It’s not possible, or agreeable, to delve into any interaction, virtual or (ah, if only) physical, without inquiring about the mental health of the other person. These times are trying for all, albeit in different ways, but trying nonetheless. I am extremely grateful for all the luxuries that we have, that all our loved ones are in good health, and that we have access to nature’s bounty. With that in mind, making simple cold summer food with what’s in the kitchen is a no-brainer. The key is having a dynamite dressing to tie in the vegetables, and add a carb or card replacement (like I did, with my black bean noodles)
Eating plant based and eating fresh are something that will always be a sustainable and sensible option for your body, to boost your immunity and to provide you with the nutrition and strength you need, to fight against these trying times, medically and emotionally.
Some suggestions for the rainbow element of the bowl:
- Carrots
- cabbage (regular, purple or Chinese)
- green onion
- asparagus (blanched)
- mushrooms (sautéed in some sesame oil)
- snap peas (blanched)
- spinach (blanched)
- edamame (steamed)
- french beans
- onions
- beansprouts
- yellow / red / green bell peppers
- broccoli (steamed)
- pak choi / gai lan
- tofu
Options for the carb / carb replacement part of the meal:
- noodles (I used black bean noodles, feel free to use what you have)
- spaghetti (whole wheat also works)
- quinoa
- sushi rice / red rice / black rice
- orzo or other short pasta
- fettuccine or think noodles
- mixed millets
The idea is to fill your place with a variety of colours, textures and flavours, with some carb element to keep you satiated, and a flavoursome dressing to bind it all together. I did a quick easy peanut ginger tamari dressing that was perfectly creamy and savoury and a little bit indulgent! Adjust the chilli to tastes, as its a cold salad and the heat really comes through, so a little goes a VERY long way! So since the idea is for you to not make what I did, but use whatever you have in hand, all I’m going to share is the recipe for the dressing.
Peanut Tamari Dressing:
- 2 tbs tamari (or soy sauce)
- 2-3 tbs chunky peanut butter (I used this)
- 1-2 tbs rice wine vinegar
- dash of chilli flakes or fresh birds eye chilli (be careful and taste as you add!)
- 3-5 tbs water (adjust till you get the desired consistency)
- 1 tsp grated ginger
- 1 tbs honey
