Here is another fantastic recipe from the book Eat to Live — its a Nutritarian recipe called the Thai Peanut Veggie Stirfry Recipe and I am in love with it.
What’s so great about it is…well, a lot of things:
- It makes a LOT, so you can freeze leftovers for later.
- It contains a great variety of high-nutrient foods, including watercress (highest nutrient food on the planet!)
- It will introduce you to some great new ingredients if you’ve never used them before.
- It’s super easy to make stirfrys: and it’s all one pot!
I remember the first time I made this recipe, I was actually doing it real-time on Periscope.
I have since stopped doing live recipes on Periscope because they just take too long and I wasn’t getting any viewer retention, but I remember getting cheered on by my friend Ece and my cousin Jill about this recipe. ;)
I actually find that I love Snapchat so much more than I loved Periscope when it came out mainly because I really feel I connect with it so much more.
Follow me on there, for live daily happenings!
See, when I made this the first time, I was first a bit nervous that I was going to hate it because it doesn’t have any salt. And I have to say, if you’re not used to having no added salt, ANY dish will taste bland.
For the reason why, it’s because our tastebuds are so sensitive — especially to over stimulation. So when you eat too much salt, something with lower salt then tends to have less satisfactory flavor.
Can We Really Change Our Tastebuds?
Imagine brushing your teeth and eating an orange after, for proof that your tastebuds really are sensitive. Fortunately, they go back to normal after a short while — and you can change your sensitivity to salt by cutting back as well!!
But this one has really great flavors and is a great starter dish for those attempting to cut back on salt intake. You could even pair it with a half cup of cooked wild or black rice for a bit heartier meal!
However! If you find that you just don’t like it after all that, it’s better to add a bit of a saltier substance to make it more palatable then to dip back into old food habits, because this dish STILL contains a toooonnnnnn of nutrients, otherwise. :-)
Thai Peanut Veggie Stirfry Recipe Video
- 1 large red bell pepper, chopped
- 1 medium eggplant, peeled and chopped
- 1 pound mushrooms, chopped
- 1 can bamboo shoots, drained and chopped
- 2 cups watercress, roughly torn, plus a handful
- ½ pound fresh green beans, chopped
- 1½ tablespoons fresh ginger, grated or minced
- 5 cloves fresh garlic, grated or minced
- ¼ cup fresh mint, finely chopped
- ¼ cup fresh basil, finely chopped
- 2 tablespoons low sodium vegetable soup base
- 1 teaspoon curry powder
- 2 cups carrot juice
- 1 block extra firm tofu, drained, pressed and cubed
- ½ cup light coconut milk
- 2 tablespoons natural, no salt added peanut butter
- ¼ raw, salt-free peanuts, chopped
- In a large saute pan or wok over medium heat, add everything but the last 4 ingredients. Stir to combine thoroughly and cover. Cook for about 20 minutes or until the veggies are just tender, stirring occasionally, if necessary.
- Add the tofu, coconut milk and peanut butter and stir to combine. Serve immediately, topped with a small handful of fresh watercress and a sprinkle of 1 tablespoon chopped peanuts.