Carbs are evil and should be avoided, right?  No way, Jose!  Carbs, specifically whole grains, potatoes, fruits and vegetables, are excellent for your health and longevity.  These are what some might call “good carbs” – foods that are closest to their original form, minimally processed and naturally loaded with nutrients.  Good carbs, as opposed to “bad carbs” (i.e. refined sugar), are filling, fiber-rich and versatile.  Whole grain and starch consumption may reduce the risk of colon cancer, help alleviate hypertension, and is associated with a lower risk of type II diabetes mellitus.  This Udon Noodle Salad is not only amazingly tasty and satisfying, it’s packed with a whole lot of good carbs.  Make a bunch for your next picnic outing, dinner party or just because you love noodles.  Cheers!



Vegan, dairy free, gluten free (with brown rice noodle option)

Recipe by Jentry Lee Hull

Yields 4-6 servings


  • 4 red potatoes, cooked and diced*
  • 1-8.15oz. Organic Wheat Brown Rice Udon Noodles by Explore Asian Authentic Cuisine (or GF brown rice noodles), cooked according to package directions
  • 1 batch Baked Garlic Ginger Sesame Tofu, optional
  • 1 bell pepper, seeded and thinly sliced into matchsticks
  • 1 cucumber, sliced into matchsticks
  • 3 large carrots (about 1 cup), shredded
  • 1 handful fresh cilantro, chopped
  • 2 green onions, thinly sliced
  • 1 Tbsp. sesame seeds


  • ¼ cup tahini
  • ¼ cup peanut butter (sub almond butter or sunflower butter for those with allergies)
  • Juice from 1 orange
  • Juice from 2 small limes
  • ¼ cup rice vinegar
  • 1 Tbsp. maple syrup or Wok Mei Plum Sauce
  • 1 Tbsp. tamari
  • 1 Tbsp. minced ginger
  • 1 Tbsp. chili garlic sauce or Sriracha
  • 1 tsp. garlic powder
  • 1 tsp. red pepper flakes



  • Cook red potatoes (steam, boil or pressure cook). Let cool before dicing.
  • Cook noodles according to package directions. After cooking, rinse with cold water and set aside.
  • Prepare Baked Garlic Ginger Sesame Tofu, if using. Slice into strips or cut into cubes.
  • In a small dish, whisk dressing ingredients together. If the tahini and peanut butter isn’t mixing well, try warming up for 10-20 seconds in the microwave.  Adjust seasoning to taste.
  • In a large mixing bowl, combine diced potatoes, noodles, bell pepper, cucumbers, carrots, and dressing. Toss until everything is well coated.
  • Garnish with cilantro, green onions and sesame seeds.
  • Serve and enjoy at room temperature or chilled.


Thrive on,

Coach Jentry


Gumsaba Outdoor Fitness Class schedule Saturday 10/8/16

8:30 AM Saturday Co-Ed Boot Camp – Coach Michelle – Battle Ropes and Kettle Bells

9:30AM Sunshine Orinda Sleepy Hollow Co Ed PRIVATE Class – Coach Piper – Met Con Saturday