Honey Lemon Pudding

Honey Lemon Pudding
Serves 6-8

This is intentionally not a super-sweet dessert although it is deeply satisfying. As a medicinal food, lemon is remarkable. It aids digestion by stimulating the flow of saliva, thus easing the work of the liver. Avocados satisfy that creamy craving, while the ginger, dates and honey each have their own healing properties aimed at restoring our sweet tooth to a place of natural balance.

Pudding:
1 cup pitted medjool dates
4 organic lemons *
1 orange
4 ripe avocados, pitted and peeled
2 tablespoons runny local honey
1 teaspoon ground ginger

Toppings:
Zest of 1 lemon
1/4 cup shredded, unsweetened coconut flakes (roughly 1-2 teaspoons per serving)
1/4 cup chopped walnuts (1-2 teaspoons per serving)

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Pit the dates. If they are too dry you may need to rehydrate them by placing in a bowl and covering with boiling water to fully submerge the fruit. Let them soak for 10 minutes, then strain the fruit. (Save the soak water to water one of your houseplants).

1. Zest one of the four lemons before juicing and set zest aside to use as a topping. Juice the lemons and orange.

2. Place all the pudding ingredients in a food processor. Blend until smooth.

3. Spoon the pudding into individual dessert dishes and chill in the refrigerator for 30 minutes.

4. Serve, garnished with lemon zest, coconut flakes and walnuts.

* Whenever a recipe calls for the rind or zest of a citrus fruit, it is vitally important to your health and the health of the planet to use organic fruit. Many fungicides and disinfectants are sprayed on the outside of non organic citrus fruits to maintain freshness in transit. Some of these are known carcinogens that are also disturbing to thyroid hormone levels.

Biodynamic Gardening (and Planting Garlic this Winter!)

Garlic growing at night

Garlic is one of my very favorite herbs. It has amazing health benefits, is the basis of nearly every savory dish I cook, and it's fun to grow.

This impressive bulb can impart energy and vitality, improve digestion and absorption and cleanse the body of toxins. It helps protect the body against the effects of pollution and nicotine. Acting as a powerful antioxidant, garlic helps to slow the aging process and protect against degenerative disease. Garlic is famous as a remedy for heart and circulation, reducing blood pressure and a tendency to clotting, thereby helping to prevent heart attacks and strokes.

The ancient Egyptians knew all about garlic’s energy-giving properties, because the builders of the Great Pyramid at Giza apparently ate garlic to give them strength. The Romans too gave it to their workmen and soldiers to impart vigor as well as courage. To the Greeks, garlic was a symbol of strength. The athletes at the Olympic Games used to chew garlic before taking part to improve their chances of victory. Since such times until the present day garlic has been much valued for its great ability to ward off infection, to combat food poisoning, diarrhea, dysentery, wind and colic.

It is an effective antibacterial, antiviral, anti-fungal and anti-parasitic remedy, shown to be equal to antibiotics such as penicillin. Garlic is excellent for sore throats, coughs, colds, flu, bronchitis, and asthma. It helps to clear phlegm, sinus congestion, and hay fever. It also helps to reestablish beneficial bacterial population in the gut after an infection or using antibiotics; a good remedy for candidiasis and thrush. By enhancing the secretion of insulin, it can help lower blood sugar in diabetics. The sulfur compounds in garlic are thought to have anti-tumor properties, protecting the body against cancer. Regular intake of garlic may significantly lower harmful cholesterol and thereby protect against heart and arterial disease.

A tip from Anthony Williams, the Medical Medium, author of Life-Changing Foods: “If you feel like you’re coming down with something like a sore throat, cold or flu, mince one raw clove of garlic and mash it into half an avocado, banana or some cooked potato. Repeat this three times daily until you feel better.”

I plant garlic (and all of my veggies, flowers, and herbs) according to the principles of BIODYNAMICS. Biodynamics is a spiritual-ethical-ecological approach to agriculture, food production, and nutrition. It was first developed in the early 1920’s based on the spiritual insights and practical suggestions of the Austrian writer, educator, and social activist Dr. Rudolf Steiner. Think of biodynamics as a way of honoring and collaborating with the earth. It represents scale in thinking – a view of all life as energy or consciousness. When we consider what is taking place energetically in the cosmos, we can begin to see how all life invisible forces both in the cosmos and in the earth; that is, all life is affected by Astronomical Rhythms, Seasons & Elements.

Garlic scapes (the stem part of the garlic...the bulbs that we are used to eating are underground) in their prime.

I love using the Stella Natura biodynamic calendar, even though it makes my brain feel really small each time I read it. I apply these principles whether I’m planting or harvesting from my kitchen/medicinal herb garden, planting seeds that are favorable with the astronomical rhythms, making compost tea for the plants and the soil, or preparing tinctures that restore and harmonize the vital forces of all living things.

The biodynamic calendar categorizes plants into 4 groups: plants that we grow for their ROOTS (carrots, beets, sweet potatoes), plants that we grow for their LEAVES (lettuce, spinach, cabbage), plants we grow for their FRUIT (peas, tomatoes, raspberries, apples), and plants we grow for their FLOWERS (echinacea, borage, cauliflower, broccoli). The calendar is essentially a schedule - over the course of any nine days, there are specific times to work with each of these 4 groups.

Fall into winter is a great time of year to plant root veggies and garlic.
The best days to plant ROOTS (garlic!!) in 2020 are:

December 17th, 18th, 26th, 27th, 28th

Garlic grows in the most amazing and unexpected way. The bulbs that we are familiar with seeing and eating grow underground, while the scapes of the garlic grow tall (nearly as tall as me!) with silly, long beaks, reminiscent of a children's book character. If you plant your garlic on one of the root days this fall, you can expect to see fully grown garlic in your garden in July 2021.

To harvest, gently unearth the bulb from the soil and be sure to dry fully before using. Garlic adds wonderful flavor to almost any dish, and can also be used raw in pesto, or for medicinal purposes. ENJOY!

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RESOURCES for More Information on Biodynamics

Stella Natura - Biodynamic Calendar
A Way to Garden - Planting by the Cosmic Calendar
Oregon's Wild Harvest - What is Biodynamic Farming?
Today Show Video - Biodynamic goes further than Organic

Garden garlic

Pumpkin Spice Cake with Cashew Cream Glaze

PUMPKIN SPICE CAKE WITH CASHEW CREAM GLAZE

Makes 1 11x7 pan, about 15 medium-sized servings, depending on how it is sliced

When I was a teenager, my Dad and I would go to the mall to shop for clothes. Right next door to Windsor Fashions was The Gingerbread House. We’d order a single serving square spice cake that came with a mound of whipped cream and 2 forks for sharing. When my daughter Nicola introduced me to this cake recipe, it immediately transported me back to that time. It was a tender memory that I hadn’t thought of in decades…better than shopping for new outfits! Hope you enjoy this gluten-free cake, and if you have any cashew cream leftover, try a dollop on a bowl of fresh berries, or stir into a cup of matcha tea.

CASHEW CREAM GLAZE
Makes 1 1/2 cups

1 1/2 cups raw cashew nuts, soaked for 3-4 hours in warm water, drained and rinsed
1/4 cup unsweetened hemp milk
1/4 cup agave nectar or maple syrup
2 tablespoons refined, non-hydrogenated coconut oil
1 teaspoon vanilla extract
2 pinches himalayan salt

CAKE
3 large eggs
3/4 cup pumpkin puree
3/4 cup crunchy almond butter (non-gmo, no added oil, sugar, salt or preservatives)
1/4 cup agave nectar or maple syrup
2 1/2 teaspoons pumpkin pie spice blend*
3/4 teaspoon baking soda
3/8 teaspoon sea salt

GARNISH
Dust the top of the frosted cake with ground cinnamon.

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Prepare cashew cream glaze:
1) Place all the ingredients in a high powered food processor or blender and blend until smooth. A Nutri Bullet is a handy tool to use here if you have one. Cover and place the cream in the fridge for up to an hour while you make the cake.

Prepare the cake:
1) Preheat oven to 350.
2) Grease an 11x7 baking pan with ample coconut oil
3) In a small bowl, whisk eggs and set aside.
4) Mix all ingredients except the eggs together in a medium-sized mixing bowl. Add the eggs last. Stir to blend.
5) Pour the mixture into the baking pan.
6) Bake for 35 minutes or until a toothpick comes out clean. Allow cake to cool completely.
7) When the cake has cooled, spread the top with cashew cream.
8) Dust the frosted cake with powdered cinnamon and cut into squares.

*If you don’t have pumpkin spice blend, you can make your own using 1 1/2 teaspoons cinnamon, 3/4 teaspoon ground ginger, 3/8 teaspoon ground nutmeg and 3/8 teaspoon ground clove.

Lulu's Favorite Peanut Butter Biscuits

LULU’S FAVORITE PEANUT BUTTER BISCUITS

Yields 2-3 dozen, depending on the cookie cutter shape

Every winter, for the last 15+ years, we would make cookies for our dog Lulu and all of her puppy friends. We would host people at our house, who would drop in all day long on a Saturday in December to help us roll, bake and share as many cookies as we could make for all our 4-legged friends. Sadly we had to say good-bye to our 14-year-old beloved pet in 2016. We continue to make these as a tribute to her mischievous, curious and always ready to play self. I can still hear her crunching and smacking her lips as she swooshed her tail on the floor in long fast sweeps of excitement.

INGREDIENTS

2 tablespoons unrefined olive oil
1/2 cup organic peanut butter (just peanuts, no added oil, sugar or salt)*
1 cup water
1 cup whole wheat flour
1 1/2 cups white flour

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1) Preheat the oven to 350.
2) Combine the oil, peanut butter and water.
3) Add the flour, one cup at a time, and then knead into a firm dough. (Depending on the flour, you may need to add a little more flour or a little more water.)
4) On a lightly floured surface, roll out the dough to ¼ inch thickness and cut biscuits with a cookie cutter. Alternately, use a knife to cut out your own shapes.
5) Place on an ungreased cookie sheet.
6) Bake for 17-20 minutes, until firm and golden brown.
7) Transfer to a wire rack to cool.

Lulu would have happily eaten the entire 3 dozen in one sitting, however, we liked to keep these love biscuits in the freezer for extended shelf life to enjoy for many months ahead.

*Important note - please do not purchase peanut butter with xylitol, which is sometimes added as a non-calorie sweetener. It is extremely toxic (in fact fatal!) to dogs!

In Your Garden: Time to Plant Peas!

Listening to my intuition and feeling my way into the May garden, I realized that it’s time to plant more snap peas. According to the 2020 biodynamic calendar, May 1, 2, and 3 are “fruit” days (more about biodynamic gardening / planting here). Fruit plants include all the plants whose fruits we use: beans, peas, grains, cucumbers, pumpkins, lentils, sweet corn, pepper, rice, tomatoes, zucchini, strawberries, tree and bush fruits. The timing for some of these plants should happen later in the growing season, depending on your location. From where I am in the Northeast, I’m just now getting to my snap peas, and planning on sowing every 2 weeks until mid/late June for a continuous supply.

Snap peas have a special place in my heart, for many reasons. I love the way they climb, holding on so tenderly to the structure that is put in place for them. They are one of the first plants to yield sweet and crunchy nourishment. They taste amazing fresh off of the vine (and don’t even need to be combined with anything), but here are a few ways to incorporate them into your cooking!

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GREENS N GARLIC

Serves about 6

This recipe lived inside my fingertips for the longest time - I often don’t measure and frequently substitute with unexpected gifts from the garden and market. But this was one that just tasted so good I had to write it down and share it. The inspiration for the snaps came when Nicola arrived from San Francisco one spring with a paper bag of snap peas from her local farmer’s market. We loved the flavor so much that I saved some of the pods to dry the peas for next year’s planting. We’ve been keeping it going in our Old Greenwich kitchen garden for years now. Even though this dish is pretty darn special during pea growing season, we still make it without the snaps for the other months of the year. 

1 large head of broccoli
1 bunch of curly kale
Seasonal bunch of snap peas (14-16 pods)
1-2 tablespoons unfiltered olive oil
4 cloves fresh garlic, chopped
Crushed red pepper flakes to taste
Sea salt & fresh ground pepper to taste
1 tablespoon fresh lemon zest

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1. Prepare a large pot fitted with vegetable steamer and fitted lid. Fill the bottom of the pot with about 2 inches of water. Set aside.
2. Rinse the broccoli. Peel the outer layer of stalk with a vegetable peeler to remove the woody fiber. Cut 1-2 inches off from the bottom of the stalk and discard. Using both florets and stems, cut into large bite sized pieces. Place into the vegetable steamer.
3. Rinse kale leaves. Holding the stalk in one hand, pull the leaves from the stem with the other. Discard or compost the stem. Tear the leaves into bite sized pieces. Place kale into vegetable steamer.
4. If snap peas are in season, rinse and remove the strings. Set aside.
5. Steam the broccoli and kale until they brighten in color, about 3 min.
6.Carefully remove vegetables from the steamer and drain the water from the pan. Add back in olive oil, chopped garlic, snap peas, steamed broccoli and kale. Stir-fry a few minutes over medium heat to blend.
7. Season with crushed red pepper flakes, salt and fresh ground pepper to taste.
8. Transfer to a large serving dish, garnish with fresh lemon zest.

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PEAS & PASTA

Serves 2 generous portions, or 4 as a side

This is another recipe that I didn’t really write down until just now, but just know that by combining these ingredients you will have a delightfully simple meal that takes hardly any time at all to prepare. If you have any pancetta, or want to add a little lemon zest before serving, I’m sure either or both would be a lovely addition.

2 cloves garlic
1/4 onion, chopped
1 tablespoon ghee or butter
1 tablespoon unfiltered olive oil
1 tablespoon chopped fresh herbs - parsley, basil and oregano are wonderful. You could also use a scoop of pesto if you have it on hand.
1/2 cup or more chicken or vegetable stock
1 cup fresh shelled peas (ok to sub with frozen peas)
Salt & fresh ground pepper to taste
1/2 box of your favorite pasta

Optional Garnish: Grated Pecorino, flaky salt, fresh ground pepper, crushed red pepper

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1. Chop onion, mince garlic. 
2. Gently melt butter/ghee and olive oil in a medium skillet over med/low heat.
3. Add onion & garlic. Saute until softened but not browned. About 5 minutes. If you are doing pancetta, you can add this now too.
4. Stir in fresh chopped herbs or pesto
5. Add stock and peas. Cover the pan and allow to simmer while you prepare the pasta.
6. Strain pasta, transfer to a bowl and top with peas and sauce.
7. Garnish with pecorino and spices of your choosing.

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SPROUTED GRAIN CHIPS WITH PEAMOLE DIP

CHIPS:
Sprouted grain tortilla wrap (you can find these in the refrigerated section of most health food markets)
Olive oil
Celtic sea salt to taste

DIP:
2 cups fresh frozen organic peas at room temp
2 tablespoons olive oil
Juice of 1 lemon
1 medium clove garlic
1/2 teaspoon sea salt
1 diced tomato

Optional Garnish: Fresh chopped mint

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 1. Cut tortilla wrap into bite sized chip wedges (as you would cut a pizza into 8 slices). Transfer to a large bowl. Drizzle with a little olive oil. Sprinkle with sea salt to taste. Transfer to baking sheet and bake in preheated 350 degree oven until golden brown and crispy, about 15 minutes.
2. To make dip, blend all ingredients except tomatoes in food processor. Add diced tomato after blending and mix well. Garnish with fresh chopped mint.
3. Enjoy the dip with freshly baked chips or fresh veggie crudités or both!

Gratitude Bowls

What a wild, strange time. There isn’t a life or a family or a business that isn’t touched, in some way, by this virus. It is so much bigger than any of us and so can induce fear, anxiety, sadness, you name it. This is a turning point in Earth history, and the world will be different when we emerge from the other side of this pandemonium. I’ve been thinking a lot about what I want to do with my time and energy right now. Despite the turmoil, it feels like these moments are ripe with opportunity for creativity, reconnection, self-care… What do I want to do with my consciousness?

Now more than ever, I’m grateful for the connections I have with my family, my friends, and my spiritual practice. Each day can feel overwhelming and challenging - though I do my best to spin this narrative into a more positive one and remember to have faith in life’s uncertainty and trust that there is a greater spiritual purpose behind all that’s happening. Though it feels like, as humans, we are ill-equipped to deal with this breadth and volume of crisis, I have to remind myself of all of the silver linings that have already presented themselves to us: the environment, Mother Earth, has gotten the longest nap of her whole existence. Air travel is at an all-time low, fewer cars are being driven, we can see blue skies in cities that used to be filled with polluted air from factory work. As we’ve been forced to slow down and isolate, people are realizing what social creatures they are, and seeking deeper virtual connection than ever before (and we have the technology to do so!).

One of the messages I received in meditation was this: “The virus is here to connect humanity back to the soul of Earth in consciousness.” The keyword for me is consciousness.

My hope is that the path ahead is in better alignment with Cosmic intent. This means that we maintain our slower pace to some degree and continue to listen to Mother Earth and acknowledge that many of our behaviors have been in conflict with supporting our planet.

In my slower pace, I’ve had the time (or have made the time) for creative projects and more cooking. The recipe below is for a grain + veggie bowl that has been a longtime favorite of mine and my daughters. It is simple, nourishing and hearty. Whenever possible, with all of my cooking, but especially for this bowl, I try to source local ingredients from farmer’s markets. It feels important to honor the farmers who understand the practice and principles that heal and regenerate the land so that we can all receive nutrient-rich food. They are stewards of the Earth, and can use our support now more than ever.

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GRATITUDE BOWL

One of my favorite things about this bowl is how customizable it is. I recommend mixing and matching what is in season, and what you’re most in the mood for. As an example: Roasted sweet potatoes and green beans or broccoli combined with sprouted brown rice and black beans nourish a vata constitution. If you find yourself always using the same veggies, try mixing it up - the possibilities are endless!

Your favorite bowl
Brown rice, quinoa or millet 
Romaine, arugula, kale, mustard greens, broccoli, Brussels sprouts or spinach
Butternut squash, beets, sweet potatoes or carrots
Bell peppers, zucchini, snap peas, peas, radishes or cauliflower
Protein of choice: farm fresh eggs, wild caught fish, chicken or beef from happy animals, chickpeas, cannellini beans, lentils or adzuki or black beans
Fresh herbs, seeds, nuts or sprouts
Avocado slices
Fermented veggies like kimchi or sauerkraut or a scoop of homemade hummus

Drizzle with one of the sauces below

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1. Rinse, cut and prepare veggies to your liking. You can keep it raw, grill, bake, roast or steam them.

2. Grill, bake, steam and prepare proteins of choice

3. Assemble bowl - fill partway with cooked grain. Add veggies. It’s a nice idea to eat with the seasons and use what is fresh, seasonal, local and organic for the time of year. 

4. Add in protein of choice.

5. Top with fresh herbs like basil, cilantro, dill or parsley.

6. Add avocado slices, nuts, seeds, sprouts, fermented veggies or homemade hummus

7. Drizzle with Green Tahini Sauce, Yin Yang Dipping Sauce or Creamy Chipotle Almond Sauce. Add some flaky salt & fresh cracked pepper to taste.

*Find a quiet place within yourself and connect with gratitude in a way that is real for you. Ask yourself, “what foods do or do not support my healthy functioning body, clear mind, stable emotional life and stamina? What foods do or do not support a healthy local and global economy and ecology?”

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PICK YOUR SAUCE:

CREAMY ALMOND CHIPOTLE SAUCE
(Nutty & Smokey)
Makes about 3/4 cup

1/4 cup almond butter (smooth or chunky)
2 tablespoons light miso paste (organic)
2 teaspoons pure maple syrup
2 teaspoons coconut aminos
2 teaspoons raw, unfiltered apple cider vinegar with the mother*
1 large cloves garlic, minced
1/4 teaspoon  chipotle powder
1/4 cup filtered water – or more as needed

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Whisk ingredients together in a large mixing bowl or place in a high speed blender for a quick blend. 

Check consistency and add more water as desired.

* Try to purchase apple cider vinegar with the “mother”, which is a cloudy looking blob that usually settles at the bottom of the jar. The mother contains strands of proteins, enzymes and friendly bacteria. Bragg’s Organic Raw Apple Cider Vinegar is a great choice.

YIN YANG DIPPING SAUCE
(Light & Tangy)
Makes 1/3 cup

1/4 cup coconut aminos
1 tablespoon coconut nectar
1/2 teaspoon freshly grated ginger (or use 1/4 teaspoon ground ginger)
1 1/2 teaspoons light miso paste (organic)
1 tablespoon finely chopped chives 

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In a small bowl, mix together the coconut aminos, coconut nectar, ginger and miso. 

Stir in chopped chives.

GREEN TAHINI SAUCE
(Creamy & Earthy)
Makes 1 1/4 cups

1/4 cup tahini
1/4 cup unrefined olive oil
1/4 cup packed fresh herbs (I like a combo of parsley, cilantro, basil and dill)
1/4 cup sunflower sprouts* 
1 scallion, white & some green, about 4 inches in length, cut into 1/2 inch slices
1/2 cup filtered or spring water
2 tablespoons fresh lemon juice
1/2 teaspoon local honey
1/4 teaspoon Himalayan salt
1/4 teaspoon garlic powder

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Combine all ingredients in a high-speed blender or food processor.. Blend until smooth.

Cover and refrigerate. It should keep about 5 days.

*Sunflower sprouts seem to be most readily available in farmer’s markets, if not home grown. It’s okay to substitute other sprouts like mung bean or broccoli if sunflower is not available.

Immune-Support Spring Vegetable Soup

This soup is light and immune-boosting. With added time at home and the desire to keep our immune systems high-functioning, this feels like the ideal soup for the new spring season, but also a comfort in these uncertain times. All of the fresh herbs that you’ll be using here are anti-fungal and anti-viral. If you’re having trouble sourcing fresh herbs, dried herbs are great too.

SPRING VEGETABLE SOUP
Makes about 5 cups

9-10 small fresh turnips (about 3/4 pound or 2 cups)
12 radishes
1 tablespoon olive oil
1 bay leaf
2 bushy sprigs of thyme or 1/4 teaspoon dried
1 cup leeks, cleaned and sliced into 1/4 inch half rounds
4 garlic cloves, thinly sliced
1/2 teaspoon pink Himalayan salt or granulated seaweed
4 cups water or vegetable stock
8 asparagus spears, peel thick stalks and slice
1/2 pound fresh peas, shelled or 1/2 cup frozen
1 tablespoon minced fresh parsley
1 tablespoon chopped fresh basil, tarragon, or dill

1. Neatly peel any thick turnips with 5 or 6 even strokes of a paring knife. Half them and cut each half into thirds or quarters. Cut the radishes into halves or quarters, depending on their size.

2. Warm the olive oil in a large soup pot over medium-low heat with the bay leaf and thyme. Add the leek and garlic, cook for 2-3 minutes, then add the turnips and radishes. Season with salt. Cover and cook over low heat for 4 minutes.

3. Add water or vegetable stock to the turnips, bring to a boil, then simmer, covered until the turnips are tender, about 15 minutes. Add the asparagus during the last 5 minutes. Add peas during the last minute. 

4. Serve in individual bowls. Garnish with fresh chopped herbs.

Honoring the Creative Soul Within

When it feels like the world around me is spinning, stirring up fear and chaos, I recognize that there is an energy that’s seeking to balance itself. In these times, I look to activities that help me to feel grounded and centered. Sometimes, that means making art, going for a walk with a friend, doing a meditation, or cooking - one of my biggest and most fulfilling creative outlets.

In times of distress, I intuitively start rummaging in the pantry and pulling out vegetable drawers, thinking of something to make that will bring a sense of order and balance to the chaos. We all have our go-tos for creative expression - mine happens to be rooted in the kitchen, the garden or my art table in the studio. My husband has the mind of an inventor - he’s always looking to build, design and combine different materials, curating beautiful spaces, or creating simple tools that make everyday tasks feel effortless.  Whatever your special and unique talent is I would encourage you to tap into it, use it and then share it with others. In these dystopian and strange times, we are actually being the given the gift of solitude. It can feel wildly stressful to take steps back from work, exercise, and friendships, but we don’t have to quarantine our creativity. If time feels a bit slower for you because you are working fewer hours or spending less time in social situations, I encourage you to fill it with whatever creative activity feels right: drawing, making jewelry, planting seeds in your garden, cooking from a new recipe or new book…

This is the perfect time for our creative ideas to incubate and for our inspirations to move forward. To slow down and take in the beauty of emerging Spring. To listen to the birds that are welcoming us to their world. It is a time to plant seeds and to live in the blessings of their potential. This year, when the time is right, I will plant lettuce, kale, sugar snap peas, Holy Basil, Italian parsley, collard greens, carrots, beets, nasturtium, zinnia and sunflowers as I patiently wait for the garlic to grow from the bulbs that I planted last fall, and for the perennials like echinacea to peek out from their winter respite. I believe that what we plant and what grows in our environment has the capacity to heal on multiple levels. This summer, when my seeds have (hopefully) emerged into happy plants, I look forward to sharing them with others - trading my friend Lisa herb bundles for her homegrown tomatoes, using my echinacea plants for tinctures, and incorporating my garden into interactive cooking workshops.

Seed companies like Hudson Valley Seed Company and Turtle Tree Seeds honor the growing cycles of the earth, offering up both organic and biodynamic seeds. When the time is right for your growing season, find a sunny garden spot, or pot or a tray on a windowsill and put your hands in the soil. Let’s create vibrant health and well-being together as we give these seeds a chance to fulfill their destiny - which is to bring forth life, healing, and regeneration. I honor the creative being in all of us - the researchers and scientists, the farmers, teachers, doctors, dancers, musicians, artists, homesteaders, mothers, fathers, elderly, children and all ages and vocations between. 

8 TREASURE QUINOA SALAD

8 TREASURE QUINOA SALAD
Serves 4-6

I’ve made quinoa more than a hundred times, and every time I make it I’m humbled by what this tiny grain teaches me, which is to begin again, as though I’ve never made it before.

This quinoa salad is meant to be assembled and served at room temperature. I think of the 8 treasures as colors of the rainbow, each color representing an exquisite reflection of our soul and spirit. When I first began playing with color as an artist, I couldn’t believe how healing color could be for the soul. Think of this quinoa dish as a blank canvas, and you get to put in all the colors that resonate with you. There is a deep connection to red as a grounding color. And greens open the heart. Yellows reflect our power center (no, not the head, but the belly). Yellow is uplifting and brightening, like the sun. Purples are truly divine sparks that bring us into an elevated way of thinking. When you eat colors that are vibrant, radiant and more colorful, you open to your creativity and energy in a whole new way. This is one of those dishes that harmonizes with your needs in a deeply satisfying way, any time of day. 

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INGREDIENTS

1 1/2 cups water
1 cup sprouted quinoa (or soaked quinoa)
Pinch of sea salt
1 organic lemon, zested and juiced
1/4 cup unrefined, cold pressed, extra virgin olive oil
½ teaspoon chunky salt
Few rounds of fresh ground black pepper
2 cups total of fresh colorful vegetables cut into bite sized pieces (think rainbow - red bell peppers, pink and white radishes, orange carrots, green peas, purple cabbage, yellow summer squash or corn are a few suggestions)
2 tablespoons minced shallot
1 heaping tablespoon chopped fresh ginger
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
½ cup cooked small bean - like adzuki, lentil or black bean
1/4 cup toasted slivered almonds

Optional: balsamic vinegar

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1. Bring water to boil in a kettle or small pot. Reduce the heat and keep at a simmer until ready to use. 

2. Rinse the quinoa in a fine-mesh sieve to remove the saponin (bitter-tasting part). Allow your fingers to be playful with the grain as you rinse.

3. Transfer quinoa to a medium-sized saute pan and dry roast over moderate heat. Stir constantly with a wooden spoon until the grain becomes aromatic and starts to gently pop. The color will change to a few shades darker and most of the water will have evaporated. 

4. Lower the heat and carefully pour the hot water over the quinoa (do this slowly or it will boil over). Add a pinch of salt. Bring to a boil, lower heat, cover and simmer for 15 minutes. 

5. Remove the pot from the heat and let sit for 5 minutes, covered. Remove the cover, fluff with a fork and set aside to cool.

6. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, salt and pepper. Set aside.

7. While the quinoa is cooling, rinse, dry and cut 2 cups total of fresh colorful vegetables into bite-sized pieces. 

8. In a large serving bowl, combine cooked quinoa, cut up rainbow veggies, shallot, ginger, parsley, basil, and cooked beans.  Toss the quinoa salad with lemon zest dressing and adjust the seasonings to taste. Feel free to drizzle with more olive oil or add a swirl of good quality balsamic vinegar. 

9. Top with slivered almonds.

Chewy Almond Butter Cookies

I went through a phase where I ate almond butter maybe 2 times a day, every day. Sweet dishes, savory dishes, in smoothies, on it’s own. Always. It was a delicious, albeit expensive habit. What resulted from this obsession was experimenting with lots of cookie recipes involving my very favorite pantry item. After many iterations, I landed on this super rich, highly chewy version. A perfect holiday treat. Enjoy!

NOTE: While I love to buy organic pantry items whenever possible, I often buy almond butter that is not organic because it is such an expensive product - and for this recipe, you’ll need to use 1 - 2 jars depending on the jar size. That said, I always buy almond butter that is non-GMO, has no added oils or sugars, and no added salt. Peanut butter, on the other hand, I always recommend buying organic for a few reasons: it’s easier to find, significantly cheaper than organic almond butter, and peanuts have a higher tendency to go rancid.

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CHEWY ALMOND BUTTER COOKIES
Recipe by Nicola Parisi

Yields 3 dozen cookies (plus a few spoonfuls of batter to snack on)

Wet:
1 1/2 cups crunchy almond butter (unsalted, no added sugar or oil)
1/2 cup smooth peanut butter (organic, unsalted, no added sugar or oil)
1/4 cup pure maple syrup
1 cup coconut sugar
½ cup unsweetened almond milk
3 teaspoons vanilla extract

Dry:
1 cup chickpea flour
2 teaspoons baking soda
½ teaspoon cinnamon
½ teaspoon sea salt

1) Preheat the oven to 350
2) Combine all wet ingredients in a bowl and mix
3) In a separate bowl, mix dry ingredients
4) Incrementally combine dry ingredients to the wet
5) Line 3 baking sheets with parchment paper
6) Use a spoon to scoop out small amounts of dough. Place 12 dough balls evenly on each baking sheet.
7) Gently press the dough without completely flattening. You can use your fingers or the back of a fork.
8) Place in the oven for 8-10 minutes. Depending on how evenly your oven cooks, you may need to rotate the trays. Cookies may appear undercooked to the touch. Check for doneness by lifting one of them with a spatula and checking the bottom. If the bottom is browning, remove from the oven.
9) Let cool for 10 minutes on the cookie sheets. The tops of the cookies that appeared soft at first will have firmed up after cooling.