Tag Archives: economical

Recipe: Hearty French Lentils

June 22, 2012

It’s really that easy.

But is it? I am telling you this girl thinks so!

In the midst of a busy life, many of us can too easily succumb to feelings of pressure ( I know I can).

Pressure to perform. Pressure to please. Pressure to be who we want to be. Maybe even pressure to be what we think others want us to be. Staying cool and calm amongst all these pressures can be tough. But it’s the only way to win (in my very humble opinion).

Staying grounded starts with good nutrition. If we are fed well, our brains work and our bodies work. We can see things for what they really are.

We are all alike, on the inside.

~ Mark Twain

I’ve said this before and I’ll say it again. Being well fed need not be complicated.

Mixing together compatible ingredients that taste great, feed our bodies, and can be pulled together easily with (just a little) know how, is really all it takes.

The trick is to just keep it real . This recipe is the perfect start.

French lentils make beautiful firm mouthfuls out of this dish, but any green or brown lentil will do, though cooking time will vary.

It’s not what you look at that matters, it’s what you see.

~ Henry David Thoreau

The Less:

Less pressure to be fancy means more simple hearty foods. Less hard to find ingredients means more easily at hand meals. Less cooked, canned, and processed protein means good fuel is cheaper, cleaner, and more healthful. And when it’s this easy to cook, why not?

The More:

More hearty warm comfort food means more comfort for the soul. More easy ways to fill up means more reasons to make it habit. More simple herbs and spices means creating variety is easy, so making delicious out of (just a little) quickly becomes second nature.

Hearty French Lentils:

  • (2) tbsp good olive oil
  • (1) large onion, chopped medium (2 cups chopped)
  • (1 – 1.5) tsp salt, or to taste
  • (2) tsp ground cumin
  • (3-4) carrots, peeled and cubed
  • (2)  Tbsp garlic, minced (about 3-4 good-sized cloves)
  • (3) bay leaves
  • (2) tbsp tomato paste
  • (1) cup Puy or French lentils
  • (3-4) cups water (I used 3)

Start by putting up the olive oil to heat in a medium pot on medium high. When hot, add the chopped onion and salt, and cook, stirring for 5-8 minutes or so until the onions are translucent.

Add the carrots, cumin and garlic, and cook a further 5 minutes, stirring often, being careful not to let the garlic burn.

Once all the veggies are glistening and the cumin is smelling fragrant and delicious, add the water, lentils, tomato paste, and bay leaves and stir to incorporate.

Bring to a boil on high.

Once boiling, turn heat to medium low (not low) and cook with the lid on for 20 minutes, stirring once or twice from the bottom up. After the first 20 minutes, remove the lid and rest on the side of the pot so a little air can escape. Cook another 20 minutes (total of 40 minutes) stirring here and there.

Serve piping hot with crusty fresh bread, and top with your choice of olive oil, black pepper, fresh herbs, chopped chives or scallions, fresh tomato, or slices of red onion.

You really can’t go wrong.

This dish will keep for up to 5-6 days in your fridge (it gets better the longer it languishes) and freezes well too. So double it up if you want leftovers. Seriously!

It could be because I grew up eating lentils, but I don’t know of a greater comfort food than this. There are endless variations to the uses for them, limited only by what is in season, or what you have on hand.

They are cheap. They keep forever. They are for real.

Not all those who wander are lost.

~ J.R.R. Tolkien

This dish will make a special appearance at an even more special event this weekend, stay tuned for that – I’ll be sharing!

Let’s just say it all started with Chris & Carla ;) Read up about that here (you’ll be glad you did).

  • What is your ultimate easy comfort food?
  • Got a favorite way with lentils?

I’d love to hear how you keep it real from day-to-day.

Even with all the pressures we face, staying cool and calm is always helped by (just a little) of the right fuel at the right times.

And it needn’t ever be expensive or complicated (unless you want it to be).

I hope you’ll try this one!

On a small side note – apologies to all of my beloved blogging buds for falling behind (just a little) in my comments and visits this week, I’ve got a fairly big project on the go that is demanding my attention, one that I will be sharing with you all shortly! I’ll look forward to getting back in the groove with you all in good time :)

Yours in Less,

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Filed under Cheap, Cooking, Food, Gluten Free, Recipes, Rich & Simple, Savory, Soup, Vegan, Vegetables, Vegetarian

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3 Recipes for Simple Living (and to pair with a mean curry)

June 1, 2012

Happiness is when what you think, what you say, and what you do are in harmony.

~Mahatma Gandhi

I desperately want to tell you that the recipes I am about to share are very complicated. I want to tell you that you must be a culinary wizard to make them, and that you also must have deep pockets to be able to afford them.

But all of that would (of course) be a lie, because none of this is true (and I didn’t really want to tell you those things!).

Given that most of the world subsists on inexpensive healthy staples like rice, beans, and veggies, it is easy to see why it’s not so bad when they taste this darned good!

Hope is not what we find in evidence, it’s what we become in action.

~ Frances Moore Lappé

The 3 recipes included in today’s post are the perfect base or accent to any curry dish. Or really anything you fancy to go with it, for that matter.

Whether you pair it with the Paneer curry from the last post, this IPOM Red Lentil Curry, or any one of your favorite recipes, a few easy breezy steps and you are good to go!

Rice is naturally gluten-free, and there are so many varieties to try. Brown, black, red, white. When lightly toasted over heat (with oil) prior to boiling, it makes the final product light and fluffy – pilaf style. Rice that won’t stick together!

A simple rice dish paired with a crisp light raw salad, and your favorite condiment makes for tasty filling eating for pennies (unless you want to drop coin on something luxurious to top it with – totally your call!)

The search for truth is more precious than its possession.

~ Albert Einstein

Cumin Spiced Rice with Peas:

  • (1-2) tbsp butter, ghee, or vegetable oil
  • (1) tbsp cumin seeds
  • (1) cup white basmati rice
  • (1.75) cups cold water
  • (1) cup frozen green peas
  • (1/2) tsp salt
  • pepper to taste

Heat a medium saucepan to medium heat and add butter, ghee, or oil. Once the butter is melted or the oil is hot, add the cumin seeds and cook, stirring the entire time, for about 1 minute. Be careful not to burn these by having them on too high heat!

*Note: if using this cooking method with other rices (most notably brown rice), the end result will be heavier. White basmati rice is ideal for this cooking style as it is naturally absorbent and fluffy – thus making it a light foil for heavier foods to go with it. If you do try it with brown rice, try using the lower amount of butter or oil.

Add the dry rice and cook, on the heat, stirring for about 5 minutes. The rice kernels will start to turn opaque and white. Be careful not to burn the rice by stirring pretty much every 10-15 seconds or so.

After 5 minutes, or the rice is consistently turning color (it will look flecky), add the cold water. Cover and bring to a boil on high. Once the water boils, turn the heat to low (without removing the lid), and cook, covered, for 20 minutes.

During the last 7-8 minutes of the rice cooking time, add the peas and allow them to cook atop the rice as it cooks (do not stir). Simply open the lid quickly (have the peas pre-measured!) and pop them in as quickly as possible.

After 20 minutes is up, turn the heat off and let the rice sit in the covered pan for 3-4 minutes. Once ready, fluff the rice and peas together with a fork and add the salt. Voila!

Ready to serve straight from the pot or transfer to a serving bowl and take to the table! :)

Brussels sprouts have been a long time fave of mine.

They are cheap, available (pretty much) year-round and boast the same health benefits as their other cruciferous family members (broccoli, cauliflower, cabbage and yes, KALE!). They are pretty much a superfood in every sense of the word, and I adore them for their underdog status as one of the most ‘disliked’ vegetables out there.

The truth is (IMO), they taste great roasted, steamed, and here, completely raw!

If you’ve never tried them this way, I highly suggest you do – this salad is light and delicious while providing a gorgeous fresh contrast to your cooked dishes. I also love this little number wrapped in my fresh tacos with a little avocado and salsa too….but that is another post entirely!

Shaved Brussels Sprouts Salad:

  • (6-8) good sized fresh brussels sprouts
  • (2-3) tbsp good quality olive oil
  • (1-2) tbsp apple cider vinegar (can sub regular vinegar just reduce to 1 tbsp to start)
  • (1) tsp fresh finely grated ginger
  • salt and pepper to taste
  • fresh cilantro leaves for the top

Start by buying the freshest brussels sprouts you can find. These guys are basically baby cabbages, and I almost prefer eating these in a salad over cabbage – they take up so much less space in the fridge too!

Wash the sprouts and peal and discard any rough outer leaves. Starting at the top of the sprout, with the stem end down, use a sharp knife to shred/slice the brussels sprouts as thinly as possible, one by one, into rounds as thin as possible. Separate the ‘slices’ with your hands and to a bowl.

Toss with olive oil, vinegar, and ginger until well mixed – massage gently with your bare hands to ensure the shaved sprouts soften up a little. Taste to add salt.

Serve in a lovely dish garnished with cilantro leaves and optional black pepper. You might be surprised who eats this and likes it! It is a pretty good disguise for this much maligned little wonder :)

Can you tell I am a big fan of the sprout? Love’em….

The past has no power over the present moment.

~ Eckhart Tolle

A word (or two) about condiments:

Having good condiments in the house can become a bit of a fun hobby. Anyone out there a bit of a condiment collector?

It’s easy to do and there are just too many ways to liven up simple healthy food that it is mind-boggling (including this chutney I cannot wait to make). Really!

When I eat spicy Indian food, I always order a round of cooling Raita (Indian Yoghurt Dip). If you eat yoghurt, chances are you could have a regular stock of plain yoghurt in the house on a regular basis.

Here is a 2 second condiment that can make a good meal (just a little) better. There are many ways to make a Raita, but here are a few suggestions to get you started!

Cucumber Raita:

  • (1) cup plain yoghurt (pictured here is super thick Mediteranean style)
  • (1/4) cup grated or finely chopped peeled cucumber
  • pinch or two of Garam Masala spice mix, or ground cumin (about 1/4 tsp)
  • salt to taste

Mix all together in a bowl until just mixed. Do not over mix if you can help it!

That’s it! Serve immediately and make it as needed – Raita will keep but only for a day or so in the fridge, so small batches are best :)

Enjoy this meal with friends, family, or anyone you want to share it with..

with or without broiled naan bread.

Who says food has to be complicated or expensive to be good?

Simple pleasures are the last healthy refuge in a complex world.

~ Oscar Wilde

Manifest plainness, embrace simplicity, reduce selfishness, have few desires.

~ Lao Tzu

I know it is (perhaps) (just a little) corny, but when I think of sharing food, I often picture the world sitting around the table with me.

I picture wide smiles and hear happy sounds. This is why I cook food, and it brings so much joy to share it!

Live simply so that others may simply live.

~ Mahatma Gandhi

Living with (just a little) less can be easy. Especially when it is this good!

I hope you’ll enjoy these ideas or use them as a launching pad to devise your own creations with these basic universal staples, and I’d love to hear your suggestions or favorite takes on the above.

This notion of sharing simple food is deep in the spirit of Not So Fast…the idea that there is enough food for all.

In the next week, I’ll tell you the story (and the results) of Carla and Chris’s 40 day trial of ‘going without’. I’ll tell you what they did, how they did it, and what it will mean to others (and yes they ate like kings the entire time!).

I can’t wait to share this with you all!

  • What is you favorite cheap staple or go to budget meal?
  • Do you have a favorite easy & frugal dish that is too good not to share?

I’d love your suggestions and they might just come in super handy in the future – so do let us know!

Only a life lived for others is a life worth while.

~ Albert Einstein

You know how much I adore your feedback and stories.

I wish you all could come and have a seat around my table……but for now I’ll be happy to receive your comments..…..even if I can’t see all your lovely smiles! :)

Yours in Less,

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On Mindfulness & Thoughts like Popcorn

April 27, 2012

Miracles come in moments. Be ready and willing.

~ John Muir

Ever tried to meditate?

As in, sitting quietly, breathing mindfully (no where to go, nothing to do), clearing your mind of your thoughts? It’s a giant challenge, and one I don’t do often enough for sure.

Now imagine in that harried moment a boisterous loud popcorn popper, bubbling over with abundant, freshly popped (thoughts) and corn. Many of you might relate to this as we try to slow the pace of our minds, and the thoughts that keep ‘popping’ faster as we try harder to slow them down.

Eventually, if you sit long enough, those popcorn thoughts will slow down. Eventually, with practice, they do stop.

“Stress is caused by being in the now but wanting to be in the future, reducing the present to a means to an end.”

– The Power of Now by Eckhart Tolle

I don’t think I know a soul in this life who doesn’t benefit from taking some time to slow down, to breathe, and to simply be.

With that, I dedicate today’s post to popcorn, and to mindfulness.

Quiet. Peaceful. Present.

Pardon me for the (perhaps even slightly corny, okay, alot!) metaphoric post, but I couldn’t help it!

Popcorn is a long time personal favorite and I think it can help anyone wanting to practice mindfulness in a few small ways.

First of all, if you are an avid snacker, then it is likely you already know the virtues of being the proud and shrewd owner of a popcorn popper.

Last I checked, you can pick one up for about $20. Popcorn poppers don’t break, or require any cleaning, or take up any space (really) either.

They produce fresh, warm, and good-for-you popcorn in minutes.

Popcorn is literally the cheapest snack on earth – last I checked in it clocked at less than a quarter or so per large batch (to satisfy 2-3 people), and it also happens to be the healthiest, too.

“Be happy for this moment. This moment is your life.”

– Omar Khayyám

So, if you love snacking, chances are you love popcorn (though I have met those who detest it).

Fresh popped is far superior to anything microwaved (in taste, economic, waste, and health factor), and also gives fried, salted, and over-processed snacks like bagged and boxed chips a serious run for their money.

So, if you don’t have a popper yet, they can be found easily at a bigger drug store, or cookshop.

I buy large bags of popcorn at a time a store it in a jar for easy access and scooping. My girls adore it, and so do I.

Many a meal has been made of popcorn, carrot sticks, and re-run marathons of Friends. Precisely why we *sometimes* look forward to the husband’s business trips.

But we don’t tell him that. We wouldn’t want to upset anyone now, would we?! ;)

Hope is a waking dream.
~ Aristotle

The Less:

Less salted, fried, and packaged snacks, means less salt, oil, fat and empty, fattening foods in your life. Less worry about snacking means more enjoyment of those moments, and less guilt later about cravings, snacking, and eating in general. Less cost and less prep means snacking well is super easy, just breathe deep while it pops, and remember to stay present (or not).

The More:

More clean eating snack food means worry is banished. More tasty clean toppings means fresh flavor is abundant. More fresh homemade snack foods means the grocery snack aisles are history, and more high fiber popcorn means 100% satisfaction guaranteed.

Homemade Popcorn:

  • (1) electric Popcorn Popper
  • (1) scoop popcorn kernels (organic if possible)
  • (3-4) tbsp olive oil (feel free to also use melted butter)
  • sea salt to taste
  • other toppings to taste: nutritional yeast, chile powder, chile flakes, seasoning salt, black pepper, tamari, garlic powder…what are your faves?

Start by plugging in the popper and heating it for a minute or so to get it ready. Get a large clean bowl ready. Add the popcorn kernels, breathe deeply….exhale. Breathe deeply again……..exhale. Repeat until the popcorn starts popping! Add the oil in small bits as the popcorn comes out (yes, it is very interactive) – this will ensure even coating of all the kernels as best as you can.

Add your salt and seasonings as you add the oil. Once the thoughts, er, popcorn, are done cascading from the mouth of the popper, unplug and take one last mindful deep breath (or not).

Mix all with your hands. Choose your favorite show or movie, and enjoy!

Of course, if you don’t eat a lot of salt, or oil, or butter, you can eat popcorn completely naked too. It’s still delicious.

You can use one or all of these.

Sea salt,  nutritional yeast, olive oil.

“Feelings come and go like clouds in a windy sky. Conscious breathing is my anchor.”

― Thich Nhat Hanh

You can also try these: chili flakes, garlic powder, and seasoned salts of all kinds.

Another one of my favorite bloggers also tipped me off to one of her favorite childhood snacks a while back. I’ve yet to try this (mostly because I think it will be just too good), but she grew up enjoying cubes of sharp cheddar cheese cubes in her popcorn – thanks to Sharyn at thekalechronicles for that tip – one of these days I am surely trying that as the kids will love it, that I am sure! 

Have any of you enjoyed popcorn this way?

The power of imagination makes us infinite.

~ John Muir

Enjoy popcorn well, and revel in the simplicity of such an easy and economical way to scratch the snack itch.

After all that mindful deep breathing (or not), make sure to check in that you are not mindlessly scarfing the fruits of your labor. I think popcorn has an ever so valuable added layer of benefit for us – to make sure we are staying in the present moment long after the popper stops and we sit down eat it.

The present piece, the present bite, the present laugh.

I have observed this from years of popcorn eating experience, of course! ;)

“Few of us ever live in the present. We are forever anticipating what is to come or remembering what has gone.”

― Louis L’Amour

That was a moment (or two) well enjoyed.

“The real pleasure,the real peace,  the real enlightenment is to give. The more you give the more you get. If you give 10, you get 100.”

– Bikram Choudhury

  • Are you a popcorn fan too?
  • What are your favorite popcorn toppings?
  • How do you meditate or stay mindful?

I’d love to share with you on this as it is a matter very dear to me (both popcorn and mindfulness), I’m always looking for ways to improve my ability to practice and enjoy both!

Let us know and share your tips if you will! Here’s wishing you all a super wonderful weekend!

Yours in Less,

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Recipe: Fierce French Lentil Salad

April 26, 2012

“The only true wisdom is in knowing you know nothing.”
― Socrates

Greetings fine blogging friends!

I’m back home after a brief business trip to the foothills of the Rocky Mountains (a fancy way of saying Calgary).

I have returned home to a few new blooms in the garden and dare I say….just a tiny bit of a tan on my face?!! Okay, that might be stretching it a (just a little) but I did spend a couple of days in the warm Prairie sun – it was pretty sweet :)

It’s always extra-super-amazing to be back home, no matter how long I leave for.

“Unless someone like you cares a whole awful lot,
Nothing is going to get better. It’s not.”

― Dr. Seuss, The Lorax

In keeping with my last post (and a few before that I think!), here is one of my favorite go-to cold protein salad recipes. I hesitate to call it a recipe, as it’s more just a food I love, and a food I fall back on time and time again.

More lentils! But not just any old lentils.

I am talking about French lentils, or Puy lentils as they are also called (they originally came from Puy, France). Those of you who read this blog regularly might just say I have been training for France my entire adult life – which is about as long as I’ve been enjoying these deliciously sophisticated legumes!!

“Count your age by friends, not years. Count your life by smiles, not tears.”

― John Lennon

It could be hard to find these in some parts of the world, and I’ve always found them successfully in health food or organic grocery stores. A suitable substitute would be ‘Beluga’ lentils, also black and a little plumper.

I have read that French lentils take longer to cook than other lentils, which I have never found to be the case – it could be because I steam them, instead of boiling them (which for me always turns this kind to mush).

Does anyone else do this too?

I can’t tell you where I learned this from, or how I learned it, because I honestly don’t remember – but what I can tell you is it makes them ridiculously good!

Let’s get to this fierce salad, shall we? Yes!

“I can’t go back to yesterday because I was a different person then. ”

― Lewis Carroll, Alice in Wonderland

The Less:

Less boiling in hot water means more in-tact nutrition in your final product. Less canned beans and lentils means more texture, and less waste, recycling, and cost. Less heavy & starchy beans means a lighter feeling in your tummy, and less heavy tummies means more light smiles and happy times – and (maybe) (just a little) less gas. Good, right?

The More:

More high fiber legumes means more roughage in your system. More rich protein and satisfaction means you need to eat less to get full. More yummy textures and flavors mean more variety and substance. More taste and versatility means you can serve these to anyone – even if they aren’t lentil lovers (yet!).

Fierce French Lentil Salad:

  • (1) cup French lentils or Puy lentils (can sub Beluga lentils)
  • (1) pint grape tomatoes, roasted (or 1/2 cup thinly sliced or chopped sun-dried tomatoes in oil)
  • (1/2) cup green onions
  • (3) tbsp extra virgin olive oil
  • (2) tbsp red wine vinegar
  • (1) tsp salt (or to taste)
  • (1/2) cup roasted almond slivers or blanched sliced almonds
  • (1/2) cup cubes of feta cheese (optional)
  • fresh black pepper

The Lentils:

The trick here is to soak the lentils at least 12 hours. I usually put up a bowl to soak over night and cook them in the morning or the following evening.

Combine the lentils with lots of cold water and soak. When ready to cook, drain the lentils and rinse in a colander with plenty of cold water. Put the lentils into a vegetable steamer with enough water to last long enough to boil 25-30 minutes. Bring to a boil, once the steam water is boiling, turn the heat to medium-high and cook, covered for 25-30 minutes, or until the lentils are soft. You can test them by tasting or squashing one between your fingers – it should crush easily, but you don’t want it to be mush either.

Once the lentils are done (soft but firm), transfer them to a bowl to cool. After about 5 minutes, add the olive oil and salt (you can also add the vinegar at this stage) to the still warm/hot lentils – this allows the oil and salt to soak into each lentil’s individual little soul, infusing it with yummy depth and fierce flavor!

From here, you can store the lentils in the fridge until you want to use them. Or, proceed with the following steps!

The Tomatoes:

If you are using roasted grape tomatoes, rinse the tomatoes in water and drain. Heat the oven to 350 degrees. Toss the tomatoes in a tbsp of olive oil or so and sprinkle with a little salt and pepper. Place on a flat oiled sheet, and roast the tomatoes until wrinkly – anywhere from 45 minutes to an hour. They should be black a little on the bottom. Remove and cool on the pan before transferring to a bowl.

This step can be done well in advance – I often buy ‘cast-offs’ from the produce section of wrinkly tomatoes that are too old to eat fresh. They are usually dirt cheap and I roast them and keep them in the fridge. Delicious on sandwiches or on top of a salad or roasted veggies – even on pasta with capers!

The Nuts:

Roast the nuts by placing them dry on a flat cookie sheet in the oven. Roast at 350 degrees for about 3-4 minutes, or until fragrant and turning brown.

Roasted almonds are the family favorite and we have a bowl of them in the kitchen pretty much all the time. The kids love them, the husband loves them, guests love them. I often toast up a few cups and use them at dinner.

Leftovers are brilliant on breakfast cereals or Mediterranean yoghurt in the morning with hemp hearts & maple syrup :)

To create the salad, combine the oiled & salted cooked (and cooled) lentils in a bowl with the nuts, green onions, and optional feta. If you are using sun-dried tomatoes, add them when you mix as well. For the roasted tomatoes, add these to the top of the mixture in the serving bowl(s) just before serving.

Do what you can, with what you have, where you are.”

― Theodore Roosevelt

This dish (or a version of this dish) is a fabulous picnic salad or addition to a summer potluck. Served with greens, fresh baguette or crackers, and a glass of French wine, the only thing better would be, well, being in France! :)

“Be yourself; everyone else is already taken.”

― Oscar Wilde

Life isn’t about finding yourself. Life is about creating yourself.”

― George Bernard Shaw

Getting out there into the big big world helps us to appreciate coming home (just a little) more, and I always come home (just a little) more thankful for all the relationships I am so lucky to be a participant in.

Whether it is the friendships and connections forged on the road or the smiles on the kids faces when you walk in the door (yes – even after one night away – lucky me!), interactions with others are always an extraordinarily special gift.

It’s a good life, indeed. Isn’t it?

Thanks to all of you who continue to read and support this (little) blog – your comments always make my day, no matter where I am!

“It is not that I’m so smart. But I stay with the questions much longer.”

― Albert Einstein

  • What’s your favorite potluck summer salad?
  • Have you a favorite lentil variety or recipe to share with us?

Let us know! I hear there is a sweet vegan potluck coming up (click the link for more info over at an unrefined vegan), it’s time to start planning contributions!

I can’t wait to see what we are all bringing to the table, and a giant thanks to Ann at AUV for bringing it all together and for all the inspiration!

Yours in Less,

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Recipe: Sesame Seaweed Gomashio

April 22, 2012

Everyone thinks of changing the world, but no one thinks of changing himself.

~ Leo Tolstoy

Lighten up you say?

Yes, friends, it’s time to lighten up (just a little) here at the world IPOM headquarters!

It’s been a really great few months since this little blog began. Actually, let’s get real, it’s been a phenomenally fun few months for this girl – sharing recipes and thoughts on food and life has been a wonderful experience so far, one that has been made rich by all of you!

Our lives begin to end the day we become silent about things that matter.

~ Martin Luther King, Jr.

Now, I’d love to have you all believe that I am truly pleased with myself at every given moment.

Truly I would!

But that would just not be right, or even close to accurate, now would it?

The real deal is that after a long dreary west coast winter, I’m feeling (just a little) more ‘well fed’ than I’d like.

You know all this cooking inevitably leads to eating – which IS (of course) a good thing – but I know my body well enough to know when it’s time for an ever so slight re-calibration.

Be the change that you wish to see in the world.

~ Mahatma Gandhi

Just like a barista whose espresso is running (just a little) too fast, I’ll be tightening up the grind a little to reach that sweet spot that makes the coffee (along with the body and soul) sing.

Of course, the body is most certainly not an espresso machine, or a few grams of coffee beans – but I do like to think it’s a whole lot simpler than that.

“Knowing yourself is the beginning of all wisdom.”

― Aristotle

You won’t see any dramatic or drastic measures of any kind here, even though that is most certainly in my nature to do (which is precisely the reason I won’t do it).

Instead I’ll be cutting back (just a little) and making small changes that are sustainable. It’s that time of year anyway!

“True life is lived when tiny changes occur.”

~ Leo Tolstoy

So with that, I’ll be posting the same healthy recipes and sharing the same good eats as always.

I’ll be eating (and sharing) a lot more salads. Come the season, fresh fruits will play a much bigger role too. Watermelon will once again become a household staple (it always is in the summer when it’s cheap and sweet).

It’s time to put away the soup pots and the casserole dishes, and bring out the salad graters and dusty popsicle sticks. (It is almost summer after all).

Today I will start with a simple healthy recipe to top your green salads with.

This recipe with Japanese roots has been a household staple in my family since I was young, and my mom still has it on her dinner table every night. Sprinkle it on everything from salad to brown rice to pasta, and you’ve got protein, minerals, calcium, and loads of flavor easily at hand.

“Those who cannot change their minds cannot change anything.”

~ George Bernard Shaw

The Less:

Less overly salty condiments means less sodium in the diet overall. Less store-bought toasted seeds means more fresh oils that aren’t rancid from lingering on a shelf. Less store-bought anything means more pennies in your wallet, and less waste, packaging, and less than clean karma to boot.

The More:

More seaweed in your diet means more fine minerals in your blood. More sesame means more calcium too. More home toasted seeds means more flavor and freshness, and more healthy condiments on hand make sprucing up meals a breeze.

Sesame Seaweed Gomashio:

  • (1) cup un-toasted sesame seeds (Japanese tradition says use un-hulled, but either is great)
  • (1) small handful of Dulse seaweed (about 1/4-1/3 cup)
  • (1) tsp sea salt, ground fine (optional)

Start by heating a non stick or cast iron pan on medium heat until warm. Add the seeds and stir. Tear the dulse piece into smaller pieces and add to the seeds while they continue to warm up.

Stirring frequently, toast the dulse and seeds together for 5-7 minutes on medium-high heat. They are done when fragrant, turning brown, and the sesame seeds start popping here and there!

Remove from heat and let cool a little. Transfer to a hand blender with a grinding attachment, a food processor, and grind.

Growing up my mom had a hand grinder (one of those old metal ones that attached to the edge of the counter). I remember grinding gomashio on a regular basis as part of our kitchen duties. I always think one day I will get one of those.

Sesame seeds are a vegetarian’s best friend (unless for some reason you are intolerant).

High in calcium and protein, these little nutritious dynamos pack a flavor punch.

Used often in Japanese and Asian foods, they add a wonderful flavor to the simplest of foods.

“I’ve got nothing to do today but smile.”

― Simon and Garfunkel

Sea vegetables also pack a highly beneficial list of nutrients for our bodies that are hard to get.

Loaded with minerals from the sea like iodine, they are naturally salty and especially tasty when toasted.

Added to traditional gomashio, they add a fleck of lovely color and natural salty flavor, so the additional salt is totally optional here.

“Count your age by friends, not years. Count your life by smiles, not tears.”

― John Lennon

Gomashio can also be used as a condiment for macrobiotic eating – which is a wonderfully gentle way of approaching food and one I often gravitate towards when I feel the need to fine tune.

“Life belongs to the living, and he who lives must be prepared for changes”

― Johann Wolfgang von Goethe

This tasty add on to your meals compliments with amazing flavor and texture on a basic green salad, a steamed veggie bowl, or just plain cooked rice or quinoa.

“To improve is to change; to be perfect is to change often.”

― Winston S. Churchill

So with that dear friends, I’m looking forward to getting on with getting on!

With so many fresh local foods to look forward to here in this part of the world, it couldn’t be a better time.

  • Are you making any adjustments to your routine in prep for summer?
  • How do you re-calibrate?

I’d love to hear how you are celebrating (and preparing for) the oncoming season.

I’m off for a few days traveling for work – I’ll be blog stalking from the road but my comments may be (just a little) sparse – rest assured I’ll be back in just a few days though!

I hope you all had a wonderful weekend – thanks (as always) for stopping by!

Yours in Less,

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