"Gusty Mom" Pad Thai

2 sweet potatoes (peel on), diced or with cone 3

1 ½ cup purple cabbage, sliced or cone 4

1 red pepper, sliced into strips

1 cup of broccoli, chopped or cone 4

1 cup cauliflower, chopped or cone 3

2 Tablespoons, shallot, minced

3 eggs, whisked

2 Tablespoons of sesame oil

½ cup almond butter

½ cup coconut aminos

2 limes

1 ½ tablespoons of fish sauce

2 Tablespoons of rice vinegar

bamboo sprouts

¼ cup cilantro

½ cup raw cashews, chopped

Happy Carrot Way (recommended to retain maximum nutritional value)

1. Add sweet potatoes, cabbage, broccoli, cauliflower and pepper to an 11 or 12 inch skillet and set to 300 degrees. Cover. When valve clicks turn to low or 200 degrees for 8 minutes

2. In a mixing bowl, combine almond butter, coconut aminos,juice juice, fish sauce, sesame oil and rice vinegar, and stir.

3. Push veggies to the side of the pan and add eggs and cook.

4. Turn off heat and stir in sauce until thoroughly combined.

5. Sprinkle with cashews, sprouts and cilantro.

Conventional Way:

1. In a wide deep skillet, add sesame oil, potatoes, broccoli, cauliflower and peppers and cook at medium heat for 5-10 minutes until veggies start to soften.

2. In a mixing bowl, combine almond butter, coconut aminos,juice juice, fish sauce, sesame oil and rice vinegar, and stir.

3. Push veggies to the side of the pan and add eggs and cook.

4. Turn off heat and stir in sauce until thoroughly combined.

5. Sprinkle with cashews, sprouts and cilantro.