This dish is a combination of soba noodles and several different vegetables cut down to noodle thinness and smothered in a peanut sauce, the inclusion of a beet gives all the rainbow colored ingredients a naturally vibrant pink hue. Soba noodles are traditionally made from buckwheat, a seed that has been cultivated for thousands of years, and despite the name it is actually not related to regular wheat and is completely gluten-free. Continue Reading →
Creamy Tropical Green Smoothie
I have been on a major smoothie kick the past few weeks, trying out different combinations every day and this one is my favorite so far. It has a lot of fruit and ends up making around 5-6 cups, big enough for breakfast or lunch after an intense morning workout or for sharing if it’s a less active day. Continue Reading →
Crispy Yam Fries
Yam fries in restaurants have crispy coatings that can’t quite be replicated by baking yam wedges with just salt and spices at home. However, adding in some cornmeal or corn flour can come close to copying the commercial versions, without the frying and addition of processed sugar and other additives. Cornmeal has larger granules and in the end the fries are a bit crispier, corn flour has smaller granules so it coats the yams better but they do no end up quite as crispy (I used corn flour for this batch so that is what the photos depict). Continue Reading →