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Best. Lunch. Ever.
Jan. 15th, 2009 01:08 pmSo, between getting costochondritis last year and going from 6-7 hours of exercise (mostly yoga, but also morris) per week to getting literally none, and the fact that Steph and I really really like our food and were treating ourselves a bit too much, I've put on about 10 kg in the last year and a half. I've actually moved into the "obese" range by about 2–3 kilos – just enough that I feel it, but it's a small enough amount that most people think that I'm being neurotic.
Steph and I are thus trying to eat better, and more Fuhrman-friendly. The main aim is to get the most bang for your buck (nutrition per calorie) possible. Part of that is cutting out refined grains & flour, and minimising unrefined grains and flour to only one serve per day.
One of the recipes I'm making for dinner this week is cabbage nori rolls (surprise, babe! It's not actually sushi). And since I apparently ordered half a red cabbage instead of 500g of red capsicum (rassa frassa stupid cookies resetting), which Steph won't eat, I decided to give them a trial run for today's lunch.
OMG so good. I love cabbage, especially red cabbage, and this is just so nomable. And quick and easy to make. Especially since I left out the baked tofu (too much bother for lunch when I'm this hungry). I didn't use the sweet corn either, but did put in some pickled roast red capsicum, which works well since lots of sushi has a pickle of some sort in it (I like the bright yellow one). I also didn't steam the carrot, since I like crunch and it's more Fuhrman-friendly that way. I also added some alfalfa sprouts for added virtue, and because we had them in the fridge. Those sprouts go off quickly. You can technically eat them with soy sauce and everything. I didn't because it was delicious as was, and also because I had two-thirds of my daily recommended intake of salt at breakfast with my miso soup. If you're interested (and likely to make it yourself), I found that 1/4 of a medium-sized cabbage made about three nori rolls. I sort of chopped the cabbage into strips, but I think it would be better if it was more shredded.
Joys of red cabbage: it leaks purple. Things that are now purple include: my fingers (though some of that may be from the 5 cherries I had for "breakfast"), the knife, the chopping board, bits of our sushi mat. I also discovered that red cabbage steaming water does NOT turn purple. It turns bright blue, like "am I pregnant" or "not menstrual blood on this pad at all, but see how absorbant it is" blue.
Yum. Totally having for lunch tomorrow.
(Copied almost verbatim to Reynard's Feast, because I need to get that beast moving again.)
Steph and I are thus trying to eat better, and more Fuhrman-friendly. The main aim is to get the most bang for your buck (nutrition per calorie) possible. Part of that is cutting out refined grains & flour, and minimising unrefined grains and flour to only one serve per day.
One of the recipes I'm making for dinner this week is cabbage nori rolls (surprise, babe! It's not actually sushi). And since I apparently ordered half a red cabbage instead of 500g of red capsicum (rassa frassa stupid cookies resetting), which Steph won't eat, I decided to give them a trial run for today's lunch.
OMG so good. I love cabbage, especially red cabbage, and this is just so nomable. And quick and easy to make. Especially since I left out the baked tofu (too much bother for lunch when I'm this hungry). I didn't use the sweet corn either, but did put in some pickled roast red capsicum, which works well since lots of sushi has a pickle of some sort in it (I like the bright yellow one). I also didn't steam the carrot, since I like crunch and it's more Fuhrman-friendly that way. I also added some alfalfa sprouts for added virtue, and because we had them in the fridge. Those sprouts go off quickly. You can technically eat them with soy sauce and everything. I didn't because it was delicious as was, and also because I had two-thirds of my daily recommended intake of salt at breakfast with my miso soup. If you're interested (and likely to make it yourself), I found that 1/4 of a medium-sized cabbage made about three nori rolls. I sort of chopped the cabbage into strips, but I think it would be better if it was more shredded.
Joys of red cabbage: it leaks purple. Things that are now purple include: my fingers (though some of that may be from the 5 cherries I had for "breakfast"), the knife, the chopping board, bits of our sushi mat. I also discovered that red cabbage steaming water does NOT turn purple. It turns bright blue, like "am I pregnant" or "not menstrual blood on this pad at all, but see how absorbant it is" blue.
Yum. Totally having for lunch tomorrow.
(Copied almost verbatim to Reynard's Feast, because I need to get that beast moving again.)
