One thing I love about Autumn and living close to a forest is watching the leaves turn red, yellow and orange. The golden leaves look a little toasted, which inspired this Autumnal salad.
It’s easy to make and ready in ten minutes. I enjoy it for lunch but if you prefer it for dinner and want something a little more filling you could serve it with this dahl, or add some edamame beans.
Ingredients – serves 1
- brown rice noodles for one
- 2 handfuls of lamb’s lettuce
- 3 tbs pumpkin seeds
- 1 tsp Genmai Su (rice vinegar)
- 1 tsp tamari (soy sauce)
- 1 tsp sesame oil
- Gomasio (sesame salt) to taste
- Cook the noodles in a pan of boiling water until tender.
- Wash the lamb’s lettuce and tear into smaller pieces.
- Heat a dry skillet over medium heat. Add the pumpkin seeds and wait until they start to pop. Shake or stir constantly to prevent burning. Remove from the heat when they’re toasted.
- Drain the cooked noodles and transfer to a bowl.
- Add the lettuce.
- Add the Genmai Su, tamari, sesame oil and toasted pumpkin seeds.
- Sprinkle on gomasio to taste.
This recipe is from Irina’s cookbook “With a pinch of yoga”
With a pinch of yoga explains Ayurveda and chakras in terms that you can understand, and then teaches you how to incorporate them into your yogic diet. All forty-six recipes are completely plant-based, gluten-free, sugar-free and even sugar substitute free. Nestled within these yummy recipes is also plenty of inspiration for your yoga practice.