Had to share this super yummy recipe for a skin rejuvenating juice that is adapted from Elisabeth Peyton-Jones’s great new book Cook Yourself Young. If you have not heard of Elisabeth I thoroughly recommend her books about eating to look and feel younger (Eat Yourself Young was a best seller a few years back). She is a trained herbalist and naturopath that advises clients around the world on how to slow down the ageing process by choosing foods which makes you look and feel healthy. Continue reading “Spooky juice”
One of the (few) benefits of colder evenings is that I get to experiment with autumn and winter recipes – in August! Who’d have guessed? We’re still unpacking and generally settling back into the house after summer holidays so last night’s dinner HAD to be quick as well as warming. With a few left overs in the fridge the focus was on the broth. I used a red thai curry paste as a base that I buy from the health food shop, ready made, suitable for vegetarians and vegans.
I know you can make this paste yourself but with no ingredients at home this brand is a great go to in need. It is so intensly flavoured that even a tiny bit adds richness and gravitas to any broth you make – and if the broth is good the world is your oyster. You can add almost any veg, fish or seafood and you’ve got yourself a rocking meal that infuses your body with goodness too. I used wild salmon as the ‘meat’ ingredients but if you are vegan you can easily leave that out and the soup would be just as good.
Here’s what went into last night’s soup:
Bowl of Goodness
1 medium onion
2-3 cloves of garlic
2″ piece of ginger root
2 tsp red thai curry paste, concentrated
1 courgette, chopped
1 red pepper, chopped
1 small can of coconut cream
1 fillet wild salmon (already cooked)
salt and pepper
Start with chopping onions, garlic and ginger finely. Add to pan with large table-spoon of coconut oil, the more the yummier I say. Add a couple of teaspoons of the red thai curry paste and mix with the coconut oil and the onions for a couple of minutes until the paste has dissolved and the onion mixture softened (not burned). Add the courgettes and the red pepper and stir continuously until softened, then add the edamame beans and the coconut cream and stir until all is coverd in the cream. Add salmon and turn down the heat and let simmer under lid for about 5-7 minutes. You may need to add a bit of water if you Add salt and pepper to taste. Serve in pretty bowls and garnish with parsley. For a meatier meal you can add rice noodles and/or mushrooms to the soup, I just didn’t have any at home. Hope you enjoy the soup!! Happy Sunday! x
This soba noodle recipe is loosely inspired by Kris Carr’s blog, Crazy Sexy Life, and was created by Elisabeth Rider. I can highly recommend the fresh flavours of mange tout, coriander and asparagus mixed in with the chewy texture of soba. As usual I went off piste due to having the ‘wrong’ veggies at home but it was not a problem – very rarely do you come across a combo that doesn’t work. Which is why eating green (and colourful) is so easy.
Soba noodles is a Japanese staple product and made of 100% buckwheat flour. Buckwheat is especially great for those with a gluten intolerance and known for its cholesterol reducing properties. It can be eaten both hot and cold in soups or salads and is popular in Japan and elsewhere. For example, a favorite dish on our recent Hawaiian trip was cold soba noodle salad with fermented beans. It may not sound so incredibly appetising perhaps but it turned out to be really very tasty. The accompanied slurping is an additional bonus – totally accepted practice in fact. Top tip is to not over cook (I did) as the noodles can go a bit flabby. Here is the original recipe which I was inspired by:
1 8-oz package of buckwheat soba noodles
1 8-oz package of frozen organic shelled edamame
1 large carrot, julienned
1 large red bell pepper julienned
1 medium head broccoli, cut into small florets (about 2 cups florets)
3 baby cucumbers, chopped
5-6 scallions, green and white parts finely chopped
3 tablespoon cilantro, chopped
For the dressing:
1 ½ tablespoon toasted sesame oil
1 tablespoon flax-seed oil
1 ½ tablespoon Braggs Amino Acids Liquid (or organic tamari/soy sauce)
1 tablespoon apple cider vinegar
1 tablespoon agave nectar
1 inch knob ginger, finely grated
1 teaspoon your favorite hot sauce (optional, for heat)
Add the prepared carrot, red bell pepper, broccoli, cucumbers, scallions and cilantro to a large bowl and reserve. This recipe feeds an army; use the biggest one you have.
Fill a separate large bowl with purified ice water to shock the edamame and noodles after blanching/cooking.
Bring a large pot of purified water to a boil, and blanch the edamame for about 2 minutes. Using a slotted spoon or spider utensil, transfer the edamame immediately to the ice water to cool it, and stop the cooking process. Remove the cool edamame from the bowl with your slotted spoon or spider utensil (let it drain well), and add it to the bowl of veggies.
Bring the water back up to a boil, then break the noodles in half and add them to the pot. Cook them a minute short according to package instructions to al dente, then transfer to the ice water just like for the edamame. Add more ice to the bowl if needed before adding the noodles.
While the noodles cook, add all of the ingredients for the dressing to a medium bowl and whisk together vigorously for about 2 minutes, until well emulsified.
Remove the cooled noodles from the ice bath with your slotted spoon or spider utensil. Let it drain well, just like the edamame. Add the noodles to the bowl of veggies.
Pour the dressing over the entire bowl of noodles and veggies. Toss well to combine. This dish can be served at room temperature or cold. Enjoy x