Friday, April 22, 2005
Many years ago a group of dedicated earth-lovers came up with a strategy to encourage us to reflect on what this big blue planet is all about and how we can work to make it a better place (or at least a touch less polluted. Cough Cough). They cleverly called it Earth Day, and today is the 35th anniversary. Of course, as lovers of food, the easiest thing we can do is use organic, seasonal produce as often as feasible, buy products with minimal packaging, and recycle. Simple acts in a complex world. The Earth Day people would be proud.
I really wanted to be cheeky and post a recipe for granola today, but thinking about the ingredients, I realized its just not something I would make. I certainly cannot imagine how it became synonymous with envoirnmentalists either. It's high in fat and made from refined sugars, empty calorie rolled oats and oil. Not so crunchy after all! Instead of that, here is a recipe for Nori Salad. Nori is a sustainable sea vegetable, always in season and really tasty. Enjoy!
2 teaspoons sesame oil
1 Tablespoon honey
1 teaspoon rice wine vinegar
4 Tablespoons soy sauce
1 t fresh ginger, grated
4 cloves of garlic, minced
1 cup flaked roasted nori
4 cups cooked brown rice, cooled slightly
¼ cup sesame seeds (reserve some for garnish)
1 large red bell pepper, diced
1 large carrot, peeled and shredded
1 bunch green onion, sliced
In a small bowl whisk together the oil, honey, vinegar, soy sauce, ginger and garlic. Taste and adjust seasonings
In another large bowl, combine everything else, pour the dressing over toss and serve.
Serves four. Does not hold particularly well, so only make as much as you think you will eat.
Sea vegetables are wild ocean plants, or marine algae
Sea vegetables are rich in minerals and trace elements, including calcium, magnesium, iron, potassium, iodine, manganese, chromium and more, at levels much greater than those found in land vegetables. Sea veggies also provide vitamins, fiber, enzymes, and high quality protein. – Maine Coast Sea Vegetables
A U.S. team won top honors this week at Coupe du Monde de la Boulangerie (World Cup of Baking), outscoring the opposition in the three contest categories of bread baking, pastry baking and artistic design. This is the second time a U.S. team has won the competition, which has been held since 1992.