Breakfast: Bengali Kasha with pear, apple and tahini topping
Recipe for 1 serving:
1 tsp. canola oil
1/2 cup coarse-ground kasha or buckwheat
1 tsp. fennel seeds
1 cup rice or soy milk or water
1 tsp. vanilla extract
pinch of salt
1/4 tsp. ground cardamon
1/2 each apple and pear, sliced thin
1 T. tahini
Heat oil in heavy saucepan. Add kasha and fennel seeds and toast for several minutes. Stir in milk or water, vanilla, cardamon, salt. Bring to boil. Reduce heat to lowest setting, cover and simmer until moist, about 15-20 minutes. In the meantime, cook apple and pear slices until soft. Spoon into bowl. Top with apple/pear combination and 1 T. tahini.
Lunch: Grilled halibut with warm buckwheat salad
- grilled halibut reserved from another meal
- 1/2 cup buckwheat (kasha) saved from a previous meal
- 1/2 cup each. bok choy and chard, chopped
- 1 tsp. canola oil
- 1 T. honey mustard vinaigrette
Spray a skillet. Heat canola oil. Saute veggies until tender crisp. Throw in halibut and heat. Add buckwheat. Stir and cook all ingredients until warmed. Place on a plate and top with vinaigrette.
Dinner: My family and I went out to eat.