Monday, August 08, 2011

Fasting Day Thirty-Five: Taking Stock

Gah! I couldn't take it anymore. I feel so weak and tired and out of it, and I am SO SICK of juice. It's amazing that I can be this far along in depriving my body of meaningful sustenance and simultaneously wanting to never, never drink juice again.

Williams Sonoma Savoring China: Recipes and Reflections on Chinese Cooking (Savoring Series)I decided that I would make myself some vegetable stock today (which I should have been doing all along, I guess... no doubt Nurse Shasta would say so), and because I've been craving Chinese food, I made a Chinese vegetable stock from this book.

And it was amazing. Mmm. I feel warm and happy.

I couldn't figure out what "daikon" was, though, so I didn't use any of that.

Here's the recipe:
2 Tb vegetable oil
1 yellow onion (quartered and peeled)
1 Daikon (it's a vegetable, I know that much)
2 cups sliced cabbage or bok choy (I used white cabbage)
6 cups water
1/2 teaspoon salt
6 white peppercorns

* in a large saucepan over medium high heat, warm the oil and stir fry the onion and cabbage (and daikon... whatever) for about 6 minutes
* add the water and pepper and salt (pepper and salt's optional) and bring to a boil over high heat. reduce to medium low and simmer uncovered for 30 minutes
* remove from heat and strain through a sieve.
*drink it! It's good!


  1. Daikon is a kind of radish..white and looks like a very large carrot, but with no tapering at the end

  2. I'm finding it difficult to take a recipe recommendation from someone who is fasting. :)