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My antioxidant packed meal

A quarantine diary

The quarantine of these months has led me to profound reflections not only on the meaning of our existence but on how we choose to live our spaces, whether they are mental or surrounding. I have reflected on the connection between these spaces and what control we have over our choices even when it is necessary to adapt to precise rules imposed. So, while many have poured into supermarkets robbing the shelves without any care, buying everything on offer. Certainly not essential food, which I myself would perhaps not even have noticed before, during, or after quarantine. Keeping calm is the first food to be kept in our pantry and it goes well with everything. Learning to simplify is the spice that will help you find a balance when you cook. And so I have done and continue to do undisturbed. I have understood how important it is to learn things, to listen to yourself and also to be indulgent. I realized that what works for others doesn’t necessarily work for me and instead of feeling not up to it, I began to appreciate my diversity. Remaining on the theme of food, my lunches have been dedicated to raw vegetables: red, yellow, and green peppers cut into strips, cucumbers, celery, fennel, carrots, and zucchini have served as a canvas for tofu, tempeh, beans, and seitan. To embellish the salads: lemon juice or vinegar, extemporaneous dressings with miso, peanut butter, soy sauce, and sesame oil. And because it’s in season: the green light to my cilantro soba bowl. Cilantro or coriander is a herb that I find extraordinary for its innate ability to amaze the palate every time. Coriander is used sparingly in the kitchen, but not in mine. Its benefits are proven: rich in antioxidants to fight inflammation with compounds such as terpinene, quercetin, and tocopherols to boost your immune system.
I accompany my lunches or breakfasts with a tonic that I prepare with the Purify Sparkle supplement by Ylumi. It can be prepared pure with a glass of water, but I find it delicious with almond milk, especially at breakfast. It contains niacin, perfect for lowering cholesterol and its main ingredient is the extract of Agaricus blazei murill, an adaptogenic mushroom that has the quality of protecting the immune system.

The river sings / Sweeping below the wall on which I lean

Kim Pok Sik

Cilantro Soba Bowl

  • Servings: 2 bowls
  • Difficulty: simple
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Ingredients

  • soba noodles
  • fresh cilantro
  • 1 lime (the juice)
  • 1 piece of ginger (grated)
  • 3 tbsp sesame oil
  • 2-3 tbsp soy sauce
  • 1-2 tbsp agave syrup
  • sesame seeds
  • microgreens

Directions

  1. Cook the soba noodles following the instructions in the package.  
  2. Chop the fresh cilantro. 
  3.  In a bowl mix together the soy sauce, the juice of the lime, the agave syrup, the ginger, and the sesame oil.
  4. In a larger bowl combine the cilantro with the soba and poor on top the dressing,
  5. Garnish with sesame seeds and microgreens (I love the ones from Heimgart).


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