Spicy Nori Shake


This tasty Nori Shake is largely inspired by a recipe from Mark Bittman, in his incredible cookbook How to Cook Everything Vegetarian. His books are so stellar because he packs them with recipes, but also includes the theory and the know how that you need in order to create your own recipes. Empowering! That's my kind of cookbook.

This "Shake" is delicious on pretty much everything. When the seaweed meets anything hot (think steamed rice, sautéed veggies or hot pasta) it sticks in the most delightful way, infusing the food with a salty, spicy, nutty kick! It's the best. Not to mention the nutrition blast you are getting from the seaweed, that otherwise might be tough to sneak into your diet.

To the recipe!


  • 2 full sized sheets of nori seaweed (the kind used for sushi wrappers)
  • 2 dried hot chili peppers (or about 1 T chili flakes)
  • 1/8 cup sesame seeds


  1. Heat a skillet or shallow pan on the stove until it is pretty hot, then set at medium high heat.
  2. Place the sheets of seaweed in the skillet to toast. Move it around briskly so that it doesn't stick to the pan. As the seaweed heats up, it will turn a brighter green and become more brittle. When the sheets have turned bright green, remove from heat.
  3.  While the pan is still hot, add the sesame seeds and toast for about a minute, or until they are browned. They will want yo hop out of the pan--so watch yourself! A lid may be in order.
  4. Put the toasted seaweed, sesame seeds, and chillies (spice it to your taste) in a blender or a food processor and blend until the mixture is coarsely chopped.
  5. That's it! Put the shake in a covered container and keep it in the refrigerator. It should keep for about 2 weeks.

To Serve: Try this stuff on everything! You will be dazzled by the flavor it adds to plain rice, salads, and steamed veggies.

I recently barbecued corn on the cob (because it is that oh-so-sweet time of year) and added butter, a bit of Parmesan cheese, and a liberal dousing of this Nori Shake! It was out if this world.


Give it a try and let me know all the ways you shake this shake!


Oh, The Times They Are A' Changin--A Feel Good Soup


 I have been feeling a bit under the weather as the season is in the clumsy process of changing over. You know, 85 degrees and sunny one day, 61 and blustery the next!

Any hoo, I made a super simple and satisfying soup to help me get back in the swing of things, and I had to share.

My favorite part of this soup?

The bulk of it, the quinoa and beans, I had prepared in advance—so this quick and easy lunch pretty much put itself together.

My second favorite part of this soup?

It’s loaded up with some powerful feel great foods, such as:

Sea Weeds: kombu and wakame to be precise. Both of which are great sources of calcium, manganese, iodine (supports thyroid function), thiamine and niacin. Sea weeds are great for blood purification, intestinal strength, skin, and hair. Kombu is a great addition to beans as well, because it has an enzyme that breaks down the gas producing qualities of beans. Just sayin’.

Sweet Potatoes:What power houses! Sweet potatoes are loaded with Vitamin B6-great for the heart; are a great source of vitamin C-which help your immune system, not to mention your skin, digestion, and managing stress level. Sweet potatoes contain vitamin D, which is great for the upcoming winter months, as well as taming our moods, boosting energy levels, and building health…generally. Plus a whole lot more, I won’t even get into the high level of magnesium, the relaxation mineral; or Iron, the immunity booster.

Ginger: Great for the digestion, cramps, or nausea. Ginger also helps to clear the microcirculatory channels of the body (which include the sinuses) great to aid the body in releasing pesky germs. Ginger also helps the body take in essential nutrients, which you are getting a lot of from the rest of the ingredients in this soup! Score!

To the Soup!

Oh, The Times They Are A' Changin--A Feel Good Soup



My quinoa and beans were already cooked, which made things super simple. You could of course cook them at the same time if necessary. Also feel free to use brown rice if you have that kicking around. The Adzuki beans don’t need to be soaked and cook in about 45 min. Canned beans would work too.


  • Cooked quinoa, 1/2 cup/serving
  • Cooked adzuki beans, 1/2 cup/serving
  • 3 cloves garlic, crushed/minced
  • 1 inch ginger root, minced
  • 3T olive oil
  • 2 stalks celery
  • 1 medium sized bell pepper ( I used purple!)
  • 1 sweet potato
  • 2 qts water
  • 3 inch strip of Kombu
  • 1 1/2 C Kale, chopped
  • Sea Salt to taste


  1. Sauté ginger and garlic in olive oil until aromatic.
  2. Add the chopped celery, peppers, and sweet potato. Sauté lightly, with a bit of salt for 5 minutes or so.
  3. Next, add two quarts water and a 1inch thick strip of kombu to the pot. Bring to a light boil, then turn to medium heat and cook until potatoes are tender, about 30 min.
  4. Once potatoes have softened, add another pinch of sea salt to taste and add the chopped kale.
  5. You can now turn off the heat and cover, allowing the kale to just wilt.


In your serving bowl, add 1/2 cup cooked quinoa, 1/2 cup cooked adzuki beans, chopped scallions and sesame seeds.

Add the soup on top, swirl in about 3/4 t of sesame oil, and a pinch of wakame seaweed.


2013-10-09 14.54.53
2013-10-09 14.54.53

That’s it.

Super simple, so warming, and very satisfying.

To good health, and Bob Dylan!


Lean, Green, Clean Machines

Lean Green
Lean Green

Tonight was a sweltering one, the air heavy with humidity, which left me hankering for something crisp, cool and GREEN! These little tasties whipped together nicely with some bean thread noodles, nori and some of the green vegetables I had kicking around—which pretty much makes me as happy as can be. I adore having the right ingredients around to whip up something as tasty and satisfying,  as it is beautiful!

Below is the recipe for these beauties pictured. I encourage you to experiment with the veggies you have lying around.

Create your very own clean machines!

Lean + Clean + Green Machines



Prep time:

15 mins

Total time:

15 mins




  • Two bunches bean threads
  • 4 sheets nori
  • 1 avocado cut into slices
  • 1 bunch of blanched green beans (chilled)
  • 1 cucumber, speared
  • 1 cup (ish) sprouts
  • For the Dip:
  • 2T peanut butter
  • 1/4 c Bragg’s Liquid Aminos
  • Juice form half a lemon
  • 1 T Toasted sesame oil


  1. Place bean threads in a bowl of warm water to soften. (About 10 minutes)
  2. Once softened, place a hearty pinch of bean threads on your nori wrapper
  3. Add your veggies, fold you nori over all your goodies and kind of tuck under.
  4. With damp fingers roll the rest of the way so you have a nice tight roll.
  5. To make the dip, Add all ingredients to a jar with a lid and shake to combine. I love to use the little 6oz canning jars typically used for jams and jellies.


Cut rolls in half, gasp at how incredibly lovely they are, then serve with dipping sauce.