger
2 green onions, sliced thin
1 tablespoon coconut oil for cooking
1/2 cup almond butter
1 tablespoon minced ginger
1 tablespoon miso (South River Miso-ChickPea)
2 garlic cloves, peeled and minced
1 teaspoon chili powder (or to taste)
2 teaspoons ground coriander seed (powder)
1 1/4 cup coconut milk (unsweetened)
fresh cilantro for garnish
For the rest:
Heat a large wok or sauté pan over medium-high heat.
Melt the coconut oil then stir in your broccoli florets. Saute them for a few minutes then stir in the ginger and garlic.
Cook until fragrant then add the carrots, summer squash noodles and snap peas, cook until warmed through.
Pour in roughly half of the “peanut” sauce, gently tossing the mixture with a pair of tongs or two serving spoons.
Recipe: Frank Giglio
Photos: Jenny Nelson