Читать книгу Enjoy: New veg with dash - Nadine Abensur - Страница 19

As someone who finds breakfast the hardest meal of the day – I never know whether to go for savoury or sweet, and carbohydrate in the morning seems to disagree – I consider this a marvellous way to start the day and I’m sure that any dietician would approve.

In my teens I spent several weeks on a kibbutz. My job was picking pears and sorting them according to size, from the crack of dawn until lunchtime, with a break at 9 o’clock for a breakfast of the fruit and vegetables we had picked. I’d never seen anything like it. Piles of tomatoes, red peppers (capsicums), cucumbers, spring onions (shallots), olives, the best cottage cheese I have ever tasted, soft and sweet with huge curds, simple cheeses, hard-boiled eggs, houmous, nuts in their shells, fresh fruit, including dates and watermelon, and fresh juices. Home-made bread and fruit compotes. You should read Claudia Roden’s account of kibbutz food in The Book of Jewish Food (Viking, 1997).

And another idea with an aesthetic equally different from the Western norm is the Japanese breakfast of miso and vegetable broth, silken tofu, softened arame seaweed, pickled vegetables and steamed rice. Again, it’s easy to stomach first thing in the morning. Because there are so many visitors from Japan to the Gold Coast, many of the hotels serve this for breakfast as a matter of course. These are all habits I have introduced into my kitchen and slowly, slowly to the people around me.