If you haven’t had soba noodles but you love pasta you should jump on this train A.S.A.P. There are two different kinds you can buy:
100% Buckwheat soba noodles or 50% Whole Wheat 50% Buckwheat
Although 100% Buckwheat is certainly the way to go, especially if you are gluten sensitive, they tend to run at a high price. So I settle for the 1/2 and 1/2 version, which you can usually find for $1.99 a package. How can you beat that? Soba noodles also cook very quickly, so they are a great option if you don’t have a lot of time to cook. They can be found in any health food store or asian grocery.
This recipe is called Super Spring Noodles because it incorporates some essential greens that are available to us at this time of year and aid us through the natural detox process of spring. Spring is a sign of renewal and it is present everywhere, even within ourselves. A lot of people are resistant to experimenting with these types of greens, so this can be an easy and delicious way to incorporate them.
What you will need:
-unrefined coconut oil
-2 cloves of garlic
-2 stalks of kale
– Hanful of dandelion greens
For the Sauce:
-Bragg’s Liquid Aminos or Soy Sauce
-Honey (preferably raw)
What to do:
– First order of business is to slice your veggies. Remove the kale from the stems (save these for a snack or for fresh juice!). I like to cut my kale into thin strips so that they resemble the noodles. Dandelion greens can have a bitter taste so I dice those into smaller pieces.
-In a saute pan, place a tablespoon of coconut oil and 2 chopped cloves of garlic over medium heat.
-Start to boil the water for your noodles.
-Once you can smell the aroma of the garlic you can add your greens. They won’t be on for long and don’t overcook them, you want to make sure that they keep their essential nutrients. Add a dash of salt and pepper.
-Add the noodles to the boiling water.
-When the greens start looking more vibrant they are ready. Immediately turn off the heat to the stove.
-Check your noodles! They should only take a couple of minutes to cook. Strain when they become tender.
-Put noodles back in the pot and add your greens to them.
-Whisk together 1/4 cup of olive oil, tablespoon of soy sauce or Bragg’s liquid aminos, 1/2 teaspoon of sriracha, 1/2 teaspoon dijon mustard, and a teaspoon of honey.
-Pour the sauce over the noodles and greens.
-Put in a bowl and top with a pinch of alfalfa sprouts
Eat, enjoy and reap the benefits!
This serving is only for 1 person, so multiply to suit your needs.
I know that these greens aren’t appealing to everyone. But I guarantee once you learn the benefits of them you will want to eat them as often as you can.
Dandelion greens are one of the superheroes of our produce. They can help lower blood sugar for people with diabetes. They are antiviral and help treat gout, acne, and cirrhosis. They have also been proven to help prevent and treat breast and lung tumors. How could you not want these in your life? They are also inexpensive. I buy a bundle a week, and they cost me about $2.00.
Sprouts are amazing because they are flourishing with chlorophyl and enzymes. Chlorophyll is what all natural things thrive on, including the cells in our bodies. Chlorophyll provides oxygen for our blood which in turn gives us more energy. And enzymes are essential for getting the vitamins and nutrients in our food to the places in the body that they are needed most.
Garlic is so powerful that it can even eliminate snack venom. It is also antibacterial, anti-carcinogenic, and anti-fungal.
Kale is the new It-Veggie, which is totally ok with me! Kale can help prevent colon cancer, is also rich in chlorophyll, beta carotene, vitamins A and C, and calcium.
So many benefits that we don’t even have to touch on how stellar buckwheat and coconut oil are for you as well!
If you aren’t into spicy dishes, feel free to ditch the sriracha.
And add some nutritional yeast if you usually like a little parmesan on your pasta.
Happy Easter, Happy Spring, and Happy Renewal!