The Naked Cookbook (10 Speed Press, 2016) by Tess Ward is a transformative approach to healthy eating that strips back one's diet to simple, clean, and pure foods that cleanse, restore, and nourish the body. This is not a deprivation diet, but an achievable lifestyle where food is enjoyed and celebrated in its purest form. This excerpt comes from chapter 3, "Stripped."
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This is undoubtedly best served cold and packed up for desktop lunches or picnics. For a more substantial main dish, add some grilled shrimp. They work wonders with the sweet mango and the earthy sesame dressing. For another option, try it topped with a soft boiled egg; the yolk on the noodles adds a deep, creamy richness to the dressing. Note that you’ll need a double recipe of the Tamari Dressing for this dish.
• 7 ounces soba noodles
• 1 cup Tamari Dressing
• 1 small cucumber, cut into fine strips
• 1/2 large green mango, cut into fine strips
• 4 green onions, finely sliced
• 1 large green chile, minced
• 2 tablespoons black sesame seeds
• Small handful of cilantro leaves, chopped
• 3 tablespoons tamari
• 2 tablespoons apple cider vinegar
• Finely grated zest and juice of 1 lime
• 1 tablespoon honey
• 1/2 garlic clove, minced
• Pinch of finely grated fresh ginger
• 1 tablespoon toasted sesame oil
1. Bring a large pan of water to a boil and add the soba noodles. When the water returns to a boil, add a cup of cold water, then repeat when the water comes to a boil again. Simmer vigorously for 4 to 5 minutes, until the noodles are still slightly al dente. Drain and rinse well under cold water, then place in a bowl and cover with cold water to prevent the noodles from getting sticky.
2. When ready to serve, drain the noodles and place in a bowl. Add half of the dressing, the cucumber, mango, green onions, chile, and most of the sesame seeds and cilantro.
Taste and adjust the dressing and seasoning.
3. Arrange on a platter or in individual bowls, top with the remaining sesame seeds and cilantro, and serve with the remaining dressing alongside.
Tip: If making ahead, mix 1 teaspoon of olive oil into the dish to prevent the noodles from sticking, and keep the dressing separate. Mix the dressing in just before eating.
Put the ingredients into a small jar, put a lid on, and shake well to mix, then season to taste. Store dressings in a sealed jar in the refrigerator for up to a week.
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Reprinted with permission from The Naked Cookbook, by Tess Ward, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by Columbus Leth. Buy this book from our store: The Naked Cookbook.