Alice Sun (@alicecsun) shares a unique view into her life through the ways she uses food to nurture wellness, cross cultural divides, and bring people together, all through the medium of storytelling.
Alice Sun•
January 8, 2024
We’re back with another skincare breakfast because we all can’t get enough of them. They’re so versatile and can come in so many variations but the key is understanding the selection of ingredients that work for your body type!
In Chinese medicine, body types are usually the foundation of understanding what our bodies need to regain balance in our skin, gut, etc. If you’re curious about your own, search up body type in Google and you should see the symptoms that are typically associated with each. That can be a great first step to understanding what ingredients to use to rebalance the body.
Since I have more of a Qi deficient body type, my skincare breakfasts will typically feature fish, one of the more hydrating proteins. I recently found these salmon collars at the farmer’s market and fell in love — they go for a FRACTION of the price of filets AND they have the perfect texture.
They have a combination of fatty and lean pieces, resulting in, what I think, is the best part of the fish. To make this breakfast set, here’s what you need:
Marinate the salmon collar (2 pieces) in mirin (or rice wine) (1 Tbsp) for 10 mins
Once done, pat dry, top with a sprinkle of salt, then set on a crinkled up aluminum foil in a broiler on high for 10 mins
Serve with a ponzu sauce of soy sauce (1 Tbsp) mixed with yuzu juice (1 tsp)
Garnish with a few slices of lemon (½)
In a blender toss in the carrot (1), ginger (1 inch piece), soy sauce (1 Tbsp), honey (1 Tbsp), Mighty Sesame tahini (2 Tbsp), rice wine vinegar (¼ cup), olive oil (½ cup), and water (¼ cup)
Blend on high, adding a few Tbsps of water at a time until it reaches your preferred consistency
Cut up the kale (½ cup), massage well, then combine in a bowl with the shredded red cabbage (½ cup) and dressing
Heat up the dashi (½ cup) first until boiling, then add in the seaweed (4–5 pieces)
Let it cook until fully rehydrated, which should take about 1-2 mins
Take off the heat, then stir in the miso paste (1 Tbsp)
Serve everything with rice (1 cup) topped with tobiko (1 Tbsp) and a side of kimchi (¼ cup)
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