“Caution what you put your fork in
Chew it well
And watch your portions
Read the labels
It’s good for you and the planet
Children copy from they parents
For the family raise the standards” – Stic.man
School is back in session and the adults are back to work… Aside from having to get up early and rush out the door every morning, my least favorite part about the school season is preparing lunches. Preparing four lunches every night – or worse, morning, is a pain in the ass. But I won’t tolerate the alternative.
The kids would be satisfied with an almond butter and jam sandwich every day, but not I. I get hungry at work and I need something to look forward to. This is the kind of meal I look forward to so much that I end up eating lunch at 10:30 in the morning. That happens a lot. Still haven’t figured out how to fix that dilemma.
Raw meals are great because they’re quick! In this recipe most of the hands-on time is spent chopping a few vegetables and the rest is just mixing and waiting. I can dig it.
“Go on and marinate on that…” – Outkast
Depending on where you live, it can be tough to find shiitake mushrooms. I found these dehydrated shiitake mushrooms at an Asian market a while back and decided to buy them because a) I absolutely love shiitake mushrooms and b) I like having things on hand. The downside is that they’re chock-full of sulfites – a preservative. Still, it’s nice to know you could order them online if you needed to.
Even harder to find are these kelp noodles. I buy them at Whole Foods. They’re delicious and nutritious. Kelp is a sea vegetable that is fat-free, gluten-free and very low in carbs and calories. It’s also a great source of important trace minerals like copper, zinc and manganese.
I love glass noodles and these kelp ones are a pretty good imitation, though they’re just a little bit crunchy and take a little getting used to.
Mix it all up and serve. See that bowl of leftovers? That’s called lunch.
Hope you enjoy!
Glass Noodles with Marinated Mushrooms, Spinach and Carrots
from Ani’s Raw Food Asia by Ani Phyo
2 tablespoons Nama Shoyu or tamari
2 tablespoons toasted sesame oil
2 tablespoons agave syrup
3/4 teaspoon minced garlic
1 cup thinly sliced shiitake mushrooms
1/2 thinly sliced yellow onion
1 cup julienned carrot
2 cups kelp noodles
2 cups washed, dried, and lightly packed spinach
3 tablespoons sliced scallion, cut into 1-inch lengths
2 tablespoons sesame seeds
In a medium bowl, whisk together the Shoyu (or tamari), sesame oil, agave syrup and garlic. Add the mushrooms, sliced onions and carrots to the whisked marinade. Toss to coat. Set aside to marinate and soften for at least 20 minutes.
Add kelp noodles, spinach, and scallions to the bowl with the marinated vegetables. Toss to combine. Serve and top with sesame seeds.
Will keep in fridge for one day.