Today I’m sharing a recipe from my friend Phoebe. Her blog was the very first one that I ever followed and I admired her (small kitchen) New York City life from my college dorm room. She made it look easy, doable, and delicious and I made many of her recipes during my college years. I had no idea that just a few years later I would be joining her in NYC and that a short time later she would become a trusted friend.
Beyond our blogs, Phoebe and I have both experienced our own history of health woes and in turn, our own paths to health and wellness. In Phoebe’s latest book, The Wellness Project, she shares her inspiring story and breaks down her quest for healing into a yearlong experiment of actionable, dare I say easy, lifestyle changes when it comes to sleep, fitness, food, and more. It’s an awesome place to start if you are looking for a roadmap of how to explore your own path to health and healing, without being completely overwhelmed. It’s also sprinkled with delicious good-for-you recipes, this being one of my favorites.
I just settled into my LA apartment for the summer and these almond-sesame soba noodles are exactly what I’m craving – hearty, delicious, and packed with lots of farmer’s market veggies. I added a few extra pickled vegetables that were hanging around from my market haul. They are easy to make and perfect additions to any bowl, salad, or avocado toast throughout the week. Hope you enjoy this recipe from Phoebe’s new book!