Recipe: Kale Noodle Bowl with Avocado Miso Dressing

Sarah Yates, the stylish blogger behind A House in the Hills, shares her inventive, macrobiotic bowl recipe that's a simple, healthy showstopper.
(Photo: A House in the Hills)

It’s not easy to have a knack for style, décor, photography, and cooking, but Sarah Yates has it all in spades.

Yates is the stylish-foodie behind the site A House in the Hills, where she creates recipes that are super stunning, really delish, and have a high standard of healthiness. (They’re mostly made without any inflammatory foods.)

The Palm Springs resident was diagnosed with Crohn’s Disease in 2011. And to feel better, she followed exactly what her doctor neglected to prescribe her—eating vegetables, brown rice, and avoiding meat and dairy. It worked almost immediately, she says.

When she was diagnosed, Yates was living in the Hollywood Hills (hence a House in the Hills) and applied herself to cooking, something she hadn’t really ever focused on before. “I just started buying beautiful produce. I would Google the veggie, and flip through cookbooks,” she says.

Now, she currently follows a mainly macrobiotic diet of vegetables, beans, whole grains, and creates recipes like Wild Rice and Stone Fruit Salad and Vegan and Gluten-Free Banana Bread. And what keeps readers coming back to her site—maybe even you?—is her first-person accounts of what it’s like to have Crohn’s, for example, and how she makes food to nourish her.

Yates’ Kale Noodle Bowl with Avocado Miso Dressing recipe does something fantastic—it finds a new and delicious way to use to kale. Here it’s almost like a noodle, an idea we simply couldn’t resist. —Molly Gallagher

Sarah Yates A House in the Hills
(Photo: Facebook/AHouseInTheHills

Kale Noodle Bowl with Avocado Miso Dressing
1 small bunch dinosaur (or lacinto) kale
1 package buckwheat soba noodles (7 or 8 oz.)
1 ripe, medium avocado
1 clove of garlic
1 Tbsp extra virgin olive oil
3 Tbsp white or chickpea miso
1/2 lime
Sesame seeds to garnish (optional)

Bring large pot of salted water to boil, add noodles, and follow the package instructions to cook. While the noodles are cooking, de-stem kale and cut into ribbons. Set aside.

In a blender or food processor combine avocado, garlic, miso, olive oil, juice from ½ lime, and ¾ cup water (more or less to achieve a consistency you like).

When the noodles are cooked, drain and rinse with hot water. In a large serving bowl combine kale, noodles, and avocado miso dressing. Garnish with sesame seeds and serve with a wedge of lime.

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