Monday, September 7, 2015

Ingenious Noodle Pot Lunch Recipes



Jasmine and Melissa Hemsley are Hemsley+Hemsley, the adorable and talented sisters storming London with their creative and seriously delicious approach to healthy eating—in fact, they make a gluten-free, sugar-free, grain-free lifestyle seem not only manageable, but also kind of fun and glamorous. Their new cookbook The Art of Eating Well is packed with colorful photos and awesome recipes, including one of our favorites, the Kelp Noodle Pot.
The idea is brilliant: Chuck a bunch of stuff in a heatproof mason jar, fill with boiling water, and eat. It’s like a modern, healthy version of Cup-a-Soup, which Melissa and Jasmine have even packed for long-haul flights. (“Just ask a flight attendant to fill it up!”) We were so into the idea that we asked them to come up with three variations exclusively for goop—and are offering the Hemsley Spiralizer in the goop shop. Below, their recipes, along with some of their tips on building your own version from scratch.

The Base

Cooked quinoa, cooked lentils, cooked beans, cooked buckwheat noodles or spirals, kelp noodles, cooked shredded roast chicken, hard boiled egg (peeled!).

The Flavors

Sea salt, tamari, pepper, chili flakes, cayenne, fresh red chili, jalapenos, chipotle, ginger juice (grate and squeeze fresh ginger), garlic (powder or finely minced fresh), onion (chives, scallion, red onion, shallot), spices (curry powder, garam masala, Chinese five spice, harissa spice mix), herbs (dried or fresh), coconut milk, coconut oil, toasted sesame oil, grated parmesan, tomato sauce, kimchi, or sauerkraut.

The Veggies

Raw: Grated or spiralized carrot, squash, beet, zucchini, chopped bok choy, spinach, kale, shredded cabbage, bell pepper, radish, snap peas, sprouts.
Cooked: Small florets of broccoli, cauliflower, kale, beet, celery root, roasted tomatoes, green beans.
Italian Style Quinoa Noodle Pot

SERVES 1
1 small garlic clove, finely minced
1-2 tablespoons very finely chopped red onion or shallot
6 tablespoons cooked quinoa
1 small zucchini, roughly grated or spiralized
¾ cups leftover tomato sauce
¼ teaspoon dried oregano or thyme
generous pinch sea salt and black pepper
pinch chili flakes or cayenne
1 tablespoon grated parmesan
1 small handful basil leaves
optional: 4 chopped olives or sundried tomatoes

Directions
1. Combine all ingredients in a heatproof jar, and keep refrigerated until ready to eat.
2. When ready, boil the kettle and remove the basil leaves from the jar.
3. Let the boiled water sit for a minute or two before adding it to the jar, leaving a half-inch gap at the top.
4. Stir, cover and let sit five minutes.
5. Stir again, tear the basil leaves into the pot, and enjoy.

Miso Kelp Noodle Pot
SERVES 1
35 g kelp noodles
1 pinch dried dulse (or other sea vegetable)
2 tablespoons grated ginger, squeezed to get 1 tablespoon ginger juice
1 tablespoon chopped cilantro
1 teaspoon coconut oil
1 tablespoon unpasteurized miso paste
1 handful assorted steamed veggies (such as green beans, broccoli, or cabbage)
1 handful assorted raw veggies (such as mushrooms, bok choy, or grated carrot)
1 lime wedge

Directions
1. Rinse and drain the kelp noodles.
2. Add everything to the heatproof jar, and keep refrigerated until ready to eat.
3. When ready, boil the kettle and remove the lime wedge from the jar.
4. Let the boiled water sit for a minute or two before filling the jar (leave a half inch at the top so it doesn’t overflow).
5. Stir, cover with the lid, and let sit five minutes.
6. Squeeze in lime juice, stir again and enjoy!
Ginger Sesame Chicken Noodle Pot

SERVES 1
1 teaspoon chinese five spice powder
1 small handful cilantro leaves + a few fresh mint leaves
1 pinch chili flakes or cayenne
1 small garlic clove, finely minced
3 tablespoons freshly grated ginger, squeezed to get 1.5 tablespoons ginger juice
1 tablespoon tamari
¾ teaspoon toasted sesame oil
1-2 scallions, thinly sliced
1 handful cooked shredded chicken
1 handful spinach leaves or shredded red cabbage
1 handful sliced mushrooms
1 small carrot, roughly grated or spiralized into carrot noodles
1 lime wedge

Directions
1. Combine all ingredients in a heatproof jar and refrigerate until ready to eat.
2. When ready, boil the kettle and remove the lime wedge from the jar.
3. Let the boiled water sit for a minute or two before adding it to the jar, leaving a half-inch gap at the top.
4. Stir, cover and let sit five minutes.
5. Remove the lid, stir again, squeeze in the lime juice and enjoy.
This post was adapted from goop.com




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