December 1, 2019 • Nancy Wolfson-Moche
This is my go-to breakfast for all seasons. It takes five minutes to make, and two of the ingredients are pantry staples, so as long as I have some bread, it’s a no brainer. A whole grain (bread) + a plant protein (tahini) + a fermented vegetable (sauerkraut) = a whole handheld meal that will take me to lunch and beyond.
INgredients to serve one
One slice of sourdough or other unyeasted bread
2-3 tablespoons organic tahini
1-2 tablespoons raw (unpasteurized), organic sauerkraut, locally made if possible
A few sprigs frisée or other leafy green for garnish
Process
Slice the bread. If it is a few days old, steam it in a steamer basket in a pot with two inches of boiling water for about one minute, until it is soft and smells fresh.
Spread the tahini on the bread.
Cover with sauerkraut and a few sprigs of frisée or any other leafy green.
Vegetables for Breakfast is a blog, a book and a way of transforming the way you eat. Eating veggies for breakfast can change your relationship with food by changing the way you absorb, digest and metabolize food. For one year, from June 19, 2013 until June 19, 2014, I posted the vegetable dish I served for breakfast, almost daily. Since June 19, 2014, I have been posting monthly and sometimes post the whole breakfast: the vegetable dish accompanied by a grain and (often) a plant protein.
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.
