Sunday, February 1, 2015
We found soba noodles that are buckwheat, potato starch and rice. So far neither Derek nor Abby have reacted to them.
Leftover Nofu that needed to be used up in the fridge and that meant Nofu soup!
Another recent find was that we found you can eat the leaves and vines of snow peas! They taste just like fresh peas with just a slight bitter when raw(lovely in a salad!)and once blanched all you taste is delicious peas!
This was for Derek so I could add celery(something she reacts to) and coconut amino's(she recently started reacting to) and some heat(she is reacting to "spicy" now). Still, a very good way to have a corn-free and GMO free soup in a matter of minutes.
3 cups Chicken broth or Beef broth(homemade of course)
1/2 cup pressed and diced nofu(homemade from chickpea flour)
3 Tablespoons Coconut Amino's
1/4 cup thinly peeled organic celery(I used the tool in the picture to make threads)
1/4 cup thinly peeled organic carrot
2 tablespoons sliced organic green onions
1/2 cup pea leaves
1 teaspoon fresh grated ginger
chili flakes or thai peppers
(Really add whatever you want that is safe for you. We have thrown in sesame oil/seed, thai basil, holy basil, mint...)
1)Boil your noodles. Rinse with cold water and set aside.
2)Bring your broth to a boil and add ginger,chili flakes, Coconut amino's(and any other seasonings you like)
3)Add the nofu to the boiling broth and allow to cook for 5 minutes.
Place your noodles and veggie's in your bowl and pour the broth over the top.
Easy, fast, nutritious. And no Gmo's or chemicals.