Let The Gardening Begin!

We pulled up all the stalks from last year and added them to the new compost pile.

Remember back in…April, or was it March?  When spring seemed to have arrived, at least for a week?  We excitedly got to work in the garden, clearing out the old and making a new plan for this season.

Scallion survivors, they’ll be blooming any day now!

A new layout this year to avoid washouts during rain storms. This first section is our lettuce and herb bed.

Then it got cold again, of course.  And we got busy, really really busy with Fire Cider and the New Amsterdam Market. We went on vacation for a week, and to Springfield and NYC and came back to this….

Um, I think we have a weed problem. At least the lettuce survived!

Dana and the weed whacker vs over a month of unattended garden growth, guess we know the soil is healthy!

Dana’s starts survived our vacation and are going into the ground today, if we can carve a new bed out of all that weedy growth!

Watering our little starts and seeds in the new bed: red sail lettuce, chamomile, paprika peppers, Habanero, nasturtiums, holy basil, tomatoes and more basil.

Our reward was a box full of lettuce and some volunteer dandelion greens. Hooray for the first salad of the season!

Simple Garden Salad

In your salad bowl mix the juice from half a lemon with olive oil and salt.

Toss the rinsed (yeah, maybe I should have picked it before weed whacking?) lettuce in the dressing and top with

Toasted pepitas

This Sunday at 10 am I am giving a talk, ‘How to Make the Healthiest Use of Your Food Dollar‘ at the Unitarian Church, 175 Wendell Ave. Pittsfield.  I will be publishing the talk in Berkshire’s Best June 1st and here on my blog in case you miss it!

Camp Food and Travel Pictures: Cape Hatteras N.C.

The Chesapeake Bay Bridge-Tunnel, only 4 more hours to go!

Last week Dana drove us over 600 miles from the Berkshires to Frisco, NC on Cape Hatteras and back again, whew!   Our little ’84 Jetta was packed with camping equipment and of course, lots of food!  The state forest camp grounds were beautiful and totally worth the long drive to get there.  We camped for the first part of our trip and then moved a few miles down the road to a house on the beach that we shared with friends, what an awesome vacation!

The view of the Atlantic from our camp site in Frisco, NC

First I want to share my favorite way to enjoy avocados, with some tamari, wasabi and a spoon….

Chipolte, salt and lime on the left and my tamari and wasabi half on the right.

All you need is a spoon, and maybe someone to share the other half with : – )

Dana’s camp stove, which he took bike touring with him over a decade ago, decided it was time to retire when we tried to use it our first morning.  So we had to rely on the charcoal grill at our site.  Good thing we brought our cast iron pan!

Chopped cabbage, sauerkraut, bacon and eggs; everything you need for a hearty seaside breakfast.

I cooked the bacon first, then sauteed the cabbage, pushed everything to the side and fried the eggs in the rest of the bacon fat. Flax crackers and sun tea on the side. Eating directly out of the skillet means no dishes to do, we are on vacation after all!

One night for dinner we grilled asparagus and then cooked sausages and kale with mushrooms and onions in the skillet. Dinner is served.

Best beach house dinner: fresh fried mahi mahi fish tacos (‘slaw and corn tortillas not pictured) and sashimi tuna with bacon tacos. Gotta give Bill credit for the bacon and sashimi combo and the picture too!  I used romaine lettuce leaves to make my tacos, wicked good guys, you gotta try it!

Curried Roasted Cauliflower

Here’s another quick and simple recipe.  If you don’t have all the spices listed, don’t worry, use what you have, it will still be awesome!

Roasted cauliflower with Indian spices, chopped cilantro and mayo-sriracha dipping sauce.

Chop one head of cauliflower into more or less even pieces.

Toss in a large bowl with:

enough olive oil or melted ghee to coat

Add equal amounts of: cumin seeds, mustard seeds, your favorite curry powder and mashed coriander seeds

a dash of asafoetida

and as much sriracha as you like.

Mix well to coat evenly.

Spread on a baking sheet, sprinkle with salt and roast at 350 for 20-25 min. til cooked through but not mushy.

Crispify under the broiler for a few minutes at the end.

Top with chopped cilantro and serve.

Dana made a mayo/sriracha dipping sauce to go with the roasted curried cauliflower, awesome!

New Spring Salad

Dana and I literally made room for our yoga practice.

I’ve been a bit pressed for time since there are a lot of exciting changes going on right now; the garden is growing, there are houses to bid on (woah!) and we converted an extra room in our house to a yoga/meditation room.  I have been naturally waking up consistently early for the past few weeks, a change I attribute to the new season and a sign that my health continues to improve.  The combination of getting up earlier and our yoga room means I’m able to do an hour of Kripalu yoga, mediate and start my day having already accomplished two of my most important goals for the day. Or I can work in an hour of yoga later in the day.  Either way, having hour long classes, on line, that range from gentle restorative yoga to more vigorous, challenging classes, right on the Kripalu home page, makes a daily practice pretty easy to incorporate.  If you have space for a yoga mat and an internet connection, you too can incorporate yoga into your daily routine.  Give it a try!

One of 4 post cards designed to promote the market. This one is my favorite. You can see the other designs on the New Amsterdam Market Facebook page.

Dana, Brian and I are also expanding Fire Cider to a weekly market in New York City called ‘The New Amsterdam Market’ which opens next Sunday at 11 am in the Old Fulton Fish Market.  This is such an exciting next step for us and there’s a lot  to do to get ready!  So, I find I have less time that I would like to spend writing new recipes and playing in the kitchen.  In the interest of time, mine and yours, I’ve come up with a new way to write recipes so I can continue to share with you on a weekly basis…

The ingredients will be listed in the order they are added to the recipe.  Simple instructions will appear throughout the list and the meal should take about 5-15 min to assemble or cook, sound good?  Healthy meals fast, yes please!

One dish dinner with the daffodils my mom picked for us, thanks mama!

New Spring Salad

In a large bowl combine:

1 can tuna

3-4 T mayo

2 T spicy dijon mustard

2 T raw apple cider vinegar

2 T each: Kalamata olives halved and chopped oil cured olives

salt and pepper to taste

Mix well then add

Salad greens of your choosing: baby spinach and dandelion greens are especially nutritious.

1 grated carrot

Mix again and top with

grated cheese, I used some Vermont cheese from the co-op that’s part cheddar and part Romano

a small handful of toasted, salted sunflower seeds

Serve and eat!

What’s Wrong With The Kids?

As some of you know I spent almost 7 years, from 2002 to 2009, working as a full-time nanny in New York City.  What started as a way to afford to live in the city while completing my bachelor’s degree turned into an invaluable education itself.  A few recent articles in the NY Times have got me thinking about the lessons I learned from the children and families I cared for not too long ago.  The first article was “Ritilan Gone Wrong” which addressed the concern that ADD drugs don’t work long term in children.  Another article in last week’s Sunday Times Magazine was about puberty starting in girls as young as first grade.  The latter article seems to completely skip over what seems to me to be one of the most obvious causes (and solutions!) to both issues raised in these two essays: food.  The quality and quantity of the food we feed our children has, gasp, a profound effect on their health.

Here’s an example from my last nanny job, we’ll call him Tom.  Tom is 13 and finishing up 8th grade.  He has trouble sleeping; sometimes he is up half the night and has dark circles under his eyes.  He has trouble focusing and staying alert in school.  He sees a psychiatrist, the only mental health professional allowed to prescribe psychiatric medication, for anger and emotional issues.  Tom’s diet goes something like this: he refuses to eat any and all vegetables except potatoes and occasionally frozen corn.  This has been going on for some time and mom and dad are not interested in challenging this.  He sticks mostly with pasta, bread and any and all kinds of candy.  He eats conventional cheese, eggs and meat.   Very rarely will he eat fruit. His diet is mostly nutritionally deficient, refined white foods, much to my dismay.  Tom is very mal-nourished and is also concerned with staying thin.  He likes to skip meals and refuses anything with real nutrition.  As a result of what he eats and the low quality of his food, Tom is on a constant sugar high/sugar crash cycle that makes getting good sleep nearly impossible, no wonder he’s moody and can’t concentrate in school!

Mom and Dad decide at the suggestion of the therapist to put Tom on a Ritalin type drug to address his lack of function in school.  The drug helps him focus and also decreases his appetite to the point where he is only eating one or two meals a day which he is happy about.  I had to quit this job shortly after the parents started using a controlled substance to control their child while completely ignoring his emotional and nutritional needs.  Child abuse by my standards but clearly my standards are different from some of the millionaires on 5th Avenue.

My prescription for Tom would have gone something like this: First Tom needs to get out of the addictive sugar cycle by eating fresh fruits and vegetables, whole grains, healthy fats like olive and coconut oils and organic proteins.  Changing his diet will allow his body to rest at night instead of using energy to process all those empty sugar calories.  Wheat is also a big red flag, many behavioral and developmental problems are being traced to wheat in the diet.  With any kind of illness I suggest looking to the diet first: it’s the easiest to change as it does not require health care professionals or prescriptions.  Try eliminating the major allergens like wheat, dairy, nuts and soy and then begin to add in large quantities of green veggies, whole, non-wheat grains like quinoa and brown rice as well as beans and high quality, organic soy (if not allergic) and/or animal foods.  Remember the young ladies that are starting puberty at 8 and 10 years old?  Perhaps this has something to do with all the growth hormones and chemical herbicides and pesticides in the meat and dairy products sold at conventional grocery stores across our country?  I know several family members and friends that have successfully treated ADD and other behavioral and developmental disorders by simply changing the food they ate.  Food is your most powerful tool in transforming your health, use it!

Kids and adults alike will find that changing their diet to a clean, whole foods, plant-based diet will improve everything from mood to energy levels.  Clear thinking (and clear skin!) starts with clean food.  And for those of you that might want a little guidance in this area I will be starting a new class series this May called ‘Local Nutrition’.  This class series will teach you how to take advantage of all the amazing local, organic food available in our area while not breaking your budget.  And that’s just the beginning so stay tuned for more information!

Sunday Breakfast

On Saturday night I made dinner for Dana and I: roasted cauliflower dressed in ghee, cumin, turmeric and two of our homemade curry spice mixes with mustard seeds.   Then kale with goat cheese, hot pepper and a dusting of cumin and curry.  For dessert I made biscuits which I planned to use again in the morning for breakfast.

For the meal pictured I started with a bed of arugula, drizzled olive oil, sprinkled salt, black pepper and hot pepper and then grated some amazing raw cheddar cheese from Vermont.  I fried up some eggs and toasted the biscuits.  The eggs go on top of the greens and then I grated more cheese on top of everything.  A quick meal with plenty of protein and even a serving of greens!

Coming soon: my cookbook based on the recipes in this blog and a new class series, “Healthy Living in the Berkshires” which will be hosted by Bisque, Beads and Beyond on North Street starting with two information and sign up sessions May 23rd and 24th.  Mark your calendars and stay tuned!

Veggies and Egg Pancake with Peanut Curry Sauce

Steamed Broccoli, Carrots and Onions, Egg Pancake and Peanut Curry Sauce

Egg Pancake, sliced and topped with scallions.

Not bad for a quick Monday night Fire Cider dinner meeting!

Dana made the peanut curry sauce while I chopped and steamed the veggies.  We made a quick egg pancake; an omlet with no filling, just flip it to cook the other side.  Then top everything with your favorite peanut sauce!  We make ours with chunky peanut butter, sesame oil, tamari, apple cider vinegar, coconut milk, hot pepper and curry powder.

Biscuits!

Gluten-Free, Sugar-Free Coconut Flour Biscuits

Hot from the oven!


Makes about 8-10 biscuits depending on size.

Preheat oven to 425 F.  Line a cookie sheet with parchment.

 Ingredients:
  • 1 Tbsp freshly squeezed lemon juice
  • 1 shy cup almond milk
  • 6 Tbsp organic coconut oil or butter
  • 2 Tbsp  finely ground flax seeds
  • 1/2 tsp  baking powder (non-alumininum)
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup coconut flour
  • 2 Tbsp almond flour/finely ground almonds
1. Combine the dry ingredients (all but the first 4 ingredients) breaking up any lumps of coconut flour.  Cut the 6 tablespoons of coconut oil or butter into the dry ingredients until it’s an even mix of crumbly small pieces.
2. Whip the flax into about 1/4 cup of the almond milk until it’s very sticky, this will help hold the biscuits together.
Add the lemon juice and the rest of the almond milk to the flax mixture (can also use soy or dairy milk) and stir to combine.
3. Fold the liquid into the fat/flour dry mix.  The coconut flour will soak up a lot of liquid so mix quickly but gently and let it set for a moment before you start to form the biscuits.
4. I used a big spoon and my hands to shape the rounds.  You can use a measuring cup as well if you want to make sure they are all equal size, a 1/3 cup measure should work well.
5. I baked mine at 425 for about 17 minutes.  They will be nicely browned on top but be careful, these are very delicate until they have cooled completely.  I let mine cool  for about 20 minutes before eating/storing them!
    1. Biscuits with lemon curd, mmmm, breakfast!

      Serving suggestion, for dessert, breakfast or a snack, these biscuits go so perfectly with lemon curd and maybe a few wild blueberries.  Next week I’m making dinner for some friends and I think I will make a curry chicken pot pie with these biscuits as the topping.  What do you want to make with these versatile biscuits?

       

Spaghetti Squash Carbonara

Spaghetti Carbonara was a staple meal when I first moved to New York City and was living on 13th street.  Back then I made this dish with pasta, less than farm fresh eggs and tempeh bacon.  My diet has certainly changed a lot since then!  Spaghetti squash is a really versatile winter vegetable that I now use in place of noodles in soups and in place of wheat pasta.  Wheat, according to the new book Wheat Belly by William Davis, is an ingredient most Americans would be better off with out.  According to his book, wheat, even the organic kind, as grown in the US since the 1980′s is has been so genetically modified from it’s original form that it can not grow in the wild on it’s own and contains a protein entirely unfamiliar to our digestive systems. This so called ‘wheat’ that is used in almost every imaginable food product is nothing like it’s healthy, civilization sustaining ancestor. No wonder so many Americans are being diagnosed with gluten intolerance and Celiac disease!  Wheat also acts as an opiate, the more you eat the more of a high you experience and so, the more wheat you crave, creating a viscous cycle of addictive over eating.  Try skipping all wheat for a week or two and see if you notice a difference in how much you eat and how you feel energy and mood wise.  Here’s a great recipe to get you started: Spaghetti Squash Carbonara!

Ingredients:

One medium spaghetti squash, baked at 350 til it’s done.  Here is a post I wrote with further instructions on baking this type of squash.

2-4 slices of happy bacon

small bunch of Parsley, chopped

1-2 large farm eggs, whipped with an equal amount of….

grated Romano or Parmesean cheese

The number of eggs and the amount of cheese you use should be determined by the amount of cooked squash you have.

Warming the cooked squash in the bacon fat with cooked bacon pieces.

For the squash: I like to chop it in half lengthwise, scoop out the seeds and fibers, oil the inside and bake the halves skin side up at 350 for about 30-45 minutes.  I know they are done when given a push, the skin gives a little.  Also, when I try to fork out the spaghetti like strands, they should come out without much effort. Be careful not to over cook this squash, the strands will lose their slightly crunchy, mildly sweet individuality and turn into a mushy mass.

Once your squash is baked and cooled enough for you to remove the strands you can start cooking the bacon.  You will be using one pan for this meal so once the bacon is cooked, remove it from the pan and add your squash to re-heat it.

Add your greated cheese to the whipped eggs and then add this mixture to the pan, stirring quickly off the heat.  If there isn’t enough heat in the squash to cook the sauce you can put it back on a low flame and keep stirring til the sauce thickens.

Add lots of chopped parsley, the bacon pieces and eat immediately!

Chocolate Pecan Bark

Ingredients: chocolate, chocolate, pecans and cacao nibs.

This recipe is super easy; all you need are some chocolate chunks and your choice of nuts and seasoning. I used two-thirds Scharffen Berger semi sweet chocolate and one-third unsweetened chocolate.  I melted the chocolate in a double boiler, then mixed in a few cacao nibs and lots of pecans.  I think the next kind I’m making will be chocolate cayenne almond bark!

Make them any shape/size you like

Drop the melted chocolate and nut mixture onto parchment paper and let them cool completely.  Done and ready for gifting, sharing and eating!

Homemade chocolate!

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