Sweet Potato Noodles and Alkaline Foods

I've been really sick lately (nausea, vomiting, and stomach pain) and a new doctor suggested that I change my medication. I'm on medication to reduce the amount of acid in my stomach which normally works but lately seemed to have stopped. I told him that I have also been avoiding deep fried foods and the only 'bad' thing I had been eating was chocolate. He reminded me that chocolate is one of the major stomach irritants (along with coffee, fried food etc) and also suggested that I also try to incorporate more alkaline foods and less acidic foods. I spend way too long reading conflicting info about what are alkaline foods before finally consulting with Lidia who introduced me to this site. So you will start to see more recipes listed here centred around alkaline foods like almonds, millet, lots of green vegies etc. It's in line with my 2011 goal to eat healthier as well.

The hard thing is that both rice and corn are considered acidic. Millet is a alkaline food but they didn't have any at my coles and safeway. Toby stumbled across these sweet potato noodles made with 100% sweet potato flour in the asian supermarket which finally solved our dinner issue..

The texture is a little strange, almost jelly like but they work perfectly well in the recipe for Bitter Gourd and Tofu Stir Fry (we used broccoli and other green vegies instead of bitter gourd) from the Asian Vegan Kitchen. The recipe is not worth repeating since it's a simple stir fry which mostly consists or soy sauce and ginger.

Thai Noodles with "Hotdogs:- Vegan Mofo Day 13

Despite the name of this blog, I noticed we rarely tend to blog noodles dishes, possibly because we have them so often that we don't think they are blog worthy.

A few of you may have noticed recently on facebook that I commented that "best dinner made by best husband, made me forget i'm sick" well this is what I was referring to: Thai stir fried noodles from Asian Vegan Kitchen. It was actually a convenient thing rather than on purpose. We always make enough dinner so that we both have leftovers for lunch and only had 1 container of tofu, so Toby decided to add some leftover frys 'hotdogs'. But this was amazing, slightly greasy in a good way, smokey from the 'hotdogs', salty, sour, mild (we used less cayenne pepper than the recipe asked for). So so so good. The very small downside we ate so much that the size of the leftovers for lunch the following day was a tad on the small size.




To add to the excitement, I was able to use some of garlic chives that I have been growing to the dish.This is super exciting because I have tried to grow herbs on numerous occasions and always managed to kill them but this time I have manged to keep all four that a colleague gave me alive: garlic chives, Vietnamese basil, thyme and basil. The garlic chives are the first one to have grown so much that I had to cut some. Here it is after I gave it a bit of a trim.





I noticed that Steph also posted this dish but didn't seem to enjoy it as much as we did, but we will certainly be making it again.