Purple Daikon Phad Thai

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  • Servings: 2-4
  • Difficulty: medium, spiralizer needed
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  • 2 eggs
  • 1/4 cup roasted unsalted peanuts
  • 1 tablespoon peanut oil (or oil of choice)
  • Tofu or chicken (prepared separately and added at the end)
  • 1 garlic clove, minced
  • ½ cup diced shallot
  • ½ cup diced chives
  • ½ cup diced cilantro
  • 1 tablespoon coconut flour
  • 1 small lime, cut into wedges
  • 3-4 purple daikon radishes, spiralized (depending on how many people you want to feed).
  • For the sauce:
    • 3 tablespoons freshly squeezed lime juice
    • 2 tablespoon fish sauce
    • 1 tablespoon soy sauce
    • 1.5 tablespoon chili sauce (I used Thai chili garlic sauce)
    • 1.5 tablespoon honey


Things to prepare and set aside beforehand (or during wait time)

  1. Scramble the eggs.
  2. Whisk sauce ingredients together.
  3. Place the peanuts into a food processor and pulse until lightly ground.
  4. Spiralize your radishes.

Main directions

  1. Place a large skillet over medium heat. Heat oil, add in the chicken or tofu and season with salt and pepper. Cook for 5 minutes or until chicken is cooked through and no longer pink.Turn the heat down to low and set the chicken aside on a plate, using tongs or a slotted spoon.
  2. Add in the daikon noodles, season with salt and pepper and toss to coat the noodles in the juices. Cook for 3-5 minutes or until daikon has softened. Remove from pan.
  3. Add the garlic and shallots into the pan and cook for about 1 minute.
  4. Add in the sauce and then the flour, turn the heat back up to medium and whisk quickly so that the flour dissolves and the sauce thickens.
  5. Once the sauce is thick, add back in the daikon noodles and toss to combine thoroughly, tossing until noodles are completely coated in the sauce.
  6. Combine the chicken, eggs and half the ground peanuts.
  7. Plate onto dishes and garnish with scallions, cilantro, and the rest of the ground peanuts. Serve with lime wedges.

Roasted Pumpkin and Pomegranate Soup

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  • Servings: 4-6
  • Difficulty: easy
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  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cherry bomb or serrano chiles, chopped*
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 4 cups fresh roasted pumpkin
  • 4 cups chicken stock
  • 1 teaspoon honey
  • juice of one lime
  • salt to taste
  • pomegranate seeds
  • Feta or Cotija cheese
  • Cilantro Pepita Pesto (Blend together 1/3 cup toasted  pumpkin seeds, 1 cup loosely packed cilantro, 1 clove garlic, 1/3 cup grated parmesan cheese, 2 tablespoons lime juice 2/3 cup extra-virgin olive oil, and salt to taste)


  1. Heat a large soup pot or dutch oven over medium-low heat.
  2. Add the olive oil and let heat.
  3. Add onions and celery and cook, stirring occasionally for about ten minutes or until vegetables are softened.
  4. Add chiles, garlic and spices and sauté for a minute more
  5. Add roasted pumpkin, stock, and honey. Turn up heat, stir, and bring to a boil.
  6. Reduce heat and let soup simmer, stirring occasionally, for about 30 minutes.
  7. Puree soup in batches in a blender or in the pot using an immersion blender.
  8. Garnish with Cilantro Pesto, pomegranate seeds, and crumbled cheese.
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Cilantro “ice cubes”

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Make cilantro “ice cubes” that you can store in your freezer and pop-out whenever you need some cilantro during the winter!

  • Wash the cilantro, pat it dry and removing the stems.
  • Chop the cilantro in a food processor, slowly adding olive oil until mixture becomes a thick and paste-like.
  • Spoon into an ice-cube tray and freeze.
  • Once frozen, transfer cubes to a resealable plastic freezer bag.
  • Grab a cube or two whenever you need the fresh-cilantro flavor in soups or sauces!