July 19, 2017 / Lyn Jones / 0 Comments
This salad tastes like summer. Eat it by itself, with a vegetable gallette, with barbecued lamb or chicken or fish or steak. Mix it with pasta. It’s super quick and simple to make, tastes great and looks pretty. It’s also full of stuff that’s good for you. Green stuff, good fats, great things.
serves 4 as a side, 1-2 as a main.
Ingredients
2 small or medium zucchinis, spiralized
1/2 cup firmly packed mint leaves, roughly sliced
1 cup peas (blanched)
1 birdseye chilli very finely diced
1 Tab flaked almonds, toasted
1 Tab freshly grated parmesan (or sauerkraut)
1.5 Tbs olive oil
juice and rind of half a lemon
salt and pepper to taste
Place zucchini, peas, mint and chilli in a bow. Toss with lemon rind, juice & oil. Season lightly & toss. Scatter parmesan and almonds over the top and serve.
July 5, 2017 / Lyn Jones / 0 Comments
The simple paste that forms the basis of this sauce is rich in miso, chilli, garlic and ginger and is an excellent home made flavour bomb. Lose the flavour sachets and make your own paste. This one takes a minute or two to throw together – ideal.
Ingredients
3 tsp red miso paste
2 tsp freshly grated ginger
1 tsp rice wine vinegar
1/4 tsp sesame oil
1 tsp chilli and garlic paste/sauce (sirarcha or sambal olek work)
150g dried noodles (egg white, rice noodles etc anything that cooks quickly)
1.5 cups finely shredded cabbage
1/2 cup peas
1 carrot, grated, spiralised or sliced into long ribbons
1 radish
1 cup bean shoots
1/2 cup coriander leaves
2 eggs
Bring a small pot of water to the boil. Add the 2 eggs (in shells!) and simmer for 6 minutes 30 seconds. Remove and cool in icy cold water. Once cool enough to handle, peel and set aside.
Make a paste by mixing together the miso, ginger, and chilli sauce until well combined. Add the sesame oil and vinegar and stir again to combine. Set aside.
Cook your noodles according to packet directions. If they need to be soaked in hot water soak them for 1 minute less than you normally would. Drain.
Assemble your ramen by placing the carrot, peas, noodles and cabbage in the bottom of your bowls. In a small jug or pot combine the paste you have made with 3 cups of water and stir to dissolve. Pour this over your noodles and allow to sit while you arrange the other ingredients on top. Finish by slicing the egg in half and placing on top of your noodle soup. Ideally you want to wait at least 2 minutes before digging in to your soup to make sure the noodles are cooked through and everything is hot and delicious!
WORK LUNCH TIP: Assemble all ingredients in a heat proof container and keep the paste in a small separate container. When your ready to have lunch combine the paste and water and pour over your noodles. If doing this as single serves for a work lunch just mix a couple of teaspoons of the paste (half what you have) with 1.5 cups of water.
EXTRA PROTEIN: Blanch 1/2 cup edamame beans in their pods for 1 minute, then pod. Can also add 1 Tab toasted sesame seeds to the noodles.