I have been an abysmally bad blogger lately, apologies.
I just moved, and it's been a real struggle adjusting.
I don't know a lot of people here, and between beginning
a new job and getting things settled, it's been hard to find
the energy to write. Cooking takes emotional legwork!
I am working on scaling back my energy bubble and trying
to center. My mood is so dependent on the moods of other
people that being in a new setting is totally wearing me out.
I'm moving again in July to my own house for a little
while, and I'm really excited for the time to center and
focus on my macrobiotic practice. Also, a few people
from Boston are hopefully coming to visit, which would
be enormously awesome.
+ + +
Now, on to the sandwich.
This is a Martha Stewart recipe that fits in PERFECTLY
to the macrobiotic diet. Just steam some greens, and you've
got dinner in fifteen minutes! The other thing I love is that
there's practically zero prep. Who doesn't love that?
Juice 1/4 cup plus 1 tsp. lemon juice.
Set aside 1 whole celery stalk (no cutting necessary)
Set aside 2 springs fresh flat parsley.
I used 1 lb. wild Alaskan Salmon.
Fill a large pot with 2 inches of cold water. Add
1/4 cup lemon juice, 2 tsp. salt, celery, and parsley.
Bring to a boil.
In the mean time, peel and remove pit from 1 avocado.
Combine 1 tbsp. wasabi powder with 1 tbsp. lukewarm water.
Add remaining tsp. lemon juice, avocado, and wasabi paste
to your handy Vitamix blender or food processor. Run
until it looks like this bad boy:
Cover in saran wrap that touches the surface so no air
is allowed in. This keeps the paste from turning brown.
Toast 4 slices whole grain rye bread or your trusty
frozen gluten-free bread. My kingdom for delicious GF
bread that doesn't come in a plastic bag.
Add your salmon to the boiling water and poach for
10-12 minutes, until cooked through.
Assemble your sandwich and enjoy!