Wow! This past week has been a whirlwind of Christmas celebrating. I loved spending time with some of my favorite people, even if it felt a bit like speed dating at times – a quick hello, what’s new and then on to the next. While I enjoyed time with family and friends, I was challenged at times switching up my normal routine, and I have to admit that I indulged in foods that are not part of my daily diet…especially sugar. I probably ate more of the processed white stuff in the past week then I have in the past 6 months! And almost immediately I could (and still can) feel it in my body and see it on my skin.
This reminded me of why I choose to eat the way that I do, because of how I look and feel. I often have people ask me questions about my eating habits. Lots of times people look at me like they feel sorry for me when I tell them I coach people on healthy living. Here’s the thing, I don’t feel deprived, I eat what I want, and I indulge in moderation. Yes, I have sugar in my house and I am far from perfect. I just know which foods work for me and which don’t. Do I sometimes eat the foods that make me feel not so fabulous, yep…and then I’m reminded why I don’t make that choice all too often.
It’s all about bio-individuality, a term I learned during my certification program at IIN. This concept in my opinion is one of the fundamental keys to healthful living – learn what works best for your body. You want to eat foods that give you energy, that help you maintain a stable mood and a clear head, that help meet your nutritional needs, and foods that you enjoy. Once you learn how to do this, it’s all really simple.
I wanted to share with you a recipe that hits on all of those points for me, Spicy Soba Noodles. I made some to take to one of our family “speed” celebrations. While the initial responses were “nope” and “those noodles look scary” the end responses were “can I have that recipe” and “I’m not going to lie, I had seconds…well maybe thirds.”
A friend of mine shared this recipe from One Dish Vegan by Robin Robertson. It is one of my favorites and a consistent go to in our household. I have to admit that mine is always a little different but I will include the original recipe (which is amazing) along with my edits. Know that you can play around with this a bit and it consistently ends up delicious! One of my favorite ways to enjoy this dish is with some pan seared scallops…soooooooooo good!
Ingredients:
- 10 ounces uncooked Soba noodles
- 2 Tbsp dark sesame oil
- 1 cucumber, peeled, seeded, halved lenghtwise, and cut crosswise into 1/4 inch slices (I used 3 mini cucumbers, roughly peeled and with seeds)
- 3 scallions, minced (I used a red onion since that is what I had on hand)
- 1 1/2 cups cooked shelled edamame ( I used 1 bag of frozen so it was 2 cups)
- 2 Tbsp wheat-free tamari
- 2 Tbsp rice vinegar
- 1 Tbsp sweet Asian chili sauce
- 2 teaspoons sriracha
- 2 teaspoons agave nectar (I had to use honey since I was out of agave)
- 2 teaspoons toasted sesame seeds
- salt and freshly ground black pepper
1. Cook the soba noodles in a large pot of boiling water, stirring occasionally, until just tender. Drain and rinse will under cold water, then transfer the noodles to a large bowl. Add the sesame oil and toss to combine. Add the cucumbers, scallions and edamame to the noodles.
2. In a small bowl, combine the tamari, vinegar, chili sauce, sriracha, and agave. Mix well, then pour the dressing over the noodle salad, season to taste with salt and pepper and toss gently to combine. Taste and adjust seasonings if needed. Sprinkle with the sesame seeds and serve.
Enjoy!
