Sweet and Savory Apricots

Apricot Honey Jam 

4 pounds or so fresh, ripe apricots (visit your local coop or farmers market) 

½ teaspoon each: cinnamon and cardamom powder 

Pinch salt  

6 Tablespoons local honey 

Start by blanching and de-stoning the apricots. Bring a large pot of water to a boil. Fill a bowl with cold water. Drop the apricots into boiling water and boil for 20 seconds. Transfer to the ice water with a slotted spoon, and cool briefly. Slip off the skins, cut in half and remove the stones.  

Place the apricots and spices in a heavy saucepan and simmer for 15 minutes over medium heat. Simmer 10 to 15 minutes, stirring often, until the apricots have broken down into a Stir often until the apricots have reduced into a thick purée.  

While jam is cooking, sterilize pint mason jars and lids by placing them in the sink, pouring boiling water over them, and draining them on a clean dish towel.  

Separate oven racks so that a jar fits in between them and line the racks with cookie sheets. Preheat oven to 200 degrees. 

Add honey and stir to incorporate. Taste for sweetness and add more honey if desired. Turn off heat and ladle hot jam into hot jars. Make sure you leave 5 cm of headspace from the top of the jar.  

Remove air bubbles and adjust headspace as needed. Wipe any jam off of jar rims and put lids on jars.  Screw bands down until tight.  

Turn off the oven. Place jars in oven and leave them in for 6 hours or so. 

Test jars by pressing on the top to make sure that the lid is firm.  Repeat the oven canning process for any lids that are not firm. Label jars with name and date, place on pantry shelves. Enjoy with grilled local trout, on breakfast toast, or with pancakes. 

Apricot Tart with Local Wheat 

inspired by a traditional recipe for hamantaschen

For the crust, mix the following ingredients together: 

 2 cups New Mexico whole wheat flour (from Butterworks Farm perhaps!) 

 2 Tablespoons apple cider vinegar 

 ½ cup local butter, cut into squares (save the wrapper to grease your pie dish) 

 1 egg 

Mix all ingredients together and add a splash of water of needed. Dough needs to be firm enough that you can pick it up with your hands and shape it into a flat disc. Wrap it in waxed paper and place it in the fridge to rest for 15 minutes. 

Take 1 pound ripe, fresh apricots and slice each one in half. Remove the stones. Place halves in a bowl and toss with: 

 Juice from ½ lemon 

 1 teaspoon vanilla extract 

 1 teaspoon cardamom powder 

 Pinch salt 

 5 Tablespoons local honey 

Set aside. 

Preheat the oven to 350 degrees. 

Grease a 9 inch cake or pie pan with the wrapper from your stick of butter. 

Remove dough from fridge and roll it out between two sheets of waxed paper. 

Spread dough evenly into the bottom and along the sides of a 9 inch round pie or cake pan.  

Arrange apricot halves in layers, cut side down, on the pie crust. 

Using the same bowl in which you mixed the apricots, mix together: 

 1 cup whole wheat flour 

 ¼ cup vegetable oil 

 2 teaspoons cinnamon 

 Pinch salt 

Leave this batter clumpy and use your fingers to sprinkle it over the top of the apricots to make a crumble topping. Bake for 1 hour, or until a knife inserted into the center tests clean.  

Mediterranean Wheat Berry Apricot Pilaf 

Boil 2 cups water in a medium stock pot. 

Take 1 cup local wheat berries, rinse well, and pour into the boiling water. 

Turn off the heat, cover, and set aside for ½ hour or so. This will tenderize the berries and reduce their cooking time. 

Meanwhile, slice 6 ripe, fresh apricots in half and remove their stones. 

Dice them into fingernail-sized cubes.  

Place them in a bowl and toss them with 4 Tablespoons olive oil and 1 Tablespoon apple cider vinegar. 

Mince 2 cloves garlic and 1 small shallot. Add these to the bowl. 

Wash one bunch fresh, tender green kale. Chop coarsely and add to the bowl. Set aside. 

Then, drain any remaining water and rinse wheat berries through a fine mesh strainer. 

Return berries to stock pot, add 2 cups water, and bring to a boil. 

Add 2 Tablespoons each: salt, lavender, tarragon, and rosemary. 

Reduce heat to medium and simmer, with lid askew, for 20 minutes,  

Add the apricots, garlic, shallots and kale. Stir briefly to incorporate and cook for 10 more minutes, or 

until there is no water left at the bottom.

Enjoy with scrambled eggs for breakfast or local beans for dinner. 

Summer Cool Down

Try these recipes to cool down and savor summer. They will keep for 5 days in the fridge and can be eaten cold, either separately as a snack or together as a meal.

Fennel Apple Salad               

1 large fennel bulb, thinly sliced (about 2 cups)
½ large green apple, thinly sliced (about ½ cup)
¼ cup lemon juice
2 Tablespoons olive oil
1 Tablespoon chopped fennel fronds
Salt and freshly ground black pepper to taste

Toss together all ingredients in bowl. Let stand 20 minutes. Refreshing!

***

Artichoke Egg Salad

1 16-oz. jar artichoke hearts packed in water, drained
4 hard-boiled eggs
¼ cup chopped chives
¼ cup chopped fresh celery
¼ cup chopped fresh basil
3 Tablespoons olive oil
3 Tablespoons lemon juice
1 clove garlic, minced
1 teaspoon stone-ground brown mustard
Salt and freshly ground black pepper to taste

Pulse all ingredients in food processor until chunky. Chill at least 30 minutes before serving.

***

Whole Grain Tabbouleh

 

3 cups cooked whole grains 

(kamut, spelt berries, quinoa, brown rice - choose your two favorites)
2 cups seeded and diced cherry tomatoes
2 cups peeled, seeded and diced cucumber
1 cup finely chopped fresh parsley
⅓ cup finely chopped fresh mint
2 cloves garlic, minced
4 Tablespoons lemon juice
4 Tablespoons olive oil
Salt and freshly ground black pepper to taste 

In large bowl, combine grains, tomatoes, cucumber, parsley and mint. Drizzle oil and lemon juice over the mixture while you stir. Add salt and pepper.

Serve with goat cheese, feta or almonds if you like.

Summer Healing Spices

Tap into how you are feeling and cook with these when you can!

Basil  - anti-bacterial, anti-spasmodic, digestive, galactagogue, tonic and aromatic. Contains orientin and vicenin, two water-soluble flavonoids, which both stimulate growth of white blood cells and protect cell structures as well as chromosomes from radiation and oxygen-based damage. Basil’s volatile oils, which contain estragole, linalool, cineole, eugenol, sabinene, myrcene, and limonene, protect against unwanted bacterial growth of pathogens such as: Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Yersinia enterocolitica, and Pseudomonas aeruginosa. Essential oil of basil, obtained from its leaves, has demonstrated the ability to inhibit several species of pathogenic bacteria that have become resistant to commonly used antibiotic drugs.

Peppermint – stomachic, and cooling, it relieves indigestion, dyspepsia, and colonic muscle spasms by relaxing the smooth muscle tissue of the intenstines. Essential oil of peppermint also stops the growth of many different bacteria, including: Helicobacter pylori, Salmonella enteritidis, Escherichia coli, and methicillin-resistant Staphylococcus aureus (MRSA). Peppermint contains rosmarinic acid, which helps open bronchial passageways and reduce the effects of allergy-induced cold symptoms.

 

Parsley – depurative, anti-dandruff, digestive, emmenagogue, expectorant, odontalgic, stomachic, and tonic. rich in Vitamin C to decrease inflammation, beta carotene to help prevent infection and strengthen immunity, and folic acid (B vitamin) to support cardiovascular health. The activity of pasley's volatile oils qualifies it as a "chemoprotective" food that can help neutralize particular types of carcinogens as well as ease the burn of insect bites and stings.

Rosemary – antiseptic, antispasmodic, astringent, cardiac, carminative, diaphoretic, nervine, and ophthalmic. Contains rosmarinic acid, which stimulates the immune system, increases circulation, and improves digestion. Anti-inflammatory, digestive, and aromatic, the potent herb both aids in digesting fats and decreases the risk of infection from contaminated foods. It increases circulation, specifically to the head and brain, thus improving concentration.

Sage – antiseptic, antispasmodic, carminative, galactofuge, vasodilator, tonic, cholagogue, and astringent. Improves memory by decreasing the growth of neurovascular plaque in the brain. Soothes the digestive tract, dries excess mucus from all membranes, and provides crucial phytonutrients which counteract the effects of oxidation, not only in human blood but also in cooking oils and nuts.

 

Thyme – anthelmintic, antiseptic, deodorant, diaphoretic, disinfectant, expectorant, sedative, tonic, repellent, and fungicidal. Contains thymol and other volatile oils, which have antimicrobial activity against bacteria and fungi such as: Staphalococcus aureus, Bacillus subtilis, Escherichia coli and Shigella sonnei. Helps preserve foods and protect them from microbial contamination. Thymol helps increase the percentage of healthy fats, such as DHA (docosahexaenoic acid, an omega-3 fatty acid) in brain, kidney, and heart cell membranes.

Summer foods to savor and share

Summer solstice is just one week away, bringing the sun's culmination and the longest day. Pause and reflect on all that has transpired since spring. 

Seeds planted by birds, farmers' hands, and our intentions have begun to germinate. Summer's expansive energy helps prepare these seeds to grow strong and healthy. 

Try these recipes to celebrate summer and share food with friends. Take them on a picnic or a camp-out!

Strawberry Pea Salad with Mint Vinaigrette

For the salad:

1 cup sugar snap peas

2 cups strawberries

2 cups salad greens

For the vinaigrette:

4 Tablespoons good olive oil or local sunflower oil

2 Tablespoons balsamic vinegar

1 handful freshly chopped mint

salt and pepper to taste

Rinse peas and strawberries. Break the tips off the peas and remove the strings. Place them in your serving bowl.

Cut tops off of strawberries and slice them into the bowl.

Add salad greens and mix everything together.

In a pint-sized mason jar, whisk together the dressing ingredients. Pour over salad and allow to marinate for 15 minutes at room temperature or up to 2 hours in the refrigerator before serving.

Garnish with goat cheese if you like.

***

Pinto Bean Cornbread Casserole

You will need:

1 Tablespoon sunflower oil

1 onion, chopped

2 garlic cloves, minced

2 medium zucchini, chopped

1 1/2 cups cooked pinto beans

1/2 cup fresh or frozen corn kernels

1 teaspoon each: cumin, chipotle powder, oregano, coriander

1/2 teaspoon each: salt, black pepper

1/2 pound fresh spinach

1 cup coarsely ground cornmeal

1/2 teaspoon salt

Preheat oven to 325 degrees.

Heat the oil in a deep, round cast iron skillet on medium-high heat.

Add the onion and cook until soft, about 7 minutes.

Add the garlic and cook for 1 more minute.

Add zucchini and cook for 10 more minutes, until soft.

Add the cooked pinto beans, corn, spices, and 1/2 cup water.

Bring to a simmer, reduce the heat to medium low, cover, and cook for 15 more minutes.

Add spinach, cook 2 minutes or until wilted, and turn off heat.

Meanwhile, in a separate pot, heat 3 cups water. When boiling, add 1/2 teaspoon salt and whisk in the cornmeal. Reduce the heat to low and cook for 5 minutes or until thickened, stirring frequently.

Pour the cornmeal mixture on top of the bean mixture in the skillet and spread it out in one even layer. Bake for 30 minutes. Yum!

***

Chocolate Pecan Cake with Coconut Frosting

For the cake batter, melt these ingredients over low heat in a small pot or double boiler:

3 ounces unsweetened chocolate

2 Tablespoons coconut oil

1 Tablespoon vanilla extract

4 Tablespoons unsweetened cocoa powder

1 ripe, mashed banana

4 Tablespoons maple syrup

Pecan Tree Flowering

1/3 cup unsweetened almond or rice milk

Meanwhile, in a mixing bowl, whisk together: 

1/4 cup coconut flour (I like Bob's Red Mill brand)

1/4 cup unsweetened, shredded coconut

2 Tablespoons ground flax meal 

1/4 cup coarsely chopped pecans

1 teaspoon cinnamon

pinch salt

Preheat oven to 350 degrees.

Allow melted chocolate mixture to cool for 5 minutes. Then, whisk it into the rest of the batter.

Add 1 Tablespoon apple cider vinegar.

Pour into greased cake pan. 

Bake for 25 minutes at 350 degrees.

As cake bakes, make the coconut frosting. In a small pot, melt together:

1/4 cup coconut butter or, if you can find it, 'coconut manna' (I like Nutiva brand)

2 Tablespoons unsweetened, shredded coconut

1 Tablespoon vanilla extract

4 Tablespoons maple syrup

1/4 cup unsweetened almond, rice or soy milk

When cake is baked, allow it to cool for 30 minutes. Drizzle icing over the top and spread gently with a knife. Allow to cool completely before serving.

Summer Delights

Summer is here! The upcoming full moon is known by many as the 'strawberry moon', and for good reason! These delightful little berries are growing ripe in my garden alongside a huge patch of rhubarb.


I love making this recipe, which I have adapted from the Fields of Greens cookbook.


Strawberry Rhubarb Cobbler

Preheat the oven to 375 degrees.

Wash 1 pound of rhubarb, cutting off any brown spots or leaves still on the stalks. Cut stalks in half lengthwise before slicing ½-inch thick so that all of the pieces are approximately the same size.

Wash 1 pint strawberries. Cut them into halves or leave whole if small.
Toss the fruit with 1/3 cup maple syrup, 2 Tablespoons flour (spelt, rice,or millet), and zest of 1 orange.

Place in an 8-inch square baking dish or a 9-inch round cake pan.

Make the topping by combining 1 1/2 cups flour (spelt, rice, or millet), pinch salt, 1 Tablespoon baking powder.

Cut in 4 Tablespoons coconut oil OR unsalted butter.

Add 2 Tablespoons maple syrup and 1 cup milk (almond, rice or cow), and mix lightly, just until the dry ingredients are moistened. Cover the fruit with tablespoon-size dollops of topping, using all of it.

Bake for 35 to 40 minutes, until the topping is browned and cooked through and the fruit is bubbling.

*It's just as delicious made simply with strawberries. You’ll need 3 baskets of berries, about 5 cups washed, hulled, and cut into halves or left whole if small. The berries are so sweet that you’ll need only 1/4 cup maple syrup. Toss them with the maple, 2 tablespoons flour, and the chopped zest of an orange. Assemble the cobbler and bake as directed.

Simple, Healing Meal

To soothe your spirit, cleanse your organs, and prepare yourself for the transition into summer, try to eat this meal for lunch and/or dinner for a week.

Kitchari means mixture, usually of two grains. In Ayurvedic medicine, which originates in India, food is considered medicine. This recipe comes from that tradition and is particularly nourishing and easy to digest. I like to prepare the rice and lentils separately and mix them in my bowl.

For the rice:

Rinse 1 cup long grain brown rice.

Bring to a boil with 2 cups water. Reduce heat to simmer and cook , with lid askew, for 30 minutes.

In a skillet, heat 1 Tablespoon ghee or coconut oil with:

            1 teaspoon salt

            1 teaspoon each: mustard seed, cumin seed, cumin powder, coriander powder, turmeric powder

When seeds start popping, turn off heat and slowly pour mixture into cooking rice.

You can add zucchini, summer squash, peas, cauliflower, broccoli or asparagus to the rice.

For the dahl:

Rinse 2 cups yellow split lentils. Drain and bring to a boil with 5 cups water.

Reduce heat to medium and cook, uncovered, for 30 minutes, stirring occasionally.

Skim off any white foam that develops and discard it.

In a skillet, heat 1 Tablespoon ghee or coconut oil with:

            1 teaspoon salt

            1 Tablespoon each: cumin powder and garam masala

            1 teaspoon each: turmeric and coriander

Add vegetables such as beets, carrots, sweet potatoes, collards, kale and spinach to the skillet. Add 1 cup water, cover, and simmer on low heat for 15 minutes. Mix into the lentils, stir, and enjoy!

Different kinds of burgers

Would you like to put something other than meat on your barbecue grill? 

Try these options:

Portobello Black Bean Burgers

1/2 pound portobello mushrooms, wiped clean

1 small can black beans, rinsed and drained (I like Eden Organics)

1 teaspoon each cumin and coriander

1/2 tsp salt

1 egg

Vegetable oil for cooking

Preheat oven to 375 degrees.
In a food processor, chop mushrooms into extra fine pieces. Saute on medium heat with vegetable oil for 15 minutes. Return to food processor.
Add beans, spices, salt, and egg; process until fully combined. Liberally coat a large nonstick baking pan with vegetable oil. Form 4 patties, then gently place onto baking sheet. Bake for 10 minutes, flip with a spatula, and bake for 10 more minutes. 

Garnish with avocado slices and enjoy with salad and sourdough bread!

Lentil Carrot Burgers

1 cup brown lentils

2 cups water

1 Tbsp cooking oil

1/2 cup onion, finely chopped

2 cloves minced garlic

1/4 cup grated carrots

1 tsp each: cumin, paprika, salt

Fresh black pepper to taste

1/2 cup sunflower seeds

1/2 cup quick oats

1 Tablespoon tahini (roasted sesame seed butter)

1/4 cup minced fresh basil or parsley

Soak lentils in hot water for 2 hours. Drain and rinse lentils.

Place drained lentils in a 4 quart pot with 2 cups of water. Bring to a boil, then simmer, un-covered for 1 hour. Skim off any foam that rises to the top.

Preheat oven to 375 degrees.

Remove lid and turn heat up to medium, stirring occasionally, until remaining liquid has been absorbed. Mash lentils with a potato masher or immersion blender.

Chop onions and garlic. Grate carrots.

Sauté onion and garlic with oil in a frying pan until onion is soft, about 5 minutes. Add spices and stir to incorporate.

Add oats, sunflower seeds and grated carrots.Cook for 2 more minutes. Turn off heat.

Add minced basil or parsley and tahini.

Place in a bowl and knead briefly with your hands to make a stiff mixture. If it does not seem stiff enough, add a few more oats.

Grease a baking sheet with vegetable oil. Shape the lentil mixture into patties and place each one on the baking sheet. 

Bake for 10 minutes, flip with a spatula, and bake for 10 more minutes. 

Garnish with pesto and goat cheese and enjoy with salad and sourdough bread!

Spring Awakening

During this time of spring when sunlight and starlight are equal, find balance between the slow weight of winter and the quickening freshness of spring. According to Traditional Chinese Five Element Theory, spring is the time of the liver and the wood element. By adding sour flavors to our daily meals, we adapt to the changing climate, prevent seasonal colds, aid digestion, soothe inflammation, and release the heaviness of winter. Sour foods include: lemons, limes, oranges, apples, celery, garlic, leeks, mung beans, rye, teff, and fermented foods like sauerkraut. Add some sprouts as a garnish to your grains and use apple cider vinegar and olive oil as a condiment for braised greens.

Ginger 'pickles'

I recently learned this recipe from Dr. Vasant Lad at the Ayurvedic Institute in Albuquerque, NM. These spicy treats stimulate digestion and balance overall metabolism. You can make a jar of them and keep them in the fridge for 3 days. Enjoy one before each meal.

You will need:

a thick piece of fresh ginger root

rock (coarse) salt

1 lime

Make ginger root slices as thin as possible with a sharp knife. Place them on a plate in one flat layer. Sprinkle them with rock salt. Cut open the lime and squeeze it onto the ginger. Let the slices sit for 5 minutes or so before eating.

Spiced mung bean stew

You will need:

1 cup mung beans, soaked overnight

 

	2 Tablespoons extra-virgin olive oil or sunflower oil (choose the one that’s local to you)
	2 large onions, diced  5 stalks celery, diced
	4 cloves garlic, minced  1 inch fresh ginger root, minced
	2 Teaspoons each: ground coriander, ground cumin, salt 1 teaspoon each: ground turmeric, paprika, black pepper ½ teaspoon ground cardamom and cinnamon
	7 cups vegetable broth (make your own or choose a sugar-free, low-sodium variety)
	Juice of 1 lemon
	3 Tablespoons chopped fresh parsley
	2 Tablespoons chopped fresh cilantro  Rinse the soaked mung beans. In a medium-sized stock pot, bring the soaked mung beans to a boil, using four times as much water as beans. Cook for 45 minutes on medium-high heat, skimming foam as it rises to the top of the pot.

Meanwhile, heat the oil in a large, heavy-bottomed soup pot over medium-high heat. Add the onions and cook until tender, about 5 minutes. Add the celery, garlic, ginger, and powdered spices. Cook for another five minutes or so. 

Add the broth and heat to boiling. Reduce heat to simmer and cook for 30 minutes or so.

Once the beans are soft, place a fine mesh strainer over the sink and pour them through it. Rinse beans and add them to the soup pot.

Stir in the lemon juice, parsley, and cilantro, cover, and cook on high for 10 minutes. Serve hot with injera, sourdough rye bread, or cooked millet.

Teff pancakes or injera, ethiopian skillet bread

Teff is a gluten-free grain in the grass (poaceae) family. It is rich in iron, fiber, and calcium. When fermented for 24 hours in this recipe, it acquires a sour flavor, which awakens the taste buds to spring’s arrival.

You will need:             

        ½ cup teff flour
        ½ cup millet flour
        1 cup water
        1 teaspoon salt
        vegetable oil

Mix the teff and millet flour in a bowl. 

Slowly add the water, whisking to avoid lumps.

Cover the bowl with a thin cloth napkin and tuck the corners under the bowl. Set it aside for a day and allow it to ferment. In this time, your injera batter will start to bubble and acquire a slightly sour flavor or tanginess.

If your batter does not ferment on its own, try adding a teaspoon of baking powder.

When you are ready to cook the injera pancakes, stir the salt into the batter.

Place a thin layer of vegetable oil in a nonstick or cast iron skillet. Heat until a water drop dances on the surface.  Keep the heat at medium temperature.

Coat the pan with a thin layer of batter. Each pancake can be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly as it heats.

Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.

You do not need to flip it. By keeping it thin, each pancake will cook all the way through.

Serve with stew, sauerkraut, and other spring vegetables that appeal to you.

Grapefruit-braised endive with apple cider vinegar

You will need:
     1 Tablespoon honey
     1 garlic clove, minced

     1 inch fresh ginger root, minced - about the same quantity as the garlic
     Juice of 1 small grapefruit

     1 teaspoon apple cider vinegar
     2 cups water
     1 Tablespoon rock (coarse) salt
     5 endive hearts (inner portion)

     2 Tablespoons local vegetable oil (olive or sunflower)

In a small bowl, whisk together the honey, garlic, ginger, grapefruit juice, ginger and vinegar. Set aside.

Bring the water and salt to a boil over a high heat in a large skillet. Add the endive hearts and allow them to cook for 3 minutes. Drain them and slice the endives into ½ inch rounds and set them aside. 

Add the honey mixture to the pan and bring it to a boil. Reduce the heat and cook it for 3 more minutes (or until it thickens). Return the endives to the pan, turn off the heat, and stir gently to coat them with the sauce. 

Place the endive rounds on individual serving plates. Drizzle them with the pan sauce and olive oil.

'Choose My Plate'

Thanks to Michelle Obama's work on healthy eating, the USDA has altered its food pyramid to a food plate. http://www.choosemyplate.gov/food-groups/
This seems like a step in the right direction towards eating more whole, local, unprocessed foods.

Acid-Alkaline Balance

Millet 'Polenta'

Polenta is the Italian word for cornmeal porridge that, when stirred vigorously as it cooks, becomes creamy and sets once it cools. This recipe substitutes millet, an alkaline grain that balances the intestinal pH and is touted as diabetic-friendly because its abundance of B vitamins slows sugar absorption.

To prepare this dish, you will need millet, water, and salt.

Variations:

>>Stir in butter or vegetable oil (3 Tablespoons per cup of dry millet) as the dish cooks;

>>Sprinkle in coriander and thyme for a rich, subtle flavor (1 teaspoon each per cup of dry millet).

This recipe serves 2 people and keeps in the refrigerator for 5 days.

Directions:

Place ½ cup dry millet in a medium stock pot with 2 cups water.

Bring to a boil. Reduce to a simmer. Add 1 teaspoon salt.

Simmer, uncovered, until millet begins to thicken (about 20 minutes).

Stir occasionally and vigorously. Cooking can build arm strength! Use your muscles.

At this point, add butter, oil, and spices if you like.

Cook on low heat and keep stirring occasionally until millet reaches a porridge-like consistency.

If millet bubbles and splatters on the stovetop, cover it and cock the lid slightly so that steam can escape.

Pour thick millet into an 8x8 glass container or pie plate. Allow it to cool for about 15 minutes.

Slice and serve toasted, grilled, or as is.

You can add toppings such as: fresh tomatoes and cheese; pesto; grilled zucchini; artichoke spread; avocadoes and hummus; caramelized onions and swiss chard; kimchi.

Healing Properties

Millet: nutrient dense, hypo-allergenic, complex carbohydrate; offers a balance of B vitamins and magnesium to support digestion and balance blood sugar; useful in countering the mucus-forming effects of bread/cereal.

  

Quinoa Casserole with Spiced Roots

You will need:

        4 Tablespoons clarified butter

        2 Tablespoons lime or lemon juice
        2 Tablespoons Mediterranean blend (see above)

        3 turnips, chopped into cubes

        4 carrots, chopped into ½ inch rounds

        3 parsnips, chopped into ½ inch rounds

        1 bunch kale, collards, or chard chopped

        Salt to taste

        1 cup cooked quinoa

        1/3 cup walnuts or almonds

        2 eggs, beaten

Heat clarified butter in a large skillet. Add the spices, stir and sauté on low heat for 2 minutes.

Add chopped roots. Raise heat to high for 2 minutes.

Add lime or lemon juice, cover and reduce heat to low. Add spices. Simmer for 10 minutes.

Chop greens. Add to skillet. Add water if anything is sticking to the bottom.

Meanwhile, cook 1 cup quinoa in 2 cups water.                 

Add nuts towards the end of cooking.

Grease a casserole dish with sunflower oil.              

Preheat oven to 375 degrees.

When roots are soft, place in the contents of the skillet bottom of the casserole dish.

Once quinoa and nuts are cooked, spread it on top of the vegetables.

Pour beaten eggs over quinoa.

Bake for 20 minutes. This is a delicious and filling potluck dish that serves 6 people and keeps in the refrigerator for 4 days.

Healing Properties

Dark, leafy greens (kale, collards): alkaline food rich in folic acid, calcium, and fiber.

Quinoa: nutrient-dense, hypo-allergenic, gluten-free complex carbohydrate; offers a balance of B vitamins and magnesium to support digestion and balance blood sugar; useful in countering the mucus-forming effects of bread/cereal.

Walnuts: rich in omega 3 essential fatty acids; gently laxative; cardio-protective; contain ellagic acid, which supports the immune system.

Mung beans with spinach and coconut milk

Soak 1 cup mung beans for 6-8 hours and cook on medium-high heat for 30 minutes. Rinse, drain, and place in a mixing bowl with:

1 Tablespoon mustard

2 teaspoons salt

1 Tablespoon each cumin and coriander

1 teaspoon lemon or lime juice

2 Tablespoons coconut oil

Toss with a spoon until beans are well-coated.

 

Peel and dice two large shallots.

Mince 1 inch fresh ginger root.

Place 2 Tablespoons coconut oil in a deep-bottomed skillet and sauté shallots and ginger for 5 minutes, or until shallots are translucent.

Add salt, ½ Tablespoon garam masala, 1 teaspoon turmeric.

Add the beans and their sauce.

Open a can of coconut milk, mix well, and add to skillet. Add 1 cup water.

Bring everything to a boil, reduce heat to medium, and simmer with a lid on for 20 minutes.

Wash and chop 1 large bunch spinach. Add to the skillet and cook until well wilted, about 5 minutes.

Healing Properties

Coconut: combines saturated fat with dietary fiber to protect nervous system and allow effective use of fat as energy.

Ginger: warming, anti-inflammatory, soothes stomach cramps, reduces flatulence. 

Mung beans: high in both soluble and insoluble fiber to ease transit time and clear arteries of unwanted build-up; rich in protein to maintain acid-alkaline balance in the system while nourishing muscles and providing slow, stready energy; high in folate, iron and magnesium, which are essential to healthy organ function and lymphatic circulation.

Blueberry bannock bread

Originally from Saskatchewan, this delicious blueberry bread features whole ingredients. 

Preheat oven to 400 degrees.

 

In a food processor or spice/espresso bean grinder, pulse to a coarse meal:

    2 cups rolled oats

Place in a mixing bowl and mix together with:
    1 Tablespoon baking powder

    1 teaspoon cinnamon
    1/2 teaspoon salt

Make a well in the center of the dry ingredients and add:
    1 cup water, cow milk or almond milk
    1 cup blueberries, fresh or frozen

    4 Tablespoons cold butter or coconut oil

Whisk together, incorporate with dry ingredients until just barely mixed, and pour into greased pie plate or baking dish. The batter will be lumpy.

Bake for 20 minutes at 400 degrees. 

Cut in pieces & serve! Keeps in the refrigerator for 1 week.

Healing Properties

Blueberries: strengthen them immunity and enhance overall health with power-packed antioxidants; support brain function and offer acid-alkaline balance in intestines.

Oats: high in fiber to lower cholesterol levels and reduce risk of heart disease; ease digestive stress and support healthy transit time; enhance immune response to infection and stabilize blood sugar.

Get Creative With One Ingredient

In my last post, I explored how sweet potatoes can become healthy desserts. This delicious vegetable, which is rich in beta carotene to promote healthy skin and keen eyesight, also offers a wide array of anti-oxidant plant compounds that ease digestion and reduce intestinal inflammation.

When you purchase a few pounds of sweet potatoes, try to prepare a few different dishes with them. This practice will reveal how versatile one vegetable can be when combined with various spices and other ingredients. Savor this rooting, warming food as winter's coldest full moon wanes its way into spring.

Sweet Potato Spread

Chop one large sweet potato into ¼ inch cubes.

Place in stock pot, cover with water, cover with a lid, and bring to a boil.

Boil for 10 minutes or until cubes are tender when poked with a fork.

Drain water and place boiled sweet potatoes in food processor

Add:

            ¼ cup olive oil

            ½ teaspoon each: cinnamon, coriander, nutmeg, cardamom

            2 teaspoons salt

            You can also add 1 Tablespoon almond butter or ¼ cup fresh ground almonds if desired

Blend at highest speed for 2 minutes.

Serve and enjoy with oatmeal, on toast, or by itself as a snack.Garnish with chives if you like.

Sancocho de Habichuelas Rojas – Dominican Sweet and Sour Red Bean Stew

Soak 2 cups kidney beans in water overnight. Rinse, drain, and boil in 5 cups water until tender (about 35 minutes). You can also buy 1 can cooked kidney beans. I like Eden Organic salt-free brand.

While beans are cooking, prepare these vegetables:

            1 large yellow onion, peeled and diced

            2 medium sweet potatoes, skin on, rinsed and cubed

            2 medium gold potatoes, skin on, rinsed and cubed

            3 cloves garlic, minced

            ½ bunch fresh parsley, chopped

Set aside.

Coat the bottom of a soup pot with 4 Tablespoons vegetable oil (I like olive or sunflower).

Add onion, reduce heat to medium, cover, and simmer for 10 minutes.

When onion is translucent, add sweet potatoes and potatoes. Increase heat to high and sear the vegetables for 5 minutes, until their surfaces turn golden.

Reduce heat to low and add:

            2 teaspoons salt

            1 Tablespoon each: dried thyme and coriander powder

            ½ Tablespoon dried oregano

            1 Tablespoon lemon or lime juice

            1 can crushed tomatoes (I like Muir Glen) or 3 large whole tomatoes (when in season)

            ½ cup water

Mix well and simmer for ½ hour. Add garlic and parsley, simmer for 5 more minutes, and enjoy! Keeps in fridge for 5 days.

Simple, Healthy Dessert

In the cold of winter, the soothing warmth of sweet vegetables eases my day. After sifting through seed packets and organizing the planting of peas, kale, cucumbers and winter squash for the upcoming spring, my neighbor and I remembered something: we want to try to grow sweet potatoes! Even in this cold Vermont climate, we have hope that a long-season tuber can flourish. 

After such excitement, I started experimenting with the different ways to eat sweet potatoes. The first one is a fabulous dessert. Its rich flavor is astounding compared with the simplicity of its ingredients. 

Try it out and stay tuned for more recipes such as: South American Sweet Potato Avocado Ceviche; Italian Sweet Potato Frittata; Indonesian Sweet Potato Coconut Tempeh; Sweet Potato Pesto Corn Biscuits; Dominican Kidney Bean Sweet Potato Stew

Chocolate Sweet Potato Bites

Preheat oven to 375 degrees.

Rinse a sweet potato, poke it a few times with a fork, and place it in a baking dish.

Bake at 375 degrees for 1 hour.

Turn off oven.

Cut sweet potato open lengthwise, but do not cut it all the way through so that you can close it back up.

Spoon 2-3 heaping spoonfuls of coconut oil into the center.

Sprinkle in: 2 teaspoons cinnamon powder; 1 teaspoon cardamom powder

Add a handful of chocolate chips (I like Sunspire grain-sweetened ones). If you prefer to avoid chocolate, choose unsweetened carob chips.

Close it up and return it to the oven for 5 minutes so that everything melts.

Take out the treat, slice it length-wise into slices approximately 2 inches wide.

Place little slices on a plate and enjoy! I think it's like chocolate pudding from heaven! Each slice will freeze well.

Bake pie for comfort and community

The cold reminds me to keep warm, tend to my home, and remember to rest as the animals do. To honor this hibernation time, make space in your day to slow down and bake a pie. 

 

When we cook, we gain the opportunity to connect with the ingredients that will nourish us. As we peel fruits and vegetables, knead dough, and smell spices, our senses awaken to the delight of the delicious food to come. Use your imagination!

By baking this pie, you create a whole meal, which is ready to be sliced and shared with friends and family. As we eat together, we remember the importance of community. Take time to sit down for dinner with others. Silently savor the flavors for a few moments. Talk about them together. Feel the support that can come from sharing food with companions. This connection can provide true nourishment.

Here's a simple pie crust recipe made with leftover grains. 

Mix the following ingredients together: 
2 cups whole grain spelt flour or rice flour 
½ cup leftover brown rice, quinoa, millet or oatmeal
1 teaspoon salt

Make a well in the center of the bowl and add: 
¼ cup water 
¼ cup vegetable oil (I like organic sunflower oil) 
1 egg 
Incorporate all ingredients together and add a splash of water of needed. Dough needs to be firm enough that you can pick it up with your hands and shape it into a flat disc.

Preheat the oven to 425 degrees.

Grease a 9 inch cake or pie pan with vegetable oil.

Spread three quarters of the dough evenly into the bottom and along the sides of a 9 inch round pie or cake pan. Save one quarter to crumble over the top.

Pour filling into crust - see filling ideas below.

Use your fingers to spread the remaining dough over the top of the vegetables to make a crumble topping. It does not have to be perfect. Leave some air holes.

Bake for 45 minutes, or until a knife inserted into the center tests clean.

Here are some ideas for fillings, both savory and sweet. You can include spices like thyme and garlic to strengthen immunity or ginger root and cinnamon to stimulate circulation.

>>Caramelized onions and collard greens

>>Roasted roots - try turnips, beets, and carrots

>>Steamed, pureed sweet potatoes with salt, pecans and 2 beaten eggs

>>Ground turkey cooked with braised kale, garlic, and thyme

>>Cooked pinto beans with cumin, corn and roasted butternut squash 

>>Crimini mushrooms, celeriac and green cabbage sauteed in ghee

>>Coarsely chopped red apples tossed with cinnamon and maple syrup

To achieve a flaky crust, bake your pie at 425 degrees for the first 20 minutes and then lower oven temperature to 375 degrees for the next 20 to 30 minutes.

Questions? Contact me as you assemble your creation. 

Enjoy!

Drinking Chocolate and Breakfast Spice

Santa Fe is a food destination, and its pioneers are constantly inventing delightful combinations based on traditional ingredients. While walking the sunny city streets, watching locust leaves turn golden and clouds roll off the snow-capped Sangre De Cristo mountains, I noticed a shop I have never visited before: Kakawa Chocolate House. 

Guadalupe Church in Santa Fe

Stepping inside was like walking through time into a colorful and richly scented landscape in Oaxaca, Mexico. Altars honoring ancestors covered the mantle above the adobe fire place; purple, turquoise and gold depictions of the Virgen de Guadalupe made from thin silver adorned the white stucco walls. Without a moment of hesitation, I stepped up to the counter and started sampling their chocolate "elixirs", from pre-Colombian blends to modern European ones. Needless to say, cacao's unique flavor transported me to a euphoric place. 


Drinking chocolate is simple to prepare as long as you have the correct ingredients. For a simple version, you will need 85 to 100% bitter dark chocolate and sweetner. These chocolatiers use agave nectar. You can choose maple syrup or honey if you prefer.


Drinking Chocolate:
On medium heat, melt 1 ounce of darkest chocolate in a small pot with 6 ounces of water.
Once chocolate is melted, whisk it briefly. Add 3 Tablespoons sweetener and a pinch of salt.

Altar at Kakawa

Kakawa crafts combinations such as: red chile and rose; damiana and cacao nibs; caramel and nutmeg.


I can't help but think that this incredible drink would combine well with the sweet and spicy flavors of Northern New Mexico. I am proven correct when I take local ingredients to bake a chile cornmeal muffin. I visit the farmers market, where bakers are making delicious breakfast treats while signing up visitors for cooking classes. I gather some simple staples: roasted green chiles, mesquite honey from the hills above Dixon, New Mexico, and cornmeal from the nearby town of Chimayo. When combined and transformed through the oven's alchemy, these foods create a delicious breakfast or snack. Try them with drinking chocolate to warm your soul on a chilly winter day.


Green Chile Cornmeal Muffins


Dry ingredients:
1 cup coarsely ground cornmeal
1 cup flour (rice, spelt, or whole wheat)
1 teaspoon each: baking powder and baking soda
pinch salt


Wet ingredients:
1/4 cup peeled, seeded and chopped green chiles (look for Hatch Green Chiles in a can if you cannot find fresh ones)
1/4 cup local honey
1 egg (or 2 Tablespoons ground flax seeds for a vegan version)
1/4 cup milk (almond, goat or cow milk)
1/2 cup oil (sunflower or olive oil)


Preheat oven to 375 degrees.


Mix dry ingredients together in a mixing bowl.
Make a well in the center, add the wet ingredients, and whisk them briefly.
Incorporate dry into wet and mix until just barely blended.


Pour into greased muffin tins or a loaf pan.
Bake at 375 degrees for 25 minutes, or until edges are golden.
Enjoy!


Take a deep breath and savor the scent of your food before you taste it. Imagine how you can taste with your sense of sight and smell before you sample a dish with your tongue. This practice will help refine your palate to choose your own personal flavor combinations.

Pinto Beans, Chicos and Roasted Chiles

Fall in New Mexico offers a delicious harvest. In this arid climate, local people have been growing beans and corn for centuries. The abundant desert sun also allows chile peppers, sweet yellow, mild green, and spicy red, to grow bountifully. Every Saturday, vendors from the nineteen Northern New Mexican Pueblos come the the Santa Fe Farmers Market to sell their produce. 


I had the opportunity to talk with a farmer who had just threshed his crop of pinto beans, sweet corn, and chiles. As I sifted my fingers through the bushel basket of beans, he shared his wisdom about ways to cook the pintos so that they grow soft and digestible while maintaining their shape. 


Here is my interpretation of his recipe for cooked pinto beans:

Chiles with chicos (left) and pintos (right)

In a stockpot, place 1 cup of beans in 5 cups of boiling water; boil for 2–3 minutes, cover and set aside overnight. The next day, most of the indigestible sugars will have dissolved into the soaking water. Drain, and then rinse the beans thoroughly before cooking. Cook fresh beans for 30 minutes or dry beans for 50 minutes, skimming off any foam that rises to the top.


"We cook these beans with chicos", he told me, while opening a bag of smoked sweet corn for me to smell. The aroma, earthy and rich, tantalized my senses. I listened to his stories about the importance of preserving corn so that it lasts for the whole winter. First he described making chicos, sweet corn kernels smoked in their husks and dried in the sun. 


Then, he detailed the way to make posole, corn soaked in lime water and ash. This process, known as nixtamalization, is essential for producing whole grain dishes such as posole and hominy as well as masa harina, the corn flour from which tortillas and tamales are made.
Soaking the corn keeps it from sprouting while in storage. In addition to preserving the grain as foodstuff, this process also affords several significant nutritional advantages over untreated maize products. It converts B vitamins into a form that the body can easily absorb. It also makes amino acids and calcium more readily available.


Both forms of alchemy allow the corn to last for many months while creating a flavorful and digestible variation on this starchy vegetable.


Even though you may not be able to find chicos outside of New Mexico, posole is more readily available. When you have a winter day to spend at home, try this recipe for Posole Stew. It will take about 6 hours to cook and the final flavor is well worth the wait.

1 pound prepared posole corn, well-rinsed         

1 medium onion, chopped
2 cloves garlic, minced
10 cups water

1/4 teaspoon oregano

1 teaspoon ground cumin
5 cups water, approximately

3-6 dried red chile pods, rinsed and crumbled
2 tablespoons salt                     

Place posole and 10 cups water in large stewing pot. Bring mixture to a boil at high heat. Reduce heat to low and simmer posole for 5 hours. Add the remaining ngredients to posole and simmer for 1 hour. 

Whether cooking beans with chicos or posole, many New Mexicans add freshly roasted green and red chiles. Their spicy sweetness lends even more depth to these traditional foods. 


Beyond being staple foods of the pueblos in Northern New Mexico, beans and corn are both food and seed. Every time we save a kernel of corn or a bean, we create the possibility for another crop to grow next year. Beyond their capacity to nourish us with a balance of protein and carbohydrates, these delicious seeds also feed the soil with their bio-available abundance of nitrogen, phosphorous and calcium.


No wonder each pueblo offers gratitude for beans and corn in its traditional dances and speaks of their meaning in their creation stories. Make time to cook and savor the simple richness of these foods for yourself.

Roasted Chiles

Roasting Chiles

Harvest Moon Recipes

This full moon also known as harvest moon, the hunters' moon, blood moon, and moon of first frost. The last squashes and hardy greens are coming from the garden as crimson and gold leaves cover the beds, mulching the soil as they decay.Take time to cook simple, warm, and nourishing soups and whole grains. Choose as few ingredients as possible. Let them speak for themselves as you savor their simplicity with each bite.  

Pumpkin Paprika Soup

1 two-pound cooking pumpkin or Kabocha squash to yield 3 cups roasted pumpkin OR two cans of pumpkin purée

4 Tablespoons coconut oil OR butter

2 medium yellow onions, chopped

3 garlic cloves, minced

1 Tablespoon paprika

1 teaspoon ground coriander

½ teaspoon ground cloves

1 teaspoon dried thyme

Salt and freshly ground pepper to taste

2 cups chicken broth or vegetable broth

¼ cup cream OR ½ can coconut milk

To make pumpkin purée, cut a Kabocha squash or pumpkin in half, scoop out the seeds* (an ice cream scoop works well), and place face down on a greased baking sheet.

Bake at 375 degrees until soft, about 45 minutes. Cool for 10 minutes then scoop out the flesh.

Freeze whatever you don't use for future use.

*You can save the seeds, rinse them, coat them in salt, olive oil, cumin and coriander and toast them on a cookie sheet for 15 minutes. They are a delicious snack or a lovely soup garnish.

Meanwhile, chop vegetables for the soup.

When pumpkin/squash is ready, melt butter or coconut oil in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes.

Add all spices and stir briefly.

Add pumpkin purée. Add broth and water. 

Mix well with a wooden spoon. Bring to a boil, reduce heat, partially cover, and simmer for 20 minutes. 

Working in batches, transfer soup to a blender or a food processor. Blend until smooth. Return the soup to the pot. 

If you have an immersion blender, you can blend directly into the soup pot.

With soup on low heat, slowly add the cream or coconut milk, stirring to incorporate. Add salt to taste. 

Serve with biscuits or cornbread. 

Pumpkin: high in Vitamin A and fiber, this sweet, satisfying winter vegetable has a high carotenoid content, which lends an orange color and provides zinc to strengthen immunity and lutein to stave off free radicals that contribute to macular degeneration.

 

Kasha Biscuits

¾ cup cooked kasha (buckwheat groats)

¼ cup coconut oil OR butter
¼ cup ground flax seeds

¼ cup ground sunflower seeds
1 Tablespoon lemon juice
½ teaspoon nutmeg

1 teaspoon caraway seeds
1 teaspoon each: baking powder, baking soda, salt

Place ½ cup dry kasha (buckwheat groats) and 1 ½ cups water in a stock pot. Bring to a boil, reduce heat to simmer, and cook, uncovered, for 15 minutes or until kasha begins to thicken.

Stir vigorously until grain reaches porridge-like consistency. Set aside to cool for 15 minutes. 

Meanwhile, preheat the oven to 375 degrees.

Grind flax seeds then sunflower seeds in a spice/espresso bean grinder until they reach a flour-like consistency.

Place in a mixing bowl and add the coconut oil OR butter, cut into chunks.

Add spices, salt, baking powder and baking soda and mix well. Incorporate the cooled kasha and then the lemon juice.

Drop mix in heaping spoonfuls on a greased glad baking dish.
Bake for 20 minutes, or until the edges have turned dark brown.

Kasha: also known as roasted buckwheat groats, this gluten-free whole grain contains all essential amino acids (eight proteins that the body cannot manufacture), provides a complete protein source, and soothes the nervous system.

Millet Cauliflower Casserole

Pour 1 cup millet into a cooking pot with 3 cups water. Bring to a boil, reduce to simmer, and add 1 teaspoon each: turmeric, cumin, coriander, salt. 

Cook with the lid askew, for 30 minutes.

Meanwhile, chop one large yellow onion into crescents.

Coat the bottom of a deep skillet with olive oil, heat the oil, and add the onions. Season with salt and pepper. Reduce heat to medium, cover, and saute for 10 minutes, or until onions are translucent.

Rinse and chop 1 head cauliflower into bite-sized pieces. 

Push onions to the edges of the skillet and add cauliflower.

Splash 2 Tablespoons lemon juice or white wine over the cauliflower, cover, and sauté for 15 minutes. Stir occasionally and add a splash of water if vegetables are sticking to the skillet.

Once cauliflower is browned, incorporate with onions, turn off the burner and set aside.

Tend to your millet. Stir it as though you were cooking oatmeal. Add 3 Tablespoons olive oil.

Cook on low heat and stir occasionally until millet reaches thick consistency. Cook it long enough so that the grains break down but the mixture maintains a batter-like consistency. Set aside.

Preheat oven to 425 degrees. 

Grease a 9x9 square glass baking dish. Assemble the casserole by starting and ending with a layer of millet. Alternate layers of millet and vegetables.

Bake for 20 minutes, until top has started to brown. Enjoy with grilled tempeh, chicken, or white beans and a bowl of soup.

Millet: gluten-free whole grain, rich in B vitamins and iron, potassium, magnesium, manganese, phosphorus; ideal for blood glucose control and weight management.

Another Recipe from Sage Mountain

As Autumn Equinox approaches, I have the privilege of spending days at Sage Mountain Herbal Retreat Center to cook for herbalism students.

Last night's meal culminated in a spontaneous dessert creation. A student brought a beautiful winter squash from her garden to share with everyone. We cooked it into a squash custard. The simple richness of its fall flavors delighted everyone! Give it a try.

Squash Custard

Choose pumpkin or butternut squash. 

Chop it, scoop out the seeds and save some if you would like to plant them next spring.

Place chopped pieces, skin on, in a metal steamer. Fill the bottom of the steamer with water, bring to a boil, reduce to low, and steam for 15 minutes or until squash is soft.

Preheat oven to 375 degrees.

Grease a 9-inch round or square glass baking pan with oil.

Once squash is soft, remove from steamer and rinse quickly in cold water.

Remove outer skin, and place in a bowl.

Use about 3 cups of cooked squash and add:

1 can whole fat organic coconut milk

1/4 cup maple syrup

1/2 teaspoon each: cinnamon, cardamom, allspice

1/4 teaspoon each: nutmeg, cloves

pinch salt

Mash everything together with a potato masher until all is well incorporated.

In a separate bowl, whisk 4 eggs.

Add eggs to squash mixture, mix together, and pour into baking dish.

Bake at 375 for 20 minutes, or until custard has set.

Yum! Serve as is or topped with toasted pine nuts or pecans.


You can also use this as a pie filling. Just be sure to bake your pie crust half-way before adding custard mix.

Transition Into Fall with Spelt Squash Gnocchi

Welcome to the September full moon, a poignant transition time between late summer and fall. Garden vegetables grow sweeter during cool nights, somehow knowing that this is their last chance to flourish. Savor autumn's balance between abundance and surrender. It will bring harmony to the winter months ahead. My father and I recently re-created a recipe for gnocchi, traditional northern Italian dumplings, in a way that bridges the transition between late summer and fall. We combined potatoes from the early harvest with the first winter squash to create a dish where summer meets fall. Enjoy!

Spelt Gnocchi with Winter Squash and Potatoes

Choose 4 medium potatoes with dry flesh and 1/2 small butternut squash.

Preheat oven to 425 degrees.

Roast the squash inside its skin in a baking dish with 1/2 cup of water for 30 minutes.

Meanwhile, boil the potatoes in water until soft. 

When the squash flesh is tender, remove it from the oven, scoop out the seeds, and then scoop out the flesh. Discard the seeds and skin and set the flesh aside.

Cut the potatoes into chunks and pass them through a vegetable mill.

Pass the squash through the mill as well.

Add just enough spelt flour to give the dough consistency, about 1 1/2 cups. It needs to be supple without being too sticky.

 

Roll the dough into inch-thick ropes.  

Cut the rope into small chunks.

 

Roll each chunk off the edge of a fork to create grooves on one side and a hole in the other side.

As you are shaping the gnocchi, bring a large pot of salted water to a boil.

Add the gnocchi in small batches and remove them from the boiling water with a slotted spoon when they rise to the top. Place them in a deep baking dish and keep them in a 250 degree oven to stay warm if desired.

When all the gnocchi are cooked, spoon pesto over them, serve and savor this delicious time of year. 

Pesto 

In a food processor, mix:

            ½ cup olive oil

            2 Tablespoons almonds, sunflower seeds or pine nuts

            2 teaspoons salt

            ½ Tablespoon lemon juice

            Parmesan cheese to taste – about 2 Tablespoons (if desired)

Blend at highest speed for 2 minutes.

Turn the off processor, add enough basil to fill the bowl, and blend at lowest speed, stopping occasionally to tamp basil down into blades and add more as needed.

While blending, mixture may become too thick with basil leaves. If so, pour additional olive oil in a small stream through the opening of the food processor while it is blending.

Taste for salt and enjoy!

If you are making a large batch, place in small mason jars, label and freeze for winter use.

Mindful Cooking and Eating

When I am cooking, I try to breathe, sway back and forth, and feel the weight in my feet. It helps to simply whisper to myself, “I am cooking”. This reminder helps me notice what is happening and let go of thoughts about past and future.

I am conscious that making food requires energy: the meals I prepare absorb that energy and return it to those who eat them. In turn, I appreciate what’s on my plate much more when I am putting down my fork between bites, breathing, and savoring the flavors of a dish.

To put the techniques of mindful cooking and eating into practice, join me for a hands-on workshop series at the Ayurvedic Center.

Here are the details:

Mindful Cooking and Eating - Thursdays (Sept. 22nd, 29th & Oct. 6th)  

5:30 - 7:30 pm at the Ayurvedic Center of Vermont in Williston

$48 per class includes: hands-on cooking, health benefits of foods, shared meal, and discussion

Drop in or register for all classes by September 1st and pay $129

To pre-register contact 802-872-8898 or ayurvedavt@comcast.net

Mindful eating can help people to both maintain healthy eating habits and cultivate greater connection with sources of nourishment. When I am paying attention to what I eat and how I feel while I eat it, I am less likely to over-eat and more likely to purchase ingredients that were not sprayed with pesticides or processed with solvents.

Experiment with reading, either silently or out loud, of these contemplations on food before you eat.

**This food is the gift of the whole universe: the earth, the sky, numerous living beings, and much hard, loving work.

**May I eat with mindfulness and gratitude.

**I accept this food so that I may nurture others, strengthen my community, and nourish the ideal of serving all beings.

adapted from savorthebook.com

Menu Planning for Freshness

Research reflects that fresh foods are often less expensive than processed ones. So, let's consider how we might gain access to these foods and set aside time to prepare them. 

>>Once a week, schedule 1/2 hour for yourself to browse through cookbooks and blog posts, choose seven dinner recipes, and make a menu plan. If you would like a menu plan worksheet, email me at lisamase@gmail.com

>>Once a week, spend an hour shopping for the items in your seven dinners. Purchase extra quantities so that you can make leftovers for the next day.

>>Set aside time to cook. Two hours weekly, when spent effectively, can yield most meal prep for the seven days ahead. When you are cooking, revise your notion of breakfast and lunch. You can have quinoa, rice, or oats for breakfast with fruits and nuts. You can have pasta for lunch with hard-boiled eggs and salad. Make spice blends that are ready to add to simple grains, proteins and vegetables.

>>Savor your food with friends and family!

Below, we are making spice blends for easy use. This one, which I call Mediterranean Mix, contains rosemary, lavender, basil, thyme, marjoram, and oregano.