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!
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