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April 27, 2017

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February 15, 2014

(Adapted from simplyreem.com)

 

  • Soba noodles (Made sure they are 100% Buckwheat!)

  • Scallions – 1 ½ cup finely chopped 

  • Ginger – 2 Tbsp minced

  • Cilantro – ¼ cup chopped

  • Sesame Oil- 2 Tbsp

  • Hot Pepper Oil – 2 tsp

  • Tamari (GF) or Nama Shoyu – 1Tbsp

  • Rice Wine Vinegar – 2 Tbsp

  • Honey – 2 Tbsp (or Agave for vegan)

  • Sea Salt – 1 tsp

  • Black pepper – 1 tsp

  • 1 Cup Carrots, Chopped

  • 1 Cup Shiitake Mushrooms, Chopped

  • 1 Cup Purple Cabbage, Chopped

  • Coconut Oil

 

   Mix all the ingredients for Sweet Ginger Scallion sauce in the bowl, check for the seasoning. Keep it aside for 10 -15 minutes for the flavors to develop. Boil the soba noodles as per the instruction on the package, If you need them cold drain well with the cold water once they are cooked or just drain the water in which they boiled if you like them hot. While soba noodles are cooking and sauce is sitting, in a wok or large pot heat 2 tbsp Coconut Oil. Place in carrots and co...

September 25, 2013

(From ‘It’s All Good’ by Gwyneth Paltrow & Julia Turshen)

 

  • 1 pound salmon fillet, skin discarded, cut into 1 inch cubes

  • 2 tbsp drained pickled ginger

  • 1/2 small red onion, roughly chopped

  • 1/3 cup cilantro leaves

  • 2 tsp soy sauce (or tamari for gluten-free)

  • 2 tsp toasted sesame oil

  • 1 tsp sea salt

  • 1/4 tsp freshly ground black pepper

  • 2 tbsp coconut oil

  • Sriracha Mayo

 

  Place salmon on a sheet pan or a plate and stick it in the freezer for 15 minutes, just until it gets very cold but isn’t frozen solid. While you’re at it, place the bowl and blade from your food processor in the freezer too. Blitz the ice cold salmon in 2 batches, using your ice-cold food processor blade, until completely minced but not a paste (pulse each batch for a second or 2 about half a dozen times). The cold temperature helps you grind the salmon evenly without its turning into a paste or, worse, starting to cook from an overheated machine. Place the ground salmon in a...

September 24, 2013

  • 1/2 Cup High Quality Mayonnaise (free range) or Vegenaise (vegan mayo)

  • 1 tbsp Raw Honey

  • 1 tbsp Sriracha

  • 2 tbsp Lime Juice

  • Sea Salt

 

  Whisk everything together.

September 18, 2013

  • 4 cups Brussels Sprouts, trimmed

  • 3 tbsp Coconut Oil

  • Sea Salt

  • 1/2 Lemon

  • 2 tsp Sriracha

  • 1/2 tsp Fish Sauce

 

   Steam the brussels sprouts for 8 minutes. Once they are cool enough to handle, thinly slice them about 1/8 inch thick. (If you have a new food processor, you can use the slicing disk if yours came with one! Saves a LOT of time.) Heat the oil in a large frying pan over high heat. Add the brussels sprouts and a pinch of salt and cook, stirring now and then, until their edges have started to brown. Remove the sprouts to a serving bowl, and squeeze the half lemon over them and add the sriracha and fish sauce. Stir well to coat and serve immediately!

September 14, 2013

  • 2 cups Quinoa, soaked overnight

  • 2 tbsp Coconut Oil

  • 1 Yellow Onion, chopped

  • 1 tbsp Ginger, peeled & minced

  • 3 Green Onions, Chopped

  • 2 Carrots, Chopped

  • 2 Cups Shiitake Mushrooms, chopped

  • 1 tbsp Water

  • 4 tbsp Organic Tamari (or other soy sauce)

  • 1 Cup Organic Peas, frozen (prepare according to bag)

 

   Cook quinoa and set aside. In a wok or large pot melt coconut oil and cook yellow onion, green onion, and ginger until onion is nearly translucent. Add carrots, cook for 5 minutes, and then add in the mushrooms. Cook for an additional 5 minutes. Add quinoa as well as water and soy sauce and mix well. Add the peas and toss. This ‘fried rice’ can be served with bean sprouts on top for some crunch or with sriracha for extra spice!

September 13, 2013

  • 1 tbsp Coconut Oil

  • 1 Yellow Onion, chopped

  • 4 Green Onions, chopped

  • 3 inches Ginger, peeled and grated

  • 3 cloves Garlic, minced

  • 3 tbsp Red Curry Paste

  • 1 can Organic Coconut Milk

  • 4 cups low-sodium Organic Vegetable Broth

  • 1 Butternut Squash, seeded, peeled, and cut into 1 inch chunks

  • Lime Juice

  • Sriracha (optional)

 

   Heat oil in a large pot over medium heat. Add onion and saute for about 5 minutes. Add ginger and garlic and cook for 1 minute. Stir in curry paste and cook another minute. Pour in coconut milk and vegetable broth. Stir well. Add squash, bring to a boil, and then lower to a simmer. Cover and cook for 15-20 minutes or until squash is tender and can be pierced with a fork. Puree soup with an immersion blender or in a normal blender until smooth. Pour into individual bowls and then add lime juice and sriracha if you like it extra spicy! 

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