I'm currently in the process of painting Saint Monica for a friend, as well as fighting off a cold. I've still got many layers of green and skin tone to go, and then the halo, which is the part I really want to perfect. Normally when I'm sick I crave soups and rest, but this time around I was in the mood for Thai food and activity, so I grabbed what was in the pantry and whipped up this easy and delicious veg noodle bowl. It's a pretty fast recipe, and even faster with a sous chef like this little one here. It gave me lots of energy and helped me focus on this important painting!
Thai Veg Noodle Bowl
For the dressing:
2 Tablespoons peanut sauce
1 Tablespoon tahini
2 Tablespoons tamari (or soy sauce)
nice handful of fresh whole basil leaves
1/2 tsp powdered ginger
1/2 garlic clove
large handful of your favourite greens (i used a supergreen mix)
1/2 lemon, juiced
2 carrots, peeled
1 zucchini, peeled
small handful of bean sprouts chopped roughly
some chopped green onion, small handful
1 avocado, halved and diced
Put all of the dressing ingredients into a small food processor or blender, turn on and process until a nice consistency.
Put greens into small bowl and pour over lemon juice. Set aside.
Spiralize the carrots and zucchini into a bowl and set aside.
Mix dressing into noodles and then mix in greens and lemon juice. Put into serving bowls and top with avocado, green onions and bean sprouts.