Pineapple Turmeric Smoothie

Ingredients

• 2 cups Unsweetened Almond Milk
• 2 cups Pineapple (diced into chunks)
• 1 tbsp Ginger (peeled and grated)
• 1-2 tbsp Vanilla Protein Powder
• 1 tsp Turmeric (powder)

Combine all ingredients together in a blender and blend very well until smooth. Pour into glasses and enjoy!

 

Beauty Breakfast: Avocado Toast with Watermelon Radish

Beautiful, delicious and simple to prepare......Here is why I call this Avocado Toast with Watermelon Radish my "Beauty Breakfast":

Avocado is the true beauty food - Loaded with healthy fats and nutrients that your skin, hair and nails will love.

Watermelon radish is full of fiber, hydration, and minerals.  It adds a beautiful color and texture and has a really mild flavor. You can find watermelon radishes at most grocery stores.  (It looks like a turnip on the outside with a long root.  You do not see the vibrant red inside until you slice it.)

Sesame or Hemp seeds add protein plus another dose of good fats, in particular omega-3’s.

For the bread, choose something that’s high-quality and whole grain. Read the ingredient list and skip anything with hydrogenated oils, added sugar, or enriched flour. I love a crusty bread that contains a variety of whole grains and seeds.

Watermelon Radish Avocado Toast

•     1 slice high-quality whole grain bread (Gluten Free if you are cleansing)
•     1/2 small avocado
•     watermelon radish, thinly sliced
•     about 1 teaspoon of sesame seeds or hemp seeds
•     pinch of pink Himalayan sea salt

Directions: Lightly toast your bread. Thinly slice a watermelon radish. (I used a handheld mandoline) Layer the top with slices of avocado and watermelon radish slices. Sprinkle with  seeds and a pinch of sea salt.

Enjoy!

Pesto Zoodles With Poached Egg

These zucchini noodles are mixed with a creamy pesto and then topped with a poached egg. It’s an easy and delicious meal that will leave you feeling light, bright and energized!

Ingredients  

•     2 Zucchini (large)
•     1/2 Cup Basil Leaves
•     1/2 Cup Baby Spinach
•     1/2 Garlic (clove, minced)
•     2 tbsp Walnuts
•     2 1/2 tbsp Extra Virgin Olive Oil
•     1/2 Lemon (juiced)
•     1/4 tsp Sea Salt
•     2 Egg

Directions

Spiralize your zucchinis into noodles and set aside.

In a food processor combine basil, spinach, garlic, walnuts, olive oil, lemon juice and sea salt. Blend until smooth.

Fry your eggs in a skillet or poach them in a small sauce pan with water and vinegar. Transfer them to a plate lined with paper towel.

You can serve this dish in two ways: For a cold dish, toss your zucchini noodles in desired amount of pesto, top with a fried or poached egg and serve. Or, for a warm dish, heat a bit of olive oil in the skillet and saute your noodles until warmed through, add pesto and work it around with tongs to evenly distribute. Transfer to bowls and top with a fried egg. Enjoy!

Notes:

•     Nut-Free:  Use sunflower or pumpkin seeds instead of walnuts.
•     More Carbs:  Use brown rice pasta instead of zucchini noodles.
•     No Spinach:  Use kale or any dark leafy green.
•     Meat Lover:  Skip the poached egg and top with fish, chicken or steak
•     Vegan:  Skip the poached egg and top with beans, lentils or chickpeas.

Chia and Hemp Overnight Oats

Healthy eating doesn't get any easier than this!  

Overnight oats make a delicious healthy breakfast. Whole rolled oats are high in fiber and nutrients, low-glycemic, and inexpensive. Look for organic oats as they are not sprayed with pesticides. While oats are naturally gluten-free, check the label to make sure that they have not been exposed to cross-contamination if you are highly allergic.  Chia, hemp and coconut flakes add great texture and even more fiber, nutrients and healthy fats. 

Ingredients:

• 1/2 Cup rolled oats
• 2 teaspoons hemp seeds
• 2 teaspoons chia seeds
• 1/2 Cup unsweetened almond milk, or nut milk of your choice
• 1/4 teaspoon cinnamon
• 1.2 Cup blueberries, strawberries, raspberries for topping
• Optional:  1 Tablespoon unsweetened coconut flakes
• Optional:  Drizzle of honey or maple syrup

Directions:

Mix the oats, chia seeds, hemp seeds in a small bowl or jar; Top with unsweetened coconut flakes if using. Pour nut milk over the oat mixture, completely covering the oats. Cover and refrigerate overnight or up to three days.

In the morning, top with blueberries and/or a small drizzle or raw honey before eating.

Sweet Potato & Leek Soup

INGREDIENTS

• 2 tablespoons coconut oil
• 1 pound leeks, trimmed, cleaned, and chopped
• 2 cloves garlic, minced
• 1 pound sweet potatoes, washed and cubed
• 6 cups broth veg broth
• 1 can full-fat coconut milk
• 1 teaspoon sea salt or to taste
• 1/2 teaspoon ground black pepper or to taste

In a large pot, melt coconut oil over medium heat. Add leeks to the pot and sauté for about 5-6 minutes. Add minced garlic, stir, and cook until the leeks are translucent (about 2-3 more minutes) Add broth, salt, and pepper and bring to a boil. Once the leeks and broth are boiling, add the potatoes to the pot. Turn the heat down to medium-low, cover, and allow the soup to simmer for 20 minutes.

Using an immersion blender, puree the soup until it has a smooth consistency. If you don’t have an immersion blender, you can also blend the soup (carefully!) in small batches in your blender. Add coconut milk to the soup and stir to combine. Add salt and/or pepper and adjust to your taste.

Enjoy the soup warm, garnished with red pepper flakes, paprika, pepitas, or coconut cream. Store leftovers in an airtight container in the fridge for up to a week or in freezer for up to a month.

Note: If you have never worked with leeks before, take great care when cleaning them. Leeks are notoriously full of sand and improperly cleaned leeks may ruin a meal. My favorite way to clean leeks is by cutting them lengthwise first and then dicing them. I then throw the chopped leeks in a large bowl or sink full of water, agitate a bit with my hands to shake sand free of the leeks, and then strain the dirty water off.

All of the leek is edible, but the dark green part of the vegetable is quite tough. I recommend using the white and light green parts of the leek in this recipe.

Creamy Avocado Pasta Sauce

This is my families favorite pasta dish:  Creamy, thick, and rich with lots of garlic flavor and a hint of lemon. The avocado works perfectly in this recipe to create a sauce so creamy and thick you will think there is cream hiding in there.

Serve this avocado sauce with spiralized zucchini or on a bed of spaghetti squash for a grain free dish

Recipe Inspiration from one of my favorite Vegan cookbooks:  Oh She Glows

Ingredients:

• 9 ounces uncooked pasta, spiralized zucchini, or spaghetti squash
• 1 to 2 cloves garlic, to taste
• 1/4 cup lightly packed fresh basil leaves, plus more for serving
• 1 to 2 tablespoons fresh lemon juice, to taste
• 1 tablespoon extra-virgin olive oil, plus more if needed
• 1 ripe medium avocado, pitted
• 1 tablespoon water
• 1/4 to 1/2 teaspoon fine sea salt, to taste
• Freshly ground black pepper, to taste
• Lemon zest, for serving

Directions:

1. Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package. For grain freeoption, serve the avocado sauce with zucchini noodles, or spaghetti squash.

2. In a food processor, combine the garlic and basil to chop. Add the lemon juice, oil, avocado, and 1 tablespoon water and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add a bit more oil. Season with salt and pepper to taste.

3. Drain the pasta and place it back in the pot. Add all of the avocado sauce and stir until combined. You can gently rewarm the pasta if it has cooled slightly, or simply serve it at room temperature.

Top with pepper, lemon zest, and fresh basil leaves, if desired.

Roasted Cauliflower & Chickpeas with Mustard and Parsley - Gwenyth Paltrow

This recipe is one of my faves.

Roasted Cauliflower & Chickpeas with Mustard and Parsley

Recipe from It’s All Good by Gwyneth Paltrow Serves 4

• 1 14-ounce can chickpeas, rinsed, drained and dried
• 1 head of cauliflower, outer leaves removed and discarded, cut into bite-sized florets
• 3 tablespoons plus 1/4 cup extra virgin olive oil, divided
• Coarse sea salt
• 1 tablespoon Dijon mustard
• 1 tablespoon seeded mustard (i.e., grainy mustard)
• 1 tablespoon white wine vinegar
• Freshly ground black pepper
• 1/4 cup chopped Italian parsley

1. Preheat oven to 400 degrees and set the rack in the middle. Toss chickpeas and cauliflower together in a large roasting pan with 3 tablespoons olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark brown and the cauliflower is quite soft, about 45 minutes.

2. Meanwhile, whisk together mustards, vinegar, and 1/4 cup of olive oil with a big pinch of salt and a few healthy grinds of black pepper. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature.

WHY I LOVE THIS.

Cauliflower is packed with Vitamin C – and the more of that we consume from foods, the less likely we are to be overweight, according to research from Arizona State University. It also packs fiber and anti-inflammatory effects into this dish, which accompany a lean protein beautifully. The dijon adds great flavor with few calories.  Warning! This side dish may take center plate and overshadow everything it is paired with . . . it is that good!

The Perfect Homemade Salad Dressing

The Perfect Homemade Dressing Recipe

 Makes 1 cup

• 1/2 cup balsamic vinegar

• 1/2 cup extra virgin olive oil

• 1 teaspoon whole grain mustard

• 1/4 teaspoon sea salt

• 1/8 teaspoon freshly ground black pepper

Note:  This recipe works great with any kind of vinegar you love, especially red wine vinegar.  Apple cider vinegar is full of health benefits and is also great in this recipe.  I love high quality, balsamic vinegars....My favorites this summer have been aged Peach or Fig Balsamic.  For the best taste, look for small bottles of well-aged balsamic.  The huge bottles tend to be too acidic. 

Directions:  (3 techniques!)

1.  Shaking:  Place all ingredients in a mason jar.  Shake vigorously for 30 seconds until emulsified.

2.  Whisking: To use this method, whisk everything except the olive oil in a small bowl, then stream in the olive oil while you continue to whisk until the dressing is emulsified.

3.  To make a single serving:  Use one tablespoon each of vinegar and oil, a small dab of mustard and a dash of salt and pepper.

Do you make your own salad dressing?  What is your favorite recipe? 

Happy Salad Making!

Lisa  

EMAIL ME

My Morning Coffee Concoction

Let's talk about coffee for a minute.

I have been experimenting with my morning coffee concoction to see how I feel throughout my day, and this one has been a HIT.  It's my own twist on the bulletproof coffee recipe and I am obsessed. 

No sugar, no cream and yet totally delicious!  The blending is key to the rich, frothy texture.

Ingredients:

• 6 ounces of fresh brewed coffee, chai tea, or herbal tea

• Almond milk creamer, or other nut milk

• 2 tablespoons collagen protein powder

• 1 teaspoon coconut oil, mct oil, almond butter, or cashew butter (all choices are delicious!)

Instructions:

• Put all your ingredients into a mug.

• Throw everything into a blender. Blend until smooth

• You can also use a hand held frother, but the traditional blender is best.

Energy Boosting Green Smoothie

Starting your day off on the right foot is essential to optimal health and performance. If you work with me or visit my site frequently, you know I am a big fan of the health and beauty benefits of having Green Smoothie for breakfast. 

I have tweaked my recipes a bit for summertime to take advantage of the freshest produce and to start my day feeling light, bright and energized!

Glowing Green Smoothie

A delicious combination of eye-opening tart green apples and hydrating veggies. To make this drink even greener (AKA more powerful), try increasing the green leafy veggies or throwing in a fistful of cleansing parsley.

• 1/4 avocado
• 1 green apple or pear
• 1 cucumber
• 1 handful of romaine, kale or spinach
• 1 T hemp seeds
• Coconut water (or purified water)
• Ice
• OPTIONAL: 1 tbsp of almonds, cashews, or 1 brazil nuts (makes it a bit more hearty and delicious)

1.  Blend ingredients in a high-powered blender

Calming Green Smoothie

This smoothie is a go-to at my house.  I love the refreshing additions of cilantro and mint, and avocado adds a good dose of healthy fat

• 1 banana, frozen
• 1 cup green grapes
• 1/4 avocado
• 1/3 cup cilantro, leaves and stems, tightly packed
• 1/4 cup fresh mint leaves, tightly packed
• 1 handful spinach or romaine
• 1 1/4 cups water

Watermelon Iced Tea

Incredibly delicious, so very refreshing, AND loaded with ingredients that help protect your skin from sunburn and free radical damage from UV rays.  Making it the perfect summer time Beauty Tea!

Why I love this:

• Watermelon — rich in the antioxidant lycopene, which has been proven to provide long-term protection against the effects of UV radiation.
• Green tea — studies have found that the catechins in green tea protect skin cells from the oxidative dress and damage from UV exposure.  Green tea has the highest antioxidant value of any food found in nature.
• Strawberries — rich in the antioxidant vitamin C, which protects the catechins in green tea, making them more powerful once they’re in your body.  Vitamin C is also necessary to build collagen, the supportive protein in the skin that keeps it smooth, supple, and youthful-looking!
• Lime — also rich in the antioxidant vitamin C*

Watermelon Iced Tea

Ingredients:

•     1 tbs organic loose green tea OR 3 organic green tea bags
•     1 1/2 cups hot (not quite boiling) water
•     1 lb fresh, seedless watermelon
•     1/2 cup freshly squeezed lime juice
•     8 strawberries, hulled
•     4 large mint leaves

Directions:

Make a cup of green tea, letting the tea steep for 3 minutes (any longer and it will be bitter), then strain out the leaves or remove the tea bags. Put the tea in the refrigerator to cool.

In a high-speed blender, puree the watermelon.  Add enough fruit so that the juice reaches the 2-cup marker.

Once the green tea has cooled, add it to the watermelon puree in the blender along with the lime juice, strawberries, and mint leaves. Blend until smooth.

Serve over ice and enjoy!

Kelly's Cleansing Summer Cocktail

Escape the heat with this breezy summer drink!

Mix together equal parts of these three ingredients.  Garnish with cucumber slices.  Sip and enjoy!

• Woody Creek Vodka
• Lemonade (We used cold pressed juiced: Lemon and Agave from Whole Foods)
• Perrier
• Cucumber slices

Chef Krisi's Greek Style Watermelon Salad

This vibrant salad is filled with Summer flavors. The sweet watermelon pairs very well with feta cheese and cucumbers, giving a fresh take on the classic Greek salad. Enjoy it as a side dish or as a healthy light lunch, and make sure to prepare this salad just before serving for best results.

Ingredients

• 3 cups cubed watermelon
• 1 medium cucumber
• ⅓ cup pitted kalamata olives
• ⅓ cup crumbled feta
• 1/2 cup mint leaves torn
• A sprinkle of fresh parsley, chopped
• Olive oil and red-wine vinegar
• Salt and pepper

Preparation

In a large bowl combine 3 cups cubed watermelon; 1 medium cucumber, peeled and chopped;  1/3 cup pitted kalamata olives; 1/3 cup crumbled feta; and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper and fresh parsley, toss and serve.

Minty Sugar Snaps

From Jessica Seinfeld's, The Can't Cook Cookbook: Recipes For The Absolutely Terrified.

“I beg you to try these. I make these often because they’re such a crowd-pleaser. Delicious served cold, too.”

• 1 pound sugar snap peas
• 2 shallots
• 15 fresh mint leaves
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. Using your fingers, snap the stems off the snap peas. Often, a string is attached to the stem. Pull and discard both. Place the snap peas in a strainer and pass under cool running water to wash. Using a chef’s knife, trim off each end of each shallot and peel. Slice into thin rings. Wash and dry the mint leaves.

2. Place your medium skillet on the stove and turn the heat to medium. Add the olive oil. Once it’s hot, add the shallots and cook, stirring with a wooden spoon, for 1 minute, until softened. Add the snap peas and cook, stirring often, until crisp-tender, 3 to 4 minutes. Stir in the mint, salt, and pepper (about 12 turns on a pepper mill). Serve immediately.

Quinoa Taboulleh

My new favorite recipe for potlucks and summer bbq!   My darling sister-in-law Leslie, made this dish for a memorial day potluck and it was a big hit!

Fresh, light, and energizing, this quinoa tabbouleh is the perfect compliment for any lunch or dinner. Serve with warm pita, kale salad , and hummus to round out a lovely vegetarian meal.   By the way.......I loved the quinoa, but you could use any type of grain you prefer.

Recipe Inspiration:  CLEAN

• 2 cups cooked quinoa (I used rainbow quinoa, a combination of red and white grains)

• 1/4 cup currants

• 1/4 cup chopped raw almonds

• 1/2 cup diced carrots

• 1/4 cup chopped mint

• 1/4 cup chopped scallions

• 1/4 cup chopped parsley

• 1/4 cup lime juice

• 1 teaspoon agave

• 1/2 teaspoon ground cumin

• 1 teaspoon sea salt

• 1/2 cup olive oil

Mix all ingredients in a bowl and let sit for at least 20 minutes before serving to allow the flavors to blend.

Note:  I did all of the chopping and dicing in a food processor.

My Favorite Things: May

Here are a few of the things I’m digging in the world of health, fitness and nutrition right now!

 

Favorite Eat and Drink: 

Let's start with an Eat and a Drink for your Memorial Day BBQ!

Favorite Eat:  Herby Picnic Potato Salad, with Kale, Apples and Chickpeas

Get the Memorial Day party started with this hearty herb potato salad by Green Kitchen Stories. This is a great vegan side dish to take to any BBQ this summer. There's even a generous dose of protein, thanks to the addition of chickpeas. Love! (Also loving Green Kitchen Stories for beautiful vegan recipes!)

Favorite Drink:  Watermelon Margaritas

Speaking of parties, I love this 3 ingredient watermelon margarita!  These are the perfect margaritas for summertime. No sugar added!  Whip up a batch of naturally sweet and refreshing watermelon juice for impromptu happy hours all summer!  Get the simple but brilliant recipe at Minimalist Baker.

 

Favorite Read

 The Universe Has Got Your Back

I have been following the lovely Gabby Bernstein for a while now, and I love her work.  This woman is a force to be reckoned with.  I will let the title of the book speak for itself.  If you are like me, and are interested in meditation, mindfulness and living with more love and less fear........Gabby nails it for you in this book.  My copy is dog-eared and full of notes!

 

Favorite Product

Beautycounter Sugar Body Scrub

This product is a MUST HAVE for smooth, silky summer skin.  An indulgent mix of brown sugar and top-tier oils—primrose, apricot kernel, sunflower—feels and smells amazing, plus it removes dead skin cells gently and effectively.  The result is perfect glowing skin for wearing shorts, tank tops and summer dresses.  This is a product and brand that I love and sell on my website.  You can shop right here!  And get some Safe Sunscreen too, while you are at it.  To celebrate Memorial Day, you will get a free gift with $150 purchase through Monday.

 

Favorite Workout Wear

The Enlite Bra, Lululemon

I am a long time lover of Lululemon workout clothes, but I think I have discovered the best workout bra ever made!  When my beloved chef, Katie Baum told me about this bra, she could not have been more enthusiastic!  Here is a quote:  "THIS BRA CHANGED MY LIFE!" 

This bra is supportive and comfortable and looks beautiful!  (no more unflattering uni-boob!)  I have two warnings:  1.  Make sure you try it on....The bra sizing was a little different than what I usually buy.  2.  Watch out for sticker shock.......$98.  But totally worth it if you have been searching your whole life for the right sports bra.

Strawberry Asparagus Salad with Tahini Dressing

After a long winter, I'm just loving the return of seasonal vegetables with their beautiful pops of color.

Ingredients

• 2 cups Asparagus
• 4 cups Arugula
• 1 cup radishes, thinly sliced
• 1 cup Strawberries, thinly sliced
• 1 cup frozen peas, thawed
• 1/4 cup Tahini
• 1 tbsp Maple Syrup
• Juice of 1 lemon
• 2 tbsp Water

Directions

Trim the woody ends from the asparagus and cut the spears in half.

Fill a steamer pot with water and bring to a boil. Place asparagus in the steaming basket and steam for about 5 to 7 minutes, or until tender. (Note: The thicker the spears, the longer they will need to steam.) Remove the steamer from stovetop and run the asparagus under cold water until completely cool.

Fill the bottom of a salad bowl with arugula. Top with sliced radishes, strawberries thawed green peas and asparagus.

In a small jar, combine the tahini, maple syrup, lemon juice and water. Shake well. Add more water to thin if necessary.

Drizzle desired amount of dressing over top of the salad and serve.

Cucumber Avocado Soup

This is a SIMPLE and YUMMY recipe for a light and cleansing soup that everyone loves!   Serve it on it's own, or as a starter for a light summer meal. 

Recipe from:  Goop

Ingredients:  Serves 1

• zest of 1/2 lime
• juice of 1 lime
• 1/2 teaspoon salt
• 1 cucumber, peeled and seeded, roughly chopped
• 1/2 avocado, peeled and roughly chopped

Directions:

Blend everything together until totally creamy and smooth.  Refrigerate for up to 3 hours and serve cold.  I added a dollop of plain yogurt for a little extra creaminess.  Feel free to leave that out for a vegan soup.

Why I love this: 

Due to their high water content, cucumbers are both hydrating and low in calories – only 13 per cup. Additionally, cucumbers contain vitamin C and caffeic acid, both of which reduce swelling and soothe skin irritations by preventing water retention. Avocado adds a nice dose of heart healhty fats, and makes the soup creamy and delicious.

Lisa's Lemon Dressing

Ingredients For 1 Salad:

• 2 Tablespoons Olive Oil
• 1 Tablespoon Fresh Lemon Juice
• Sprinkle of salt
• Grind of pepper

Whisk together all ingredients in a little jar or ramekin.

Why I love this:

What you dress your salad with should be as healthy as the salad itself. If you just made a green salad, full of vitamins and nutrients, why ruin it with a store-bought dressing that is loaded with salt, sweeteners and preservatives.

This is the perfect light dressing for any salad combination and its few ingredients are rich in antioxidants and heart healthy fat.  You can make it in two minutes or less!

Chef Katie's Vegan Pho

Vegan Pho with Shittakes, Edamame & Bok Choy

PHO! Is there anything better than slurping up a big bowl of delicious brothy noodles? The answer is no. Soupy, slurpy, full of gorgeous flavo\urs from star anise, cloves, cinnamon, garlic and ginger, topped with basil, mint, cilantro, and all sorts of other goodness. A total bowl of health! 

Recipe yields 4 generous bowls.

BROTH / STOCK

• 6 star anise
• 4 cinnamon sticks
• 2 tablespoon peppercorns
• 8 whole cloves
• 8 cups water
• 1 onion, halved
• 1 carrot, halved
• 1 stalk celery, haved
• 10 shittake mushroom stems
• 4 garlic cloves
• 1- 4 inch piece of fresh ginger, sliced in half

SOUP

• 1 tbsp. coconut oil
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 tbsp. fresh ginger, minced/grated
• 8 tablespoons tamari
• 2 tablespoon rice vinegar
• 1 tbsp. sweet white miso

TOPPINGS

• 10 shiitake mushrooms, sliced
• 2 scallions, sliced
• 1/2 red onion, thinly sliced 
• 4 baby bok choy, sliced
• 1 cup shelled edamame, defrosted
• 1 pkg rice noodles, cooked and tossed in toasted sesame oil
• lime slices
• mung bean sprouts
• fresh thai basil leaves
• fresh cilantro leaves
• sriracha
• hoisin

INSTRUCTIONS

In a medium pot over low heat, combine the star anise, cinnamon stick, peppercorns, and cloves and stir until fragrant, about 30 seconds.  Add the water, onion, carrots, celery, garlic, ginger, and the stems of the shiitake mushrooms. Simmer for 1 hour.  Strain the broth and set aside to make the soup

Cook the noodles according to instructions.  Drain the noodles and rinse with cold water to stop them from cooking. Toss with 2 tbsp. toasted sesame oil to prevent sticking.

In the saucepan you used to make the broth, add the coconut oil over medium heat.  Add the diced carrots, onion and celery and saute for 5 minutes.  Add the broth back to the pot and bring to a simmer.  Add the ginger, tamarin, rice vinegar and miso. Cook the broth for 45 minutes. 

in a soup bowl, add the topping ingredients - a little of each depending on the amount of rice noodles, veggies and sauces (hoisin and sriracha) you are craving.  Ladle the hot broth over the toppings and allow to sit for 2-3 minutes to combine all the yummy flavors!