Along with my new wall planner from yesterday, the new year also ushers in a few weeks of fasting. Fasting in the sense that sugar, dairy, and wheat are off limits. Because the last
six weeks three months have been all about feasting, and because I tend to live it up every other week of the year, these weeks of doing without are everything to me, and I actually look forward to it (says the girl who’s been using duck fat to pop popcorn). I’m not going to lie, it’s fucking hard; but, for me at least, after day three it becomes sort of magical. My body never happier, my eyes never whiter, my brain function never higher, and my energy level never more balanced.
I wanted the first recipe I shared to be potent, but easy; tasty, yet satisfying. There was only one option and it’s because I’ve been addicted to it since new sis Mari made it for me a few months ago. She got the recipe from her mom Sachiko but I’ve adapted it slightly. Here it is, the perfect start: not a meal in this rendition, but a snack to help get you through the tough hours between lunch and dinner (says the girl who counts on elevenses and second lunches).
I use wild Atlantic wakame seaweed (from here) that is sustainably harvested in the spring then air dried and packaged in bulk. We get it by the pound and it comes in long strands, but it’s easily found in small packages at Asian grocery stores. Seattleites head to Uwajimaya and have your pick of dozens or do what we do and head to the bulk section at Madison Market.
Wakame is incredibly detoxifying and is also rich in nutrients and trace minerals. Start with this small snack size before you size up to more seaweed…you may feel the detox effects if you eat too much too quickly.
For the dressing
1 Tbs ponzu sauce*
2 tsp rice wine vinegar
2 tsp tamari (wheat free soy sauce)
1/4 tsp grated fresh ginger
For the salad
3 small slices organic non-GMO tofu
small handful rehydrated wakame
1/4 tsp gomasio (sesame seeds)
– Soak the wakame in filtered water overnight.
– Remove the seaweed and wring out any excess water. Cut into bite-size pieces with kitchen shears. Save the leftover water and refrigerate in an airtight container!
– In a separate bowl mix the dressing ingredients together.
– Assemble the tofu and seaweed in a bowl, add dressing to taste, garnish with gomasio.
* Ponzu is also available at Asian grocery stores. It’s a mixture of yuzu, bonito, and kombu seaweed. Be sure to read the ingredients before you buy. There should be no additives or artificial ingredients or sweeteners.
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