Thai Noodle Wraps

The original plan was to do various posts with non-traditional holiday recipes.  I had it all worked out–there would be a month’s worth of posts–appetizers, sides, desserts and the roasting write-up, which would have been based on the best roasted chicken I’ve ever had.  I learned how to do it at a class on roasting and braising at Sur la Table earlier this month.  But it was not to be.

Then I thought to myself, ‘Myself, why are you putting so much pressure on yourself to blog about cooking?   You are not a chef and there are so many awesome food blogs and books out there that people can refer to for technique and recipes.’  And then myself answered,  ‘I like to deconstruct flavors and create recipes, so there’s something to write about.’  I agreed with myself but also thought I should further examine the why more than the what.

It started as a food diary–you know, the type you keep so that you when you look at it, you realize how much junk you eat.  I became more aware of the harmful effects of processed foods, commercial agriculture and animal farming.  I wanted to know more about what I was eating and what I was feeding my son; so this last year has been my attempt to become a more conscious eater. And I believe I’ve learned a lot along the way…about better eating and about myself.  But the more I learned, the more I became this food evangelist and the more I began to feel like a total hypocrite.

You see, I’ve been on the healthy food plan and though I feel great about the changes I’ve made, I don’t feel that I’ve achieved the by-product of these changes.  I, along with so many people, make a resolution each year to lose weight.  I’ve been making this resolution for 7 years now–since my son was born.  I went through my 20’s and a part of my 30’s at the same, perfect weight for my height.  I didn’t have any issues with wanting to change anything.  Then I gained 50 pounds.  I had a baby.  I went through a heart-breaking divorce.  I turned 40.  I’ve wanted needed to lose 20 pounds for years (not just because my favorite pair of jeans didn’t fit, but because my doctor told me I was at risk for high blood pressure and cholesterol).

And this past holiday week, while my son was away, and I wasn’t working, I realized that those extra pounds have been holding me hostage.  It’s been an enabler, allowing me to hide behind this identity of mommy on a mission.  It’s like a force field created to prevent new relationships and hold the ones I have at bay.  So while my body is healthy (though it has yet to appear that way), my soul could benefit from some nourishment.   And while I enjoy being a mom, it doesn’t define me.  Which leads me to the why of writing–it has given me a reason to cook again; to write about it and explore a creative side of me, without boundaries.

I owe so much to food and cooking.  I realized that when I took the time to celebrate the flavors, create new dishes and pay special attention to its presentation; I enjoyed it more.  I stopped eating crap (that I didn’t cook) mindlessly and for hours at a time.  And so I’ve found something I enjoy and want to share; and I’m thinking (and hoping) that I can discover and nurture a part of me that’s been elusive for years.

And if you have been reading and wondering, this is basically my long explanation for the name change…Edamame is just an evolution of the Year of Eating Consciously.  It’s kind of like a new start; to explore more positive changes in my life in addition to eating consciously and being the best mom person I can be.  So with a healthy body and spirit in mind, I tried some new twists on traditional recipes.

Pad Thai Spring Rolls, makes 12 rolls

Pad Thai Sauce

1/8 cup tamarind juice

1 Tablespoon fish sauce

1 Tablespoon lime juice

1/8 cup palm sugar

Mix together in a bowl

Spring Roll:

6 ounces rice stick noodle (Chantaboon, aka Pho noodles–approximately 4 cups); for a light and refreshing alternative, shred Green Papaya in place of the rice stick when in season.  Use 1 pound of shredded green papaya to make 6 rolls.

1 Tablespoon grape seed oil

1 clove garlic

12 medium-large shrimp (or tofu)–shell and tail off; split in half lengthwise

12 rice spring roll wrappers (8” diameter)

6 leaves of Romaine lettuce (separate from rib to make 12 leaves)

1/4 cup cilantro, leaves only

1/4 cup mint, leaves only

1/2 cup carrot, cut into matchsticks

1/2 cup cucumber, cut into matchsticks

(note: if you have time, pickle the carrot and cucumbers in a mix of equal 1/4 cup sugar and vinegar for 1 hour)

Dipping sauce:

Sweet Chili Sauce (see recipe here)

squeeze of lime

peanuts, crushed

I used to think kim chi was totally uncouth–that strong garlic smell and the idea of letting vegetables sit in a jar buried underground to ferment.  Yuck–but then I tasted it.  Yum!  It’s super versatile–a  snack on its own, a meal alone over steaming hot rice, or as the perfect accompaniment to bi bim bap and bulkogi.

It’s crunchy, garlicky, tangy and spicy. Once you get a taste for it, you begin to crave it.  It’s not only addictive, it’s healthy as well.  Health magazine named one of the “top five healthiest foods in the world.”   It’s health benefits include lowered cholesterol, improved digestion, essential vitamins and minerals, and live probiotics.  Who knew?  Apparently lots of Korean people.

Daikon Carrot Mix for Kimchi

Root Vegetable Kim Chi, Makes 3 pint-sized jars

2 cups peeled daikon in 1/2-inch pieces

2 cup peeled and chopped carrots

2 tablespoons salt

2 tablespoons sugar

let ferment overnight and drain