The postpartum appetite is a moody one. With a super frequent nursing schedule, I was eating like a high school athlete, except not exercising at all, just, you know, keeping someone alive with the food my body is making. Then it slowly starts to balance itself out and my portions have become more reasonable and I just recently hit the phase where I'd like to be eating a more wholesome diet than I was getting away with while grasping for energy and sustenance all day. My grandma told me that you crave sugar when you're tired and I'm not sure how factual that is but it felt very true to me. I still need a lot of food, but I'm trying to clean it up as of late. And it's Spring! How appropriate. Fresh things abound. I mean, look at that beautiful pea pod above. So Jeanine's book came in the mail at just the right time because her whole schtick is colorful and fresh and simple. I made her cold noodle salad for lunch with some crispy tofu bits on top but you could leave those out or add any protein of your choice really. It came together in 20ish minutes and I would guess you have most of these items on hand. It's an everyone sort of salad - open to adaptations, saves well to pack for lunch, crunchy and light but still filling. So good.
COLD SESAME CUCUMBER NOODLES
Adapted from the Love and Lemons Cookbook by Jeanine Donofrio
Soba noodles can come in a wheat blend or a full buckwheat version, which would make them completely gluten free. The former are a little easier to work with, the later more appropriate for those with dietary restrictions. I like my noodles with LOTS of vegetables, like more salad with noodles in it, so I personally could have gone for two cucumbers but the original calls for one. I use this julienne peeler.
1/4 cup rice vinegar
1.5 Tbsp. low sodium tamari
1 Tbsp. toasted sesame oil
1 Tbsp. creamy peanut butter
2 garlic cloves, minced or grated
2 tsp. grated ginger
3 chopped scallions
12 ounces soba noodles
1 large cucumber, julienned
two large handfuls blanched snap peas
for garnish
sauteed tofu cubes
roughly chopped mint and cilantro
avocado
sesame seeds
In a large bowl, whisk together the rice vinegar, tamari, oil, peanut butter, garlic, and ginger. Stir in the scallions.
Bring a large pot of salted water to a boil. Prepare the noodles according to instructions, cooking until al dente. Drain, then run the noodles until cold water until chilled. Mix the noodles into the large bowl of dressing. Add the cucumbers and snap peas and stir. Add your tofu and lots of herbs and then chill in the fridge for an hour before serving. Garnish with avocado and sesame seeds as desired.
