A DIFFERENT LOOK AT LOVE AND WARM OAT CEREAL with medjool dates, Hunza raisins, and Indian spices

Valentine's day is one cloaked in controversy and fluff and expectation. It can be beautiful in it's most humble sense - a day set aside to show those around you how much you care. It can be a day to pause and acknowledge the beautiful person you are. But it can be painful - a reminder of loss or disappointment or what never was.

But today, on this day of love, I wonder if we focus on a bit larger picture.

I love the idea of love God [or Spirit or whatever designation you've bestowed on this essence we understand as larger than ourselves] and love others.

I've found that sinking into this mystery of Spirit, sitting quietly in its presence, has led me into greater compassion for others. Rather than reacting from my own place of hurt, I am slowly learning to see first this light of Spirit we all share. A oneness we can enjoy because we are human and alive and here, on this earth, together. Differences slowly break under the weight of grace. Everything around is alive with a gentle yet powerful pulse.

In this place, wounds can be healed. A larger, more grand view of life set in place.

I don't write this as a theoretical idea - a notion I believe but haven't tested to be true.

Over the last two years I've worked intentionally to heal the brokenness stored deep within the crevices of my body, some a lifetime old. I've delved into yoga as more than a physical practice, but as a way of being. I've critically thought through the faith I was given at birth, wrestled it, and released what needed to go. I've grieved and celebrated and faced down all the fears and emotion I expend so much energy desperately trying to silence. And I've asked all the questions I've been afraid of. I've made space in my life for doubt and confusion and settled into not having the answers to some very big things.

And I've come out of all of this still walking. Still breathing. Still smiling although now in more settled, free, and authentic way.

On this day we call Valentine's, may you sink into whatever discomfort arises. May you equally melt into the joy. May you welcome all of the feelings that rise to the surface and give them a place at your interior table, acknowledging their importance and worth in your life. And then may you embrace the ones that lead you to a deeper sense of loving God and loving others. May you have the courage to go deep within yourself with a powerful sense of curiosity, dig up what lies there, and move into a place so much grander than you could ever imagine.

“The most beautiful people we have known are those who have known defeat, known suffering, known struggle, known loss, and have found their way out of the depths. These persons have an appreciation, a sensitivity, and an understanding of life that fills them with compassion, gentleness, and a deep loving concern. Beautiful people do not just happen.” Elizabeth Kubler Ross

[ABOUT THE RECIPE]

This morning I woke up with this intense need for a warm, nourishing, grounding, and balancing breakfast. This recipe is my go to, especially when daybreak presents itself in the single digits. The spices found in the Korma powder are excellent at warming the body from the inside and anchoring the airy, empty feeling that so often comes from eating non-seasonally within the winter season [for example, cold salads and ice cream when the earth is covered in white]. Adding strong spices increases the flavor and satisfaction of the food, thus decreasing the need for excessive sweetener and salt.

[THE RECIPE]
Serves 4

1 1/2 c. old fashioned rolled oats
3 - 4 c. water [adjust to thickness desired, less water will give you a thicker cereal]
1/8 c. chia seeds
2 T. ghee
1 heaping tsp. Korma powder [see recipe below]
1/4 tsp. cardamom powder
1/4 tsp. ground ginger
1/4 tsp. sea salt
6 - 8 medjool dates, pitted and thinly sliced
1/4 c. Hunza golden raisins

Garnish options: maple syrup or raw honey, walnuts, pumpkin seeds, almonds, fresh or frozen berries, cut apple or pear, milk of choice, toasted coconut flakes

Korma Powder Recipe:

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.

In a medium size sauce pan, combine oats, chia seeds, cardamom, ginger, Korma powder, and sea salt. Add water and ghee and bring to boil over medium-high heat. Once water boils, reduce heat to low, add dates and raisins, and cook until all of the water has been absorbed, stirring frequently. Add more water for a thinner consistency.

Divide into bowls and top with garnishes desired. Serve warm.

SPICED PEAR CHUTNEY with ginger, cardamom, and ghee

This is one of my favorite, really basic recipes for the late autumn and winter season. It's sweet, warm, and filled with aromatic spices that heat the body from the inside out.

[THE RECIPE]

8 ripe or very ripe pears, peeled and cut into small cubes
1/4 c. ghee
1 - 3 T. coconut sugar or maple syrup, depending on sweetness desired
1/4 - 1/2 c. water
1 heaping tablespoon minced fresh ginger or 1 tsp. dried ginger
2 tsp. pure vanilla extract or the seeds of 1 vanilla bean
1/2 tsp. ground cardamom seed
1/2 tsp. sea salt
1/2 tsp. turmeric powder
large pinch or two of Ceylon cinnamon

pinch of freshly ground black pepper

pinch of freshly ground nutmeg

pinch of freshly ground cloves

8 whole medjool dates, pitted and thinly sliced

Peel pears with knife or vegetable peeler. Cut into small, 1-inch chunks and set aside.

In a medium-large pot* over low heat, combine ghee and coconut sugar or syrup. Once the ghee has melted and sugar has been mixed in, add cubed pears, water, ginger, cardamom, and sea salt. Stir to combine. Cover and cook over medium heat, stirring occasionally, until pears have become very soft but still hold their shape [approximately 30 minutes]. Check for flavor at about the 15 minute mark and adjust as needed [more spices, more water, more sweetener]. Add dates when there is 10 minutes left of cooking time remaining.

Remove from heat and let cool about 10 minutes or until chutney is warm but not hot. Serve warm. Top with additional dates slices and fresh, minced or very thinly sliced ginger.

*You could also make this in a Crock-pot. Mix together all ingredients in Crock-pot, cover and cook for 2 - 3 hours on high or until pears are very soft but hold their shape.

PEAR + BLUEBERRY CRISP with cardamom and ginger

The other day I made a visit to an acupuncturist I see fairly regularly. I may have just lost you there - that needle thing, ya know? Gave me the willies too.

But then I went and it worked and I'm hooked.

On this particular visit, I walked in and immediately started in on a "I love fall so much but my body hates it!" tirade [my kids get their drama from my husband, I swear!]. My skin is dry, my bones are dry, my organs are dry - everything is dry, dry, dry. Except my nose - that's running like an allergy-induced faucet. She patiently sat there and listened, shared a wealth of her knowledge and experience, pinned me, and wrapped up with instructions to "eat more pears. Oh, and dates and fats too". Chinese medicine is brilliant y'all.

In good student fashion I came home with a bag of pears, opened my cupboards, and got to work. I shivered with anticipation as I combed together ingredients. It was as if my body could feel the nourishment before it physically received the nourishment. And here's the kicker - in a moment of intuition bliss I actually wrote the recipe down as it came to me. People, this never happens!

It turned out good. Really good. Breakfast, lunch and dinner good.

So here it is - may food be thy medicine.

Many fall blessings friends.

[THE RECIPE]

For the filling:
5 - 6 pears
4 c. blueberries, fresh or frozen
1 1-inch piece of fresh ginger, minced
8 medjool dates, pitted and chopped into small pieces
1 c. water
1/2 c. pure pear juice

For the topping:
2 c. whole, gluten-free oats
2 c. whole, gluten-free oats, roughly ground
1/2 c. coconut sugar
1 tsp. sea salt
1/2 tsp. cardamom
1 c. coconut oil
1/2 c. pure [local if possible] maple syrup

Peel, core, and thinly slice the pears. Place in a 9 x 13 inch glass baking dish. Add blueberries, minced ginger, and chopped dates. Mix with your hands. Add water and juice. Set aside.

Preheat oven to 350 degrees.

In a large glass bowl mix together oats, sugar, sea salt, and cardamom. In a small saucepan melt coconut oil and maple syrup over low heat. Once the oil has completely melted pour it into the oat mix and stir to combine.

Spread evenly the oat topping of the fruit filling.

Bake at 350 degrees for 45 minutes uncovered. After 45 minutes, cover with tinfoil and bake another 15 minutes. Remove from oven and set aside to cool for 15 - 20 minutes before serving.

PUDDING 3 WAYS: CHOCOLATE + CAROB + KEY LIME

So pudding. We love pudding in this house. I mean all caps and in italics LOVE pudding. For the longest time I tried to find a pudding recipe that maintained the texture and flavor of the traditional but with a bit of added virtue. Meaning I wanted a pudding I could eat any day, all day without an ounce of guilt. Okay maybe not all day but definitely without the guilt. At the time I couldn't find any so, in frustration [desperation?], I started experimenting.

From this came two recipes. And we love them both.

The first I created specifically for my youngest child who is allergic [hives and all] to cacao / cocoa / chocolate. I know, the horror right?! No way was I going to make pudding for the rest of us and keep it from her. Come to find out it's delicious and we all love it! It's sweetener free, using dates in place of syrup, honey, or sugar. I add coconut oil to boost the healthy fat content but this isn't necessary and can be cut if fat is a concern. Oh and for the record, this is not a low-fat treat. But "low fat" has become a bit of a swear word in some circles anyway and it is packed with healthy fats!

The second recipe is for any pure chocolate lovers [or in my 4 year-old's words "chocolate monsters"]. Adding less maple syrup and / or more cacao will place it in the realm of dark chocolate and adding more syrup and less cacao brings it closer to milk chocolate in flavor.

We like to experiment with different natural flavors: almond, hazelnut, peppermint, and coconut. Adding toasted coconut flakes as a garnish is amazing. Top either pudding with berries, whipped coconut cream [see recipe below], or toasted nuts. Add a tablespoon of seed or nut butter for a peanut butter-chocolate blend. The options are endless which means you can try something different every day!

The beauty with simple recipes using versitile ingredients is once you've made them a few times over you can really get creative. For example, the other night I whipped up a key lime version [listed below] using many of these ingredients.

[CAROB + DATE PUDDING]

2 ripe avocados
8 - 10 dates, pitted
boiling water
3 - 4 T. carob powder
1 T. unrefined / raw / extra virgin coconut oil, soft but not melted [optional]
pinch of sea salt
pinch of cinnamon

Place dates in a glass cup or jar [Ball jars work great] and add boiling water until dates are just covered. Set aside for 10 - 20 minutes so soak. Cut avocados in half, remove pit, and scoop out flesh into a blender or food processor. Add carob powder, coconut oil, sea salt, and cinnamon. When dates are finished soaking and soft pour dates and water into the blender or food processor. Blend on high until mixture is thick and very smooth. Transfer to a glass bowl, cover and refrigerate to stiffen. You can also enjoy immediately!

[CACAO + MAPLE SYRUP PUDDING]

2 ripe avocados
1/8 - 1/4 c. unrefined / raw / extra virgin coconut oil, soft but not melted [less oil makes a softer pudding, more oil makes a more fudge-like pudding after refrigeration]
1/4 - 1/3 c. maple syrup, local if available [start with the smaller amount and add to taste if needed]
3 T. raw cacao powder [or cocoa powder]
pinch sea salt
pinch of cinnamon

Cut avocados in half, remove pit, and scoop out flesh into a blender or food processor. Add coconut oil, maple syrup, cacao or cocoa powder, sea salt, and cinnamon. Blend on high until mixture is thick and very smooth. Transfer to a glass bowl, cover and refrigerate to stiffen. You can also enjoy immediately!

Note: If you serve immediately the texture will be standard pudding-like. If you refrigerate, the texture becomes more fudge like. Both are delicious!

[KEY LIME PUDDING]

2 ripe avocados
2 - 3 T. unrefined / raw / extra virgin coconut oil, soft but not melted [less oil makes a softer pudding, more oil makes a more fudge-like pudding after refrigeration]
1/4 - 1/3 c. maple syrup, local if available [start with the smaller amount and add to taste if needed]
1/2 - 1 whole lime, juiced
pinch sea salt

Cut avocados in half, remove pit, and scoop out flesh into a blender or food processor. Add coconut oil, maple syrup, fresh lime juice, and sea salt. Blend on high until mixture is thick and very smooth. Transfer to a glass bowl, cover and refrigerate to stiffen. You can also enjoy immediately!

Note: If you serve immediately the texture will be standard pudding-like. If you refrigerate, the texture becomes more fudge like. Both are delicious!

[COCONUT WHIPPED TOPPING]

To make coconut whipped cream: place a can of regular coconut milk in the fridge to separate. To test, gently shake the can slowly. If you hear liquid, continue to refrigerate. If you don't it is ready.  When ready, carefully remove lid and scoop out just the solid coconut cream. Reserve the coconut liquid [water] for smoothies, jello, or another recipe.

Place coconut cream in a bowl and add a tablespoon or two of maple syrup [if sweet whipped topping is desired], the contents of a scraped vanilla bean or a large pinch of vanilla powder [optional], and a pinch of sea salt. Whip on high for a minute or so until soft peaks that hold their shape have formed. Place whipped cream in a glass bowl, cover, and refrigerate 30 - 60 minutes to set.