Tag Archive: Salmon

  1. Nori Rolls with Edamame Wasabi Spread


    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. Greens + Herbs + Roasted Radishes


    I feel like I’ve been awkwardly bumbling about here the last few weeks. Stalling. Filling the white space up with words that I can justify clicking the publish button with, but void of the kind of truth or vulnerability that I usually challenge myself to share in this space. It’s all part of the process, though. I think. I hope.  Still learning what it means to be on the web like this.

    While it excites me that there actually people (like you) who tune in each week to this nook, it is also sort of presses on that weak spot in my psyche that is constantly egging on to “be perfect.” Ugly business. You know, the virus of  “should be, should say, should do” that holds us all back from being our best, truest possible selves. Every so often when I get down to business writing here, I get stuck on an idea where it’s like, rats, I can’t say that or I can’t talk about this because I don’t want to offend or upset someone. There is a quiet nagging voice warning: “must be poised, must be calm, must be wise, must not ruffle too many feathers.” And okay, to a certain degree the conscientiousness is good – even necessary. The world would be a much nicer place if we all just learned to check ourselves now and then when we have an outrageously passionate thought. But too much editing, filtering, and accommodating makes me feel like a robot.

    Yet, as it were, this week I did not feel calm. I did not feel rational. I did not feel yogic. So many things that made me want to light the kitchen on fire, really. There was not a stable emotion to cling to for more than a few hours as I boomeranged between elation, empowerment, anger, sadness, frustration, confusion, joy, and crushing heartbreak. I chopped off 10 inches of hair on Tuesday with unabashed lightness, yet on Friday my chest was so heavy with sorrow for all the suffering, depravity, and cruelty of this world that I could barely stand as Shaun held me in his arms. A mess I tell you; imagine me later over a cutting board shouting “Society, Society!” at the top of my lungs with a clenched fist of radishes just like Eric McAndless from the film Into The Wild when an article on Texas abortion laws push it all over the edgeCrazy person, crazy.

    I have a food blog. We take pretty pictures and share healthy recipes. That’s nice. Sweet. But on the other side of the editing table is an intense passion for “stuff” other than vegetables that floods my veins with purpose, intention, and deep conviction. The perfection trap can’t even put up a fight today because  right now my heart is too swollen, my spirit soggy with the weight of a million weary voices and divisive ideologies that I alone cannot bring together or make better. There is a lot I really, really don’t understand about the world right now. I’ll keep kicking here, but it’s hard to profess my great love for salad in this state.

    So I suppose I’ll stall a bit more. Stalling with grace, hopefully. It’s what I’m holding onto through all of this and I think you should too, whatever it is you see in the world, your world, that concerns you. Grace is everywhere in everything. Grace during moments of distress. Grace for times of great joy. Grace through the angst. Grace in failure. Grace for the good fight. Grace for the radish-rants in the kitchen. Grace for the people and ideas and things we don’t understand. Lets just have some grace, sound good?

    Greens, Herbs, and Roasted Radishes

    • 3 bunches of radishes
    • 1 head butter lettuce
    • 1 head romaine
    • 6 endives
    • 1 avocado
    • juice of 2 lemons
    • 1/2 cup olive oil, divided
    • 1/4 cup shallot, minced
    • 2 tbsp dill, minced
    • 2 tbsp mint, minced
    • salt/pepper
    • (optional) smoked salmon

    Rinse and remove greens from radishes. Halve or quarter (depending on the variety you go with) and coat with olive oil and salt and pepper on a heavy baking sheet. Roast in a 400′ oven for 20-25 minutes until blistered but not totally browned. Set aside to cool.

    Combine chopped butter lettuce, romaine, and endive (cores removed) in a large bowl. Slice and dice avocado into cubes over the bowl, then add chunks of salmon (optional) and the cooled radishes. For the dressing: whisk together olive oil, shallots, dill, and mint with the lemon juice in a small bowl. Pour over the salad, add some sea salt and fresh pepper, and toss with your hands or wood tongs.

    (ps) I’m giving away books on Facebook this week. Just because I feel like it. Hop on over to get in on the party.

  3. Fava Bean Crostini


    My head is full, my heart is ready. A few more days and it all shall pass, as they say. The last few days of the semester are the hardest, but most important, times to practice balance and moderation. In Sanskrit, moderation is matannuta, knowing the right amount: where well-being and contentment come together. I’m thankful for this Buddhism exam. It throws me beautiful and thought provoking buoys while navigating the sticky stuff.

    Cooking provides the time and space to step away from what crowds our day planners, our thoughts, and helps us to practice “the right amount.” Too much vinegar will overpower your salad, not enough yeast will leave your loaves lifeless.

    I love this fava bean crostini, for it is just the right amount.

    Creamy Fava Bean Crostini (adapted from Kay Chun, Gourmet)

    • 1 cup shelled fresh fava beans (1 1/4 pounds in pods)
    • 1 1/2 cups packed baby arugula (or spinach if bitter greens aren’t your party)
    • 2 medium sized ripe avocados
    • 1/4 teaspoon lemon zest
    • 1/2 teaspoon fresh lemon juice
    • 1 garlic clove, finely minced
    • 8-10 mint leaves, finely minced
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • sliced multi-grain baguette
    • 1/4 cup olive oil
    • (optional) wild caught Alaskan salmon

    Preheat oven to 350°F with rack in middle.

    Remove fava beans from their pods, and cook in a pot of boiling water for 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins, and set aside.

    In a food processor, pulse avocados and arugulua until very coarsely chopped. Add fava beans, lemon zest, lemon zest, salt, pepper, and minced fresh mint. Pulse for 1-2 minutes.

    Cut bread into thin slices,and lay flat on a cookie sheet and smear with olive oil, salt, and pepper. Bake until golden crisp, 8-10 minutes.

    Spoon fava-bean mixture onto toasts with a few sprigs of arugula, then drizzle with oil. Lemon broiled salmon makes a perfect topper… just saying (smiles).

  4. Salmon Sandwich with Microgreens

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    With summer parties just around the corner, we wanted to start experimenting with fun dishes to serve at neighborhood and family get-togethers when we make our way back up north. I came across a blog that was using a lot of prosciutto and it inspired the idea for salmon. Smoked salmon is something I normally only eat at fancy brunches when my family takes some kind of island vacation, but using it in a sandwich is a fun way to avoid turning on the oven. While making these, I made a huge discovery: I hate pea greens. There are only two foods now, that I truly detest: capers, and pea greens. I consider myself to a have pretty diverse and open palate, but both of these ingredients make me want to hurl. I tried putting pea greens inside the sandwich, and I removed mine after one bite. Shaun on the other hand, enjoys them – so for this recipe, experiment with caution.

    Instead of using mayo, I made a homemade dip/spread that can be slathered on one side of the bread or for dipping with carrots and bell peppers. I’ll post the recipe for that soon.

    We had the sandwiches with a side of tossed rainbow microgreens that I got at the Ocean Beach Co-op. I’m not sure if you can find them at Whole Foods, they seem to be a pretty specialty item.

    Here are the contents of the sandwich, I won’t give you instructions…  you know what to do (smiles).

    • 2 slices seedy multi-grain bread
    • dark romaine lettuce leaves
    • small handful spinach leaves
    • 2-3 sliced heirloom tomatoes
    • thinly sliced red onion
    • 3 oz smoked wild Alaskan salmon
    • (optional: pea greens)


    • 1 package rainbow microgreens
    • 1 tbsp olive oil
    • 1 tbsp balsamic vinegar
    • 1 cup thinly shredded carrots

    Toss and serve!

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