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Dealing with Stress and Stress-Relief Tips
serious crayons:
--- Quote from: Front-Ranger on May 08, 2019, 03:38:33 pm --- On the local scene, there was another Columbine incident yesterday, only 7 miles away from where two students shot up a school 20 years ago.
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That was so sad about the one kid, about to graduate, who lunged at the shooter and was killed but gave his classmates time to escape.
--- Quote ---Step One in the battle against this madness is self-care: strengthening and preparing to be the Sacred Warrior, as it's called in permaculture. I'm working to improve my diet. It wasn't that bad before but I slid into some bad habits. My daughter was cleaning out all products containing yeast (it's a requirement for Passover) and gave me a bunch of doughy stuff that I really didn't need. I've worked through most of that and am stocking up on more healthy choices. For lunch today, I had cream of chicken soup with added bone broth and spring greens. (I really have a craving for those delicious scallions and fortunately, many are coming up in my garden!) I also made a salad with dandelion greens, cottage cheese, tiny tomatoes, pickled cucumbers, chick peas, and spinach. Yummy! I feel energized!
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Good plan! I'll take some inspiration from you. Lately I've let my diet and exercise habits slip and I'm feeling tired a lot. I need to get back on track with things like bone broth and greens.
BTW yesterday I was reading this piece about kelp, which made it sound great: delicious, sustainable, nutritious. I'm not sure where it's available but I'll look either online or at local co-ops.
https://www.nytimes.com/2019/04/30/dining/kelp-seaweed-recipes.html?fallback=0&recId=1KomnhJnxA1A0ikMgnr2PNemWHZ&locked=0&geoContinent=NA&geoRegion=MN&recAlloc=story&geoCountry=US&blockId=home-featured&imp_id=992375983&action=click&module=editorContent&pgtype=Article®ion=CompanionColumn&contentCollection=Trending
Front-Ranger:
I have some dried kelp that I put into boiling water to make a broth called dashi. Also, I have this seasoning called furikake, which contains sesame seed and seaweed. It is a basic seasoning that you can add to rice, soup, or anything to add flavor and nutrition. I obtained both things at the local Oriental market.
serious crayons:
--- Quote from: Front-Ranger on May 09, 2019, 11:44:50 pm ---I have some dried kelp that I put into boiling water to make a broth called dashi. Also, I have this seasoning called furikake, which contains sesame seed and seaweed. It is a basic seasoning that you can add to rice, soup, or anything to add flavor and nutrition. I obtained both things at the local Oriental market.
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Both sound delicious, and very umami! But these recipes were using fresh or frozen kelp the way you would arugula or some other green.
Front-Ranger:
Oh, okay, like those seaweed salads served in Japanese restaurants? I like them and their pleasantly rubbery mouthfeel. I don't order them often because they're kind of expensive.
serious crayons:
--- Quote from: Front-Ranger on May 11, 2019, 09:49:44 am ---Oh, okay, like those seaweed salads served in Japanese restaurants? I like them and their pleasantly rubbery mouthfeel. I don't order them often because they're kind of expensive.
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The author of the article says this kelp was much better than those seaweed salads. Well, here are her words:
--- Quote ---I’d eaten plenty of seaweed salads at Japanese and vegan restaurants, but this was not that. A variety called skinny kelp, it was lightly salty and profoundly savory, with a flavor like ice-cold oyster liquor, and a crisp, snappy texture somewhere between stewed collard greens and al dente fettuccine. The chef Brooks Headley, who adds it in slippery slivers to the barbecued carrots he serves at Superiority Burger in New York, described it in an email as “insanely delicious and texturally incredible.”
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Yesterday for lunch I had a build-your-own rice bowl from One Two Three Sushi that had, among other toppings, a scoop of seaweed. They just called it seaweed, so I don't know what kind it was. It tasted very much like stewed collard greens, like the kelp in her description. I wouldn't call it "insanely delicious" but I would definitely get it in my next rice bowl.
And yes, the rice bowls are kind of expensive for a work lunch ($10) but they are one of my favorite lunches. And almost all of the lunches within a few minutes walk from my office are $10, or close to.
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