As the weather cools, I am inspired by the crisp, fall, and sometimes salty sea-mist, air in Seattle. It's a sign that autumn is here and time to warm up the mind, body and home. And with a box of Explore Cuisine's Organic Edamame Spaghetti Noodles, I decided to create an Asian-inspired soup.
Healthy, hearty and whole, these are my newly found favorite noodles. I discovered these noodles while exploring the booths at the IDEA World Fitness Convention in Las Vegas. Impressed by their samples using these noodles, this bean-based spaghetti is more versatile than I realized.
From Italian to Asian, we don't have to always use spaghetti the traditional way. The best part is that we can consume noodles without wheat. This is not only perfect for people with gluten allergies, but it gives our digestive system a break so we can still consume the things we love without eliminating it from our diet. Plus, this pasta is lower in carbohydrates and higher in protein - in fact it's 24 grams per serving! Between the fresh herbs, spices and vegetables, this is one powerful plant-based meal!
I don't know anyone who doesn't love Asian food, but sometimes there are mysterious ingredients when using premade sauces. Sodium, msg and preservatives, the secret to cooking Asian food is through the spices. I like to make my food flavorful without high dosages of sodium. All natural and food being as clean as possible is important to me.
So get ready to explore a world of cuisine that is flavored (and inspired by nature).
The original recipe below is best served for 2 to 3 people. However, the box of noodles can serve four bowls. Double the broth recipe for four people, that way there is plenty of broth to go around.
I hope your heart and home stays warm this autumn and be sure to check out Explore Cuisine's Organic Edamame Spaghetti Noodles and other products on their website. Disclaimer: I have not been compensated for my review, but have been given the product directly from Explore Cuisine.
Coconut Vegetable Soup with Explore Cuisine's Organic Edamame Noodles
Prep time: 10 minutes Cook Time; 20-3 minutes Serves 2-3 Ingredients: 1 box Explore Cuisine's Organic Edamame Spaghetti Noodles _________________________ Vegetables: 1-2 tbsp olive oil 1/2 head of broccoli, chopped 1 cup cabbage, chopped 1 carrot, sliced pinch of salt + tamari (or soy sauce) _________________________ Broth: 1 tbsp olive oil 1 inch knob of ginger, quartered 1/4 cup onion, chopped 2 garlic cloves, diced 5 inch fresh lemongrass, cut in half 1 tbsp thai basil 1/2 tsp salt 1/2 tbsp tamari (or soy sauce) 2 cups vegetable broth 7 oz (200 grams) coconut milk (1/2 can) splash of lime juice _____________________________ Optional garnish: thai basil cilantro lime wedge Directions: Noodles: Cook noodles according to the package's directions. Broth: In a pot, cook the onion, garlic, lemongrass, thai basil and ginger in oil for 3 to 5 minutes on low heat. Add the remaining ingredients and simmer on low for 20-25 minutes. Vegetables: Wash and prep the vegetables. Sauté the vegetables with oil in a skillet on low heat for several minutes. Add the salt and tamari and stir fry for several minutes until the vegetables are edible but still crunchy. Place noodles in a bowl and top with vegetables. Ladle as much broth as you prefer and top with the optional garnish. Serve warm! *NOTE: If you want this to serve four people, double the broth recipe.
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What a time to be alive! Our planet is jamming through the solar system during the most abundant times alive, but yet we are mentally and emotionally suffering. There is an interesting awakening happening where people are beginning to care about their mental, emotional, spiritual and physical wellbeing. And I hope this awakening snowballs as when times get tough, there will be nothing more important than having a clear mind and a strong body. Put yourself first for once, and watch your life blossom before your eyes once your health and spirit evolves. It is the best decision I ever made. As always, inspired by the sun, Elizabeth Join Mind Body Soul Food Every Sunday for some inspiration, or Sunspiration, where we analyze quotes and sweet nothings in 150 words or less. Get inspired everyday with our Instagram account, sunspiration_everyday with inspirational quotes, motivational messages & sweet nothings.
Happy Fall Equinox!
Looks can be deceiving. This is not exactly my finest photography skills, but I had to run to teach a yoga class within thirty-minutes of removing the pie from the oven. I had a hankering for something cheesy and hearty. Something au gratin sounded good. I picked up some late-summer zucchini and squash at the Queen Anne Farmer's Market and decided to concoct a cheesy, zucchini/squash pie.
The pie is simple to make and solidifies once the pie has been completely cooled. As you can see in the above image, the cheese sauce "bled" through the open segment, but if you want to serve the pie completely solid, let it cool and then reheat after cutting.
This recipe is extra quick if you use a pre made pie crust. If not, I recommend using your favorite recipe. If you don't have a recipe, a quick Google search will do the trick. I recommend using vegan butter instead of coconut oil to capture the buttery and savory flavor that compliments that nutritional yeast. Enjoy!
Vegan Zucchini Squash Au-Gratin Pie
Prep Time: 10 minutes Cook Time: 25-30 minutes Ingredients: 1 premade dairy-free pie crust 2 large zucchini + squash ___________________________________ 1 cup cashews, soaked for at least 2 hours 1 cup nondairy milk (used almond) 1 garlic clove 2 tbsp. nutritional yeast 1 tbsp corn starch 1 tbsp olive oil 1/2 tsp salt 1/8 tsp pepper + onion salt splash of apple cider vinegar Directions: Preheat the oven to the 350 degrees. Press the crust into a 9-inch pie pan and set aside. Thinly slice the zucchini and squash. Next, place all of the au gratin sauce ingredients into a blender and mix until smooth. Layer the slices in the pie crust in a circular pattern, alternating between zucchini and squash. When the pie is half full, pour some of the cheese sauce on top. Next, continue layering the vegetables until there is about a half to a one inch space from the top of the crust to the zucchini. Pour the remainder of the cheese sauce on top, filling any open holes. Bake for 25-30 minutes. Enjoy! You can save all Mind Body Soul Food recipes in your yummly recipe box! Hi Friends, Exciting news! I've been chosen as the North American Finalist for the Weleda Global Gardentrotter contest! I've conquered round one, and round two is about to happen in a few weeks in Germany. In Germany, the 16 finalists will take video, photography and artistry workshops to learn and then show off our skills. The best is yet to come and at the end of the week we'll discover who will be the chosen one as the Weleda Global Gardentrotter to blog, photograph and unite with nature! Wish me luck! Elizabeth
Lemon and dill go together like peas and carrots. Everything I think, smell or taste dill, it reminds me of childhood of my Ukrainian great grandmother cooking borscht or seasoning potatoes with dill. Dill is an interesting herb that is common in Eastern European cooking, but is an herb we don't use on a regular basis in America.
But nothing tastes better and more pure than a freshly picked batch of homegrown dill. I picked up a bundle for a couple bucks at the Queen Anne Farmers Market this summer. When the weather was hot (a little late posting this!), I craved a cold pasta dish.
Inspired by the complimentarily flavors of lemon and dill, I share this recipe in hopes to ignite healthy cooking on a budget. All you need are some fresh, crisp vegetables, pasta, oil and lemon.
Many of our seasonal foods are boxed, packaged products, which contributes to inflammation in the body. They are foods that are stripped from their nutrients and remain a mystery on why so many people consume these foods on a regular basis.
Healthy, whole foods cooking is not difficult and this dill-lemon pasta contains anti-inflammatory properties.
Dill is used for culinary and medicinal purposes known for aiding digestion and respiratory health and preventing insomnia. It's ironic that with the cooler climate in Eastern Europe, dill is one of the best herbs to consume to prevent chronic respiratory issues.
The plant is native to Russia and parts of the Mediterranean and West Africa. Dill is even mentioned in the Bible and ancient Egyptian writings. The Greeks and Romans prized dill for its medicinal properties. Hippocrates, the Father of Medicine, used dill in a recipe to clean the mouth and supposed ancient soldiers applied dill seeds to heal wounds. If our ancestors loved dill so much, why not resurrect the use of dill and try this pasta, a simple and easy-to-make recipe that is perfect for the work week. All you need to do is make and then take!
Vegan Lemon Dill Pasta Salad
Prep Time: 10 minutes Cook time: 10 minutes Ingredients: 2 cups uncooked pasta (used small shells) 1/4 cup fresh dill, chopped 1/3 cup olive oil 3 tbsp lemon juice 1 garlic clove, chopped 1 cup cherry tomatoes, chopped 1/2 cucumber, chopped 1/2 orange pepper, chopped 1/2 tsp salt Directions: Cook pasta according to package dressing. Mix the lemon juice, dill, garlic, salt and olive in a bowl. Set aside while you prep the vegetables. Drain and cool the pasta. Once cool, mix everything together in a bowl and serve chilled. Enjoy! Let's Connect, Remember you can save all MBSF recipes on Yummly. Click the orange Yum below! Today, I read an interesting opinion article. It is apparent that people, especially younger people, are having a difficult time controlling their emotions. Many allow every opinion, event or micro-agressive thought trigger them. How can this younger generation function emotionally? And how will they be able to handle (and carry on our legacy) in the real world? The irony is that their behavior is rippling down the stream to affect older people as some of us don't understand this over-emotional, safe-space culture. In times of chaos, it is important to have a clear and focused mind. Like a tree, we need to be grounded emotionally in order to "see" both sides of the situation so we know how to best proceed. For the major events that you cannot control, give peace and acceptance to the situation and continue to channel healthy energy into your life. As always, inspired by the sun, Elizabeth Join Mind Body Soul Food Every Sunday for some inspiration, or Sunspiration, where we analyze quotes and sweet nothings in 150 words or less. Get inspired everyday with our Instagram account, sunspiration_everyday with inspirational quotes, motivational messages & sweet nothings.
The season is shifting and the planet is ten days away from the fall equinox. As the weather cools, it's time to bring some warmth, nourishment and "roots" into our body. And nothing is more earthly than the potato, a food that has nourished humanity for thousands of years.
Americans, especially fitness professionals, have this "thing" with potatoes. It's a "bad" food because it's starchy and Americans over consume French fries.
I am the potatoes' number one fan! It's not necessarily the potato that is the problem, but HOW we prepare the potato and HOW MUCH potatoes we consume.
Various cultures around the world survive off of, and use the potato as part of their regular diet. The Irish, the Germans, Eastern Europeans, East Indians - everyone uses potatoes, but these cultures either boil, baked or lightly stir fry the potato. The potatoes aren't dunked in a vat of cooking oil and laden with chemicals.
This soup, similar to the taste of a pierogie, is simple, easy and an affordable recipe. I've made this several times and there is a trick to this soup, the size of the potato definitely matters! The smaller the russets, the more you'll taste the onion and garlic. The larger the potato, the more potato flavor you'll have. Please follow the notes below on this recipe. As we kiss the summer sun goodbye, enjoy this late-summer/fall soup to bring heartiness and warmth to your home. "My family lived off the land and summer evening meals featured baked stuffed tomatoes, potato salad, corn on the cob, fresh shelled peas and homemade ice cream with strawberries from our garden. With no air conditioning in those days, the cool porch was the center of our universe after the scorching days."
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AuthorElizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com Categories
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