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Soba Noodles with Spicy Lemongrass Broth

March 15, 2013
soba-noodles-spicy-lemongrass-broth

It’s no secret that I love a big bowl of noodles or a big bowl of veggies, so combining the two is just double happiness for me. I also have an adoration for Thai inspired meals. Who knew it was so simple to make at home? This soba noodle with spicy lemongrass broth recipe is perfect any time of year – full of flavor, ginger and chili. You can have it as lunch, dinner or as a starter and it will probably also cure your cold …

The great thing about this dish is you can add any type of green or vegetable that you like, it goes with just about anything. Simply add all the fresh ingredients together and let the flavors meld – and you have yourself a delicious noodle bowl.

Well, that is all for today. Wising you all a very happy weekend! Now if I could only find some tropical weather…

soba-noodles-with-spicy-lemongrass-broth

Soba Noodles with Spicy Lemongrass Broth

Vegan & Gluten-free

Serves 2-3

Ingredients:

  • 6 cups water
  • 2 red chillies (seeded)
  • 2 inch piece of ginger (roughly chopped)
  • 2 cloves garlic (minced)
  • 1 Tbsp. black peppercorn
  • 2-3 lemongrass stalks (chopped)
  • juice of 1 lime
  • buckwheat soba noodles, or any desired noodle
  • broccoli
  • sugarsnap peas
  • bean sprouts
  • basil
  • sesame seeds

Directions:

  1. Place water, chili, ginger, garlic, peppercorns, lemongrass and lime juice in a large pot and boil for 30 minutes. Strain.
  2.  Place the strained broth back on the stove in a large pot over medium-high heat. Add noodles and vegetables of your choice. Cook for about 7 minutes or until the vegetables are the desired tenderness and the noddles are cooked. Serve warm and enjoy.
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Masala Chai

February 28, 2013
calming-chamomile-tea

It’s hard to overestimate the importance of tea in Irish culture. Tea is simultaneously a beverage, a medicine and a social ritual. It’s the sense that a cup of tea and a chat can cure anything. Even if the weather forecast looks dreary I can be sure that a cup of spicy warmth awaits me at the end of my day.

Making this tea from scratch is easier than you might think. Simply steep black tea with cinnamon, cardamom, clove and ginger. You’ll appreciate how the spicy fragrances fill your kitchen. Chai is a centuries-old beverage originating from India. In fact, the word chai  is the generic word for “tea” in Hindi, where as in the west we are referring to “masala chai” or spiced tea.

This tea is a health-promoting beverage and a tonic for the whole body. It strengthens the nervous system, energizes the body, clears the mind, and is both a remedy and preventive measure for colds, allergies and other illnesses.

What do you do to unwind at the end of the day?

chai-tea-ingredients

Masala Chai

Ingredients:

  • 8 cups water
  • 15 whole cloves
  • 3 sticks of cinnamon
  • 20 whole cardamom pods (split the pods first)
  • 6 ginger root slices (1/4 inch thick, no need to peel)
  • 2 tsp. orange zest
  • black tea – 1/2 tsp. loose leaves or tea bag (optional)
  • milk of choice and sweetener to taste

Directions:

  1. Bring 2 quarts of water to a boil in a large pot. Add cloves, cinnamon, cardamom and ginger to boiling water. Cover and boil for at least 30 minutes. Let steep until it reaches desired flavor.
  2. Remove from heat, add black tea and let cool. Strain tea.
  3. When ready to drink, add one part warm milk (rice, oat, nut, soy) to one part warm chai concentrate. Sweeten to taste with honey or maple syrup. This concentrate will keep for 2 weeks in the fridge or freeze it in ice cube trays to add to smoothies.

masala-chai

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Green Smoothie

February 16, 2013
green-smoothie

I’ve been on a smoothie kick lately. They are so tasty and filling – makes for the perfect thing to eat post morning workout! If you have been cooking a lot of vegan or raw food you’re probably familiar with avocado in desserts.. but have you tried it in a smoothie? Banana, creamy avocado, greens, spicy ginger and tart, yet sweet pineapple makes this drink a tall glass of deliciousness. The Green Smoothie of course makes an amazing breakfast, but it can be enjoyed as a snack or light lunch as well. You can also add kale, chard or other dark leafy green of your choice.

I love sharing new recipes that can are easy to make part of a healthy weekly menu. Fruity green smoothies are easy to rely on for simple and delicious breakfasts and snacks and they provide so much flexibility – you can add or subtract whatever additional ingredients you’re in the mood for.

Green Smoothie

Vegan, Raw & Gluten-free

Serves 1

Ingredients:

  • 1/2 avocado
  • 1 banana
  • a handful spinach
  • 1/2 inch fresh ginger
  • 2-inch slice pineapple
  • 1 cup ice cold water

Directions:

  1. Place all ingredients into a blender. Blend on high until smooth .

(*Photo Credit: my sister, Jenny Norris – jjnorris.com)

7 Comments

Exotic Spice Cookies

February 13, 2013
exotic-spice-cookies

Valentine’s day is silly, but I’ll look for any kind of excuse to get dressed up and take my handsome man out on the town. While we don’t go over the top with celebrating, I get into the spirit of the day the only way I know how to show true love: food. I baked again, and with a vengeance.

These are my latest creations – Exotic Spice Cookies. They are perfectly spicy, wonderfully soft and deliciously chewy. They are an ideal companion for a hot cup of tea. And the best part of all – baking a batch or two is incredibly easy. And on a day like today (rainy), baking is the perfect way to pass the time.

Happy baking!

vegan-cookies

Exotic Spice Cookies 

Vegan

Makes 12 cookies

Ingredients:

  • 1 cup quick oats
  • 1 cup spelt flour or whole grain whole-wheat flour
  • 2 tsp. fresh or powdered ginger
  • 3/4 teaspoon cardamom
  • 3/4 teaspoon cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/3 cup nut butter (I used organic almond butter)
  • 2 Tbsp. coconut oil or olive oil
  • 1 cup coconut sugar
  • 1/2 cup non-dairy milk (I used rice milk)
  • 2 tsp. pure vanilla extract

Directions:

  1. Preheat oven to 325°F (160°C).
  2. In a large bowl mix together the dry ingredients: oats, flour, ginger, cardamom, cinnamon, baking soda and salt.
  3. In a small bowl mix nut butter and oil until well blended. Stir in sugar, non-dairy milk and vanilla until combined.
  4. Add wet to dry ingredients and stir with a wooden spoon just until combined.
  5. Drop dough by spoonfuls onto baking sheets. Bake 12 to 14 minutes, until lightly browned. Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely.

 

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