Orange sesame stir fry & brown rice noodles

My younger sister lived off bowls of Ramen noodles as a kid and I know a lot of college students do too. Ramen might be quick to prepare, but those noodles don't contain much nutritional value. There are no vegetables and they are incredibly high in sodium, not to mention preservatives. All the flavor resides in those little mystery foil packets.

I was inspired by this week's Food Matters Project recipe to make a big vegetable stir fry. Stir fries are great, because you can pack them full of vegetables like cabbage, mushrooms, carrots, turnips, bean sprouts, onions, and more. I mixed in some brown rice noodles to make this a one pot dinner. Since I used brown rice noodles this dish is gluten free, but soba or buckwheat noodles would work great too.

I added garlic and ginger to the orange sauce, and used local spring onions in place of the scallions. No mystery foil packet here. And don't worry about heating the leftovers up, they taste delicious as a cold noodle salad the following day.

This dish honestly doesn't take too long to prepare. Your health is important, so spend a little extra time preparing your food. You won't regret it.

Orange sesame stir fry & brown rice noodles
Adapted from The Food Matters Cookbook
1/2 lb brown rice noodles
2 tbsp sesame seeds
1.5 oranges, zest and juiced
2 tbsp tamari
1 tsp honey
2 tbsp sesame oil
2 spring onions, sliced thinly
1 container mung bean sprouts
2 carrots, grated
1/2 turnip, grated

1 tbsp fresh ginger, grated

2 garlic cloves, minced
6-8 mushrooms, sliced thinly
1/4 of savoy cabbage, sliced
1/4 c cilantro

Cook brown rice noodles according to the package. When cooked, drain, and put into a large serving bowl.

Heat sauté pan over medium. Add sesame seeds, cooking until toasted. Set aside.

Mix orange zest, orange juice, 1.5 tablespoon of tamari, and honey in a small dish. Heat a tablespoon of sesame oil over medium heat. Add the sprouts and half of the spring onions, cooking until lightly browned, about 3 minutes. Then add the grated carrot and turnip, stirring well. Add the ginger and half of the garlic, cooking until fragrant. Now mix in the orange sauce. Cook for a few minutes, until the sauce thickens. Remove from heat and pour over the noodles. Mix well.

Heat the remaining sesame oil over medium heat. Add the remainder of the spring onions and the mushrooms to the pan. Add the remaining tamari to the pan. Cook for about 5 minutes or until the mushrooms are cooked down. Now add the cabbage, stir, and cook until wilted. Remove from heat, mix into the noodles, and sprinkle with cilantro and sesame seeds. Enjoy!

Orange-almond oat scones

Recently I was reminded of how important our dietary and lifestyle choices are. Decisions we make now, can and more than likely, will affect us later. I know I've been guilty of staying up late to finish a big project or working on the weekend just to get ahead. But as the new year is approaching, try to put yourself and your health, first. Leave work at work, use your lunch hour to catch up with an old friend and finally get to that yoga class. It's these things that make us happy which have a positive effect on our mind and body.

Over the past few weeks I've been getting up early to make scones. Some for friends, some for us and some just because. I first started with Deborah Madison's oat scone recipe, which I didn't like much, so I moved onto her ginger scones. I didn't have crystallized ginger so I used a variety of dried fruits and flavors. Out of all four batches my favorite was this orange zest, almond and raisins. I also ran out of eggs as I made this batch, so I used flax instead. Crushed flax mixed with water makes an amazing binder in baked goods. I also liked the nutty flavor it imparts to the scone as well as that extra dose of fiber.

I'm not a big sweet breakfast person, but I do like scones. They're closer kin to a biscuit than a muffin. These scones get their sweetness from just a tablespoon of sugar. If you don't have oats you could just use another 1/2 cup of whole wheat pastry flour. And if you want these to be vegan, use coconut oil in place of the butter.

Orange-almond oat scones
3 tablespoons raisins
1/4 c orange juice or water
1 tablespoon flaxseeds, ground
3 tablespoons warm water
1/2 c oats or oat flour (will pulverize oats into flour via food processor)
1/2 c whole wheat pastry flour
1 tsp baking powder
1/4 tsp sea salt
1 tablespoon evaporated cane sugar
2 tablespoons butter (or coconut oil), chilled
1 tablespoon orange zest
1 tsp almond extract
1/4 c almond milk, more for brushing

Preheat oven to 425 and line a baking sheet with parchment paper.

Soak raisins in orange juice or water for 15 minutes or until they begin to plump up. Then strain through a sieve and set aside.

Add the freshly ground flaxseed and 3 tbsp warm water to a small bowl. Stir and let sit for about 15 minutes. The mixture will become goopy which is what you want.

If using oats, toss into a food processor and blend on high until it reaches a flour-like consistency. Pour into a large bowl and stir in the whole wheat pastry flour, baking powder, sea salt and sugar. Cut in the cold butter (or coconut oil) with fingers or a pastry cutter until it resembles a very coarse meal, not fine. Those chunks of butter will allow the inside of the scone to steam so it cooks properly. Now quickly add the flax mixture (aka flax egg), orange zest, almond extract, almond milk and drained raisins. Use your hands to bring the dough together and then turn out onto a floured surface, like your countertop. Knead a few more times until the dough is together, but don't overwork it. You don't want the warmth of your hands melting the butter. Form a circle and cut into six wedges. Place wedges onto the baking sheet and brush with a little almond milk and a sprinkle of sugar.

Bake for 10-12 minutes. Remove from oven and let cool. Enjoy with a clementine and cup of coffee or tea.