Guilt-Free Kelp Pad Thai
When it comes to gorgeous smooth and radiant skin, eating carbohydrate rich foods such as pasta and rice can play havoc with insulin levels which in turn increases sebum production resulting in oily and blemish-prone skin. As a Type 1 diabetic I am always looking for tasty alternatives to high Glycaemic Index foods which still provide the satisfaction you would get from their not so healthy counterparts. Kelp noodles are such a versatile ingredient with an incredible texture and the ability to absorb the flavour of tasty sauces used with them. As a bonus they are rich in iodine which is required for healthy thyroid function and smooth skin. This salad also contains super hydrating ingredients such as cucumber, green mango and avocado which your skin will thank you for. Check out the recipe below for a fresh summer pad thai salad recipe that will cure any carb craving without compromising your glow.
- 1 packet kelp noodles, soaked in hot water for 30 minutes and chopped in half
- 2 cups soy bean sprouts, rinsed well
- 1 carrot, grated
- 1 green mango, shredded
- ½ green papaya, shredded (optional, if available)
- 1 bunch coriander, rinsed well and chopped
- ½ bunch mint, rinsed well and chopped (optional)
- 1 cucumber, shredded or peeled and diced
- 1 avocado, peeled and diced
- 1 red capsicum, julienne strips
- ¼ cup roasted cashews, coarsely chopped
- 2 Tablespoons tahini
- Juice of one lime
- 2 Tablespoons olive oil
- 1 Tablespoon grated ginger
- 2 drops stevia or 1 teaspoon brown rice syrup
- 2 Tablespoons coconut yoghurt
- 1 Tablespoon nutritional yeast flakes (as topping)
- Blend dressing ingredients in pocket rocket or blender.
- Place noodles in a bowl. Add sprouts, cucumber, carrot, mango and papaya (if using) along with herbs, nuts and avocado.
- Add dressing and combine well. Top with nuts and savoury yeast flakes.
- Store in a glass container for two days – the flavours intensity over night so this salad tastes delicious the next day.