{"id":504,"date":"2015-02-05T10:09:38","date_gmt":"2015-02-05T16:09:38","guid":{"rendered":"http:\/\/vegetatingwithleslie.org\/?p=504"},"modified":"2022-12-05T14:08:39","modified_gmt":"2022-12-05T20:08:39","slug":"salad-for-breakfast","status":"publish","type":"post","link":"https:\/\/vegetatingwithleslie.org\/?p=504","title":{"rendered":"Salad for breakfast"},"content":{"rendered":"\n

“The breakfast of champions is not cereal, it’s the opposition” …Nick Seitz<\/em><\/p>\n\n\n\n

Finding a breakfast cereal without sugar can be challenging. Finding one that doesn’t taste like sawdust even more so. I propose a solution to this problem: an Israeli-style breakfast.<\/p>\n\n\n\n

I visited Israel for the first time almost 40 years ago. Israel is one of those places that floods one’s mind and senses with thoughts and images. It resonates with the voices of its history and culture, voices which have become part of so many of us through biblical literature although we may have never been to Israel.<\/p>\n\n\n\n

Salad For Breakfast … A Delicious Alternative<\/h2>\n\n\n\n

One of the most memorable experiences I had on that first visit was totally unanticipated: an Israeli breakfast. Originally a very simple meal, Israeli breakfasts have become famous. Many contemporary restaurants specialize in elaborate versions of it.<\/p>\n\n\n

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Israeli breakfasts originated with the halutzim<\/em> (early pioneers). Quickly prepared from local ingredients, the meal featured a salad of cucumbers, tomatoes, peppers, onion, and perhaps avocado, dressed with olive oil and freshly squeezed lemon juice. Other typical components of the meal were soft cheeses, hard-boiled eggs, pickles, olives, and bread. Beans in the form of hummus <\/em>(a chickpea “dip”) or ful<\/em> (fava beans) might also be part of the meal. Ful is the breakfast food of choice in Egypt and is served up with lemon, chopped garlic, onions and olive oil.<\/p>\n\n\n\n

When I returned home from that first trip, I began to make a simple version of the Israeli breakfast every morning. Although my knife skills are unfortunate, I became proficient in the small dice typical of an Israeli or Jerusalem salad. We sometimes enjoyed dicing contests to see who could make the salad most quickly and with the most precision.<\/p>\n\n\n\n

I love to make Israeli Salad. Because of its precision (some would call it tedious), it requires focus, especially if you don’t have great knife skills. For me, it’s “vegetative,” that is, a meditative exercise involving beautiful vegetables:<\/p>\n\n\n\n

ISRAELI SALAD<\/h2>\n\n\n\n

Ingredients<\/b> <\/h3>\n\n\n\n

(Serves four along with other breakfast items)<\/i><\/h3>\n\n\n\n