I’m pretty sure peanut butter and sriracha are the new ketchup and mustard… anyone else agree?!
They pair so well together as a sauce for salads, stir fries and curries – and with my newest discovery of Wildbrine‘s fermented sriracha, it’s an even more divine duo due to the gut health that tags along! You can find this sriracha sauce at Whole Food’s Market or in the link above.
Fermented foods contain good bacteria – probiotics and enzymes, which help our bellies balance the production of stomach acid. They help our bodies produce acetylcholine; a neurotransmitter, that aids the transmission of nerve impulses in our gut, providing you with optimal digestion and help keep a regular bowel movement. So please, add any and all the fermented foods you can get your hands on!
Some common sources include:
- Fermented vegetables
- Coconut kefir
This salad has a wonderful profile of leafy green vegetables along side some of my favorite root veggies for an overall nourishing meal. Let’s break down the basics:
Paranips are a fibrous root vegetable from the carrot family. They’re a source of complex carbohydrates, clocking in low on the GI, giving you a great source of energy without any sugar crashes. Parsnips are super rich in phytonutrients that are helpful in warding off certain cancers; leukemia in particular. One of my favorite facts about paranips is the rich content of falcarinol that works wonders for our body when it’s trying to rid oxidative stress built up in our muscle cells. Oxidative stress is the result of our daily physical activity and environmental factors we come across. Leave it to the parsnips to help you clear it out and feel fabulous!
I added some fresh sugar snap peas, more or less because I love a good crunch to my meals, but also because they have such a strong nutritional profile like the parsnip. Peas are a great source of plant based protein, which complements the amino acids we get from our other protein friends (aka; fish, eggs, etc). Peas are packed with vitamin C for immune system health and are a wonderful source of soluable fiber; important for lowering cholesterol levels and controlling blood sugar.
B as in broccoli! Broccolini (a younger species of broccoli) more specifically in this salad, but if you can’t get your hands on any; broccoli works just fine- it’s a taste preference! Broccoli is a brassica vegetable full of antioxidants and a little chemical called sulforaphane which is marked the MOST powerful chemical for fighting the growth of tumors. It’s so powerful that in the making of many cancer fighting drugs; scientists are going in and extracting this chemical. Soooo my advice; eat more broccoli, cauliflower, cabbage and Brussels sprouts; all memembers of the brassica vegetable family.
…And since you know I love a good pun if there is one Pea & B also standing for PB, as in peanut butter!
Peanut butter is one of the key ingredients in the dressing. A lot of people have a bad attitude towards peanut butter, due to it high fat content but these are healthy fats that are full of fiber, B vitamins, and are a complete source of protein. Peanuts can also get a bad reputation for mold toxicity however if you buy it fresh and make sure the peanuts are organic you should have now worries.
I added fresh baby Key West shrimp for an added source of protein – however feel free to swap this for your favorite fish or do without.
The sauce is one for the books! Coconut milk, peanut butter, sriracha and some digestive aiding spices and herbs light this salad on fire!
Coconut milk gives us a healthy serving of saturated fats in the form of MCT – great for metabolism health, riding viruses and an excellent energy booster!
It seems like a lot goes into the salad, however it’s one of those dishes that hits the spot after a long day of work when your craving a never ending, Nourishing meal! It stores great in the fridge for the week to pull out when in need!
I hope you enjoy it, show me your creations by tagging #nourishingnelli on Instagram or Facebook!
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- Group 1
- bed of fresh romaine lettuce
- ½ cup fresh basil shredded
- ½ cup green bell pepper diced
- 1 cup purple onion diced
- ½ cup green onion diced
- 1.5 cup steamed sugar snap peas
- 1 ⅓ cup steamed parsnips diced
- 1 cup celery diced
- 1 ¼ cup broccolini florets + stalks
- ½ cup diced cherry tomato
- 7 oz Key West Baby Shrimp
- Group 2
- 7 oz roasted red bell pepper 1 extra large
- 1 tbsp lemon juice
- 1.5 tbsp Wildbrine fermented sriracha sauce
- 1 inch fresh ginger or 1 tsp ginger juice
- 1 tbsp olive oil
- 1/4 cup light coconut milk
- 2 tbsp creamy peanut butter
- 1 tbsp minced garlic
- ¼ cup fresh basil
- 1 tbsp liquid aminos or soy sauce
- Cumin + fennel + red pepper flakes
Layer all of group 1 ingredients on a large plate
Blend group 2 in a high speed blender and pour atop your salad