Soba noodles tossed with kale, carrots and tamari

Yesterday it was the National Kale Day! If you want, we can make it a national holiday. Wouldn't that be amazing. A day to celebrate the fight for better food and health. Sounds like a good idea, sign the petition here  http://chn.ge/1bsaCjp

Soba noodles with kale, carrots and tamari
Serves 1-2

85 g buckwheat soba noodles
2 organic carrots
two handfuls of organic kale
1/4 red onion
1 tsp grated ginger
1 small clove of garlic,
crushed 2 tbsp olive oil
4 tbsp tamari sauce
1 tsp lemon juice
a pinch of sea salt

Begin with the kale. Grab the bottom of each stalk and pull upwards with the other hand. The whole leaf will come right off. Wash all the leaves in a strainer and let dry before placing in a bowl. Add some salt and lemon juice and start to massage the greens for 3-5 minutes. This breaks down the cell walls and brings out a brighter green color.

Bring water to boil in a pot. In the meantime, peel and chop the carrots into small rounds.  Peel and slice the red onion.  When the water is boiling, add sea salt and the noodles to the pot and let simmer for 4 minutes. Drain with cold water.

Heat some olive oil in a pan and add the ginger and garlic. Fry for a minute before adding the red onion and carrots. Fry until softened and golden in color. Add the kale. Stir everything together for one minute. Now add the soba noodles and Tamari sauce. Turn gently in the pan. Transfer to a plate and enjoy!  The recipe is for one person but can easily be made for two or more by adding more noodles and veggies!