Shredded 
Papaya Salad

All over Thailand, you’ll 
see cooks in makeshift sidewalk food carts working huge mortars and pestles, pounding together the ingredients for this spicy, refreshing salad. If you don’t have a mortar and pestle, chop and smash the chiles and garlic with the side of a chef’s knife before mixing them with the remaining dressing ingredients.…

Banana Leaf–Wrapped Green Curry Fish

I first had this mildly spicy curry-smeared fish in the northern capital of Chiang Mai steamed in ingeniously folded banana leaf packets that also served as a takeaway container. The banana leaf is 100% natural and compostable and infuses the fish with a subtle herby flavor. Look for banana leaf at Asian and Latino markets…

Moroccan Chickpea Stew with Whole-Wheat Couscous

Passata is a great flavor-enhancing pantry staple to have on hand for soups, stews, sauces and chilies. Here, we’ve added the jarred purée to warmly spiced chickpeas to make a vibrantly colored, rich-tasting vegetarian stew.

The post Moroccan Chickpea Stew with Whole-Wheat Couscous appeared first on Clean Eating.

Source: Clean Eating

Cauliflower “Pizza” with Pesto, Butternut Squash & Mushrooms

Colorful and full of flavor, this gluten-free, grain-free “pizza” features a crust made of cauliflower, garlic, egg whites and cheese – no flour! To save time, prep and roast the butternut squash and mushrooms first.

The post Cauliflower “Pizza” with Pesto, Butternut Squash & Mushrooms appeared first on Clean Eating.

Source: Clean Eating