August 22, 2017 • Nancy Wolfson-Moche

We waited. And waited.  In south Florida, the moon did not fully eclipse the sun.  Our homemade cereal box viewers revealed just a bite-sized portion of the sun in shadow. We still crave the total eclipse experience, but this pre-eclipse representational breakfast fired us up.

serves 3-4










One package of nori seaweed snacks

One cup white sushi rice, cooked and cooled

½ cup unpasteurized sauerkraut

1 avocado, pitted and sliced

¼ cup broccoli micro sprouts

8 ounces sprouted super-firm tofu

3 pink radishes

½ cup umeboshi plum vinegar

¼ cup pan-roasted carrots, julienned


First, about an hour before preparing these nori multi-decker sandwiches, pickle the tofu and radish. Slice the tofu into quarter-inch-thick rectangular slices and place in a glass bowl.








Mix ¼ cup of ume plum vinegar with ¾ cup of spring water; pour over the tofu and let sit in a cool place for an hour or two.  You can refrigerate the leftover pickled tofu and grill it the next day.

Slice the radishes into paper-thin round moon shapes. Place in a glass bowl and pour another batch of the ume plum vinegar + water mixture over it and allow to quick pickle or “quickle” for upwards of an hour.










Now build the sandwich: Place on rectangular piece of nori on a plate. Cover with a layer of cooked and cooled sushi rice.






Place two of the radish “moons” on top of the rice.








Add a handful of the micro sprouts.

Next layer the carrots, tofu, sauerkraut and avocado — in no particular order. Top with another piece of nori.  Then do it again and again.















©Nancy Wolfson-Moche 2017



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The food was creative, delicious and healthy. We learned the correct and efficient ways to cook and prepare a variety of foods. In addition, she taught us how to maximize the nutritional value of each vegetable. Another bonus to this class is how beautifully she interjected the spiritual aspects of each ingredient. She surprised us with personal touches to make my birthday more festive.

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