AJ's lunch: rice triangle w/goma shio; Tofurky slice; honeydew melon; a pickle; blanched spinach w/toasted sesame seeds.When the cool fall mornings arrive, I really shy away from the typical american breakfasts.
My breakfast of ramen noodles with miso shoyu sauce, shaved salad turnips, turnip greens, kombu & scallion. Total yumminess! I don't always use the same greens of course. Whatever is available from the farm or the yard or nearby trails will suffice: dandelion greens, radish tops, spinach, tat soi, mizuna, mustard greens, carrot tops, beet greens, etc. A variety of seaweed options round out the meal, usually about one tablespoon dried seaweed crushed, ripped or chopped goes in with the noodles. In place of the salad turnips I have substituted radishes, bok choy, leeks & mushrooms. This is an easy way to make a quick, cheap, hearty breakfast.Apparently I'm not the only person who feels noodle soups make an excellent breakfast (well, besides the country of Japan!). Check out Chez Cayenne's thai tofu noodle soup! Looks delish.
