Ginger Noodles

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Pasta is always a go to throughout the long winter months, the problem is it’s not always the best for our bodies. These miso ginger noodles are perfect for a cold winter night and great for every pallet. You can make them as spicy or creamy as you desire and the ginger and miso offer great healing properties to fight that lingering cold or flu!!

 

Ingredients

1 1/2 lb carrots

2″ square piece of ginger

4 teaspoons coconut oil

4 teaspoons miso

2 cups cashews

water

12oz ramen/udon/noodles of choice

1 large red pepper

1 large yellow pepper

1 cup mushrooms

1 cup spinach

toasted cashews (optional topping)

cilantro (optional topping)

pepper flakes (optional topping)

black sesame seeds (optional topping)

 

Instructions

Preheat oven to 400° F. Cut and peel the carrots and ginger into about 1/2″ pieces (size is not necessary just a general guideline). Toss with coconut oil and spread onto roasting pan. Roast until the carrots are tender, about 20 minutes.

While carrots are cooking begin cashew cream sauce. Puree cashews in food processor adding water as needed until it reaches a creamy light consistency.

Once the carrots are cooled place the cashew cream sauce, carrots, and miso in blender and blend until smooth. Again, add water to reach desired consistency.

Once the sauce is prepared, begin sautéing the remaining vegetables. Slice peppers and place into a pan with spinach and mushrooms with oil. Sauté for about 10 minutes or until peppers have a tint of golden brown and spinach is condensed.

Prepare noodles, following directions on the package.

Once the noodles are cooked and drained, add sauce and vegetables.

Add toppings as desired.

TIP- I used the amount of ginger the recipe calls for but I would recommend adding a bit more if you’re a fan of ginger to reach a stronger flavor. Cilantro and cashews are great options for toppings. The cilantro adds a refreshing kick and the toasted cashews make for a great crunchy mix!

 

Special Asian Salad

If we’re being completely honest, from a nutritional standpoint, I could eat salad three times a day for the rest of my life. While my plate may not always resemble a traditional salad, it’s always there. I eat greens with everything, and I find that when I stray away from them for a day or two I start to feel a little off. Greens are a staple in the nutritional world and should be incorporated into EVERYONE’S diet. That being said, I often get bored with my salads, I find that I have a few staple bowls I always go to and a lot of the time I don’t really think about trying anything out of the ordinary. This year for Christmas I acquired a surplus of cookbooks. I’ve never been one to follow recipes but these new books have me eager to try a few. One that stood out to me was an Asian salad from Plant Based Paleo written by Jenna Zoe. This salad is a take on a traditional kale salad, with an interesting mix of flavors and packed with nutrition. The recipe is made for four but I decided to make it my own, doubling it and adding a few things. The best part about this salad is it STILL tastes good after being refrigerated!! No soggy lettuce or dull flavors.

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Ingredients

2 large heads of kale

6-8 tablespoons black truffle oil

2 teaspoons pink Himalayan salt

2 sprigs fresh mint

2 sprigs fresh cilantro

8 scallions

freshly squeezed juice from 2 limes

2 tablespoons Bragg’s Liquid Aminos

6 tablespoons nutritional yeast

6 tablespoons hemp seeds

4 carrots

1 cucumber

OPTIONAL avocado

 

 

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Instructions

  1. Wash and dry both heads of kale. Once they are dry chop the kale into fine pieces. In a large bowl massage the kale with truffle oil and Himalayan salt. When evenly coated allow to stand for 10 minutes.
  2. In the meantime thinly slice carrots and cucumber. If the option is available, spiralize the carrots and cucumber.
  3. Add carrots, cucumber, mint, cilantro, scallions, and lime juice to kale mixture.
  4. Toss salad and then add remaining ingredients.
  5. Top with avocado and serve.

Enjoy!!