Tuesday, September 18, 2012

Macro Plate

Everything about this meal is nourishing, balancing and delicious. The amounts for this recipe serve one so if you're serving more than 1, obviously, kick each of the ingredients up 1 notch for each serving. I like to use grated daikon radish as a garnish for this because it's said to break up fat deposits and help flush the fat out of our bodies (cool!). This is a great use for the bean recipes I posted earlier: Pinto Beans or Black Beans.

Toasted sesame oil
3 leaves bok choi, sliced with the leaves and stems divided
1/2 a small onion, sliced thinly
1 c. cooked brown rice or brown rice cooked with other grains (buckwheat groats, hulled barley, spelt, wild rice, etc.)
2 Tbsp. Umeboshi Vinaigrette, divided
Sea salt
Cooked beans such as pinto or black (or baked tofu)
Grated daikon radish (optional)
1/8 tsp. shoyu or tamari (optional)
Black sesame seeds to garnish (optional)

1) Heat a little toasted sesame oil over medium heat in a saute pan (cast iron, if possible) and add the onion and the white bok choi stems and cook, stirring occasionally, until wilted (5-7 minutes). If it starts to dry out add a Tbsp. or two of water.

2) As the bok choi and onion cook, place 1 c. of cooked grain into a bowl and mix together with 1 Tbsp. Umeboshi Vinaigrette. Then plate the rice.

That big white thing is the daikon radish.

3) Grate the daikon radish (I like to use about 2-3 Tbsp. of radish), place it on the plate with the grains and sprinkle with 1/8 tsp. tamari or shoyu and place about 1/4 to 1/2 c. cooked tofu or beans next to the daikon radish.

4) Once the onions and bok choi stems are cooked, add the chopped green portion of the bok choi and a sprinkling of sea salt and continue to cook for a additional 1-2 minutes.

5) Add the cooked greens and onions to the plate and drizzle with the second Tbsp. of Umeboshi Vinaigrette. Garnish with black sesame seeds if desired.

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