I have a nice lunch recipe here for you:
Fritz and I just had a mini-vacation. It’s actually still happening–since we’ve studied every night and day for the past two weeks, we decided to give ourselves a break. We made a steak dinner, had a glass of wine, and watched a movie on the pull-out couch/bed (we don’t have a tv in our bedroom). But don’t worry. Study time is rapidly approaching as this movie (The Duchess) is coming to a close and I finish blogging.
We had a guest speaker in class today who talked about “mindedness”, and I wanted to write her off as a total kook as soon as she started. Her Powerpoint was inundated with photos of animals doing human activities, and she kept using words such as “heartfullness” and “mindstream” while she taught us about meditation. She was also wearing a fanny pack.
However, she did say one thing that really stood out to me:
Our thoughts are real. They are just not always the truth.
I struggle on and off with accepting myself as who I am, and not worrying about whether I’ve gained one, two, or five pounds–not on an eating disorder level, but just as your average woman trying to love herself. Why does a number on the scale mean so much to me–and my happiness? There’s a lot of pressure from our society on women to subscribe to an ideal that is frankly less than ideal for our health. But what impact does this have on me? For one, the thoughts I have are real; they have to be acknowledged at the very least, and preferably dealt with. Secondly, they are not necessarily true, just because I think them over and over. I have to learn to identify false thoughts and give them less value and frankly power over my mind.
Anyway, just something to think about.
While you’re thinking about that, eat some of this cold salad. I ran across some buckwheat soba noodles in the grocery store the other day and decided to give them a try–instant love affair. They have the greatest texture and the taste is just smoother than any other whole-wheat noodle out there. Combine it with sesame and wow.
Sesame Soba Noodle Salad
- 6 oz dry soba noodles (I used half a package)
- 1 t tahini (or sesame oil)
- 1/2 small onion, minced finely
- 1 t apple cider vinegar (rice wine vinegar would be even better, I presume)
- 4 t soy sauce (reduced sodium)
- 1-2 t honey or agave
- 1/4 C sesame seeds
- handful of button mushrooms, washed and sliced
Introducing the soba noodle!:
Cook the noodles as instructed–in boiling water for 5 or 6 minutes, until softened but not mushy. Make sure that you have some cold/ice water to dump them into when they’re finished so they don’t overcook–plus this is a cold salad, so it works.
Meanwhile, toast the sesame seeds in a dry pan over medium heat until brown. Browned but not burned.
Set them aside. In a skillet, add the onions, tahini, soy sauce, and honey and stir over medium heat until a nice brown, thick sauce forms. Toss in the mushrooms and stir them up until they soften. Yum.
Drain the soba noodles and place them into a bowl; pour the sauce over the top.
Top with the toasted sesame seeds and combine. Inhale. Just serve yourself up a nicely sized bowl right away and eat it up. Yum.
This salad is quite refreshing, cold as it is. Definitely perfect as a summer salad, so remember this in a few months when you are feeling hungry!