A perfect dinner for a hot day. Easily converted to a vegan-friendly dish (just ditch the “ga”).
- 1 pack of rice noodles (try thinner ones than the ones we have here, they’re easier to eat)
- Chicken breast
- Basil, carrots, radish, bean sprouts, any other sprouts, cilantro, bell pepper, cucumber, pretty much any veggie you have around that you can eat raw
- Nuoc Cham
I use this nuoc cham recipe:
but I substitute flax oil for the fish oil (vegetarians, rejoice!), and this time I doubled the recipe and added 1 tablespoon fresh ginger juice. I REALLY recommend the ginger!
What to do:
- Bring a big pot of water to boil. Turn it off. Add the noodles, cover, and stir every 2 minutes. Test them after 6 minutes to see if they’re done yet. When they are done, drain and rinse them VERY WELL.
- Chop up a bunch of vegetables.
- Chop up some chicken (BBQed is the best) or marinated mushrooms or marinated tofu.
Marinade (idea from Brother Juniper’s Ginger Curry Marinade):
- 1/2 cup olive oil
- 1/2 cup canola oil
- 1/4 cup fresh lemon juice
- grated rind of 1 lemon
- 2 tablespoons grated ginger root
- 2 pressed garlic cloves
- 1/2 teaspoon chili sauce
- 1/2 tablespoon whole coriander seeds
- 1 tablespoon salt
It’s not summer yet, and with the way the weather’s been the last 12 months, who knows when/if it WILL be summer, but if/when that hot sun shows up to bake the landscape, you’re going to want gallons of this healthy, refreshing smoothie.
- 2 cups coconut water + more if the blender is working too hard (you can just use plain water, but if you do you’re missing out on lots of electrolytes!)
- 2 pears, sliced and frozen (I didn’t peel them. Use can substitute bananas if you want.)
- 1 cup cubed frozen watermelon (we still have some left from last summer)
- 1 tablespoon chia seeds (lots of fiber and protein)
- 1 tablespoon aloe juice (coating and soothing for your insides!)
- 1 palm full of mint leaves (maybe 1/8 cup?)
- juice of 1 lime (don’t worry, it won’t be sour at all)
Blend the coconut water, mint, aloe, and chia first. Add everything else and blend until smoothe!
This is, by far, my favorite salad dressing. Enjoy!
First, get a Good Seasonings dressing container, as it will have the oil/water/vinegar measurements on the side.
- Juice of two limes
- Rice vinegar
- Canola oil
- 1 large pressed garlic clove
- 2 teaspoons fresh grated ginger
- 1/2 teaspoon salt
- a dash (or two) of tamari or soy sauce
- 1 tablespoon of honey (you might want to heat the honey first so it’s easier to mix in)
What I Do:
- Fill the dressing container with lime juice until it hits the Vinegar line. I find that two limes usually does this perfectly
- Fill the container with rice vinegar until it hits the Water line. Following me?
- Fill the container with canola oil until it hits the Oil line.
- Press in the garlic.
- Add everything else.
- Shake VIGOROUSLY while holding the cap firmly.
- Shake before use.
To really drive all the flavors home, add chopped cucumber, cilantro, green onions, and a pinch of mint to your salad!
- 3 ears of corn, shucked
- 1/2 lime
- 1/4 cup diced cilantro
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 cup butter (or the equivalent of your choice so it can be dairy free/vegan; I used light butter) at room temperature
What to do:
- Preheat the oven to 400F
- Mix the cilantro, lime, salt, and cayenne with the butter
- Spread it on the corn (I just smeared it on top because I figured it would melt and cover the rest in the oven)
- Wrap each in aluminum foil and bake for about 25 minutes (I think you could lay them out on a 9×13 glass baking dish and cover that with foil to cut down on the waste, but I didn’t try it)
There’s leftover melted yummy butter. We’ll probably dip tortillas in it and crisp them on my cast iron skillet. Yum!
Dinner tonight was so good that we didn’t get a picture of it… om nom nom nom nom!
- 1 can black beans, rinsed
- 2 cooked chicken breasts, cubed (vegans & vegetarians can replace this with a can of rinsed garbanzo beans, sliced mushrooms, and/or cubed firm tofu).
- 2 cups cooked brown rice
- juice of 1/2 a lime
- 1/4 cup diced cilantro
- 1/2 teaspoon each: roasted paprika, sea salt, garlic powder, onion powder, cumin
- 1 tablespoon olive oil
- whole romaine lettuce leaves
What To Do:
- Put everything except the romaine leaves into a large skillet over low heat
- Mix it up
- Cover and let it warm for about 15 minutes (stirring occasionally)
- Serve on a bed of romaine lettuce (I cut mine up with a knife, and M ate his as “Atkins tacos”)
Our side dish will be posted next…