Hummingbird

DAY 6

2011-02-09T19:01:00.003-05:00

WOW! Flavor explosion in this one. Super creamy and very kid friendly (if they can get past the color). I will be coming back to this one again and again. Romaine lettuce is such a good addition because it is nice and mild and yet still so very dark green when you use the top of the head.

I felt so full of energy today. And craved a second green smoothie in the afternoon so I made a quick green apple, romaine, lemon juice pick me up. Perfect.

If you think Green smoothies are strange and icky, you need to give them a chance. They're life changing I tell ya.

The Recipe

1 banana

1 small green apple (or half large), peeled and cored

2 cups packed dark green romaine leaves

1/3 cup parsley

1/2 cup frozen pineapple

1/2 cup frozen mango

1 1/2 - 2 cups water

DAY 5

2011-02-08T19:57:00.003-05:00

We just can't stay away from the incredible raspberry. It's turning all our Green Smoothies such a beautiful pinky purple! This morning we used an assortment of fruit with a little help from our tried and trusty berry and then took a leap into the unknown.

The boys were very brave as they cautiously sipped on their first parsley infused concoction. They wavered, tasted a little too much earthiness, stood back, hesitated, came back for more, wanted to love it, on the fence, almost walked away, came back again, took a final gulp, said: don't put that stuff in next time.

Ha! I loved it, although that parsley does come through like a lawn mower through your berry patch. I am finding that I can handle any amount of green and still want more. Parsley is no joke though. I think cutting it with another green is the trick. Maybe one cup, loosely packed, max.

This recipe would be dead on with just a handful.

The Recipe

1 banana

1 kent mango (firm and green when ripe)

1/2 cup blueberries

1/2 cup raspberries

1/2 bunch parsley, well rinsed

1 1/2 cups water

DAY 4

2011-02-07T20:55:00.002-05:00

This morning, Calvin took the smoothie from DAY 2 and perfected it with his own little passionate flare (crazy about apples and raspberries!) and we made it the official smoothie for DAY 4...

He completed the presentation with two raspberries: one to eat immediately and one for garnish.

I think zeroing in on a GREEN apple as opposed to just any old apple really did the trick. Nice and tart. We also added some Omegas and Protein for some early morning school brain power.

The Recipe

2 small green apples (or 1 large), peeled & cored

1/2 cup frozen blueberries

1/2 cup frozen raspberries

2 cups fresh spinach

2 T hemp seeds

1 T ground flax

1 cup water

DAY 3

2011-02-06T20:15:00.004-05:00

Took the kids in-line skating today and had a blast... with no caffeine headache!

Did I mention how much I love the simplicity of this adventure? I feel like I have been picking fresh flowers and rolling in fresh spring grass when I drink this stuff! The first couple of sips and I am like, interesting... then get past the foam and I am like, I need more!

This one is so green the picture just does not do it justice. A serious emerald color, and so alive. Smells of kale and grass and earth. Very pulpy, very fibrous, but bright and clean. I like the addition of the lemon, it keeps you coming back like fresh lemonade.

There is no joke about the nutrient density here with the fresh kale. I kept the peel on my cored apple but I think taking it off would yield a slightly less fibrous result.

The recipe:

1 giant dinosaur kale leaf (or 2 medium)

1 large apple, cored

Juice of 1/2 lemon

1 cup water

DAY 2

2011-02-06T20:03:00.002-05:00

Alas, no picture of this beautiful smoothie. Polished off before I remembered. I think I was really needing this one to lift myself up from the caffeine withdrawal. First day without a hot cup of stimulants gave me a dull headache and an itch for something to fill the void. Just when I thought I would make it through I made a quick run to Trader Joe's for some frozen berries and wouldn't you know it, I found myself happily sipping on a tiny cup of a coffee sample! Self sabotage is oh so fascinating, isn't it?

In any case, this smoothie killed my headache and lifted my spirits right into berry heaven. Low on the glycemic scale, it is mellow and mimics most of the smoothies I am used to. I added a tablespoon of flax and switched out the apple with a banana for the boys and they made it disappear.

The recipe:

1/2 cup frozen blueberries

1/2 cup frozen raspberries

1 apple, cored and peeled

2 cups spinach

1 cup water

DAY 1

2011-02-04T14:32:00.006-05:00

Absolutely and simply delicious. I emphasize 'simply' because it was so simple! It is so refreshing to put together an energy boosting and system cleansing drink that is light and hydrating at the same time. Usually, I load up my smoothies with every variety of seed, nut, fruit and green imaginable... what a nice way to simplify and actually taste the few distinct flavors coming through so cleanly.

Also nice is how it is digested easily and at a faster rate due to the simplicity. The focus is on the Green, and nothing else. Today was simply bananas, romaine and water. Love it.

So what's wrong with eating a salad or cooking some kale? Why am I drinking lettuce when I could eat it? Well, I do like my salads and I am not cutting them out but here are a few highlights on the benefits of Green Smoothies from the book which has inspired me to drink to my health:

~From Victoria Boutenko's Green For Life ~

Chlorophyll rich smoothies are liquified sun energy
Green is the most missing food group in the Standard American Diet
Green supports and cleanses the blood and in turn, every system in the body
Most alkalizing food that exists on the planet
Offers a fiber rich friend to happily bulk up waste for elimination
Quick and easy on digestion, conserving energy, optimizing nutrition
Basically, we could all use A LOT MORE of this stuff!!!

Seriously, I am just looking to feel more energized and less dependent on caffeine.

I am not even going to get into all the fascinating Chimp studies that are the basis for this book. Rather, I highly recommend you go out and read it!

Recipe:

1 1/2 bananas

1/4 head romaine lettuce

1 cup water

Green Smoothie Adventure

2011-02-04T10:35:00.002-05:00

Dear Friends and Followers,

Today I am embarking on a personal wellness journey. Simply put, I am putting myself up to the challenge of drinking a giant green smoothie a day for 21 days. Ultimately, I would like to be drinking a liter a day but as this seems a bit daunting right now, I am beginning by cutting it in half to one quart. I am writing this post in order to set a deliberate and mindful intention for myself. I will spend a little time each day discussing how I feel after sipping on this vibrant green liquid.

Other daily goals include:

Replace coffee and caffeinated tea with green smoothie
Go to bed by 10:30 pm
Spend time nurturing myself creatively and physically
Spend time in nature
Read more at night, watch less mindless computer entertainment
Play one lengthy game (board or imaginary) with the kids

So that's it for now. After the gym today I am making my first delicious green smoothie. And then taking a lovely walk in the woods. See you back here tomorrow.

2010-07-25T21:18:00.009-04:00

It's summer!

Kids In The Kitchen

2010-05-11T20:55:00.011-04:00

Cal getting down in the kitchen on ' his night'.

How do you spell motivated? A-B-C-s-o-u-p

I have no doubt the kids in our kitchen are motivated to cook because they have probably picked the meal! Tired of thinking of meal after meal, week after week (groundhogs day?), I implemented 'kids night'. Before I shop, I ask for their menus with the agreement that they help me cook it. Cal on Tuesday, Miles on Thursday.

Most weeks we remember, some weeks we don't. This week Miles said, "Soup! Chicken soup!" And Calvin followed with "Alphabet Soup!"

It was no wonder those two had soup on the brain. After a blissful week of sunshine, we were waylayed by a stretch of super chilly, rainy, windy days. We all needed a dose of comfort. I was psyched that the boys had their own home cookin' comfort food instincts, their emotional memories calling up steamy bowls of homemade soup.

I chose to highlight the ABC Soup here because it is a little less well known than a chicken soup and extremely simple to whip up last minute. It is basically a Tomato Soup from scratch, and around here, one pot is not enough. The recipe will feed 4 1/2 hungry souls. Double the batch after you get the hang of it and you'll be hugging yourself the next day at lunch, if there's any left!

We cut the carrots in half lengthwise for the kids to cut to prevent any roll away action.

The inspiration for ABC soup (loosely based on the recipe on the back of the box) and our favorite Tomatoes for any recipe. Side note, the acid in tomatoes eats away at the plastic lining inside the tin cans. nasty business. This bottle is such a great shape, we clean and save them for all kinds of uses. Now when will they put coconut milk in glass?

ABC SOUP

1/2 cup Alphabet noodles

1 T Extra Virgin Olive Oil

1 large onion, chopped

2 -3 cloves garlic, chopped

2 large carrots, chopped

2 stalks celery, chopped

2 cups veggie broth

1 24 oz bottle strained tomatoes OR 28oz can crushed tomatoes

1 heaping teaspoon dried basil

1 heaping 1/2 teaspoon dried oregano

S+P to taste

Cook pasta, rinse and set aside. Saute onions and garlic in oil 3 minutes. Add celery and carrots, saute 5 minutes. Add broth, tomatoes, spices and salt & pepper. Mix, bring to a boil. Reduce heat, simmer 15 to 20 minutes. Puree the whole things in a blender (in batches, if too much). Put back in pot. serve with Alphabets on top!

*****

Embrace the Fungi-side

2010-01-10T11:51:00.011-05:00

I never liked culinary mushrooms. Weird slimy rubbery things.

I was not even mildly curiously as to their appeal...

that is, until I became pregnant with Calvin.

Somehow, I lived 24 years without having tasted the fungaliscious side of life!!!

Well, thanks to him, I can't seem to get enough.

My cravings come and go, but lately the desire has been so strong, I had to go BIG and so I got my hands on some enormously delicious Portabellos and we had ourselves a feast. Add some Shitake and... shizam!

***

oooooo eeee, these babies are just beggin' to be stuffed!

With no breadcrumbs, just the goodness of the ever gracious walnut.

Stuff it, bake it, top it, DEVOUR it! If the fungi hankerin hits you hard, throw some of this together:

***

4 large Portobellas

3 shallots, minced

3 garlic cloves, minced

1 cup shitakes (fresh or re hydrated), finely chopped

cleaned, minced portobella stems

1 cup whizzed up walnuts (or more, to taste)

1 t dried basil

1 t dried oregano

salt & pepper

olive oil

cheese for melting on top (I used cheddar)

***

Preheat oven to 375 degrees

***

Clean portobellas and remove stems. Rub with olive oil, salt and pepper. Chop clean parts of stem and put in a bowl with shitakes, walnuts and spices.

Saute shallots and garlic in olive oil until soft. Add the mushroom mixture. Cook another 5-10 minutes. Stuff underbellies of the big caps with stuffing and cook for approx. 15 min., uncovered. Then add cheese and cook for 15 minutes longer.

***

Note: for decadence, add a splash of white wine to stuffing while sauteing.

***

Wild in the Kitchen

2009-11-22T14:27:00.022-05:00

This post pays homage to the beautiful wild Alaskan salmon and gives thanks to the many nourishing, health-sustaining meals it has provided us.

We've been eating less fish these days as we learn more about shady practices and severe overfishing happening around the world. Surprisingly, fish farming contributes to the problem as it takes 3 fish to feed 1 farmed fish! The more we learn about the impact of overfishing on the health of marine ecosystems, the harder it becomes to find fish that can be eaten with a clear conscience. Unfortunately, farmed fish are not the answer. When buying fish, be sure and check the status of sustainability and contamination first on this helpful site. For example, "there are high environmental costs in farming Atlantic Salmon such as water pollution, disease, and high wild fish content in feeds. Antibiotics and vaccines are commonly used to treat infected farmed Atlantic Salmon. Global regulations are highly variable and in some cases non-existent."

Among the few fish that remain sustainable and relatively safe to eat (minimal toxic build up) are the wild Alaskan salmon, in particular Sockeye or Coho. "With good management and fairly healthy habitat, Alaska Salmon remain abundant... in contrast, depletion and degraded habitat from dams and logging pose serious problems for most Pacific Northwest salmon."

Looking for something different to do with salmon? Next time try out these delicious salmon burgers along side some brown rice and a heaping green salad. You really can't beat it with its fresh dill and crab cake-like reminiscence, topped with a mango avocado salsa. One of my standby recipes, a quick version with canned salmon can be whipped up in 10 minutes and on the table soon after. Given the luxury of a little more leisure time though, it is a real treat to start slow and enjoy this dish made with whole salmon.

Salmon Burgers

2 lbs skinless, wild caught Alaskan salmon fillets

3 eggs, beaten

2 medium zucchini, grated and squeezed to remove excess water

2 T Dijon mustard

1 1/2 cups almond meal or bread crumbs

1/2 cup finely chopped fresh dill

* * * * *

Rub fillets with salt and pepper then cook completely through on medium heat in olive oil

Chunk up cooked salmon with a fork

Combine remaining ingredients and mix up until fully combined

Form into patties and cook in olive oil over medium heat, flipping once, until golden brown and firm to the touch

Mix up ripe avocado, mango and fresh chili pepper (optional) as a topping

Smother with avocado/mango mix up

Serve with lemon wedges and nice white wine

The ingredient amounts may vary according to your taste

(mine switch up a little bit every time)

These make quite a few patties so you can freeze or enjoy the next day

* * * * *

Pick Your Own Lunch

2009-08-11T11:05:00.015-04:00

Family meals are fresh. Fresh like cool and fresh like picked today!

Our summers usually consist of meals bursting with local flavors, from the tomatoes to the onions, eggs, and meat. Every week we go on a much anticipated excursion to our CSA, Riverland Farm in Sunderland Mass. to pick up our share of the weeks bounty. CSA stands for Community Supported Agriculture and buying a share means you become a member of the farm, basically supporting the planting, growing, tending and harvesting of a whole lot of seasonal fruits and veggies. You then show up weekly from about June - October to pick up your share (ranging in size). Some farms offer pick your-own crops which are a real treat. I consider the hour we spend picking our own beans, tomatoes, herbs and flowers my therapy for the week. It is incredibly meditative and relaxing. Eat a little, pick a little, watch the kids navigate the long rows of crops... pure bliss.

If you haven't investigated a local CSA near you, take a look here http://www.localharvest.org/csa/ and start planning on signing up for next summer (winter shares are also popping up all over the place), you will be so happy you did! Most farms have refrigerators and coolers filled with local meat, eggs, cheese, yogurt, milk, butter, pestos, sauces and lots more. It is entirely possible these days to eat locally for all seasons. City dwellers, there are many CSA's which have designated urban pick up locations, so don't let that stop you!

~~~

Picking some of the sweetest snap peas we have ever tasted...

Medicinal bouquets of Calendula

Home again, home again...

It doesn't take much time to create a local feast...

Local egg salad with pastured eggs, fresh dill and spring onions, a sprinkling of cumin, salt and pepper. A salad of just picked greens and a farm fresh slaw of kholrabi, cabbage and carrots with green apple and cumin lime vinaigrette. Enjoyed with or without a slice of locally baked bread.

Farm Slaw

A carrot or two, thinly sliced

1/4 head of cabbage, thinly sliced

1 Kholrabi, thinly sliced (or celeriac)

1 green apple, thinly sliced

small bunch of cilantro, rinsed and chopped

Dressing

1/2 cup olive oil

4 T fresh squeezed lime juice

1 T agave or raw honey

1 teaspoon ground cumin

salt and pepper

Mix up dressing and toss with the slaw. Salt and pepper to taste.

Noriliscious

2009-07-29T11:44:00.006-04:00

Still glowing, still smiling, still thinking about the best birthday present ever...

Two little birthday elves waking me with kisses and wishes have started the day in a most magical way! Off they scamper into the kitchen where I can hear whispering and cupboards opening, plates clattering and water running. Hmmmm, what could be up those sleevies?

More quiet giggles and then... what's this? Breakfast in bed?!?

Take a look at the creative sparks that fly!

In Calvin's words, "The healthiest one we could make you"

Can you tell me how to get this smile off my face?

May Is For Delicious

2009-05-26T10:51:00.020-04:00

IN A FEW WORDS:

hadley asparagus

farmers markets

warm planting days

wet after planting days

puffs

spinach (washed!)

hiking

gold finches

visitors

early morning blue sky when you open your eyes

~ ~ ~

I haven't posted in a good month and what a good month it's been!

The amazing D'Andrea Clan paid a visit and inspired the assembly line above...

What a great way to enjoy some yummy seaweed (soooooo good for you and the highest calcium source around town), some nutty quinoa (also high in calcium), some greens and fish. This has always been a favorite lunch of mine, the baked fish (not shown) turned it into yummy dinner.

The dressing is great to have on hand if you are ever in the mood for a homemade Asian dish. Mix into a green salad with brown rice, some soaked arame (seaweed), lightly steamed veggies and/or raw veggies, avocado, and tofu or fish for a light, refreshing meal.

The Gingery Dressing

6 T raw apple cider vinegar

5 T tamari

3 T toasted sesame oil

1 T flax or olive oil

2 T raw honey

2 T grated or minced ginger

1-2 T tahini or 2 T sesame seeds

Whiz it up in the blender or shake it in a jar and keep leftovers for other inspirational moments!

This sideways Coconut Pad Thai is tossed with a similar dressing only with the addition of almond butter and fresh serrano chilis, mmmm...

Thanks to some sweetie pies who came a knockin' this weekend, I had some help cracking four young coconuts and using the meat for noodles instead of pasta. It is a crazy process, but well worth it in deliciousness.

Only wish we had been as slick as this guy here:

http://www.youtube.com/watch?v=r4hUAjyel9M

We reserved the coconut water for some crazy tropical cocktails and scooped the meat out for the 'noodles'. Yes indeedy.

Here is the amazing gourmet food chef Naomi pressing fresh watermelon juice for the drinks...

Note the 4 fine young coconuts on the counter.

And a BIG ol' props to Ruth, the incredible mango pie whipper upper.

Coming from a strange and wonderful world in which she doesn't have to do anything except eat what her raw food husband makes her, we have to say she did a heck of a job stepping up her game.

How nice to take a break from sugar. And butter, wheat and dairy for that matter.
This pie is a no bake, raw, date and fruit sweetened treat.
Date nut crusts are my favorite, no doubt.

Mango Pie

Crust
2 cups almonds
1 1/2 cups pitted and soaked dates

Filling
4 bananas
4 mangoes

Whiz up almonds and dates in food processor until they form a big sticky ball.
Spread and press this into a pie plate.
Peel and slice meat off mango. Put into a food processor with bananas and mix until smooth. Pour into crust and freeze. This can be eaten slightly frozen or all the way.

Looking back at these tropically themed recipes, I get the sense that maybe I am anticipating summer just a wee bit. I guess there is only so much asparagus you can eat before you start eyeballing the mangoes.

Recipe For Peace

2009-04-30T11:06:00.012-04:00

Outside, our newly planted flowers are getting the first splashes of morning sun.

Inside, we are stirring. Morning kisses, dream sharing, a whistling kettle...

As breakfast begins, I sip my tea in peace.

OK, this is where you hear the sound of a record scratching to a halt.

Quiet?! Peace?! Calm?! On a school morning?!

YES.

There is no whining over raisins in the granola or the favorite shirt still dirty in the wash. No lost water bottles or library books to scrounge up.

Just sipping on my tea and eating yesterday's banana bread with the boys while they quietly color away. Miles has been asking every night at bed time if he can color and I keep telling him to wait until morning and then we both completely forget as the morning routine gets the better of us. So last night in exasperation he says "Mom, can you remind me in the morning so I don't forget?" And I say, "you know what buddy, I am going to set that all up tonight at the table so you can eat and draw when you get up."

Miles, can you remind me every night about the joys of a creative breakfast ?

And let's not forget the banana bread that the boys helped me make last night.

A few chocolate chips thrown in go a long way to making a morning deliciously zen.

Chocolate Chip Buckwheat Banana Bread

1/3 cup coconut oil
1/3 cup agave nectar
2 eggs
1 t vanilla
3/4 cup buckwheat flour
1/2 cup almond meal
3 T ground golden flax
1 t salt
1 t baking soda
3 very ripe bananas
1/3 cup sour cream or yogurt
1/2 cup dark chocolate chips
1/2 cup unsweetened shredded coconut

Preheat oven to 350 degrees. Grease a large loaf pan or large round casserole dish.
Beat soft coconut oil with agave and eggs on medium for a few minutes.
Mix together buckwheat, almond meal, flax and salt in a separate bowl then add to wet mixture. Smash bananas and add in with sour cream/yogurt. Mix well then fold in chocolate chips and coconut. Check after 1 hr. 15 minutes.

~ ~ ~

Sprouting Up, Digging In...

2009-04-10T19:45:00.016-04:00

"During each of the three seasonal harvests that make up the annual cycle, nature produces the seeds with which to heal the ills of that season and help prepare the body for the season that follows. In the West we look on nature as a cruel force that must be subdued...but the Native American and Eastern traditions see in nature the potential solutions to every imbalance."

- From The Three Season Diet, by John Douillard

Spring is beautiful on many levels. That rush of hopefulness, a day of warm sun, crocus pushing through a thick bed of pine needles, a child on a swing... with no jacket! One of the most beautiful things about Spring for me are the gifts of the edible green world, seen and unseen.

In those crazy olden days, nothing green would have graced a plate for the many long, dark days of winter. Roots, meat and fat filled the stew bowls and then eventually just a couple of roots, if you were lucky. By the time ramps (wild spring onions), dandelion greens, watercress, and tender spring kale were finally enjoyed, there was a seasons worth of mucus build up in the body to be broken down. The winter foods supplied bulk and warmth and now the astringent Spring foods would do some necessary cleaning out.

Sprouts like wheat grass, alfalfa, and mung are great bitter, astringent foods to add to your diet around this time. So are the delicious spicy greens like mustard and watercress. Dandelion greens are very detoxifying so you might notice an increased urge to pee. The original French word for this plant was 'Pisenlit' which means 'pee in the bed' because that is exactly what would happen if the roots, leaves or tea were taken before bed!

What better way to spice up your salads than by saving a ton of money and growing these sprouts yourself! Here is a good general sprout guide with a sprouting chart:

http://www.living-foods.com/articles/easysprout.html

After a couple of days you will have enough sprouts to get quite creative with!

Mung, Wild Rice and French Green lentil

Alfalfa sprouts will blow your mind after starting with just a couple tablespoons of seeds...

Here's one breakfast we can't get enough of:

2 Poached Eggs
Watercress Greens
drizzle of lemon vinaigrette
walnuts
Fresh Alfalfa Sprouts
***
Let me know if you can solve this one:
For the last bite, walnut or poached egg?

Spring Things...

2009-04-02T16:02:00.031-04:00

OK, I have to give Martha props for this one.
Easy, fun, cheap, fast and no exotic ingredients.

The Spring itch came hard this year. As a result, I recently completed a very pleasant 7 day vegetable, fruit, juice detox/cleanse, rid the living room of old winter fireplace ash dust, did the kind of extra laundering you never even think of getting to (think: curtains, coats and couch cushion covers), and can now see through my windows again.

Calvin gets it when he looks up at the seasonal clothesline craft display hanging above the kitchen sink and says "Mom! That's Valentine's Day! We need to do Spring!" The years of seasonal crafting have finally got him more on the ball than me. So, what to do... hmmmm, why not peruse the freakishly perfect crafts on MarthaStewart.com (There is something about that woman that would makes me want to see her mess up so bad one day, fallen soufle perhaps?). I will settle for the Spring plant sprouting in egg cups and have one hell of a fun time doing this sweet project with the boys:

Started here...

By cracking around the top of the egg, you can create a line to pull gently apart.
Seperate 5 whites and 5 yolks during this process and reward yourself with this delicious almond honey cake (resources page) after, saving the rest for omlettes the next day.

We rinsed the shells carefully in hot water and put them back in the carton.

Oh the best part... DIRT!

Cat grass is a great seed for kids to plant because it will sprout in a couple of days. We also used some quick sprouting herbs and flowers like basil, morning glory and straw flower.

Voila. 12 finished eggs and 2 goofballs.

How Big Are Yours?

2009-03-26T10:50:00.009-04:00

We have finally broken through the kale barrier!!!

This is coming from a mama who puts kale in absolutely everything I cook, if I can. My favorite variety, Lacinado, is soft and equally delicate in soup and salad, and I can't get enough. Sad to say, I might have been the only one in the house bestowing blessings on the happy green leaf all day.

So, it was quite the memorable moment around the dinner table the other night.

The boys were shovelling it in and asking for more! I sat back in awe and couldn't believe all the protests were over.

Calvin used to love the stuff but lately has been pushing the
itty bitty chopped pieces to the side of his plate or bowl. Miles
would slurp it up when it found its way in on a soup bite but
never, NEVER have I seen them eat it with such joy and... expectation ?

"Are my muscles big yet?"
"Am I getting stronger?"

Ha! It could only mean one thing!

The boys watch their eagerly awaited show on 'show day',
a Saturday or Sunday. Big day around here. The last one saw
Miles staring at a tin lunch box given to him by his Uncle Robby
filled with old Popeye shorts on DVD. The boys were curious...
So in it goes and we get swept away on a very grainy, old fashioned
ride into the world of Popeye and the (very whiny) Olive Oil...
I winced on a couple of occasions, skipped ahead on some not too
politically correct scenes, but all in all enjoyed some down right
hilarious adventures in the simple cartoon formula that is Popeye.

Oh, yeah. And then there is the spinach.
Miles comes out and after devouring his kale for dinner says,
"Mom, can you get some of that black stuff in a can?" Ha!

Pretty classic that the old propaganda and subliminal messages
are actually working some good voodoo for a change.

Thanks Robby.

For all you skeptics or all you lovers out there...
here are two sites you might want to check out.

One is on all the magical nutritional greatness of kale:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38

The other is a useful article for anyone who wants to get their hands dirty planting some this Spring:
http://www.motherearthnews.com/Organic-Gardening/2003-08-01/The-Best-Kales.aspx

Happy Munching.... toot toot!

Flippin' Good Flap Jacks

2009-01-20T18:44:00.010-05:00

Every now and then you strike it rich on a kitchen experiment. This is one of those lucky surprises. Oh yeah, these suckers are going to make you wish you were gluten free. Move over wheat, you are so yesterday's pancake. Hope you enjoy the crispy edges and crunchy almond bits of these tasty breakfast treats as much as we did!

RECIPE
1 cup buckwheat flour
1/2 cup brown rice flour
1/2 cup fresh ground raw almonds or almond meal
1/3 cup ground golden flax meal
1/4 t salt
3/4 t baking soda
3/4 t baking powder
1 t cinnamon
2 organic, free range eggs
2 cups organic milk or any milk substitute
1/3 cup melted coconut oil
1 t vanilla

Mix the first 8 ingredients together in a large mixing bowl. Mix the remaining wet ingredients in a separate bowl and then pour into the dry mixture. Mix thoroughly. Heat a large fry pan or griddle on medium heat, add butter and/or coconut oil to coat. Add batter to preferred pancake size and cook until the first bubbles pop. Change heat to lowest setting and flip. Cook for about a minute or 2 and serve with drizzles or puddles of your favorite maple syrup.

I take my pan off the heat after each round and wipe clean for a fresh butter/oil application on a not too hot pan so it doesn't start smoking (if your butter ever smokes, rinse and try again on when the pan is cooler so you don't end up with a bunch of trans fats).

For the flours, I like to use Arrowhead Mills as they carry all the fun alternative grains - and you can use any kind of milk for this... coconut, hemp, soy, rice if you are dairy sensitive.

For fresh ground almonds, simply whiz up in a food processor (cover your ears) - you will get a bit more crunch from them this way or a smoother finish from almond meal (best for your buck at Trader Joes).

These babies are SUPER high in calcium from the almonds and buckwheat!!!

Happy stacking!

2009-01-04T10:58:00.008-05:00

JANUARY

"Let’s live more in pleasure and bring pleasure to others. Pleasure can escort us safely through very difficult times and give our spirits a place to replenish."
-SARK

Eat Less, Play More
Remember when you were a child and you got so wrapped up in playing, imagining or creating that you didn’t want to stop when it was time to eat? Do you remember leaving your meal half-finished to run off and continue playing? Children innately understand that food is secondary to what is most nutritious and primary in life: fun and play.

As adults we seem to have lost our instinct to prioritize play. In our busy world, with its emphasis on work and responsibility, to be healthy and balanced we must work on more than just our bodies; we must feed our hearts, minds and spirits.

Have you noticed that when your body, mind and spirit are engaged in a creative project or happy relationship, your reliance on food seems to decrease? Likewise, when you are unsatisfied with your relationships, your job or other areas of your life, you may depend on food to cheer, soothe or numb you. When your life is out of balance, no amount of food can feed you where you truly need nourishment. The food that we eat is very important for health and balance, but what really feeds us—a full and fulfilling life—doesn’t come on a plate.

What is fun for you? What makes you light up? What excites you? Make time for it this week. Even if you don’t have much time for fun, try approaching a “serious” activity with an attitude of play. This can greatly reduce stress and anxiety and bring more pleasure to your day. Take your focus off food, try adding more fun into your life and watch the magic unfold.

Food Focus: Sea Vegetables
In traditional Chinese healing, sea vegetables correspond to the winter season and to the kidneys, adrenal glands, bladder and reproductive organs. The strengthening, balancing and cleansing properties of sea vegetables are known to help these organs as well as the hair, skin and nails. Sea vegetables (or seaweeds) provide a variety of minerals and vitamins, including calcium, iron and iodine, and can help balance hormone and thyroid levels in the body. Eating too many processed foods or foods grown in mineral-depleted soil can result in a lack of minerals in the body, leading to cravings for salty or sugary foods. Adding sea vegetables to your diet can help balance your energy levels and alleviate cravings.

Recipe of the Month: Mighty Miso Soup
Prep Time: 5-10 minutes
Cooking Time: 15-20 minutes
Yield: 4-5 servings

Ingredients:
4-5 cups water
1-2 inch strip of wakame or kombu
1-2 cups thinly sliced vegetables of your choice (see notes)
1-2 tablespoons miso paste
2 scallions, finely chopped

Directions:
1. Place water and wakame/kombu in a soup pot and bring to a boil.
2. Add root and ground vegetables first and simmer gently for 10 minutes or until tender.
3. Add leafy vegetables and simmer for 2-3 minutes.
4. Remove about 1/2 cup of liquid from pot and dissolve miso into it. Return it to the pot.
5. Turn off heat; do not boil or simmer miso broth.

6. Remove wakame/kombu, slice thinly and add back to soup
7. Garnish with scallions and serve.

Note:
Any combination of vegetables can be used in miso soup. Here are some classic combinations:
onion-daikon: cleansing
onion-carrot-shiitake mushroom-kale: mildly sweet
leek-corn-broccoli: great in summertime
onion-winter squash-cabbage: great in wintertime

Variations:
Add cooked grains at the start of making the soup. They will become nice and soft.
Add a tablespoon of uncooked quinoa or millet at the beginning and let it cook with vegetables for 20 minutes.
Add cubed tofu toward the end.
Add bean sprouts toward the end.
Season with 1/2 teaspoon grated ginger for an interesting twist.
If using dry shiitake mushrooms, slice and add at the beginning.

December

2008-12-09T21:59:00.003-05:00

Food Focus: Sweet Potatoes

Sweet potatoes seem to go hand in hand with the holidays, and fortunately, these beautiful root vegetables can help out with the urge to eat every last piece of pie at the end of the all those festive meals. Cravings for sweets can be greatly reduced by adding sweet vegetables, such as sweet potatoes, yams, parsnips, beets, squash, turnips and rutabagas to your daily diet. Sweet potatoes elevate blood sugar gently rather than with the jolt delivered by simple refined carbohydrates, so there’s no energy crash after you eat them. Much higher in nutrients than white potatoes and especially rich in vitamin A, sweet potatoes offer a creamy consistency that is satisfying and soothing. They are healing to the stomach, spleen, pancreas and reproductive organs and help to remove toxins from the body. They can increase the quantity of milk in lactating women and can lessen cramps and premenstrual symptoms. If you don’t have any sweet potatoes in your kitchen, go out and buy some (organic and local if possible) and make the recipe below.

Recipe of the Month: Sweet Potatoes with Lime and Cilantro
This recipe is an eye-opener for those who find sweet potatoes cloyingly sweet or who are tired of eating them smothered in marshmallows and brown sugar. Japanese sweet potatoes, with their pale flesh and delicate flavor, are a treat if you can find them.

Prep time: 10 minutes
Cooking time: 30-40 minutes
Yield: 4 servings

Ingredients:
4 sweet potatoes
1/2 bunch fresh cilantro
2-3 limes
butter or olive oil, salt (optional)

Directions:
1. Wash the sweet potatoes and bake them whole, in their skins, at 425 degrees until tender, about 40 minutes.
2. Wash and chop cilantro leaves.
3. When sweet potatoes are done, slit open the skin and place on serving plate. Season with salt and dots of butter or a sprinkle of oil, if you like, then squeeze fresh lime juice all over, and shower with cilantro leaves.

Chew For Peace

2008-11-04T12:12:00.008-05:00

November

"I have made it a rule to give every tooth of mine a chance, and when I eat, to chew every bite thirty-two times. To this rule I owe much of my success in life."
-William Gladstone

Food Focus: Brown Rice
Brown rice, with its sweet nutty flavor, provides four times the amount of insoluble fiber found in white rice because it is a whole grain that has not been stripped of its natural bran covering. It contains an impressive number of vitamins and minerals such as concentrated B vitamins (which help nervous systems and mental depression), niacin, magnesium, manganese, phosphorus, selenium and even some vitamin E. This whole grain also contains a small amount of high-quality protein in the form of the amino acid lysine, which helps boost the body’s ability to fight viruses, especially those that cause cold sores.

In each grain of brown rice exists a matrix of whole, unrefined energy and nutrition. It is a complex carbohydrate and therefore burns slowly in the body, providing a steady stream of long-lasting energy while increasing the brain’s levels of serotonin, the chemical responsible for the feeling of well-being. Those who consistently eat brown rice report steady energy and an overall feeling of calm and balance in their daily lives.

For brown rice and whole grains in general, the majority of digestion occurs in the mouth through chewing and exposure to saliva. For optimal nutrition and assimilation, it is vital to chew your rice well and with awareness. A great meditation is to find a calm place, without distractions, to sit down for your meal. Make it a habit to chew each bite 20 times or more. See how this simple practice can help your digestion and overall focus for the rest of your day.

Recipe of the Month: Brown Basmati Pilaf

Prep Time: 3 minutes
Cooking Time: 30-40 minutes
Yield: 4 servings

Ingredients:
1 cup brown basmati rice
2 cups water
1/2 cup dried cranberries
1/2 cup walnut pieces
1/4 cup chopped fresh parsley
pinch of salt

Directions:
1. Rinse rice in fine mesh strainer until water runs clear.
2. Boil the water and add rice and salt, cover and reduce heat.
3. After 15 minutes add cranberries and walnuts to top; do not stir.
4. Cook 30 minutes more, or until all the liquid is absorbed.
5. Remove from heat, add parsley and fluff with fork, cover and let sit for 3-5 minutes and serve.

The Big Chill

2008-10-27T14:45:00.002-04:00

If you are anything like me, the stunning changes of the leaves in fall mean two things. First, winter is coming! And second, the incessant body chills will begin. Brrrrrr, my shoulders instantly tense and lift up into my neck at the thought. I am a summer baby, a sun worshiper. Give me heat; give me humidity to plump up my skin. These mornings my face feels drier than a brick; I can almost imagine that I have a raisin for a head. Sound a little extreme? Well, I haven’t even gotten to my little problem of cold extremities.

Maybe you can relate. Do you find yourself apologizing when it is time to shake somebody’s hand with your icy cold ones? Do you stay awake just a little too long trying to go to sleep at night because those ice blocks at the end of your legs won’t warm up? Do you sleep with slippers and wool socks? Does your diaphragm start rattling after a glass of too cold water in the morning? Sometimes I wonder if it is just the idea of winter that sends my body temperature plunging below freezing.

Well, this year I am taking the matter into my own numb hands. I can’t resist the opportunity to dive into the herbal pool of home remedies and natural solutions to this down right annoying condition. And I am happy to report back to you that it is not hopeless my friends; there is a warm glow at the end of this tunnel.

I found out right away that this ailment most commonly affects people with low blood pressure. Anyone familiar with that woozy head rush after standing up too fast? This circulation problem is also associated with a tingling sensation or numbness of either the hands or feet (otherwise known as Neuropathy); a shortness of breath; lack of energy; irregular heart beats; poor memory; and a lack of stamina. These symptoms can lead to more serious conditions such as arthritis and angina (or chest pains). The good news, it can be managed in a number of ways… PREVENTION, my friends, is the key.

1. MOVE
Don’t worry; I am not going to tell you to join the gym or master yoga right now. I am only going to recommend one thing. Walk. Move your feet, and I don’t mean just to the refrigerator. Listen, I am a world class procrastinator. I could easily talk myself out of the gym just by thinking how much time was wasted in a morning by packing a gym bag, changing into gym clothes, getting there, taking a shower, walking to the car in the cold with wet hair… all for a ½ hour work out. No thanks. The only thing that got me out of this rut was to step out my front door as soon as I rolled out of bed. Still in PJ’s, sweats, whatever. No breakfast, no glass of water. Just go. I walk until I feel invigorated and my thoughts are clear and rolling. I breathe in deep, look around. Walking helps me clear up any issues weighing heavy on my mind or solidify ideas and prioritize the day’s events. Walking is free. Walking makes you remember your body is a magical machine full of unrealized potential. Walking leads to a desire to walk some more. Walking gives you that rosy glow (think: increased blood flow). Walking is cool. Try it.

2. SPICE IT UP
Internally cayenne stimulates the heart, regulating the blood flow and strengthening the arteries and capillaries. One way to get your blood flowing is by taking cayenne tincture. It will not only get the blood pumped around your body, but it will strengthen your heart, clear your arteries, and research has shown that hot herbs raise your metabolic rate by as much as 25%, so will assist in weight loss. Cayenne is a wonderful herb for a healthy life. You can also start your day off with the following warming concoction first thing in the morning. A mug of hot water, teaspoon of honey, squeeze of lemon, dash of cayenne. Stir, sip slowly and get warm.
Honorable mentions: ginkgo biloba, ginger, fennel

3. CRAZY SHOWER GAME
Hot and cold Showers or Hydrotherapy is a good way of improving your circulation. It is something you can do every day. When you get hot under a shower the blood rushes to the skin and feeds it. Then, when you immediately put on the cold, the blood rushes to the internal organs. You shiver, but what is happening is that your blood is flushing out your skin and leaving it oxygenated. Turn on hot again and the blood rushes from your internal organs to your skin.
Your circulation is increased by the action of your blood being forced rapidly around your body. This can be repeated up to 5 or 6 times for optimum results. Do not start straight away on very hot or very cold water. Gradually increase the temperature difference between the hot and cold water over a period of a few weeks so that it is not too much of a shock to the system. This single action can dramatically improve your circulation over time.

4. WRAP IT UP
Keeping your neck and wrists warm may help. Primary blood vessels come close to the surface of the skin in the neck and wrists. If you keep these areas protected from the air, less heat will escape. A scarf around the neck and those gloves with the fingers cut off can be worn all day.

I hope some of these tips help you embrace the winter as you watch the last reminders of warmer days blow ever so predictably off the trees…

You are only as strong as your roots

2008-10-20T22:18:00.002-04:00

October

Food Focus: Root Vegetables

The roots of any plant are its anchor and foundation; they are the essential parts that support and nourish the plant. Root vegetables lend these properties to us when we eat them, making us feel physically and mentally grounded and rooted, increasing our stability, stamina and endurance. Roots are a rich source of nutritious complex carbohydrates, providing a steady source of necessary sugars to the body. Instead of upsetting blood sugar levels like refined sweet foods, they regulate them. Since they absorb, assimilate and supply plants with vital nutrients, roots likewise increase absorption and assimilation in our digestive tracts.

Long roots include carrots, parsnips, burdock and daikon radish. Round roots include turnips, radishes, beets and rutabagas. Long roots like burdock and daikon are excellent blood purifiers and can help improve circulation in the body and increase mental clarity. Round roots are nourishing to the stomach, spleen, pancreas and reproductive organs and can help regulate blood sugar and moods, and alleviate cravings.

Recipe of the Month: Roasted Root Vegetables
Prep time: 10 minutes
Cooking time: 25-35 minutes
Yield: 4-6 servings

Ingredients:
1 sweet potato
2 parsnips
2 carrots
2 turnips or 1 large rutabaga
1 daikon radish (or substitute/add in your favorites, like squash)
olive oil
salt and pepper
herbs: rosemary, thyme or sage (fresh if possible)

Directions:
1. Preheat oven to 425 degrees.
2. Wash and chop all vegetables into large bite-sized pieces.
3. Place in a large baking dish with sides.
4. Drizzle with olive oil; mix well to coat each vegetable lightly with oil.
5. Sprinkle with salt, pepper and herbs.
6. Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.
Note: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.