Monday, July 1, 2013

Feel Good Monday Post: "Dwell in Possibility"


Happy July Everyone,

A couple of weeks ago I was at a friend's home for dinner.  On her desk I saw a quote that read "dwell in possibility."  Something about this quote makes me smile.  The idea that we can live in a place where we stay open to life and the potential it has to offer is refreshing and inspiring.  

What would life look and feel like if we dwelled in the possibility of now? Where could this moment take us if we opened to it fully? 
Below is a cool recipe I found on Heidi Swanson's blog to spruce up salads or any dish. It looks both deeply nutritious and delicious.  Give it a try to add some extra flavor and nutrients to your dish and let me know you like it.

Have a safe and happy Fourth of July!
Lysa

Salad Booster: Heidi Swanson

2 sheets nori seaweed
2 oz kale (8-10 leaves), stems and center ribs removed
1/4 cup / 1 oz / 30g sunflower seeds
zest of one lemon
1/4 teaspoon red pepper flakes
-------optional add-ins ----------------------
1/4 teaspoon sansho pepper (optional)
sea salt to taste
dried herbs
bee / fennel pollen ( if you haven't had bee pollen before,  start off with only a pinch as some people are allergic to this)
Heat the oven to 300F / 150C with racks in the top and bottom third. Wash the kale well, and pat dry thoroughly with a clean dish towel. Arrange the kale in a single layer on one parchment-lined baking sheet, and the nori, sunflower seeds, and lemon zest on another. I often tear the nori into pieces so it's easier to arrange.
Place both sheets in the oven until everything is nicely toasted. Remove the sunflower seeds, lemon zest, and nori after about 20 minutes (keep a close eye on things). And remove the kale after that, it typically takes about 5 minutes longer. Let all the ingredients cool and crisp.
Crumble the nori and kale into a large mortar and pestle along with 1 tablespoon of the sunflower seeds. Pound until finely ground. Alternately, you can pulse in a food processor. Work in the dried lemon zest and pepper flakes (and sansho pepper if you're using it), and add the remaining sunflower seeds. Blend until the seeds are broken up just a bit.
Makes about 2/3 cup.
Prep time: 5 min - Cook time: 25 min

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