I’m home sick this fine Thursday morning, and of course, instead of resting, I’m working. Working on the couch never the less; curled up in a blanket, box of tissues and hot tea on the side table, coughing and sniffling my way through a sick day to-do list. I have a problem.
This article here talks about rest being a lost art, that the pressures of today are causing people to forgo rest for work and duty. This is definitely something I need to work on (my sick day to-do list, case and point), but I’m getting there. I haven’t meditated in a couple weeks, I’ve been working crazy long hours, and I’ve been neglecting my creative outlets. It’s funny how we get so offtrack sometimes.
But, inevitably, something gives. Time to reflect, restructure, and get back to better balance. What better way to do that with some delicious healthy food?
Healthy vegetable noodle recipes like this one are a fun, different way to enjoy produce.
Usually in busy times you get stuck in a rut and find yourself eating the same things over and over again. This is one of the pit falls of a plant-based diet – your food consumption largely is based on your drive to be creative. But shouldn’t food be fun to play with? Shouldn’t we enjoy a little time in the kitchen making ourselves a nourishing and delicious treat? Convenience foods and 24 restaurants have really taken a lot of the joy out of preparing food, making it seem like a chore easily avoided instead of an enjoyable way to take care of ourselves.
Take a little time this week to rest and recharge, and maybe make this delicious salad. There’s leftovers for two, so you’ll have a great lunch the next day as well! Win win win (I’ve also been watching Office re-runs)!
More Healthy Vegetable Noodle Recipes to Try:
Asian-Fusion Sweet Potato Apple Noodle SaladPrint Recipe
- 2 medium sweet potatoes, peeled
- 2 small tart apples, cored (but not peeled)
- 4 tbsp lemon or lime juice
- 1 scallion
- 1 cup frozen shelled edamame
- 3/4 cup roasted salted almonds
- 1 tablespoon of soy sauce
- 2 teaspoons yellow or red miso
- 1 teaspoon honey
- 1 small clove garlic, minced
- sea salt and ground black pepper, to taste
- 4 tablespoons olive oil
To make the dressing, process almonds until finely chopped. Remove ½ cup of the chopped almonds, leaving about 2 tbsp in the processor.
Run the processor, finely chopping the remaining almonds. Pour 1 tbsp olive oil through the chute. Process until a smooth nut butter forms.
Add the 1 tbsp lemon juice, soy, miso, honey, and garlic into food processor with the almond butter and blend to a paste.
With food processor running, add the rest of the olive oil in a steady stream. Add salt and pepper to taste. Adjust flavor as needed.
Bring a large saucepan of water to a boil.
While your water is heating, set your spiralizer with the blade that makes spaghetti size noodles. Spiralize sweet potatoes into a large bowl. (If you don’t have a spiralizer, shred the potatoes using traditional cheese grater).
Fill another medium sized bowl with cold water and 3 tbsp lemon juice. Run your apples through the spiralizer (or shred) and immediately place in water to avoid browning.
In the boiling water, blanch the edamame for 2-3 minutes. Remove with a slotted spoon, rinse with cold water and set aside in a large bowl.
To the same pot of boiling water, add the sweet potatoes and blanch for 3-4 minutes. Drain and shock with cold running water. The sweet potatoes should still be crispy, not limp. Add to large bowl with edamame.
Drain apples from water. Add to large bowl with sweet potatoes.
Add the miso dressing to the large bowl. Add thinly sliced scallions, 1 cup quinoa (leftover from Salmon Sunomono) and cilantro and gently fold together.
Top with the remaining toasted almonds and serve.
This recipe makes enough for a leftover work lunch tomorrow.