HOT CHAGA with carob, cinnamon and cayenne

I get the feeling this recipe may need a little introducing.

Here's the deal. I love hot chocolate however on some days it can make me a bit jittery especially when I'm feeling overwhelmed or stressed and is no bueno as an evening drink, which is generally when I get the hankering.

As does happen most of the time, problems offer us a place to be creative and resourceful.

This is my version of evening hot chocolate. Made with carob powder [chaco look-a-like], chaga mushrooms [immune booster!], ashwagandha [relax and rest], triphala [tri-doshic powerhouse] and few other more recognizable ingredients.

What I love about this drink is it's calming quality and sink-into-a-chair-with-a-good-book-and-fire invitation.

If you're curious and want to give it a try, you can find the ingredients [local to me] at Global Infusion, your local health foods store or online through Mountain Rose Herbs.

Cheers!

[THE RECIPE] 

1/4 cup roasted carob powder
1/4 cup coconut sugar
1 tablespoon + 1 teaspoon chaga mushroom powder
1 teaspoon ground cinnamon
1 teaspoon ashwagandha powder
1 teaspoon triphala powder
2 large pinches of smoked [opt.] sea salt
1 pinch cayenne pepper

Place all ingredients in dry blender container, spice or coffee grinder. Blend on high until a fine powder is achieved.

Mix one tablespoon of blend per every eight ounces of boiling water or warmed milk of choice.

Top with additional cinnamon, cardamom and/or homemade marshmallows.

TUMERIC + GINGER LATTE with cardamom, vanilla, and reishi

This is a variation of the cardamom latte I've been really loving these days, this time using fresh ginger and turmeric as the base.

A little time-saving tip: 

Purchase a good amount of ginger and turmeric. If you buy organic you can simply rinse without removing peels. Cut into 1-inch pieces and mince, either by hand or using a food processor or Vitamix, according to manufacturer's instructions. Place a heaping tablespoon of either the minced turmeric and ginger combined or separate, into an ice cube tray or silicone mold and freeze until solid. Remove from mold and store in a glass Ball jar or other storage item of choice. I use these cubes for stir-fry, dahl, soups, tea, etc. It's really convenient to have at the ready!

[THE RECIPE]
Serves 3

1 T. ginger, minced
1 T. turmeric, minced
OR 2 cubes worth of ginger + turmeric combined and prepared as recommened above as "tip"
1 heaping tablespoon whole cardamom pods
1 piece of sliced, dried reishi mushroom
1 whole vanilla bean, cut in half
3 cups milk of choice [I love homemade tigernut milk, scroll down after clicking link for recipe]
1 - 3 T. honey, to taste

Combine ginger, turmeric, cardamom, reishi, and half of a vanilla bean in medium size saucepan. Add 6 cups of water. Bring water to boil. Reduce heat to maintain a simmer.

Simmer for 45 minutes or until liquid is reduced to half of its original quantity leaving approximately three cups.

Strain liquid, reserving pulp for another batch. Pour tea back into pot. Add milk and honey and slowly warm over low heat to just hot but not boiling. Serve immediately.

CHLOROPHYLL: the green giant

Chloro-what??! If you rewind back to the days of desk sitting and page turning, you might be able to dig up this vaguely familiar word in the recess of your mind. Think elementary science class. Maybe something? If you're seeing green, you're on the right track.

Simplified, chlorophyll is the pigment that makes plants green and is vital in said plants ability to absorb energy from light, also know as photosynthesis.

I'll spare you the science lesson and get to why this is important, why you might care.

There has been much hype surrounding green veggies in the recent years. What's not new is why much of the hype is actually legit. Vegetables are nature's gift to us - a tasty package of many of the nutrients we need to survive. In addition, fresh, green veggies and herbs are full of chlorophyll. Chlorophyll is said to aid the body in cleansing and detoxifying its cells [of which our bodies are made up of]. A clean, healthy cell has a better chance of optimally utilizing nutrients.

Of course, the best way to get chlorophyll is through fresh vegetables, but in the winter green is scarce. I've found taking chlorophyll in liquid form to be a nice stand-in rather than paying the high price for fresh greens flown in from various continents. In combination with the frozen veggies tucked in my freezer, chlorophyll helps nourish my body throughout the long winter months.

I want to be very clear that I'm not suggesting chlorophyll as the magic cure to prevent illness and I'm certainly not saying replace fresh green vegetables with chlorophyll. Illness happens even to the healthiest eaters, especially when said eaters have children in school. Green vegetables and herbs contain so many more nutrients in addition to chlorophyll and it would be a foolish substitution for the green stuff direct from the ground. I am suggesting that green, in liquid form, can aid a body in ridding the stuff that needs to go and strengthening the systems that could use it in months that come up empty in green.

As always, please research for yourself before giving chlorophyll a try and if you have specific health concerns or illness, consult a well-trained physician of natural medicine or your doctor prior to use.

POST-TRAVEL VEGETABLE SOUP with ground turkey

After a week of traveling my family's immune systems are a bit exhausted. This recipe comes from that place - a desire for warm, simple nourishment.

[THE RECIPE]

Note: This recipe uses carrot and fennel tops, referring to the green leaves or "tops" of the carrots and fennel. If you don't have access to these [being it's winter], save this sauce recipe and come back to it in the summer when greens are abundant. Often, the tops of carrots and fennel are disposed of but they are usable, delicious, and make an awesome [green!] addition to soups, pasta, and roasted vegetables, especially in the winter months when fresh greens are scarce. 

1 medium - large yellow onion, peeled and chopped into small pieces
2 T. ghee or coconut oil

2 large garlic cloves, minced
1 1/2 T. fresh ginger, minced

1 celeriac or celery root, peeled and cut into small cubes

4 c. carrots, minced using food processor or blender

2 c. celery stalks and leaves, thinly sliced

3 medium size sweet potatoes, peeled and cut into small cubes

4 c. turkey bone broth

2 - 4 c. water

1 lb. ground turkey

2 tsp. sea salt [if using store bought broth, eliminate salt and add only as necessary]
freshly ground pepper 

1 10 - 12 oz. bag of cut frozen green beans

1 10 - 12 oz. bag of chopped frozen kale
4 ounce jar of carrot and fennel top sauce [see recipe below], optional
black sea salt, optional
dulse flakes, optional

For the sauce:

4 c. fennel tops or green leaves
4 c. carrot tops or green leaves
extra virgin olive oil

Place the greens in a blender and add about a half cup of olive oil. Blend on high, scraping sides or using tamper to push the greens into the oil. Add oil as necessary until a sauce or dressing like consistency has been achieved. Pour into 4-ounce ball jars, cover tightly and freeze until needed.

Prepare all vegetables by peeling and chopping as noted. Set aside.

Warm ghee or coconut oil over medium heat. Once melted, add chopped onion and toss to coat. Saute, stirring occasionally, until onions begin to soften and become transparent, 5 - 7 minutes.

Add minced garlic and ginger and saute until aromatic, about 5 minutes. Add celeriac and cook for 3 minutes. Toss in carrots, celery, and sweet potato. Cook for an additional 5 minutes.

Pour in turkey broth and water. Bring to boil over medium-high heat. Reduce heat to simmer, cover, and cook for 20 - 30 minutes or until sweet potato is tender when poked with a fork.

While the soup is cooking, place thawed ground turkey in a large skillet over medium-high heat. Sprinkle with sea salt and pepper and cook until meat is thoroughly done and no pink is visible. Set aside.

Once sweet potatoes are tender, reduce heat to low. Add cooked turkey, green beans, kale, and sauce. Cook until beans are bright green and tender.

Spoon into bowls and garnish with black sea salt and dulse flakes.

COLD/FLU TEA with phlegm reducing herbs

It seems this odd winter season is taking a toll on my family's immune health. This back and forth between temperatures has us in a constant state of viral infection and phlegm. Recently I posted a recipe using astragalus, one of the best immune-boosting herbs available. But astragalus is a long-term solution, a more preventative measure than acute fix. Taken over time it can really improve your body's ability to fight infection.

That being said, we needed something now. Humidifier has been running around the clock and yet the scratch in the back of our throats was signalling us to do something and quick.

So I made this tea.

And drank a lot of it.

By a lot I mean eight cups a day.

Herbs are so useful but are a bit misunderstood. Drinking a small cup with about one teaspoon of tea, equivalent to a standard tea bag, will not stand up to the infection knocking at the door to your body. So many people try herbs and tell me, "it didn't work!" and turn to over-the-counter or prescription drugs for quick fix.

Please understand, herbs take time. Drugs may work on the front-end but eventually your body will pay the price of reduced immunity, depleted healthy gut bacteria, and a longer recovery time. Herbs, although they take a little longer to kick in, will over time aid your body in standing up to the viral or bacterial infection before it enters your body - like a shield.

Back to this tea. This tea is full of herbs that reduce phelgm in the body [which means they are drying, more about this later] and provide your body with the vitamins and minerals it needs to maintain health. Because this herbal mix is drying it's important to drink a lot of water, add a little honey to the tea, lubricate your skin and inner nostrils with pure, unrefined sesame or coconut oil, and keep the humidifier going.

In addition, zinc, vitamin D3, vitamin C, and specific mushrooms; steamed vegetables and broth-based soups; a diet with less phlegm inducing foods like meat, dairy, and sugar; restful sleep and moments of quiet throughout the day; laughter and creativity; and community all help give the body the best chance at standing up to illness. A note about supplements: not all are created equal and there is a lot of snake oil out there. It's best to talk with someone about rigorously tested supplements rather than running to the store and picking up a bottle that seems to look okay.

May a sense of deep health and well-being settle over you this winter season. 

[THE RECIPE]
Adapted from Rosemary Gladstar's Herbal Recipes for Vibrant Health

Note: all the herbs listed here are used in whole, dried form not powder. Please take the time to look into the herbs and make sure they are appropriate for you. Mountain Rose Herbs is a great resource to check specific herbs for any known contraindications. 

1/2 c. fennel seed
1/2 c. rosehips
1/2 c. nettle leaf
1/2 c. peppermint leaf
1/4 c. lemongrass
1/4 c. cut ginger
1/8 c. calendula flower
1/8 c. mullein
1/8 c. red clover flowers

Combine all herbs in a large glass bowl and mix well. Fill large size press n' brew tea bags with about 2 - 3 tablespoons of herb mix. Seal shut with iron. You can also you large mine-mesh tea strainer, reusable cotton tea bag, or cheesecloth to hold herbs.

Place one large tea bag in a quart size mason jar or large teapot. Fill with boiling water and let steep until water is room temperature, still warm but not hot. Drink throughout day. In times of acute infection, drink two quart-size jars [eight cups] a day.

Serve with a couple slices of organic lemon and a teaspoon or two of raw honey.

BOREDOM AND VANILLA CARDAMOM TIGERNUT GUMMIES with astragalus, nettle, maca, and elderflower

As a mom, most days I can handle repeating my day over and over again. Wake to yelling "Mama, I'm hungry!", brush teeth, scramble to get breakfast on the table before the hangry takes over, dishes, laundry, cleaning, picking up, the gamut of menial tasks.

But some days, especially after a series of such days, my valiance wains and I feel the force of undercurrent emotions and questions that travel with me throughout my day. I'm tired of and bored with being a maid, a cook, a personal attendant, a teacher, an officer, public defender and judge. Is this it? Is repeating the day really what I'm made for? Is there holy in this? Refinement in this? Of course the answer is yes. There is immense beauty and challenge in growing and tending a soul, or a few. God can meet us anywhere, especially in the muck and honesty of life. 

However.

Today I listened to a podcast and the speaker asked "is there a more noble task than being a mom and bringing up new life in this world?" I started to cry. Here's the thing - we all need to be reminded that what we do is so much more than what it looks like. There are those days when holy is a sweet memory, faded by spilled water and tears. The days when we're so bored we sit willing the puzzle to show us there is more to this life. Please tell me this isn't it!

Here's what we do when we're bored - we immediately try to escape it. Methods are plenty. We self medicate through distractions and busy and movies and media. We dive into anger and restlessness, depression and bed. And in a last-ditch effort some of us turn to food or drugs or alcohol, adultery or pornography. We all have our something or somethings - many levels to our boredom escape route.

I used to [ummmm...okay still do] escape by quickly moving onto the next thing or busying myself with tasks that make me feel like I've accomplished something, anything. If I'm checking things off the list, I can't be bored right? I can feel important right?

I am a mom, one who stays at home and let me tell you, it can get boring. Parenting is walking in the same direction for a long, long time type of thing. It's full of routine and rhythm and consistency - all things kids need and crave. For my kids it's the safety net that allows them to tiptoe away from the nest and explore one new bug, one skinned knee at a time.

There are days this routine and rhythm that keeps them comforted and confident can send me into mild psychosis. What keeps them grounded triggers me into a spinning mess, ready to jump in the UPS truck and on the road to anywhere.

But here's the thing. Boredom can be a powerful tool. A swift kick to get moving. It can also be a fantastic teacher. A mirror reflecting the deep, untouched area of our beings that need to be brought to the light and examined.

Why does busy make us feel important?

Why is slow so scary?

Why is more, more, more so addictive?

As I've asked myself these questions, I've uncovered old hurts and stories I've been told or have been telling myself. Areas of my being that need freedom and healing.

The more I sink into the stillness and rhythm of a slower pace of life, the more I find contentment and a beauty I never saw before. As if I was invited on stage to actively participate on an intimate level in this thing we call life. As I practice gratitude and compassion I find the one person who needs this most is me.

And the slow isn't so scary any more. The days not so long. The work not so menial.

The warm dish water becomes an opportunity to feel the heat on my hands and say thank you for clean water. It reminds me I care very much that everyone has this opportunity and it moves me to act. I drags me from my world and into connection with the greater world around me.

The smell of clean laundry reminds me how lucky we are to have the choice of wearing more than one outfit and a machine to do much of the heavy lifting. I challenges me to look at my closet, my spending, my wants and prioritize them in a more generous way.

Cooking connects me on the deepest level to the ones I love, to the ones who have gone before me, to the ground beneath my feet, and to the farmers who work tirelessly to put food on my table. It gives me a chance to stir and chop and breathe deeply the essence of life.

Writing and reading and painting and practicing yoga anchor me in the person I am and the things I love - the things I want to share with the world around me.

Walking barefoot in the grass, planting seeds, sledding down the snow covered hill outside our door, breathing in the crisp clean air all remind me that this world is precious and we only have one and it is so, so beautiful. Worth protecting and enjoying and caring for with wisdom and integrity and selflessness.

All of sudden I'm not just a mom. These moments, humble and small, catapult me to move, to care, to create.

They take me from mundane to holy.  

It's not easy and I miss out on it many of days. But I'm practicing and over time I'm noticing changes, subtle and sweet, that are leading me directly into a walk with the divine. I'm learning this can happen even if our responsibilities don't shift. The only thing that needs changing is our awareness. And that lies solely in the palm of our hands. The choice is ours. But it's worth it. Whatever it takes, it's worth it.

May you find a rhythm that allows you to pause and find gratitude in the very simplest of things. May you experience truly living rather than rushing and going and doing and producing. May boredom cause you to pause and examine and move or stand still. May you have eyes to see what already is and the patience to enjoy it. 

[IN CASE YOU'RE INTERESTED]

Astragalus has become a bit of a rock star in recent health circles however it has deep roots in Chinese medicine and has been used for many years medicinally to build immune strength, energizing and nourishing the entire body. It has quite an impressive list of qualities and uses and is worth familiarizing yourself with.

Nettle is also used traditionally in Chinese medicine, noted as a "long life" herb and a terrific whole body tonic. Many consider it a vitamin/mineral factory.

Both the flower and berries of the Elder plant are popular cold remedies and immune boosters in European countries and are gaining traction here in the states.



[THE RECIPE]

9 c. water, divided
1 c. tigernuts
1 handful of dried astragalus slices
2 T. dried nettle root
2 T. whole dried cardamom pods
2 T. dried elderflower
1 vanilla bean, halved and scraped
3 - 4 T. raw honey, local if possible
2 T. maple syrup
1 T. maca powder
1/4 tsp. cardamom powder
1/4 tsp. sea salt
1 c. unflavored, grass-fed gelatin [for extra firm consistency, less if softer consistency is desired]

Prepare a 9 x 13 glass baking pan by greasing bottom and sides with coconut oil. Set aside.

In blender, place 5 cups of water and tigernuts. Blend on high until very smooth. Place cheesecloth or mine mesh nut milk bag over large jar or glass measuring cup. Pour blended milk into the cloth or bag about 3/4 of the way full. Twist top of bag and begin to squeeze milk out. Add the remaining milk and squeeze until all of the milk has been released. Save pulp for crackers, baking or smoothies. Set milk aside.

In a medium size pot place 4 cups of water, astragalus, nettle root, cardamom pods, and a pinch of salt. Bring water to boil, reduce heat to medium, and simmer uncovered until about a cup of liquid remains [approximately 30 minutes]. Turn heat off, add elderflower, cover and let steep for an additional 20 minutes. Pour liquid through fine mesh strainer and discard herbs.

Slice vanilla bean along the edge, going deep enough to cut open but not all the way through.

Return herb tea to pot and add milk, vanilla bean, honey, syrup, cardamom powder, and sea salt. Warm over medium low heat until just hot to touch. Be careful not to boil!

Place warmed liquid in blender, add maca, and blend on high. Reduce speed to low and slowly pour in gelatin. Increase speed as consistency of liquid thickens.

Pour mixture into prepared baking dish and refrigerate until just firm. Cut the gummies into desired size and shape. Return to refrigerator and cool until gummies are very firm.

Store for a week or two in refrigerator and enjoy!