Pad Thai with Almond Ginger Dressing

From The Hippocrates Health Institute Kitchen - A favorite of our Health Educators...

Pad Thai, Yield: 4 Servings
1 1/2 C. Spiralized Purple Top Turnips
2 C. Bean Sprouts
1/3 C. Thinly Sliced Scallion
1/2 to 1/4 C. Almond Ginger Dressing
1/4 C. Chopped Dehydrated Almonds

1. In a bowl, combine the radish noodles, bean sprouts, and scallion. Add fresh cilantro and/or basil if desired.
2.Toss the Almond Ginger Dressing with the noodles and scallions.
3. Add he bean sprouts and mix again.
4. Add chopped almonds and mix again.
5. Plate and garnish with additional bean sprouts, scallions and almond.

Almond Ginger Dressing, Yield: 4 Cups
2 C. Chopped Bell Pepper
1 C. Raw Almond Butter
1/2 C. Chopped Scallion
1/4 C. Chopped Red Beet
2 T. Chopped Ginger
1 Clove Garlic
1 1/2 T. Kelp Powder
1 C. Water
1 T. Braggs Aminos or Nama Shoya (optional)
1/2 T. Fresh Lemon Juice
Cayenne to taste

In a blender combine all ingredients. Blend well and season to taste.