#live well
“I’ll be watching over you from here…”
Ancient glass beaker with Greek inscription that reads “Drink, and you will live well”. From a man’s grave at Stilling Trehøje, Denmark. Late Roman Iron Age. AD 350-400. On display at Moesgaard Museum, Aarhus
Magical movements
Sometimes life is about the big important events, other times it’s about the little things and just making memories.
Tonight while waiting for takeaway I spotted a little wood across the road that was calling to me. I made my way in and found an old dry branch on the ground to sit on and started to meditate.
I’d only been relaxing for a couple of minutes when I heard twigs cracking. Thinking my peace had been broken by someone walking their dog I was surprised when I opened my eyes to find a baby deer passing by. It eyed me and I bobbed my head in respect, it was her wood not mine. She nodded back to me and carried on past.
I waiting till she left, leaving me with an amazing sense of peace. Then my timer went off and I had to run to pickup my food.
I could have sat in my car, played on my phone, talked to the others waiting. But one simple split decision led to magical memories. It’s a well used phrase but live every minute of your life. You only get the one.
Sweet Black Sesame Tahini
This gluten-free black spread is nutty, slightly sweet from a dash of honey, and simple irresistible on toast. It’s also so quick and easy to make in a food processor!
INGREDIENTS:
- 1 cup black sesame seeds
- ¼ tsp kosher salt
- 3 tbsp avocado oil plus more as needed
- 2 tbsp honey
INSTRUCTIONS:
- Put a pan on medium heat and lightly toast the sesame seeds for 1-2 minutes. They should darken in colour and get a light, nutty flavour.
- Add the sesame seeds and salt to a food processor. Process for about 2-3 minutes or until the seeds have formed a fine powder.
- Continue to run the food processor and slowly drizzle in the avocado oil. Run the food processor for another 3-5 minutes (a long time!) or until the seeds form a thick, runny, deep black paste.
- Once you reach your desired consistency, stir in the honey.
- Put in a jar or air-tight container and store in a cool, dry place. Use as needed!
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Honey Sesame Salmon With Fennel, Clementines And Zhong Sauce
Ingredients:
FOR THE SALMON
- 1 1/ 2 pounds center-cut salmon filet
- 1 teaspoon kosher salt
- 1 1/ 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 2 tablespoons toasted sesame seeds
FOR FENNEL CLEMENTINE SALAD
- 1 fennel bulb, quartered and thinly sliced on a mandolin
- 1 clementine, peeled and segmented
- 1 small shallot, peeled and thinly sliced into rings
- 3 radishes, thinly sliced on a mandolin
- 2 tablespoons rice wine vinegar
- 2 teaspoons Fly by Jing Zhong Dumpling Sauce
- Kosher salt, to taste
- Fennel fronds, for garnish⠀
Instructions:
- Preheat oven to 300F degrees.
- Pat salmon filet dry using paper towels and season with kosher salt. Whisk together honey and sesame oil in a small bowl, then liberally brush mixture over salmon. Sprinkle with toasted sesame seeds and bake for 18-20 minutes or until the center of the salmon filet reaches 130F degrees. Let rest for at least of 5 minutes.
- While salmon cooks, add sliced fennel, clementine segments, shallots, and radishes to a large bowl. Toss to combine and season with rice wine vinegar and salt.
- Once salmon has rested, place onto a serving platter and top with fennel salad. Drizzle Fly by Jing Zhong Sauce to taste and garnish with fennel fronds.
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