When I lived in Florence my favorite place to take visitors, after the galleries “dell’arte,” was rural Tuscany where we’d visit olive groves, stone villas, renaissance churches, hilltops where we’d look out and marvel at the blue of the landscape that looks just the way Da Vinci painted it, and finally an old farm for lunch where a bright Panzanella was specially prepared.
Panzanella was not something that had made its way out of Tuscany at that time. It was such a classic farmer’s dish that it wasn’t even in the restaurants in Italy. The only place you’d find it was on the farm, making it more than delicious – it was a deeply personal, historical, cultural experience of a land I thought I’d never leave.
It suits my nature to make a dish that uses what we have, before looking for what we don’t, but while I loved it once, this salad is just about everything I don’t eat any more – bread, tomatoes, raw onions, raw garlic. These are foods Ayurveda calls rajasic, meaning agitating to mind and body. Indeed, many find them inflammatory.
So when I had some Gluten-free bread leftover last week after an evening of entertaining at my friend Marcia’s, I remembered Panzanella and thought I’d toss it with the rest of what was lying around and see if I could come up with a sattvic version of this salad.
You can use any bread, including gluten-free like this one. Mint is essential, and I added oregano to keep it Italian. But you could replace that with thyme, or tarragon, or even rosemary – whatever you have on hand. Be generous with the herbs. The flavor contrast with the fruit is enlivening.
Also, please use a good olive oil. Nothing too bitter, nor too bland. The fruit is delicate enough to need a truly refined oil.
You can make this up to 24 hours ahead. The longer you keep it before serving the more marinated and delicious it all becomes, but also a bit soggy. So, it’s a trade-off – presentation or taste? It’s good both ways really. You can’t go wrong.
Berry & Peach Panzanella Serves 2-4
Stale Bread, torn into bite size pieces to make about 1-2 cups
1 carton Raspberries
a generous handful of Blackberries
1 ripe Peach
4-5 leaves of Dandelion, torn into small strips
6-8 Mint leaves
a small handful of Cilantro, optional
an even smaller handful of fresh Oregano
1/2 small Orange, juiced
1/2 Lemon, juiced
1 t Champagne Vinegar (or Red Wine Vinegar)
1 T extra virgin Olive Oil
fresh cracked black Pepper, optional
In a medium-sized salad bowl, place your bread pieces. Rinse your berries, pat dry, and add to the bowl. Cut the peach into small pieces on a cutting board, saving the juices, and pour all of it into the salad. Gently stir in the dandelion, mint, optionally the cilantro, and half the oregano, then toss with the juices of orange and lemon, the vinegar and olive oil. Season to taste with salt, optionally a dash of black pepper.
Cover and allow to stand for at least half an hour before serving so the bread soaks up the juices. Refrigerate if it will stand any longer. Once you are ready to serve, lightly toss to see if the bread has absorbed enough of the juices. If the bread looks dry, carefully add a bit more orange juice (or lemon, vinegar or olive oil depending on your taste), adding just enough, and not too much or it will turn into a soggy mess.
Serve on a bed of arugula, and garnish with the remaining oregano. Alternatively, skip the arugula and enjoy it for breakfast or along with these heathy crepes for a holiday brunch.
Happy Memorial Day weekend. In honor of the holiday and the opening of summer, I have a gift of what I call “sacred remembrance” for you. It’s a recording I did of some of my favorite verses from the Upanishads. Please leave a comment below by Monday night, and I will send it to you by email.
To all who serve and offer themselves to a greater cause, thank you. Namaste!
Traveling through India inspires me to share with you something we’ve been enjoying. Dosas, rotis, chapatis and rice flour “pancakes” have been favorites with our group this year, and are easy to make at home for a healthy and delicious breakfast.
Based on the simple flatbread called chapati, this egg-free recipe can be modified to your tastes. Make the batter a bit thicker by adding less water and you have pancakes. Make it thinner and you have a more delicate crepe.
There is no milk in the dough, just ghee for cooking. If you want to make it completely dairy free, replace the ghee with coconut oil. For a more savory version, swap the cinnamon and cardamom for fenugreek, dill, garlic or fennel.
Mung dal is yellow in color and also known as split mung bean. Look for it at Indian or Asian markets, or save yourself time and go to my favorite source, the online store Banyan Botanicals.
It’s quick to make, just read through the recipe before you begin as there is a bit of prep you need to do the day before serving.
Gluten-free Crepes Serves 4-6
1 c rice
1/2 c mung dal
water for soaking
2 c water for batter
pinch pink salt
1/2 t cinnamon
1/4 t cardamom
2 T ghee
Cinnamon Orange Honey
1/4 c raw local honey
1/2 t cinnamon
To Make the Crepes Combine the rice and dal in a large bowl. Cover with 3 inches of water and soak 8-10 hours. Drain. Transfer to a blender or food processor, and purée with the two cups of water and salt until smooth. Transfer back to the bowl, cover with a towel, and let stand six to 12 hours at room temperature, or until the batter is fermented and slightly bubbly on the surface. Stir in the spices and mix well.
Preheat your oven to its lowest setting. Melt 1 T ghee in a large skillet or iron griddle over medium heat. Let it get hot, then ladle the batter onto the skillet. Allow it to cook about three minutes or until it is golden on the underside. Gently and cook another minute or so until both sides are golden. Slide onto a baking tray and set in the oven to keep warm while you make up the rest. Add more ghee as needed.
To Make the Cinnamon Orange Honey
Juice the orange and pour the liquid into a small bowl. Add the honey and cinnamon and whisk together until well blended. Pour over the crepes for a perfect March breakfast.
Ideas for Serving Pair it with half a grapefruit for a citrusy wake up in the morning, or lather it with almond butter. Serve it with your lunch or dip it into hummus or plain yogurt for a snack. For a lovely dessert, slice bananas over it while it cooks, fold it in half and drizzle with honey or maple syrup. It is also good on its own and excellent for soaking up the last drops of juices, sauces and soups.
The leftover batter can be refrigerated and used within 4-5 days.
I am posting photos of this exquisite trip here and here if you would like to taste a bit of the nectar. Meanwhile, I wish you all light, love and peace.
Nowadays we make friends in such new and interesting ways – over the ethers of email, blogs, social media. I call them “my blog friends” and at least for me, it’s not until I actually get to be with this person in person that I realize I have never actually met them in person.
Such is the way with Melissa Ambrosini (love that her initials are MA). Melissa is the divine beauty who writes and blogs and generally loves the world from her bright perch over Sydney’s seafront. After years of connecting via Skype and following each other’s travels on Instagram, Melissa just called to say that she’s coming to visit. I love that odd feeling that combines looking forward to seeing a great friend with the anticipation of meeting someone new. (Robyn Field, you’re next!)
In honor of friendship, which is the divine love I am celebrating this Valentine’s Day, Melissa has given me permission to share her Chocolate & Orange Tart. I hope you love it. I know you will love her.
Blend all base ingredients in food processor. Line the base of a pie pan with non-stick paper. Press base mixture into the pan and up the sides about 1 cm high. Press and pack firm. Bake in an oven on 140 degrees until golden brown, then remove from oven to cool down.
To make the filling, whisk eggs in a saucepan. Add coconut oil and place on a gentle heat until oil is melted into eggs while stirring constantly to avoid the eggs clumping. Once melted, add orange juice, orange zest (reserve a generous pinch for garnish), cacao and stevia. Keep stirring until the mixture starts to get silky. Avoid it getting too thick as the oil will separate.
Take off heat. Press the mixture through a strainer into the cooled base, leaving only zest in the strainer. Shake the pan until the filling covers the whole base evenly. Place in fridge to set (approximately 2 hours). Serve with grated orange zest on top.
Note: You can make these into little tartlets if you prefer.
As you’ll see from her recipes, Melissa chooses high protein, clean foods, influenced by the seven principles of Body Ecology (a system that seems to me to come straight from Ayurveda, especially Ayurvedic principles for Vata Dosha). If you are Vegan, I have many healthy, nutritious, belly-loving and mouth watering, chocolate recipes for you here.
By the way, Love came to me last month in a box of Dosha Bars – delicious, unsweetened fruit and seed snacks made of ingredients that balance the three doshas. To share that love we’ve teamed up to offer 3 winners a sample kit with 3 Dosha Bars (each kit includes one of each flavor–Cherry Chakra to balance Vata, Blueberry Balance for Pitta balancing and Apple Cran Awakening to balance Kapha) AND a 12-pack of Dosha Bars (including 4 of each flavor) for one lucky lover! If you like to stay healthy in the midst of a busy life, please check out their website to learn about this young, Ayurvedic team and let’s show them some love for all their generosity.
We’ll pick randomly from the comments. So please let us know, what are you celebrating this Valentine’s Day? How is love showing up in your life? I love stories of love, so do share.
I hope Love fills you with its gifts this weekend and always. Namaste!
Last week I catered a dinner for ten, as a fundraiser for our local Soroptimists supporting women and girls in education and business development. We called it “Entice with Spice” and this was our menu.
I am not a caterer, but it was the brainchild of Wendy McGuire, former owner of Ganosh Gourmet (ganosh = gnosh, ganache + ganesh because Wendy is truly multicultural in kitchen and in life). Wendy promised to help, and I put my trust in her, even as she trusted me to take the lead in offering a rich experience of spices.
We began with appetizers by the fireside and a chat about Ayurveda, focusing then on food and spicing for your body type, the medicinal value of spices, sampling the six tastes, and some of the best spices for each dosha. Intricately enticed, the guests moved to the dinner table where we served a sumptuously spiced meal to delight every sense.
Having just met Erin Gleeson at The Front Porch when she came in for a book signing and taste samplings (Thank you Sally!), I was inspired to borrow those same drinks and appetizers served. It lent perfect holiday color, while aligning with the “Indian Raj” theme that delighted our gin- and scotch-loving guests with twists on their usual.
I think they liked it. They were kind enough to write.
“Wow, we’re still basking in the warm glow of what surely ranks up there as one of the most interesting, beautiful, original and downright DELICIOUS evenings ever! Thank you both so very much for including us – it was perfect in every single way!”
“It was wonderful!!! We fully enjoyed the evening and our guests have been raving about what fun it all was. The next day I babysat two of our granddaughters came over for the day and they loved seeing the party things. Thank you again for donating this lovely experience for Soroptimists.”
Big thanks to our hostess Gail for her generous gift to Soroptimists, and a big thanks to Coronado Soroptimists for all you do to support our communities, and for the Ruby Award that gave launch to our Sophia Camp.
I send out immense gratitude to Wendy who offered her kitchen when our house burned just as the three days of prep began, and whose patience, expertise and heart really made this the magical night that it was.
Thank you Shannon Jones for these gorgeous photographs. Thank you Sally for the invitation to meet Erin, and for all the ways you inspire me, and thanks to all of you who bring beauty, nourishment and love to our world. To me, beauty, friendship and delight is the best medicine of all.
If you would like Erin’s Forest Feast Recipebook, please leave a comment below. I will pick a name randomly and send it out next week. How do you celebrate this season of light?
Happy Holy Days. I wish you all love, joy and peace.
I know. It feels like we are starting to over-do the pumpkin theme.
And yet, if you have pumpkin purée remaining from your Thanksgiving provisions then you have to try this pumpkin strata for breakfast or weekend brunch.
Inspired by my Mum whose own Strata has always been a brunch favorite, and by Heidi Swanson of 101 Cookbooks whose Spinach Strata is a great take on that old fave, and also by the Minimalist Baker whose photo above of Pumpkin French Toast was shared with me recently by Shannon Jones.
A gratitude shout out, too, to Morgan Anderson who recently suggested “We should tell people how good pumpkin is for them. They don’t have to skip the pie.” It is tri-doshic, after all, so everyone gets the benefits.
Mom and I sort of made this up when we had a brunch to serve and not a whole lot of time to prepare, meaning it’s easy and quick. For best texture and greatest ease, make it the night before and just pop it in the oven an hour before your guests arrive. It’s a lovely color, with a moist, tender texture. Honestly, everyone seemed to love it. My favorite words of gratitude were from my uber-talented sister-in-law who said, “You know I can’t eat sugar, so I never get to have pumpkin for Thanksgiving. Thanks for making something I can have, and something so good!”
Filling a need, while inspiring the palate – that’s a dharma I am grateful for!
Pumpkin Strata Serves 10-12
1/2 c shallots or yellow onion, roughly chopped
3 cloves garlic
2 cups pumpkin purée
2 c whole milk
1/2 t thyme
1/2 t sage
1/4 t celery seed
1 good shake pumpkin spice optionally, 1/2 to a full teaspoon curry powder
himalayan salt and fresh cracked black pepper
1 T ghee
7-8 cups stale bread, cubed or sliced
1 c cheddar, grated
handful of pumpkin seeds
1/2 c parmesan cheese, grated
Set your oven to 350F. Put your onion and garlic in an electric blender and chop. Add pumpkin, milk, eggs, herbs and mix well. In a casserole dish, evenly distribute your cubed bread and cheddar. Pour the egg mixture over. Top with pumpkin seeds, and parmesan cheese and bake for 35-45 minutes or until cooked through the middle and sizzling golden on top.
Thanks to Getty Images for photos of pumpkins. Thank you to all the photographers and artists in my life who keep inspiring us to look, to see, to be inquisitive ~ and thanks to you for taking the time to read, comment, try the recipes and inspire with your own sacred, sumptuous life.
I would love to hear what are you grateful for this Thanksgiving?
I wish you a blessed holiday and holy days always.
There’s something I like to make every so often that has been, for me, a private, intimate, close-to-my heart endeavor.
It’s something I make for special occasions. Or so I think. Probably I make up excuses to make it for special occasions at times when what I really need is to make something sweet (tender) and holy – times when I need to honor the moon, or the earth, or the medicine of herbs, or deep quietude, or nature’s gentle flow, or simply to be alone with my ancient treasures of dusty cacao, exotic herbs, silk road spices, and sweet oils.
I make this with a still as yet, little known herb. While Ayurvedic herbs are prolific these days – Tulsi in the teas, Triphala in tablet form in health food stores, Ashwagandha now in many doctor’s formulas – my beloved Brahmi remains a great, rare treasure. Described as a “food of the gods” for its heavenly gifts, it is one of my favorites and “working with it” always gives me a secret delight.
The whole process of making this, as quick and simple as it is, feels ancient and sumptuous. I feel called back to a timeless time: stirring the powders into the oils stirs up the merry voices of mothers, aunts, and grandmothers who once shared their stories and delights around the stirring of daily medicines and meals. It helps restore me to myself, and to the whole that we are, all of us alive together in this one world. It’s a prayer of sorts: something you don’t really talk about, yet is deep and connecting.
It’s holy work, and it’s good medicine.
4 T coconut oil
2 hearty shakes of cinnamon
1 dash of cardamom
1 pinch of pink salt
1 t vanilla extract
4 T maple syrup
4 T raw cacao
1/4 – 1/2 t Brahmi powder (I purchase mine online here) Your choice of: chopped nuts, minced dates, lightly toasted seeds – my favorites are macadamia, medjool, and pumpkin
In a shallow pan, melt the coconut oil. Add the spices, vanilla and maple syrup and blend. Bring to a very light simmer and reduce heat. Stir to release steam. After a few minutes, mix in the cacao and blend well. Keep stirring and releasing steam, careful to keep it just under a boil.
If you are adding nuts, push a bit of the mixture to the side, add the nuts to a clear, dry spot and allow to brown a bit (or toast in a separate pan).
Add the Brahmi – careful not to add too much. More is not necessarily better. Ayurvedic herbs are potent, so a little goes a long way. Start with 1/4 teaspoon, mix well and taste. If you can’t taste it add a little bit more going to 1/2 teaspoon at the most. If you add too much, it will ruin the taste of the chocolate, and when that happens even your body doesn’t like it – it will reject the medicine, and the whole thing becomes a distasteful waste. Medicine is an alchemy. It deserves our respect.
In a small baking dish, lay a piece of parchment paper. Whisk your chocolate mixture one more time in the pan. When it is thoroughly, thoroughly blended, pour into the baking dish and allow it to flow to the edges until it is evenly spread. Place the dish in your refrigerator and let cool.
After an hour or so (sometimes even 2-3), it will harden. Remove from the fridge. Lift the parchment paper out of the baking tray. Carefully break the bark into pieces. It will break according to its own design, so just give it a nudge and allow it to break as it will. Place each piece onto small pieces of parchment, stack and place back in your fridge until ready to be served.
Enjoy with a rose fennel tea, or a lovely light lassi. The point is, enjoy.
Brahmi is a brain tonic. It strengthens cognitive function, memory, focus, concentration. It is said to coat the nerves, so it calms even while it strengthens. It makes you smarter, increasing your capacity to meet the demands of your day with patience and clarity. For its impact on the mind and mood, I think of it as the “happy herb.”
Traditionally, it’s added to stress-relieving formulas, as well as rejuvenative tonics. I love it for its Sattva – light, uplifitng, elevating actions. Sometimes I imagine a sage took his best meditative experience from his mind and placed it in the Brahmi plant as a gift for all of us to experience.
I guess in some way that is what happened, right? After all, the intelligence that created our world created Brahmi, and that divine mind is in its leaves for all of us to taste a bit of heaven.
Speaking of Ayurvedic herbs, I am leading a small group on a trip to India to experience one full week of Ayurveda – daily treatments including warm oil massage, lessons in herbs, delicious healing meals, Yoga, walking meditations, jungle hikes – followed by a tour of some of the most important shines, temples, ashrams, sacred mountains and beautiful ancient villages. It will be a sumptuous, healing, heart-expanding trip. I invite you to join us – or at least check it out and dream with us.
I’ll send a few ounces of Brahmi powder to three of you. Just leave a comment below (names randomly picked).
To heavenly tastes, holy stirrings, healing adventures, and your good health ~
Beloved friends, I hope you are resting and enjoying this final day of 2014. The Chinese year of the horse has been quite a gallop, hasn’t it? Yet when we look back, there is so much to be thankful for. Most of all, that we have each other – a conscious, loving community of soulful, heart-centered people nourishing the world with mindfulness, presence, love.
I personally have felt so supported this year. That was diagnosed years ago as a severe deficiency, as an underlying cause of all that was imbalanced in my body, and in my life. Given that both Yoga and Ayurveda tells us that all problem arise from “the mind,” I set about to change that. So today I really want to pause and give thanks to all who support me, and who support the ways I love and grow and thrive – by every now and then having a read, showing up in a class, attending a workshop or Retreat, dropping me a line, showering us with smiles, or sharing a simple meal. I am so fortunate to live the beauty I love, to paraphrase Rumi, and it is due mostly to you, our community of beloved friends and divine souls.
So, today I give thanks for you.
Here is my gift. A little bite of sweet, tart, rich, light up the new year deliciousness. You can make it right now in ten minutes if you have a bar of dark chocolate (who doesn’t after the holidays?) and a basket of fresh raspberries in your pantry. You can actually make it with any fruit, but red is best for the color, and raspberries give it just the right pop.
As for the chocolate, I used what remained of a Scharffenberger 70% bittersweet dark chocolate baking bar. You can use anything, just keep it dark – for beauty, for taste, for balance, and for all those anti-aging antioxidants.
Chocolate Raspberry Tart Serves 8-10
5-6 ounces dark Chocolate (there’s a good list of some of the best here)
1 T Coconut Oil
1 basket fresh Raspberries, rinsed and pat dry
Cinnamon, Cardamom dustings
Break up the chocolate and very gently melt it over a low flame watching it carefully and stirring constantly, or use a double boiler to be safe. You want to be sure you are only melting the chocolate – not cooking it, and certainly not burning it.
Warm a tart pan (see this great article on the different between a tart and a pie and the dishes that help us make the best of each), and coat with the coconut oil. Pour in your melted chocolate and spread evenly across the pan. Lightly set your raspberries on the chocolate with their points facing up. Completely cover with berries, then refrigerate to set (I sealed it with a plate to not crush the berries).
Remove from the refrigerator at least ten minutes before serving so the chocolate softens enough to be able to cut and serve without breaking. Once plated, dust with cardamom, cinnamon. A dollop of yogurt is good with this and makes a beautiful contrast in dark and light. I also served it with the pear coulis below, which can be added to sparkling water for a delightful new year’s sparkle.
Pear Coulis Sparkler Serves 3-4
1-2 T Lemon juice, depending on how juicy your pear was
Puree the pear with the lemon juice in your blender. You might need to add a teaspoon of water just to get it to puree, but try not to add too much water, nor to over blend. If you do it will turn brown which is less pretty, although every bit as delicious.
Add 2-3 spoons of pear coulis to a glass of sparkling water – or omit the lemon, and add to champagne.
I wish you and your loved ones every joy this coming year.
Let’s remember: we have everything it takes, and we are the ones to light the world with love.
Happy New Year!
At our Yoga Therapy Training this Autumn we were so fortunate to have Joani Culver join us. Not only is she lovely, inspiring, strong, smart and beautiful inside and out, she is also a nutritional consultant who brought her own home-made “ferments” for us to snack on every weekend. Finally, on our final Training day, everyone was asking for the recipe and she was kind enough to show us how she makes her ferments at home.
Joani agreed to let me share that with you here – and since she is so wise, I asked her a few more questions when asking for her recipe.
Joani: What is your philosophy / approach to health?
My basic philosophy for health is that there is no one diet/way of eating that fits everyone. My approach is to support clients to develop a “flexible” eating and living program that meets their unique, personal, constitutional and daily health needs. Using assessment tools, Ayurvedic questionnaires, muscle testing, the science of modern nutrition, and common sense, we find the appropriate food choices within these dietary directions to improve health and consciousness.
My approach to health is a North to South process… the process begins with digestion. We can have the most local, sustainable, organic, nutrient-dense food on the planet and if our digestive system isn’t working properly, we will not benefit fully from the bounty we are consuming.
What is your inspiration?
Food as medicine inspires me. People who want to change their diets and heal themselves inspire me. The possibility that we look within ourselves, our neighbors and our community for our health and well being inspires me. There is a movement which has emerged to eat local, sustainable foods; to seek out local farms and farmers and support them. To grow food on our patio’s, in our yards, and in our neighbors’ yard, that’s inspiring! To grow any part of our food, be it herbs, veggies, fruit, chicken or duck eggs, etc., is very powerful. You know the love and healthy energy that went into your food. That creates wellbeing and great health.
Why are you so fervent about ferments?
Microbial cultures, found in ferments, are essential to life’s process, such as digestion and immunity. We are in a symbiotic relationship with these single-cell like forms. Eating fermented foods is an incredibly healthy practice, directly supplying your digestive tract with living cultures essential to breaking down food and assimilating nutrients. Fermented foods and beverages help to kick start our digestive process as well as contribute enzymes, vitamin C, B12, folic acid and natural antibiotics. They help break down fats in the liver and promote the growth of healthy, valuable and needed bacteria throughout the intestine as well as maintain a healthy level of acidification which is needed for digestion. That’s crazy that the kraut can do all that.
What is your favorite ferment recipe?
My favorite easy ferment recipe is any veggie I have in the house or garden or that is in season. Cauliflower, carrots and garlic are an easy fast ferment. All you need is a wide mouth mason jar with 2 piece lid, 2 tablespoons whey, 1 tablespoon of sea salt, pure water, a dark warm (72F) area, and about three days to ferment.
Stuff the veggies into the jar and bring liquid up to the elbow, leaving room for the fermentation process to breathe. Make sure all veggies are covered in liquid. If you are making your own whey, use organic whole yogurt… we like Strauss.
Oh and one more thing, it is so fun to experiment with condiments and fermenting them. Fermented Ketchup is a great way to get ferments into the diet of children, as is mustard and other condiments.
Any last bits of wisdom, or advice?
Remember your health is on your plate.
Read The Art of Fermentation by Sandor Katz. He is the king of ferments and has quite a story to tell.
Thank you Joani!
How to Make your own Whey + Get the most delicious Farmer’s Cheese as a bonus!
1 large tub of organic full fat Yogurt
1 strainer – the conical “chinois” is easiest but any will do.
1 large Bowl
Line your strainer with a large piece of cheese cloth – enough to leave lots of excess flaps hanging over the sides – and set the strainer inside the bowl. Pour all the yogurt into the strainer and allow to sit for 2-3 hours. The lift the flaps of the cheese cloth, draw the corners together and twist. Tie the ends tight around the remaining yogurt. Remove the strainer, and find a way to hang the cheese cloth above the bowl to allow it to continue to drip. I usually hang it from a kitchen pantry knob. After another few hours, or overnight, you my dear muffet will have – curds and whey!
The liquid in the bowl is your whey. That is what you will use for you “ferments.” What remains in the cheese cloth is a farmer’s, or farmhouse, cheese, which, with a bit of liquidy whey and broken up a bit with a fork, is cottage cheese. Left longer to “dry out” it becomes like a cream cheese, only it’s creamier and so much yummier. It is full of probiotics so it’s divinely good for you, too. You can spread it on crackers or toast for a sandwich, or press into a block – between two plates with a couple more stacked on top – and after a few more hours you have paneer which you can cube and toss in with your saag, palak, curry or any sauté. Really, I’d love to know if you try this – I wonder if your’d ever go back to store-bought after making it yourself.
Stay tuned for Joani’s fabulous fermented Beet Kvass coming up soon!
Pumpkin is like a mother: embracing, enhancing, enveloping. Whatever you give to pumpkin she highlights, holds, affirms.
Have you ever noticed, for instance, the way pumpkin embraces ginger, softens into cinnamon, rises up for nutmeg. She is tasteful with clove, grounding for cayenne, elegantly delightful with the green herbs of basil, sage, tarragon and thyme.
It is the added sugar, wheat and heavy creams that weigh down dear pumpkin, diminishing its power to lift you up. Fortunately, pumpkin is so forgiving that forgoing sugar, grain and dairy does not have to mean forgoing flavor.
How like a mother ~ forgiving and so giving!
Personally, I think food tastes better when you can actually taste each ingredient. So it was a delight yesterday when the boys followed each bite with a chant of “Mmmm, this is so good!” But I was certain after our house painter swallowed it down with eyes of delight, gently offering me his plate afterwards with a serious, “Best I ever had, Señora.”
If it is good for someone who doesn’t owe me a compliment and isn’t used to our food ways, then I think it must be good for all. I know it is good to all, so when you serve up this pie for the holidays you can be sure you are loving your loved ones as mother nature loves you. And that is lot to be thankful for.
For this, I roasted two small pumpkins at 475F for about an hour, or until a knife ran through the middle with ease. But Pacific makes a good organic purée in a box you could use if you have less time, or want to make it in a jiff.
Healthy Pumpkin Pie
2 c Hazelnuts, toasted
4 medjool Dates
hefty pinch pink Salt
1/2 t Vanilla
Pulse all the ingredients in your electric blender until you have a chunky pulp. Press into a pie pan, spread evenly and refrigerate.
Pie Filling 1 c Cashews, soaked 2-4 hours
2 medium Pumpkins (or 4 cups Pumpkin purée)
1 T Coconut Oil
1 t Cinnamon
1/2 t Nutmeg
1/4 t Ginger
1/4 t Clove
1/2 t pink Salt
optional: generous splash Cardamom
2 T Chia Seeds (more if you like it firmer)
Optional: 1-2 T Raw Honey
Set your oven to 475F. Pierce your pumpkins and bake 30 minutes or until a knife cuts through easily.
Allow to cool. Slice open and remove the seeds. Peel the pulp from the skin and place in your electric blender. Add dates and purée. Drain the cashews and add along with the coconut oil and spices to your purée. Blend thoroughly. Taste and adjust your seasonings. I like lots of cinnamon and nutmeg so might have added more. Add honey according to your taste.
Add Chia Seeds, pulse lightly, just enough to mix in the seeds. Pour into the crust, cover and refrigerate at least 4 hours or overnight.
When ready to serve, dress it up with a shower of cinnamon, a border of hazelnuts, a maze of honey, or a waltz of raspberries. Serve with a dollop of honey or maple syrup infused yogurt.
Two years ago at our Yoga Therapy Training, I served a gluten free, dairy free, no sugar added, homemade apple pie. The recipe was requested. It has taken me these years, but at long last, here, finally, it is.
Unfortunately, when I first came to write it up last month I couldn’t find the recipe. Fortunately, that meant I had to try it a few times before it came right again, and thatmeant a lot of apple pies this autumn. Yes, we are blessed!
Apples are good for your blood, eyes, skin. Apples are cool, so they are Pitta-reducing and anti-inflammatory. They are sweet, so they are Vata-reducing and tonifying – especially when sliced, tossed in fresh lemon juice, and sprinkled with cinnamon, as in this recipe. They are also light enough to be good for Kapha, reducing blood sugar and helping you feel full with less, thanks to so much fabulous fiber.
That makes apples tridoshic, meaning they love everyone, so everyone gets to enjoy this super food, super “free”, super pie!
Be sure you use your favorite apple. Since they aren’t going to be cooked, they will taste in the pie the way they taste in your hand when you eat straight from the fruit basket. I used “Sweetie” apples, but anything fresh, crunchy and sweet will be good.
For the decoration, I wanted some red so used a Fuji, but a crispy green apple would give a lovely color, too.
I added a bit of almond butter to make it an extra high protein, high fiber, high nutritional meal I could have for breakfast, or for the kids as a midday snack. The almond butter makes the filling a bit more caramel-y, but if you feel that is too nutty for you, leave it out. It’s still great.
Also, if you are allergic to nuts you can skip the pecans and just make a crust of dates. Yes, just dates. Or, if it’s safe for you, add a tablespoon of coconut oil, and/or toasted sunflower seeds,
If you want it fully raw, skip the pecan toasting. I’ve done it that way and it works, too. But toasting draws the divine essence from pecans, giving golden, nutty grounding to the crisp, sunburst of the apple.
Easy, No Bake Apple Pecan Pie
2 c Pecans
10 Medjool Dates, pits removed
1 T Coconut Oil
A hearty pinch of Himalayan Salt
A pinch of Cinnamon
A dash Nutmeg
6 Medjool Dates, seeds removed
1 Lemon, juiced
2 T Almond Butter, optional
1 T Raw Honey, also optional
1 hefty pinch of Himalayan Salt
1 hearty dash of Cinnamon
1 light dusting of Cardamom, optional
1/4 c Chia Seeds
To make the crust:
Toast the pecans until they are very lightly brown. Put them aside. In your electric blender, macerate the dates. Add the coconut oil and spices and mix. Toss in the pecans and pulse lightly three times, just enough to break up and integrate with the dates, but careful not to turn this into pecan butter.
Press the crust into a pie dish (mine is 9.5″). Cover with a plate facing up so the slight bowl of the plate presses into the crust and so that the crust is entirely covered. Place in your refrigerator if you have a few hours before filling, or into your freezer if you don’t.
To make the filling:
Again, start with the dates. Blend on high speed until they are completely mashed. Juice your lemon and set aside 1 tablespoon for later. Add the lemon juice, almond butter honey and spices to the dates and blend well. Slice your apples and add. Blend until the mixture starts resembling a very chunky apple sauce. Add the chia seeds. Pulse a few times to blend thoroughly. Pour this mixture onto the pie crust. Spread evenly. Cover (I turn the plate that was sitting on the crust over and use to cover) and place in your fridge. Allow to set at least four hours.
This doesn’t need a topping, but if you like the apple rose on top, just core an apple and slice very, very thin. To keep the slices from browning as you slice, put each slice as you cut into a bowl with that remaining lemon juice. Once all the pieces are cut and in the bowl, sprinkle a dash or two of cinnamon and toss. The set each piece, one by one, in an overlapping circle around the outer edge. Continue making smaller circles towards the middle until the pie is covered. Then set a pecan or a few thin slices of lemon rind in the very center.
This is so simple and so quick: apart from the 4 hours in the refrigerator to let the chia seeds do their work, you can make this start-to-finish in 15 minutes.
I guess you could call this a trick on a treat, because it seems like dessert, yet it’s delightfully good for you. Let me know if you try it, and any variations you enjoy.
What sort of tricks or treats are you doing this hallowede’en?
The morning began with a question to the children, “What is your father like?”
“My Dad is strong.” “My Dad makes me feel safe.” “My father is helpful.” “My father helps me solve problems.” “My father works hard so that we can have a home, and food, and go to school…” “My father is fun. He loves to play and tell jokes.”
Finally, after a long pause, the youngest child quietly said, “My father gives me lots of kisses.”
When I think of fathers, I think of Prana, Tejas, and Ojas, the vital essences that give life, light and love to all existence, and which any good father naturally seeks to develop in his children.
Prana, Tejas and Ojas give energy, radiance, and strength, respectively, to mind and body. These vital essences are the positive forces corresponding to the doshas Vata, Pitta, Kapha as the bio-energies that lead to imbalance. In other words, if Vata is an imbalance of air and space, then Prana is the power that the air element gives us to breathe, think, and move freely. If Pitta is the dosha of fire, then Tejas is the positive force of fire that gives us light to see clearly, to move with direction, to act decisively, to digest food as well as information and experiences, to metabolize and to transform. Finally, if you think of Kapha as the dosha of water and earth, then Ojas is the vital essence that gives structure, steadiness, comfort, nourishment and ease.
When cultivated, these positive forces give what Eknath Easwaran called “the splendour of the personality that expresses itself in love, courage, creativity, and a melting tenderness that draws all hearts.”
Prana, Tejas, Ojas, huh?
Prana is Energy
Prana is the energy that exudes from the animating intelligence within and underlying all that is alive. It is an intelligent energy that enlivens. In food, it is the energy that knows how to grow the plant, knows how to attract pollinators, knows how to evolve to expand its own kind, knows how to create, generate, regenerate, and populate. This intelligence corresponds to an intelligence within us that meets when we eat, so that what we eat becomes, by the intelligence of nature, exactly what we need for our bodies and minds to grow and be vibrant. When we eat fresh foods, still moist, plump and radiant from the harvest, we eat this intelligent energy. We eat Prana.
Fathers need to have a lot of prana to play with their children.
Tejas is Radiance
Tejas is the power of light to shine from your skin and eyes when you are healthy. It is the glow of health, the color of fruits and vegetables, the sun that is steady, steadfast, reliable, purposeful. Tejas gives warmth, courage and lustre.
Fathers need to have a lot of Tejas to reason, to be helpful, to problem-solve, to be brave, to protect, to lead.
Ojas is Strength
Ojas gives vigor, peace, patience, contentment, a steady mind in a strong body, well-lubricated joints, a healthy immune system, and longevity. Ojas is kisses.
Fathers need to have a lot of Ojas to hold and to hug, to carry their children, and to be that rock we rely on.
Father, Food and the Vital Essences
Loving your father forever means taking good care of him, and carrying on his tradition of playing, helping, protecting, and showering kisses. Here are ten vital essence boosting foods to take good care of dad – and you, his beloved child.
While we can’t make any promises, science is demonstrating what our own experience tells us: these power foods are anti-aging, immune-boosting, disease-eradicating, and delicious, so enjoy them abundantly!
9 Power Foods for Dad and You
Everyone knows that spinach is good for you – full of iron, vitamins, and dietary fiber – but did you know that spinach is high in protein, with anti-inflammatory actions? That it helps with blood sugar, blood pressure, and bone health? That it can lower the risks of asthma?
Be sure to cook your spinach at least 1 minute to disarm the oxalic acids that can increase Pitta, feeding inflammation, arthritis, and gout.
My Ayurvedic mentor insists that the number #1 superfood for anyone over 40 is wild caught salmon. In fact, the American Heart Association recommends eating wild salmon twice a week, writing that it is a “good source of protein, and unlike fatty meat products, it is not high in saturated fat.”
It is also a good source of omega-3 fatty acids which benefit healthy people and those with, or at risk of, cardiovascular disease. Again, according to the AHA, “Research has shown that omega-3 fatty acids decrease the risk of arrhythmias… reduce triglyceride levels, slow the growth rate of atherosclerotic plaque and lowers blood pressure.”
Farming salmon reduces the amount of heart, brain and joint healthy omegas, while accumulating cancer causing PCBs and dioxin, not to mention it is unkind to the fish and toxic to the environment. So, please, at least when it comes to salmon – always go wild!
3. Sweet Potatoes
High in the fiber necessary for proper elimination and detoxification, sweet potatoes are also rich in the antioxidant Vitamin A (beta carotene), making it a powerful anti-aging food that has also been proven to reduce the risk of certain cancers.
Sweet potatoes are an easy, hearty snack or meal. Just pop them in the oven for an hour, and they come out creamy.
Beans are good for you in so many ways, but no one tells the story better than the Mohr-Fry cousins who grow 29 varieties of organic beans in northern California. I hope you will take a few minutes to watch this excellent video about what it takes to farm beans. It was made by our friend Adrian, producer of the Growing California Video Series, who attests to the authenticity of these devoted farmers. #loveyourlocalfarmer!
Gut health = Immune Health. We all need to improve our inner environment with the right living foods. To that end, yogurt should be a daily habit. Try making it yourself – that way you can experiment with coconut, almond, rice and other delicious, non-dairy sources.
Whether your yogurt is from a cow, goat, grain or nut, always choose organic and make it plain. Fruit yogurt sold in stores has a lot of added sugar – and, according to Ayurveda, is a very bad combination, subverting your good efforts by sabotaging gut health.
My father loved grapefruits. I am always amazed at how naturally he was drawn to the healthiest of foods, and grateful for his example. Grapefruit has the bitter taste that is so lacking and yet so essential in our diet. Bitter is purifying, detoxifying, making it a weight loss powerhouse. It curbs hunger, protects the heart, and studies are now demonstrating it has anti-cancer actions (of course, it is Kapha-reducing!)
Not to mention that grapefruit and its citrus family are high in vitamin c, fiber, and other essential nutrients. Look for the deep red ones for the highest levels of antioxidants. I find them milder, sweeter and juicier, too.
Toss grapefruit segments into your salads for a bite of juicy tang. It’s especially good with watercress, endive, radicchio, avocado and beets.
An apple a day still keeps the doctor away – because not only are they full of dietary fiber and essential vitamins and minerals, apples help clean the liver, the key organ that accumulates pitta. When you have high pitta, you are prone to all kinds of inflammatory disease. Keep your liver healthy and you reduce pitta, resorting your vital tejas, which shows through clear eyes and lustrous skin.
Think pink, when it comes to the liver, not aggravated fiery red, and remember Michael Pollan’s advice, “When it comes to snacks, ask yourself if you are hungry enough for an apple, and if the answer is yes, then eat an apple.”
Rather than nuts, snack on seeds. Ayurveda considers seeds to be lighter, more astringent than nuts and therefore more clarifying, cleansing, detoxifying, while providing all the energy and intelligence of the plant it is to become. Also excellent sources of protein, essentials fats, dietary fiber, as well as selenium, zinc, and iron.
Raw, soaked, blended, toasted, lightly salted, seeds can be enjoyed in all varieties of ways. You can add hemp seeds to anything you might have for breakfast. Sprinkle them over yogurt, oatmeal, fruit, toast, eggs, or add them to a morning smoothie. Flax seeds can be ground and stirred into soups, salads, hot cereals, or a warm evening tonic. We toast up pumpkin seeds to add crunch to our soups and stews. Pureed into a pesto, sunflower seeds are the perfect texture. Or, toss together a few of your favorite seeds, add raisins, chopped dates, goji berries, dried cherries, and you have a great snack to keep your energy up and the weight down.
Dr. Marc Zimmerman, an orthopedic surgeon steeped in the traditions of natural medicine and nutrition, knows that ancient Yogis eschewed garlic. “However,” he says, “the world we live in now is so different, so full of toxins, so compromising to the immune system. I just don’t see how we can avoid the health benefits of garlic in this day and age.” While it may be controversial as a Yogi and an Ayurvedi, garlic is undoubtedly a powerhouse when it comes to disrupting illness and disease.
Cooking makes garlic less pungent, less what we call tamasic, while retaining all these benefits:
Garlic and its allium family vegetables have important anti-cancer properties, with a high intake of garlic (roughly translated as taken daily) has been found to lower risk of virtually all cancer types, except prostate and breast cancer.
Garlic has cardiovascular benefits, having been shown clearly to lower blood triglycerides and total cholesterol, Equally impressive about garlic is its ability to lower blood pressure.
Garlic has been shown to protect from inflammatory and oxidative stress, while its antibacterial and antiviral properties are perhaps its most legendary feature. This allium vegetable and its constituents have been studied not only for their benefits in controlling infection by bacteria and viruses, but also infection from other microbes including yeasts/fungi and worms.
Some people say that it tests like soap. That’s because the brain recognizes a molecule in cilantro that is not the same, but is similar to a molecule in soap. And this is a helpful way to think of the benefits of cilantro ~ a high powered, industrial-strength detergent for your tissues. Cilantro has been shown to help rid the worst kind of toxins, those heavy metals that accumulate from environmental pollution.
If you think cilantro tastes like soap, add small amounts to your favorite foods at first. Once your brain has a few samples to go by, it will create a new “file” for cilantro, one that associates with good tastes and a clean, lively feeling. Your brain will be glad to comply, given that it too will benefit from less toxins, and soon you will be loving cilantro like the rest of us!
When the ingredients are whole, pure and minimal, you boost your prana, tejas and ojas with meals that are satisfying. Health, then, feels like a joyful indulgence – a true celebration of life, light and love!
I hope you all had a Happy Father’s Day, and that you continue to keep your father, or his memory, strong.
Keep yourself strong, too, so his Prana, Tejas, Ojas can shine through you.
If you would like to experience last Sunday’s magic, the magnificence of Bhava and Steve singing and teaching together, please join us in October for our weekend Mastery of Joy Retreat in the mountains near Idylwild.
It has been one of the great, quiet privileges of my life to be at the bedside of friends and family as they pass. This week, going back and forth from teaching a mastery intensive on breath to a dark hospice room where our beloved was taking her last breaths, gave a profound opportunity to consider her life and all that she has meant to us, while considering the breath itself: What is it to breathe? What causes the breath? What is it that departs as the breath gently winds down? In these moments, time slows completely, opening space to simply watch. It becomes a contemplation, watching her breathing in, breathing out, so ephemeral, so eternal… Even as that breath lengthens, softens, stalls, sputters, there is a sacred power. An intelligence. A knowing. Something unthreading. Something setting free. Continue reading “Comfort Food : Curried Spinach Nibbles”→
Your love was like moonlight turning harsh things to beauty, so that little wry souls reflecting each other obliquely as in cracked mirrors . . . beheld in your luminous spirit their own reflection, transfigured as in a shining stream, and loved you for what they are not.
You are less an image in my mind than a luster I see you in gleams pale as star-light on a gray wall . . . evanescent as the reflection of a white swan shimmering in broken water.
Getting Close Victoria Redel
Because my mother loved pocketbooks I come alive at the opening click or close of a metal clasp.
And sometimes, unexpectedly, a faux crocodile handle makes me weep.
Breathy clearing of throat, a smooth arm, heels on pavement, she lingers, sound tattoos.
I go to the thrift store to feel for bobby pins caught in the pocket seam of a camel hair coat.
I hinge a satin handbag in the crease of my arm. I buy a little change purse with its curled and fitted snap.
My mother bought this for me. This was my mother’s.
I buy and then I buy and then, another day, I buy something else.
In Paris she had a dog, Bijou, and when they fled Paris in 1942 they left the dog behind.
When my mother died on February 9, 1983, she left me.
Now, thirty years later and I am exactly her age.
I tell my husband I will probably die by the end of today and all day he says, Are you getting close, Sweetheart? And late in the afternoon, he asks if he should buy enough filet of sole for two.
From a blue velvet clutch I take out a mirror and behold my lips in the small rectangle.
Put on something nice.
Let him splurge and take you out for dinner, my mother whispers on the glass.
What I Learned From My Mother by Julia Kasdorf
I learned from my mother how to love
the living, to have plenty of vases on hand
in case you have to rush to the hospital
with peonies cut from the lawn, black ants
still stuck to the buds. I learned to save jars
large enough to hold fruit salad for a whole
grieving household, to cube home-canned pears
and peaches, to slice through maroon grape skins
and flick out the sexual seeds with a knife point.
I learned to attend viewings even if I didn’t know
the deceased, to press the moist hands
of the living, to look in their eyes and offer
sympathy, as though I understood loss even then.
I learned that whatever we say means nothing,
what anyone will remember is that we came.
I learned to believe I had the power to ease
awful pains materially like an angel.
Like a doctor, I learned to create
from another’s suffering my own usefulness, and once
you know how to do this, you can never refuse.
To every house you enter, you must offer
healing: a chocolate cake you baked yourself,
the blessing of your voice, your chaste touch.
Rosy Raw Brownies Recipe Ayurvedically adapted from Julie Morris, who has a video demonstrating it here.
Makes 1 dozen
Ingredients 1 cup walnuts
1 cup medjool dates, pitted (about 8)
1/2 cup raw cacao
1 teaspoon rose water
pinch pink salt
dash cardamom Optional: 1 T cacao nibs, rose petals (dried or fresh), cinnamon
Using an electric blender, grind your walnuts to a powder. Add the dates one at a time, blending well before adding the next. Mix in the cacao, then the rose water, finally the spices.
The mixture should be moist. If you pick it up between two fingers and it easily falls apart, add another bit of rose water. Be careful of two things: you don’t want to over-water, and you don’t want to over-blend or the oils are released and it becomes more like fudge than brownie.
Spread the mixture into a small baking pan. Press down with the back of a spoon or a spatula. Press evenly and firmly so the brownie will set. Optionally, you can press cacao nibs gently into the top, dust with cinnamon, or sprinkle with rose petals. The nibs give it a burst of bitter crunch, and the rose petals make it as beautiful as your Mom.
Mother’s Day David Young
—for my children
I see her doing something simple, paying bills, or leafing through a magazine or book, and wish that I could say, and she could hear,
that now I start to understand her love for all of us, the fullness of it.
It burns there in the past, beyond my reach, a modest lamp.
To mothers everywhere, thank you for the gripping power and delicate tending of your unflinching devotion. Your love makes the world go round.
We are just finishing up our 21 Day Spring Clean Challenge, and I thought you, along with some of my fellow “Cleansers,” might like a simple way to stay the course. This hummus is so easy and quick to prepare, yet makes a nourishing, hearty meal, even while detoxifying. In fact, it was my family’s lunch today served up with arugula, radicchio, zucchini and sun-dried tomatoes for dipping, along with gluten-free “superseed” crackers and olives. They loved it, never knowing they were eating “Cleanse” foods. I hope you like it, too.
1.5 cups organic cannellini beans, cooked
3 cloves garlic, peeled
1 T vegan mayonnaise (make your own)
1 t dijon mustard
1 t tahini
3 hearty shakes of aleppo pepper
pink salt to taste 1 t lemon juice, optional
Put everything in your electric blender and mix well. Taste and adjust seasonings. Add a spoonful of fresh lemon juice if you think it needs more salt. Serve with fresh vegetables.
Why change it up and make Hummus with Cannellini? What’s wrong with good old-fashioned Garbanzo?
It’s true, garbanzo beans do make delicious hummus. But, they can be difficult to digest. In many cases (think Vata) they cause gas, bloating, abdominal discomfort, even constipation. Any Cleanse, to be successful, should strengthen, and not confuse digestion. Mung beans, cooked in Kichari, are the ideal bean for that. In our 21 Day Cleanse, Kichari is a central component. Now that we are almost complete, though, this hummus is a nice variation on the theme.
If you want a simple cleanse you can do anytime, try making up some kichari with lightly steamed vegetables and feast on that for a day, or two, or three… You’ll find many recipes for kichari around my blog ~ here, and at the bottom of the “Basics” page here, for example.
I wish you extraordinary health and wellness so that you are able, in the most vibrant way possible, to taste all the joy, intelligence and love Mother Nature has to offer you.
Thank you for visiting this site, and for being so dedicated to life, light and love! Jai Ma!
What about you? Are you welcoming Spring with a bit of a clean-up, clean-out? What is your favorite way to invite in Spring, and enjoy the season’s energy of renewal?
“When despair for the world grows in me
and I wake in the night at the least sound
in fear of what my life and my children’s lives may be
I go and lie down where the wood drake
rests in his beauty on the water, and the great heron feeds.
I come into the peace of wild things
who do not tax their lives with forethought
of grief. I come into the presence of still water.
And I feel above me the day-blind stars
waiting with their light. For the time
I rest in the grace of the world, and am free.”
~ Wendell Berry, The Peace of Wild Things
“The life of rocks, ice, mountains, snow, oceans, islands, albatross, sooty gulls, whales, seals, crabs, limpets, and guanaco once flowed up into the bodies of these people, and out came whale prayers, condor chants, crab feasts, and guanaco songs. Life went where there was food. Villages were portable. Food occurred in places of great beauty, and the feedback from living directly fueled their movements, dances, thoughts, and lives.
Everything spoke: birds, ghosts, animals, oceans, bogs, rocks, humans, trees, and rivers; everything made a sound, and when they passed one another, a third sound occurred. That’s why weather, glaciers, and each passing season were so noisy. Song and dance, sex and gratitude were the season-sensitive ceremonies that linked the human psyche to the larger, wild, weather-ridden world.
When did we begin thinking that weather was something to be rescued from? Why did we trade in our ceremonial lives for the workplace? Is this a natural progression, or a hiccup in human civilization that we’ll soon renounce?
I eat at a rustic bar with other travelers. It’s late when night comes, maybe 10:30. In the darkness, Perito Moreno is still calving and moving, grabbing snowflakes, stirring weather, spitting out ice water, and it makes me smile.” ~ Gretel Erlich, excerpted from her book The Future of Ice: A Journey into Cold
“Between my finger and my thumb
The squat pen rests; snug as a gun.
Under my window, a clean rasping sound
When the spade sinks into gravelly ground:
My father, digging. I look down
Till his straining rump among the flowerbeds
Bends low, comes up twenty years away
Stooping in rhythm through potato drills
Where he was digging.
The coarse boot nestled on the lug, the shaft
Against the inside knee was levered firmly.
He rooted out tall tops, buried the bright edge deep
To scatter new potatoes that we picked,
Loving their cool hardness in our hands.
By God, the old man could handle a spade.
Just like his old man.
My grandfather cut more turf in a day
Than any other man on Toner’s bog.
Once I carried him milk in a bottle
Corked sloppily with paper. He straightened up
To drink it, then fell to right away
Nicking and slicing neatly, heaving sods
Over his shoulder, going down and down
For the good turf. Digging.
The cold smell of potato mould, the squelch and slap
Of soggy peat, the curt cuts of an edge
Through living roots awaken in my head.
But I’ve no spade to follow men like them.
Between my finger and my thumb
The squat pen rests.
I’ll dig with it.” ~ Seamus Heaney, Digging
6 small red potatoes
¼ c hummus (plain)
1 tsp Dijon mustard
¼ tsp garlic powder
¼ tsp onion powder
pinch black salt
hot sauce (optional)
paprika, or smoked paprika (garnish)
Boil potatoes until fork-tender, then let cool completely. Meanwhile, mix hummus, Dijon, garlic powder, and onion powder together, plus a pinch of black salt, stirring to combine. (Add hot sauce here if you prefer a spicy deviled egg.) Taste, adding more Dijon or black salt to taste, then set aside. Once potatoes cool, slice in half long-ways and use a little spoon or melon baller to scoop out a small circle of the potato flesh (this is your “egg”). Spoon hummus mixture into the hole and garnish with paprika.
Chef’s Note: Black salt is also called kala namak. Not to be confused with Hawaiian black lava salt.
Some people think Ayurveda, being a sister science to Yoga, advocates Vegetarianism. In fact, while it focuses on a whole food, plant based diet, Ayurveda understands that everyone is unique and each individual has unique needs. I know many people who feel they need meat for optimal wellness. We especially see this in the Vata Dosha, where there is a greater need to balance, ground, and strengthen.
With a lot of Vata myself, I often need tonification. Still, I prefer to be Vegetarian, for personal reasons, so when I made this recently for friends, I made a version with halibut, and another version with tofu. As much as tofu has a reputation for being boring, with this sauce it is melt-in-your-mouth divine: tender, silky, sensuous, even sweet – in the Ayurvedic sense of the word, of course!
I found this recipe in the gorgeous, I-could-eat-every-page-of-it, La Cucina Italiana magazine when I was on my way back from Phoebe’s birthday party last year, where 20+ women gathered for an Ayurvedic Weekend Retreat in Como. It was a delicious way to bring some of that heavenly visit back home with me, and by making up a few of the recipes, to share it with my family.
Having said that, it is a recipe from Kerala, home of Ayurveda. So, you can imagine it is perfectly balanced with all six tastes, as well as creamy, nourishing, and a touch exotic. Just what we all need in this Vata season!
Below is my translation. It may not be flawless, but it is sumptuous!
1 lb White Fish filleted, or 1 carton Silken Tofu (not extra firm)
3/4 c Coconut Milk
1 small Onion
1 clove Garlic
1 “spicy Green Pepper” (I used jalapeño)
Curry leaves (I used 1 teaspoon curry powder instead)
Cut your fish or tofu into pieces, spread out on a plate and sprinkle with turmeric and salt. Leave to marinade 20 minutes.
Heat 3 tablespoons of peanut oil in a sauce pan and place in it your fish or tofu with the turmeric side down. Saute one minute, then turn and sauté again one minute on the other side. Remove from the oil and place aside.
Put 2 tablespoons oil in a larger sauce pan and heat 1 teaspoon mustard seeds until they begin to pop. Add the onion, peeled and sliced, the garlic also peeled and chopped, and a few rounds of ginger, peeled and cut into pieces.
“Sizzle” the onion for 2 minutes, then add the pepper, cut into strips, and the curry (leaves or powder). Allow this to “flavor” for 2 minutes, then add the tomatoes, cut into pieces and the juice of the lime.
Add the coconut milk, and after another 2 minutes, your fish/tofu and allow it to cook another 2-3 minutes. Serve with basmati rice. I added a side of lightly sautéed, lemony spinach and garnished the Molee with torn pieces of basil for garnish.
How about you? What sort of eating style do you follow and why?
I hope you enjoy this, and let me know if you try it.
LA Yoga just published yesterday a raw curry you might also like, especially if you are more Pitta, or you are celebrating summertime on the other side of the world from us.