Cold Vegetable Sesame Soba Noodle Salad

The daffodils are in bloom and the color of yellow is found throughout the season. From the sun's rays to the distinct color of yellow, my soul has evolved from winter hibernation into the realms of rebirth. If you've followed me, you know I believe in the power of nature.

Living in Germany ignited my sense of appreciation for history, heritage and continual soul evolvement. I got even more in touch with nature than I have ever imagined. I always enjoyed the beauty of nature, but when you absorb the lessons and the powerful energy, you become your own shield madden, a wise and victorious spirit who can conquer the dark from within.  

And in this time of gaining light, the inner-rebirth sheds it's old skin, and there is only room for more light. We are all cracked. And those cracks help the light come in. I have been spending time in nature, solo, which is where I do most of my deep thinking. Right now I am in-tune with the forest. 

Normally, I am a fun-in-the-sun beach gal, but Mother Earth is calling me to the forest. And while I spend my time in forest-like and garden-rich areas in Seattle, my attention has been brought to the daffodils. 

Their stems so strong, amidst their fragile frame, I noticed how much the stems look like green onions.
From an artistic perspective, the two are so similar in how the top of the stem is a dark green, and nearer to the root the stem lightens toward white. 
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Anytime I think of green onions, I reminisce on my backpacking days throughout Asia. One of my most memorable, and spiritual, journeys included trekking throughout the fields and mountains in Chiang Mai, Thailand. 

We slept in poor villages where they cooked us pad thai and wrapped served it inside of a banana leaf. 

Along with the daffodils, I have come to appreciate these gigantic leaves in Seattle. I do not know the name of this bush, but the leaves, so big, they look as if they can become a shelter for a lost bunny who doesn't want to get wet from all of the rain. 

I am not sure where the forest will lead me, but regardless of the outcome, nature is the wisest teacher. Ironically, a song I once loved came into my life. Carbon Based Lifeforms, "Photosynthesis," which it's one line lyrics state, "What about the forests?" The creators are Swedish - could anyone be more rooted to the forest than the Scandinavians? 

And photosynthesis is what we need more of now than ever. Breathe in the light. Breathe out the dark. Shed that skin and do not be afraid. When you trust in the universe - no matter what lessons come your way - you evolve not only into a wiser person, but know that the universe will have your back - no matter what. Nothing in life is easy. Once you understand this, you can embrace life's challenges. There is always an outcome, or a rainbow waiting on the other side of the bridge. 

"During photosynthesis plants emit light, called fluorescence,  that humans cannot see."

For this recipe, you can cook this with or without tofu. I baked my tofu with a corn starch coating to make it crispy. However, it is not required. Tofu is excellent for the extra-protein, and the meal tastes excellent either way. I prefer it plant-based though. 

Cold Vegetable Sesame Soba Noodle Salad
Cook Time: 20-25 minutes

Ingredients:
1 8.15-oz. package of soba noodles (or more)
1 carrot, grated
1/2 cup kale, finely chopped
1 yellow pepper, finely sliced
Optional: 1 block of pressed tofu, baked

Sesame Dressing Ingredients:
2 green onion stems, chopped
3 small garlic cloves, diced
1/4 cup sesame oil
1/4 cup tamari (or soy sauce)
1/4 tsp fresh ginger, grated
1 tbsp balsamic vinegar
1 tsp cane sugar
Pinch of salt, paprika and ground ginger 

Directions: 
Bring a pot of water to a boil and cook the noodles according to the package directions. Meanwhile, begin the sesame dressing. Mix the ingredients in a small bowl and let it sit while you prep the vegetables. Place a bit of oil on your hands and gently massage the kale between your fingers. When complete, mix the veggies in a separate large bowl. 

Once the noodles are done, rinse in cold water. Once cooled, mix the noodles and dressing with the vegetables. Serve cool.

If you want the tofu, press the tofu as directed in this link. Next, mix cornstarch and a bit of water together until you make a paste. Cut the tofu in cubes and rub the cornstarch on top. Bake at 350-degrees for 10 minutes. Flip the tofu and bake for another 10 minutes or until crispy. Alternatively, you can use this recipe. 

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