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The Impasta in Cabbage Bowl

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This recipe was born from a conversation about making fake pasta from vegetables; hence the name The Impasta Bowl (which also sounds like “the impossible” if you say it really fast!). As crazy as the name sounds, the dynamic flavor and freshness of this Asian-inspired noodle salad is even crazier. Carrots contain a unique kind of fiber that helps you detox excess bad estrogen and lower the number of endotoxins in your gut. The sweet, crunchy daikon radish goes a step further by helping to purge toxins from your liver, gallbladder, and kidneys. Now that’s a seriously dynamic detox duo!

Further Food Nutritionist Commentary:

Anytime you can pack as many vegetables as possible into a dish, you are setting yourself up for success. In addition, the sauce uses the natural sugars from the orange instead of adding pure sugar (which tends to be the case in most traditional sauce recipes or store bought alternatives). Daikon radishes are particularly high in vitamin C, and pair perfectly with the carrot noodles, which are extremely high in vitamin A. Together, the ingredients in this dish come together for a wholesome, plant-based, un-processed, high fiber, high protein, and low fat meal.

By Katie Bishop, MS, Nutritionist

The Impasta in Cabbage Bowl

  • Prep Time:30 minutes
  • Cook Time:0 minutes
  • Servings: 2

Ingredients

Sauce:

1-inch piece of fresh ginger root, peeled and minced

l large clove garlic, minced

1 large orange, juiced

1 tablespoon raw sesame oil

1 teaspoon coconut aminos

1/2 teaspoon red pepper flakes

1/4 orange, zested

Noodles:

1 1/3 cup thinly sliced king oyster mushrooms

1/3 cup coconut aminos

1 tablespoon apple cider vinegar

1 large daikon radish, peeled

1 large carrot, peeled

1 1/2 tablespoons diced scallions

1/2 cup cilantro, torn by hand

1/2 cup pea pods

2 large red cabbage leaves, reserved for plating

sprinkle of black sesame seeds, reserved for plating

Instructions

To make the sauce:
1. whisk together all of the sauce ingredients in a medium mixing bowl until well combined. Set aside.

To make the noodles:
1. Combine the king oyster mushrooms with the coconut aminos and apple cider vinegar, allowing the mushrooms to marinate for at least 15 to 20 minutes.
2. Run the daikon radish and carrot through a spiralizer to create veggie noodles. (I find the texture of angel hair or spaghetti is best for this recipe.) Transfer the noodles to a large mixing bowl and add the scallions, cilantro, and pea pods.
3, Combine the sauce with the noodles and veggies, along with the marinated mushrooms and the mushroom marinade. Stir gently to combine well.
4. Serve the finished noodles inside of a large red cabbage leaf with black sesame seeds on top.

To make the sauce: 1. whisk together all of the sauce ingredients in a medium mixing bowl until well combined. Set aside. To make the noodles: 1. Combine the king oyster mushrooms with the coconut aminos and apple cider vinegar, allowing the mushrooms to marinate for at least 15 to 20 minutes. 2. Run the daikon radish and carrot through a spiralizer to create veggie noodles. (I find the texture of angel hair or spaghetti is best for this recipe.) Transfer the noodles to a large mixing bowl and add the scallions, cilantro, and pea pods. 3, Combine the sauce with the noodles and veggies, along with the marinated mushrooms and the mushroom marinade. Stir gently to combine well. 4. Serve the finished noodles inside of a large red cabbage leaf with black sesame seeds on top.

Nutrition Information

Per Serving:  Calories: 243; Total Fat: 4 g; Saturated Fat: 1 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 1017 mg; Potassium: 394 mg; Carbohydrate: 46 g;  Fiber: 9 g; Sugar: 17 g; Protein: 11 g
Nutrition Bonus:
 Vitamin C: 125%; Vit A: 119%;Calcium: 12%;  Iron: 9%;
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