It’s January and in the northern hemisphere it’s cold. I am cold. I don’t deal with the lack of heat too well which can be a challenge when trying to eat a plant based high-raw diet (but not impossible!) When I did my first 365 days of 100% raw for charity I started on January 1. Full immersion at the time was right for me (following many periods of juice fasting and generally cleaning up my act).
Combine this with my aversion to ‘January Detoxes’ (I just don’t believe it’s the right time to stress the body – although I do – very much – believe in lots of clean and plentiful nourishment during the colder months. Just focus on taking out the crap – festive foods? – and focus on lots of seasonal veg) it can often be a challenge to get satisfied at the dinner table.
Like most people I have rested my body (aka zero walks or workouts!) and joined in the festive foods feasting (no regrets, no blame, no judgment) and am now back in the flow of plentiful cleaner eating. Which is always plant based – usually vegan and includes lots of greens for this time of year too!
And when I am hungry I demand fast food (I am a blender addict after all!)
Ready for some warmth today I decided that a hot meal was on the cards and I dragged out my big wok from the pantry (most of my ‘cooking’ kit is in the attic as my kitchen is set up for mostly raw cheffing) and proceeded to raid the fridge.
I created this super quick recipe that was outstandingly delicious, satisfying and warming. It’s oil free, crap free and plant based. I just don’t do calories but I can tell you that it was under 500 for the meal (if this floats your boat) and that’s with me assuming that the spinach was 300 calories or more (haha) as the noodle packet said 195 for a 50g portion.
You can use ANY noodles or pasta of your choice here (honestly don’t get precious about it!) You can spiralize all sorts or go with your favourite pasta. No judgment here.
This dish is warming. Satisfying. Satiating. Plantbased. Vegan. Oil free and fracking delicious.
Ok so here we go:
- 50g or more of your favourite noodles/pasta (I used black bean noodles at 195 calories a portion) *I won’t mention calories again I promise!
- 100g raw spinach leaf (organic if poss)
- pinch garlic powder (or pasted raw garlic)
- 1 tsp good sea salt
- 1 tbsp nooch (Nutritional Yeast Flakes)
- 2 large ripped fresh sage leaves
- 1 sprig of fresh rosemary (remove from hard stem)
- scant water
- Prepare your noodles in advance by following the instructions: I love my gluten free black bean noodles because they take 3 minutes to prepare. Drain and keep covered (to warm) ready for your spinach. You can use courgetti made with your prospiralizer if you wish!
- Heat a little water in the bottom of your wok or pan
- Add a pinch of salt. Add the garlic powder. You can use fresh garlic if you wish I just used powder here for speed
- When bubbling add the spinach
- Stir with a wooden spatula to reduce the spinach
- Add the nutritional yeast flakes and stir in to the water (creates a paste/sauce)
- Add the sage and rosemary and allow to simmer for 2 to 3 minutes
- Transfer to a serving bowl with an extra sprinkle of nooch flakes
- Add a drizzle of flax oil or Udos oil if you choose
I’d love to hear about your creations, please feel free to join me on social media using the links on the website or comment below.
Enjoy bringing your food to life!