After five days of egg and chorizo or brisket breakfast tacos, miscellaneous BBQ and a steady supply of cocktails, it is so very good to get back to fresher, lighter food. And vegetables. Lots and lots of vegetables. And so goes the annual SXSW detox. Fortunately for me, the fiance is trying out a new diet of eating healthier in general, including mainly plant-based and whole foods. Don’t get me wrong, I seriously doubt my resolve in avoiding juicy steaks from time to time, and fish has to stay. However, I do think that eating more fresh fruits and vegetables is always wise.
Walking into FreshWorld was a breath of vibrant, healthy, fresh air. We picked up assorted fruits and herbs to get us through the rest of the week. Here they are, washed in diluted vinegar water and hanging out to dry.
Fresh cilantro, basil and green onions go with everything. Nectarines, clementines, kiwi, pears and pomolo’s (not pictured) for sweeter snacks.
I’ve been eager to try new recipes from Andrea Nguyen’s Into the Vietnamese Kitchen, and settled on Canh cải cá rô (Gingery Mustard Greens and Tilapia Soup) to go with Sweet Chili Lime Tofu and Rice. The peppery bite of fresh Mustard Greens balanced with ginger and fish sauce sounded perfect for a light yet filling meal.
Canh cải cá rô and Sweet Chili Lime Tofu
