Day: February 11, 2020

120g baby spinach, blanched then shocked in ice water
100g coriander leaves with tender stems
1 Tbsp. white miso
1/2 cup grapeseed or sunflower oil
1 tsp. toasted sesame oil
1 tsp. fresh lemon juice
Kosher salt
2x140g packages fresh ramen noodles (you can find them fresh at Asian grocery stores)
1 Tbsp. unsalted butter, cut into small pieces
Toasted sesame seeds (for serving)

Bring a medium pot of water to a boil.

Meanwhile, purée spinach, coriander, miso, grapeseed oil, sesame oil, and lemon juice in a blender until mixture is smooth and very green. Season with salt and pour pesto into a medium bowl.

Cook noodles according to package directions. Drain and add to bowl with pesto. Add butter and toss until butter is melted and noodles are coated in sauce.

Divide noodles between bowls and top with sesame seeds.

150g very finely chopped (riced) carrots
30g light tasting oil (eg sunflower, canola)
45g light brown sugar
1 large egg
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground cloves
pinch of salt

100g wholewheat flour
20g quick oats
1/2 tsp baking soda
1 tsp baking powder

Pre-heat oven at 350F/175C.

Whisk together “wet” ingredients: carrots, oil, sugar, egg, vanilla and spices. Set aside.

Mix all the “dry” ingredients in a separate bowl. Reserve

Set up a muffin pan with 5 baking paper cups.

Mix the content of the dry bowl into the wet bowl and DO NOT MIX STRONGLY. Since we want the least amount of gluten development possible, use a silicon spatula to gently mix everything until all the flour is hydrated but not over mixed.

Bake for 15-20 minutes.