Dinner & Dessert: Almond Pad Thai & Cranberry Chocolate Truffles

Posted on January 29, 2013 by Kyleen Keenan | 0 Comments

I began my adventures with gluten free by chance. I had a roommate who had celiac disease and I LOVED her creations. She always cooked with a lot of veggies, different grains and beans, and a what I loved most, her collection of nuts - almond, macadamia, peanut, and seeds - chia, flax, sesame, sunflower, pumpkin, etc. She kept it simple, went to the "feria" or farmers market once a week, got her veggies and then prepared them with her wild array of grains, beans, nuts and seeds. This was not only super healthy but was smart budgeting! Quickly, my other roommate and I caught on and started our own adventures in this type of cooking without really even the intention of cooking gluten free. 

When I met Bennett, I was introduced me to the world of integrative nutrition where I learned simple things like how to make a superfood smoothie, how to cook kale & collard greens, and how delicious coconut oil is with...everything.

Tonight's dish is an inspiration from them both. I hope you enjoy!

Almond Pad Thai with rice noodles and Macadamia nuts

Ingredients:

  • Rice noodles
  • carrots
  • spinach (or any type of green you want)
  • Chopped fennel
  • garlic
  • ginger
  • shallots
  • garbanzo beans
  • assortment of seeds: flax, sesame, chia
  • two tablespoons Almond butter
  • Roasted salted macadamia nuts 
  • coconut oil
  • two tablespoons tamari soy sauce
  • 1 teaspoon miso paste
  • 1 tablespoon brown rice vinegar
  • 1 teaspoon coconut palm sugar

Saute garlic and ginger in coconut oil. Add shallots. Cook until transparent, add fennel. Add garbanzo beans and carrots. Add spinach last.

Boil water, add rice noodles. Cook and drain. Rinse with cool water.

In a small bowl or cup mix almond butter, soy sauce, miso, brown rice vinegar and a dash of water together.

Add cooked rice noodles to veggie saute. Add sauce. Mix together over medium heat. Add seeds and top with shaved macadamia nuts. Mix, stir and serve!

Cranberry Chocolate Truffles


These chocolate bars are rich and creamy and filled with a tart and chewy center. Raw & vegan.

Blend cashews and CACAO POWDER & BE COZY in a blender until flour-like, set aside.  
In a small saucepan melt cacao butter and coconut palm sugar. 

Slowly add cacao butter/coconut palm sugar mix. Mix together and put in fridge until you are able to scoop out balls. Put a cranberry in the center. 

Posted in almond, BE COZY, coconut palm sugar, dairy free, dinner, gluten free, ky keenan, Martha's Vineyard, MV, no refined sugar, Not Your Sugar Mamas, NYSM, organic, pad, raw, raw cacao, recipe, superfood, thai, vegan


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