Steadfastness and Relevance

One day my husband, Bob, asked me, "If you had one word to feel inspired by, to reach for, what would it be?" When I'm asked these kinds of questions, I always want to answer in the safest and most diplomatic way - how can I possibly come up with just one word? Why not multiple words? I often feel overwhelmed with indecision. In a magical moment, all those voices stopped, and what I heard so clearly was steadfastness. For me, this word holds many meanings, which continue to inform my mind and heart. 

I’ve taken this word with me into silence...when I’d rather be squirmy and skip my meditation. I’ve thought of it when beginning a cleanse, something my husband and I do in the spring and fall of every year. It has helped me to stay patient when my ego wants to take over and boss everyone around, and it helps me to remember my higher self where there is no right or wrong way.

I asked Bob the same question - "What word do you feel inspired by? What word to you strive to emulate?" His answer was relevance. Bob's line of work demands that he be innovative, fresh, and timeless. He navigates his world of design and curation with the concept of relevance to guide him.

Sometimes we compete for the same space, like who can be cooler, subtler, more creative or more meaningful.

What I’ve come to realize, though, is that Relevance and Steadfastness come together in many ways. To be relevant means that you have to be steadfast in maintaining your connection to the present. When you are steadfast, you are dedicated and resilient - which are qualities that are also needed to stay relevant.

This drink is a timeless tonic that will forever be relevant for detoxification. These ingredients have been used for centuries to help purify and reset the body. 

TIMELESS TONIC
A cup of warmed or room temp water
Juice from 1/4 of a lemon to a whole lemon (listen to your body on this one)*
1/2 tsp maple syrup (optional)
Dash of cayenne pepper
Pinch of sea salt or Himalayan salt (helps the cells to hydrate)

Health Benefits: Purifies the blood, balances and maintains the pH levels in the body, helps to flush out toxins, hydrates the cells. I recommend drinking this first thing in the morning - it will be the first thing that is filtered by your kidneys. An opportunity to drink something that will energize, cleanse, hydrate, and nourish.

TIP: When I’m running short on time I’ll squeeze a bunch of lemons and pour the juice in mini ice cube trays that I store in the freezer. Each cube is just enough Vitamin C to keep my brain and immune system vital, steadfast and relevant.

Encoded Biology of a Watermelon Radish

ghf_vibrantbowl_nicolaparisi-278.jpg

Have you ever cut open a piece of fruit or vegetable only to be struck by the inner beauty, by the knowing and growing of nature?

There’s something almost sacred about looking at a slice of a watermelon radish - it’s like an inner glimpse into a universe of encoded biology, the patterning which can be used to stimulate all the cells, organs, tissues of our own bodies, in fact that’s one of the properties of radish, to stimulate our appetites and aid in digestion. The sharp bite of the radish also helps the body to dissolve fats and excess mucus - a great food to have if you want to shed some excess weight or lower your blood cholesterol. 

WATERMELON RADISH WITH SHAVED FENNEL & SPINACH

INGREDIENTS
4 watermelon radishes
1 fennel bulb
3 cups spinach leaves
2 mandarin oranges

DRESSING
1/3 cup unfiltered olive oil
1/8 cup apple cider vinegar
½ tsp sumac
2 tsp maple syrup or honey
Sea salt and pepper to taste

PROCESS
1) Shave radishes paper thin on mandolin.
2) Shred fennel bulb.
3) Peel and section mandarin oranges
4) Mix dressing together ingredients together.
5) Toss all ingredients and season with salt and pepper

Did you know that radishes were grown in Egypt since at least 2780 BC? They were originally black in color and were used to help fuel the slave labor on the pyramids.

Radishes are a cooling food that stimulates the appetite and are an excellent digestive aid. They have both antibacterial and anti-fungal energies.

Healing Herbal Bath Vinegar & Sipping Tonic

Holy Basil

Holy Basil

HEALING HERBAL BATH VINEGAR

(Makes 1 quart)
3/4 cup finely chopped fresh rosemary
3/4 cup finely chopped fresh lavender
3/4 cup finely chopped fresh holy basil (tulsi)*
32 oz (1 quart) apple cider vinegar

Rosemary

Rosemary

1. Fill a glass jar with the fresh herbs. Pour the vinegar over the ingredients, filling the jar to the top with the vinegar. Make sure that the vinegar covers the ingredients by at least a couple of inches.
2. If you are using a metal lid, cover the opening of the jar with two sheets of wax/greaseproof paper, and then put the lid on or use a plastic lid.
3. Store vinegar in a cool, dark place for one month. Shake it once in a while and occasionally check to see if you need to add more vinegar, as some of the plant material may have soaked it up.
4. After 1 month, strain the fresh herbs from the vinegar. Discard the strained ingredients into the compost. The liquid left behind is your herbal vinegar. Store the vinegar in a container in a dark cabinet out of heat, light and temperature variation. It should last for about one year.

TO USE: Add ½-1 cup of this vinegar to your bath to soothe the skin and promote healing and regeneration to the body, soul and spirit. Or, take orally by sipping on 2 tbsp of this tonic before or with your meals as a restorative digestive.

*Fresh holy basil is harder to come by unless you grow it. Dry holy basil is easier to come by, or you can also substitute fresh basil (the kind you would use to make pesto)!

NOTE: you can make this herbal vinegar any time of year (even in the winter!) with dried herbs – just reduce the quantity to ¼ cup of each herb. Use the same process for storing and straining. I love using sourcing bulk dry herbs from Mountain Rose Herbs. They offer Fair Trade Certified herbs, essential oils and other products -  most of which are organic!

Lavender

Lavender

THE QI OF HERBS || MEDICINAL BENEFITS:

ROSEMARY || Rosemary is known as the herb of remembrance - it assists in releasing absentmindedness, forgetfulness or hypoglycemic tendencies. Rosemary is an excellent stimulant and warming herb, it improves poor circulation, lowers cholesterol, eases muscle and rheumatism pains and treats lung congestion, sore throat and canker sores. If you've ever woken up with a bit of a foggy brain, cut a sprig of rosemary, pop into a teacup and brew with hot water for about 6-8 min. Ahhhh, release!

LAVENDER || Lavender has long been used to decrease anxiety, induce relaxation and promote sleep. It also helps with pain, wounds, burns, depression, headaches, dyspepsia and bug bites.

HOLY BASIL ||  Holy Basil is one of the most sacred plants in India, and is often kept in courtyards and houses for its purifying and beneficial influence on its surroundings. Know as the elixir of life, queen of herbs and Mother Nature of medicine, it promotes optimal function of the lungs and heart, bolsters the immune system, heightens awareness and promotes mental clarity. Today's plant scientists have classified Sacred Basil as an adaptogen - a substance that helps us adapt mentally and physically to stressful circumstances.

APPLE CIDER VINEGAR || AC Vinegar is excellent for extracting minerals from herbs, it helps the body's acid/alkaline balance and assists in digestion. Additionally it is particularly beneficial for health, being antibacterial and antifungal, boosting the immune system.

Mangomole Dip with Sunchoke Chips

Mangomole dip is similar to guacamole, but more playful and perfect for summer. The mango adds a hint of sweetness, the lime adds tang, and the basil adds a savory flavor. This dip is deeply satisfying, especially when served with baked sunchoke chips. 

INGREDIENTS

2 avocados, peeled, pitted and cubed
1 mango, peeled, pitted and cubed
1 jalapeno pepper, seeded and finely chopped
2 Tbsp fresh lime juice
1 small clove garlic, minced
1 small shallot, minced
½ teaspoon himalayan salt
fresh basil leaves, rolled and sliced in 1/8 inch ribbons
fresh ground black pepper to taste

INSTRUCTIONS

1. Combine all ingredients in a medium bowl.
2. To make sunchoke chips, preheat oven to 375.
3. Wash sunchokes well and slice as thin chips. Do not peel.
4. Drizzle sunchokes with olive oil and salt. Other optional seasonings include: garlic powder, onion powder.
5. Roast chips in the oven for ~20-30 minutes. Midway through, flip the chips over so that both sides cook evenly.
6. Serve mangomole dip with the sunchoke chips and enjoy!

 

Organic sunchokes (Jerusalem artichoke) offers a great source of natural insulin, which makes it a perfect food for diabetics. This sweet tuber also relieves asthmatic conditions, treats constipation and nourishes the lungs. A good source of vitamins A and B complex, potassium, iron, calcium and magnesium. Unlike most root vegetables, it contains no starch.

Consciousness: Intuitive and imaginative
Energetics: Works with balancing the systems of the body

Summer Sprouting

Photo by Nicola Parisi

Photo by Nicola Parisi

Summer heat and humidity sometimes has me feeling a wee bit lethargic. In July and August, I often find myself craving foods that are crunchy and light: refreshing fruits (watermelon, mango, pineapple & fresh picked peaches) and bright, crunchy veggies (carrot, celery, radish). Every year, I seem to forget about sprouted seeds, beans and grains which are extremely nutritious and provide that light and energetic sustenance I'm looking for. 

Sprouting foods is much easier to do than you would think.  

The Ancient Cookfire by Carrie L'Esperance writes:

Eating sprouted foods will infuse your diet with the vital energy of summer.  Adding sprouted seeds, beans, grains and nuts will enliven many wonderful salads, vegetable sauté’s and even nut milks.  Sprouts are highly nutritional and good protein foods, many being complete proteins.  As most sprouts grow, their protein content increases; when they become green, chlorophyll and many vitamins are being added, while the protein ratio decreases.

Almost any seed or bean will sprout; some favorites are alfalfa, sunflower, radish and onion. Alfalfa seeds can be used alone or mixed with other good sprouters such as lentil, mung, garbanzo and adzuki beans. Gelatinous seeds like flax and chia will not sprout well in a jar.  Grains, peas, and some nuts such as raw almonds will sprout.  The almond carries phosphorus and iron in a combination more easily assimilated than any other nut. The seeds of amaranth, known to some gardeners as pigweed, are rich in high-quality protein, and both the seeds and the greens are loaded with calcium. 

SPROUTING SEEDS

1. Begin with a clean one-quart glass jar and a very small wire mesh or cheesecloth. Use the rings of canning jar lids, rubber bands or string to fasten the mesh or cheesecloth over the mouth of the jar.  This allows for a quick rinsing, drainage and air circulation. If you want to make a large quantity of sprouts, use a one-gallon jar and double the amount of seeds.
2. Choose organically grown seeds, grains or legumes.  Three beans that sprout easily are adzuki, mung, and lentil.  Rinse the seeds in lukewarm water and remove any that are split or damaged.
3. Place 2 Tbsp seeds or 1/2cup grains or legumes in the jar with 3 times as much water. Soak small seeds for up to 5 hours and seeds with very hard coats for up to 36 hours.
4. Rinse and drain the seeds 2-3 times a day. For well-drained seeds and sprouts, lay the jar at an angle in a warm dark place such as the cupboard. Consider saving the nutritious rinse water you drain off to use in drinks, soups, sauces or to water your plants.
5. After 3-4 days, when the sprouts are about 1 inch long, put them in the sunshine to green. After a day in the sun, they are ready to eat! Store covered in the refrigerator and use within 3 days of sprouting.

Images from Left to Right: (1) Pour dry beans into jar. (2) Rinse & add water. (3) Soak beans overnight or morning to night. (4) The bans will absorb water and swell. (5) Pour off water, rinse & then pour off water again. (6) Place jar on its side and leave for 12 hours. (7) Repeat rinse every 12 hours. The sprouts are ready to eat when you see them!
Source: Landscaping Revolution