Hi Positive Eaters,
My good friend Ryan Miller's new coaching page is up. I have placed it as a link on the right for all of you. Ryan is a ChiRunning instructor and coach. His guidance helped revolutionize my approach to the sport I love. Please check out his new site at:
http://www.sisuprojectyoga.com.
Stay Positive,
Matthew
Wednesday, April 21, 2010
Wednesday, April 14, 2010
Soba Noodles with Garlic-Ginger Broccoli and Slivered Almonds
Hello Positive Eaters,
Today, I came up with a quick and easy recipe that is perfect for spring. During this season we will want to increase the amount of green vegetables we eat, as well as stick to grains that are easy to digest. This is the season of the stomach bug so easily digested foods along with green vegetables are a way to steer clear of that unpleasantness. Green vegetables are also stock full of chlorophyll, the sunshine nutrient, and this is the season of inviting the sun back into our lives!
Soba noodles are made from Buckwheat (which when toasted is known as Kasha). Buckwheat contains a bioflavanoid, Rutin, which is said to develop intestinal strength and improve capillary circulation. Soba noodles can be found at most natural food stores, and in the international section of large chain stores. If you can, purchase 100% buckwheat versions...just for experiment's sake.
Here we go....
Ingredients
1 serving Soba Noodles
2 cups frozen or fresh Broccoli
1-2 tablespoons Olive Oil
1 tablespoon minced up Ginger
1 clove of Garlic (2 cloves if you love garlic)
1/3 cup slivered Almonds
Tamari sauce to taste
Fill a large sauce pan 3/4 with water. Bring to a boil and add soba noodles. Leave in boiling water for one minute and then switch off burner and cover. After 6-10 minutes, drain and rinse with cool water. Soba noodles are done :)
Heat olive oil in fry pan. Add garlic and ginger and mix around a bit. Add broccoli and cook for about 5 minutes. Switch off and cover for another 2-5 minutes. Mix together garlic-ginger broccoli with soba noodles. Add slivered amonds and tamari. Place in a bowl and enjoy. How do you like that, 10-15 minutes prep time!
Enjoy your soba noodles and I will shout out to you guys next week!
Stay Positive,
Matthew
Today, I came up with a quick and easy recipe that is perfect for spring. During this season we will want to increase the amount of green vegetables we eat, as well as stick to grains that are easy to digest. This is the season of the stomach bug so easily digested foods along with green vegetables are a way to steer clear of that unpleasantness. Green vegetables are also stock full of chlorophyll, the sunshine nutrient, and this is the season of inviting the sun back into our lives!
Soba noodles are made from Buckwheat (which when toasted is known as Kasha). Buckwheat contains a bioflavanoid, Rutin, which is said to develop intestinal strength and improve capillary circulation. Soba noodles can be found at most natural food stores, and in the international section of large chain stores. If you can, purchase 100% buckwheat versions...just for experiment's sake.
Here we go....
Ingredients
1 serving Soba Noodles
2 cups frozen or fresh Broccoli
1-2 tablespoons Olive Oil
1 tablespoon minced up Ginger
1 clove of Garlic (2 cloves if you love garlic)
1/3 cup slivered Almonds
Tamari sauce to taste
Fill a large sauce pan 3/4 with water. Bring to a boil and add soba noodles. Leave in boiling water for one minute and then switch off burner and cover. After 6-10 minutes, drain and rinse with cool water. Soba noodles are done :)
Heat olive oil in fry pan. Add garlic and ginger and mix around a bit. Add broccoli and cook for about 5 minutes. Switch off and cover for another 2-5 minutes. Mix together garlic-ginger broccoli with soba noodles. Add slivered amonds and tamari. Place in a bowl and enjoy. How do you like that, 10-15 minutes prep time!
Enjoy your soba noodles and I will shout out to you guys next week!
Stay Positive,
Matthew
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