Tag Archives: healthy recipe

Thoughts On Health

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It is snowing again today in the Berkshires and very beautiful. We got about 2 feet of snow this past week. It reminds me of the fantastic snow storms we got when I was a kid in the high Sierra’s of California that dumped many feet of snow in one storm and literally snowed you in. This picture is before the storms from this week but you get the idea of how pretty things are covered in winter white.

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So I’ve been a bit under the weather this week and find it makes me a little depressed when my body is not well. I was thinking about how challenging it must be for people who are seriously ill to maintain a level of peace and happiness when trying to regain their health. I think it takes a very strong person to remain positive when faced with a serious health condition. It certainly puts things in perspective for me to stop my pouting about missing work and my life for a few days as there is a clear end in sight for my little health issue. As I grow older I know many more people who are facing serious health challenges. The experience of these beloved folks in my life is the motivation for me to become a health coach and learn all I can about improving health through diet.

I was blessed to spend a week back at Kushi Institute recently, learning more about the health benefits of foods and the styles of preparing these foods. I met a delightful group of people from around the world and learned more about cooking for health beyond the boundaries of the United States.

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These dishes are meant to be prepared during summer for optimal health. While I loved all the dishes we prepared I was especially happy with the Burdock and Sesame Dressing recipe (front left in small bowl). I will share a Burdock recipe here that is more appropriate for this colder time of the year. I do hope you enjoy it! Burdock is a wonderfully strengthening root vegetable and anyone living in New England knows it can withstand pretty much any attempt to extinguish it.

Kinpira Burdock and Carrots (this is a recipe found at Kushi Institute)

1 cup burdock root cut into matchsticks

1 cup carrot cut into matchsticks

1/8 cup toasted sesame seeds, soaked and the pan toasted

1 Tblsp toasted sesame seed oil

Scrub carrot and burdock root with a vegetable scrubber until all dirt is gone. Trim the carrot top leaving the seed by cleaning around the top.

Rinse soaked sesame seeds and place in a heavy skillet on medium-high heat. Toast the seeds constantly moving them with a bamboo spatula until the no longer stick to the spatula.

Cut carrot and burdock root in diagonal circles, fan out the circles to cut into matchsticks.

Place sesame oil in heavy skillet on medium – high heat.

Add burdock and sauté for 2-3 minutes.

Add carrots to burdock and continue to sauté for another 3-5 minutes until vegetables are soft but not overcooked.

Add the toasted sesame seeds and stir until well blended.

Kinpira style vegetables provide us with quick energy and this particular combination of carrot and burdock helps to build good quality blood and is strengthening. In macrobiotics this dish is often used in a healing diet, at times using water to sauté rather than oil for particular conditions. This dish, with oil sauté, is good for osteoarthritis and osteoporosis. When oil is used in this dish it helps the minerals get deeper into the bones.

Benefits of Carrots *

Carrots nourish almost every system in the body. They are most helpful with lung, liver and stomach function. Carrots are considered anti carcinogenic as they act to dispel toxins while moving energy in the body. They are mostly carbohydrate (89 percent) which helps to explain their sweetness. Carrots counteract intestinal gas, help to prevent constipation, stabilize blood sugar and reduce indigestion.

Carrots are the best source of antioxidant vitamin A which is a precursor to beta-carotene and they improve night vision and help to prevent senile cataracts. Carrots are rich in silicon and so aid calcium metabolism. Their potassium salts give them diuretic properties.

See attached article about benefits of cooking carrots to assure the most healthful benefits they offer.

Benefits of Burdock Root *

Burdock is familiar to most folks living in the Northeast. It is that pesky herb (weed) that deposits burrs on our clothing and our pets. The leaf of burdock is toxic but the root is full of health benefits. Burdock is classified as an herb.

Burdock stimulates bile secretions and is a good source of blood sugar insulin making it very beneficial for diabetic conditions. Burdock has the ability to restore the body to normal health by cleansing and purifying the blood, supporting digestion and the elimination of toxins, and helping to restore normal body function.

In herbal medicine Burdock is used widely in European and Asian formulas as an anti-carcinogen, to treat arthritis, for liver detoxification and for general kidney support. It also contains more protein, calcium and phosphorous than carrots and is a good source of potassium.

* Information provided from The New Whole Foods Encyclopedia by Rebecca Wood.

Be Well

Winter Returns to The Berkshires- SNOWDAY KIDS

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Winter is reminding us that there is still plenty of time to enjoy some fun in the snow! The view from my front porch this morning is simply beautiful…and it is so quiet when it is snowing like this.

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Last week I was talking with one of my colleagues about how much I love the snow, it has a way of making me feel 12 again. In this cynical world we could all use a return to simpler, more joyful times in our lives. When was the last time you played a game or were just plain silly for the sheer joy of it, not worrying about what anyone thought about you?

I have been given the gift of taking this week off from a job I love to participate in The Macrobitoitc Leadership Program level2A module at Kushi Institute in Becket, MA. When I woke at 5:30 this morning, as I do every morning I heard the snow plows and starting hoping for a snow day.  It was an automatic response to when I worked in the public schools and we had snow days. I chuckled and then ran (well more like shuffled so I didn’t bump into Kira the Wonderdog and her cone of shame) to the window to see just how much snow had fallen. I really didn’t want to miss my classes at Kushi Institute, but as Mother Nature would have it I’m home bound at least for the morning. The snow plow guy told me to go back inside…no travel unless we absolutely have to…POOH! I will miss Shiatsu class this morning but I’m still holding out the hope I can make it up the mountain to Kushi Institute for my afternoon classes.

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Kushi Institute main house on a sunnier snow day!

My dear friend Marty, who passed away this last year was one of those people who could find joy in just about anything. He loved sharing stories about his escapades, and it always made me laugh. One such story was when he went to the grocery store in Maine where his family had a summer cottage and he jumped on back of the shopping cart and rode it around the store, much to the chagrin of people who didn’t know him. I laughed so hard at his tales because they were authentic and because he could pull it off. Marty loved snow days, he had several rituals surrounding whether the weather would cause school to be closed. So today I am thinking about Marty, who is no doubt having his own version of a joyful snow day (though he was much more of a tropical weather sorta guy) as the schools in The Berkshires call a snow day. I hope at least some of the kids are going to find their way outside into the snow to be just plain silly today.

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Silliness is good for the heart and the soul….grab a sled and try it today!

Puzzling Out Health

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I love a good puzzle or maze especially if it challenges me to think or see things differently. I love how patterns, textures and colors emerges to create a larger picture from the smaller pieces.

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I have been working on a puzzle which is a picture of many, many fancy doors from around the world. As I sit quietly searching for the perfect piece to complete a section of the puzzle it occurs to me that our lives and our health are puzzles as well. Now this is not anything Earth shattering but it inspired me to think more about how our emotions, our eating and our relationships are all so closely interwoven into the web of our health.

In my work as a Health Coach I carefully listen to stories of how people use food not only to sustain them but also to fulfill them. Some people struggle with finding the time to eat healthy, some with weight gain, and many struggle with body image. I lovingly try to guide people to their health through examining what they eat, how it makes them feel both physically and emotionally and how it brings joy to their lives.  It is my hope that in working this complex puzzle we can come to a place where the picture emerges more clearly and they can experience what they eat as joyful as well as life sustaining.

I like how Geneen Roth speaks about food and feeling. She suggests that limiting what and how we eat through diets doesn’t work. She offers what seem to be simple guidelines to becoming healthier and more spiritual in our approach to food. http://www.oprah.com/contributor/geneen-roth. While I agree in general with what she practices, I am also keenly aware that as with a challenging jigsaw puzzle finding the pieces that fit with your particular needs takes time and a great deal of patience.

Be kind to yourself and remember you are love!

“Hello, sun in my face. Hello you who made the morning and spread it over the fields…Watch, now, how I start the day in happiness, in kindness.”

Mary Oliver

Warmth for Supper

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My training in The Macrobiotic Leadership Program at Kushi Institute taught me about cooking for the seasons using local foods and the yin/yang qualities of those foods. My favorite meal continues to be Adzuki Beans and Squash with Polenta. Perhaps it has to do with the fact that I’m Italian and Polenta is a staple grain in many Italian homes. I think it may be that the chefs at Kushi Institute just know how to make this meal taste wonderful!

polenta 2I plan to have baby bok choy along with the polenta which will be pan fried as described below. Let me share the recipe and some of the health benefits of eating this meal.

Azuki Beans and Squash – From Changing Seasons Cookbook by Aveline Kushi

1 cup Azuki Beans, washed and soaked at least 6-8 hours

1 cup good quality organic winter squash such as butternut or Hokkaido pumpkin, washed with seeds removed cubed with skin left on.

¼ sea salt

1-2 inch piece kombu

Water

Soak kombu in ¼ cup water 5 minutes

Cube squash and set aside.

Place soaked kombu in bottom of heavy pot.

Add presoaked beans with soaking water on top of kombu, try to keep the kombu under the beans.

Bring to boil then reduce heat and simmer for approximately 30 minutes.

Add the cubed squash on top of beans and make sure the water is covering just the beans so squash is steamed while cooking.

Continue to cook over low heat for 45 minutes checking often to assure the beans are no burning on bottom of pot.

Benefits of Azuki Beans * From The New Whole Foods Encyclopedia 

Adzuki beans are an excellent source of soluble fiber, which helps to keep cholesterol levels in a healthy range. Lower cholesterol is associated with a lower risk of heart disease. They also contain folate, potassium, and magnesium, all of which are essential for a healthy heart.
The fiber in adzuki beans helps to keep the digestive system running smoothly, prevents constipation and may help to prevent colon cancer.

Maintaining healthy blood sugar levels also help to prevent and treat diabetes. Being diagnosed with diabetes means that your body cannot keep blood sugar levels in balance – the fiber and nutrients in beans helps to keep them at normal levels. The fiber in adzuki beans fills your stomach and keeps you feeling satiated longer. They are also high in protein which helps to keep blood sugar levels low and which, in turn, may help to keep weight off.

Adzuki beans are a good way to get B vitamins, including B6, B2, B1, B3, and folic acid.

Benefits of Squash * From The New Whole Foods Encyclopedia 

                 Squash is naturally sweet and is a good source of beta-carotene and complex carbohydrates. Eating winter squash improves our digestion, provides more energy and balances sugar intake healthfully. It is considered to be a chi tonic that is medicinal to the spleen, stomach and pancreas in some healing traditions. Squash contains vitamins A and C, potassium and magnesium. It has anti-carcinogenic properties due to containing high amounts of pre-vitamin A and carotenoids.

Pan Fried Polenta with Kuzu Mushroom Gravy – A favorite lunch at Kushi Institute

1 cup yellow corn grits

3 cups spring or well water

Pinch sea salt

Toasted sesame oil

Place 3 cups water in pot with a pinch of sea salt, cover and bring to a boil.

Add corn grits stirring constantly to prevent grits from lumping and bring to boil again.

Cover and reduce flame to medium low and simmer for approximately 20 minutes.

Remove from flame and pour polenta into a pyrex baking dish.

Allow the polenta to cool until it is firm to the touch. Cut into 3 x 3 inch squares or if using pie plate 8 equal pie shaped pieces.

Add toasted sesame oil to a skillet add polenta squares and fry them until golden.

Serve warm with Kuzu mushroom gravy. (see recipe below)

IMG_0025Manor House at Kushi Institute where student are housed during their programs.

Kuzu Mushroom Gravy

 4 cups spring water

6 tsp. shoyu

1 tsp sesame oil

3 Shiitake mushrooms, rinsed, soaked and thinly sliced

¾ cup leeks, washed and thinly sliced

7 Tblsp parsley, scallion or chives finely chopped

5 tsp kuzu

Heat oil in skillet and sauté leeks for 2-3 minutes.

Add shiitake mushrooms and continue to sauté for 3-4 minutes.

Add the water, cover and bring to a boil. Once boiling reduce flame to medium low and simmer for 5 minutes.

Reduce flame to very low and add diluted kuzu stirring it constantly until the sauce becomes thick. Add shoyu and continue to cook for 2 minutes.

Turn off flame and add parsley or chives, serve over polenta.

Benefits of Kudzu – Kuzu * From The New Whole Foods Encyclopedia 

Kudzu root is a very vigorous plant that was originally grown for its fast growing, soil erosion protective qualities in southern United States. It is seen as an invasive plant in the United States but in other parts of the world it has been highly valued for its medicinal benefits for centuries. Kuzu is a tonifying herb that has been used topically to relieve acute pain, stiff neck and shoulders. It is also taken to aid intestinal and digestive disorders, food allergies, headaches, fever, vertigo, diarrhea and hangovers. Kuzu assists in cleansing the intestinal villi thus aiding in better absorption of nutrients.

Kuzu contains anti-inflammatory and antimicrobial agent daidzein. Daidzein helps to prevent cancer and its genistein helps counter leukemia. Research done recently confirms that regular use of Kuzu suppresses the desire for alcohol.

Kuzu is used as a thickener in place of arrowroot and cornstarch. To use Kuzu put it into a small amount of water to liquefy then add to recipe as thickener.

Benefits of Corn * From The New Whole Foods Encyclopedia 

Though it has become more difficult to find non GMO corn in the US it is worth to search. Corn is a chi tonic that strengthens overall energy and supports the stomach, kidneys and large intestine. Corn can also be used to treat heart disease and loss of appetite.  It stimulates bile flow, prevents the formation of urinary stones, lowers blood sugar and is used to treat cases of difficult urination or edema.

Corn is the only grain to contain vitamin A with yellow corn containing a higher level than white corn. Corn’s natural sweetness satisfies sugar cravings.

Benefits of Shiitake Mushrooms * From The New Whole Foods Encyclopedia 

Shiitake mushrooms support the spleen, stomach and liver functions and are a blood and chi tonic. They are restorative in that they detoxify the digestive system and related organs and help to rid the body of excess phlegm and mucus. Shiitake contain two potent substances with proven pharmacological effects as immune regulators and antiviral and antitumor agents; they also positively affect the cardiovascular system. Shiitake is used in eastern medicine to treat diseases involving depressed immune function inclusive of cancer, AIDS and flu. They are rich in vitamin D, B2 and B12 and are a good source of minerals when grown in a mineral rich medium.

I hope you enjoy this meal. cherubs & pups 002Kira, Pooh and me all wish you happy healthy eating!

Healthy, Happy Holidays Ahead

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When you think about the word healthy. what comes up for you? Do you believe it is attainable for you? If you could change anything about the way you live, work, play and eat what would it be?

ImageIs this in the cards for you?

Simple questions that may not be so simple to articulate but they are certainly worth exploring particularly with the holidays quickly approaching. The addition of the expectations that go along with the holidays can sometimes upset the very careful balance we create to be more fully present in our lives. Some of us become overwhelmed by the prospect of adding holiday planning into our already hectic lives. I hope to offer a few strategies and at least one easy recipe to reduce stress and allow you to enjoy your holidays however you choose to spend them.

First, remember what it is you love so much about the holidays. Focus on that and make it the priority of what you plan. Next, make a task list of what needs to be accomplished and set up a time to share with others so you don’t feel alone in making things happen. If you share the tasks not only do you feel less pressure but those you love feel needed as you are all in it together….it can be really fun! And finally, keep it simple. Some of the finest memories come from the most delightfully simple things.

The recipe I offer up today is just that sort of dish…simple but truly memorable.

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White Bean, Brussels Sprouts and Pomegranate Tart

Ingredients:

  • 1 lb. Brussels sprouts, trimmed and thinly sliced
  • 3 Tbsp. olive oil, divided
  • 1 15oz can white beans drained or 1 cup prepared cannellini beans (see directions below)
  • 1 sheet puff pastry/gluten free
  • ¼ cup pomegranate seeds

1) Preheat oven to 425, coat 9 inch pie plate with cooking spray/oil

2) Toss the Brussels sprouts with 1 Tbsp. olive oil season with salt and pepper if desired and appropriate. Roast Brussels sprouts for 10 minutes turning once, or until browned set aside and reduce heat to 400.

3) Puree beans with remaining olive oil in a food processor until smooth.

4) Roll puff pastry into 12inch square and press into pie plate allowing edges to hang over the pie plate ½ inch or so. Prick bottom with fork and bake for 15 minutes until golden brown.

5) Spread the bean mixture onto hot crust, top with beans Brussels sprouts and sprinkle pomegranate seeds over top.

And only about 300 calories per serving for those of us counting calories.

I recommend using organic bulk, whole grains and beans whenever possible as it is healthier and in fact more cost effective to do so. If you chose to prepare dried cannellini beans first rinse them and then soak overnight of for at least 6 hours. This removes the enzyme inhibitors that are on all dried unprocessed whole grains, beans, nuts and seeds which can upset our digestion. Soaking beans helps break down the oligosaccharides, the indigestible sugars that cause gas in beans, as well as removing tannins, phytic acid and tryspin inhibitors.

Add about a 1 inch piece of Kombu to the beans (you will need to rehydrate the Kombu soaking it for about 5 minutes before you add it to the pot) as well to further help in making them easier to digest and to add in minerals from this sea vegetable. First place the rehydrated Kombu in the pot along with the soaking water, place soaked beans on top and cover with about 1 inch of water. They will cook from between 50 to 90 minutes depending on the bean and the texture you are seeking. Skim off the foam that gathers on top of the beans when they first start to cook as that contains the tannins and phytic acid that create digestive issues.

see photo of Kombu below: I recommend buying Maine Coast or Atlantic Sea Vegetables.

 You can find kombu in Asian markets, at Whole Foods and in many health food markets.

Be Well

Life, Art and Food

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A day that includes healthy real food and art is one I want to take part in. Yesterday was that kind of a day. I offered two classes in cooking for health, the first at Wild Oats http://wildoats.coop/ focusing on cooking for women’s health. I enjoyed the women who attended and working with Robin, the marketing manager at Wild Oats again. The second class focused on healthy holiday cooking and took place in a borrowed kitchen (as my kitchen is under construction) at the Unitarian Universalist Church in Pittsfield MA. http://www.uupittsfield.org/.

Again I was struck by how much I enjoyed the classes and cooking with others. I am also very grateful to have these opportunities to share information and recipes that really improve our health and are delicious too!

Imagesteamed root vegetables with broccoli

Out of the second class a very synchronistic conversation occurred which landed me and a participant from my cooking class at MASS MOCA, http://www.massmoca.org/event_details.php?id=771 to view the 9:30 lighting of Xu Bing’s “Phoenix” http://www.xubing.com/index.php/site/projects/year/2010/phoenix_project. This wonderful exhibit is leaving MOCA today to travel to New York and I find I’m grieving this loss. I fell in love with these magical creatures, the enormity, beauty and fearless presentation will stay with me forever. I am glad the moment presented itself for me to see them lit and to say farewell. I encourage anyone who has the chance to view Xu Bing’s Phoenix to do it.

Today is a day to regroup, to plan for upcoming classes as well as spend time studying and researching integrative nutrition. There is something powerful about the fact that the food we eat can and in fact does impact our health directly. We all have the power to take control of our health and change it no matter our condition. It takes courage to do so when faced with serious illness but what better time to take the leap…what have we got to lose? Like the phoenix, we can rise out of the ashes and be strong again. I want to share a nice recipe from Dr. Weil with root vegetables that can help strengthen us as we enter winter, the season of darkness and cold.

Roasted Root Vegetables

2 lbs root vegetables (yams, carrots, turnips, rutabagas, sweet potato, beet), cut into 1-inch pieces.

1 medium onion cut into 1/3 wedges

1 Tbs extra-virgin olive oil

1 head garlic separated into cloves

Chopped fresh herbs such as rosemary or thyme

1) Heat oven to 400, place root vegetables and onion on roasting pan and toss with the olive oil until coated evenly.

2) Roast mixture for 45-50 minutes stirring every 15 minutes. After 30 minutes add garlic cloves and continue to roast.

3) Before serving add chopped herbs or for additional flavor add herbs for last 15 minutes of roasting.

Food as medicine

“All root vegetables contain healthful fiber and slow digesting carbohydrates, but beets have some special properties. Unlike most other red vegetables, which have anthocyanins to thank for their distinctive color (think red cabbage), beets derive their hue from pigments called betalains, which range in color from red-violet to yellow.  Betalains, in addition to their antioxidant and anti-inflammatory properties, trigger a family of enzymes that bind toxic substances in cells, neutralizing and allowing them to be excreted from the body. Garlic’s health benefits, many of which come from its sulfur compounds, are widely documented. Some of these sulfur-containing molecules, polysulfides, are converted by red blood cells into hydrogen sulfide (H2S), which dilates the blood vessels, helping to regulate blood pressure.

Thanks to Dr. Weil – http://www.drweil.com/drw/u/RCP00221/roasted-root-vegetables.html

bonsaiBe Well!

Joyful Life

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We came to the Earth as absolutely loving beings.

That is our basic nature. And all we want is to have a joyful life together…..

A peaceful, harmonious, laughter filled, song-filled kind of life together.

Brooke Medicine Eagle

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This photo was taken at South River Miso in Conway, MA

I awoke this morning feeling grateful for the sunshine and for my lovely life. It made me smile to think about what this life has given me and to reflect on what I hope I have given back. Of late, the opportunity I am enjoying of teaching others how to cook and eat in a more healthful way.

Yesterday I got to cook with a group of young girls who were curious and willing to try new foods. They reminded me to have fun and explore, and how much I enjoy doing that with my own children even now that they are adults. I was also reminded how much fun it is to come together with new people and see what we can learn.

We prepared several dishes and then shared a meal together with their adults. One commented on how cool it was to have a class where you get to eat together afterward. I smiled. And so I will share one of the recipes we made with you in the hope it brings a smile to your face as well.

Green Rolls

 4 cups water

Collard greens large leaves or other green of choice

Cucumber cut into match sticks

Carrot, parsnip or other root vegetable, blanched and cut into matchsticks

Sauerkraut

Sesame seeds or pumpkin seeds

Mustard or hummus

Brown rice (optional)

Preparation:

 Heat water in large open skillet to boil.

Lightly blanch collard or chosen greens, remove and place on cookie sheet to cool.

Lay our blanched greens onto sushi mat making sure to cover mat completely.

Layer the cucumber or root vegetable, sauerkraut and pumpkin seeds on the greens. Spread some mustard on the filling.

Carefully roll up the green in the sushi mats squeezing out extra water. Remove from mat and cut into 5-6 sushi style rolls.

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These are actually wrapped in nori which is another great way to introduce healthy greens and vegetables into a non vegetable lovers life…and we all need some vegetable to stay healthy 🙂

Next week I will be teaching a Cooking for Women’s Health class at Wild Oats Cooperative Market in Williamstown, MA as well as a Healthy Holiday Cooking class at the Unitarian Universalist Church of Pittsfield. Consider coming to join our fun!

Be well

Vegan Chili @ The Pittsfield Farmer’s Market 2013

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Okay so this isn’t the farmer’s market I’m talking about but this is my favorite walk ever and each time I travel to California to visit my family we go to Monterey Bay and take this walk to Pacific Grove. This is the most beautiful ocean walk I think! The Farmer’s Market I’m talking about is the Downtown Pittsfield Farmer’s Market, http://farmersmarketpittsfield.org/dpfm/.

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I had so much fun this summer being part of this new venue. It is the finest group of people running the market and the people participating in it are equally delightful. I did my last market of the season and just want to shout out to all of you a grand thanks. The market will continue until the end of October on Saturdays from 9-1 across the street from the Pittsfield Common. I look forward to seeing you all again next year.

This is one of the recipes I demonstrated at the market. My focus this weekend was cooking for women’s health. This dish offers good quality soy in the form of Hosta Hill tempeh, http://hostahill.com/ and kidney beans. Both are considered foods that promote women’s health. To learn more consider attending my cooking class at Wild Oats Food Cooperative @ http://wildoats.coop/ in Williamstown, MA on 10/26 from 12:30 to 2:00pm. We’ll make a few delicious dishes that contain health benefits for women.

Vegan Tempeh Chili

2 tbsp olive oil, divided

1 8-ounce package tempeh, crumbled by hand

2 tsp soy sauce 1 red bell pepper, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 onion, diced

1 cup kidney beans rinsed, soaked and cooked with 2” kombu

1 8 ounce can diced tomatoes

1 tbsp chili powder

1/2 tsp cumin powder

1/4 tsp cayenne pepper, or to taste

1 cup fresh/frozen corn (optional)

fresh cilantro to garnish (optional)

Heat one tablespoon of olive oil, sauté tempeh until golden brown, about 3-5 minutes, add soy sauce, and sauté another minute or two, until soy sauce is sticky and dissolved. Set aside.

In a large soup or stock pot, sauté the onions, garlic and bell peppers in the remaining olive oil until just barely soft. Reduce heat and add remaining ingredients. Allow to simmer for at least twenty minutes and up to forty minutes, stirring occasionally, and adding a bit more liquid as needed.

Garnish with a sprinkling of fresh minced cilantro.

My kitchen at home no longer exists as the demolition was completed today. I will share my remodel progress with you as the construction now begins!

Be well and remember to smile and sing a happy song every day…it’s good for the heart!

The Beauty of Chocolate

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Chocolate makes me smile! It’s just that simple. And when I am smiling the world is a better place. I am reminded of a quote from one of my favorite poets and Buddhist Monk, Thich Nhat Hanh:

“Sometimes your joy is the source of your smile, but sometimes your smile can be the source of your joy.”

One reason to smile is this delightful Pistachio Chocolate Mousse. The recipe below comes from Eric Lechasseur and Sanae Suzuki’s vegan macrobiotic cookbook Love, Eric & Sanae. When I prepare this mousse people think I’ve spent hours fussing to create it and that also brings a smile to my face. Both because they enjoy it and because it is truly a simple dessert to make.

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Pistachio Chocolate Mousse

Love,Eric  Sanae

Here’s the recipe:

24 ounces of silken firm tofu, well drained.

½ cup maple sugar

1 pinch sea salt

½ cup soy milk (unsweetened)

9 ounces grain-sweetened chocolate chips – semi sweet also works

½ cup ground pistachios

Combine maple sugar, tofu and sea salt in a food processor and process for approximately 5 minutes until creamy.

Combine soy milk and chocolate chips in a saucepan, heat at medium. Stir constantly until the chocolate has melted than transfer to the food processor.

Add vanilla extract and continue to blend for a few minutes.

Add ½ cup pistachios and process until well combined.

Transfer mixture to glass or ceramic container and chill for a few hours.

Serve in individual serving bowls topped with crushed pistachios.

YUMMY!

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As you go along your path remember….

“Walk as if you are kissing the Earth with your feet.” Thich Nhat Hanh

Health, Peace and Brightest Blessing

Boo-Ya… Black Bean Burgers and Thanks-Giving

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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!