A quick post for all those who claim that healthy cooking takes too much time, or that kids won’t eat healthy foods
After a full morning of doing work that I LOVE, Baruch HaShem, followed immediately by scurrying to fetch two kids from school, I came home at lunch time with no lunch at the ready.
Deep breath. Idea percolating. Chilly inside the house. Craving something warming, and slightly salty. Something quazi-nouveau-macrobiotic, if you will. Set hungry kids up with markers and Play-doh, and set the timer.
Here’s how it went down:
1) Put water on to boil for rice noodles.
2) Filled a pot with a few centimeters of water and water-sautéed an onion, a carrot, and a zucchini for a few minutes. Then added more water as a base for what would become our miso soup.
3) Combined a few scallions, generous handful of parsley, some olive oil and toasted sesame oil, dash of tamari and umeboshi plum vinegar and a generous spoonful of almond butter. Whizzed in the Magimix. Voila! Supper yummy sauce for the noodles. SUPER yummy. As in licking-the-blades-of-the-food- processor yummy!
4) Cut up some cucumbers and carrots for dipping into extra sauce.
5) Cooked and drained rice noodles.
6) Added miso to individual bowls of soup.
7) Dished out rice noodles topped with yummy sauce.
8) Served raw cut up veggies on the side.
Timer rings! Fifteen minutes and we’re all sitting down to thank the good Lord for the blessed lunch.
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