10 In Food


Hi Everyone!  I’m glad to be back, and I hope everyone is well!  I’ll get to my Udon recipe in just a minute.  We are in the throes of Texas summer heat.  It’s almost too hot to do anything already, so I’ve been reading a lot.  Feeling a little middle aged, and less than fantastic, I was excited to stumble upon this book below:

I went home and read the book cover to cover in three hours.  It’s basically about a guy who hit middle age and said–“is this it?”  He reinvented himself in 6 months, and he happens to be a great story teller, so the read is not only inspiring, it’s a really fun read.  He didn’t just reinvent himself, he became something more than he thought he could be. Treat yourself and go get this book!  I promise it will make you happy!  It will inspire you no matter what you want to improve in your life.

Now, back to the Udon.  This is a great recipe Carol and I put together for lunch today.   In light of reading “Finding Ultra,” I want to remove much of the animal protein that I eat from my diet.  I have been ambivalent about consuming meat for so long, and I’m ready to let go of it.  Not only do I love my furry friends, but I find too much of it tasteless and disgusting to look at.  So–having got all of that out, here is my first vegan offering for you all.  (I know I have lots of vegan readers out there.)

I copy pasted this straight from Wildethings.org., and she took it from Vegan Yum Yum, but my header picture was the actual lunch Carol and I prepared.


Broccolini, Cherry Tomato and Butter Bean Udon Serves One

1 to 1 1/2 Bundles Udon Noodles

Oil, about 2-3 Tbs

3-6 Stalks of Broccolini, depending on size

1/2 tsp Red Pepepr Flakes

Black Pepper


10 Cherry Tomatoes, quartered

1/2 Cup Butter Beans/Lima Beans, drained and rinsed

1-2 tsp Italian Herbs

Balsamic Vinegar, for drizzling

Heat a large pot of salted water to a boil. Add udon noodles and cook for four minutes (or as long as package directions dictate), then drain and rinse well. Coat lightly with oil to prevent noodles from sticking. I use spray oil for this, I think it’s the easiest and you use the least amount of oil. Set noodles aside.

Heat a large cast-iron skillet over medium high with a little oil. Add broccolini and coat with oil. Season with 1 big pinch of salt, black pepper, and red pepper flakes. Once the broccolini starts to turn bright green and get a little color (just a minute or two), push them to the edge of the pan.

Turn heat up a little and add quartered cherry tomatoes. Stir to coat in any oil/spices leftover from the broccolini, then let cook, untouched, to get a little color and soften up, 1-2 minutes. Once tomatoes are softened, add 1/2 cup of butter beans. Stir everything together and remove to a bowl.

In the still-hot pan, add a 1-2 Tbs more oil. Add cooked udon noodles to the hot pan, seasoning with a pinch of salt and italian herbs. Toss to coat the pasta. Once the pasta is coated and is heated through, add back the broccolini, beans, and tomatoes. Taste and season with more salt or pepper if needed.

Plate, and drizzle with balsamic vinegar if desired.



  • Hanh, life-in-travel
    June 3, 2012 at 8:15 pm

    Hi Judy!

    I’m glad that Carol is home for summer break and see your home-cooking post.
    That dish looks so GOOD. Enjoy cooking with Carol!


  • Patsy Ann
    June 3, 2012 at 10:42 pm

    Keep it coming! I love your food posts. I’m always on the lookout for interesting and tasty yet healthy meals. With Carol home this could be end up being a culinary summer.

  • arline
    June 4, 2012 at 12:36 am

    I will check this book out. I love stories that defy the beliefs we place on ourselves.

    I have always thought of myself as ageless!!!

    I believe that we can thrive no matter what our age. I have many yoga students who are in their 80’s and 70’s, a couple, who both happen to be top competitive athletes.

    Check this out http://www.youtube.com/watch?v=gip5sjGy8pM Something to look forward to.

    A good book for meatless eating, is the Thrive diet, by Brendan Brazier. It is vegan, and the recipes are amazing and provide optimum nutrition.

    • arline
      June 4, 2012 at 12:49 am

      I meant to write 60’s, not 80’s, but I do believe that my students will practice well into their 80’s. I know I plan to do so.

  • Mom Fashion World
    June 4, 2012 at 4:43 am

    Mmm… it looks so good!
    I love noodles.

  • Amanda
    June 4, 2012 at 11:37 pm

    This is a legitimate question so please don’t think I’m trying to be nasty or anything, but why do you wear fur if you love animals so much?

  • Cherie
    June 5, 2012 at 3:38 pm

    YAY!! We missed you;-)
    And double YAY for veganism – even if it’s only part time, it has such long reaching and entirely positive ramifications. I’ve become 99% vegan after reading Skinny Bitch 3 yrs ago and haven’t looked back. For me it’s all about environmentalism, but the more I avoid meat the more I appreciate that I’m not eating animals too. Beans rock.
    Now… about purging life of leather shoes….. well….. hmmmm. Not there yet:-/ Despite Stella McC!

  • O D Y S S E Y
    June 6, 2012 at 5:01 pm

    I need to read that book.
    I went vegetarian nearly a year ago and feel great! I still eat seafood and dairy – I don’t think I could give up those, nor would I want to. However, I’m trying to incorporate more vegan eating…especially when I run across delicious looking recipes like this!
    I just love your food posts.

  • life is a shoe
    June 7, 2012 at 1:47 am

    sounds good and healthy!

  • Mia
    June 9, 2012 at 8:32 am

    I have to agree with Amanda, here. Why would you go vegan/vegetarian and advertise/flaunt/encourage the wearing of fur? Like, it’s really awesome that you’re doing this and I would say keep with it! It’s important, though, to support animals in all aspects of your life!