Farm To Table, Easy Meals
Nourish not only your soul with this quick recipe but also your mind! RELAX because gathering the ingredients is really where you will spend the most time. I encourage you to create your own mix, pull from the veggies you may have already on hand.
I choose veggies that are in season and also organic and fresh for maximum flavor and nutrients. Remember when using liquids to taste along the way as your spice and salt will need to be adjusted to your liking.
Broths are also an individual choice, I love veggie and chicken broths when making these types of clear soups. Fragrant and heartwarming they always feel like a big hug. I hope you enjoy this fun little combination. Sending love and light your way.
Coleen's Improv Version of PHO
2 cups of washed and slice portabello mushrooms
1/2 cup of young zucchini chopped
1/2 chopped leeks (white parts only)
1 cup mixed small carrots sliced thin
1 cup of sweet peas cut on the bias
5 large leaves of chard - deveined and sliced in thin slivers
1/2 cup of Basil - remove leaves from stalk - for garnish
6 cups of veggie or chicken broth
3 tablespoons of sesame oil
1 package of Maifun Rice Noodles
2 tablespoons of Tamari - GF
Separately boil and cold water rinse rice noodles
In large stew pot add broth (lot's of great prepackaged broths) and bring to slow boil, salt to your preference. Add zucchini, mushrooms, carrots, sweet peas, leeks, and chard. Once this begins to boil again, lower heat to medium and add 2 tablespoons of Tamari.
Simmer for 15 min and begin to prep bowls with rice noodles.
In bowl toss rice noodles in sesame oil. When ready add your broth and veggies to the portioned out noodles. See list of garnish above. I use any combination of the list. My favorite: I squeeze two lime slices, add the fresh basil and sprouts.
SPICE is key in making this dish your own, so find an appealing chili spice that gets your juices flowing, get creative. Sprinkle on top of the hot broth and breathe in with intention.
Cheers to your good health my friends.