However, I am heading home to Melbourne for a holiday in August and expect to be eating up a storm then! Plus, I’m not willing to incur any of the “oh you look so….healthy” type remarks from my relatives when they see that I have been enjoying all those German beers! (Ok, my relatives are not that tactful. They usually just get right to the point and say “oh, you’ve put on weight”!)
Anyway, it’s definitely been a
On top of that, I already lacked creativity in the kitchen before the healthy eating thing! Take away the rice, noodles, oil, fat and sugar….it doesn’t leave much for me to play with!
Anyway, luckily, I found a lifesaver: wakame. Wakame is basically a type of edible seaweed. It’s usually the green stuff that’s floating around in your miso soup at Japanese restaurants (well, in Parisian“Japanese” restaurants anyway).
According to Wikipedia, wakame is supposed to be pretty good for you but I just like it for its semi-crunchy consistency, which gives a little texture to boring ol’ salads. Plus, it’s also pretty easy to prepare (extra points there!).
I buy dried unsalted wakame in packets and all I need to do is soak a handful in water for about 3 minutes then drain. My Japanese friends tell me that in Japan, wakame is also sold fresh.
Anyway, here’s what Hubs and I have been eating for 2 days in a row: Wakame salad topped with smoked salmon. Yum.
To prepare the dried wakame, I soaked it in a bowl of water for 3-5 minutes then drained. I then lightly squeezed the wakame with my hands to remove the water. Be careful not to over soak the wakame otherwise it becomes too soft and loses its crunch.
The time that the wakame needs to soak in water tends to depend on the brand. I’ve found that while one brand only took about 1-2 minutes, another brand took 5 minutes.
This is what I used for the salad:
Wakame (I used roughly 1/3 a cup of dried unsalted wakame for 2 people)
Dried cranberries (left over from those cookies!)
Smoked salmon (store bought)
For the salad dressing, I just made a simple and commonly used Asian-type dressing:
1 tbs soy sauce
1 tbs rice vinegar
1 tsp brown sugar
a splash of sesame oil
½ tsp ginger
½ tsp chilli flakes (I love my chilli)
And ta-da – dinner for 2! I found that the sweetness of the dried cranberries went really well with the salty smoked salmon.
Now all I have to do is find something interesting and low-fat to make for the next 4 weeks!