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Tag Archives: healthy living

Green things for Spring

Spring is making her way to Munich ever so slowly this year. The slow crawl has us impatient on one hand, but right now we’re fighting the clock to September 14, so…all things relative, I’m happy to see time crawl.

It’s been awhile since I posted. I keep wanting to write something, but the last 6 months have been pretty devastating, so the “Bock” as we say in German, to cook nice things is there, but the energy to post about it, less so. Our move out date in our rental apartment, the one we stay in while our own is being fixed, is Sep 14. Fingers crossed and thumbs pressed that somehow we meet all the deadlines, the lawyers keep all the shit moving in the right direction, and the ridiculous man who built our place without the right knowledge, stays out of the effing way. We get angrier and angrier as each day passes.

But with the sun on your face, and the first asparagus showing up in the market and a vacation to sunny (hopefully!) Portugal tomorrow, it’s hard not to be a little happy about spring. I welcome the brief respite from life over here and the chance to see something new, even if I will, as always, desperately miss my little darlings.

Tom and Finn enjoying the sun

Tom and Finn enjoying the sun

Or no longer so little darlings.

I’ve stepped up my running again in the last few weeks, doing my best to hit somewhere between 45 and 50 km a week. Sometimes making it, but sometimes falling short. Yesterday morning I saw a recipe for a healthy looking veggie sushi made with brown rice and asparagus. It looked super tempting, so I picked up the ingredients yesterday and made it today for lunch.

I love all the greens.

I went off piste slightly on a few things, although not much. Instead of lettuce, I just went with some shiso leaves. And in order to make the rolls even more luscious, I added some thousand year old chinese eggs. (Yeah, those weird things in the middle there, which look like deadly poisonous something or other, but taste wonderful, and add a rich eggy creaminess.

To top it off, I added a sprinkle of a nice Japanese spice blend in addition to the tahini miso ginger dressing in the recipe.

It all comes together as sushi does, nothing out of the ordinary:

Sticky brown rice on nori, slices of aspargus, green onion, blanched asparagus, cut up cress, wedges of egg, the tahini dressing, the sprinkle of a Japanese hot pepper blend. Cucumber would have been great too.

Note: eat immediately. I couldn’t eat them all for lunch and later in the afternoon, they weren’t nearly as good.

Will riff on this one for awhile. I especially liked the sticky brown rice, a healthy alternative, which would be great as a base of a poke bowl. Ummmm…

See you from Porto next week! (At least via Instagram).

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Chop Salad – Japanese/California Style

It’s past 9 pm and I am still awake! No, this is progress, even if you don’t think so. We got back from a 10-day trip to California on Monday night and I promptly fell into jet-lag hell. Today is the first day close to normal – three days later. This is good.

Oh, and the trip was full of all the California goodness I crave when I am away. Wild turkeys waddling down the street, completely oblivious to cars that might spatchcock them a good 8 months too early….

Amazing views, which I just took for granted in the past over the bay – showcasing in one breathtaking sweep the bay bridge, the golden gate bridge, Lawrence Hall of Sciences, Alcatraz Island, and the Berkeley campus. …

The botanical gardens, where we wandered, carefree, for two hours, enjoying the sun, the climate, the super secret highly-controversial conversations with the local physicists, who delivered information in person, out of the hearing of the NSA and other prying USA governmental agencies. We hope. Just saying.

The redwood forests. Ah.

Trying out new fruits – who ever heard of a SUMO orange? Tastes like a mandarin, only…bigger.

Getting new recipes for gin cocktails from friends. Still have to make this, reads like a future addiction.

And hanging with the nephews and the sisters and the parents and aunts and cousins, etc. who make us do dangerous things on two-wheeled vehicles inside the house.

We survived. And now we are back.

Making Japanese chopped salad.

This is a little bit like… a sushi salad. But takes the classic chop salad as its inspiration.

Lots of chopped veggies, cut very small, plenty of protein in there, some fat as well, mixed with a super yummy dressing.

In this case, this dressing. Simple easy fast.

And this mix of veggies and protein:

salmon – raw, cabbage, avocado, romaine lettuce, soy beans, re hydrated wakame seaweed, hard boiled eggs, green onion, cucumber

And I added in a bit of yuzu mayo – collected in Oakland during the trip.

And a few sprinkles of bonito flakes.

some crispy bacon…would probably not be bad in this.

Dressing adds a brilliant orange glow. But MOM! No chilies! NOT SPICY. (I almost killed my mother with a not so unsimilar salad while at home.)

Actually, if you ask me, I would put in some chili oil.

Nice light salad, low carb, full of protein and energy. Lots of antioxidants.

Can you tell I am starting to think about running a marathon again?

 

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