Craving unhealthy food? Book, demo at Whole Foods can help you reset

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Craving unhealthy food? Book, demo at Whole Foods can help you reset

Editor’s note: This article was originally published May 28, 2014

Editor’s note: This article was originally published May 28, 2014

Chef Pooja Mottl knows that it’s easier to talk about making vast changes to your diet than to actually implement them. Habits are partially to blame, but our bodies learn to crave less-than-ideal foods.

Mottl’s new book, “The 3-Day Reset: Restore Your Cravings for Healthy Foods in Three Easy, Empowering Days” (Seal Press, $22), aims to help readers overcome those unhealthful cravings and rewire the body to seek out more whole and minimally processed (or WAMP, according to Mottl) foods.

Mottl will be in Austin this week for a free cooking demonstration and book signing from 11 a.m. to 1 p.m. Saturday at the Whole Foods Market Culinary Center, 525 N. Lamar Blvd.

Chinese Peanut Noodles

This recipe is quick, WAMP home-cooking at its best. Fresh lime, ginger, garlic, honey, radishes and cilantro deliver hundreds of wondrous flavor compounds, while Japanese condiments infuse just the right amount of satisfying umami. If after tasting it, you feel you need more seasoning, try adding small amounts of soy sauce or Sriracha or Tabasco gradually, tasting as you go.

— Pooja Mottl

9 oz. brown rice noodles or egg noodles (if unavailable, use any linguine-type, whole-wheat noodle)

2 Tbsp. plus 1 tsp. toasted sesame oil

2 Tbsp. minced ginger

4 tsp. minced garlic (about 3–4 cloves)

5 tsp. shoyu or soy sauce

4 1/2 Tbsp. mirin

5 tsp. rice wine

3 tsp. honey

3 Tbsp. lime juice

2 1/2 to 3 Tbsp. organic creamy peanut butter

Several drops Sriracha (hot chili sauce) or Tabasco (or to taste)

4–5 scallions, thinly sliced crosswise

6 small radishes, quartered, thinly sliced

Chopped cilantro (for garnish)

Bring about 6 cups of water to a boil in a soup pot. Then add the noodles. Cook them for 12 to 15 minutes. Drain the noodles through a colander and rinse them with cold water. Set them aside in a large serving bowl.

In a small saucepan, warm the sesame oil over medium heat. Add the ginger and garlic. Cook them for one minute. Then add the shoyu, mirin, rice wine, honey, lime juice, Sriracha and peanut butter. Stir to incorporate. Cook over low heat until the peanut butter begins to liquefy, a minute or so. Turn off the heat.

Add the peanut sauce to the noodles and toss to coat. Add the scallions and radishes and toss again. Plate, garnishing the noodles with fresh cilantro. Serves 4.

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