Carpe Diem Noodle Bowl
Knowledge Drop | Pickling is a method that dates back over 4,000 years and was initially used to preserve foods over long periods of time. However, it’s proved to have more benefits than just a long shelf-life.
Pickling vegetables is an ancient technique originally used to preserve vegetables for long oversea voyages. However, since that time, studies have brought to light other benefits of pickling foods, beyond promising a long shelf life. The vinegary pickling brine is loaded with vitamins + minerals, while also providing your gut with strengthening probiotics, which help maintain a healthy digestive track and balanced brain function. The gut and brain are directly connected via the vagus nerve. Happy gut = happy brain.
NOODLE BOWL: mung bean noodles (mung bean starch, water), cucumber, purple cabbage, napa cabbage, jalapeño, red pepper, broccoli sprouts, mint, thai basil, cilantro. ASIAN CITRUS VINAIGRETTE: orange, ginger, garlic, miso, tamari, rice wine vinegar, honey, avocado oil, pink salt. PICKLED VEGGIES: daikon, carrot, green papaya, ginger, coconut sugar, rice wine vinegar. CANDIED PEANUTS: peanut, maple, coconut sugar, lime, chile flake.