sea veggies

Random Headcanons #1

-When Noodle got their first period, the only person who was remotely prepared was Murdoc. While Russel feverishly did research and 2D screamed internally, Murdoc already was going to get pain killers, chocolate, and variety of pads and tampons to help her find what she was most comfortable with.

-Their first aid kit is overflowing with SpongeBob bandages because 2D was the first one to go shopping for it and bought them in bulk

-One Halloween they all dressed up as The Addams family. Noodle was Wednesday, Russel was Pugsley, Murdoc was Gomez (even won a contest with his costume) and 2D was Morticia in converse who kept tripping over his dress.

-2D isn’t allowed to shop by himself because he always brings home useless shit. But Murdoc isn’t allowed to be the only one accompanying him anymore because they soon discovered he has a hard time saying no to 2D when he really wants something

-Russel is actually an amazing cook and often cooks dinner for the family, with the help of either 2D or Noodle (or both)

-Murdoc is surprisingly good at tidying up and often is the one doing the brunt of the communal space cleaning

-Murdoc was the one who bought Noodle Katsu and she cried. It’s all on tape.

-Noodle owns 20 tomagachis because whenever 2D borrows them he kills them, feels bad, and buys her a new one

-oujia boards are banned from the house and under no circumstances will they ever be allowed inside.

-Murdoc and Russel have a garden together. Murdoc focuses more on flowers, succulents,– plants more for aesthetics (aside from his herbs), and Russel focuses more on fruits and veggies.


you - you WHALE

lvl 100 punmaster wadanohara to the rescue!!! polestarman is responsible for this

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Sushi Bowl with Sesame Ume Cucumber Salad & Shichimi Togarashi Dressing.

What fuels your creative spark: Beauty? Quiet? Noise? Mess? Neatness? And when do you feel most like yourself: Alone? In groups? With friends or family?

These are all questions that guide me when I’m feeling slightly off. Which happens. There are days, weeks, months, when my internal barometer of fineness feels entirely tweaked. Like someone came along and shook everything up, forcing me to look at the world in a different way.

In those moments, I do all I can to take a step back and ask myself the questions that bring me back to center. I also like to eat foods that ground me—savories that feel earthbound and steadying.

The heavy mineral content of sea veggies like nori and seeds like sesame help tremendously with this, as do an abundance of veggies. This sushi bowl offers it all. It’s packed with vibrant and hydrating veggies, alkalizing sea veggies and apple cider vinegar, the healthy fat of avocado and sesame seeds, and tons of spices to reignite any dulled spirits.

Read more and get the recipe here.


PALEO THAI PASTA SALAD [with zucchini noodles]

2 zucchinis
Sea salt

1 bell pepper (I used half red and half orange cause I like the colors)
5-6 large mushrooms
Handful of snap peas
1-2 green onions
Fresh chopped cilantro

SAUCE (from Against All Grain cookbook)
¾ cup coconut oil, melted
1 tbsp apple cider vinegar
1 tbsp coconut aminos
1.5 tbsp almond butter
1 inch ginger, peeled
1-2 cloves garlic, peeled
1.5 tbsp cilantro
2 tsp honey
1 tbsp lime juice
Sprinkle sea salt

For the noodles: stick zucchinis in vegetable spiralizer and spiralize those bad boys. Lay on a paper towel on a cookie sheet (one layer of the zucchini is best) and sprinkle with sea salt and bake at 200 for 20-30 minutes. Pat extra moisture off with paper towel.

For the veggies: chop em up.

For the sauce: stick all the ingredients in a small food processor and process em. (Note: because of the coconut oil, this sauce will harden at room temp and will need to be heated a bit after being stored in the refrigerator)

Put zucchini noodles in a bowl and toss with the Thai sauce. Top with veggies and cilantro and eat that right up! (Would also be good with chicken!)

[note on zucchini noodles: honesty, I am usually the biggest fan of regular old pasta–I love carbs and they love me. But this stuff is so good. It’s clearly not the same as pasta but it has a very similar texture and the taste is neutral, so it goes well with basically any flavor. Plus it’s a vegetable, so it’s healthy! It takes a bit more work than regular pasta but is well worth it, in my opinion. ]


Or congee, or jook, or just plain rice porridge.

I caught a cold, so I might make this today since it’s tasty, filling, comforting and easy!

(This recipe is Japanese-style, so it’s a little thick)

Main Ingredients:

½ or 1 cup white rice (pearl rice is preferred, btw)

4 cups of water

Optional Ingredients (To Taste):






various spices

left over meat


1 can of chicken noodle (or any other) soup. (Fair Warning: Any creamy or tomato based soup might turn out tasting wonky. Try to stick to broth based soup)


1. take your ½ cup of rice and rinse it until the water runs clear

2. add it to a pot and fill with water.

3. bring to a boil, uncovered. Once it boils, lower the temp to your stove’s lowest setting, and cover tightly for twenty minutes

4. Check and stir for doneness, most of the water should be absorbed, and the rice should be really soft and mushy but still retain its shape. If it’s not to your desired consistency, and a little water and cook for 15 minutes longer. (some people will cook a little longer until the rice completely dissolves)

5. Add optional ingredients! You can do pretty much whatever you want with it. Egg and salt is a popular option, just be sure to immediately whisk it in thoroughly. If you use bouillon, that’s really good, and it makes a good base for meats( if you use meat, try mixing the egg in, too. Super great!). Wakame can be added(with eggs. Seriously, eggs are soooo good in this) with other herbs and sea veggies. Ginger, honey, and other sweet spices make a sweet, warm (like a hug from Grandma…( ´ ▽ ` )ノ) breakfast. If you want to Americanize the recipe, increase the rice to one cup, and just add a can of campbell’s chicken noodle or your favorite flavor of soup at the end. 

Or, you can just eat it plain! Really, you can’t go wrong with okayu.


If you’re able to plan this ahead, try soaking the rice for a few hours before hand, maybe even over night. The rice will have a creamier and softer consistency, and this will help tremendously if you decide to use brown rice instead of white, since soaking softens the rice bran.