Happy Saturday my loves! I have had a fairly rough week, and instead of writing blog posts, singing and working out…I have been stressing, lamenting, watching Netflix and eating copious amounts of junk food. Upon reflection, I’ve decided I am going to pull myself out of this dark silly place I’ve gotten into, because the reality is, it isn’t going to last. One way or another things are going to get better, but the way I am handling everything is making it that much longer of a wait before I see the light! So here is my blog post, next is the gym followed by a meal with some actual vitamins in it, then I am going to shop and sing and remember that things WILL get better.
So the meal I am starting with is this delicious vegan and gluten free Asian fusion style rainbow noodle salad. I absolutely love this stuff. It’s so pretty and colourful, plus you can eat a huge bowl of it without feeling guilt or bloating. If you don’t have a zoodler, that is just fine. You can julienne or finely slice the zucchini and just use a little extra rice noodles. You could also go in the other direction and Vito the rice noodles and only use zucchini noodles if you so choose! This is a very versatile salad.
For the salad
- Rice noodles (about 3/4 cup, cooked)
- 1 Carrot (peeled and julienned)
- 1/2 head of purple cabbage, sliced
- 1 cup zucchini formed into zoodles (or julienned)
- 1 cup sprouts
- 1/2 red pepper, julienned
- 3 stalks of green onion, sliced
- 1/4 cup unsalted blanched peanuts, chopped
For the sauce
- 1/3 cup olive oil
- 1/4 cup soy suce
- 1 TBS sesame oil
- 2.5 TBS rice vinegar
- Juice and zest of 1 whole lime
- 1 clove minced garlic
- 1 thumb fresh minced ginger
- 3 TBS Manuka honey (regular honey s fine)
Boil rice noodles until al dente, about 5-8 minutes on medium heat. Remove from heat, drain and rinse with cold water. Cook the sprouts in a pan with water or a small amount of oil on medium heat for about 10-15 minutes. Allow to cool completely or rinse with cold water. Next, zoodle or julienne one whole zucchini, adding the sprouts, rice and zucchini noodles to a large bowl. Add in the julienned carrots, julienned red peppers, green onions, chopped peanuts and basil. In a small bowl, combine olive oil, sesame oil, soy sauce, minced garlic, minced ginger, honey, rice viengar, lime juice and zest until emulsified. Pour the sauce over the contents of the bowl and stir until all vegetables and noodles are completely coated (depending on taste you may not need to use the entire bowl of sauce). Garnish with basil and chopped peanuts and serve cold.
Try it out and let me know what you think! I hope you all have a beautiful weekend. Be strong and immovable.
My inspiration today: