Back in Business
See what I did there? Culinary punning on a rainy Saturday afternoon.
I’ll do a wrap up of my cleanse later. Will say that I ended it with a regular healthy solid meal, dinner at my parents’ house. The only part of that meal I’m a bit conflicted about is all the challah I ate. So fresh, so tasty.
I declined the offer to take some home because I’ve got some in the freezer from last week. (Despite my minor addiction when it’s nearby, once it’s home and in the fridge it’s forgotten about.)
Today’s farmer’s market (i.e. Wychwood Barns) visit was, of course, the highlight of the week. It always is. One of my favorite food suppliers provides not only good product, but the best hugs in the place. Hugs are free and nourishing in a way that food can’t be, though people keep searching and trying.
I met new people: Stacey from Vicki’s Veggies (Vicki and husband Tim themselves do sales at Brick Works on Saturdays). Kate from the new blog I Know Who Grew It (@VegEater on Twitter) and her “creative director” (I made that title up)/cameraman, Derek, who I met when they took photos a nice basket of ramps. I saw old friends from elementary school whom I see every week, my friend who works the table for Toorshi Foods (another company that sells simultaneously at Brickworks), and Nicole of Lifford Wine Agency, who’s been away so long that I didn’t recognize her despite multiple interactions online over the months. (You know that awkwardness you feel when someone you don’t recognize – or you vaguely recognize but can’t place – greets you as if you know them and you want to cry, “Yes, but who are you??”) I was greeted by a guy that I met at a party two weeks ago and we remembered each others’ names (rare when meeting on that situation).
I squeed at the sight of stinging nettles (though I’m not a fan of the taste), fiddleheads and asparagus. I bought asparagus! #Signsofspring.
When I got home I was hungry and wanted something light. I had 3 zucchini that had started to sprout mold. Zucchini noodles with some sort of sauce was the first idea, then zucchini and kelp noodles. That part was inspired by the visit I made to Raw Aura at the end of March before Chef Doug left their kitchen for another. (See Lisa’s blog post about that dinner.)
On the back of the bag of kelp noodles was a suggestion for peanut miso noodles. I was inspired by it and made…
Spiral slicer*
Blender
(All of my ingredients were organic, except for the wakame.)
Noodles:
8 oz/1/2 lb of kelp noodles, rinsed and cut smaller (I used half of a 8 oz bag)
2 small zucchini, peeled or not*
1/4 cup wakame
Optional: Sesame seeds, white or black
*You can either omit the zucchini or slice it thinly and noodle-like with a knife. I peeled it because it was going bad.
Sauce:
2/3 cup almond butter
3 tbsp miso paste (I chose mellow white miso over the stronger 3 year old barley miso)
Splash of rice vinegar
Dash of sesame oil (guessing 4 tbsp)
1/4 inch slice of ginger
3-4 tbsp maple syrup (to taste)
Cayenne pepper to taste.
Water, enough for desired consistency.
(I took the photo after putting other ingredients away.)
Rinse, drain and cut the kelp noodles.
Soak wakame in enough water to cover
If using, cut the ends of the zucchini, cut in half (width-wise) to fit in the slicer and spiral slice (see note below), reserving any ends that the slicer doesn’t spiral.
Optional step: Sprinkle zucchini with salt, let sit for a few minutes and drain. You could use a strainer/colander or squeeze out moisture by putting the zucchini in a nut milk bag.
Combine noodles and wakame in a bowl.
Blend sauce ingredients along with any reserved zucchini ends, which shouldn’t go to waste. Mix together.
Put noodles in serving bowl(s), pour some sauce over, sprinkle with sesame seeds (or not). I used black ones.
Enjoy this raw but filling delight.
Makes enough for two meals.
Nutrition information to follow in a subsequent post.
Eat well, be well
