TINA'S PURE VITA BLEND AND BLUEBERRY SMOOTHIE with ginger, turmeric, and tiger nut milk

There's this myth in summer that cold will cool you down. The thermometer climbs to 80 and we all rush to the nearest ice cream or frozen treat stand, willing this sweet concoction to work magic and stop the internal heat wave happening within our cells. The frustrating thing is, momentarily we may feel blessed relief and satisfaction but within minutes the sweat returns. Blast.

Not often understood is this idea that thrusting cold or frozen drinks and food through our digestive system actually halts digestion in it's tracks. We have something called "internal fire" which has a host of different meanings, one being this delicate balance of a metaphorical fire that resides within our center, among our digestive organs. Too much fire and our bodies react with redness, swelling, pain or inflammation, and agitation [among many other symptoms].  However, too little fire and our bodies can't take in the nutrients that come packaged within the food we eat. They simply can't break the food down.

This is of course an oversimplification of an extremely intricate process: sensing our food, taking it into our body by way of a host of organs and systems, and  moving through the eliminatory process. This simple explanation also doesn't take into account the fact that your liver, for instance, can have excess fire while your stomach is as cold as ice. There are nuances and details far to numerous to describe here and in need of a trained Chinese Medicine or Ayurvedic practitioner for a thorough explanation. However this basic principle is centuries old, withstanding the test of time and science.

So here we are, looking into the face of summer, hot, sweaty and swollen, possibly irritable, maybe uncomfortable.

Luckily our land pushes up natural cool therapy in the form of sun-warmed greens bursting with chlorophyll, rhubarb, asparagus, berries, peas, peppermint, lemon balm, and parsley, among others. Chives come up in early spring, a touch of warmth to stimulate digestion without creating excess heat. Mama earth knows best. Soon cucumbers and melons will abound, both high in water content which is vital in combating the heat. Hydrate, hydrate!

It also happens to be a popular time for smoothies and rightly so. It's a good way to give your body a high-nutrient boost without demanding a ton of digestive effort. Well, smoothies without the ice that is.

The principle holds true: pack your smoothies with frozen fruit and ice often enough and you may force your digestive juices into hibernation.

A more balanced way to enjoy a smoothie is to use fresh fruit and vegetables and/or steam or roast your fruit and veggies prior.

Huh?

For example, the recipe listed here uses blueberries that have been gently cooked down with ginger and turmeric. Berries rank neutral, meaning they have a balancing effect on the body's internal heat meter. Ginger helps stimulate digestion while turmeric combats inflammation. Cooking a large batch and refrigerating provides a cool rather than cold berry drink.

Skeptic?

Give it a try. One morning make a smoothie with frozen fruit and ice. Drink, chew*, and see how you feel. Really pay attention.

Then on day two, try the recipe suggested here. Drink, chew*, and see how you feel. Really pay attention.

Watch both scenarios over the course of a day. Does it make a difference? What do you observe in your body?

Then trust it.

*Chew a smoothie? Chewing helps stimulate the stomach's digestive enzymes signaling that food is coming. Essentially it's a rally call to prepare the troops. So yes, chew your smoothies!

[THE RECIPE]
Serves 2

1 1/2 c. of cooked blueberry blend*
Heaping tablespoon of Pure Vita Blend [see recipe below]
2 c. milk of choice [I recommend homemade tiger nut or rice milk]

*Place 4 cups of blueberries, berry of choice, or mix of berries [frozen or fresh] in a medium size pot. Add 2 T. grated ginger and 2 T. grated turmeric. Cook on low until berries burst and become soft. Cool to room temperature and then use or store in refrigerator for up to a week. 

Place all ingredients in a high speed blender and blend on high until mixture is smooth and creamy. Divide between two glasses and serve immediately.

[PURE VITA BLEND POWDER RECIPE]
Makes 5 cups

Note: it's important to use raw, organically and ethically grown powders. As always when using herbs, research for yourself and know the herb you're consuming. Check all contraindications against any pre-existing ailments you may have. Each herb listed here is linked to a viable source for both information and purchasing. 

1 c. lucuma powder
1 c. mesquite powder
1 c. hemp protein powder
1/2 c. maca powder
1/2 c. rhodiola root powder
1/2 c. ashwangandha powder
1/4 c. sweet cinnamon or Cassia cinnamon powder
1/4 c. ginger root powder

Place all in large glass jar. Tightly seal with lid and shake until well blended. Store in a cool, dark place.

Don't feel like making it yourself? You can purchase a variation of this blend from Essential Living Foods either through their website or via Vitacost or Thrive Market. Please note that the ingredients are different so read label carefully.

 

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!

SPRING FIRST LAYERED JELL-O GUMMIES

Happy Spring First!

What, might you ask, is Spring First?

Well, it's the first day of spring of course! And the perfect day to celebrate.

In our home, my girls look for any and every reason to have a party, maybe receive some presents, and celebrate all day long. We make a big deal of absolutely every holiday and throw in a couple made up ones as well.

Today is such day. After giving a nod to Franklin the Turtle [from whom we were inspired], we got right down to the business of par-ttt-yyyy-ing!

Waffles? Check. Potatoes? Check. Bubbles? Check. Chalk? Check. Layered spring-inspired Jell-O? Check. Grandparents? Check and check. And this only takes us to 11am. The day sort of unfolds as it will as we follow our present desires and dreams for what this holiday should hold. No planning. No fuss.

Our only rules?

Simple, smiles, and sunshine [the sunshine being negotiable].

Here's the thing about made up holidays: they give the present a special magic and adventure. A normal day becomes anything but normal, yet it's the normalcy that makes it so wonderful.

So take a day, make it a holiday, and celebrate like you really, really mean it. Do whatever comes to mind and don't think about anything else. Go outside and play like a child or drive to the beach or find some swings.

Whatever you do, smile because you're making normal so very beautiful.

Happy Spring First everyone!

[THE RECIPE]

Note: We like our jell-o a little on the tart side but if you prefer sweet [for picky eaters this may be helpful], feel free to add maple syrup or honey as desired.

To begin, prepare an 8 x 8 inch glass baking dish by rubbing a thin coat of coconut oil along the entire inside of the pan to grease. Set aside.

I warm all of the layers in separate pans at the same time prior to pouring into the baking dish but it also works to get the first two layers prepared, pour one into the pan to chill, and start working on the third and fourth layers.

If you don't have the fruit I've listed on hand, simply sub in any other fruits. Mango, and blackberries, strawberries all work well. The only fruit to avoid is pineapple as it reacts with the gelatin resulting in mush.

First Layer:

2 c. frozen blueberries
1/2 c. cranberry juice
1/2 freshly squeezed lemon juice
pinch sea salt
maple syrup [optional], to taste
7 T. gelatin powder

In a medium size saucepan over medium-low heat, combine berries, juice, lemon juice, salt, and syrup if using. Cook until warm and berries are have soften just a bit. Turn off heat and pour berry mixture into a blender. Blend on low. While the blender is running, slowly add gelatin powder. Replace the blender top and blend on high until mixture becomes creamy and smooth. Pour mixture into the prepared 8 x 8 inch baking dish and place in the freezer for about 10 - 15 minutes or until just firm but not hard.

Second Layer:

1 c. Tigernut or coconut milk
1 T. vanilla extract
3 - 4 T. maple syrup
1/2 - 1 T. lucuma powder [optional, this adds a malt-like flavor]
pinch sea salt

7 T. gelatin powder

In a medium size saucepan over medium-low heat, combine milk, vanilla, lucuma powder, salt, and syrup. Cook to warm. Turn off heat and pour mixture into a blender. Blend on low. While the blender is running, slowly add gelatin powder. Replace the blender top and blend on high until mixture becomes creamy and smooth. Pour mixture evenly over the first layer and return to the freezer for about 10 - 15 minutes or until just firm but not hard.

Third Layer:

2 c. frozen raspberries
1/2 c. pear juice
maple syrup [optional], to taste
7 T. gelatin powder

In a medium size saucepan over medium-low heat, combine berries, juice, and syrup if using. Cook until warm and berries are have soften just a bit. Turn off heat and pour berry mixture into a blender. Blend on low. If you'd like to remove the seeds, pour the mixture through a fine mesh strainer using a spoon to gently push it through. Rinse out the blender and return the raspberry puree to the blender. While the blender is running, slowly add gelatin powder. Replace the blender top and blend on high until mixture becomes creamy and smooth. Pour mixture over the first two layers and return to the freezer for about 10 - 15 minutes or until just firm but not hard.

Fourth Layer:

2 c. frozen apricots
1/2 c. apricot juice
maple syrup [optional], to taste
7 T. gelatin powder

In a medium size saucepan over medium-low heat, combine apricots, juice, and syrup if using. Cook until warm and apricots are have soften just a bit. Turn off heat and pour apricot mixture into a blender. Blend on low. While the blender is running, slowly add gelatin powder. Replace the blender top and blend on high until mixture becomes creamy and smooth. Pour mixture over the first three layers and either return to the freezer to firm completely [about 20 minutes] or place in the refrigerator for 1 - 2 hours.

When the jell-o is completely firm, cut it into small squares using a sharp knife. Gently pull from the pan and tear apart where needed. Store in a tightly sealed glass container in the refrigerator for 1 - 2 weeks.