The best way to start the day is to go for a run with my two favorite farmers!
Since we aren’t breaking a sweat out in the fields these days we have resorted to morning runs. The trails around Hood River are beautiful and Henry and Taylor have been great company. (I normally run alone). We get some of our best thinking done on a run. We usually end up talking about Tumbleweed Farm and get equally excited and nervous. (Which in my book makes the whole experience a better workout!) This morning not only did we talk about Tumbleweed, but we talked about friends, jobs, and money. These topics are usually hard to talk about but when you are pounding the pavement things become a lot more clear.
Our run this morning was exceptionally good not only because we figure a lot of important things out, but because we fueled ourselves really well last night. We were light on our feet and had a TON of energy.
I have this lovely bowl of healthy goodness to thank for an awesome run and a clear head! Rice noodles, sautéed veggies, and a healthy dose of creamy almond lime sauce. Food really is medicine! I feel great.
I whipped up a batch of creamy almond lime sauce yesterday afternoon. I tweaked around with some ingredients and was really happy with the end result.
I literally had to hit Taylor on the wrist to stop him from eating the sauce with a spoon! He almost ate the whole bowl before we had a chance to drizzle it over our noodles. Whenever he does this I can’t get too mad because it really is a compliment to me. Especially when I feel like I have thrown a bunch of random ingredients together and am nervous about how it will turn out.
Creamy Almond Lime Sauce with Rice Noodles and Veggies (serves 2)
For the Sauce:
1/4 of a cup raw almond butter
1/4 of a cup of fresh lime juice
a small handful of minced cilantro
1 clove of minced garlic
1/4 of a teaspoon of crushed red pepper
1 tbs honey
2 tbs tamari
1 tsp minced ginger
1/4 cup of water
With and immersion blender or whisk, mix together all the ingredients for the sauce. Taste test. Add more water if it’s too thick. Set aside.
For the Rice noodles and veggies:
4 oz rice noodles
1 tbs olive oil
1 medium yellow onion, minced
3 cups of mushrooms, chopped (any variety will work)
2 cups string beans
1 cup shredded carrots
a few large handfuls of spinach
In a large skillet heat olive oil over medium heat. Add onion and cook for about 5-8 minutes stirring occasionally. Add mushrooms. Cook for about 3 minutes. Add beans and carrots (save spinach for the end) cook on low for about 5 minutes or until veggies are tender. Mix in almond sauce. Stir well to coat everything evenly.
While the veggies are slowly cooking cook the rice noodles according to package directions. They cook really fast! Drain the noodles and add them to the skillet with the veggies. Add spinach and mix well.