Life, style & food in the District
It’s mid-July and that means wedding season is in full-swing. And for the girlfriends of the bride-to-be, summer is also known as bachelorette season.
This weekend was my first in back-to-back bachelorette weekends, and as expected, it was an amazing time filled with champagne, whiskey cocktails and gambling. That’s right, I said gambling. I don’t want to talk about it.
But as fun as the day/late evening/early morning was, it left me craving some (ehem) healthier, more nourishing sustenance.
To me, nothing screams “healthy” quite like the taste of ginger. There is just something so clean and detoxifying about its spicy flavor. Perhaps it’s because, while I’m eating it, I’m aware of its numerous health benefits, such as enhanced immunity, improved digestion and reduced inflammation, just to name a few.
But whatever the reason, I love ginger.
I threw this dish together tonight in an attempt to nurture my tired and nutritionally depleted body, and it was so incredibly tasty. The combination of fresh mango warmed with ginger, basil and maple and topped with cilantro was overwhelmingly delicious. And as an added benefit, it made my body feel much better.
For next weekend’s bachelorette debauchery, I’ll be sure to have some ginger on hand.
Ginger, Maple and Mango Soba Noodles
1 package of organic soba noodles
1 medium sized fresh mango, diced
2 cloves of fresh garlic, minced
3 tablespoons of canola oil
1 tablespoon of sesame oil
Organic brown rice vinegar
1 ½ tablespoons of fresh crushed ginger (I buy the Earthbound Organics brand in a tube – the consistency is perfect for this dish)
Juice of one freshly squeezed lime
½ tablespoon of good quality organic maple syrup
A handful of fresh basil
A handful of fresh cilantro, chopped
Cook the soba noodles according to package instructions. Drain the noodles. In a bowl, toss the noodles with 2 tablespoons of canola oil, ½ tablespoon of fresh crushed ginger and a few shakes of the brown rice vinegar. Set aside.
Add the garlic, 1 tablespoon of fresh crushed ginger, 1 tablespoon of sesame oil, 1 tablespoon of canola oil and the lime juice to a large pan on medium heat. Cook the ingredients for a few minutes, stirring and incorporating all of the elements.
Add the diced mango into the pan and continue to stir and cook everything for a few minutes. Add in ½ tablespoon of the maple and a few shakes of the brown rice vinegar – reduce the pan to low heat. Toss in a handful of fresh basil.
Pour the ingredients in the pan over the noodles and toss everything together. Throw in some chopped cilantro and salt, to taste.