This weekend we went over to our friends’ place for brunch. It was one of those early spring days when the sun is shining, but the wind is blowing. It was really nice to sit around a table with friends and watch the sunshine stream through the windows and catch up after a long winter. I love tasting other people’s home cooking – the flavors, spices, and cooking techniques. Brunch was amazing & we finished off with pie – who doesn’t want to end brunch with pie?!
On Saturday, Lisa was drinking warm lemon water after brunch and she inspired me to replace my morning caffeine with something a little fresher. It’s the season for lightness and putting down the things we picked up during winter that helped us push through cold winds and snow. It’s time for opening the windows and letting our hearts go a little further.
I picked up my friend for yoga on Sunday morning, Design Matters with Debbie Millman blaring in the backseat. I love these early morning rides to yoga. We drop by my apartment and pick up my partner because he’s always the last to wake up. Sasha and I get time alone in the car together and it’s nice to just be with a friend on Sunday morning – waking up and chatting about the weekend. I love driving around with a group of people in the car drinking something warm and watching the city come to life on Sunday morning. Spending time with loved ones helps me feel rooted to the earth and to other people.
What helps you feel connected to the earth and to other people? I know that if I don’t spend intentional time listening to people’s stories and sharing the day-to-day with them, then I end up feeling totally disconnected. I’m going to work on keeping my heart open this week and spending more time feeling my feet on the ground.
– Noodle Bowl: Bok Choy & Shiitake Mushrooms –
During the week, Kevin and I are swamped with work and sometimes we just can’t get out of the rice-and-beans rut, not that there is anything wrong with that. Sometimes we go all week eating giant salads and grains, which is great, but can get monotonous. We have both been trying to mix more things into our diet and not let the weekend be the only time we are eating outside the regular. It takes time to find the simple indulgences you can whip up during the week. Am I right?
This is one of our latest staples because it’s quick, easy, and nutritious. I have had an obsession with soba noodles for too long now. I always go out to get them, but have steered away from them at home. I have no clue why?! These are simple to whip up with sautéed vegetables. Also, I think this spring is going to be all about bok choy in our house. As one of the powerhouse fruits and vegetables, bok choy has high levels of Vitamin K and Vitamin C. We both tend to get sick when the seasons change, so I’m keeping this one in my arsenal when I’m feeling a little scratchy or achey.
4-5 baby bok choy
1/2 cup shiitake mushrooms
1 bunch soba noodles
1/2 cup + 4 tbs soy sauce, tamari, or amino acids
2 tbs rice wine vinegar
1/2 inch ginger
2 tbs vegan butter
4 garlic cloves
2 tbs toasted sesame oil
Prepare the sauce by mincing garlic and mixing it together with rice wine vinegar, soy sauce, ginger and sesame oil. Slice mushrooms into 1/4″ slices. Sauté in a medium or large saucepan with 2 tbs of vegan butter and 4 tbs of soy sauce. Cook for 5-6 minutes, or until shiitake mushrooms are caramelized, or slightly brown.
Fill a medium pot 2/3 full with water. Once the water is boiling, place one bundle (10 oz) of soba noodles in the pot. You can use the back of your spoon to slowly slide the soba noodles down until they are fully submerged. Cook for 4-5 minutes, or until soba noodles are soft. Drain, rise with room temperature water, and set aside.
While the noodles are cooking, wash and trim the ends off of the bok choy. In a large saucepan or wok, mix together soba noodles, bok choy, and shiitake mushrooms. Pour 4 tbs of soy sauce and cook for 2-3 minutes or until bok choy is wilted. Garnish with black sesame seeds and serve.