Banh Mi Bowls (AIP/Paleo) are chockfull of exciting flavors, and yet still allergy friendly! No need for inflammatory nightshades.
FlavuhflavuhFLAVE! Sometimes, you just need something to wake up your mouth. If you’re like me, you might miss the powerful flavors of hot peppers in a dish. There are ways, my friends, to achieve super flavor without triggering a big ol’ puffy response from nightshades. With elements like lemon grass, mint, cilantro, lime, horseradish, and vinegar, you will not be bored. This banh mi-inspired recipe is fresh, sweet, slightly spicy, and tangy all at once.
Have you heard of banh mi? It is a Vietnamese sandwich filled with some things that are less-than-friendly to us. (And it’s a sandwich, so there’s that…) I decided to create a dish that is more flavorful, just as exciting, and a bit (gasp!) adventurous. I threw these ingredients in a bowl instead of a bun, and went to town.
A couple of things: please find the freshest horseradish root possible, maybe even one that is slightly green. Horseradish root that is old can impart a bitter aftertaste. Yuck.
Also, your life will be made SO much easier if you have a gadget called a julienne peeler. This makes short work of julienned veggies. (I use this often for cucumber, like in Chicky Chicky Bang Bang.) Otherwise, you’ll be chopping things into itty-bitty pieces forever…
Let’s get this banh mi party started!
As always, I am wishing you great love and deep healing.
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