HAPPY EASTER! Ironically enough, I'm sharing one of my favourite healthy recipes today in collaboration with John Lewis ; because abs and (to some extent) happiness do start in the kitchen. Don't worry, I'm not going to pull an Amanda Chantal Bacon anytime soon - I like eating out and the occasional G&T way too much for that -, but it doesn't mean I can't make a few healthy changes to my diet. Some are obvious, like buying local and organic whenever possible, or swapping Diet Coke for cucumber water, but some just involve being smarter in the kitchen. That's how I came up with this recipe, which is inspired by one of my favourite dishes, Pad Thai. I'm using PB2 here, which is an American peanut flour that has been roasted to take some of the fat out, but you can of course use some natural peanut butter. This recipe is also 100% vegan, but feel free to add in shrimps or chicken if you have any on hand, but believe me when I say it really doesn't need it. And because sharing is caring and you're probably tired of me blabbing on, here is the actual recipe :
1 red bell pepper
1 jalapeños pepper
A handful of coriander (cilantro)
1 cm ginger
3 tbsp PB2 ou 2 tbsp peanut butter
2 tbsp soy sauce or coconut liquid aminos
1 tbsp agave nectar
1 tsp Sriracha
The juice of one lime
▸ In a bowl, mix the PB2 (or peanut butter), soy sauce, agave nectar, Sriracha, grated ginger and lime juice. Beat until you get a smooth consistency. If the dressing is still a bit too thick for your liking, feel free to add a little bit of water.
▸ Turn the carrots and courgettes into noodles using a spiralizer - mine is this one from Microplane, which you can find in John Lewis. Don't forget to cut the noodles every 15 to 20 cm or you might find yourself re-enacting the Beauty and the Tramp's most iconic scene.
▸ In a bowl, add the vegetable noodles, sliced bell pepper and a handful of coriander to the dressing you made earlier. If you like your food on the spicy side, pop some jalapeño slices in there too.
▸ Top with some coriander, jalapeño slices and a few crushed peanuts before serving.
Don't forget to tag me on Twitter or Instagram at @ElleYeah if you give this recipe a try. I'd love to see your take on it!
What's your favourite way to stay healthy in the kitchen?
- Elodie a.k.a. Deliciously Elle