Yesterday, I took my kids to see their wonderful pediatric dentist, and she told me she followed along with our 21-Day Plant Power Challenge and is still eating this way. I am so gratified! I hope the Plant Power Challenge went well for you as well, and that my recipe plans inspired you to try some new things, whether you went 100% vegan or made a more subtle shift. I did blood tests before and after the challenge to see what impact the challenge (which for me meant going from a “mostly plants” diet to 100% vegan) would make on my cholesterol and blood sugar levels. I didn’t expect to see a dramatic change in such a short time, but my cholesterol, which was already pretty good, went down an additional 20 points! Plants are pretty powerful stuff! How did it go for you? Please share your experience in the comments!
Anyone in the food or social media worlds knows that there’s a different National [Fill in the Blank] Day all the time, so let’s move on from the Plant Power Challenge to this month’s celebration, Asian Pacific American Heritage Month. In the Thrive Kitchen, I try to embrace our wonderfully diverse community in the San Francisco Bay Area by developing theme menus that tie in with cultural heritage months, so this week’s class is on Healthy Asian Cooking. I’m looking forward to teaching the pan-Asian menu I’ve put together.
To include you, even if you can’t make the class, here’s a recipe along the theme, for Kimchi Soba. Kimchi is the spicy Korean pickled cabbage which, in addition to having tons of flavor, is full of probiotics for gut health. Soba is a whole grain noodle from Japan. This simple dish is whole-grain (with buckwheat and wheat) and vegan (make sure to check the label on your kimchi). Enjoy!
The Doctor’s Spicebox Kimchi Soba
1/2 pound dried soba
1 1/2 cups kimchi, chopped
1 tablespoon kimchi juice from the jar, or more to taste
2 teaspoons sugar
2 teaspoons toasted sesame oil
1 teaspoon distilled white vinegar
Salt, optional and to taste
2 scallions, thinly sliced
1. Bring a pot of water to boil and boil the noodles until al dente, about 5-7 minutes. Drain the cooked noodles and run under cold water until cool.
2. In the meantime, chop the kimchi and combine it in a bowl with the sugar, vinegar, and kimchi juice. Add the cooked noodles and the sesame oil, and toss to combine.
3. Season to taste with salt (kimchi is already quite salty) and top with scallions.
This month’s class is sold out, so register for next month’s equally fabulous class while there’s still space! Join us in the Thrive Kitchen for Mediterranean Picnic on 6/13. Email SFHealthEd@kp.org or call 415-833-3450 to register. Details at http://www.Facebook.com/TheDoctorsSpicebox.
Hope to cook with you soon!