HOLISTIC CHEF EDDIE'S TIP OF THE DAY #53

When I go out to eat, my favorite restaurant, bar none, is Pho 16 in West Palm Beach, a Vietnamese Restaurant.  I am in love with Vietnamese cooking.  It is so healthy and simple.  Today I am featuring my VIETNAMESE PASTA WITH SHRIMP.  I have served it with baked Tofu before and Chicken but I do love seafood.  You can definitely change the recipe and add whichever protein you like.  Vietnamese cooking uses lots of fresh ginger, lemon grass and coconut oil and Thai basil.  Ginger is so powerful since it decreases inflammation.  It's a natural antibiotic; aids digestion; cures nausea; an antioxidant and offers a wonderful flavor to foods.  Lemon Grass helps to relieve bloating, lowers cholesterol, relieves pain and anxiety and prevents infection, to name a few.  Coconut Oil and Milk both burn fat, raises the good HDL cholesterol and gives your body and brain a boost of energy.  Thai Basil has antioxidants, anti cancer properties, and anti viral, anti bacterial and anti fungal properties.  Okay.  Now that I've listed some of the main ingredients in Vietnamese foods, can you see why I love the naturalness, the flavor, the healing properties, and the incredible taste of this cuisine.  If you haven't tried Vietnamese do yourself a favor.  They are popping up all over just like nail salons.  

​   VIETNAMESE PASTA WITH SHRIMP

8 ounces Brown Rice Pasta (or for those watching their carbs, 8 ounces of Miracle Pasta, carb free)
3 Tablespoons Coconut Oil
1 - 15 oz. can Coconut Milk
1/4 cup Rice Wine (Sake, optional)
1 Tablespoon minced fresh Lemon Grass
1 inch piece of fresh Ginger, minced
3 cloves of Garlic, minced
3 Tablespoons Braggs Liquid Amino
1/2 teaspoon Red Pepper Flakes (optional)
1 medium Sweet Onion, chopped
​2 scallions, sliced thin
1 pound raw, peeled and deveined Shrimp (medium size)
1/4 cup Thai Basil, chopped

1)  In a large skillet over medium high heat add the Coconut Oil.  When hot, add the Onion, Lemon Grass, Ginger and Red Pepper Flakes (optional).  Cook until the onions start to brown over low heat.  You don't want the spices to burn so keep the heat down.  
2)  Add the Garlic and stir for 30 seconds making sure the Garlic does not brown.  Add the Coconut Milk, Sake (optional) and Braggs Liquid Amino.  Bring to a boil and lower to simmer.  Cook for 15 minutes.  
3)  Add the peeled, deveined Shrimp.  Cook for 5 minutes, turning over the Shrimp halfway.  Don't overcook the Shrimp.  It will become rubbery.  
4)  Heat the water for the Brown Rice Pasta and cook to instructions on the package.  Drain and add to the Pasta sauce.  Mix thoroughly along with the Thai Basil.  Serve hot.  Can't get much healthier than this folks!!!!

NOTE:  I put the recipe in the vegan/vegetarian category because you can add tofu.  Also it can be KETO using the Miracle Noodle.  ​