Happy New Year everyone! Hope you are well and excited about tackling another year on this Earth – let’s make the most of it while it lasts, shall we? 😉 In all seriousness, the current affairs are so so bleak that I am trying to make a real effort this year not to get too sucked into a news vortex as it always leaves me feeling angry and helpless and it’s not doing my mental health any good.
That’s my New Year’s resolution this year. And sugar…Both Duncan and myself are cutting down this month as we overindulged over Xmas and found ourselves addicted to sweet stuff. It’s been 2 days so far and I have surprisingly had minimal cravings, which is just a miracle. I’m focusing on making it stick, one day at a time… I’m on also having braces put on in two weeks time, ouch – I apologise in advance if the blog sees a sudden surge of soups and baby food – so eating less sweet stuff is probably what I will be inclined to do anyway once cleaning my teeth starts taking half an hour each time. Instead of focusing on pain, a great deal of which is involved I know, I am trying to think of this a a way to foster better eating habits. I shall report back. So while I can still have real food, here is a satisfying dinner recipe inspired by Korean flavours. It’s chunks of tempeh, which is a healthy soy product made of fermented soybeans for those of you who are new to this, either baked (healthy but still nice) or fried (not as healthy but twice as nice 🙂 ) and then coated in a spicy sweet Gojuchang marinade. I paired them with rice and a sour winter slaw, but stir-fried greens will work just as well if thinly cut veggies feels like too much work on a weekday. Enjoy and have a lovely weekend, while I will relax painting my living room ceiling, at last 🙂 .
2 small carrots, julienned 15 cm / 6″ daikon / mooli, julienned 10 radishes, cut into matchsticks 10 sugar snaps, cut very finely small wedge of red cabbage, shredded very finely small bunch coriander, chopped finely 1 spring onion / scallion, chopped very finely (green part saved for garnish) 2 tbsp seasoned rice wine vinegar 2 tsp toasted sesame oil salt, adjust to taste
