Spicy Sesame Napa Cabbage with Soft Boiled Eggs

We are in, what feels like, the wind down to summer. I know there is still a good chunk of it left, but a lot of the big things we had planned for the summer have happened. There are some sports to play and out of town visitors to host, but generally we are riding the wave of late summer that seems to coax me into seeking out the simpler, summery things in life.

This morning, I found some Napa cabbage in my fridge from my farmshare box (I get mine weekly from The Good Acre- highly recommend). Yesterday, I had soft boiled a few eggs. So I set these two humble ingredients out on my counter, stared at them just long enough to spark some inspiration, and got to work.

I sautéed the cabbage with some sesame oil, fish sauce, and coconut aminos. Searching for some color contrast, I grabbed my red pepper flakes and tossed a healthy bit of them into the pan followed by some sesame seeds. I plopped it all onto a plate and added a soft boiled egg and I’m not joking when I say it was the most satisfying, lovely breakfast I’ve made in a long while.

Sometimes the simplest things can bring the most pleasure.

Remember that as we go through the long, hot, (sadly) dry days of late summer. Things don't have to be busy or complicated to be worthwhile.

Spicy Sesame Napa Cabbage with Soft Boiled Eggs

Makes 1 serving

• 1/2 small head Napa cabbage, washed, dried, roughly chopped

• 1 teaspoon neutral cooking oil

• 1/2 teaspoon sesame oil

• 1/4 teaspoon fish sauce

• 1 teaspoon coconut aminos

• 1 tablespoon sesame seeds

• 1/2 teaspoon red pepper flakes

• soft boiled egg (directions below)

1. To make the soft boiled eggs: Fill a small saucepan about 2/3 full of water. Place over a medium high flame and bring to a strong simmer (not quite a boil). Carefully add one egg to the water. Set a timer for 6 minutes 30 seconds (less done) or 7 minutes (more done but still jammy). While the egg cooks, prepare an ice bath. When the timer goes off, carefully transfer the egg to the ice bath to cool completely before peeling.

2. Heat the neutral oil in a medium skillet of medium high heat. Add the cabbage and toss in the pan for 30 seconds to 1 minute. Add the sesame oil, fish sauce, coconut aminos, sesame seeds, and red pepper flakes to the pan. Sauté for 2-3 minutes or until the cabbage is wilted and tender.

3. Transfer the cabbage to a plate. Add the soft boiled egg, cut in half, to the plate. Enjoy!

My Favorite Breakfast Fruit Bowl

(As a heads up- this post is discusses diet culture (which I am not a fan of) and may not be for everyone. If you are not in a space where you can read this, it is ok!)

I’m not a dieter. I’ve been there, done that, and I’m still trying to mentally heal after the damage I’ve done to myself by restricting what I’m “allowed” to eat to a short list. Counting calories, working out for the sake of burning said calories, and feeling discouraged for not making any progress and, if anything, seeing the numbers go the “wrong” direction. The cycle was always the same. And it made me deeply sad and disappointed in myself. Not only that, dieting stole my joy.

About 3 1/2 years ago, I tossed out my scale, started moving my body in ways that made me feel great, and ate what made me feel great. The main goal? To be healthy and strong, mentally and physically.

Why am I writing about this almost a week after one of the worst days in American history? Why is this relevant after a group of insurrectionists…white supremicists…stormed the Capitol? Because if I’ve learned anything during these “pandemical times” (my favorite way to describe the past 10 months a la Emily P. Freeman) it is the impact our wellness has on our ability to process the constant stream of huge world and national events that seem to be coming our way. It can be tempting to numb all the emotion with food/drink/distraction, but when it comes right down to it, that doesn’t get us anywhere. Instead, we are foggy brained, tongue tied, or simply silent. None of these things are helpful, are they?

For the last week and a half, we have been eating a lot of veggies, fruit, healthy protein, and leaving out sugar, dairy, grains, legumes, and alcohol. We are truly doing this in an intuitive way, sticking to what makes us feel our best but also evaluating what we need more or less of by listening to our bodies. Eating this way has cleared up my head in a way that allows me to sit down and write my thoughts out on paper. It also helps me recognize what I need (and what I don’t need) as I move through my day. Sometimes I need a nap (that was Saturday). Other times an intense workout is in order (yesterday morning). And then there are most days when I just need to write and talk and brainstorm how to insist on justice and look ahead to eventual healing as a country. In between times, I take photos of life at home during distance learning, finish my to-do list, drink lots of water and tea, and listen to good music.

OK- now that I have all of that out of my system, here is a little bit about this Breakfast Fruit Bowl that I’ve been loving lately:

• Combination of any fruit you like. My favorite combo is banana, berries of some kind, and apples.

• Top with unsweetened almond butter, coconut flakes, and chia seeds. Cashews, walnuts, and cashews are all lovely additions to make it a little more filling if that’s what you need.

• A sprinkle of flaky sea salt doesn’t hurt.

I’m a big fan of eggs, but there are some days when I just want something a little lighter and sweeter and special. Typically, this is the only fruit I have for the entire day and it absolutely hits the spot!

Moral of this post: You can’t pour from an empty cup and that is especially true in pandemical times/political turmoil/mid-winter. We can (and should) do hard things, my dears!

Roasted Carrot & Golden Beet Soup

I’ve been searching for moments of calm and quiet.

It seems like this should be a relatively easy task these days, what with all the staying home at all. But I find more and more that calm and quiet can be just as difficult to find, if not more so, during days of distance learning/working from home. And yet there are the moments that bring me peace, no matter what is happening outside my door, like cooking soup to eat with crusty bread on a cold day.

This soup is beautifully silky, flavorful, easy to make and even something non-beet lovers enjoy. I had several recipe testers who were kind enough to try the recipe out before I posted it (y’all are the BEST) and they had some things to say:

““It’s super yummy!!! I’m not a big beet or carrot fan but this is surprisingly good. Also, I almost didn’t add the garnishes but they really *make it*.” ”

— Rebecca

““The flavors are so good. And it was so easy!” ”

— Megan

“Tester Laura made the soup for her family and used some of the veggies for her baby! He loved the beets. ”

Roasted Carrot & Golden Beet Soup

• 6 large carrots, washed a peeled

• 3 medium golden beets, washed and peeled

• Olive oil

• Salt

• 1 yellow onion, diced

• 5 cloves garlic

• 2 teaspoons red curry paste

• 4 cups vegetable stock or water

• 1 can coconut milk, full fat or light

• 2 tablespoons unsweetened almond butter 

• Salt and pepper to taste

• Fresh cilantro, lime wedges, and chopped cashews or peanuts for topping

1. Preheat the oven to 400°F. 

2. Line a rimmed baking sheet with parchment paper. 

3. Trim the ends off the carrots and beets, peel them, and cut them into 1 inch pieces. Be sure the veggies are all close to the same size so they cook at the same pace. Scatter the carrots and beets on your prepared baking sheet, drizzle with olive oil and season with salt. Roast for 45 minutes or until the veggies are fork tender. 

4. Meanwhile, add about 1 tablespoon of oil to a pot or dutch oven. Heat over a medium flame and, when the oil is heated, add the diced onion and the crushed garlic cloves. Cook, stirring frequently, until soft and translucent. Stir the curry paste into the pot and cook until fragrant, about 30 seconds. Add the stock or water, scraping up any bits that are on the bottom of the pot, followed by the roasted carrots and beets. Bring to a low boil, then add the coconut milk. Simmer for about 10-15 minutes or until the carrots and beets are completely fork tender.

5. Transfer the soup to a high powered blender along with the almond butter (if it won’t all fit at once, you can do this part in batches- whatever way you choose, please do not overfill the blender and take extra care not to burn yourself as hot liquids expand quickly when blended). You can also use an immersion blender if you have one on hand. Either way, blend the soup until smooth and return to the pot. Season to taste with salt and pepper. Top with the cilantro, a squeeze of lime, and chopped cashews. 

*notes: For more heat, you can add a touch of cayenne or a drizzle of sriracha. For more sweetness, a bit of maple syrup is very nice. You can sub the vegetable stock with chicken stock or water. The almond butter can be replaced with peanut butter or cashew butter.