Asian Noodle Soup for Winter

 

Asian Noodle Soup with Leeks

I have always loved eating Asian Cuisine. It has been a long time favorite of mine, however the spices are foreign to me. I'm at a loss when combining the delicious flavors that permeate some of the most delicious dishes I've ever consumed. As I perused Ayurveda Cooking for Beginners by Laura Plumb, I saw this recipe - Asian Noodle Soup - and I knew I was going to remake it, as I do with most recipes. This soup is warm, soothing, and flavor filled! Perfect for Fall, Winter, or when you need to feel nourished, it pacifies Vata and has all 6 tastes, which makes it a satiating meal to your taste buds. Let's not mince words, here we go. 

Ingredients:

• 1 tsp of grape seed oil
• 1 tsp sesame oil, and a dash for serving
• 1 inch piece of ginger, peeled and minced
• 1 leek, washed and chopped
• 4 garlic cloves, minced or finely grated
• 4 cups of broth of choice + 2 cups of water
• 8 oz of noodles of choice
• 1 cup of fresh spinach
• 1 tbs sesame seeds
• dash of tamari or soy sauce
• chili oil (optional)

Directions:

• Cook noodles al dente, per directions. This means to under cook as they will finish in the soup
• Drain and add 1 tbsp of sesame oil to prevent from sticking
• Set aside
• In a soup pot, add the grape seed oil, sesame oil, ginger, and leeks on medium high heat. 
• Allow them to sweat for 5 minutes
• Add in garlic and stir for 1 minute, and then add the broth
• Bring to a boil and add in spinach and allow to wilt a bit
• Turn off heat and remove from heat.
• Toast sesame seeds in a dry pan, high heat for 60 seconds. Remove from pan. Do not leave in hot pan.
• Add in miso to soup pot, mix
• Add in noodles
• Serve in a bowl with a dash of tamari and the toasted sesame seeds. I also added a dash of sesame oil and a dash of chili oil

Watch me taste test!!

The flavors in this are so authentic and nourishing. It was easy and quick to make, and customize-able! You could swap out your dosha pacifying foods, as is done in the cookbook. Every meal we eat can be made with Ayurvedic principles and dosha specific, it's one of the reasons I am so passionate about sharing this healing science of life and longevity. Did this entice your appetite? Tag me if you make this, would love to see and share! 

How To Use Spices Internally and Externally - Black Pepper

Black Pepper, known as Piper nigrum (Piper nigrum), is a part of the family Piperaceae. Usually dried and used as a spice known as a peppercorn, it is an excellent aid for stimulating digestion. It's qualities are Hot and Dry, pacifying Kapha and Vata. It is a powerful expectorant and mucus-cleanser when added to honey. Vipaka, post-digestive effect, is pungent, and heating. Black pepper strengthens the plasma (Rasa dhatu), blood (Rakta dhatu), fat (Meds dhatu), marrow and nerve tissues (Majja dhatu).

Black pepper is native to Kerala in Southwestern India and is extensively cultivated there and other tropical regions. Used in ancient remedies for: constipation, insect bites, tooth decay, sunburn, arthritis, lung disease, toxins in the colon, fever and more! Because black pepper is a carminative (expels gas from the body), it discourages intestinal gas from forming, in addition, the outer layer of the peppercorn aids in the breakdown of fat cells. It promotes sweating as well, which can help rid the body of ama (toxins). This common condiment comes from a lineage of royalty and was considered the King of Spices during the Middle Ages. At that time, Black Pepper was more valuable than gold. Only the wealthy could afford to keep and store. Now, it's considered a staple in most homes.

Why is Piperdine so important?
Black pepper contains essential oils like piperine, which is the source of its bold character and heat. This compound zaps your taste buds and triggers a sneeze when it hits the nerve endings inside your nose. Piperine stimulates the taste buds, activating the pancreas to start producing digestive enzymes. It tones the lining of the intestines, and speeds up the time it takes to move all the way through the digestive tract. Piperdine is is exceptional in its influence on the liver, drug-metabolizing system and improves digestion and metabolizes medications faster.

How to consume for best benefit?
A pinch or more is enough. You can put black pepper on anything, including fruit. Add pepper last, as adding in too early may leave a bit of bitterness. Store in glass, metal, or plastic. Never store in wood, as wood leaches the oil from the peppercorns, making them stale. Use in moderation as it is Pitta aggravating when used in excess.

RECIPES

Black Pepper Gravy

Ingredients

• 5 tbsp olive oil or vegan butter
• 7 tbsp all-purpose flour
• A pinch of garlic powder
• 1/2 tsp poultry seasoning, optional
• 1/8 tsp nutmeg
• 4 cups cashew milk, at room temperature
• 2-3 tsp Fresh cracked pepper (or more)
• Salt, to taste

Directions

• In a medium sized pot heat oil over medium-high heat, add flour and stir for 2 – 3 minutes, until it turns light golden brown
• Add the garlic powder, poultry seasoning and nutmeg, mix well, stir for a minute or so. Mixture will form a ball of sorts
• Slowly add the milk and continue to stir
• Bring just to a boil, reduce heat to medium and continue to cook, stirring constantly, until gravy has thickened to desired consistency, about 10 minutes.
• Gravy will thicken a bit more as it cools. Season with plenty of pepper and salt to taste. Set aside with lid on, or slightly askew stirring every now and then until ready to serve. If gravy cools too much, heat over low until warmed

Black Pepper Tea

Ingredients

• 2 cups filtered water
• 1 Ginger tea bag or 1 tsp chopped fresh ginger
• 1 tsp. freshly ground Black Pepper
• 1 Tbsp. honey 
• 1 tsp. lemon/lime juice
• 1/8tsp Turmeric (optional)

Directions

• Bring the water to a boil. 
• Turn off heat.
• Add all other ingredients 
• Steep for three to five minutes
• Strain and drink while hot

Would you like to learn more? All year long I'll be sharing about spices, herbs and how to use them for healing internally and externally.  Coming up next is Ginger! Stay tuned!

Vegan Bolognese with Zucchini Noodles

This recipe is a hit with the vegans and the carnivores! It definitely fools the plant based crowd, as I always hear "does this have meat in it?" because it is so flavorful and chunky!! This was originally from My Darling Vegan but I customized it for the retreat I'm catering this week. Let me know if you make it!!

Mushroom Bolognese with Zucchini Noodles

Ingredients

4 lg. Zucchini

3 tbsp olive oil

2 carrots, chopped

1 c. raw walnuts

¼ c fresh parsley, minced

¼ c. fresh basil, minced

¾ c. coco amino acids

2 lbs. Cremini mushrooms, sliced

28 oz. crushed tomatoes

¼ c. tomato paste

2 tbsp. Nutritional yeast

1 tbsp maple syrup

Salt and pepper to desired taste

Instructions

Begin by slicing mushrooms and cooking in 2 tbsp of oil (your choice). Once they are cooked, allow to cool.

Then

- In a food processor, pulse mushrooms until they are well minced and set aside.
- Pulse carrots and set aside.
- Pulse walnuts a few times until they are well minced, set aside.
- In a large pot heat 2 tablespoons oil over medium heat.

- Transfer carrots to pot and sauté for about 10 minutes, stirring occasionally.
- Once carrots are fragrant and a little soft, add fresh herbs and coco amino acids, bring to a simmer for a few minutes.
- Add mushrooms to the skillet and stir for 5 to 7 minutes.

- Add tomatoes, tomato paste, nutritional yeast, and maple syrup. Stir to combine, season with salt and pepper, then cover again and let cook on low for 45 - 60 minutes.
- While sauce is simmering, make your zucchini noodles with a vegetable spiralizer.
- Top noodles with mushroom bolognese and serve immediately with fresh herbs.

EnJOY!!

How to make Vegan Chickpea Scramble with Kale

Original Recipe from mydarlingvegan.com

This is another recipe I used for a retreat. It was a hit! The original recipe called for Swiss chard but i had a ton of kale left so I used that. It was super easy to make, but required some prep work. I mixed the chickpeas before I sauted the onions and garlic. It allowed the chickpeas to marinate in the juice before cooking them. I also set out avocados, hemp seeds, chia seeds, and nutritional yeast for toppings, although none are necessary. The trick is to slowly saute the onions and garlic on low heat for at least 20 minutes. This allows the flavors to really develop, but feel welcomed to shorten the time as per recipe.

I can see this being stuffed into a tortilla, wrap style, for an quick and easy meal to take along when in the run.


Kale and Chickpea Scramble

1 tbsp oil

½ white onion, thinly sliced

4-5 garlic cloves

1 can of chickpeas, rinsed and drained

3 tbsp nutritional yeast

Juice from ½ lemon, ½ lime and zest of both

1 tsp turmeric

½ tsp salt

3 large Kale leaves, de-stemmed and roughly chopped

Heat oil, add onions, and garlic. Saute for 5 - 7 minutes.

In a separate bowl mix chickpeas, nutritional yeast, lemon & lime juice and zest, turmeric, and salt into a bowl and smash.

Place chickpea mix into skillet with onions and cook for 3 - 4 min.

Add kale and wilt slightly.

Serve immediately.

Let me know if you make it, I'd love to what you think, and any changes u made to improve this.

Eat and be merry!