I’m Sarah, a Naturopathic Doctor, wellness enthusiast and health-foodie. I’m a well-being advocate and green kitchen guru who is living my true purpose while guiding patients through their personal health journeys. I’m also a complete and utter health food fanatic who wants to see everyone benefit from eating healing foods!
March 7, 2018 By Sarah White No Comments
There’s nothing like a bowl of hearty, warming soup to get you through those last tedious weeks of winter. Store bought ramen is often high in sodium with up to 875mg per serving, and teaming with preservatives. It also typically contains wheat noodles, which are a no-go for most people with digestive issues or those trying to reduce gut inflammation. Lately, I’ve been using nu pasta instead of regular noodles to keep my overall carbohydrate consumption down. Nu pasta is made from the konjac plant, which is naturally low in carbs and tastes just like pasta when mixed with your favourite sauce or added to a soup. My go-to version is easy to make, contains bone broth to support the immune system, and features konjac noodles instead of wheat noodles to keep it gluten-free & low in carbohydrates.
My go-to ramen recipe is easy to make, contains bone broth to support the immune system, and features konjac noodles instead of wheat noodles to keep it gluten-free & low in carbohydrates..Â
Dr. Sarah White is a Naturopathic Doctor, Integrative health expert and the founder + CEO of This Doctor’s Kitchen — your evidence-based resource for all things health and wellness. Dr. Sarah takes a food-first approach to health with a focus in fertility, longevity and natural beauty. She is recognized as an expert in women’s hormones, thyroid health and anti-aging. Dr. Sarah is a published health author with features in Elle Canada, Best Health, EcoParent & Whole Family magazine.
