There is the tease,
there is the diabolical.
Here in the Northeast, climate change has given an over-the-top performance,
as we cheer wildly for a rare day above freezing.
Of course, early Spring often plays with us,
coyly giving us a warm spell,
only to revert to her old Winter habits.
But this time around,
it's much more intense.
Cabin fever happened ages ago.
We're way beyond that.
And, with all the respect due to Nature
(as she's been given a lousy script, and a far worse production crew,)
isn't it time we make some heat?
Bossa Nova has been filling my rooms.
Island flavors mingling in la cucina.
Bright colors dancing front and center from a forgotten recess of my closet.
You know what I mean?
TIME. FOR. ACTION.
I'm calling in the Sun King, honey.
And I've got one hell of an offering.
Do you know about sun butter? Beasties, you've got to get on this. It tastes like creamy peanut butter, but is made from sunflower seeds. That's right! So it's wicked nutritious, nut-free, and absolutely the tastiest thing ever. Sunflower seeds are the gifts of the deliriously happy-faced sun flowers, and are loaded with beauty nutrients. They have insane amounts of vitamin E, Lovers, which your skin adores, crazy high amounts of B vitamins and beloved minerals, one of whom is magnesium, which has the ability to calm your nerves.
Stress-busting, beautifying, AND delicious? I'd call that a purrfect food.
Let's make a Vixen-ized version of the classic peanut sesame noodles, with a spicy mango salad as its date.
- 1 9oz. package of pure buckwheat noodles (or quinoa noodles)
- 3/4 C sun butter (available in your health food store. If they don't carry it, they can order it.)
- 3/4-1 C pure water
- 2 Tbsp Nama Shoyu
- 1/2 inch piece of ginger, grated or chopped finely
- 2 garlic cloves, chopped super fine
- 1 tsp organic sesame oil
- Juice of 1/2 lemon
- 1 Tbsp raw coconut nectar or maple syrup
- 1/4-1/2 tsp red pepper flakes, as you like
- 1/4 raw cashews, chopped
- Pinch of ground cardamom
- Celtic salt, to taste
Spicy Mango Salad
- 2 organic mangoes, peeled and sliced
- 2 organic carrots, julienned
- 1 organic cucumber, julienned, skin on
- 1/4 raw apple cider vinegar
- 1/4 tsp cayenne
- handful of fresh organic basil, chopped
- zest of 1 lime
- Good pinch of Celtic salt
Make the salad first, so the flavors have time to mingle. You want to make the buckwheat noodles at the last possible moment, because they become wallpaper paste if they sit too long.
Combine all the ingredients in a pretty bowl, toss, and let it do its thing.
Now, in a large bowl, whisk together all of the Sunshine Noodles ingredients except the salt. Keep working the sun butter into the water, adding a little water at a time, until the mixture had a fairly thin, creamy consistency. Add more water if you need to. I like mine drowning in sauce, but you may prefer it a little thicker.
Make the noodles. Drain and set aside. (**You can make this totally raw by using zucchini noodles if you like. Just run them through a spiralizer or use a potato peeler.)
Add the sauce to the noodles. Using tongs, toss the mixture together, making sure to coat all the noodles. Taste it. Mmmm. Add your salt here, and adjust the fire from the pepper flakes if you desire.
Top it with the chopped cashews, and enjoy. Eat the salad first for proper digestion. Always raw before cooked. Remember that.
It is sooo good, you won't believe it's healthy.
Bring on the tropics, Mama.
We're all waiting.