Ah, sweet spring. The time of year when our Pacific Northwest bodies are just ready to come out from our winter caves: mentally, physically, and emotionally (am I right?).
From a food perspective, it’s also the time of year when I happily set my nightly rotation of soup, stews, and more soup on the backburner. Don’t get me wrong: I love them dearly, especially for their ease for living a healthy lifestyle, but when the time of year comes, where there are brightly colored and crisp veggies to be had as well? Well, hallelujah!
So, as we step into this new season, there’s no better way than with a little pep in your step in the kitchen. One of my favorite ways to kick it off is with a meal that’s just as quick and easy as soup (and as healthy), but with a little extra spice, crunch, and freshness to celebrate this spring thing. Because eating healthy should be fun, easy, and always delicious. Pair with a little sparkling kombucha, splash of rosé, and a smile. We’ve made it!
Garlic-Ginger Larb Lettuce Wraps
Makes approximately 6 servings
Larb is a classic Thai dish, and this is my favorite healthy upgrade to it, minus all the salt and soy sauce. It’s excellent paired with peanut sauce (below), hummus, salsa, guacamole, or avocado slices.
1 pound organic ground turkey, beef, or chicken
2 cloves garlic, whole
1 2-inch ginger root, peeled
1 cucumber, peeled into ribbons
1 carrot, peeled into ribbons
1 head iceberg or butter lettuce, washed and separated into whole leaves
2 tablespoons crushed peanuts
In a skillet, heat a dollop of coconut or olive oil over medium heat. Add ground meat of your choice, and sauté until cooked through, grating the garlic and ginger with a cheese grater over the pan as you go. Sprinkle with sea salt. Add ground meat to lettuce wraps. Top with cucumber, carrot ribbons, and salad dressing or the peanut sauce. Garnish with crushed peanuts and extra dipping sauce.
Makes approximately 8 servings
2 tablespoons tamari sauce or shoyu sauce
4 tablespoons natural peanut butter, almond butter, or tahini
2 tablespoons honey
1 16-ounce can coconut milk
Sprinkle of cayenne pepper
Sprinkle of sea salt
Whisk all ingredients together in a saucepan over low heat until warm.