Kale Pad Thai

INGREDIENTS

1 bunch of kale (any variety), Stems removed and chopped, leaves torn into bits
1⁄2 medium cabbage, shredded (I used red cabbage)
1/2 yellow onion, diced
1 bunch of celery, chopped
1⁄2 cup scallion, chopped fine
1 cup mung bean sprouts
1 cup shredded carrot
1 cup garbanzo beans
1 cup cashews, dry roasted or raw
> optional 1 lb chicken breasts, sliced into strips

Sauce:
1 lime
3 Tbsp Sesame oil
3 Tbsp Coconut Aminos
Red pepper flakes (optional)
3 garlic cloves, minced
1-2 tbsp your favorite nut butter

topping:
1⁄4 cup cilantro
1⁄4 cup sunflower seeds

---

How to:

1. Add coconut oil to wok over med-high heat. If using chicken, saute now until golden and set aside to add back later. If not, add your kale stems and onion, saute until tender, about 3 minutes.

2. Add remaining veggies (cabbage, carrots, kale). Cook for 3 minutes until kale begins to wilt.

3. Add garlic, scallions, sprouts, and red pepper to taste and sauté for2 minutes.

4. Add sauce ingredients; lime, sesame oil, coconut aminos, nut butter, garbanzo beans, nut and seeds.

5. Serve with cilantro on top.

note: This recipe was adopted from Arbonne’s 30 Days to Healthy Living Meal Plan & Shopping Guide