Nourishing ourselves well in the spring can be kind of tricky, our bodies are becoming more inclined to fresh produce but it is still too cold and damp out for large amounts of light food. This kind of dish is a balanced combination of warming, grounding food that is easy to digest, with lots of lightly cooked vegetables.
Tahini is simply sesame butter, the creamy outcome of mashed up sesame seeds, commonly used in the Middle East where sesame is known as the “seed of immortality”. Beyond that compelling name they have much to offer, being incredible sources of calcium and rich in zinc, magnesium and vitamins A and E. Sesame seeds are a great addition especially for vegans and vegetarians because they provide some of the amino acids (building blocks of protein) that most other plant protein sources like grains and legumes do not have. Since the seeds themselves are so small they can pass through the digestive system without being properly broken down and assimilated, causing us to miss all the nutrients, but that is definitely avoided when they are blended into tahini. Tahini does have a strong flavor, so if it does not appeal to you then almond butter or peanut butter could be substituted in.
Buckwheat makes a really nice nutty flavored and chewy noodle, it is one of my ultimate comfort foods. Despite the misleading name, it is not even related to wheat and does not contain any gluten. Buckwheat itself is very high in fiber, several B vitamins, phosphorus and potassium.
- 4 oz buckwheat soba noodles (1/2 of a standard box)
- 2 cups white mushrooms, sliced thinly
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, julienned
- 1 carrot, cut into ribbons with vegetable peeler
- ½ zucchini, spiralized or cut into ribbons
- Dressing
- ¼ cup tahini
- ¼ cup freshly squeezed lime juice (from 1 lime)
- 2 tablespoons coconut milk (or almond milk)
- 1 tablespoon organic tamari (or Bragg's or soy sauce)
- 1 tablespoon cold-pressed olive oil
- 1 tablespoon raw honey (or maple syrup)
- 1 tablespoon water
- ½ teaspoon dried ginger
- A few dashes of cayenne to taste
- Optional toppings
- 1 tablespoon green onion, thinly sliced
- 1 tablespoon cilantro, chopped
- Cook the soba noodles according to package instructions. Simultaneously place a large skillet on the stove over medium heat with the mushrooms and tomatoes, stirring occasionally for 7-8 minutes. They release enough liquid as they cook to not need any oil but if the pan becomes too dry just add in a splash of water. Blend all the dressing ingredients together. Once the soba noodles are done, drain then and add them to the skillet, along with all the other vegetables and the dressing. Cover and leave to simmer for 5 minutes. Serve warm.
