Thai Cabbage Salad

Serves 6-8

Ingredients:
1 cup purple cabbage, sliced thin
1/4 cup coconut vinegar
1 package rice or buckwheat (soba) noodles
a few handfuls of your favorite summer lettuce, torn
4 small cucumbers, semi-peeled (Persian cucumbers are my favorite)
2 spring onions, chopped
1 bunch cilantro, stems trimmed away
2 handfuls of sunflower seeds
black and white sesame seeds
a dash of pink salt

Optional: fresh cracked black pepper

Dressing:
1 tablespoon coconut oil
1-2 cloves garlic, minced
2 tablespoons almond butter
2 tablespoons soba noodle water
1 teaspoon gluten-free tamari
2 tablespoons extra virgin olive oil
1 lime

You can run the purple cabbage through my spiralizer to slice it thin. Whatever way is best for you, slice it
very thin. In the morning or the night before, place the cabbage in a bowl and cover with vinegar. Set aside.
If overnight, set in the fridge.
When you are ready to prepare your salad, prepare the noodles according to the instructions on the package.
Drain, reserving a bit of the water for your dressing. Put the noodles in a bowl with ice and set in your
refrigerator to cool.

In your salad bowl, pour your cabbage with vinegar, and add the rest of the salad ingredients.
Make the dressing by gently warming the coconut oil with the garlic. Once the garlic begins to sizzle, stir in
the almond butter. Allow that to warm thoroughly for a minute or two, then add the soba noodle water and
whisk well. Take off the heat. Stir in the tamari first and then the olive oil. Add more soba water to thin and
get the consistency you need for a salad dressing. Pour over the salad and lightly toss. Finish by sprinkling
the juice of one lime over the salad and again lightly tossing. Taste and adjust salt and pepper, and serve

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Thai Stir-Fry

Preparation time: 30 minutes
SATTVIC, – Vata, 0 Pitta, – Kapha

Makeup:
Pain Basmati Rice (Note: If you would like to be true Thai custom, the rice you use would be long-grained
Thai jasmine rice)
As it is cooking, wash and chop the vegetables:
½ lb. fresh asparagus, in 1-inch pieces
1 c. Chinese cabbage thin-sliced
1 medium bunch fresh spinach well-washed and chopped
1 c. fresh cilantro leaves, loosely packed, then minced
½ c. cucumber, peeled and julienne sliced
3 Tbsp. fresh ginger root, peeled and very thin-slice (less if you like)
2 cloves garlic, minced
When rice looks like it is close to being done, begin the stir-fry:

In a large skillet, warm:
2 Tbsp. sesame oil
With the temperature high, add the garlic and the ginger and stir. About one minute later, stir in asparagus,
Chinese cabbage and spinach. Stir until the spinach begins to wilt a bit.

Pour in:
¾ c. coconut milk
and stir well. When the spinach is cooked, take the stir-fry off the heat and stir in the cilantro and cucumber.
Serve hot over rice.

Serves 3-4
Recipe from “Ayurvedic Cooking for Westerners” by Amedea Morningstar

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