Sarah Willis

Custom Yoga Fitness

Amber Waves of What the F#@%?

We were encountering a vast culinary wasteland along interstate 95, and on top of that, it was Sunday, south of the Mason-Dixon. If you couldn’t tell already how bad my food-snobbery is, McDonalds was not an option.

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Party Noodles

BeanThreadNoodles This was one of my most delicious thrown-together meals ever! And quite unintentionally, it's gluten-free and vegan. I'm naming this dish:

Party Noodles!


  • 1 8 oz package of cellophane bean thread noodles
  • 4 carrots julienned
  • 1 small head napa cabbage julienned
  • 1 clove garlic minced
  • 2 inches of ginger minced
  • 4 leaves steamed kale chopped
  • handful purple basil leaves torn & a little of the stems chopped
  • small handful cilantro leaves with stems chopped
  • 1 tablespoon grapeseed oil
  • 1/4 cup gluten free tamari
  • 1 tablespoon mirin
  • 2 tablespoons toasted sesame oil
  • brown rice vinegar
  • gomasio to garnish


  1. heat grapeseed oil in a large cast oil or stainless frying pan
  2. add ginger & garlic
  3. add carrots and cook for 3 minutes
  4. add cabbage and cook for 3 more minutes
  5. add kale cook 1 minute and stir everything, then turn heat off
  6. boil water and cook noodles 2 - 3 minutes, drain & toss
  7. add tamari, sesame oil, vinegar, mirin & toss
  8. add fresh herbs & toss
  9. garnish with gomasio

Note on Gomasio:

Gomasio is a traditional Japanese condiment which is a mixture of toasted sesame seeds, partially pulverized, and sea salt. I know it sounds fancy, but I used homemade black sesame seed gomasio here. Back story is that I used to be a member of the Park Slope Food Co-op where they sold gargantuan bags of black sesame seeds. When I was pregnant I needed to increase my intake of iron & calcium, both of which are abundant in black sesame seeds. Since it's hard to incorporate black sesame seeds into so many recipes, and gomasio is a great substitute for regular table salt, I figured making black sesame seed gomasio was a good solution. I am only now nearing the end of my supply, 2.5 years later! Alas I was kicked out of the Park Slope Food Co-op (a story for another day), so now I will have to research where to get a new supply-- hit me if you have a connection!



Polenta 'Plosion

We are calling this recipe "polenta 'plosion," as it conveys the feel of the dish, and our affinity for alliteration . . . 'plosion, is an abbreviation of 'explosion,' but it sounds a little dirty, doesn't it? The herb crust on the polenta really makes the dish by creating the best layering of flavors. Then the goat cheese and the braised tomato and vegetable topping with the fresh herbs and the nuttiness of the pine nuts - fuhgeddaboudit! It's easy to make, too. Polenta is also much healthier than wheat-based pasta, and very economical. This is truly the greatest dish to come about in a while. Ingredients:

  • 1 package polenta in a round
  • dry spice rub - rosemary, oregano, thyme, sage
  • 1 28 oz can of whole tomoatoes, strain out juice and just use tomatoes
  • 1/2 an onion, diced
  • 4 cloves garlic, diced
  • 1 whole red pepper, diced
  • 3 cups sliced mushrooms
  • 1/3 cup pitted kalamata olives
  • 1 cup vegetable broth
  • 4 oz goat cheese
  • chopped parsley & torn basil leaves
  • 3 tablespoons toasted pine nuts
  • 4 tablespoons olive oil
  • grated parmesan


  1. toast pine nuts in a toaster oven on medium/low heat for 5 minutes. shake the nuts around and toast for 2 minutes longer
  2. mortar & pestle the dry spices to mix together and break down the rosemary needles , remove any sharp bits
  3. slice the polenta in 1/2 inch rounds and coat with dry spice mixture
  4. heat 2 tablespoons olive oil
  5. brown onion & garlic
  6. add peppers and cook for a minute
  7. add mushroom and cook water out of them
  8. add strained tomatoes and break up a bit with wooden spoon
  9. add olives & veg broth and simmer on low for a few minutes , then put sauce in a bowl and set aside
  10. fry herb-coated polenta rounds (preferably in a good no-stick pan) on medium / high heat until golden brown on each side (around 5 minutes on each side)
  11. plate the polenta rounds, top with crumbled goat cheese, then the sauce,
  12. sprinkle over with pine nuts, fresh herbs, parmesan, salt & pepper