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Cabbage Bowls with Raw Veggie Noodles & Almond Ginger Sauce

Hey beauties, happy New Year to you all! How is everyone, what with a whole brand new year set out before you? I see them out there, the articles & posts & TV spots about resolutions and how fewer folks out there are making them, and while part of me just tunes it all out, to try to silence the pressure and craziness of this time of year, the rest of me silently screams with joy as my fist rises to the air and I break out into a happy dance. The happy dance of possibility….the world waiting….just for me. As you may know, I'm a sucker for 'productivity porn' and the truth is nothing invigorates this child at heart quite like a whole new blank slate. One that's perfect, and vast, and serene. Clean, white, and new.

This could not be truer for me than in any other time in recent memory either, as 2014 for me is all about newness. I'm thrilled that I'll be exploring new ideas around business, and continuing to expand on my passions. I'll share more as the year presents itself, but what that also means is there will also be a whole heck of a lot of discomfort, the kind that forces growth, and the kind that helps us ultimately be better, stronger people. Growing pain is good!

A few months back I re-visited a book that you may want to check out, a book by an inspiring force of a woman, and an all around powerful human being. Danielle Laporte's Firestarter Sessions is a great read, and truthfully when I pick it up it's eerily like listening to what I wish was my own inner voice, as her writing style is quick & clever & full of everything each and every one of us needs to hear right now (IMO). One of her exercises guides you through finding your core desired feelings, leaving you to find a few words that best describe how you want to feel. It's a great exercise to help you get in touch with who you are and who you want to be, and I highly recommend it for anyone looking to live a life of intention this year.

Intentional living is my own personal goal this year. I want to be fully present, to honour not only who I am, but those I love. That means creating boundaries, and allowing time for both work & play. That means listening to my body even more than before, and it means pursuing the one thing we are told that we will never have: balance. I know it's almost impossible to obtain, but I'm never going to drop the pursuit of it. Not ever.

Watch for some changes to the blog too as I streamline and refine what I want to be doing here. I'm making some design changes, and bringing things together in an easier, more fluid way. It's time to bring the now to all parts of my life, and say good-bye to a few things too. I'm so lucky and excited to have you here with me.

Happy 2014 friends! Wishing a year full of good feelings, positive energy, and love that conquers all.

Cabbage Bowls with Raw Veggie Noodles & Almond Ginger Sauce:

  • (6-8) sturdy red or green cabbage leaves, separated at the core to keep them together
  • (1) small zucchini, spiralized
  • (1) carrot, spiralized
  • (1/4) pack medium-sized rice vermicelli
  • (1) bunch fresh mint (or cilantro)

Almond Ginger Sauce:

  • (1/2) cup almond butter, roasted or raw
  • (1) tbsp fresh ginger, grated
  • (1/4) cup water
  • (2) tbsp soy sauce, tamari, or Bragg's
  • (2) tbsp fresh lemon juice
  • (2) tbsp maple syrup
  • (1) tbsp sesame oil

First off, if you find yourself without a spiralizer, this recipe will be just as good with the vegetables grated, but if you have a few dollars to spare and don't mind investing, I guarantee you won't regret picking one up as the possibilities for creating amazing raw foods with them are just so awesome. I recommend this one or this one to get you started!

Start by preparing the sauce by combining all the ingredients in a blender and blending until smooth. Set aside in a small bowl. Put up some water to boil (about 4-5 cups) and place the rice noodles in a bowl. While the water boils, spiralize or grate the carrots & the zucchini, set aside until ready. You should have roughly 2 cups of each vegetable.

When the water is boiling, pour it over the rice noodles just to cover and let it sit for 5 minutes, until soft (no need to cover). When ready, drain the hot water out with the noodles in a colander and run cold water over them briefly to cool. Set the noodles aside to drain for just a minute or so, shaking the colander to release as much water as possible.

To prepare the cabbage leaves, it is best to select a cabbage that is light, indicating the leaves are not too tightly packed together.To separate the leaves without breaking them, first, rinse the whole cabbage under cold water to clean. On the stem end, simply release each leaf by cutting it free at the bottom of the cabbage. If you are careful (and depending on the cabbage), you should be able to set each leaf free while still intact. A perfect new set of bowls that are beautiful as they are edible and good for you!

When everything is ready, combine the drained noodles with the carrots, zucchini & as many chopped mint leaves as you desire to taste. Bit by bit, pour in the sauce to coat everything, using as much or as little as you desire. To assemble the bowls, simply scoop a 1/2 to 1 cup of the noodle mixture into each cabbage leaf and garnish with mint. To eat, you can roll the leaves up like a burrito or simply fold them together like a soft taco. Light, delicious, and filling, these make a perfect lunch or starter to a heartier main dish, like an Asian curry. Kept in the fridge, these will last a few days and still taste delicious.

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