|Photo by Amy Silverman|
Are you like me on Saturday's and Sunday's and eat more of a brunch than a breakfast or a lunch? I use my Saturday mornings to meditate and stretch while focusing on my personal dharma and the dharma for my business while the twins watch cartoons.
Here's an idea if you're looking for one.
We have some scrambled organic eggs, plantains, and a Romain salad. Let's talk about that salad:
What you'll need:
- 2 Heads of Romain Lettuce
- 2 Pieces of thick cut bacon
- 3 green onions
- 2 cloves of garlic
- 2 tbsps coconut fat (the stuff that comes to the top on a can of full fat coconut milk) 2 tbsps of the coconut water from the can.
- 1/2 tbsp panang curry paste from a jar (we have an amazing brand that is made in Oregon. You can find organic options in the ethnic foods section of the grocery store. You can use other kinds of curry if you prefer, I just prefer panang.)
- Cut the bacon into small strips and cook until crispy, set aside.
- Mix the coconut fat and water in a bowl until mixed together and creamy, you may have to heat the fat a little to make it creamy. If you do, set aside and let it get back to room temp.
- Mix the curry into the coconut milk until blended. Taste it, if you like it a little ore spicy and flavorful, then add more curry paste.
- chop the garlic and green onions and sweat them in a pan until a little brown but not burnt. If you burn them they will be bitter and you do not want this!
- Rinse the Romain
- Cut the Romain into small strips, cutting perpendicular to the heart.
- Put the romain in a large bowl and add the dressing (the curry coconut milk mixture) until coated how you like it, you do not have to use all of the dressing if you do not need to but feel free to :)
- Dish the lettuce out onto plates and top with bacon, green onions and garlic.