Let’s Be Warriors

11 . 19 . 12

“What are you doing here?” He asked.

“I was waiting for you,” she replied.

He noticed that despite the passing years the woman looked the same; the veil hiding her hair had not faded with time.

She handed him a blue notebook full of blank pages.

“Write: A Warrior of the Light values a child’s eyes because they are able to look at the world without bitterness. When he wants to find out if the person beside him is worthy of his trust, he tries to see him as a child would.”

“What is a Warrior of the Light?”

“You already know that,” she replied with a smile. “He is someone capable of understanding the miracle of life, of fighting to the last for something he believes in – and of hearing the bells that the waves set ringing on the seabed.”

He had never thought of himself as a Warrior of the Light.

The woman seemed to read his thoughts. “Everyone is capable of these things. And, though no one thinks himself as a Warrior of the Light, we all are.”

He looked at the blank pages in the notebook. The woman smiled again.

“Write about the Warrior,” she said.

Paulo Coelho Warrior of the Light, A Manual

Shaved Brussels Sprouts, Lentils, Bacon, and Pear Salad 

Inspired by the Brussels Sprouts Chapter in Nigel Slater’s Tender

  • 2 lbs. brussels sprouts
  • 2 Comice Pears
  • 1/2 cup hazelnuts
  • 1/2 cup cooked bacon
  • 1 cup De Puy Lentils
  • 1/2 cup olive oil
  • 2 heaping tbsp  dijon mustard
  • 1 tbsp honey
  • 2 tbsp of red wine vinegar
  • salt/pepper to taste

 

Bring two pots of water to a boil. One for the lentils, one for blanching the brussel sprouts. Cook lentils for 20-30 minutes or until tender. Meanwhile, shred brussel sprouts by hand or in a food processer. Set aside. Cook bacon to a crisp and lay to rest on a paper towel until cooled. Chop and set aside.

Roughly chop hazelnuts and toast in a dry pan for 5 minutes until browned but not burned. Set aside. In a small bowl, combine olive oil, dijon, honey, red wine vinegar, and salt/pepper. Set aside. When all accessory ingredients have been prepped, toss shaved brussels sprouts into the boiling water and blanch for no more than 1 minute. Pour into a colander and rinse with cold water immediately. Dry with a salad spinner-dude or with towels. In a large bowl combine sprouts, cooked lentils, chopped bacon, and toasted hazelnuts. Cut in the slightest slivers of pear over the salad. Toss lightly with your hands before mixing in the dressing. Taste test for extra salt or dijon.

Hey, did you notice we got a facelift!? Thanks to the wonderful Megan Gilger and Aaron Wade for their savvy, kindness, and patience. Pardon the dust as I tidy up new bits and pieces of the site. Happy Thanksgiving to you and yours.

  • Happy Thanksgiving to both of you. Thank you for all the inspiration you provide.

  • these shots…so messy, so beautiful! just the way i like it!

  • Loved waking up to this – gorgeous and delicious.

  • Happy Thanksgiving, Kelsey and Shaun. Your redesigned site is stunning.

  • The new digs are perfect. The light! And the clarity of the light! Immersive and understated. Bright but you can see. So great, amen, props, woohoo + hot damn.

    Also, brussels and bacon are proof that dreams come true.

    Happy Thanksgiving to yous :)

  • Oh that salad looks delish. I have all of these ingredients on hand. This could be dinner tonight. Love the look of the new site. Beautiful. I’ve been meaning to comment on your kale (?) pesto post with pasta — I’ve been making it with mustard greens. Love it. It’s got some punch.

  • The new place looks fantastic. Congrats and Happy Turkey Day.

  • This is just what I love for lunches—fresh and seasonal. Congrats on the facelift too. It’s light and lovely.

  • Sara

    This looks delicious! I can’t wait to try it out…Happy Thanksgiving to you!

  • Kelsey! It’s so beautiful, I love the new look so much! Well done Hitch Design :) And that salad, hold the bacon and I may just end up eating the entire bowl to myself!

  • oh i just LOVE it! It’s perfect and gentle and strong and nice to be around (your site…which is what I would say about you as well so that means you’ve done well). I am bringing a brussels salad to Thanksgiving too. Hugh’s family is all more of a white potatoes and rolls kind of people, but at least I’ll have a big bowl all to myself. Seriously, gorgeous photos and design. Happy holiday, you two.

  • Lovely. All of it. The site, Coelho’s always perfect words, and the recipe, because Brussels sprouts are always tasty any which way. Have a wonderful holiday.

  • Love your new space so much!

  • The new layout is GORGEOUS! I am a fan.

  • Beautiful new home! Happy Thanksgiving, Kelsey and Shaun!

  • Beautiful. All of it.

  • So gorgeous. Happy Thanksgiving to you!

  • Ashlae

    I know this is the third time.. but I just love the redesign. So much. Also, makin’ this salad for orphan Thanksgiving. Yup.

  • Happy Thanksgiving! The new site looks beautiful!!!

  • This salad looks incredible, beautiful cooking here. We’re huge fans of brussels sprouts. So happy someone shared this blog with us. Have a wonderful Holiday.

  • we’re on the same wavelength! I’m about to post a shaved Brussels sprouts salad. SO good! I didn’t blanch the sprouts, so they are super crunchy. I love the idea of adding lentils! genius. Bacon is the best though huh? So crispy and salty. I also used hazelnuts and then added some pomegranate and parmesan. – delish! definitely going on our Turkey day table. Excited to try your version!

  • ah, it’s been too long since I’ve stopped by your lovely blog. As always, your words & photos are inspiring and wonderful. I love this post. The simplicity (and power) of the words are just what I needed. And, the recipe is pretty fabulous as well. I hope you’re well, Kelsey.

  • i love the feel of the photos… and i love even more how brussel sprouts seems so yummy and delicious. great great job!

  • Ok wow, just stunning. The website is so nice and simple and brings out the beauty of each photograph. Well done! I once read that a good food photo should make you hungry so these must be excellent because brussel sprouts are already on my shopping list for the markets this weekend! Well done, I will be following with eagerness.

  • KimS

    I HAD to make this-it was so beautiful. As it turns out it was delicious, too. My husband, daughter and I all really loved it. I had to use turkey bacon (daughter doesn’t eat pork)…which looks gross in the package, but actually cooked up fine-I cut it into small slices with my kitchen shears (mine didn’t seem to want to “crumble”). Thank you so much for this recipe.

  • Are brussel sprouts making a come back?

  • Lovely!

  • Love these photographs! Must try this recipe post haste!

  • Brilliant! I just wanna hug you!

    I started reading Coelho when I was around 13 and those books have been with me ever since..

    Thank you, gorgeous!

  • Oups.. little misspelling there but you get the point..

    Also, I LOVE the new design! SO well done you two <3

  • These photos are so beautiful. I can’t stop looking at that first one. I just love this post.
    And the new design is lovely! It feels very peaceful and calm here, which I always appreciate. Love.

  • This is beautiful, and I love the Coelho quote. Thank you so much for sharing, your site is just lovely!

  • Love the combination of brussel sprouts and pears for a salad. Can’t wait to try it.

  • Ryan

    Obsessed with this gem, et al… Thank you for sharing & spreading your sunshine even on the coldest days.

  • I just discovered this website, i must say that i love every single bit of it.
    Really it has everything that i enjoy and appreciate, fantastic recipes, great writing, amazing photographs. I really really love it!

  • This recipe looks spectacular. I love your website and photography style. Just gorgeous.

  • bailey

    I LOVE that you added lentils! I’ve been obsessed with brussel sprouts mixed with beacon, shallots, almonds and dried cranberries served with pureed cauliflower. Lentils would be a perfect addition!!!

Trackbacks

  1. Cook Republic Files – Favourites List November 2012 | Cook Republic
  2. love. life. eat. of the week « love.life.eat
  3. Thanksgiving success {+ recipes} | After Hours
  4. 4 Questions with Kelsey Brown of Happyolks | Front & Main
  5. first thoughts and lentil salad with brussel sprouts | mariet
  6. Valentine’s Day Menu Ideas | tiffanylanehandmade
  7. Pear, Lentil, and Brussels Sprouts Salad | The Story of Us
  8. Sprouts to Savor | Savor Spa
  9. Fresh Picked Friday [11/22/13] | Picklee
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  11. {Resource} Mulled Wine + Cheese Party | Kitchen Pots & Tabletops
  12. 25+ Delicious Dijon Recipes - A Family Feast
  13. iPhone Diaries

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