Vegetables with Breakfast for 10 days in a row. We’re halfway. How are you doing? Are you on the way to creating some new habits?
I thought I would be using this challenge to eat greens every morning with breakfast. However, I met with macrobiotic counselor Warren Kramer Tuesday for individual health counseling and the plan changed. Now it’s a soup-like carrot and daikon home remedy every morning for 7-10 days and a few days per week for four weeks after that. If any of you know daikon radish, it can smell pretty bad. So, I am also cooking it outside on my propane stove! I think it tastes great, though, and it does count for my cup of vegetables with breakfast.
For those of you not doing a home remedy this morning, try these wraps. Originally I planned to fold the filling into a sprouted whole wheat tortilla. But a few days ago, I remembered that one morning at the Seaweed 101 workshop, chef Zephyr Dunnicliffe prepared a delicious tofu scramble that we folded into a sheet of nori. I highly recommend the Seaweed 101 workshop, by the way.
I tried these with two different brands of nori. One brand was a lot thicker and hence chewier than the other. So it’s worth trying different brands. Either way, nori or tortilla wrapped, the avocado and ginger make these wraps sing. There are varieties of gluten-free miso available. I know both Miso Master and South River Miso make some.
2 tsp untoasted sesame oil
1/2 medium onion, cut in thin half moons
2 carrots, cut in 1/4″ matchsticks
1 1/2 tsp unpasteurized miso
2″ piece of ginger
4-5 leaves lacinato kale, cut into bite size pieces and lightly blanched
4 sheets nori seaweed
1 medium size avocado
juice from 1 lime
2 pinches sea salt
1. Gently heat a medium size skillet and add the oil. Add the onion as soon as a piece sizzles slightly in the pan. Saute until translucent. Add the carrots and a pinch of sea salt. Saute until carrots are almost soft. Pile the vegetables into the middle of the skillet and spoon the miso on top. Lower the heat and cover. Let cook for a few minutes. Remove from the heat and stir to incorporate the miso.
2. Grate the ginger on a microplane or ginger grater. Gather the pulp into a ball and squeeze the juice onto the carrot and onion. Mix well. Set aside.
3. Bring a small pot of water to a boil. Blanch the kale, removing it as soon as it turns bright. This may take 15-20 seconds or so. Remove from water and spread out on a plate or dish.
4. Place avocado, lime juice and sea salt in a blender or small food processor. Blend. Start adding water a little at a time until you get a consistency that is almost pourable.
5. Place a sheet of nori in front of you with the wide end closest to you. Spoon kale, carrot onion and avocado onto the nori. Fold up the end closest to you, then each side and then roll away from you to enclose the ingredients. Follow these same instructions if using tortillas, or use your favorite rolling method.
6. Either cut these in half or eat whole. I usually eat them with my hands, so have a few napkins nearby!
Things you can do the night before:
- Cut the onion and carrot. The onion and carrot filling can even be cooked in advance. You can also make enough to have as a side dish at dinner and use the extra in the wraps the next morning.
- Prep the kale. I would wait until the morning to blanch it.
- Make the avocado dressing.
If you are just joining us for the Vegetables with Breakfast Challenge, you can find the first post here.
Go here if you missed Tuesday’s giveaway. You still have time to enter.