Chalva and Chumus

Breakfast: Ezekiel sesame toast with Organic Valley raw mild cheddar and Aunt Bertha’s ‘chalva delight;’ steamed kabocha squash; iced coffee

Yesterday’s Lunch: steamed kabocha (snatched from Jungle Jim’s market on my way back from the Cincinnati-Kentucky airport); cucumber and asparagus with honey mustard dressing for dipping; my special miso soup with spinach, peas, and egg

my special miso soup: 1 cup broth (dashi or low-salt vegetable broth), 1 very heaping tablespoon sweet white miso paste, 1 tbsp tahini, and vegetables/proteins/carbs of choosing. Cook the vegetables and/or proteins appropriately in the broth. Meanwhile, scoop the miso and tahini into your soup bowl, add a little of the steaming broth water to the two pastes and blend them into a liquid (you shouldn’t add boiling water to miso), then add the rest of the broth when the ingredients are cooked to your liking. Stir.

This entry was posted in Breakfast, cheese, jam, kabocha, toast. Bookmark the permalink.

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