same dish, new toppings

December 18, 2013 • Nancy Wolfson-Moche

It was a busy morning. I ate leftovers, reheating yesterday’s cauliflower millet mash, adding nori and pea shoots. When eating the same dish two days in a row (which, by the way, I often do) it’s best to serve it in a different way: change the presentation, the garnish, the seasonings, the accompaniments – everything you can think of. This will inject new life into the dish, giving it a new energy, so your body can benefit from it in a different way each day. Millet strengthens the pancreas and reduces cravings for sweets.  It is a good grain to eat at this time of year, when  sweet temptations are everywhere.  

IMG_9831 

serves 1

INgredients

1 ½ cups cauliflower millet mash

2-3 small nori strips

4-5 pea shoots

Process  Place the millet mash in a small pot. Add about ¼ cup water; cover and reheat gently on a very low flame.  This should take about three minutes. While the millet mash is on the stove, wash the pea shoots. Cut the nori into tiny triangles, rectangles and strips.  It’s best to have a scissor in your kitchen that is dedicated for working with food; use another one for opening packages. Any scissor will do – just be sure everyone who uses your kitchen knows its singular purpose.

IMG_9799

When the millet is heated, place it in a bowl.

IMG_9804

Scatter the nori pieces

IMG_9805

and pea shoots on top.

©Nancy Wolfson-Moche 2013

Previous Post:
«

Icing on the Cake: Testimonials

S has ****LOVED*** this class!
Thank you so much for all you have taught her and all the ways you've helped her develop even more of a passion for food, eating and Jewish culture.

- B.