Eat good at home.
Well, I have started cranking out some new spring recipes. You should know my kitchen now is composed of a mini-fridge, and plug-in, double burner, hot plate. I am reaching new heights in minimalist cooking. Simple preparation, simple manifestation. The aware eater will notice quickly that outside food doesn't feel as good in the gut as home food. So get cookin- and keep it simple.
We Americans are really hooked on our sweet breakfasts. The Thai, however, know how to start off on the light foot:
New Noodle Soup
Boil 2 cups water and add coarsely chopped carrot, daikon radish, mustard greens, spring onion, and/or bok choy. Add 1-2 tsp fresh grated ginger, or ½-1 tsp ginger powder and a shake of pepper. Boil until al dente. Add rice noodles or Kelp noodles (Whole Foods in the asian section) for the last minute. Squeeze lime to taste, tamari or Braggs liquid aminos to taste, and a hint of agave. Eat when noodles become soft- don’t overcook them. For variety, you can add 1/3 can of light coconut milk per serving. I like to double fist it, big spoon in one hand and chopsticks in the other. Dribbling, broth flying--Yes! Don’t forget your bib.
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