Tag Archive: Avocado

  1. Nori Rolls with Edamame Wasabi Spread

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    Happyolks Nori RollsHY_Hand Rolled Seaweed Sushi-6

    “Everything is so alive, that I can be alive. Without moving I can see it all. In your life I see everything that lives.”

    ― Pablo Neruda 

    HY_Hand Rolled Seaweed Sushi-19 HY_Hand Rolled Seaweed Sushi-26 HY_Hand Rolled Seaweed Sushi-27 HY_Hand Rolled Seaweed Sushi-44 HY_Hand Rolled Seaweed Sushi-45 HY_Hand Rolled Seaweed Sushi-47

    These puppies are adapted slightly from The Longevity Kitchen, the latest release from Rebecca Katz — one of the kindest, most authoritative voices in health and wellness I know. You’ve seen me cook from The Cancer Fighting Kitchen and One Bite at a Time over the years, and I’m just thrilled to share her third nourishing gift to the world. The Longevity Kitchen is packed with healthful, accesible recipes to help readers combat chronic disease and lead healthier, happier lives. It may not get the blogger pony-show like Vegetable Literacy (which is amazing, too), but it is of equal importance and measure in our conversations on cherishing the good things growing and how they heal us inside and out.

    Rebecca wrote “stand in your truth, Kelsey” in the front pages of the copy she sent me while I was away in Chile. It is a prayer that has permeated and punctuated my days lately as I begin to make significant changes in my life. With that… I’m giving away one copy of The Longevity Kitchen to a reader who can tell me how they plan to stand in their truth this week, this month, or this year.

    HY_Hand Rolled Seaweed Sushi-34 HY_Hand Rolled Seaweed Sushi-33

    Nori Rolls with Edamame Wasabi Spread

    • 8 sheets toasted nori
    • 1 peeled daikon radish 
    • 1 cucumber
    • 1 cup sunflower sprouts
    • 1 small mango
    • 2 small avocados
    • 24 sprigs mint
    • handful cilantro
    • (optional) 6 oz smoked wild salmon OR tofu
    • ——–
    • 2 cups edamame
    • 2 + teaspoons wasabi powder
    • 2-4 limes
    • 8 sprigs of cilantro
    • 4 tbsp olive oil
    • dash of water
    • sea salt

    To start, prep all of your veggies and working ingredients. Julienne the cucumbers and radish. Thinly slice the avocados and mango. Peel apart salmon, or cut tofu into 1 inch by 2 cm strips if you’re making these vegan. Create an assembly line of the proteins, veggies, and herbs then begin to prep the edamame wasabi spread.

    In the bowl of a food processer blitz together the edamame, wasabi powder (adjust measurements to match your affinity), lime juice, olive oil, water, and sea salt. Mixture should be just barely chunky, but not a total paste.

    Place nori sheet on a clean work surface. Spread 1/4 cup of the edamame spread onto the sheet leaving a bit of uncovered nori for grip while wrapping. At the bottom edge of the spread facing you, begin to build your roll, filling it with strips of cucumber, radish, mango, salmon or tofu, avocado, and topping with bits of sprouts, mint, and fresh cilantro. Wrap with your hands from the bottom around the filling until completely sealed. If you use an excessive amount of spread, like me, you won’t need to seal the edge shut with water and your finger. Cut each roll into 8 pieces with a super sharp knife. Repeat.

    HY_Hand Rolled Seaweed Sushi-55 Happyolks Nori Rolls

  2. Cherries + Fennel + Lentils

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    Summer storms are a new indulgence for me. Cozied in a reading chair by our front window I tend to my journal and a cup of cold tea. Torrents of rain bear down on the front walk and I visualize a release of stagnant memories, ideas, and beliefs being carried down the road with the leaves to the storm drain. Shaun is in the Domincan Republic, filming, and I sit alone, silent at my perch, letting the explosive energy of the passing thunder reverberate in my bones.

    Thoughts pass, yet nothing lingers. I experience an excess of calm amidst the raging weather and am reminded, again, of my smallness. I am a speck of matter and energy in this massive, bursting earthplane of people, places and dreams.

    During my months living at sea, I used to spend hours gazing upon the open ocean, begging the waves to teach me their humility and sense of time. Years later, in this chair and the throes of a summer storm, no begging is needed. I am both humbled and grateful for the gift of an unrushed hour to my afternoon. Tears form, then a smile. For the first time in a long time, I actually believe it will all be okay. 

    Tomorrow my morning walk will smell of fresh ideas, resolve, and renewed opportunity, the rain will have cleansed the world of todays mistakes and made space for all that can, and will, come next. Exhale.

    // july 6

    Cherry, Lentil, Fennel Salad 

    • 1/2 lb red cherries, pitted and halved
    • 1 small bulbs fennel, shaved
    • 4-5 small red beets, chopped
    • 1/2 cup de puy lentils
    • 2 giant handfuls of baby greens (kale, chard, etc.)
    • 1 ripe avocado
    • 1 tbsp fresh basil, julienned
    • 1 tbsp fresh mint, julienned
    • 1/4 cup shallot, minced
    • 1/4 cup olive oil
    • juice of 1 lemon
    • 1/2 cup pumpkin seeds, toasted
    • salt/pepper on hand

    I’m going to make these instructions short and sweet, a salad is as salad does folks. Boil lentils for 20 minutes. Remove. Rinse. Cool. Set aside. Steam sliced beets for 10 minutes. Rinse. Cool. Set aside. Finely slice fennel and place in a small bowl. Douse with salt and massage with hands. Let sit for 10 minutes, rinse, drain. Pit cherries. Set aside. Toast pumpkin seed under the broiler for 2-5 minutes until lightly browned. Set aside.

    In a large bowl combine basil, mint, shallot, olive oil, and lemon juice. Stir. Pile in cherries, softened fennel, steamed beets, and lentils. Stir to coat. Cut in Avocado. Toss with greens (probably should use your hands to get everything good and mixed/coated). Top with seeds, salt, pepper.

     ** Sharley and Caroline, this one’s for you ladies. Thank you for sharing your kindness and light with me last week.

  3. To Be Free

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    We’re here now. With roof, and kitchen. Community. Plans for a garden. It is a wonder to me now that we resisted the temptation to carry on as gypsies forever. The further we let ourselves drift away from the clutter and noise of reality, the more absurd the conventions of our lives always seem to appear. The open road and an empty agenda make few demands of a person – curiousity, patience, willingness, a sense of humor, maybe a toothbrush. Tall grasses, mountains, and the wind gently whisper permission to step out from the rigid set of ideas, requirements, expectations we’ve set for ourselves and make space for new truths and new understandings of what our purpose is on this planet.

    It’s easy to romanticize the freedom of it all – no sense of time, place, before, or after. And it’s important. To leave, to get away, to lose oneself to it all. But I think it’s also important to come back. There is an even more profound freedom to be experienced when we recognize that we have the power to create that same sense of adventure, inhibition, and joy in our daily lives. That is my intention. To let myself be free everyday. Wherever I am, wherever I go, wherever I don’t.

    Thank you for your love, kindness, and support over the past month as we’ve meandered to our new resting place here in Colorado. Cheers to the next chapter.

    * Open fire scramble technique borrowed from “Cooking in the Moment” by Andrea Reusing.
    * *  Video shot in our favorite parts of Alaska. For more behind the scenes action on our Alaska visit, see here

Let's get in Touch

I wish I could make coffee dates with you all. In the meantime, feel free to drop me a line with questions, comments, concerns, or just to say Hi. I like that. There is nothing more uplifting than an email from a a fresh contact or kindred spirit.

I can be reached through this contact form and at happyolks [at] gmail [dot] com.