Morning is an important time of day, because how you spend your morning can often tell you what kind of day you are going to have. (Lemony Snicket)
Turns out waking up early is even better for me than I originally thought. This morning was an adventure I’ll never forget. So I embarked for my usual 5.30am walk only to be stopped halfway by an ojichan (old citizen). He asked where I was from, what I was doing here etc and long story short, he took me to his garden where he showed me his eggplants, watermelons, broccoli, figs, persimmons and other fruits and vegetables before ripping out a big cabbage head for me to take home. Next, he introduced me to his wife who also gifted me fresh produce: capsicum, parsley and cucumber. Since it was still early by the time I got home, I whipped up a quick batch of blueberry muffins to return to the old couple as a thank you before heading to work. When I got there…well, I’m sure you can imagine their smiles and feel their warmth.
A year or so ago, I was in the best shape of my life. I started boxing with my good friend Wally and eating really well. Around that time, my father also happened to be on a diet though his “life-style change” was entirely forced by my mother. So, every morning when I made my “clean” lunch to take with me to college, I prepared dad’s as well. This slaw which I’ve named “Skinny Slaw” merely to grab your attention so you click the link but also because I actually believe in its powers, is what my father and I ate for 2 months straight and it worked, we lost weight. Which is why you should totally try it. But for the record, your ass looks great in those jeans anyway xx
1 packet of chopped cabbage or one cabbage, chopped.
1 large carrot, grated.
1 apple, diced
1/2 cup raw walnut pieces
1/3 cup pumpkin seeds
juice of one lemon
zest of one lemon
1 tsp seeded mustard
1 tbsp olive oil
Place all salad ingredients in a large bowl.
Combine dressing ingredients in a small jar and shake like a Polaroid picture.
Cabbage is like tahini, once you’ve used it for hummus, it sits in your fridge forever. Seriously though, how many of you have had to let a half, or a quarter head of cabbage rot after you’ve made your coleslaw or whatever? Living in the countryside has been difficult but it’s also had its perks. For one, I am constantly gifted vegetables. And not just any vegetables but ones grown with much love and care. Any-who, what to do with all these cabbage heads? Pinterest! Where I got the idea for this simple curry cashew cabbage thingamajig that I slightly adapted (since that one used butter and much ginger). Enjoy!
STEP ONE: gather your ingredients
1 tbsp coconut oil
1 tbsp cumin seeds
1/2 cup raw unsalted cashews
1/2 smallish cabbage head
1 tsp turmeric
salt and pepper to taste STEP TWO: melt coconut oil in a pan (med heat), add cashews and cumin and stir until both are fragrant and golden.
STEP THREE: add cabbage, add turmeric, stir.
STEP FOUR: tis not really a step but just keep stirring for a further 5 or so minutes then nomnomnom away!
I don’t know how to make them. I just know how to eat them. Yuko knows though but of course she does because she knows all Japanese food and she cooks them all SO well. Stuffed cabbage rolls or “roll cabbage” as Japanese call them are hearty and low in calories. Didn’t think such a thing exists? Well, me neither, until I tried them and felt light and full and all of the good things.
After a quick Google search, I found this very detailed recipe (video included) to get y’all started. Making roll cabbage seems a tad complicated and time-consuming to me but that’s probably cos I’ve become too used to only making muffins and smthisoothies. But, here’s hoping, you’re not as lazy.