Healthy Mama Magazine SPECIAL White Edition - Mar 2015 | Page 16

TEN

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EATS

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DAIR

A meal that is perfect for turkey
leftovers and can use your meat
or protein of choice, tweaked
from an I Quit Sugar recipe.
If you change up the flavors of
regular turkey eating a bit, by
moving over to an Asian or
Moroccan or Greek herb / spice
mix, then it can make it all shiny
and new again.

SUPER FO

OD

Enjoy!

TURKEY SAN CHOY BOW
By Alexx from Alexx Stuart | Serves 2
1 tablespoon coconut oil
2 spring onions, finely sliced
1 in/3cm piece ginger, finely grated
10.5oz/300g turkey mince (or protein of choice)

1    If you’re doing the rice noodles: Pour boiling water over noodles and soak for 5 mins, until
soft, then drain. Cut into 5cm lengths.
2    Otherwise, spiralize your zucchini and set aside.
3    Heat oil in a frying pan over high heat.

2 tablespoons tamari

4    Add spring onions, ginger and mince and cook for 5 minutes, or until browned, breaking
up any lumps with the back of a wooden spoon.

2 teaspoons fish sauce

5    Add carrot and zucchini – either grated or the zoodles.
6    Cook for about 2 minutes.

juice of 1 lime

7    Add tamari, fish sauce, lime juice and noodles and stir to combine.

1 small carrot, grated
1 small zucchini, grated (omit this grated
zucchini if you’re doing the zucchini noodles)
6 large iceberg lettuce leaves
¼ cup coriander leaves

8    Spoon mixture into lettuce cups and top with remaining coriander and chilli.

Healthy Mama suggests: Fish sauce should be gluten free but some brands
can have added wheat so check the labels and also use Zucchini noodles for
gluten free.

1 long red chilli, finely sliced
2oz/50g vermicelli noodles (I subbed this for
zucchini noodles made from 1.5 fresh zucchinis
with a spiralizer)

100% soba noodles would
work a treat in this dish

Notes
• You can use purple cabbage cups for variation too. Super
crunchy or steam them lightly and use them cooked.
• Double or triple this so that you have enough for a quick
lunch for a couple of days.

A

lexx Stuart

Alexx Stuart is on a mission to share the importance of a low tox life, and to help people transition in a positive
and empowering way. Having had a full career spanning the cosmetics and hospitality industries, Alexx’s passion for
uncovering the truths behind what goes ‘on’ and ‘in’ us, quickly became her main professional focus, creating articles,
recipes, books and courses to help people towards better health for them and for our planet. Alexx says “Do not feel
guilty about what you didn’t know yesterday, feel excited about what you’re going to change today”. She is also known to
shamelessly take pictures of meals on instagram and delights in singing Frozen duets with her little man.
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