quick sauté a rainbow

October 18, 2013 • Nancy Wolfson-Moche

This balanced dish supports and benefits the blood, digestive organs and immune system. These different colored veggies grow in four different ways and have four varied textures and four distinct tastes. Balance: it points toward a good life.


serves 2


1-2 scallions

½ bunch watercress

¼ head red cabbage

¼ large head cauliflower

1 Tablespoon sesame oil

Process Wash all of the vegetables well, by immersing them in water, separately.


Cut the scallion(s), on a diagonal, into fine slices.


Set aside. Slice the cabbage in half, revealing its intricate inner layers.


From one of the halves, shave thin slices of curly cabbage.


Set aside. Cut small florets from the head of cauliflower. Heat a skillet for a few minutes on a medium flame. Add the sesame oil; add the sliced scallions. Let them brown for about 40 seconds,


then add the cabbage.


Use cooking chopsticks to mix them; add the cauliflower;


add the watercress last,and as it begins to wilt,


remove from pan and put into small bowls or onto small plates. Total cooking time: 3-4 minutes. Garnish with dry-roasted sesame seeds as a calcium-rich option.


©Nancy Wolfson-Moche 2013

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