I am almost entirely convinced that my taste buds were not formed in the United States. I think somehow God flew them all across the world and put them back into my mouth with a natural bent towards eating anything BUT American food.

I could eat asian, mexican, indian, carribean, and mediterranean food every night of the week and never get tired of it. Which is good because we pretty much eat asian, mexican, indian, carribean, and meditteranean food every night of the week and don’t get tired of it. Ok, granted, there might be a time or so where I just want a juicy burger (although if so, i would probably end up foreign-ifying it somehow) or green bean casserole (actually that’s not true…i’m never hungry for casseroles) or meatloaf and mashed potatoes (rarely, but it happens).

There’s just a whole world of tastes and flavors out there, and it’s fascinating to experience them.

Like this asian noodle salad we had last night. The asian cuisine is probably one of my favorites, because it’s so full of flavor and freshness and color. You’ve got ginger and garlic and lemongrass and lime and spices and smelly fish sauce and fresh herbs and bright vegetables…so much goodness! Such a huge world of flavor!

This noodle salad isn’t necessarily a huge flavor explosion in your mouth, but it’s salty and sweet and fresh. And perfect for the warm summer nights where you just want something cool and refreshing. Plus, it’s just so pretty…

Soba Noodle Salad with Peanut Sauce Dressing

6 oz. soba noodles (or regular spaghetti noodles are fine)
2 cups purple cabbage, thinly sliced
2 carrots, grated
3-4 cups mixed stir-fry vegetables (i buy this frozen)
green onion, finely chopped

Dressing:
1/2 cup peanut butter
2 T. rice vinegar
1 T. apple cider vinegar
3 T. soy sauce
2 T. honey
1/2 tsp. ginger (i used powdered ginger since i was out of fresh, but fresh is always better)
2 garlic cloves, minced

Cook noodles according to package instructions. Rinse well in cold water.

Place cabbage, carrots, and green onion in a large bowl; set aside. Cook stir-fry vegetables on medium heat until defrosted and rinse in cold water. Add vegetables and noodles to cabbage mix.

Combine dressing ingredients and blend well with either an immersion blender or regular blender. Pour over noodle salad and toss well.

Sprinkle with toasted sesame seeds and roasted cashews. Serve with soy sauce, lime wedge, and/or siracha.

Notes:
– We put a fried egg on top for protein, but you can omit this or use another protein like chicken, beef, or shrimp.

– This would be amazing with some chopped cilantro sprinkled on top.

Enjoy!

What about you: do you like other cuisines or the tried and true American foods best?

I’d love to hear your thoughts!

I used to not be a big smoothie person. I mean, they were nice and all, but I rarely made them. I’d rather eat my calories than drink them, but then I discovered that if you make a smoothie thick enough, you can pour in a bowl and eat it with a spoon.

And now I make one (or sometimes two) almost every day! Especially since it’s warming up now, there’s nothing like a refreshing and energizing afternoon fruit smoothie.

Lately, though, I’ve learned a secret to making, what I think, is the best smoothie ever. As in, if I don’t have this ingredient on hand, it’s hardly worth it to make a smoothie.

It will sound strange, but try it, and I think you’ll be convinced.

Ready for it?

Ok…

Cantaloupe.

Cantaloupe!

Can you imagine? This little melon adds a level of freshness and awesomeness to a smoothie that is unparalleled, at least in my opinion. I don’t know where I first heard of putting melon in a smoothie, but I know that it didn’t sound like a good idea to me. But then one day I had a few pieces in the fridge and decided to throw them into my blender on a whim. Best decision ever!

Another tip for smoothies (at least if you’re like me and like them super thick) is to freeze all the fruit going into the smoothie. Mango, blueberry, strawberry, raspberry, peach…whatever your fruit flavors of choice are, keep them in the freezer so they are ready to go at a moment’s smoothie craving. And bananas…always bananas! Frozen bananas are definitely the secret to a thick and creamy smoothie. You can also use frozen or fresh avocado for creaminess instead of a banana, but just be careful you don’t use too much or else it will taste like baby food (speaking from experience here).

I’ve also lately been adding a tablespoon of this to my smoothies, which is supposed to be good for hair, nails, and bones. I have problems with brittle nails so hoping to see that improve with this product! Plus, it adds additional creaminess, which is never a bad thing.

And one last tip: I keep a ice cube tray in the freezer with frozen coconut water, juice, and/or milk to add as well. Like I said, the more frozen-y things you use, the thicker your smoothie can get.

So here’s how to make a really good smoothie:

Freeze your fruit.

Place the frozen fruit (don’t forget the cantaloupe!) into a blender, along with any frozen juice/milk.

Add in some milk/nut milk/water/coconut water/tea/juice till it looks or feels right.

Add in some vanilla, if you like (i do).

Blend it all up.

Eat or drink and feel marvelous!

What about you: yes or no to smoothies? yes or no to cantaloupe in smoothies?

I’d love to hear your thoughts!