Super Noodles
(serves 6-8)
Ingredients
1 pkt Flat rice noodles
2 tblspn Olive oil
1 ½ teaspoon Cumin seeds
1 teaspoon Crushed red pepper
1 teaspoon Turmeric
1 ½ teaspoon minced ginger
2 stalks celery
2 medium sized green zucchini
4 medium sized Carrots
1tablespoon Braggs Amino Liquid
1lb Tofu- cut in 1 inch cubes
salt/pepper to taste
4 tablespoon Tahini paste
½ cup fresh mint
¼ cup fresh basil
1tablespoon Braggs Amino Liquid
1lb Tofu- cut in 1 inch cubes
salt/pepper to taste
4 tablespoon Tahini paste
½ cup fresh mint
¼ cup fresh basil
¼ cup lime juice
Method
In a big pan of boiling water add ½ teaspoon of oil and some salt. Add noodles to the boiling water and let it cook for 6-8 minutes till al dente (“brake noodles against the edge of the table a couple of times before adding to the water”- Kasia’s tip) or follow packet instructions to cook rice noodles.
Thinly slice the celery, zucchini and carrots in ½ inch thick half moons.
Heat oil in a large, shallow saucepan. Add cumin to hot oil and once it starts to crackle add minced crushed pepper (optional), turmeric and minced ginger. Add cubed tofu and then add Bragg’s liquid till tofu gets a nice coating of the turmeric yellow and Bragg’s liquid. Add the veggies to the oil, season with salt and pepper, turn the heat up a bit, and sauté for 3 minutes. Then simmer on low heat with lid covered for 5 minutes until veggies are tender but not over cooked. Add the Tahini paste and mix well with the vegetables and tofu .Then add the cooked noodles and gently fold it in with the veggies. Sprinkle lime juice,chopped cilantro or basil along with mint as garnish. Serve hot.
Thinly slice the celery, zucchini and carrots in ½ inch thick half moons.
Heat oil in a large, shallow saucepan. Add cumin to hot oil and once it starts to crackle add minced crushed pepper (optional), turmeric and minced ginger. Add cubed tofu and then add Bragg’s liquid till tofu gets a nice coating of the turmeric yellow and Bragg’s liquid. Add the veggies to the oil, season with salt and pepper, turn the heat up a bit, and sauté for 3 minutes. Then simmer on low heat with lid covered for 5 minutes until veggies are tender but not over cooked. Add the Tahini paste and mix well with the vegetables and tofu .Then add the cooked noodles and gently fold it in with the veggies. Sprinkle lime juice,chopped cilantro or basil along with mint as garnish. Serve hot.
Dessert- Live snow balls
Ingredients
1/3 cup Almonds
1/3 cup Dates (soaked for 1-2 hrs)
1/3 cup Coconut powder
Method
Put the almonds in a food processor and process till they are coarsely powdered. Keep them aside in a bowl. Drain the soaked dates and crush in food processor until ithey start to form a semi soft dough. Now add the crushed almonds and process till they start to clump together. Place mixture in a bowl and take a small part of the dough mix to form golf size balls. Now in another bowl place the coconut powder and take the rolled out date and almond balls and dunk it in the coconut powder. The coconut will adhere to the ball to form delicious live snow balls.
Vegetarian Pho
(serves 6-8)
(serves 6-8)
A vegetarian version of this traditional Vietnamese soup..
Broth
2 cubes Asian flavored vegetarian bullion
2-3 inch ginger, coarsely sliced
1 (3 inch) cinnamon sticks (optional)
2 star anise pods (optional)
4 cloves (optional)
8 cups water
Soup
1 lb rice noodles
8 ounces blanched or raw tofu, cubed
5 bok choy or 8 baby bok choy
1cup broccoli florets
Garnishes
1 cups bean sprouts (approx)
Fresh basil, (or mint) and cilantro leaf, left whole (a big handful, to taste)
½ cup lime juice and lime wedges for decoration
Hot sesame oil
Crushed unsalted peanuts
2 scallions, thinly sliced (both green and white parts)
½ cup white vinegar with green chilies (optional)
½ cup lime juice and lime wedges for decoration
Hot sesame oil
Crushed unsalted peanuts
2 scallions, thinly sliced (both green and white parts)
½ cup white vinegar with green chilies (optional)
Method
To make the broth, heat a large pot over medium-high heat. Add vegetable bullion, ginger, and optionally- cinnamon sticks, star anise, and cloves Bring to a boil. Turn the heat down to medium-low, cover, and simmer for about 25 minutes. Strain into a clean pot and discard the solids. Taste the broth and add salt if necessary. Keep warm over low heat. Add the tofu to the warm broth and allow to heat through
While the broth is simmering, prepare the rice noodles as per package directions.
Steam or blanch the bok choy and broccoli – cook them al dente and keep them warm to serve with soup
When you are ready to assemble the soup,. Drain the soaked rice noodles and divide evenly among 4 to 6 large bowls. Using a slotted spoon, scoop the tofu out of the broth and distribute among the bowls. Ladle the hot broth over the noodles. Serve the bowls of pho with the scallions, bean sprouts, herbs, lime juice, lime wedges, sesame oil or chili sauce on a separate platter so that everyone can season their own soup as they wish.
The slightly warmer moist weather of spring increases similar qualities in our body. It’s why we are prone to coughs and colds, lung congestion and other mucus related illnesses at this time of the year. You feel like hibernating and eating heavy, rich foods, which only will only increase Kapha imbalance. Instead, eat warm but lighter, more cleansing foods, ramp up the spices and get your body moving.
• This is good time to detoxify your system through Panchakarma, fasting or juice diets for a maximum period of a week.
• Eat more light, pungent and astringent tasting food and reduce intake of heavy,oily, sweet, mucus producing foods like ice cream, and dairy products. Seasonal vegetables like artichoke, celery, spring greens & Spices like ginger, black pepper cumin and cayenne should be eaten during this time
• Eat more light, pungent and astringent tasting food and reduce intake of heavy,oily, sweet, mucus producing foods like ice cream, and dairy products. Seasonal vegetables like artichoke, celery, spring greens & Spices like ginger, black pepper cumin and cayenne should be eaten during this time
Live Snow balls
