Meet our latest obsession...creamy garlic noodles. When this recipe from a local San Francisco restaurant was published in the New York Times, I just could not resist hacking it healthier. And oh my word, the results are amazing! It still requires only a few - mostly shelf-stable - ingredients, and is ready in less than 30 minutes. I have even made the sauce ahead of time for even easier weeknight meal prep.
Garlic has been appreciated for centuries as an immune-boosting food (garlic supplements have been shown to reduce the number and severity of colds) and is associated with reducing cholesterol and lowering blood pressure, improving heart health, and possibly even preventing Alzheimer's Disease and Dementia. The sulphur compounds in garlic have also been shown to detoxify heavy metals in the body. It has even been shown in some studies to improve athletic performance and may also reduce age-related bone loss.
Hearts of palm is a vegetable harvested from the inner core of a specific variety of palm trees (usually from Costa Rica). They taste similar to artichoke with a hint of sweetness and brine. They are also rich in vitamins and minerals including in vitamin C, potassium, copper, phosphorus, and zinc, and also high in antioxidants that prevent oxidative stress.
Cashews offer a good source of healthy unsaturated fat and plant-based protein. They are also a good source of vitamins (primarily K and B6) and minerals (copper, magnesium, manganese, zinc, phosphorus, iron selenium, and thiamine). Raw cashews should be soaked before using to remove phytates (anti-nutrients that make it difficult fro the body to absorb )
All you need for this crave-worthy recipe is:
15-20 cloves garlic (about 1 large head)
1/2 jalapeno
1 small shallot
Porcini mushroom broth
Tamari or Coconut Aminos
4 hearts of palm + brine (~ 1/2 14 oz. can)
1 cup cashews, soaked 2-4 hours*
2 TB chickpea miso (or mellow white miso)
kelp granules, optional
Noodles of choice
This recipe is soooo good! Seriously tastes amazing <3