November 21, 2012 · 11:38 am

Thanks, as always, to our gorgeous host Jenn over at Peas and Crayons.

For this week’s party, I’d like to share our eats from Monday.

Lil’ L and I chose to have one of our favourite breakfasts this morning… a raw chocolate banana energy smoothie. It always feels so decadent starting the day with chocolate. I thoroughly recommend it ;) I followed our usual recipe, though as I’d run out of chia seeds, I used hulled hemp seeds instead for our omega-3 boost. They worked really well and blended up super smooth.

Since organic carrots were on special offer at Tesco this week, I stocked up and made a large batch of Carrot & Coriander soup. This is one of our all-time favourite Autumn/Winter soups.

Snacks & Drinks
While revising for my latest Buddhist exam, I snacked on raw nuts, raisins and choc chips.  When Lil’ L got in from school, he also chose to have a bowl of raw cashews for his snack.

For drinks, I had Clippers Organic nettle tea, Twinings Peppermint & Nettle tea, black coffee, strawberry & banana smoothie, and water.

For dinner, we had an Oriental Stir-Fry with Peanut Sauce. I love stir fries as they’re so quick and simple to make. Adding peanut sauce takes stir fries to a whole new level of yumminess!

Unfortunately I didn’t manage to take a photo as there was no light by the time I cooked dinner, but it looked very similar to the one below … but even more colourful with the addition of red cabbage & yellow pepper :)

Here’s how I made it….

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Oriental Noodles with Peanut Sauce

Serves 4
Hands on time: 25 minutes (+ 1 hour pressing time for tofu, if using)

Peanut sauce:
2 tbsp crunchy peanut butter
2 tbsp good quality reduced salt soy sauce
1 tbsp rice wine vinegar
1 tsp agave syrup (or other natural sweetener)

2 tbsp groundnut oil
1 block tofu, drained, pressed & cubed*
2 garlic cloves, crushed
1 thumb-size piece of fresh or frozen ginger, finely grated
½ medium head of broccoli, cut into small florets
2 medium carrots, cut into julienne sticks
1 red pepper, chopped
1 yellow pepper, chopped
4-5 red cabbage leaves, chopped
¼ cup raw cashews
2 tbsp good quality reduced salt soy sauce
4 tsp hempseed oil (optional, for an omega-3 boost. I use Good Hemp)
1-2 tbsp sesame seeds, lightly toasted (for a garnish)

1 pack of wholegrain noodles (I use the Clearspring or King Soba organic noodles)

* If you haven’t got time to prepare tofu from scratch, you could use a shop-bought marinated tofu such as Cauldron Organic Marinated Tofu Pieces. Pre-cooked tofu blocks are also available in health food stores.


  1. Prepare the peanut sauce by whisking together the peanut butter, soya sauce, rice vinegar and agave syrup.
  2. Heat 1 tbsp oil in a large wok on a medium-high heat and stir fry the tofu cubes for about 6 minutes, until lightly browned on all sides. Remove the tofu from the wok and set to one side. Add the remaining tbsp of oil to the wok along with the garlic, ginger, broccoli, carrot, pepper, cabbage and 2 tbsp soya sauce. Stir fry for 5 minutes. Return the tofu to the wok along with the cashew nuts and peanut sauce. Cook for a further 3 minutes or so, regularly stirring.
  3. Meanwhile, cook the noodles in a pan of boiling water. When soft, rinse under cold water and add to the wok. Gently stir them into the vegetables, so that they are coated in the peanut sauce.  Allow to cool slightly, then stir in the seed oil (if using).
  4. Serve in warm bowls with a garnish of toasted sesame seeds.

Fresh pineapple cubes & non-dairy yoghurt

That’s me done for another WIAW. Time now to prepare for my kids’ meditation workshops. I’ve got such a lovely bunch of kids again this term. I feel so lucky to be able to spend the afternoon with them! It’s bliss! :)

UK readers, don’t forget to enter my Raw Hot Chocolate Giveaway. It closes at midnight tomorrow (Thursday).

Enjoy the rest of your week everyone xx

Do you like stir-fries? If so, what’s your favourite recipe? If you’ve posted it online, please do add your links below as I’d love to try it :)  

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