Whole 30 Thai Larb Cups

Over the past few years, I have grown to understand how food can heal and protect my body. What's so surprising, and then not that surprising, is how perfectly cultures before us, knew instinctively how to naturally nourish their bodies as well as use what was indigenous to them. Thai cuisine is of my favorites, for this reason - the flavors always make my taste buds drool, and as a health coach, I see so many benefits to the herbs and seasonings used.

So let's get started -

Ginger - been there and done that, but just in case, it's the bomb.com ... anti-inflammatory and a super herb when it comes to cancer and detoxification - It contains gingerol, which is a natural cancer cell killer that can starve off cancer cells.

Garlic, onions, lemongrass, and chilis - all these are potent fighters and preventers of infections that may be lingering in the body. Garlic and onions, specifically, always top the list of top anti-cancer foods because of their potent sulfur content.

Basil, mint, and cilantro - each of these herbs have potent abilities to help detoxify and pull metals out of the body (especially cilantro). Basil is thought to help regulate blood sugar levels and blood pressure, while mint is very protective against digestive issues.

As we approach the end of the summer, this is a great way to use up the last of the herbs in the garden. It comes together in about 25 mins and is a crowd-pleaser. My version is gluten, soy, and grain-free, so it's a perfect fit if you're doing Whole 30, Paleo, or even Keto.

These are great served traditionally in lettuce cups, but use the leftovers to top your salad the next day, or even top some plantain chips with the larb and have some Thai nachos!

Thai Pork Larb Lettuce wraps

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Yield: 4

Author: Germaine Benoit/ Nourished + Empowered

Ingredients

• 1 tbs avocado oil
• 4 large garlic cloves, minced
• 1 lb ground pork (or beef)
• 2 tbs fish sauce
• 1 1 inch knuckle of ginger, grated
• 1 3- 4 inch stalk of lemongrass, minced (tough outer stalk removed first)
• 2 green onion stalks, chopped
• 2 tbs fresh lime jucie with the zest of one lime
• 3 thai chiles, thinly sliced or 2 jalapeño peppers, chopped fine
• boston bibb lettuce
• 1/4 cup torn thai basil
• 1/4 cup chopped mint leaves
• 1/4 cup chopped cilantro

Instructions

1. In a hot skillet, heat the avocado oil. Then add the chopped garlic and cook over low heat until golden, about a minute
2. Increase heat to moderately high and add the ground pork or beef and stir, breaking up the meat finely - about 3 mins.
3. Once done, remove from heat and add 1 tbs of the fish sauce and set aside
4. Sauce - in a small bowl, combine the lime juice, grated ginger, remaining 1 tbs of fish sauce, lime zest, chopped peppers, and chopped lemongrass - stir into the larb
5. Next, stir in the chopped green onions, basil, mint and cilantro
6. Adjust seasoning then serve in Boston lettuce leaves
7. Serve with additional lime wedges

Nutrition Facts

Calories

348.21

Fat

27.63 g

Sat. Fat

9.36 g

Carbs

4.04 g

Fiber

0.68 g

Net carbs

3.41 g

Sugar

0.7 g

Protein

20.23 g

Sodium

773.55 mg

Cholesterol

81.65 mg

© Nourished and Empowered / Germaine Benoit, NTP All Rights Reserved

larb, thai, lettuce wraps, whole 30, keto, paleo

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Hello! I’m Germaine Benoit! Founder & Owner of Nourished + Empowered!

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