FINDING A HOLY PLACE AND THE ONLY TWO GLUTEN-FREE BREADS I EVER MAKE

The other day it was warmer than it has been in months. It was 40 degrees and sunny and beautiful. If you live in the Northern hemisphere you may know of a specific phenomenon that happens on the first warm day of the year - on the day that follows months of cold and winter and quiet and burrowing in.

Everyone around you comes out of hibernation and the sense of communal happiness and relief and energy is palpable. We wear t-shirts and shorts, roll down our windows, and can't help but smile at everyone we see.

It was on this day I drove out to the lake, to my Holy Place, to celebrate the coming of spring and the gratitude that comes with it.

Here's what I mean by Holy Place:

It's the first spot that comes to mind when I'm overjoyed or devastated with grief or consumed with anger and confusion. It's where I go to work through emotions, think through my deeper thoughts, meditate, or simply sit and watch. I take my kids sometimes but most often go alone or while my youngest naps in the car. Sometimes I bring things to do and on other occasions I play the music really loud. Sometimes I just sit and soak up the silence.

This spot beckons in a more powerful way when the days are short and temperatures keep me cocooned indoors. I drive out to my Holy Place when it's almost blindingly sunny yet the air has an icy chill and the wind is biting. There, in my spot, the world seems so large and luminous while at the same time filled with peace and balance.

It's my Holy Place because it's the space where I most strongly sense the presence of God and the Spirit within myself. It connects me to something larger than me yet grounds me to the present moment happening immediately around me. 

It's the space that embraces me as me - no projections, no demands, no expectations.

No matter what baggage or praise I bring to this place, it accepts me. And it reminds me that life is larger than most of the chatter in my head yet is as small and intricate as the tiniest grain of sand.

Here's the thing - I didn't always have a Holy Place. In a way it sort of found me. One day, a normal kind of day, I had this intense feeling I needed to drive out to the lake. I didn't know why but followed it's call. Ever since, this place keeps pulling me back to remind me that we live in a holy, beautiful, unbelievably large, and unbelievably small, world. And to help me remember to live in the present moment as if it is the most precious gift. I have been changed by this space - this very regular spot I call holy and claim as my own.

And that's the gift isn't it?

Any place can be holy if you have eyes to see and a heart ready to experience it's wonder.

May you find and notice and answer the call of your Holy Place and may it connect you to this deep well of love and acceptance and grace that is yours for the taking.  


[THE RECIPES]

Here's why I love these recipes. First, both are unbelievably simple with a short ingredients list. Clean up is a cinch which is important to me. I'm not particularly in love with baking. To take on the task and have major clean up after is mostly more than I can handle and will quickly talk me out of the recipe before I begin. These recipes take a bowl or mixer bowl, blender [opt.],  one teaspoon, one tablespoon, a measuring cup, and maybe a spoon. Baking bliss.

CHEWY OAT BAGUETTE BREAD

This bread is great for sandwhiches, French toast, croutons, breadcrumbs, and really is a great multi-purpose bread.


Notes: 

I find that putting the water, milk, and vinegar in a blender or mixer, and then slowly adding the psyllium husk powder while it's running on low - medium makes a better [less chunky] gel. 

For a molasses or dark style bread, I replace the honey with molasses. 

Once I've mixed the dough, I let it sit for a few minutes while I clean up the very minimal dishes [seriously, less than 5 minute clean up]. I find this firms even dough that is a little on the wetter side and gives me a better gauge for adding additional flour. 

I almost always double the recipe. After the loaves have cooled, I thinly slice and freeze one of them.

 LIFE-CHANGING SEED BREAD

This bread makes awesome whole-grain style toast, especially with seed butter and raw honey or a favorite jam.

Notes:

I use pumpkin seeds in place of hazelnuts [for a nut-free option] and like to really grind / finely chop the pumpkin and sunflower seeds to a chunky flour. 

I like to use quinoa flakes in place of oats. I find this makes a bread that sticks together better than with the oats but really both work great.

I almost always double the recipe. After the loaves have cooled, I thinly slice and freeze one of them.

I've found that making a double batch can be useful in another way. This recipes asks you to really press the dough down into the bread pans. I use the extra loaf pan to press on top of the dough [place a piece of parchment on top of loaf being pressed]. It seems to give me more leverage and force. 

When the recipe calls to remove the bread from the pan and continue to bake, I place them loaves on a cookie rack rather than directly on the oven rack. It makes for an easier removal of the loaves from the oven.

PLANTAIN & SAUTEED GREENS WITH TOMATO-SPIKED MILLET

[PLANTAIN: seed, root, leaf]

If there is one "weed" herb you need to make yourself comfortable with, even befriend, it's this one. Plantain is like the kale of the herb world. It can just about heal everything and is as nutritious as they come. Have a cut? Plantain. Have a burn? Plantain. Acne - plantain. Dry skin - plantain. Rash - plantain. Bite or sting - plantain. Bruise - plantain. Constipated - plantain. Need to detox? Plantain. Are you getting the picture?

Like dandelion, plantain can be found just about everywhere [except maybe the beach...]. Yards, park, pond side, roadside, hillside, concrete cracks, pasture, patios, gardens, city sidewalks, you name it. You've probably seen it a number of times, maybe even cussed it out on occasion. Although it is related to spinach [it's not only edible and amazingly nutritious but free!], it tends to masquerade as weed, keeping company with thistles, crabgrass, ragweed, and horse nettle. Really plantain should be elevated to "patron saint of the garden" status, or at least bestowed the title of "super herb". On hot days this herbs works wonderfully to cool the body from the inside out which is the most effective to eliminate heat. Essentially it's the perfect "emergency food".


Energy:  bland, a bit bitter, cool
Use:  Internal and External
For Infants / Children:  Yes
Precautions:  No know reactions or side effects

Key Nutrients:  iron, vitamins A, C and K, B vitamins, fatty acids, protein

Medicinal Uses:  detoxification and purification [is even used as a remedy for blood poisoning], liver stimulation [aids in poor digestion and nutrient assimilation], helps disperse too much heat in the body. It helps heal urinary tract infections, hepatitis, stings, bites, and wounds, skin issues [acne, rashes, dry skin, etc.]; cuts, scrapes and bruises.

Common Culinary Uses: salads, boiled and / or sauteed in ghee or oil, tossed with vinegar, pastas, pesto; hide in, I mean "add to", smoothies and juices ; seed pods can be used in soups, stew, stir-fries, and sauteed in ghee or oil.

[THE RECIPE: SAUTEED GREENS]

1 - 2 T. ghee, coconut oil or extra virgin olive oil [I highly recommend the ghee]
2 - 4 garlic scapes, chopped
1/2 c. freshly cut plantain leaves, rinsed and torn
1/2 c. freshly cut dandelion leaves, rinsed and torn
4 c. greens [ex. kale, chard, collards, mustard greens, arugula, and / or spinach]
large handful of herbs [ex. oregano, chives, parsley, and / or cilantro]
sea salt and freshly ground pepper, to taste
splash of fresh squeezed lemon juice, apple cider vinegar, or vinegar of choice [optional]

Heat the ghee or oil in a large cast iron skillet over medium heat until melted. Gently add garlic scapes and toss for 1 - 2 minutes. Add dandelion, plantain, and other greens to skillet. Continue to stir until greens have wilted and turned bright green. Turn off heat and season with salt, pepper, and vinegar [if using]. Toss with Tomato-Spiked Millet [recipe follows], quinoa, or Cauliflower "Rice" [I like to cook this in coconut oil].


[THE RECIPE: TOMATO-SPIKED MILLET]

1 1/2 c. millet, rinsed and drained
2 T. extra virgin olive oil
1 small onion, chopped
1 quart size jar of stewed tomatoes with juice [or roughly 3 - 4 cups of tomato puree], blended
large handful of fresh parsley and dill or herbs of choice, minced

Place millet in a fine mesh strainer and rinse until water runs clear. Drain and set aside. Pour oil into medium pot and warm over medium heat. Add onions and saute until translucent but not browned [about 5 - 7 minutes]. Add millet and toss frequently to roast for about 3 - 5 minutes [be careful not to burn the millet]. Gently pour in blended tomatoes, stir, and cover. Watch carefully and when liquid starts to bubble turn heat to low, cover, and let cook until all liquid has evaporated. When the millet is fully cooked, add parsley and stir.

Special Note: Remember, whenever you are introducing your body to something new, educate yourself on what you are eating / using [especially if you have health issues / concerns]. Many of the herbs found here will be safe for most but each of us has a different composition and will respond to foods and herbs in our own unique way.