I am guilty of it, you know, those quick fixes for a meal, where you boil something and open a jar? While those meals are great and comforting every once in a while, we had been doing it far too much, choosing the easier option because we were too tired, had to dash off somewhere or go to work.
It would be lovely to practice mindful eating all the time, but honestly these days life in the city just doesn’t yield to it, so this detox we are on was one way to do that. We have really made a point of sitting down at the table these past few days.
So here we are into the second week. I haven’t seen my fellow girl and favourite yogi at work for a couple of weeks and she told me my skin was glowing, yay! It might just be the sheen of Toronto humidity though. We did our Monday night usual while working at The Yoga Sanctuary, chugging coconut water, sharing life stories and recipes.
I was rushing on Monday and I knew if didn’t eat something I would attack the sesame snaps and granola bars at work and Ahmed would probably just eat nothing until dinner.
So I whipped this up. Like most things I do, it comes from what is in at home, you can always add a little extra something or take an ingredient away depending on what is available. The dish is gluten free and if you are a vegan, omit the salmon.
Oriental Pea and Noodle Salad
For the salad:
1/3 packet of King Soba Buckwheat Noodles cooked, drained & rinsed
2 spring onions sliced
1 and a 1/2 cups of steamed petit pois
For the dressing:
1tbsp olive oil
1tbsp rice vinegar
1/2tsp coconut sugar
1inch piece ginger, grated
Juice of 1/2 a lemon
Optional: Two fillets of wild salmon cooked to your liking (I pan seared this in a little olive oil with some garlic, red chilli & lemon)
Combine all your salad ingredients to a bowl.
Add each dressing ingredient separately to the bowl and toss it all together, well.
Divide in two dishes and serve immediately.