Even though it is right in our backyard, it seems it has been a a long time since we hung out in Berkeley, CA.   The first time we went there, V was running a half-marathon the day after and was in a mood to carb-load; so we went to Cha-Ya.  This is a Japanese restaurant, serving “shojin ryori“, vegetarian cuisine that originated in the Zen Buddhist temples in Kyoto.  I remember that he got a big pot of udon noodles with a very flavorful broth loaded with vegetables  Yesterday we ordered soba noodles with seaweed and mountain vegetables and mushrooms and enjoyed it thoroughly.

Speaking of carb-load, V has been trying to cut down on carbs and he eats salads for lunch and dinner a few times a week.  He is deeply engrossed in a book called The South Asian Health Solution by Dr. Ronesh Sinha.  Dr. Sinha’s contention is that the South Asian diet is very carb-heavy and he offers several practical alternatives which fit in a typical menu.  V met Dr. Sinha at a seminar the doctor gave and got a copy of the book.  Unlike V, I am not as open-minded and quick-to-jump on new diet regimens, but even I found Dr. Sinha’s suggestions common sense-based and easy to adopt.

Edamame Spaghetti with Asparagus and Green Peppers

As for me, I am not a big fan of eating salads for dinner although I will happily do salads for lunch.  It is my belief that cooked foods are more easily digested before bed time.  So, when V and I were browsing in Costco the other day and saw something called Organic Edamame Spaghetti, we were intrigued.  On inspection, we found that it has a high dose of protein with low carbs indeed!  Mission accomplished!

Recipe for Edamame Spaghetti with Asparagus and Green Peppers
Inspired by the low carb diet recommended in The South Asian Health Solution by Dr. Ronesh Sinha
[Printable Recipe]

Ingredients

• 3 fistfuls of Organic Edamame Spaghetti (you can get this in Costco in bulk or from amazon.com as well)
• 3 Tbsp olive oil
• About 4 Tbsp of chopped walnuts for garnish
• 4-5 cloves garlic, minced
• 1/2 Tbsp crushed dried red pepper (optional)
• 2 green bell peppers or Anaheim peppers, cut in to 1 inch pieces
• 1 bunch asparagus, cut in to 1 inch pieces
• Salt and freshly ground black pepper to taste
• About 2 Tbsp of chopped basil (or parsley) for garnish

Organic Edamame Spaghetti from Costco

• Bring a large pot of water to boil, add a little salt and throw the spaghetti in.  The edamame spaghetti takes only 4-5 minutes.  Drain, run cold water on it and set aside.  (Follow the directions on the package for any other kind of spaghetti.)
• In a medium pan, heat the olive oil
• Roast the walnuts in the oil, remove with a slotted spoon and set aside for garnish
• Add the minced garlic and saute for about 2 mins until the oil is fragrant
• Add the crushed dried red chilies if using and saute for a minute
• Add the green peppers and saute for 4-5 minutes and then add the asparagus to the same oil and saute for around 5 minutes until the asparagus is bright green and crisp
• Now add the drained spaghetti and toss and switch the heat off
• Season with salt and freshly ground black pepper 
• Garnish with chopped basil (or parsley) and walnuts and serve warm

Definitely a tasty low-carb dinner that V totally got behind!   Our mission is to find more low-carb dinner options to bring to the table!  Suggestions?