How have you guys been? If you celebrate Easter, I hope you’re not feeling too overstuffed or sluggish? Gathering with family and friends over a meal is awesome, but if you’re not careful all this grazing can lead to a bit of a binge. Or maybe it’s just me and my utter lack of self-control…We’ve had a quiet weekend, filled with a bit of work and a bit of leisure.
Yesterday, I took a whole day off ‘cos I was feeling a little bit burned out and needed some ‘me’ time. I planned swaying in my hammock, coffee in one hand, book or magazine in the other and a cat on my lap. Unfortunately, the weather had other plans and as it was really quite cloudy and windy. I ended up having a coffee with a friend in town, having a chilled lunch in our favourite taverna, doing some yoga (I managed to get into a nice routine with it for about two weeks now) and general pottering around. No cooking, styling, photo taking, photo editing, Instagram scrolling and REDUCED thinking about food (I don’t think I am able to switch that off completely…;) ) so I can pronounce my day off a success. I have trouble taking time off…I love doing what I do and sometimes I get a tad obsessed and I find it hard to take a break. Duncan, bless him, is always on my back about that. He is my voice of reason (although that’s kinda ironic as he is the silliest person I know…;) ) and keeps on telling me to stop working. Today’s recipe is a simple Asian-inspired salad with lots of fresh veg, some vermicelli noodles and peanut-crusted baked tofu. It’s delicious and very filling yet still quite light. Ideal for this early spring weather, which seems to be poking its head out now and again. It makes an awesome work or beach lunch too and I plan to test it in the latter context hopefully rather soon! 🙂
100 g / 3.5 oz vermicelli rice noodles 1 broccoli stalk, cut into ribbons (with a speed peeler) 1 spring onion, sliced finely 1 carrot, cut into ribbons small wedge of red cabbage, shredded finely (with a mandolin) 6 leaves of Chinese cabbage, sliced finely 10 radishes, sliced finely small English cucumber, julienned (with a julienne peeler) ¼ cup radish sprouts pickled ginger, cut into thin strips** 2 tbsp fresh coriander, chopped
DRESSING
2 tbsp tamari (for GF version) OR soy sauce 1 tbsp maple syrup 1 tbsp rice vinegar or lime juice 2 tsp toasted sesame oil 1-2 tsp hot chilli paste (I used Indonesian sambal oelek), adjust to taste
If you have a peanut allergy, swap peanuts and peanut butter for cashew or almond butter and roasted cashews or almonds.
