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
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- 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.
No salt monster here! I did a report on hypertension in my 9th grade biology class (one of the absolute toughest and best teachers I ever had), and I have seldom used salt since. I’m 53 now…
Kristy that is actually really amazing! I remember doing a report on atherosclerosis in 5th grade…and it must not have done much good for me! :) Keep it up!! You’re way ahead of the rest of us. xo
Wow this looks amazing. You read my mind. I’ve been CRAVING Thai food but every time I get it, it’s way too salty. YUM
Yayyy!! I’m so glad. This one is decidedly NOT salty, so I hope you like it. :D Lemme know whatcha think when you get around to it!!
SUPER CUTE, and really best video yet! The food looks delicious and the speed/editing is really good. Getting these goodies for my Weekend LUVAH Boy…He’s thoroughly enjoying his new Vegan lifestyle and goes on like when he was first reading paleo stuff. Thank you for being your ever-loving, Sweet Nutritarian Self!
Eeee!! This is all the best news ever. Thanks so much for the compliments on the video; def honing some skills! I am beyond happy to hear about how he’s taking to it — like beyond excited. (Of course!) Please keep me updated. xoxoxoxo to both of you hotties!!!!! TO OUR HEALTH!!!
I loved your Periscope cook alongs!! <3
And I loved you being there!!!! :D :D
I love love love Thai food. Thank you for making this look like something I can actually make. Your videos and notes are really priceless! Thank you
Fresh carrot juice? Just found your youtube videos,and website. Thanks.. love all of it.
Yes Kate!! Fresh carrot juice really adds a lot of flavor! :D I’m so glad you love it! Thank you!!
I’ve just found your website and youtube videos in the last month and I’m feeling so encouraged to keep on the nutritarian path-thank you! Made this tonight to try something using eggplant. It was fantastic! I loved the flavor, the variety of veggies and herbs and that it used a lot less coconut milk than many other similar recipes. Definitely going to be a regular on our dinner rotation!