Good, healthy food is anything but boring. And this delicious Thai inspired dish absolutely proves the point.  Zinging with flavour and full of texture this is an inspired dish for entertaining, or just enjoying on your own!

Ingredients

Serves 2-4

1 tbsp nut oil (argan nut oil is best)

For the peanut sauce –

4 tbsp organic peanut butter

3 tbsp coconut milk

2 tbsp water

1 tbsp coconut oil, melted

1 tbsp tamari

1 tbsp maple syrup

Juice ½ – one lime (to taste)

½ tsp each of chopped lemon grass, ginger and kaffir lime leaf

½ tsp chilli flakes (optional)

1 garlic clove, minced

1 tsp minced ginger

Salt and pepper, to taste

 

Two individual packets instant brown rice noodles

One courgette, spiralised

One carrot, spiralised

1 red pepper, de-seeded and chopped

5 baby corn, roughly chopped

2 bok choy, chopped

Two handfuls edamame beans

Pad Thai 5
Pad Thai 2
Method

1)      Start by making your sauce by stirring together all ingredients until smooth. Taste and adjust spice as desired. Set aside.

2)      Heat your argan oil in a pan, then add in the noodles and vegetables and lightly fry until just softened. Add in the peanut sauce and stir until well combined and heated through.

3)      Spoon into bowls and squeeze over fresh lime and top with peanuts, coriander and spring onions.

To serve

Fresh lime juice, chopped peanuts, chopped coriander, chopped spring onions

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Prüv Aficionados will know that I am a great believer in simple, healthy treats – eating well just goes so much better if you can have some fun and enjoy a bit of indulgence.

These delicious little cookies are everything you could wish for.  As easy  as anything to make, deliciously indulgent, but completely guilt-free.

They are made using no less than SIX(!) of the wonderful ingredients and products that you can find at the Prüv Emporium.  Stock up now and make yourself some deliciously healthy treats like these!

Ingredients

Creates 15-18 small cookies

1 cup oat flour (can also use the pulp left over from making almond milk)

5 tbsp cacao powder

½ – 1 tsp cinnamon

Pinch salt

6 tbsp almond butter

4 tbsp maple syrup

4 tbsp coconut oil, melted

1 tbsp almond milk (optional)

1.5 tsp vanilla paste

 

For the thumbprint –

Low sugar Chia Jam

 

50g dark chocolate, melted with 1 tbsp coconut oil to drizzle

Thumbprint cookies 17

Method

 

1)      Stir together your dry ingredients until well combined. In a separate bowl, whisk together the wet ingredients until well combined.

2)      Mix together the wet and dry ingredients, adjusting the taste and sweetness as desired. Roll into small balls (roughly one tablespoon in size), then flatten slightly with your palm and create a thumbprint in the centre of each cookie.

3)      If the mixture is too sticky, add some more tiger-nut  flour or cacao. If it’s too dry, a splash of coconut oil will help, or the optional tiger nut milk!

4)      Place in the fridge to firm up overnight.

5)      Once firm, spoon your jam into the thumbprints, then drizzle over the melted chocolate. Eat immediately, or store in the fridge in an airtight container until ready to eat!

Thumbprint cookies 2
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Gone are the days when I was cooking for hordes on a daily basis.  Nowadays, more often than not, I am just cooking for two. You know how it goes, you throw together a quick meal using whatever you have in the fridge and the larder and often, for me, that involves a can of beans. But, delicious as they are, sometimes using a whole can of beans just means there is too much to eat all in one go.
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