I recently stopped by Naturopathica’s spa in Chelsea to experience their new Holistic Facial. True to its name, the facial starts with a comprehensive intake form that looks at factors like diet, stress and skin care to understand what’s happening on the skin’s surface. I left the facial with “beauty food” recommendations for my Skin Personality (Stress Reactive), and went home to make an inspired dinner for my family. This recipe features skin-friendly ingredients like omega-packed sesame seeds and avocado, which are amazing for elasticity, as well as gut-friendly fermented kimchi to prevent breakouts and alkaline, raw vegetables to hydrate from the inside-out. Make it and store in the fridge for up to three days for an easy go-to meal.
1 package of 100% buckwheat soba
1 small head of romaine or gem lettuce, thinly sliced
1 firmly ripe avocado, cubed
1 small cucumber, peeled and cut into matchsticks
1 large carrot, peeled and julienned
1/2 cup of shelled edamame beans, defrosted
1/4 cup of purple cabbage, thinly sliced
1 cup of shitake mushrooms, thinly sliced
1 cup of chopped broccoli florets
1/4 cup kimchi, chopped
3 tablespoons of chopped scallions
1 handful of fresh mint, chopped
Toasted Sesame Seeds for Garnish
Avocado oil or Coconunt oil
3 tablespoons Tamari Sauce
4 tablespoons of Rice Vinegar or Ume Plum Vinegar
2 teaspoons of toasted sesame oil
1 teaspoon of raw honey or coconut sugar
1 inch-long knob of ginger, grated
1 clove garlic, grated
1 shallot, minced
Juice of 1/2 lime
1/4 cup of cold filtered water
In a large pot, boil 6 cups of water. Add soba noodles and lower to a rolling boil. Boil 10-15 minutes, continually checking until noodles are cooked but al dente. The water will be very thick from the starch and noodles may stick but don’t worry. Transfer noodles to a colander and rinse under very cold water, removing the excess starch with your hands. Once noodles are thoroughly clean, add ice cubes and set aside.
In another small pan, heat a drop of avocado or coconut oil and saute mushrooms with a tablespoons of tamari sauce. Saute until mushrooms are browned. Set aside to cool.
In a separate small pot, heat 3 cups of water, when boiling, boil broccoli florets until bright green, about 3 minutes. Drain and set aside to cool.
While vegetables are cooling, combine all dressing ingredients in a medium sized bowl and whisk until well-combined.
In a large serving bowl, combine all raw vegetables, cooked and cooled soba noodles, cooled cooked vegetables and fresh herbs. Pour over dressing and toss well. Garnish with sesame seeds. Serve right away or store in fridge up to 3 days.