Monthly Archives: December 2011

Holiday Greetings and Happy New Year from Healthy Delectable!

This holiday season has been so truly magical. I got to spend a few days with my dear friends in Portland, and just days after I said good-bye, they gave birth to their beautiful baby girl, Joelle, 6 weeks early! She is perfect. From Portland I flew to San Francisco, for what was originally planned to be a 3 day trip. My sister, who lives in Paris decided last minute to come to San Francisco, and my family rented a house in The Sea Ranch over New Year’s weekend, 3 hours north of SF, where we sometimes go for a country “reset”.  At first, I felt that pang of family obligation to extend my trip. I had fun plans with friends in Los Angeles for New Years Eve, and I hated to cancel them. I delayed changing my flight, till I got to San Francisco, assuming I would be more relaxed and mentally clear, after a few days in Portland. The interesting thing is that when I originally booked my flight back to LA for the afternoon of the 31st, a little voice inside me said my plans would change. On the plane from Portland to San Francisco, the Captain said the view on the right (the side of the plane I sat on) was Bodega Bay. This is part of the journey north to The Sea Ranch. I looked out, and my gut screamed, This is where you’re going for New Years! But you know how it is, family dynamics and such, I wasn’t quite ready to admit it, when I arrived to San Francisco. I wanted to make sure we would all get along swimmingly, first. And I kept reminding myself to pay attention to the signs and my inside voice to guide me. Another cool thing happened. When I went onto to check the prices for flights, the tickets returning on Tuesday were $100 more than the tickets returning on Thursday! My sister’s flight back to Paris is on Thursday, and there was a return flight to LA that would get us both to the airport at the same time. So, I surrendered to the signs guiding me to spend a very quiet New Years, next to the Pacific Ocean, overlooking the bluffs and sea lions. We can’t remember the last time we all spent New Years together.

Wishing all of you a beautiful New Years. May you manifest everything you wish for in 2012…listen to that little voice inside and follow the signs!!

Get This Warm Delight in My Belly!

Last night it was cold. Ok, not East Coast cold – but wearing my fuzzy wool socks, turning the heat up and snuggling up in my throw on the couch, cold. I was craving a brothy soup to warm up. It was dark out already, and I didn’t want to get into a huge soup project. I came up with a warming Soba Noodle and Vegetable Soup in a Miso Broth, and I made it in 15 minutes!

**Soba Noodles are buckwheat noodles commonly used in Japanese cuisine. They are reasonably easy to find in the Asian section of your grocer. They are lighter in texture and in some ways healthier than Udon Noodles (which have their own healing properties). Buckwheat has a lot of protein, is high in Vitamin B1 and B12, minerals, rutin, an essential nutrient not found in other grains, as well as the essential amino acid lysine, the micro-nutrient choline, and Vitamin P, which helps with Vitamin C absorption.


  • Miso Soup (I used one of the individual packets from Trader Joe’s. You can find something similar in the Asian section of your grocer, or buy the paste, and use about a tablespoon for a big bowl of soup.)
  • Soba Noodles (1 serving is approximately 2 oz, a small handful)
  • Big handful finely chopped kale (about 3-4 leaves)
  • 3-4 Mushrooms, sliced (I had crimini in the fridge, but shitake or oyster would be delish too)
  • 1 Quarter small onion
  • 1 Garlic clove, thinly sliced
  • Small piece of ginger, thinly sliced
  • 1 Teaspoon dried Sea Vegetable (I used wakame)
  • Dash Cayenne, Sea Salt and Bragg’s Liquid Aminos or Soy Sauce to taste
  • For added flavor, dash of rice vinegar and sesame oil
  • Fresh cut scallion (optional)

Boil water, add soba noodles. In a separate pot or kettle boil about 2 cups water for broth. In a large bowl, empty contents of miso packet (or tablespoon miso paste), teaspoon dried sea vegetable, sea salt and cayenne. Set aside. Saute garlic with a little oil (I used olive) in a skillet on a low heat, add finely chopped kale, sliced mushrooms and chopped onions and ginger. Cover and keep on a low heat. Stir occasionally until onions are translucent, but kale still retains bright color. Turn off heat. Drain noodles. Add to broth bowl, add sauteed veggies, and 2 cups boiled water. Can add dash Bragg’s Liquid Aminos or soy sauce, rice vinegar, sesame oil and cut scallion for added flavor. Stir and eat up!

P.S. The miso packet I used had small pieces of tofu. If yours doesn’t, I recommend adding a little more protein, thinly sliced meat or diced tofu.

**”Health Benefits of Japanese Noodles.” N.p., n.d. Web. 6 Dec 2011. <>.