Receta SIMPLE STOMACH COMFORT
There is something comforting to me about rice noodles. I remember always feeling too sick to eat anything except white rice and ginger, so I have wonderful memories of their soothing qualities.
I didn't accept rice noodles at first. I recall an infamous conversation with my acupuncturist at the time, telling him that I preferred brown rice over white rice. I was in so much pain, but I was still fighting against what my body actually wanted, versus what I thought it needed. There are still some days where the idea of digesting brown rice seems exhausting, but I never feel that way with rice noodles. They are my ultimate comfort food. They are my..macaroni and cheese.
CUMIN CHICKPEAS WITH SPICY RICE NOODLES
(Gluten-Free & Vegan)
- 4-5oz. Linguini-style rice noodles
- 1 Can of Chickpeas, Eden Brand
- 2 Zucchinis, chopped
- 2-3T Wheat-free Tamari
- 2T Extra Virgin Coconut Oil
- 3T Gomasio
- 1/2-1t Cayenne Pepper
- 1t Cumin
- 1 Garlic Clove
- Sea salt and Fresh ground pepper
- Sprinkle with red pepper flakes, if desired
1. Boil salted water before adding in uncooked rice noodles.
2. While noodles cook, chop zucchini and rinse chickpeas well.
3. Add coconut oil and minced garlic to a skillet. Add & saute the chickpeas and zucchini before adding cumin & cayenne.
4. When noodles are cooked, strain and add to the skillet. Encorporate gomasio and tamari to the noodle mixture. Top with sea salt and pepper & enjoy!