We moved closer to the coast of Cape Ann. The ocean has always been a special place, reminding us of God and all that's beautiful. When the news of the world brings us down, we go there to walk, listen and pray. Our spirits lift with hope. Our restless hearts are filled with peace.
This Christmas we're thankful for many things. The opportunity to own a very tiny condo near the rocky New England coastline is a minor miracle. We've connected with the community here through a welcoming church. This month, an anonymous and very generous person is matching all donations raised for the poor. Humble kindness is heartwarming.
I'm keeping things simple in our new nest, hanging cross-stitched pieces and my beloved art. I'd like to have a pretty French chandelier and hardwood floors someday. But right now, I'm just so very grateful and happy to be here. This is our first home. My husband and I relocated many times for his work. It's good to plant roots.
During the moving process, we ate way too much pizza and take-out. It took a toll on our energy and digestion. Once we finally settled-in, I felt the need to shift to something deliciously detoxifying. This macrobiotic goddess bowl hit the spot. It's flavorful and filling. Nurturing butternut squash and chickpeas are roasted with warm sesame flavor. The squash and beans are wonderful on their own. Tossed with soba and scallions they become a proper meal.
After the holiday splurge, remember this therapeutic recipe. Make it when you crave something light and healthy. It's time well spent in your kitchen. If you keep the soba and squash separate, you can enjoy any leftovers for workweek lunch. The dish is fine served hot or at room temperature. I pack it up for a beach picnic. The weather is still warm in December which is a true blessing!
I love returning to the kitchen. It nice to pick up my hoop, needle and thread again too. Hopefully, I'll publish my rose monogram pattern in a few weeks. Some of you have written to me about your excitement for this design. Thank you so much! I'm super excited about it too.
Goddess Bowl Recipe
You can swap the soba for brown rice and the chickpeas for black beans or adzuki beans if you're in the mood.
You can add some sauteed baby bok choy or some other leafy green to this bowl. Fresh ginger is great too. In keeping with macrobiotic traditions, I've left Sriracha out of this recipe. However, it's certainly delicious here. Personalize your bowl and have fun.
Real soba noodles are gluten free. Always read labels. Some soba noodles are a combination of wheat and buckwheat. I use both kinds since gluten is not a problem for me. But pure buckwheat soba noodles are my favorite.
Click HERE to read about the difference between tamari and regular soy sauce.
If you like detox recipes, my Soba Noodle Soup With Mushrooms and Snow Peas and my Easy Asian Noodle Soup With Bok Choy are also good choices. Click on the Recipe Index at the top of the blog for all my Asian noodle recipes.
- 8 ounce of soba noodles
- 2 10-ounce packages of white button mushrooms, quartered
- 6 cups of peeled and chopped butternut squash
- 6 scallions, dark green parts diced
- 1 15-ounce can of chickpeas rinsed and drained
- Tamari to your taste. I use San-J Gluten Free Tamari.
- 2 tablespoons of sesame seeds
- A few drops of toasted sesame oil or Asian sesame oil
- Olive oil for cooking
- Sea salt to taste
Preheat the oven to 425. Line a large baking tray with foil. Place the chopped squash on the tray with some oil and a pinch of salt. Toss to coat the squash with the oil. Arrange in a single layer on the tray and bake in the oven for 30 minutes. Put some olive oil, chickpeas and a pinch of salt in a bowl. Toss to coat the chickpeas with the oil. Add the chickpeas to the tray with the squash along with one tablespoon of sesame seeds and some tamari. Toss everything to combine. Bake for another 10 minutes. Take the tray out of the oven and add a few drops of sesame oil and half of the diced scallions. Cover with foil and set aside.
Meanwhile, cook soba noodles according to the package directions. Rinse them under cold water and set aside. You can drizzle some oil over them and toss to prevent sticking.
Place the quartered mushrooms in a large fry pan with a tablespoon of oil and a pinch of salt. Cook them on high until they're golden brown. (Properly sautéed mushrooms do not release much water.) Place the cooked soba noodles in the fry pan with a drizzle of oil and the rest of the sesame seeds. Warm through with the mushrooms. Stir in some tamari and a few drops of sesame oil. Serve with the roasted squash and chickpeas. Sprinkle on the rest of the diced scallions and a splash of tamari.