Shaved Brussels Sprouts, Fennel, and Carrot Salad with GF Soy Sauce and Tahini - 29.1g Carbs, 10.7g Fiber, 5.9g Sugar
From: spicedplate.blogspot.com
There is something meditative about chopping and grating vegetables into
thin ribbons, like bits of holiday garland ready to be strewn across your
plate as edible decoration. You have to be careful and precise, fully
present there in the kitchen, one hand resting on the knife's handle, and
the other partially on the vegetable, partially on the cutting board. The
goal is to chop, nimble and quick, everything as thinly as possible. The repetition of motion paired with an external focus clears my mind.
I am fully there, I am cooking.
One of the classes that I teach to home schoolers is titled "Adventures
in Writing." Yesterday was first time we had met since Thanksgiving,
and my students were talking about the food they liked best -- cranberry
sauce, pumpkin pie, sweet potato casserole. This led into a natural
discussion about description. How would you describe these foods? At
first, they used words like "good" and "tasty" but then I had them really
get into it -- to pretend that they were describing the food to someone
who had never eaten it before. Then they started making me hungry, as
we chatted and wrote about our favorite foods. Talk of "Fluffy sweet
clouds of whipped cream" now topped the sweet potato casserole, and
"chewy flakes of oatmeal kissed with warm melting chocolate" had my
mouth watering. I told them about what I made for lunch, and then
laughed at myself -- would I ever want to eat brussels sprouts, fennel,
and carrots at this age? Maybe if it had been described to me in detail,
still slightly crunchy, and seasoned just right, I would have given it
a try.
Shaved Brussels Sprouts, Fennel, and Carrot Salad with GF Soy Sauce and Tahini
1 tsp sesame oil
12 Brussels Sprouts, bottoms removed and chopped into the finest
pieces possible (or send through your food processor)
1 bulb of fennel, bottom and top removed, chopped into to 1/2 inch pieces
(or again, you can use your food processor)
2 carrots, grated with a cheese grater
1 inch piece fresh ginger, minced
1/8 cup water
2-3 Tbsp gluten free, reduced sodium soy sauce
1 tsp rice vinegar
1 heaping Tbsp tahini
1 tsp ground ginger
1 pinch freshly ground pepper
Heat up a stir-fry pan with the sesame oil on medium heat. Add the
veggies, and stir frequently. Add in the ginger, water, soy sauce,
vinegar, and tahini, mixing well to incorporate all of the flavors.
Cover and let the heat work its magic, for five minutes or until
vegetables have just started to get tender, but still have a bit
of a crunch to them. Turn off the head, adding the ground ginger
and pepper. Stir, and the residual heat from the burner and pan
do it's thing for another 5 minutes while the food cools down to
an eatable level. Enjoy with an extra drizzle of soy sauce if you
desire.
Nutrition From: www.caloriecount.about.com
Serves: 2
Serving Size 342 g
Nutrition per Serving:
193 Calories, 64 Calories from Fat, 7.1g Total Fat, 1g Saturated Fat,
0g Trans Fat, 0mg Cholesterol, 741mg Sodium, 29.1g Total Carbs,
10.7g Dietary Fiber, 5.9g Sugars, 8.2g Protein
Vitamin A 224% - Vitamin C 191% - Calcium 16% - Iron 21%
Nutrition Grade: A
Good points:
No cholesterol
Very high in dietary fiber
High in iron
High in manganese
High in phosphorus
High in potassium
High in thiamin
Very high in vitamin A
High in vitamin B6
Very high in vitamin C
Bad points:
High in sodium
Very high in sodium
