Ingenious Noodle Pot Lunch Recipes
Jasmine and Melissa Hemsley are Hemsley+Hemsley, the adorable and talented sisters storming London with their creative and seriously delicious approach to healthy eating—in fact, they make a gluten-free, sugar-free, grain-free lifestyle seem not only manageable, but also kind of fun and glamorous. Their new cookbook The Art of Eating Well is packed with colorful photos and awesome recipes, including one of our favorites, the Kelp Noodle Pot.
The idea is brilliant: Chuck a bunch of stuff in a heatproof mason jar, fill with boiling water, and eat. It’s like a modern, healthy version of Cup-a-Soup, which Melissa and Jasmine have even packed for long-haul flights. (“Just ask a flight attendant to fill it up!”) We were so into the idea that we asked them to come up with three variations exclusively for goop—and are offering the Hemsley Spiralizer in the goop shop. Below, their recipes, along with some of their tips on building your own version from scratch.
Cooked quinoa, cooked lentils, cooked beans, cooked buckwheat noodles or spirals, kelp noodles, cooked shredded roast chicken, hard boiled egg (peeled!).
Sea salt, tamari, pepper, chili flakes, cayenne, fresh red chili, jalapenos, chipotle, ginger juice (grate and squeeze fresh ginger), garlic (powder or finely minced fresh), onion (chives, scallion, red onion, shallot), spices (curry powder, garam masala, Chinese five spice, harissa spice mix), herbs (dried or fresh), coconut milk, coconut oil, toasted sesame oil, grated parmesan, tomato sauce, kimchi, or sauerkraut.
Raw: Grated or spiralized carrot, squash, beet, zucchini, chopped bok choy, spinach, kale, shredded cabbage, bell pepper, radish, snap peas, sprouts.
Cooked: Small florets of broccoli, cauliflower, kale, beet, celery root, roasted tomatoes, green beans.
“The coconut milk makes this noodle pot creamy while the turmeric adds a pop of color and a ton of health benefits—it’s anti-inflammatory, blood purifying, and aids in digestion. If you don’t have a spiralizer, try this with pieces of roasted butternut squash instead. It’s also great with zucchini noodles (also called zoodles) in the summer.”
“A bit of leftover tomato sauce, fresh basil, and some finely crushed garlic inspired this Italian-style noodle pot. We used grated zucchini to keep it fresh and cooked quinoa for a protein hit. While these little seeds may resemble grains in look and taste, they are completely free of gluten and rich in amino acids not found in regular grains.”