top of page

A nutritious bowl of color & comfort

Colorful and refreshing, without too much salt or acidity, this is a dish that warms the body in moderation and nourishes the brain and is therefore suitable for both hot summer days or for activities that require concentration and learning.

Recipe provided by my dear friend Irit Aish - Ayurveda Consultant

What's in it? (for 4):

2-3 fresh broccoli cut into small flowers (~3 cups) ½ small red cabbage cut into cubes 2 tablespoons olive oil ½ teaspoon salt

For dressing:

1 whole lemon juice 4 tablespoons cold-pressed sesame oil ½ cup Tahini 4 tablespoons soy sauce 1 tablespoon fresh grated ginger 1 pack Soba noodles A tablespoon roasted sesame seeds

To Garnish: ½ cup freshly chopped fresh coriander

*You can add tofu cubes fried in little oil in a skillet to add more protein

How to?

  1. Preheat oven to 200C, in a large bowl mix broccoli and cabbage with olive oil and salt, spread over a baking sheet and roast for about 20 minutes (stirring occasionally).

  2. While the vegetables are in the oven, make the dressing: add lemon juice, sesame oil, Tahini, soy sauce and ginger, mix well and keep aside.

  3. Boil a pot of water and cook the Soba noodles according to instructions, less 1 minute to ensure they're cook just right (al dante). Drain and mix with the vegetables

  4. Add sauce and mix gently. Sprinkle with roasted sesame seeds & coriander and serve

7 views0 comments


bottom of page