Coconut Almond Sautee

One of my biggest goals for 2011 is healthier eating. Upping my veggie intake and making sure I am eating a  wide variety of foods. One thing I miss is being able to eat at a local Thai inspired restaurant, Noodle Box. My favorite was the Spicy Thai Peanut box with Tofu. When I found out it had fish sauce in it I was crushed, but luckily I came up with my own version which is also okay for anyone following the Anti Candida Diet.

Coconut Almond Sautee

• 1 cup brocolli florets
• 1/4 white onion, chopped
• 2 carrots, peeled and sliced
• 1/4 yam, peeled and diced
• 2 cloves garlic, minced
• 2 tsps minced ginger
• 1 can coconut milk
• 1/3 cup chunky almond butter
• 1/2 tsp turmeric
• 1/4 tsp garlic salt
• 1/4 tsp cayenne
• 1 tsp sesame oil
• 2 tsps olive oil
• 1 tbsp Braggs liquid aminos
• 2 tsps lemon or lime juice
• thin ribbon rice noodles

In a shallow dish, soak rice noodles in hot tap water for 25-30 minutes. While the noodles are soaking, heat the sesame & olive oil over medium heat. Stir in the carrots, onions & yams. Cover and cook until tender, approx 5-10 minutes. Add in the brocolli, ginger & garlic, cover and cook for an additional 5 minutes. Add in the coconut milk, almond butter, spices, Braggs & lemon or lime juice. Stir together, add rice noodles and simmer on medium high heat for 5 minutes.

I was really pleased with how this turned out. I will definitely be making future variations!