South Indian Breakfast Curry

When I woke up this morning I was so sick, I knew I needed soup for breakfast. So I went into Pinterest and found this recipe I had saved but hadn’t tried yet. 

https://myfoodstory.com/south-indian-style-egg-curry-recipe/

It’s hard to see in my photo but that is half a hard boiled egg in the middle of the curry. The recipe calls for 5 eggs but I only did one and had a half in each bowl. That way

I can have it for lunch or for breakfast. In any case it’s delicious and just what I needed.

Umenoshi Plums

Well I tried the Asian meal again tonight but with a few changes. I knew I needed color so I sliced the tuna so I’d see red instead of grey. I added edamame for a splash of greens and I finally found affordable umeboshi plums at my local Asian market. I wasn’t sure I’d like them but they are salty and make my lips pucker and have a taste of sweetness...an interesting addition to the meal.

Carrot Taco Shells

These are simple and unbelievably delicious! I like to juice and don’t always have a use for the carrot pulp (mixed with a little apple and ginger). I used my carrot pulp in this recipe so it was already a little dry. Then I put it in the microwave for 2 minutes and then used it in the recipe, adding a half cup more of grated cheese.  I feel good not having to waste the carrot pulp. Once cooked, I put the taco in the microwave for 30 seconds with a slice of cheese on top hoping I wouldn’t ruin it. Luckily, it didn’t affect it and the taco was delicious!

https://www.sweetashoney.co/healthy-taco-shells-recipe-baked/

Asian Extravaganza!

Today, for a change, I ate with an Asian flair. The truth is I went out looking for umeboshi plums to go with an Asian breakfast. When I found out they were $18.95, I was shocked, and decided not to buy them. However, I looked for substitutes. The umeboshi plums are described as tart, salty and sweet so I was going to marinate some prunes. However, before I figured out how I was going to do that, I was hungry and decided to make a meal out of it.

I defrosted some tuna and patted some salt and pepper on it and sprayed some Braggs liquid aminos on it (instead of soy sauce). I also marinated a hard boiled egg in apple cider vinegar for about 40 minutes and it gave it the appropriate tang. Since apple cider vinegar is one of my staples, I wanted to see how the egg came out. In Asian cooking, there are always interesting ways they mix sweet and sour and salty. I'm not an expert. I'm simply experimenting. These flavors are often alkaline and I have trouble with acid reflux so I may experiment more.

That black rice is called "Forbidden Rice" and it has a wonderful, nutty flavor. All you need is a little salt and pepper and it's a wonderful addition to any meal. The only downside is that it darkens the plate and food is supposed to look appetizing. The rest is tuna with horseradish sauce (since I didn't have wasabi), nori, and avocado. The tuna would be better a bright red!

It was a great meal and easy to digest. I am going to try to make something similar for breakfast, but with smoked salmon which will give it a real pop of color!