Thought for the Day

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Hold on to what is good

Even if it is a handful of Earth.

Hold on to what you believe

Even if it is a tree which stands by itself.

Hold on to what you must do

Even if it is a long way from here.

Hold on to life

Even if it is easier letting go.

Hold on to my hand

Even when I have gone away from you…

Nancy Wood

Peace and Brightest Blessings

Winter Food

I love the way snow and sunlight interact to create brilliant sparkles and the quiet of a walk when snow is falling.

http://www.tnpsc.com/winterdreams.htm

 
Winter is here with brisk air and shorter days reminding us to slow down and pull in for a bit. With this season comes the need for us to make meals that will warm and sustain us when we interact with father winter. One of my favorite hearty soups is just the dish for a cold winter day. It is so simple and yet so delicious.
 
Cannellini Bean and Barley Soup:

Ingredients

  • 4 teaspoons extra-virgin olive oil
  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • 2 large carrots
  • 1 teaspoon dried basil
  • 1 cup cannellini or other white beans, rinsed and soaked overnight (or 15oz canned)
  • 1 14-ounce can fire-roasted diced tomatoes
  • 6 cups low-sodium vegetable broth
  • 3/4 cup barley
  • 4 cups fresh kale

Preparation

  1. Heat oil in a Dutch oven over  medium-high heat. Add onion, carrot, garlic, and basil; cook, stirring frequently, until tender and just beginning to brown, 5-6 minutes.
  2. Mash 1/2 cup of the beans. Stir the mashed and whole beans, tomatoes, broth and barley into the pot. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the barley is tender, about 15 minutes. Stir in Kale and cook until tender, about 5 minutes.
  3. Enjoy!
 
“I wonder if the snow loves the trees and fields, that it kisses them so gently? And then it covers them up snug, you know, with a white quilt; and perhaps it says “Go to sleep, darlings, till the summer comes again.”  
Lewis Carroll
 
Peace and Brightest Blessings

Boo-Ya… Black Bean Burgers and Thanks-Giving

Happy Thanksgiving to all!

Well it’s that time of the year again when we are thinking about feasting with family and friends. I just love this time of Thanksgiving. We have a wonderful opportunity to take a moment with those we love dearly to reflect on what we are thankful for in our lives. For some of us it is a large task as we may have faced life challenges that were not only beyond our control but beyond our capacity to endure. The Art of Thanksgiving is for us to dig deep into our hearts and find something that brought us joy…inspired us in some way and will remain tucked neatly in our soul for eternity. I am thankful for the family and friends I have been blessed with!

So this week has just flown by and today my darling Hannah arrives from California. Furniture has been rearranged and the menu for our family Thanksgiving is in the works. This year will bring some changes at our Thanksgiving table but many of the favorites from years past. After all Thanksgiving has a tradition attached to it so we come together with the expectation of seeing and experiencing those dishes. We are very blessed to be able to come together to share our meal. I am ever aware of my blessings and grateful always! Along with food changes there will be some family members absent at the table and they will be sorely missed. To mom and brother, John feast on up there in heaven and be with us as you are able.

One of the dishes I plan to add to our feast is my new favorite Boo-Ya Black Bean Burgers! They are simply delightful with a bit of secret sauce (recipe will appear in the secret sauces post at a later date) on top oh my.

So simple to make here is my recipe but you can make adjustments to taste.

1 ½ cup organic black turtle beans – washed and soaked overnight

1 cup cooked organic millet and corn – see millet post for directions

¼ cup organic whole wheat pastry flour

1 organic sweet onion finely chopped

2 large organic carrots finely chopped

2 stalks organic celery finely chopped

½ cup finely chopped fresh organic parsley

Organic Olive oil

  • Cook beans with 2inch piece of soaked kombu in just enough water to cover for approximately 45 minutes or until soft. Check the beans as they cook and add water if needed to prevent sticking on bottom of pot.
  • Cook millet and corn as directed (see previous post)
  • Chop carrots, celery and onions and sauté in 1 tblsp. olive oil until soft.
  • Mash cooked beans with potato masher until about half the beans are mashed. I like to leave some beans for texture and appearance.
  • Add the millet, vegetables and mix well.
  • Sprinkle the pastry flour over mixture and blend in thoroughly.
  • Form bean paste into patties and cook on medium heat in enough olive oil to prevent sticking.
  • Turn burgers after approximately 5 minutes (or when brown but not burned).

I use my spatula to continuously shape the bean paste into patties. The millet and flour are nice binding agents and add flavor. Keep patties warm in oven until all are cooked. Top with pumpkin seed sauce or tofu cream…yummy!

Kira and I hope you all have a most joyous Thanksgiving. Be well!