Pad Thai with Baby Bok Choy and White Crab Mushrooms

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

1 bunch of baby bock choy or several leaves of regular bock choy – thinly sliced
1 package of White Crab mushrooms or any other kind you like – separated
1 tablespoon olive oil
Sea salt and freshly ground black pepper to taste
2 tablespoons raw almond butter
1/3 cups coconut oil
1 tablespoon Nama Shoyu or Bragg Liquid Aminos
1 teaspoon ground coriander
1/2 jalapeno pepper – seeded
2 teaspoons freshly squeezed lemon juice
1/3 cup purified water
1 package kelp noodles

Instructions:

White crab mushrooms and Bok Choy
Sprinkle the mushrooms and bok choy with olive oil, salt, pepper, and toss to coat. Spread on a Teflex-lined dehydrator tray, and dehydrate for 1-2 hours at 95F.

Pad Thai
In a high-speed blender, combine all the ingredients with the exception of kelp noodles to a smooth, sauce-like consistency.

Drain and wash the kelp noodles, and cut them into shorter pieces if you like. In a large bowl, combine the noodles with mushrooms and bok choy. Pour the sauce over and mix thoroughly. Optionally, add fresh green peas, basil, and/or mint leaves. Sprinkle with chopped pistachios or hazelnuts and enjoy.

From g0lubka.blogspot.com