I was planning on going to my local co-op for lunch and groceries today. Instead, I changed my mind and decided to see how much longer I could wait it out. This example reminds me of a lovely friend of mine. She waits until the last possible second to refill her gas tank. I wait until I (we) cannot handle it any longer and need more food. The strange games we play to make our lives more interesting.
The last few years I have been on a mission to buy only what I need when I need it. This does not include handy bulk items like nuts, whole grains, frozen veggies & berries, virgin olive & coconut oil or other condiments. I LOVE having condiments around. Precisely for moments like these when there isn't much of anything in the house. I sort of pride myself on being able to craft "something out of nothing" with ease. I do like the idea of recipes, but as I have said before I tend to follow them loosely anyway so just pulling something together seems more fluid to me. Lately, I haven't been all that keen on cooking, going to the grocery store**, or crafting at all. Therefore, today is especially exciting considering I just bit the bullet and whipped something up. I think the inspiration is from all the April showers.
**Let me explain. I love the grocery store, however I tend to spend way too much time shopping and not enough time getting back to work!
"Something like a soup..."
- 1 piece of wakame (sea veggie)
- 1 piece of Kombu (sea veggie)
- 1 cup frozen Edamame (Soy bean - GMO free!)
- Pinch of Hiziki
- Handful of Bonito flakes
- 1 Bag of frozen Sweet Potatoes
- 2 Garlic Cloves - minced
- 1/2 cup chopped Leeks
- Umboshi Plum Vinager - A few shakes
- Nickel size of buckwheat noodles.
- 4 cups of water
- Heat a quart pan with 4 cups water on high add a handful of bonito flakes.
- Break up the wakame into tiny pieces and cut up the kombu into small pieces add to pot
- Add the bag of sweet potatoes
- Add the edamame
- Sprinkle in some hiziki (quarter amount)
- Put another pot on for the buckwheat noodles (you could add the buckwheat noodles to the soup, but it will loose its form). Follow the instructions on the label.
- When the noodles have been simmering for 4 minutes toss the garlic & onion into the pot with all the goodness.
- Once the noodles are done - rinse them in cold water. Turn of the heat on the soup.
- Put a few shakes of Umboshi Vinager into the pot - stir and serve!
- Makes about 6 servings (well the noodles about 2 as I was only serving me).
I cook with seaweeds a lot. Seaweeds are so nutrient & mineral dense that it is a great idea to add them to your diet! Try adding them to soups, stews, grains, beans or salads.