Soba and back to blogging


I’m not even sure that I’m back, back for real. I’m here, now, after a long pause and it feels right. At last. Moving to a new country to start a full time job made me a even lazier person at the beginning.

I’m adjusting to new rhythms and new seasons (which is winter all year long. I live in Ireland, folks!), I’m trying to defeat indolence by attending fitness classes and now even writing my blog again. One step at a time, as wise people say.


I never wondered why I had to keep this blog running, never questioned the reasons beyond any post. It had to be done, it had to be written, as a sort of practise for more discipline and sense of achievement.

Despite this lack of purpose, I was demanding too much from it and, more specifically, from my never-good-enough food photography. I was going after numbers to see if I could reach that pool of visitors many bloggers claim to attract.


Let me say, I’m done with this. If I come up with something good that’s worth sharing I’ll be happy to bring it to life here. Stress-free blogging.

Ladies and gentlemen, veggies+Soba is “clean eating” par excellence! So I’m starting from soba, real 100% buckwheat soba. I make a very simple and elegant dish with these very peculiar Japanese noodles. It’s quick, healthy, fulfilling and makes me feel “clean”. Maybe it also symbolises my new blogging life. No fancy claims.

p.s. In less than a month I’ll be in Japan for a couple of weeks of much needed holidays. I plan to eat everything local and weird. Any recommendations?

Soba and back to blogging

Yield: Serves 4


  • 1 package Soba noodles
  • 1 cup organic broccoli florets
  • 1/2 cup zucchini, sliced
  • 1/2-1 cup organic mushrooms, sliced.
  • 1/4-1/2 cup pepper, shredded
  • 1 tsp organic Mirin (or soy sauce)
  • 1/4 cup olive oil
  • 3 tbsp organic raw, wild-harvested honey
  • 1/2 tsp organic lime zest
  • 1 tbsp fresh, organic lime juice
  • 1/4 tsp organic ginger, minced
  • 1/8 tsp cayenne pepper or Sriracha hot chili sauce


  1. Stir fry the veggies for about 10 minutes in a pan with olive oil. Don’t over cook them, you want them slightly soft.
  2. Prepare zest, lime juice and other sauce ingredients. When your large pot full of water is boiling. place in the buckwheat noodles and cook according to instructions on the package. Rinse noodles well and toss with sauce and stir fried veggies. Enjoy!

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  • Reply dixya | food, pleasure, and health September 21, 2015 at 6:34 pm

    i enjoyed your travel instagrams 🙂 so nice to see you finally back. your photography is amazing dear.

    • Reply Daniela December 13, 2015 at 4:02 pm

      Thanks! It means a lot to me 😍

  • Reply Nicole @ Foodie Loves Fitness October 6, 2015 at 4:27 am

    Yum, I love soba veggie noodle bowls! Now I have to stalk your Instagram to see how your vacation was/is going… 🙂

  • Reply Jess @ What Jessica Baked Next October 7, 2015 at 11:29 am

    Welcome back, Daniela! I’ve missed your recipes and reading your blog! This veggie soba noodle dish looks delicious – love how easy it is to prepare. Your photography is absolutely faultless. 😀

  • Reply Bec October 18, 2015 at 10:08 am

    Blogging tasty food for the love of it, love it!

  • Reply Karell November 8, 2015 at 11:37 pm

    Hi. I wanted to make your apple chiffon cake, however, the recipe does not state how much baking powder should be used.

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