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.”
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
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.
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,