This game gives kids more freedom to tweak and customize shapes than “What Do You See?” does. The two games I’ve described so far are easy and meditative, because human minds automatically recognize objects. If you or your kid want to look at more complex shapes out of shapes, try drawing celtic knotwork. While learning about shapes out of shapes, your kid will be practicing object recognition, pattern-making, analysis, and synthesis, all of which are used by mathematicians, engineers, and countless other professions. Since life without pasta is just SAD, I decided to hunt down a low-carbohydrate and wheat-free pasta alternative. I have seen spiralizers being promoted by the grain-free and Paleo community, but those contraptions are bulky and hard to clean. Finally, I found this little gadget, a GEFU Spirelli Spiral Cutter that is small enough to fit in a kitchen drawer and is easy to clean. If you’ve been following my food sensitivity journey on The Pilates Nutritionist facebook page, you’ll see I’ve been making noodles out of zucchini pretty often.
And health-wise, it’s better than the alternative grain pastas, which despite being wheat-free, are just as loaded with carbs as their replacement (though, I do have those from time to time). If you’ve ever cooked with zucchini, you know that it releases a lot of water during cooking.
The best thing about these zucchini noodles is I can eat as much as I want and there’s absolutely, positively NO BLOATING! I didn’t think of myself as someone with bad digestion before, but I realize now I never knew what it felt like to have really good digestion. If you liked this post, be sure to sign up for email updates and get more nutrition tips + recipes send to you each week for FREE. I’m finally losing the weight I’ve tried to lose for the last 5 ? years while eating food I actually like. Lily’s a believer in EATING, not starving yourself.  She makes nutrition easy to understand, and learning FUN! Within a few days on my LEAP diet, my energy levels were up, the diarrhea symptoms were almost gone, and so were my body aches. In the first month working with Lily on food sensitivities, my fatigue and headaches diminished immensely with at least 75% reduction in symptoms; it truly is like night and day.
My ulcerative colitis and chronic pouchitis symptoms have gone way down and I feel better than I have in years. Lily is able to translate the confusing chemistry surrounding nutrition into practical information that I can take with me to my next meal. These DIY instant noodle jars are packed with fresh ingredients and go from fridge to ready-to-eat in just 2 minutes with a kettle of boiling water.
Thinking back on it, I must have cooked more instant ramen than any other food in my life (with the exception, perhaps, of chocolate chip cookies). To put it bluntly, instant noodles occupy a particularly warm, salty soft spot in my heart and I'd be willing to bet that this is the case for a large number of you out there as well. But for all of its pleasure—the salty, MSG-packed broth, the little freeze-dried nubs of vegetables, the slippery, way-too-soft noodles—instant noodles, even the best of them, could never be considered healthy or satisfying in any form other than the basest. I often get unduly excited by good food and clever ideas, even (or especially) when they aren't my own.
The idea is simple and genius: combine par-cooked noodles, a bit of vegetable base, some raw sliced veggies, and a few seasonings inside a jar. For the last couple weeks, I've taken that idea and run with it, experimenting with different types of noodles, different flavor combinations, different meats and vegetables, and different methods of storage, all with one goal in mind: to change the way you think about brown-bagging forever.
Today, I'm going to keep the talking to the minimum, walk you through one flavor—Spicy Kimchi Beef Flavor—give you basic instructions for the other three flavors—Chicken and Dill Flavor, Vegetable With Sesame-Miso Soup Flavor, and Thai Coconut Curry Shrimp Flavor—and leave you a few helpful tips for designing your own instant pot noodles because really, this is a method more than a strict recipe. This pot of noodles is largely inspired by Shin Ramyun, the spicy Korean instant noodles flavored with kimchi and beef. For this flavor we're using beef base, shiitake mushrooms, beef jerky, kimchi, chili-garlic sauce, scallions, and noodles. I like to use old kimchi that is super sour for soups, along with plenty of its pickling liquid.
I tried beef a few different ways, including raw slices (I disqualified them, as I made a rule of having no raw meats in order to increase the shelf life of the un-cooked jar), ground and pre-cooked, and pre-cooked and sliced.
If you're willing to go through a little more effort, you can also par-cook fresh ramen or pasta in boiling water, drain it a moment or two before it is fully cooked, shock it under cold water, and toss it with a bit of oil before packing it into jars. The other big dilemma I had was that my fresh elements—my chopped herbs, sliced scallions, and other "finishing" flavors—were all getting soft and losing their brightness as they steeped in the boiling water.
Make sure to remove all the air by sealing it most of the way, rolling it up tight, then closing the seal. Once you take them out of the fridge, these pots should be safe to sit around at room temperature for up to around four hours (and probably way, way longer). Add the contents of the Flavor Pack to the top of the bowl and stir to combine, making sure to get all of the flavor base and juices from the bottom of the jar. Eat your lunch and watch as your office-mates peer over the cubicle walls to see what the heck you've brought in today (feel free to send 'em this way to spread the love!). This version starts with chicken meat I picked off of a rotisserie chicken from the supermarket, along with chicken base, sliced onions, frozen peas, and cooked noodles.
Frozen, finely cut vegetables work really nicely in these pots because they are generally par-cooked by blanching, which means that all they need to do is thaw in the hot water. This one is very similar to Hugh's original recipe, though I've bumped up the flavor of the vegetable base with some grated ginger, miso paste, soy sauce, and sesame tahini.
The noodles in this batch are the pre-cooked Japanese ramen packs that come in ready-to-fry yakisoba kits. For the Flavor Pack, I'm going with thinly sliced scallions as well as some pickled ginger to double up on that ginger flavor. This is about as complicated as these get, and most of these ingredients are pantry staples (at least 'round my part they are).
The flavor starts with chicken base mixed with Thai red curry paste, some chili-garlic sauce (for extra heat), a dash of fish sauce, some brown sugar, and a bit of coconut milk.
In the Flavor Pack, I use a mix of scallions and chopped cilantro, along with a wedge of lime to be squeezed into the soup after cooking. I'd never really used Better Than Bouillon in the past, but it was by far the best concentrated soup base I tried out of the half dozen or so I could find in the area.

The key for really good flavor is to use the base as the background, bumping it up with other flavorful sauces and pastes. Don't try and use uncooked ramen or Italian pasta—the water doesn't stay hot long enough to cook them and they end up gummy and mushy! For wheat-based noodles, I recommend par-cooked noodles sold in the refrigerated sections of Asian supermarkets. Of course, you don't have to limit yourself to Asian flavors just because real instant noodles usually do. Just weeks after it debuted in Los Angeles, the plant-based Make Out concept has received a significant equity investment that sets the stage for growth, officials said Monday. Make Out is a fast-casual concept with fresh juices and a plant-based menu created in part by chef Matthew Kenney, a long-time promoter of raw cuisine. VBS 2012 - Waterfalls - LifeWay's Amazing Wonders Aviation - Might make this over our sliding doors that lead outside.
Quick & Easy Waterfall Wall - Divider This pergola, showcased at the Notre Dame Home and Garden Show, features a unique water wall designed by Scott.
Alot of people have been asking me details on how i had built my glass waterfall,so i thought id make this short video to help.
The healthy Spiralizer… make tasty Noodles out of Vegetables or Fruit!What is Spiralizing? The slicer is an easy-to-use, handy tool that makes zucchini spaghetti, cucumber ribbon strands, curly fries or long, spiral apple strands.
Use with a variety of fruits and vegetables including apples, potatoes, carrots, cucumber, zucchini and more, to add excitement and variety to your menus!
Check here frequently for practical tips, new product introductions, advice, recipes, and discount opportunities. Faraday's contracts many fabulous and talented local Austin Chefs to help in our Cooking School.
Our minds deal with any visual experience by forming meaningful patterns, using a system called object recognition. You can invite your kids to play recognition games with potatoes and squash at the grocery store, or clouds and tree bark at the park.
Take the game to the next level by adding your own details to the image your mind just found.
The Chinese game of tangrams is about making shapes out of seven pieces called tans, without the pieces overlapping.
You have to reverse-engineer them to figure out how to make the same shape out of the tans. It doesn’t sound complex, but there are hundreds of different shapes that can be constructed with tans, and thousands of variations. One thing is consistent though: no matter the shape of the final product, each finished knot was built out of smaller shapes!
Every time you see a 3D animation, walk across a bridge, or explore an aviary, you are seeing the product of a mind making shapes out of other shapes. As a lifetime unschooler, Marina takes part in discussions concerning learning and educational systems. For many of us (me included), wheat causes bloating, gas, and for lack of a better term, digestive turmoil. Foods high in carbohydrates spike your blood sugar and insulin levels, which leads to post-meal cravings and weight gain. I’m a minimalist in my kitchen and have limited storage space, so I searched for an alternative.
This little guy works like a pencil sharpener, cutting ribbon-like noodles out of zucchini or carrots (or any oblong vegetable). Know that the texture is different than traditional pasta, but it sure beats going completely noodle-free. So, I quickly stir fry these on high heat in ghee or coconut oil before mixing with a sauce. If you told me this was possible just 2 months ago, I would have laughed in your face and driven straight to the donut shop. I have lost 7 lbs by applying what I have learned from Lily and I have changed my eating habits drastically. In two months of working together on the Heal Your Unhappy Tummy program, I lost 20 pounds easily, by eating what’s right for my body without having to limit it. Lily’s passion for what she does is contagious and her knowledge is undeniable; I only wish we had more time!
Wouldn't it be great if you could get all of the convenience and pleasure of instant noodles—the portability, the just-add-water cooking, the lunch-sized portions—but pack it full of fresh vegetables and real, honest-to-goodness flavor? The original inspiration for this recipe came last week as I was unpacking one of my 37 boxes of cookbooks after my cross-country move. Add boiling water, wait a few minutes, and you've got yourself a lunch with all the appeal of instant noodles, but with actual flavor and freshness trapped under that lid. You can use the powdered stuff, but you end up with a pot of noodles that doesn't taste all that different from actual instant noodles. As they soak in the boiling water, they reconstitute into something not like fresh meat, but entirely delicious in their own way. The first few times I made these pots, I was layering ingredients—including wet ingredients—directly on top of the noodles, which ended up saturating them. A wide variety of noodles will work here, including pre-cooked ramen or pre-cooked Chinese-style egg noodles (both are generally available in Asian markets). Because all of the ingredients are either fresh vegetables, cooked noodles, dried meats, or very salty flavor bases, it has quite a long shelf life.
If you have a mini-fridge at school or at the office, it doesn't hurt to throw them in there though. Add boiling water straight out of a desktop water kettle (or if you have a hot water dispenser nearby, that'll work too; your local deli can probably give you some hot water out of the coffee machine). If you're anything like me, you'll be peering into the sides of the jar like it's the world's coolest aquarium.
I also made a version of this using par-cooked egg noodles for a more traditional take on chicken noodle soup. For the vegetables, I'm using a mix of julienned carrots, sliced shiitake mushrooms, and torn spinach.

Cooked shrimp and thinly sliced mushrooms go on top, followed by a nest of rice vermicelli.
It makes sense—real meat and vegetables are high up on their ingredients lists, compared to most powdered bases which are primarily salt and MSG-like glutamates.
Generally, these noodles are meant to be fried, so will be sold as fried lo mein or as yakisoba. Cook it until slightly underdone, shock it in cold water, toss it with a little oil, and you're good to go.
My favorites (and the easiest) are picked roast chicken, beef jerky, cooked shrimp, canned tuna, chunks of cured meats like chorizo or pepperoni, bacon (because it's thin, bacon can actually be added raw and will cook in the boiling water), firm or fried tofu, smoked salmon, or finely flaked and rinsed salt cod. Think fresh chopped herbs, citrus that can be juiced at the end, and pickled items like capers or ginger. Kenji Lopez-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. If you have a huge aquarium, a decorative pool or a fountain outside, you may know what I am writing about. This looks like a door leading into another world that gives a relaxing and calming atmosphere.
It comes with three blades: a Shredder, which makes long, spaghetti-like strands, a Chipper, which creates long, thick spiral strands, and a straight blade for flat, ribbon-like strands.
Add in the bacon and cook for 3-5 minutes and then flip over, cooking for another 2-3 minutes. Or if your kid is a night-time person, people have been looking for shapes in the stars for thousands of years! Sometimes it’s as simple as walking through the supermarket and seeing a tomato that looks like a duck. With Moebius Noodles, she hopes to expand on alternative ways of learning and teaching mathematics. I’ve always felt funny after eating pasta or pizza, so they weren’t a frequent item on my menu, but after getting confirmation through my MRT test for food sensitivities that wheat is reactive for me, it’s now strictly off the menu.
And the symptoms of wheat sensitivity, allergy, or full-blown celiac disease go beyond the gut. Rather than throw it out, I cut it into julienne strips with my knife and use it with the rest of the noodles. If you over-cook zucchini noodles, they can get a bit soggy, so just heat them enough to warm through. I accidentally dropped my prized signed copy of Hugh Fearnley-Whittingstall's River Cottage Veg and it flopped open to a page I must have just glossed over in the past. Better is to use a moist base made with a high proportion of real meat, like Better Than Bouillon.
It wasn't until I hit the checkout lane at the supermarket one day that I saw the solution staring at me: beef jerky.
If you can't find pre-cooked wheat-based noodles, Thai or Vietnamese-style thin rice noodles (the kind you get in a bowl of pho) are available dry and will cook perfectly in the hot water. I kept a few for over a week (the herbs suffer the most), but anywhere up to four days is when they're at their best.
Any number of Chinese-style sauces like chili-garlic sauce, black bean sauce, or Sichuan chili bean paste work well. Some shredded chicken in a chicken base with drained canned beans, perhaps a bit of grated parmesan, some tomatoes, slivered beans and carrots, and torn kale all flavored with chopped rosemary and lemon zest in the Flavor Pack sounds pretty great to me, doesn't it?
A restaurant-trained chef and former Editor at Cook's Illustrated magazine, he is the author of the New York Times best-selling cookbook The Food Lab: Better Home Cooking Through Science, available now wherever books are sold.
However, in my collection, I would like to show you a different type of home design, also connected with water. Top each bowl with a few more cranks of black pepper and crumble over a piece and a half of bacon in each bowl. Because our minds analyze shapes automatically, we see all sorts of shapes where we don’t even expect them to be: a vegetable becomes an animal. Instead of seeing an existing shape, you need to make a new shape in your mind, as you build or draw it.
See what kind of shapes your kids can invent with more than seven pieces, or with overlaps. Or you can go back in time through hundreds of years, to ancient China or Celtic Europe, and make birds out of tangrams or knotwork. If you are ready and willing to get better, Lily will be there 100% to guide you through the process.
It's what I make for myself when I come home too tipsy to do anything but boil water and knock back some aspirin. On that page Hugh has a recipe called DIY 'Pot' Noodles (what we call Cup Noodles or instant ramen over here).
I use about a tablespoon (the soup also gets plenty of seasoning from the kimchi and chili-garlic sauce). Even if they get shaken around a bit on your way to work, a couple of hours in contact with the wet ingredients won't hurt them. For firmer vegetables like carrots, cabbage, leeks, larger mushrooms, and the like, either grate the vegetables on the large holes of a box grater, or cut them into thin julienne-style matchsticks. Or what about a just-add-water version of the hot dog and sausage soup my mom used to make, perhaps upgraded with some smoked kielbasa, shredded cabbage, and carrots? Since people enjoy challenges, many cultures around the world have games and craft traditions for integrating shapes out of shapes. Or, if you don’t want to go to the trouble of building a time machine, modern tools such as LEGO and Minecraft are all about making shapes out of shapes. Leafy greens like kale and spinach should be freed of any thick, fibrous stems, if the have them, and then can be simply torn. Frozen vegetables like peas or corn can be added direct from the freezer, though if you plan on cooking the pots immediately, it's best to thaw them under the tap first so that you don't lose too much heat when you add your boiling water.

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