Sunday, February 5, 2017


It's amusing to me that the most popular time for juicing is January when a host of people undertake "detoxing" and virtually zero fresh stuff grows. Call me crazy but raw fruits and vegetables don't sound good, especially concentrated in liquid form, when the temperatures dip below freezing. The habitual internal cold I commonly sport [and maladies that come with it] is only exasperated by frigid weather which means I take seriously the idea of warming in winter.

Cooking foods, using warming herbs [like ginger and cinnamon], and choosing produce specifically designed for the winter months [root veggies and winter squash] goes along way in maintaining a comfortable balance within.

That being said, I love carrot juice with ginger and apple. The blend of flavors, the spicy bite of ginger, the pretty color - everything about it makes me happy.

Yesterday I saw the sun. For the entire day. It's been, what's felt like months, since I've seen a sunrise, felt the warmth of rays, turned by body to meet its brightness. Yesterday I saw it and immediately dove head first into spring fever. In February. The beginning of February. Today brought me back to reality but the longing for spring still had me craving something juicy.

Sometimes when we sit with boundaries, challenge, and disappointment and allow rather than trying to alleviate the discomfort we generate space for creativity and truly tasty things can happen.

This is that happening, the gift of such allowing.

Similar to the juice I love yet cooked and warm with food kept in whole form, this "juice" is my winter sun. Well, a stand in at least.

Shine on, friends.

Serves 2

1 heaping cup of carrots cut into 1-inch chunks [peels on if organic]
1 1-inch piece of fresh ginger [peel on if organic]
1 1-inch piece of fresh turmeric [peel on if organic]
1/2 cup unsweetened applesauce
1 teaspoon of Korma powder [see recipe below]
3/4 teaspoon of ashwagandha powder [optional]
juice from 1/2 a fresh lemon squeezed [about 1 tablespoon]
2 cups of milk of choice [I love homemade Tigernut milk, scroll to bottom of link for instructions]
1 tablespoon of maple syrup or 4 - 6 pitted dates, soaked*
ground cinnamon, garnish

*To soak dates: place dates in medium glass jar or bowl and cover with boiling water. Let soak for 10 - 15 minutes. Reserve water to be used in recipe.

Steam carrots until just soft when you poke them with a fork. I recommend making a larger batch so that they are readily available throughout the week. I chopped and steamed eight carrots, measured one cups worth, and refrigerated the remaining in a glass container.

Place all ingredients in a high powered blender and blend until bright orange and very smooth. Divide between two glasses and garnish with a large pinch of ground cinnamon.

Drink smoothie slightly warm [if you've used freshly steamed carrots] or at room temperature.

Korma Powder Recipe: 
Recipe from Eat, Taste, Heal

1 T. whole coriander seeds
1 T. whole cumin seeds
1 T. whole fennel seeds
1 T. whole mustard seeds
1 T. whole fenugreek seeds
1 T. whole cardamom seeds
1 T. poppy seeds
1 T. whole pepper seeds
1 T. ground cinnamon
1 T. ground ginger
1 T. ground turmeric
1 tsp. ground cloves

Place all Korma powder ingredients in a spice grinder or Vitamix dry container. Blend on high until a very fine powder is achieved. Transfer to an glass container with tight-fitting lid. Store in a cool, dark place.


Saturday, February 4, 2017


It's been cold for the last few days. Really cold. At least to me. I've found the best way to cure the cold is to warm from the inside out using food, beverage in the form of warming teas or ginger water, moxa [a Traditional Chinese Medicine therapy] and yoga. Soups are my friend these days and this, my latest creation. Allowing my body to lead, I follow my tongue when creating the recipes found here. May sound kooky but when it comes to needs, my body knows best.

A bit crazy to admit, this is my first foray into using miso and I'm hooked. A food I've wanted to try for quite sometime, this seemed like a great way to give it a go. Miso is a fermented soy bean paste with a strong salty flavor. As with most foods, the fermentation process increases digestibility thus making the nutrients contained within more available to our digestive process. It happens to be a fantastic substitute for meat-based broths.

I use here and am partial to Eden Foods for a few reasons: they are a company local to my state and have impressive environmental standards, have a great fermentation process, cans are free of BPA, and Eden is one of the only store-bought brands of beans I can digest without uncomfortable side effects. You can find this brand at your local health food store and possibly your general grocery store or through Vitacost [a discounted healthy food online ordering option - sign up using this link and you'll receive $10 off your first order].



Soak the lentils the night before by placing measured lentils in a glass bowl. Cover the lentils with water so that the liquid rises about an inch over the lentils. Add a tablespoon or two of apple cider vinegar. Cover with a lid or a plate and let soak over night or for 8 hours. After 8 hours, drain lentils and rinse well. Set aside.

Prepare vegetables [carrots, celery, mushrooms, ginger, garlic, onions, and turmeric] by chopping and mincing prior to making the soup.

3 cups chopped carrots [4 - 6 whole]
3 cups chopped celery [1 small bunch]
1 cup finely chopped shitake mushrooms
1 medium - large onion, finely chopped
4 - 6 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 tablespoon fresh turmeric, minced
3 - 4 tablespoons avocado oil
1 tablespoon each: dried thyme and oregano, ground cumin and coriander, Herbamore [optional]
2 - 4 teaspoons of sea salt
1 teaspoon freshly ground pepper
1 whole bay leaf
1 15-oz can diced tomatoes [no added salt]
4 cups green lentils, pre-soaked
1 15-oz can adzuki beans [Eden brand]
1 15-oz can cannellini beans [Eden brand]
8 cups water
2 tablespoons miso paste [Eden brand]
1/2 bag frozen leafy greens [chard, kale, spinach]

Heat the avocado oil in a large soup pot over medium heat. When the oil is warm, add the onions, garlic and mushrooms to the pot. Cook over medium heat for about 5 minutes [stirring frequently], add ginger and turmeric, and continue to cook the mixture for another 3 - 5 minutes or until onions become soft.

Add carrots and celery, herbs, salt and pepper. Cook for another 5 - 7 minutes, stirring frequently.

Add tomatoes, lentils and water to the pot and increase the heat to high. Once the water boils, reduce the heat to a strong simmer and add the beans. Stir well to combine all the ingredients.

Let soup simmer for 20 - 30 minutes or until lentils become soft.

Blend the about 1/3 of the soup in either a blender or using an immersion blender.

Add miso paste and leafy greens. Taste and add salt if needed. Reduce heat to low for 3 - 5 minutes.

Remove from heat and let cool for 10 minutes prior to serving.