Monday, 13 May 2013

Green Pasta

This is a meal that plays to all my cravings at once: pasta (even if it is buckwheat soba noodles), vegetable greens, eggs and a vinegary dressing. It's also one of those meals that Dada Avocado would politely eat without commenting much it was lucky it was just the little one and I home for dinner! The recipe is a variation of this one from Naturally Ella - a truly inspiring collection of recipes. So healthy! And what's more, the joy of watching my toddler eat it.

Green Pasta

6 Brussels Sprouts
3-4 Leaves of Kale
1 Leek
Handful of Broccoli
1/2 Green Capsicum
3 Eggs
Soba (Buckwheat) noodles

3cm Raw Ginger
1 tbs Raw Honey
1 tbs Rice Wine Vinegar
1 tsp Sesame Oil
1 tsp Tamari Sauce (or salt)

Place all greens in a good blender/food processor or thermomix and chop finely - without making a smoothie. Heat oil of choice in a pan (I use Ghee) and saute the vegetables until soft. This is quick because they are chopped so finely. Set the vegetables aside in a bowl. Beat eggs and cook in a skillet like a flat omelette. Slice egg into strips and add to the vegetables. Cook soba according to packet instructions and add to vegetables. Blend all dressing ingredients together to make a sauce. Pour over the vegetables, egg and noodle mix. Serve. Perfect warm or cold. Add extra tamari or sesame oil if desired. 

1 comment:

  1. Yum. can't wait to try this one :-) Renee