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Shrimp “Pad Thai”
Shrimp “Pad Thai”

Right now, hundreds of people are wrapping up our New Year’s Conscious Cleanse.  For the last 14 days, this amazing group of people have been in massive action. They’ve been in the kitchen, learning new skills, practicing mindful eating habits. And the results have been nothing short of phenomenal.

“You’ve literally changed my life!”
“I don’t remember the last time I had this much energy!”
“I feel like a new person!”

These are just some of things we’ve heard in the last 24 hours. And the truth is that it doesn’t take nearly as much effort to get these results, as you may think. But it does take commitment and consistent daily action.

The next step on the journey of commitment is our 80:20 Plan.

So if you’re ready to practice what you’ve learned from our 14-day cleanse or have fallen short (already!) on those New Year’s resolutions (you are not alone), then join us as we start a new 80:20 journey together.

To get you in the mood, we’ve got a delicious new 80:20 recipe to share with you today!

Our Shrimp “Pad Thai” features taro root, which is a tuber native to Southeast Asia and India, and most similar to a white potato. Loaded with more vitamins, minerals, fiber, and flavor than your standard potato, taro root is as versatile in that it can be mashed, made into fries, or even noodles!

To make our taro root noodles, you’ll need a spiralizer like this one. A simple vegetable peeler works too.

This recipe falls into our 80:20 category because of the shrimp, but could easily be cleanse-friendly if swapped out with chicken or more veggies.

We both loved Asian food, but since the Conscious Cleanse, we’ve struggled to find good clean options out there. This one definitely hits the spot. We hope you enjoy it and leave us a comment below.

Happy noodling!

Shrimp “Pad Thai”

Yield: 4 servings

Ingredients:

Stir Fry:

1 ½ pounds taro root, peeled, spiralized
15 medium sized shrimp, peeled and deveined
1 TB. olive oil
1 clove garlic, minced
¾ cup green onions, sliced
1 LB. baby spinach
1 tsp. black or white sesame seeds

Sauce:

1 TB. chickpea miso
1 TB. tahini
1 TB. coconut aminos
2 tsp. freshly grated ginger
2 TB. unsweetened rice wine vinegar
2 tsp. maple syrup
1 tsp. Sriracha or other chili paste
Dash of cinnamon
1 ½ TB. water (to thin)

Instructions:
Fill a medium sized saucepan with water. Add salt to taste. Boil and add spiralized taro root, cooking until almost done (al dente) approximately 5 minutes. Drain in a colander and set aside.

Pat the shrimp dry. Season with salt and pepper and set aside.

In a small mixing bowl combine chickpea miso, tahini, coconut aminos, ginger, rice wine vinegar, maple syrup, chili paste, cinnamon, and water. Whisk until smooth.

Heat olive oil in a large saucepan over medium heat. When hot but not smoking add shrimp, green onions, and garlic. Sauté for 1-2 minutes. Add the drained taro root and the sauce and toss until combined. Cook for an additional 3-4 minutes or until heated through and the shrimp turn pink. Be careful not to overcook as the shrimp will be tough and the taro will become sticky. Serve over a bed of baby spinach and sprinkle with sesame seeds. Enjoy!

 

Jo Schaalman and Julie Peláez are co-authors of the book The Conscious Cleanse: Lose Weight, Heal Your Body, and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life. Together they've lead thousands of people through their online supported cleanse through their accessible and light-hearted approach. They've been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show. 

To learn more about “Jo and Jules” and to download a free e-cookbook for a sampling of the delicious food served up on the Conscious Cleanse, please visit their website. 


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