The Odd Harmonic

A collection of musings, distractions, inspirations, and other random crap that appeals to me....

You change all the time. Everything changes you. But things that are shit don’t actually change you that much, apart from just getting on your nerves, because you’ve heard it all before. But when it’s something different, it actually will change you. That’s what I’m interested in. That’s the whole point.

humansofnewyork:

"It was March 5th, 1988. There was a prayer festival that day, so we thought it would be a good day to protest. It was entirely peaceful. We were only shouting three things: ‘Long live Dalai Lama,’ ‘Free Tibet,’ and ‘Bring Dalai Lama Back to Tibet.’ First they fired tear gas, and then they started shooting. A girl standing next to me got shot in the heart. We ran into the temple, but they came in and kept shooting. I saw three young boys get thrown off the roof. I was shot, but I managed to escape, and two Tibetan doctors helped remove the bullet. One of the doctors worked for the Chinese army, but she still helped me as a Tibetan. Soon there were posters of me hanging up all over town. They said I was a dangerous monk. My friends dressed me in women’s clothes. For a week, I wore lipstick and rings and long hair. But at one point I tried to visit my mother, and that is when they found me."
(Dharamshala, India)

humansofnewyork:

"It was March 5th, 1988. There was a prayer festival that day, so we thought it would be a good day to protest. It was entirely peaceful. We were only shouting three things: ‘Long live Dalai Lama,’ ‘Free Tibet,’ and ‘Bring Dalai Lama Back to Tibet.’ First they fired tear gas, and then they started shooting. A girl standing next to me got shot in the heart. We ran into the temple, but they came in and kept shooting. I saw three young boys get thrown off the roof. I was shot, but I managed to escape, and two Tibetan doctors helped remove the bullet. One of the doctors worked for the Chinese army, but she still helped me as a Tibetan. Soon there were posters of me hanging up all over town. They said I was a dangerous monk. My friends dressed me in women’s clothes. For a week, I wore lipstick and rings and long hair. But at one point I tried to visit my mother, and that is when they found me."

(Dharamshala, India)

gfhealthyliving:

Raw Korean BBQ Tacos
For the Korean BBQ mushroom marinade:
1/4 cup chili paste
3/8 cup agave nectar, maple syrup and honey
2 Tablespoons tamari
2 Tablespoon apple cider vinegar
3 cloves garlic
1 Tablespoon grated ginger
1 portobello cap, gills removed and sliced into long strips.
Blend until smooth, and set aside until ready to use.
For the walnut chorizo:
1 cup walnuts, pieces or chips
1/3 cup sun dried tomatoes, chopped finely
1 Tablespoon cilantro, chopped
1 1/4 teaspoons cumin seed
1 Tablespoon tamari
1/8 teaspoon pepper, red or cayenne
3/4 Tablespoon olive oil
1 teaspoon dark or light organic agave syrup
1/4 teaspoon sea salt
2 cloves garlic, minced
Pulse walnuts in the food processor until crumbly. 
Remove from the food processor and place in a mixing bowl. Mix well with other ingredients by hand.
For the collard leaf taco shells:
4-6 collard leaves
With a 3″-4″ ring mold or plate, cut the collard leaves into circles.
For the guacamole:
1 avocado
1/4 onion, minced
Pinch salt
Juice of ½ lime
Mash all ingredients together with a fork or whisk.
To assemble the tacos:
1/2 cup red cabbage, shredded
3 scallions, chopped fine
1/4 cup cilantro, chopped
1/4 cup kimchee
1 lime cut into wedges
Using the collard greens as taco shells, build the tacos as desired with a little guacamole, walnut chorizo, kimchee and Korean BBQ marinated portobellos. 
Garnish with scallion, cilantro, red cabbage and lime.
Source

gfhealthyliving:

Raw Korean BBQ Tacos

For the Korean BBQ mushroom marinade:

  • 1/4 cup chili paste
  • 3/8 cup agave nectar, maple syrup and honey
  • 2 Tablespoons tamari
  • 2 Tablespoon apple cider vinegar
  • 3 cloves garlic
  • 1 Tablespoon grated ginger
  • 1 portobello cap, gills removed and sliced into long strips.
  1. Blend until smooth, and set aside until ready to use.

For the walnut chorizo:

  • 1 cup walnuts, pieces or chips
  • 1/3 cup sun dried tomatoes, chopped finely
  • 1 Tablespoon cilantro, chopped
  • 1 1/4 teaspoons cumin seed
  • 1 Tablespoon tamari
  • 1/8 teaspoon pepper, red or cayenne
  • 3/4 Tablespoon olive oil
  • 1 teaspoon dark or light organic agave syrup
  • 1/4 teaspoon sea salt
  • 2 cloves garlic, minced
  1. Pulse walnuts in the food processor until crumbly.
  2. Remove from the food processor and place in a mixing bowl. Mix well with other ingredients by hand.

For the collard leaf taco shells:

  • 4-6 collard leaves
  1. With a 3″-4″ ring mold or plate, cut the collard leaves into circles.

For the guacamole:

  • 1 avocado
  • 1/4 onion, minced
  • Pinch salt
  • Juice of ½ lime
  1. Mash all ingredients together with a fork or whisk.

To assemble the tacos:

  • 1/2 cup red cabbage, shredded
  • 3 scallions, chopped fine
  • 1/4 cup cilantro, chopped
  • 1/4 cup kimchee
  • 1 lime cut into wedges
  1. Using the collard greens as taco shells, build the tacos as desired with a little guacamole, walnut chorizo, kimchee and Korean BBQ marinated portobellos.
  2. Garnish with scallion, cilantro, red cabbage and lime.

Source