Sunday, February 15, 2015

Buckwheat Noodles, Bok Choy, Sweet Potato, Miso Lime Broth Ultra Healthy Soup!

If you are craving a light very satisfying yummy soup Look no Further!
This soup comes together in a snap with just a few ingredients you can have a soup that will support your goals for wellness and nutrition …totally ARbonne Detox friendly!  If you are curious about the detox Arbonne offers I can help with that too!

SOup Ingredients:

1 TBSP Extra Virgin Olive Oil or Coconut Oil
1 TBSP Ginger, peeled and grated
4 Scallions, white and greens separated and thinly sliced
3 Garlic Cloves
4 Ounces Shiitake Mushrooms, stemmed and thinly sliced
1 Sweet Potato, peeled and cut into 1/2 inch cubes
6 Cups Water
4 Ounces of Soba Noodles (I used Rice noodles)
2 heads of baby Bok Choy, sliced into 1/2 inch thick pieces
1/2 cup shire (white) Miso
1 TBSP Fresh Lime Juice, plus wedges for serving

Heat Oil in a large saucepan over medium heat.  Add ginger, scallion whites, and garlic; cook, stirring until fragrant. about 2 minutes.
Add Shiitake mushrooms and cook, stirring occasionally until tender about 2 minutes

Add Sweet potato, toss to coat.  Add water and bring to a boil.  Reduce heat and simmer until sweet potatoes are tender, 6-8 minutes.

Meanwhile, cook your soba or Rice flour noodles.  Cook according to package instructions.
Drain and rinse under cold water.

Add Bok Choy to sweet potato mixture, and cooks until leaves are just wilted and stems are crisp and tender, about 2 minutes.

Remove 1 Cup of hot broth, and whisk with miso until smooth, then stir into soup.  Add lime juice, and season with salt.

Add noodles to each bowl add soup. Enjoy!!!

I like to keep the noodles separate adding them just before you are going to enjoy the soup.
This way you are able to keep the noodles from getting soggy if you have left overs you can enjoy later.

Ashie Girl

Saturday, February 14, 2015

Barley with Brussels Sprouts, Spinach,Edamame, and Cashews

Has anyone else noticed that Brussels Sprouts are sort of everywhere in the foodie world at the moment?  
Usually they are just a traditional BORING side dish for Christmas or Thanksgiving dinner….although this year my baby blisters sweet heart was our Christmas dinner Chef who made us a Brussels sprout dish that actually really changed everything for me about what I thought I knew about Brussels Sprouts.
Brussels Sprouts are actually REALLY Cool!
ANd Barley …its like a grain that has been under your nose this whole time
and you never thought of putting it in anything else but beef stew
Don't you LOVE re inventing ingredients!
(oh my I am nerd totally admitting to it …I am good with it)

So if you are ready to invite these yummy ingredients into your world…keep reading!

Barley, Brussels Sprouts,Spinach,Edamame,&Cashew Delight!

2 Cups Water
1/2 Cup Barley
1 Cup Frozen shelled Edamame 
1 TBSP extra virgin Olive Oil or Coconut oil
1 TBSP Minced peeled Fresh Ginger, minced
1 clove Garlic, minced
10 small Brussels Sprouts, trimmed and thinly sliced
1 Bunch Spinach, stems removed
1/2 Cup Cashews, coarsely chopped
Red Pepper Flakes

To make your dish:
Bring the water, barley, and a pinch of salt to a boil in a medium saucepan.  Reduce heat, cover, and simmer until grains are just tender, about 40 minutes.

Once Barley is done add your Edamame to the pot, stir, and cover.  Remove from burner and let sit while you prepare the rest.

Heat oil in large skillet over medium heat.

Add Ginger and Garlic; cook, stirring for about 1 minute.

Add Brussels Sprouts and cook stirring until bright green and tender (about 2 minutes)

Make room in centre of pan, add a touch more oil.  Add spinach and cashews and cook stirring until spinach is wilted (about 2 minutes)

Next Stir in your Barley / Edamame mixture.

Season with Salt and Pepper and red pepper flakes

SERVE enjoy!!!

Ashie Girl