January 2nd is when my family all start our 21-Day Detox to kick off the new year with health and vitality. Sometimes my patients feel constrained by the 21-day detox. I find it to be easy to adhere to because my daughters and I have spent several years coming up with delicious ways to make some of our favorite meals fit the parameters of the cleanse. Ayurvedic medicine instructs us to embark on the 21-day detox every time the season changes, or four times a year. This has become a way of life for me. I’d like to share one of our favorite “conversions”. Winter is a time for warm soupy foods. Soup that is flavorful, full of fiber, and nutrient-dense is my favorite. Have you ever tried konjac noodles? If not you are in for a treat! They are made from the konjac root. They are filled with fiber and have no carbohydrates or sugar and therefore a glycemic index of zero. They are tasteless until you combine them with yummy spices and flavors from the rest of your meal. They take the place of the gluten-filled ramen noodle that comes in the packages from my childhood and college days. What a nice swap! I hope you enjoy this dish as much as we do.
- 2 packages of organic konjac noodles
- 1 tablespoon coconut aminos
- 8 cups water
- 2 tablespoons gluten-free and msg free chicken bouillon
- 1 medium-head broccoli
- 2 medium carrots
- 1 medium zucchini
- 1/2 cup sliced mushrooms
- 2 cups shredded cooked chicken or other protein
- 2 tablespoons olive oil
- 1 teaspoon chili garlic sauce
- 3 tablespoons fresh ginger
- 2 tablespoons minced fresh garlic
- Jalapeño to garnish
- Cilantro to garnish
- Lime to garnish
- Kimchi to garnish
- Green onion to garnish
- Soft-boiled eggs to garnish
- Allow water to drain from the konjac noodles and then heat for 3 minutes over medium heat in a medium frying pan. Set noodles aside.
- In a large pot, heat 2 tablespoons of olive oil over medium heat and add the freshly minced ginger and garlic. Sauté for 2 minutes, being careful not to burn.
- Add the sliced mushrooms, chopped carrots, and coconut aminos and bring to a gentle boil. Reduce to medium-low heat and simmer for 5 minutes.
- Add the chopped broccoli and zucchini and simmer for 5 more minutes, stirring continuously.
- Add 8 cups of water, chicken bouillon, and chili garlic sauce to the vegetable mixture over medium-high heat. Bring to a boil then reduce heat to medium adding in the cooked shredded chicken.
- Simmer for 10 minutes or until the vegetables are tender.
- Assemble your ramen bowl by dividing the noodles equally into 4 bowls. Top with desired ratio of broth, vegetables, and chicken.
- Add optional garnishes (cilantro, green onion, fresh lime, kimchi, jalapeño, soft boiled egg).