Ahhh, Wednesday, half way through the work week. I enjoyed a day filled with Body Pump, lunch with a friend, and cooking.
Since it’s Wednesday, I picked up our weekly CSA on my way home:
It was smaller than usual this week due to a recent freeze, but good nonetheless. Love grapefruits & salad mix. Cabbage on the other hand is tough for me to deal with.
So I sat down with my favorite cookbooks and a snack. Kind of a big snack, but I was starved – honey nut brown rice cake with Nutzo & dark chocolate almond milk. How long has it been since I had a kid straw?!
It hit the spot. Then I continued my quest for a cabbage-based healthy meal idea. I settled on an Asian-inspired menu: Cabbage/Carrot/Eggplant Stuffed Mochi, Miso-Ginger Tofu, and Seaweed Salad (thank you Fitnessista.com). Mochi is a Japanese glutinous rice cake that puffs up when baked.
Amazingly yummy —>
Miso is made from fermented soy beans; it has living enzymes which are supposed to aid with digestion. I think the white paste is the tastiest.
While the finished product wasn’t one of my favorites, parts of it worked. We had brown rice mochi, and I found it to be a bit dense and heavy. The cabbage stir-fry came out well (the secret being Mirin + Namu Shoyu), and I really liked the seaweed salad. Super easy to make and it’s so good for you!
Sea vegetables have a lot of iron, calcium, and other minerals and is good for hair & nails. One website says that some varieties of sea veggies have ten times the calcium in milk! Arame, which I used above, is also a good source of potassium and is probably the easiest to start with if you’re new to sea vegetables. You’ll probably see more from me on sea vegetables now that I know how great they are AND easy to make.