DILL CHICKEN SALAD with celery, apples, and sunflower seeds

Spring is in the air. And the ground. The snow is melting, the sun is shining, and thunderstorms grace the skies. It's a glorious time - my favorite in fact. Lately I've been craving chicken salad. Light yet substantial. Versatile and at the ready for park time, bike rides, and all the outdoor fun that comes with this season. Enjoy!

[THE RECIPE]

1 - 1.25 lbs chicken breast (I love Creswick Farms chicken), cut into large chunks or strips (2 15-oz cans of garbanzo beans to make vegan)
2 tablespoons of ghee or butter (avocado or algae oil for vegan)
sea salt and freshly ground pepper

1 cup celery, chopped into small chunks
2 small or 1 large sweet apple, chopped into small chunks
1/2 heaping cup of raw sunflower seeds
1 tablespoon of dried dill or 1/4 cup fresh dill leaves
1/2 cup vegenaise or mayonaise (I love Soy-Free Vegenaise or Chose Foods Avocado Oil Mayo)
Freshly ground pepper, to taste

In a large cast iron or stainless steel skillet, melt ghee or butter (or oil). Gently spread chicken (or garbanzo beans) out in pan and sprinkle with salt and pepper. Cook over medium heat for about 5 - 7 minutes. If using garbanzo beans in lieu of chicken, shake the pan over the burner from time to time to stir. When the pan side of the chicken begins to brown, flip and cook another 5-7 minutes until browned. Cut into a slice of chicken to make sure it is cooked all the way through. Turn off heat and let cool for 10 minutes.

While chicken cools, combine celery, apples, sunflower seeds, pepper, and dill in a large glass or stainless steel bowl. Mix well.

Chop the chicken into really small pieces (lightly crush garbanzo beans if using). Add the chicken and vegenaise/mayo and stir until all of the mixture is coated evenly. Serve immediately or store in refrigerator for up to a week.

VEGETARIAN BROCCOLI-POTATO SOUP with sauteed garlic, onion, and herbs

I typically like a good snow. I figure, if it's going to be cold why not be sparkling white? And I really love a good winter storm that keeps up nestled close to the fire with hot tea and coloring books. Yesterday was both and I couldn't stop thinking about a warm, creamy soup. In an effort to use some things up, which is generally where most of the recipes found here originate, I followed my taste buds directly to here: creamy potato broccoli soup in vegetarian style. No cheese, no cream, no worries.

A couple of words about the recipe. White beans are an awesome way to add a creamy texture without the cream. The beans, in combination with nutritional yeast, come out in the vicinity of cheesy. I highly recommend using bone broth here as it provides a deeper, richer flavor but vegetable broth will work just fine. If you're using store-bought broth, reduce the salt listed in the recipe to at least half and taste as you go. And please oh please don't skip on the roasted broccoli and seeds or sauteed garlic and onion. Whole new level of awesome.

If you're a winter hater I hope you find ways to enjoy it in the simplest of forms. If you're a cold weather lover, may this add to your glee. And either way, may you find the loviness in today.

[THE RECIPE]

7 T. ghee, divided
1 medium onion, thinly sliced

4 large cloves of garlic, peeled and minced

4 - 4 1/2 c. red potatoes, scrubbed and cut into small cubes
2 tsp. nutritional yeast [optional]
1 1/2 tsp. rosemary powder
2 tsp. sea salt or to taste
1/2 tsp. thyme
1/4 tsp. smoked paprika
1/4 tsp. turmeric
1/4 tsp. celery seed
freshly ground black pepper, to taste
1 c. white beans [great northern, butter beans, etc.], cooked and rinsed

4 c. turkey broth or broth of choice

4 c. water

1 head of broccoli, chopped into small pieces
1/2 c. pumpkin seeds
1 - 2 T. pure maple syrup

In a medium skillet, melt three tablespoons of the ghee over medium heat. Add onion and cook until onion is soft and translucent. Lower heat to medium-low and saute until onion is just beginning to brown. Remove from heat and pour cooked onion into a medium size pot. Set aside.

In the same skillet that onion was cooked in, add three tablespoons of ghee and minced garlic. Cook over medium-low heat until garlic is just beginning to brown. Remove from heat and add to the pot with the onion.

Place all remaining ingredients, except broccoli, in the pot with the onions and garlic. Cover and bring to boil over high heat. Once the boiling, reduce heat to medium-low and cook until potatoes are tender when poke with fork. Add broccoli and cook for an additional 7 - 10 minutes or until broccoli is soft and bright green. Remove from heat and let cook for 10 minutes or so.

While soup is cooking preheat oven to 425 degrees. Place half of the broccoli and pumpkin seeds on a parchment-lined baking sheet. Toss with about one tablespoon of ghee, syrup, and sprinkle with salt. Rub with your hands so that it is well combined. Bake until broccoli is bright green and just starting to brown on edges and pumpkin seeds are just becoming light brown, about 15 minutes. Remove from oven and set aside.

Once the potatoes and broccoli are tender, place half of the soup in a blender and blend until smooth. Add blended soup back to pot, stir to combine, and serve. You can also use an immersion blender and blend soup to a creamy chunky consistency.

Top with roasted broccoli-pumpkin seed mixture.

PEACE-KEEPING AND PAN-FRIED PAPRIKA SALMON with quinoa and herbs

Beirut. Burundi. Paris. And untold, unacknowledged places across the globe.

Recent events have reminded me we live in a world full of humans and we humans have a powerful opportunity with every breath we take to poke holes in our world. These pinpricks can either offer us a glance into a parallel universe filled with beauty and hope and love and compassion and eternal grace or a devastating view into death and destruction and pain and heartache and loneliness and loss.

It's crushing when the latter is chosen.

I'm convinced the only way to respond to violence is to grieve deeply and then do the work of cultivating peace in our own souls. To find beauty and worth and truth in whatever takes our days from normal to holy. To invest ourselves in that which leads us to encounter the divine. To find whatever allows us to smile more honestly, to look deeply into the eyes of a stranger and find our own stories there, to pause within the course of a day and say "thank you" - to tap into whatever this is daily and give ourselves fully to this work of peace-making.

I paint for peace.

I practice yoga for peace.

I giggle and laugh and walk in the grass and breathe with intention for peace.

These are my tangible, flesh and earth and life prayers for peace.

These are the things that allow me to look into the eyes of the person behind the counter and smile with authenticity. These are the things that give me the grace to wave at daily unkindness and see a lonely, exhausted, and hurt person instead of cruelty. To acknowledge that I've been there too, I've felt that way too, I've acted out of those places too.

I don't know how I would handle what has happened across the ocean. I hope I never have to find out. My heart breaks for those who have lost so much. Here's what I do know: I can't solve all things, especially these big, global things. But I can do the work within that brings freedom and forgiveness and peace. And maybe, just maybe, that's enough.

May you find whatever fills you with joy and creativity and life, and with each moment know that when you take the time to entertain this thing you do, you are cultivating peace in this world. 







This dish is a mainstay in our house. Full of healthy fats, protein, vitamins, minerals, and beneficial bacteria, my kids and I try to get this in at least once a week. We mix up the grain and flavors, Indian-spiced rice [in lieu of quinoa], Chinese 5-spice [instead of paprika], and parsley or cilantro [rather than dill] being another favorite.  

[THE RECIPE]

Serves 2

2 wild caught Alaskan salmon fillets
1 - 2 T. ghee or pure, extra-virgin coconut oil
sea salt
sweet paprika
smoked paprika
1 c. uncooked quinoa, rinsed
2 c. water
1 c. fresh herbs like dill, parsley, cilantro
1/4 c. raw sauerkraut
1 avocado

Place uncooked quinoa in a fine mesh strainer and rinse under cold water until water runs clear. Put rinsed quinoa into a medium size sauce pan and add water and a pinch of sea salt. Cover and bring to boil over high heat. As soon as the water boils, reduce heat to low and cook covered until all of the water has been absorbed [approximately 7 - 10 minutes]. Once the water has been absorbed, remove from heat and let sit for 5 minutes.

While quinoa is cooking, drain salmon fillets and pat dry. Sprinkle each filet with a generous amount of sea salt, sweet paprika, and smoked paprika. Set aside.

Heat ghee or coconut oil in a small cast iron skillet or stainless steel pan that has a cover. Once melted, the ghee or oil should thoroughly cover the bottom of the pan. Once the ghee or oil is just beginning to sizzle, carefully place fillets skin side up in the pan. Cover immediately and let cook on medium-high heat for 3 - 5 minutes. Remove from heat and let sit, covered, for an additional minute or so. Gently remove skin if desired and discard [great for compost!].

Arrange cubed avocado, fresh herbs, sauerkraut and cooked quinoa on a plate. Place salmon on quinoa, drizzle with a little olive oil if desired, and sprinkle with sea salt.

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.

MASOOR DAL with onions and garlic

Today I found myself thinking, “If only we didn’t have to eat. I could get so much more done.”

Uh oh.

We were just back from a 10-day trip and woke up late [vacation-lag], finding ourselves rushing somewhat frantically throughout the morning, just trying to make it out the door with hair combed and shoes on. Food was the last thing I needed to be bothered with.

I've learned, with a lot of practice, to watch these kind of thoughts with curiosity. It came from somewhere within me and is probably less about what I actually think and more of a red flag gently warning me something is off. 

I watched and waited.

Pretty quickly I stumbled upon this: I was feeling rushed and out of control, unprepared and unsettled. My body and soul were at work, signalling my mind for a time of slow. Interestingly body/soul chose food as the medium, something I deeply care about. The point was so blatant, so obvious I had to listen. Give up food? Yeah. Right.

I wonder if the act of eating – the process of growing, storing, and preparing food is actually meant to slow us down. The act of creating anything really - food, music, tangible art, literature, children - all of it begs us to slow our steps. It tries to connect us to a more sustainable, livable pace. 

In the same way the seasons can act as a guide if we allow them. Right now the high summer energy is transitioning to the more hibernation-like energy of winter, a time to re-coup from summer. I think our daily meals can show us a similar pattern. Chew or gulp anything really quickly, especially while traveling in a moving vehicle or in a state of anxiety, and you’ll soon find yourself suffering bloat, heart burn, indigestion, constipation, and abdominal pain. Chew slowly and intentionally a meal prepared with care and you’ll find yourself nourished and connected in a deep way. Not a new theory, however I need to be reminded of most things 70 times 7 to finally grasp the importance. 

Hmmmm. 

After a school pick-up, I settled my youngest in for a nap and took my oldest upstairs. We turned on music, shared kombucha, and painted together. We left everything urgent and delved into the truly important - finding meaning, purpose, beauty, and excitement in the now. We slowed down and created something. I listened to the soul within me and entered into an extremely holy moment. My world slowed down to one breath at a time, one brush stroke at at time, the sweet smiles and sacred glances from my child. 

My shoes were off. I was on holy ground.

The more I listen to the whisper within me, the more I find power and transcendence within the slow, the quiet, the creativity in the daily. 

After four hours had flown by and we set our paintbrushes down, I headed to the kitchen to cook dal. Simple ingredients, slowly cooked. Nourishing, warm, holy. 

May you begin to be curious about the thoughts that pop up throughout the day. May you enter into conversation with them as if old friends are stopping by, ones who know you quite well. May you create time to create simply for the sake of creating and, in the process, may you happen upon holy. 

[THE RECIPE]
Serves 6 - 8
Adapted from Rodale's Organic Gardening Masoor Dal

4-5 T. extra virgin, unprocessed coconut oil
1 large onion, finely chopped
4 - 5 garlic cloves, minced
1 1/2 T. whole cumin seeds, dried
2 tsp. ground turmeric or 2 T. fresh turmeric, minced

2 - 3 tsp. sea salt

2 tsp. ground coriander

1 tsp. sweet paprika [and/or 1/4 - 1/2 tsp. cayenne for spice]

2 c. split red lentils [or masoor dal]

6-7 c. water
1 can regular, full-fat coconut milk [optional]
fresh cilantro, minced
cooked basmati rice

Begin by placing the lentils in a mine mesh strainer. Place under running water. Rinse the lentils until the water coming from the strainer runs clear [or really close to clear]. Set aside.

In a large stainless steel pot, melt coconut oil over medium-low heat. Add minced onions to the oil and stir to coat the onions with the oil. Cook until onions are translucent and beginning to soften [adjust heat as necessary to prevent browning]. Add cumin seeds and garlic. Saute 1 - 3 minutes or until cumin is slightly toasted and fragrant. Add turmeric, salt, coriander, and paprika. Stir to thoroughly combine. Stir in lentils and water.

Increase heat to medium-high and bring to a simmer. Reduce heat as necessary to retain small simmer. Cook uncovered until the lentils are very soft and consistency is a little thicker than a creamy soup, stirring occasionally [approximately 30 - 45 minutes]. If it becomes to thick, add water in 1/2 cup increments. Once the lentils are fully cooked, add coconut milk if you are using [milk is completely option - with or without is delicious].

Serve over a bed of basmati rice and garnish with fresh cilantro.

TURKEY SALAD [EGG, NUT, GLUTEN, AND DAIRY FREE]

One of my favorite restaurants has an amazing chicken salad I crave from time to time. This is my
homemade dairy, soy, and egg-free attempt to satisfy a craving and use up a turkey I had tucked away in the freezer around Thanksgiving.

[THE RECIPE]

1 c. water
1/2 c. hemp seeds
1/4 c. olive or caper juice [optional]
3 T. dijon mustard
2 T. raw honey
1 lemon, juiced [about 2 T. lemon juice]
1 - 2 garlic cloves, peeled

1 tsp. sea salt
1 tsp. sweet paprika

1/2 tsp. onion powder
1/4 tsp. turmeric powder
1/4 tsp. smoked paprika
freshly ground pepper, to taste
2 c. extra virgin olive oil
1/2 - 1 c. loosely packed fresh dill leaves, stems removed, to taste
1/4 c. loosely packed fresh chives, finely chopped
breasts of one turkey or two chickens [organic, pasture raised, local if possible], roasted* or cooked and shredded

In a high-speed blender, combine water, hemp seeds, olive or caper juice, dijon mustard, honey, lemon, garlic, salt, paprika, onion powder, turmeric powder, smoked paprika, pepper, and oil. Blend on high until very smooth and creamy. Taste and add salt or pepper as needed. Set aside.

1/2 - 1 c. thinly sliced radishes
1/2 - 1 c. thinly sliced celery

Fill a medium bowl 3/4 of the way full with water and ice. Set aside. Bring water to boil in a medium stainless steel pot. Add radishes and celery and blanch for 1 minute in boiling water. Remove vegetables and place in ice water. Let cool for a couple minutes and then strain.

In a large glass bowl, combine cooked and shredded turkey or chicken and blanched vegetables. Slowly add prepared dressing a 1/2 cup or so at a time until the meat and vegetables are thoroughly covered. Serve warm as sandwich, on a bed of greens, or on a bed of kale rubbed with a little olive oil to soften or refrigerate until ready to serve. Garnish with raw sauerkraut, olives or capers, toasted nuts or seeds, avocado, pickles, etc.

*[ROASTED TURKEY]

1 lemon, washed and cut into wedges
1 large handful each of fresh dill and chives
1 - 2 T. extra virgin olive oil
2 tsp. sweet paprika
1 tsp. smoked paprika
1 - 2 tsp. sea salt
1/2 - 1 tsp. freshly ground peppercorns

Thaw turkey in refrigerator. This may take a few days so plan ahead. Prior to baking, remove bag of giblets from inside of turkey. Place the bird in a large glass baking dish and rub whole turkey with a little olive oil, paprika [sweet and smoked], sea salt, and freshly ground pepper. Stuff inside cavity of the bird with the lemon wedges and fresh herbs

Fill baking dish with 2 - 4 cups of water or enough to have about 1/2 inch of water in the bottom of the dish..

Cover entire dish with tinfoil and roast at 325 degrees F for 2 - 3 hours or until the inner temperature [thermometer in thigh] reaches 165 - 170 degrees. Uncover for last 15 minutes.

Remove from oven and let stand at room temperature for 20 minutes to cool enough to slice.

CROCK POT APPLE CRISP: GOOD ENOUGH FOR BREAKFAST OR DESSERT!

Today I spent the larger portion of my day under a big blue sky and ended lunch with this crisp - warm and fresh, just like the sun. There is nothing like meditating on a paddleboard, walking in freshly greened grass, digging in dark, rich dirt, or swinging as high as you can for no other reason than the simple joy it brings. Throw these ingredients in the Crockpot [prep takes all of 10 minutes] and get yourself outdoors!


[THE RECIPE]

Fruit Filling

6 c. blueberries [frozen or fresh] or fruit of choice
1 tsp. ground Ceylon cinnamon
1 T. arrowroot or tapioca starch
1 T. freshly squeezed lemon juice
3 T. coconut sugar

Crisp Topping

2 1/2 c. old fashion rolled gluten free oats
1 1/2 c. oat flour
1/2 tsp. ground cardamom
1 tsp. ground ginger
1 tsp. sea salt
1 c. coconut oil
1 c. maple syrup or raw honey
optional additions: chopped nuts, dried fruit, ground ginger, ground nutmeg, ground cardamom

Mix fruit filling ingredients together in 6 quart or larger Crock Pot.

In a large glass or stainless steel bowl, combine oats, oat flour, cardamom, ginger, and any optional additions you choose. In a small saucepan melt coconut oil, sea salt and sweetener of choice over low heat. Once the oil is completely melted, pour into oat mixture and stir until all the ingredients are well incorporated. Spread this crisp topping over the blueberry mixture in the Crock Pot.

Cover and cook on high for two hours or low for 4 hours or until blueberries are very tender and bubbling. Turn off the heat and remove the cover. Let the crisp cool in the Crock Pot for 30 minutes or until the topping has hardened just a touch.

Serve alone or with whipped topping / ice cream of choice and enjoy!

PF CHANG'S STYLE TURKEY LETTUCE WRAPS WITH MARINATED CUCUMBERS

So a little disclaimer. This is absolutely the opposite of a local winter meal. Fresh lettuce in winter? No. Cucumbers in the snow? No. Water chestnuts in the mitten state? Not that I can find.

And so it is what it is and the beauty of discipline in any area of life is that there is room for exceptions and straying from the rules actually keep us balanced and in a healthier place than stubbornness and rigidity.

I love this recipe because it reminds me of PF Chang's Chicken Lettuce Wraps and beyond that it reminds me of being in Chicago with my husband, newly married and newly gluten-free. Many people have memories surrounding food and this particular dish is one of the first I ate out after learning I had an allergy to gluten. 

If you've had such a staple food like gluten removed from your diet you know the helpless feeling of looking into a menu and realizing a salad, hold pretty much everything, is the only answer. But then. Then you enter a restaurant that takes gluten free seriously and everything about the meal is suddenly transformed from desperate to beautiful and permanently impressed on your being. 

Now I don't know how the higher ups at PF Chang's feel about GMO's or organic food or supporting local farms or animal confinement. 

I hope they care. 

What I do know is that in this one particular area they made a difference for me in a very hopeless situation and for that I am grateful. 

This recipe was an absolute hit in our family. Most nights I come to the table with food prepared having no idea what the response will be. Translation, I have no idea how hard I'm going to have to fight to have said food consumed by a particular two and four year old. And by fight, I mean how creative I'll need to get. Obviously.

Coming into this meal was no different and truth be told, I expected the worst. Instead, both kids ate the equivalent of four wraps each [albeit running to and from the table]. Either way, a clear and delicious success!

[THE RECIPE]

Serves 4

Adapted from this recipe

1 lb organic, pasture raised ground turkey or chicken

1 - 2 T. extra virgin coconut or olive oil

1 medium onion, minced

2 medium garlic cloves, minced

1 heaping tablespoon of peeled and minced ginger

1 8-ounce can of water chestnuts, finely chopped

1 tsp. garlic powder

5 T. coconut aminos or gluten-free tamari sauce

2 T. raw honey

1 T. brown rice vinegar

1 cucumber very thinly sliced [using knife or mandolin]

raw apple cider vinegar

sea salt

1 large head of bib or butter lettuce, rinsed and laid on towel to dry

cooked [and sprouted if possible] quinoa or rice, optional

green onions / scallions, chopped, optional

Warm oil in a large skillet over medium-high heat. Add ground turkey and cook until well done, breaking into very small pieces while cooking. Once the turkey is thoroughly cooked, add onion, garlic, and ginger. Saute over medium heat until onion is soft and transparent [5 - 10 minutes]. Stir in the garlic powder, tamari sauce or coconut aminos, honey, and brown rice vinegar. Let mixture cook for about 10 minutes or until the liquid is reduced to one third of the original. Add water chestnuts at the end and cook for 3 - 4 minutes. While the turkey filling is cooking, slice cucumbers and place in a glass bowl. Toss with enough cider vinegar to coat and sprinkle with a few pinches of salt. Mix well and place in refrigerator until food is prepared. 

Once the meat is ready, either place meat, lettuce cups, marinated cucumbers, and quinoa or rice on the table or scoop filling into lettuce cups and top with cucumbers, quinoa or rice [if desired], and serve immediately. 

PUMPKIN PUDDING

Today I'm simply going to connect you to one of our favorite treats these days. I have a pile of stored winter squashes to work through and it's hard to think of a better way to use them up [well besides hash browns, chili, and soup of course]!

[THE RECIPE]

Against All Grain Pumpkin Pudding [Dairy-Free, Egg-Free]

Note: The recipe calls for pumpkin puree however I've had great success with a variety of winter squash so simply use what you have on hand or can find at your local [winter] market. I also up the quantity of squash / pumpkin puree to 2 - 3 cups, adding an additional 1 - 2 teaspoons of gelatin to compensate. You can opt to sweeten with applesauce in lieu of maple syrup for a sweetener-free option. Make it as the recipe dictates once and then adjust as you wish!

WHITE CHILI WITH...[YOU'LL NEVER GUESS WHAT'S IN IT] + CHILI-SPICED ROASTED CAULIFLOWER

Disclaimer: If you're my wonderful husband who thought, "Maybe I'll give this post a read", please stop and do us both a favor by exiting out of this blog immediately. I'd rather not spoil this soup you love with a list of ingredients. Thanks and love you!  

Phew! That was close.

I shamelessly try to trick my husband in a number of meals. Okay, most of them. If you've been a guest around our table, chances are I've whispered to you the ingredients and begged you not to say a word. My husband has so many amazing qualities and one major Achilles heal - he has this thing about squash. Essentially he hates them. All of them. Which of course simultaneously breaks my heart and encourages me to see how often I can get him to eat them without his knowing.

Recently I've been working on how to do chili without tomatoes and beef and including [a lot of] winter squash. I've been mulling over different combinations and finally landed on the one you'll find here. The true test for any recipe I post is: will the man of the house eat it?

Guess what?

He emptied his bowl.

AND said the soup was amazing - maybe his favorite.

AND I remain at large, squash secret safely withheld.

So, if you're looking to change up your chili give this recipe a try! Below I provide a variety of add-in options and note the version I use at home.

May you survive these short, cold, snowy days with a bowl of warm goodness in hand and a mischievous twinkle in your eye.

And please, please! don't tell my husband.

[WHITE CHILI WITH WINTER SQUASH BASE RECIPE]
Serves 6

1 large onion, finely chopped
1 T. extra virigin, unrefined coconut oil
3 large garlic cloves [or 5 smaller ones], minced
1 lb. ground turkey [or omit for vegan/vegetarian and add more beans further in recipe]
3- 4 c. chopped vegetables of choice [peppers, carrots, daikon radish, sweet potato, corn, greens. I typically use carrots and daikon radish]

1 T. cumin-coriander blend*

1 T. dried cilantro
1 T. chili powder

1 tsp. oregano

2 - 3 tsp. sea salt, to taste
few grinds of black pepper
1 quart bone or vegetable broth of choice [homemade lamb bone broth is my favorite]
2 - 3 c. water or vegetable broth [start with 2 cups and add more if needed]
4 c. butternut [or other winter squash] puree
4 c. cooked Northern white beans [or 2, 15-ounce cans. I like Eden brand as they are one of the few who soak their beans overnight prior to cooking and canning]

Garnish options: fresh cilantro, cheese of choice, Greek yogurt, corn chips.

Saute onion in coconut oil over medium-low heat until onion is soft and translucent. Add garlic and saute an additional minute or two. Add ground turkey and cook until meat is not longer raw. Stir in cumin + coriander blend, cilantro, chili powder, oregano, sea salt, and pepper. Saute for a minute, stirring frequently. Pour in broth, water, chopped vegetables, and squash puree. Bring to boil and then reduce to a gentle simmer for 20 minutes or until vegetables are tender. Add white beans and cook for an additional 5 minutes. Allow to cool slightly [5 minutes] and serve.

*In a dry blender, food processor, or spice grinder blend into a fine powder 1 part whole coriander seed to 2 parts whole cumin seed.

This may be my two-year old's favorite veggie these days. A good friend of mine has us hooked on her Tahini Roasted Cauliflower. This got me thinking about other flavors that might be nice. Turns out chili spice is fantastic. This is a real no-fuss, "anyone can do it" recipe. Enjoy!

[CHILI-SPICED ROASTED CAULIFLOWER RECIPE]

1 large head [or 2 small heads] cauliflower
2 T. coconut oil, melted
appx. 1 tsp. chili powder
appx. 2 tsp cumin-coriander blend*
1/2 tsp. garlic powder
1/2 tsp. onion powder
1- 1 1/2 tsp. sea salt
freshly ground pepper

Preheat oven to 425 degrees. Cut cauliflower into medium-size chunks. Rinse and pat dry. Place cauliflower chunks on stoneware baking sheet or parchment-lined cookie pan. Toss with spices, salt, and pepper. Bake for 30 minutes. If cauliflower is beginning to brown and becoming crispy along the edges and bottom, remove from oven and serve. Otherwise continue to bake for up to 15 more minutes [in 5 minute increments] or until browned and beginning to get crispy.

FLAXSEED + HONEY + SEED BUTTER SNACK BALLS

As my girls get older it seems they are starting to question everything I prefer they eat - mainly vegetables and vitamins. Vegetables aren't so easy to hide in the quantities they need but vitamins are a different story. Recently, I've been sneaking their vitamins and other superfood boosts into these simple snack balls. I pack them when we're out and about, pop one for dessert, or whenever I need a quick jolt of energy. They're so versatile you can adapt them as you please and add just about anything: dried fruit, nut or seed pieces, coconut flakes, spirulina / chlorella, carob or raw cacao powder, veggie powders, [you can fill in the blank].


[THE RECIPE]

1/2 c. freshly ground flaxseeds [or any other ground nut or seed of choice]
1/4 c. pumpkin + sunflower seed butter [or any other nut or seed butter of choice]
1/8 c. raw, unfiltered honey*

Place, in a small glass bowl, all ingredients along with any add-ins you choose and mix really well. Roll small chunks of the dough between your [clean!] hands to make bite-size balls. Place in a glass container, cover, and refrigerate. Keep refrigerated and cool when traveling.

Note: Drink plenty of water when you consume flax, psyllium, or chia seeds to help them move through your system. Honey in any form is not suitable for children younger than one year old.

*Raw, unfiltered honey is typically more firm in consistency and lighter in color. True raw honey retains all of its natural vitamins, living enzymes, and other nutritional elements. I love Sleeping Bear Farms Raw Honey as a local option as well as YS Organic Bee Farms Raw Honey. A quick search on localharvest.org can easily connect you to local honey in your area.

SIMPLE PIZZA CRUST

My girls, like their father, love pizza. When I say love I mean LOVE. I've tried a host of pizza crust recipes ranging from a cauliflower to bean base. From gluten-free flour blends and yeast to straight from a box. Each time they came out okay. You know, edible. An occasional visitor but not necessarily a mainstay at our table.

Then I came across a recipe from Julie Morris in her book Superfood Kitchen and wondered if maybe she had hit on something grand. It's really simple with a minimal ingredients list, something lacking in many of the other recipes. Of course I needed to adjust some ingredients based on our family's specific dietary needs. I subbed different grains for rice flour and sneaked in a bit of squash for the beans.

And then, I held my breath and gave it to my two little [tough!] judges. They plowed through five pieces each. I'd call that success.

[THE RECIPE]
Adapted from Superfood Kitchen by Julie Morris
Makes One Pizza Crust

1/2 c. sorghum, quinoa, or buckwheat flour
1/4 c. flaxseed powder
3/4 tsp. sea salt
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1 T. chia seeds

1 1/2 c. buttercup squash puree*

3 T. water

Mix all of the dry ingredients in a medium-size bowl. Add the squash puree and water and mix well using hands, a spoon, or a mixer [I find a mixer works best here but use whatever you have]. Let sit for 15 - 20 minutes.

Preheat oven to 375 degrees.

Gently spread dough out on a parchment-lined baking pan or pizza stone. Smooth to a 1/4-inch thick. If the dough gets sticky you can sprinkle extra flour or wet/oil spoon or hands.

Bake for 20 minutes.

Remove from oven and add toppings of choice [I show pesto with shredded goat cheese here]. Bake for an additional 5 - 10 minutes or until everything is cooked to your preference.

Cut into squares and serve immediately.

TWO TRUFFLES: PEPPERMINT & PUMPKIN

When I was a kid living at home not needing to worry myself with cooking, I baked. I loved making an assortment of desserts, cookies, muffins, you name it. Eventually I moved away, got a job, a ring, a couple babies, and picked up a few food allergies. My bet is you know where this is going. I hardly bake anymore and definitely not many desserts or cookies. I focus most of my energies on cooking decent meals and wholesome snacks for my family, picking up [and re-picking up] toys, keeping the house in at least less than disastrous condition, enjoying a few hobbies, and helping others find ways to embrace a healthy lifestyle. This leaves little time for much else.

And yet, here we are, the season of parties and celebration and an endless amount of treats. I'm not complaining, it just presents a bit of a pickle for a girl who doesn't do much in the "dessert" area.

Enter these truffles. Easy. Quick. Minimal effort. Allergy-free. Super delicious. And a bit more virtuous.

These truffles have become my go-to dessert whenever the occasion presents itself and just never get old. The original recipe for Pumpkin Truffles comes from Daily Bites and I've adapted that recipe for the peppermint truffles listed below.

Enjoy friends and may you be so blessed this holiday season.

[RECIPE]
Makes about 10 medium or 15 small truffles

3/4 c. coconut butter
3 - 4 T. pure maple syrup [+ 1/4 c. pure maple syrup is making coating rather than using sweetened chocolate chips]
1 vanilla bean, scraped*
2 tsp. peppermint oil, divided
pinch sea salt
4 ounces of either allergen-free chocolate or unsweetened chocolate or carob, chopped
2 T. coconut oil
if using unsweetened chocolate or carob, you will need:
1/4 c. pure maple syrup

Combine coconut butter and 3 - 4 T. maple syrup in a small pot over very low heat. Stir until melted [the mixture will start out creamy and a bit liquid looking and as it melts get more pasty]. Remove from heat, pour mixture into a small glass mixing bowl, and stir in scraped vanilla bean [the pod contents not the pod*] and 1 teaspoon of the peppermint oil.

Place bowl with truffle "dough" into the freezer and let set for 10 - 20 minutes or until the mixture is a bit firmer and can be easily rolled into balls.

Form the cold mixture into small balls [should make 10 medium or 15 small balls] and place on a wax paper lined plate or baking pan. Return to freezer for an additional 10 minutes.

While the nugget part of the truffles is freezing, make the chocolate or carob coating. Over very low heat, heat chocolate or carob chips or pieces, coconut oil, and maple syrup [if using unsweetened chocolate or carob] in a small pot. Whisk constantly until just melted and remove from heat. Add 1 teaspoon of peppermint oil, stirring to combine.

Take truffle "nugget" out of the freezer and dip each ball into the chocolate to coat completely. Place them back onto the baking sheet and, once all the the truffle balls are covered in chocolate or carob, return to the freezer to solidify coating. Once firm, remove truffles from freezer and, using a spoon, carefully drizzle additional coating over the truffles. Return to freezer. You can freeze any leftover coating for the next batch or toss with a large handful of almonds to make peppermint chocolate-covered almonds or you can use almond pieces to make peppermint almond bark.

Once the coating has solidified, place truffles in an airtight container and store in the refrigerator or freezer until you are ready to serve.

You can also make coconut truffles by adding shredded coconut [enough to make a firm dough] and using coconut extract in place of peppermint.

*If you're wondering what to do with the pods [because, well vanilla beans are expensive so who wants to waste!], place scraped beans in a small airtight jar and cover with rum. Place in a dark cupboard and let stand a few weeks. Voila! Pure vanilla extract!

THREE WINTER SALADS + ONE DRESSING

Okay, salads are easy. I mean really easy. This makes salads perfect for the 5 o'clock "what's for dinner?!" panic and something I rely on for many of our summertime meals.

However, winter makes finding fresh local greens and the standard cucumber + tomato combination next to impossible or really, really expensive [both in transport and in purchase].

Yet I love and crave salads and have come to anticipate each season's special twist. So here are three of my favorite winter-friendly salads I make more than I care to admit.

I encourage you to drop into a winter Farmer's Market or find a local farm with a winter CSA option available, stock up on these veggies, and enjoy warm salads all winter long. I like to make these in the full batches and save for easy lunch options. All three also make fantastic sides for holiday celebrations.

[DRESSING]
This is the dressing you will use on all of the salads below.

1 part of equal parts raw cider vinegar + lemon juice [1/2 cup is a good place to start]
1 part extra virgin olive oil [1/2 cup is a good place to start]
1 - 2 T. raw local honey or maple syrup [adjust to taste]
2 - 3 tsp. gluten-free Dijon mustard [adjust to taste]
large pinch or two of sea salt

Place all ingredients in a glass jar and seal with tight fitting lid. Shake vigorously for a minute or so until all of the ingredients have been incorporated.


[WARM BEET SALAD]
Serves 2

1 large beet - washed, peeled [optional if using organic beets], cubed
1 large carrot - washed, peeled [optional if using organic beets], sliced
1 - 2 T. extra virgin olive oil
small handful [about 2 T.] cashews - slightly crushed and toasted*
2 - 3 T. dressing [recipe shown above], adjust to taste

Preheat oven to 425 degrees. Place the chopped beets and sliced carrots on a stone or parchment lined baking sheet. Drizzle with olive oil and toss until all pieces are covered in oil. Place in preheated oven and roast for 10 - 15 minutes or until vegetables are just soft.

Remove from oven, spread onto plate or bowl and toss with a couple tablespoons of dressing. Sprinkle with toasted cashews and serve warm.


[WARM BROCCOLI + KALE + WHITE BEAN SALAD]
Adapted from Whole Living Magazine: Issue No. 73 / January-February 2013, p. 51
Serves 4 - 6 

3 c. broccoli, stalk + leaves + florets, rinsed and cut into chunks
1 large bunch of Lacinato or favorite kale variety, washed and chopped
3 c. white beans, soaked and cooked
1/2 c. chopped parsley [if available]
1/3 c. toasted sunflower seeds*
2 T. extra virgin olive oil, divided
1/4 - 1/3 c. dressing [recipe shown above], adjust to taste

Steam cut broccoli stalk[s], leaves, and florets until bright green and just soft but still a bit crunchy [about 3 - 5 minutes]. In a large cast iron skillet, saute kale in 1 T. of the olive oil over medium-high heat until the kale is bright green and just soft. Place broccoli in a large food processor and pulse to chop into small pieces. Place into a large glass bowl and repeat with the kale and parsley. Place with chopped broccoli, cover, and set aside. In same large cast iron skillet pour in remaining 1 T. olive oil and bring to just hot. Carefully add beans, toss and let sit a minute or so. Stir and repeat. Beans should begin to brown on edges. Remove from heat and add to bowl with broccoli, kale, and parsley. Add toasted sunflower seeds and dressing and gently toss it all together adding more dressing if necessary. Serve warm.



[WARM KASHA SALAD]
Adapted from Delicious Living Magazine: November 2013 Issue, p. 34
Serves 4 - 6

6 cups of loosely packed arugula, rinsed and spun or patted dry
1 medium to large onion, chopped
1 1/2 c. sliced celery [may be available at Farmer's Market into November] - rinsed and sliced
1 large or 2 small kohlrabi - rinsed, peeled, and chopped
2 large radishes - rinsed and chopped
1 - 2 medium-large carrots - rinsed, quartered, and sliced
1 - 2 T. extra virgin olive oil
1 c. hulled, gluten-free buckwheat groats or kasha [soaked for 4 - 6 hours, drained, and rinsed]
4 c. pure water
1 tsp. sea salt
1/2 c. pumpkin seeds, toasted*
1/2 - 3/4 c. dressing [recipe shown above], adjust to taste
Roasted white or garbanzo beans ["Mildly Spicy" recipe], optional

In a medium sized stainless steel saucepan bring 4 c. water to boil. Add salt and soaked buckwheat groats. Cook for 7 - 10 minutes or until just soft. Drain in a fine mesh strainer, rinse briefly with cold water, place in glass serving bowl, cover and set aside. In a large cast iron skillet place oil and onion. Bring to sizzle and then reduce heat to medium low, stirring occasionally, until the onion is soft and just transparent. Add celery and carrots and cook for a few more minutes. Add kohlrabi and radishes and cook another few minutes or until vegetables are just soft and warm but remain crunchy. Remove from heat and add to cooked buckwheat. Sprinkle in toasted pumpkin seeds, dressing, and stir until well mixed. Place about 1 cup of arugula on 6 plates [or simply in a large serving bowl] and top with a large scoop of the warm kasha salad. Garnish with roasted white or garbanzo beans [optional] and serve warm.


*To toast nuts or seeds: If you have a toaster oven, spread nuts or seeds out on a baking sheet. Using the "Toast: 1" or lowest setting, cook until beeper goes off. If you are using a skillet: place nuts or seeds in skillet and bring heat to high. Toss continuously until nuts / seeds become slightly browned, adjusting heat as necessary. If you are using an oven: place nuts / seeds on baking sheet and place in 300 degree preheated oven. Watch carefully and remove when they are slightly browned or smell really nutty.

"SNEAKY CAKES" [AKA ALLERGEN-FREE, VEGAN PANCAKES]

I hesitate to publish this recipe for one simple reason - my husband loves it. I consider it a big win when the hubs actually prefers my homemade to the box and I just hate to reveal to him my secrets. You know, the whole mind over matter thing.

So, dear spouse of mine, if you are reading this I respectfully ask that you close out of this window and walk away. It's better for us both if you just don't know.

As for the rest of you, my hope is that this recipe changes your life in the best possible way. It is about as "whatever is in the house, make it your own, anything goes" as it comes. My guess is ninety percent of you have some combination of these ingredients in the house at all times. This is why I've dubbed it my "that kind of day" go-to meal. I'm able to hide a veggie or two [or four] into it, throw some fruit on the side [breaking all food combination rules but it's just been that kind of day I really am having a hard time caring - you know what I mean, you've been there] and, bam!, a nutritious meal. 

So, give yourself a break if it's been a long day. Turn on some music, squeeze some fresh juice, whip up a smoothie, snag some kombucha, or a glass of your favorite wine and enjoy a minute or two to just be. Take a deep breath, smile [no seriously, smile - it really works!], and know that in a few minutes you'll be sinking your teeth into an awesome bite of pancake goodness. 

[THE RECIPE]

Special Note: I've noted quite a few different variations. Grab whatever is in your cupboards, pantry and refrigerator and make it your own! I typically double this recipe - breakfast for tomorrow? Check. 

Dry Ingredients:

1/2 c. millet, quinoa, rice, lentil, or bean flour [or any combination of these]

3/4 c. buckwheat, sorghum, or oat flour [or any combination of these]

4 T. ground flax or chia seeds [I like 2 T. of each]

2 tsp. baking powder

1 tsp. baking soda

1 1/4 tsp. ground cinnamon

1/4 - 1/2 tsp. any other spice [nutmeg, cardamom, ginger, fennel, all spice, orange or lemon zest, etc.]

1/2 tsp. sea salt

Wet Ingredients:

1 T. honey, maple syrup, or date paste

3/4 c. fruit or vegetable puree [any fruit sauce; any fruit or vegetable or combination of both blended: apples, bananas, pears, plums, berries, zucchini, carrots, beets, sweet potatoes, etc.]

1 1/2 c. water + 1/4 c. flaxseeds [or any nut or seed milk - if you choose a different milk than flax, add a few extra tablespoons of flax or chia seeds to the mix]

2 T. lemon juice or apple cider vinegar

2 T. molasses [optional]

Add-In Ingredients:

large handful of chopped fruit, berries, nuts or seeds [optional

Combine all of the dry ingredients in a mixing bowl and set aside.

Place all wet ingredients in a blender on high until mixture is smooth and well blended. Slowly pour the wet mixture into the dry, mixing constantly. When everything has been fully incorporated, gently fold into the batter any add-in ingredients. 

Let sit for a few minutes.

While batter sits, preheat oven to 200 degrees [F] and grab a glass baking dish. If you are using an electric skillet [one of the few times I do], heat the skillet to 315 - 325 degrees [you'll adjust the temperature as you go]. 

Pour 1/3 c. of the batter onto the warmed skillet. Batter should form a nice round but if not, gently spread it out with the back of a spoon or the measuring cup. Repeat 3 or 4 times, depending on the size of the pan. 

Cover skillet and cook for about 5 minutes or until the face of the pancakes begin to look cooked. Remove skillet cover and flip the pancakes. Return cover and cook for an addition 3 - 5 minutes or until both sides of the pancakes are browned. 

Place cooked pancakes in glass baking dish and warm in preheated oven. Repeat with remaining batter. 

Once all of the pancakes are cooked and have had a few minutes in the oven, remove and serve immediately with ghee, real maple syrup [local if possible], and any toppings on choice.

Enjoy!

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. 

GARDEN POTATO SALAD

Dinner time tends to be a bit hectic in my family. It typically begins with my husband walking through the door, welcomed by "aaaahhhhhhh!!!!!" [and other excited baby babble] and "Hey Dad! Look at this!" from the two-year old as I am working [sometimes frantically] my way through dinner prep. After a quick change from work to relax clothes we gather around the table, my daughter says a prayer [possibly the best part of my day, especially now that she improvs], and within minutes hear "all done, I'm ready to play". We attempt some quick conversation hoping to catch up on the day, finish the meal, and before I know it what should be a sacred time of family bonding has been overcome by trying to get food in our bellies before the next demand. Just like that we're on to play time, clean up, bed-prep, bedtime, post-kid work, and off to bed ourselves.

And then, the other day, everything changed.

Rather than business as usual, we grabbed our picnic trays, carried our meals down to the patio overlooking the pond, and gathered under the umbrella in the late afternoon sun. When my daughter declared done, we set her down to roam the flowers, look at bugs, and ponder a variety of things that caught her eye. We sank into our chairs, ate slow, talked and listened, and lingered at the table laughing at our daughter's antics and our own ridiculous jokes. We talked about our day, reflected on things we had learned, and for moments simply sat in the silence taking in the sounds of a little girl's laughter, a baby's coos, the songs of birds, and a bullfrog calling out here and there.

It was beautiful.

So the next evening we did it again.

And it too was beautiful.

What I realized was, once we removed the distractions that the walls of our home contain, we were set free to just be. To enjoy the company of those around us without seeing the dishes, the clean up, the toys, the phone, and all of the other things that easily pull us away from the table and time as a family. Nature has a way of coaxing us to sit and stay. To slow down and take in the blessing and beauty that surrounds us everyday.

Being outdoors pulls typical tasks from mundane to magical. Exactly what was intended, I think.

And so, tonight, we will do it again.

We'll grab our picnic trays, hoist the baby on our hip, and trek down the stairs to the patio to sit and eat and talk and laugh and watch and listen.

And I imagine it will be beautiful.

May you find a way to pull your family or your friends or yourself outside for a meal. May you put aside the work and the hassles and the time and simply be.

And may you be so blessed by the beauty you find when you do.

[THE RECIPE]

Special Note: Although cucumbers are not in season quite yet, many farmers have greenhouse cucumbers that they bring to the Farmer's Market beginning in late spring. Hunt down your nearest market and you might just be pleasantly surprised what you will find! Take liberties with this recipe and adjust the salad throughout the season, using summer squashes and cherry tomatoes in summer, root veggies in winter, and loads of spring greens in the spring. To make it a fruit salad, sub the veggies for fruit, parlsey and chives for mint, mustard for honey or maple syrup, olive oil for walnut oil, and add just a touch of salt.

For the dressing:

1/2 c. cashews, soaked* or sunflower seeds
pure water to cover cashews
2 T. raw apple cider vinegar
1 - 2 tsp. Dijon mustard
1/8 c. extra virgin olive oil
sea salt to taste

Place soaked cashews* in a high speed blender and pour in water, enough to just cover the cashews. Add remaining ingredients and blend on high until very smooth. The consistency should be just in between runny and thick. Add a little more water if it is too thick or more oil if it is too thin. Refrigerate until ready for use.

*To soak cashews either place nuts in a glass jar, cover with double the water, and refrigerate overnight or place nuts in a glass jar, cover with double the boiling water, and soak for 10 - 15 minutes.

For the salad:

4 - 6 large potatoes, peeled and cubed
1 bunch of radishes [about 6], rinsed and finely chopped
1/2 - 1 cucumber, rinsed and cut into small pieces
1 large carrot, peeled and finely chopped
handful of green beans [if frozen, steam until just warm], cut into 1/2-inch pieces
fresh parsley, finely minced
fresh chives, finely minced
pinch or two of smoked paprika [regular paprika is fine here as well]
sea salt to taste

Place prepared potatoes in a steam basket and steam until just barely soft. Remove from heat. Add carrots to the top of the potatoes and cover to stand over residual steam [no heat necessary] for about 5 minutes. Once the carrots are just a touch soft [but still crunchy], place in a large bowl and set in refrigerator to cool [or freezer to speed up the process].

Once the potatoes and carrots are no longer hot [can still be a little warm], mix in remaining ingredients. Pour sauce over veggie mix and toss until salad is thoroughly covered.

Return to refrigerator to set for 15 - 20 minutes, allowing the flavors to meld together.

This is wonderful served with a side of sauteed asparagus.

SPRING RISOTTO: 2 WAYS

Eating seasonally has many advantages [disease prevention, budget-friendly, healthy for body and planet, etc.] but one of the greatest is the anticipation that comes with spring.

My guess is many who take on the frozen tundra [otherwise known as Michigan or any other northern state] anticipate the melt of spring - the receding plow piles, the bit of green here and there, the buds and then blossoms, the daffodils and tulips and trilliums, a green horizon. Spring is all about re-birth, newness, a fresh start that even the concrete-bound cannot ignore.

But there is something even richer about orienting your diet around the change in weather. 

By aligning my diet with the season, I've experienced an anticipation for spring that is somehow deeper, more gut-felt. Everyone can feel spring in their skin but not all experience spring in there soul.

It makes a person slow down.

Way down.

Because we've waited all year for this.

We've come through winter for this.

There is the refusal to rush.

This is why I love risotto. In the same way waiting out winter causes me to pause and enjoy every bite of spring, risotto begs me to stop and feel every bit of cooking. It puts me in front of a warm stove on a chilly spring evening and then tells me to stay and stir. That's it. Stay and stir. Risotto doesn't demand. It isn't fussy. It rarely lets me down. It simply asks that I do two things really well: stay and stir.

May you find yourself at the stove with a counter full of spring and a soul bursting with thanks for the willingness to simply stay and stir.

[FIRST, A THING ABOUT RAMPS*]

Ramps are one of my favorite spring-time foods mainly because they have to be foraged. I feel a touch wild when I eat them, like I'm connecting to my hunter-gatherer side [although right now I depend on other hunters to gather]. They seem pure in the best, deepest sense. Untouched by our human hands. There is beauty in what we create and do and think up as humans [and of course danger] but there is also a lot of splendor in the simple, unchanged.

So it is with ramps. Ramps sit in the onion family. They're kind of like leek meets garlic and goes wild.

They are similar to onions, leeks, and garlic in medicinal benefits - antiviral, antifungal, antibacterial, anticarcinogenic and tonify the body, meaning they kind of work on that "stuck" feeling, the blahs if you will.

Essentially they are the best bang for your buck - tons of health benefits for the whole body. For free.

[THE RECIPE WITH ARBORIO RICE]

1/2 onion, chopped
2 T. extra virgin olive oil
2 - 4 cloves of garlic, minced

2 c. arborio rice

1 c. dry white wine or 1/4 c. white wine vinegar
6 - 8 c. of vegetable broth
1 bunch wild ramps*, chopped and separated white parts and green parts
1/3 c. chopped fresh parsley
4 - 6 c. of fresh spring greens [chard, spinach, arugula, kale]
salt and pepper to taste

Warm the oil over medium-high heat in a large pot. Add onion, ramp whites, and garlic. Stir occasionally until onion becomes translucent. In a separate pot, warm vegetable broth. Add rice to the onion, ramp whites, and garlic and stir continuously for a minute or so. Pour in white wine and stir continuously until the wine has almost evaporated completely. Now, add vegetable broth one cup at a time, waiting until each cup has evaporated before adding the next. Stir continuously. Mixture should bubble gently but not boil. Once you have worked through all of the broth [or reach the texture you desire], turn heat to low and add ramp greens, parsley, and spring greens. Stir until wilted and bright green. Season with salt and pepper to taste.


[THE RECIPE WITH BLACK RICE]

1/2 onion, chopped
2 T. extra virgin olive oil + 1 T.
2 cloves of garlic, minced
6 - 8 dried mushrooms, soaked to soften and then minced

1 1/2 c. black rice, rinsed and drained

1 c. dry white wine or 1/4 c. white wine vinegar

4 c. vegetable broth
2 - 4 c. water
1 - 2 T. dulse flakes [optional]
6 c. mix of chopped spinach, arugula, and kale
3 - 4 c. asparagus, cut into 1/2-inch pieces
sea salt and pepper, to taste


First, saute asparagus in 1 T. olive oil until bright green and tender but not soft. Set aside. Warm the oil over medium-high heat in a large pot. Add onion, mushrooms, and garlic. Stir occasionally until onion becomes translucent. In a separate pot, warm vegetable broth and 2 cups or water. Add rice to the onion, mushrooms, and garlic and stir continuously for a minute or so. Pour in white wine and stir continuously until the wine has almost evaporated completely. Now, add vegetable broth one cup at a time, waiting until each cup has evaporated before adding the next. Stir continuously. Mixture should bubble gently but not boil. Once you have worked through all of the broth [or reach the texture you desire], turn heat to low and add dulse flakes, spring greens, and sauteed asparagus. Stir until wilted and bright green. Season with salt and pepper to taste.