Tag Archive: Mint

  1. Spring on a Plate

    27 Comments

    Happyolks | Spring on a Plate Happyolks | Spring on a Plate

    It’s 3pm and raining now. I feel like Hayden’s here in the room. It’s been long time. Maybe it hasn’t. Maybe I just haven’t been present to it. If I’m honest, staying present has been difficult lately. The season has turned over so fast, it’s like I woke up this morning and the trees are just now suddenly green, tulips are blistering at their ends, and the garden has creeped back to life. Before you left, you pointed out the one tree in the back alley that is holding out. It’s naked and just barely budding while her sisters are already flanked and beaming. In my mind, I’ll pretend it has been waiting for me to stop spinning, settle my mind, and catch up to the miracle that is this season. I hate when you’re gone but I loved how quiet things were today. I’ve needed it, desperately.

    When I am silent, I have thunder hidden inside. – Rumi

    Happyolks | Spring on a Plate Happyolks | Spring on a PlateHappyolks | Spring on a PlateHappyolks | Spring on a PlateHappyolks | Spring on a PlateHappyolks | Spring on a PlateHappyolks | Spring on a Plate

    Spring On a Plate

    This recipe is for my mom whose beauty is matched only by her grace, passion, and strength. I am nothing without your love. Happy Mother’s Day. You are my sun and moon and all of my stars.

    • ½  lb fresh green garbanzo beans
    • ½ lb green asparagus
    • 3 stalks rhubarb
    • 2 yellow potatoes
    • ¼ lb ramps (baby leeks)
    • Handful watercress
    • (optional) heel of stale bread, ¼ cup breadcrumbs
    • ¼ cup olive oil
    • salt and pepper to taste
    • 16 oz unsweetened greek yogurt
    • ½ cup dill, minced
    • ½ cup mint, minced
    • 1/2 cup parsley, minced
    • 3 lemons, juiced
    • salt and pepper to taste
    • (optional) 7-minute egg

     

    Happyolks | Spring on a PlateHappyolks | Spring on a PlateHappyolks | Spring on a PlateHappyolks | Spring on a Plate

    Preparation:

    Bring a small pot of water to boil. Shell the garbanzo beans and blanche in the boiling water for 2 minutes. Remove from heat and rinse with cold water. Set aside. Preheat oven for 350.’ Cut potato into small wedges and place on a baking sheet. Drizzle with olive oil and send them to a hot oven to roast for 20 minutes. Remove tough ends of asparagus, thoroughly yet delicately clean and remove roots from ramps, and cut stalks of rhubarb in half and then slice length wise into 3 smaller strips. Place in the basin of stone or glass baking dish and drizzle with olive oil and a dash of salt/pepper. Place on the available rack in the oven and bake for the remaining time on the potatoes (+/- 10 minutes).

    In a medium bowl, combine yogurt, and lemon with the minced fresh herbs. Pour herb-y yogurt onto a large serving platter. Spread with a spatula to create a yogurt bed. Arrange vegetables on top of the yogurt to your liking. Garnish with watercress, blanched garbanzo beans, a sprinkle of bread crumbs, and a halved medium-boil egg.

    Enjoy immediately with warm flatbread or alongside a nice lentil salad.

    Happyolks | Spring on a Plate Happyolks | Spring on a Plate Happyolks | Spring on a Plate

  2. Nori Rolls with Edamame Wasabi Spread

    61 Comments

    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

  3. Cherries + Fennel + Lentils

    46 Comments

    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.

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.