The insta food photography game is reaching new heights of quality and creativity. These images and recipes transcend language, and I find myself admiring creations by fellow chefs from all over the globe. I’ve been swooning over Anni Kravi’s signature smoothie bowls and gorgeously styled images for the past year now. Her talent and passion for beautiful, healthy food is incredibly inspiring! I’m so thrilled to have her sharing her nutritionally balanced recipe with us today.
A | I have experimented with several veggie combinations to have with my soba noodles – below I share the recipe for what I have found to be the absolute best combination, my “Standard Soba bowl”. This balanced bowl combines soba noodles with carotenoid, fiber, and vitamin packed veggies such as sweet potatoes, purple cabbage, baby spinach and broccoli and adds a bunch of extra protein from edamame beans and the egg. Eggs are in my opinion an excellent protein source and besides, the egg goes very well with this noodle bowl.
The Standard Soba bowl with peanut dressing
a large handful of baby spinach
1 serving of soba noodles (100% buckwheat noodles)
small sweet potato
1/5 of a medium broccoli head
a small handful of shredded purple cabbage
1 ½ dl frozen edamame beans
egg + vinegar for poaching the egg
Peanut dressing: (I used Almond butter! - KD)
½ tbsp peanut butter
1 tsp brown rice vinegar
1 tsp lemon juice
1 tsp tamari soy sauce
a splash of water
Heat up three full casseroles of water until boiling.
While the water is heating up, wash your baby spinach, cabbage and broccoli. Scrub your sweet potato or even peel it if you wish.
Cut the sweet potato into small cubes and steam it until soft. Cut also your broccoli and steam also. I use a Lékué steam case –3 minutes for the sweet potato and 1min 15sec for the broccoli. You could alternatively boil the veggies.
Once the water in your casseroles is boiling, cook the soba noodles according to package instructions (around 5-6 minutes) then rinse them in cold water and drain. Cook also your edamame beans (around 5 minutes) then rinse them in cold water and drain.
In the meanwhile, shred your purple cabbage into thin slices.
Once you have all your ingredients except the egg ready, arrange them in a bowl.
Finally, to poach your egg: splash some vinegar into your casserole full of boiling water, reduce the heat and drop the egg in the slowly boiling water (you can first crack the egg into a glass and only then pour it into the water). Cook for 4 minutes and 30 seconds, then carefully remove the egg and place it on top of your noodle bowl. You could alternatively soft boil your egg if poaching feels difficult.
Serve your Soba bowl with peanut dressing; simply mix together all the dressing ingredients with a spoon until smooth.
Annie is a student, foodie and freelancer living in Helsinki, loving pretty much all things wellness. She likes early mornings, traveling, coffee, clothes, interior design and graphical stuff. Most importantly, she's a passionate cook and a total health nut. She cooks mostly plant-based meals, preferably from organic and local ingredients - tahini, kale and smoothie bowls are the three foods I could not imagine living without.
Her Instagram account @anniskk together with my blog Blueberryboost are spaces that she's created for sharing inspiration on healthy eating, exercising and wellbeing for everyone to explore. These spaces are also her visual diary…just beacause sometimes she can’t help playing the artist while cooking. Her goal is to inspire and encourage also everyone else to start experimenting in the kitchen, get creative and have fun with food.