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This time of year, I always kick-start the month with lots of green -- fruit smoothies with the added punch of spinach and cucumber, fresh herbs on top of everything from omelets to sandwiches. And green tea always makes an appearance, but my family seems to prefer it in stealth combinations. Enter Japanese cha soba, made of buckwheat flour and green tea powder; the flavor is slightly nutty and earthy, with a hint of green tea flavor.
The beauty of this dish is that you can toss in all sorts of vegetables and herbs. Try to use a variety of colors and textures. For a heartier meal or for the vegetable-averse (you know who you are), you can always crown the noodles with a protein, like seared tofu, roasted wild Alaska salmon or grilled chicken or pork.