5 nights of Thai: Grain-Free Pad Thai to alkalize and nourish.

MIXTURE
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1 spaghetti squash (Sliced in half, seeded, avocado oiled + salted and roasted at 400 F for 45 minutes)
2 large carrots, sliced on a mandolin
1 cup broccoli florets
2 cups green beans
1 cucumber, seeded + peeled + diced 
1/2 cup chopped parsley
1/4 cup green onion, chopped  
1/2 cup baby tomatoes, sliced
1/4 cup brazil nuts, chopped + toasted 
1/4 cup slivered almonds, toasted 
1 avocado, cubed (optional)
4 tbsp sesame seeds (optional)
3 tbsp almonds for topping (optional)

THE SAUCE

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4 tbsp Entrepreneurs Guap
1/4 cup peanut or almond butter 
3 tbsp Tamari 
1 tbsp raw, local honey or maple syrup 
1 tablespoon ginger 
2 cloves peeled garlic 
2 brazil nuts 
1/4 cup water
2 tbsp sesame or avocado oil 

Blend all ingredients together until smooth and creamy. 

MAKE
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While your squash is roasting, steam your broccoli + carrots + beans until just tender. Drain and set aside. 
When your squash is finished, remove from oven and let cool 10 minutes before stringing it out. After cooled, use a fork to scrape out the spaghetti squash into a large mixing bowl - you want to have about 4 cups of spaghetti squash so as to give each string adequate sauce. 

Add in all remaining ingredients (including sauce) and toss to combine. Serve hot!