Materia Bloga
The Philosopher's Spoon Blog
Thank You Sun, Thank You Clouds
"If the Sun and Moon should ever doubt, they'd immediately go out."
~ William Blake
I spent last Sunday afternoon at a friend's, whose house is at the beach. We were hoping the marine layer clouds would not prevent our viewing of that evening's solar eclipse. However, when the Moon began to move across the Sun, we realized that we did not have the proper protective eyewear to view the event safely and so we could do no more than quickly glance at the super-intense sunlight peeking out from behind the Moon. We thought we would miss the entire event and were reduced to watching the process on a live online feed. Finally, a thin layer of clouds appeared. Rather than preventing our viewing of the Sun, these wonderful collections of atmospheric moisture enabled us to look briefly but safely at the tiny disappearing sliver of light in the sky. My friend and I both simultaneously exclaimed, "Thank you clouds!"
As the eclipse unfolded, we noticed how the sky looked and how the shifting arc of the eclipse subtly altered the appearance of everything around us. When I was a young girl, I remember staying outside from morning to sunset and feeling at one with the birds in the trees, the ants in the grass and the flowers growing in the yards as we all basked together in the shifting light of the Sun. Unfortunately, these days we miss the small nuances in the light of day that dance across the sky from morning to night by spending so much time in offices, in stores, in our homes and in our cars.
Our ancient ancestors spent much more time outdoors. They watched eclipses, wondering if the light of the Sun was permanently lost, leaving the world in cold and lonely darkness. As they observed the Moon travel across and finally past the Sun, revealing its brilliant light once again, they were reassured that the darkness, seeming to last forever, was only fleeting.
This Memorial Day, as we remember our fallen soldiers from times present and past, as we think of deceased loved ones who we can no longer see, remember that, like the eclipsed Sun, their souls are still shining, even if our view of their light is temporarily blocked.
"Faith is the bird that feels the light and sings when the dawn is still dark."
~ Rabindranath Tagore
~~~~~~~~~
Spend some time outdoors this weekend by grilling up a batch of Piri Piri Chicken. Ask your grocer for a pasture-raised chicken. Pastured chickens are raised compassionately, with the highest of standards and with plenty of grass, shade and places to perch. They are slower-growing than factory chickens and enjoy an environment modeled after their natural habitat.
Piri Piri Chicken
Piri Piri, Peri Peri or Pili Pili all refer to the Bird's Eye Chile, a very hot pepper that grows in Africa. Piri Piri Chicken is a super-spicy Portuguese specialty. You can grill or bake this chicken, but grilling is the preferred method. Serve with white rice, french fries or potatoes, green salad and fruit.
Piri Piri Marinade:
Zest of 3 lemons
Juice of 3 lemons
3/8 cup olive or canola oil
3 crushed, dried birds eye chilies or other small, red chili pepper
1 & 1/2 teaspoons salt
Freshly ground black pepper
1 & 1/2 teaspoons freshly grated ginger root
7 to 8 cloves of garlic, minced
3/8 cup chopped fresh Italian parsley
~~
2 & 1/2 to 3 lbs of your favorite chicken pieces
Combine ingredients for marinade in a glass jar (this can be done up to a few days ahead, if you like).
Rinse chicken pieces and pat dry.
Place chicken pieces in a 9" x 13" glass or ceramic baking pan and coat thoroughly with 2/3 of the marinade. Cover chicken and refrigerate for 12 to 24 hours. Save remaining marinade in a small container and store in fridge to use for basting.
To grill:
Remove chicken and discard marinade. Place pieces on a charcoal grill over a solid bed of medium coals (or over medium heat on a gas grill). If using a gas grill, close the lid. Cook, turning occasionally and basting with reserved marinade, until skin is browned and meat is no longer pink, about 40 minutes.
To bake:
Preheat oven to 425°F
Bake chicken and marinade uncovered with skin side up. Turn chicken pieces halfway into cooking time and brush thoroughly with extra marinade. Roast until skin is crisping and juices run clear when chicken is pierced, about 35 to 45 minutes.
~ William Blake
I spent last Sunday afternoon at a friend's, whose house is at the beach. We were hoping the marine layer clouds would not prevent our viewing of that evening's solar eclipse. However, when the Moon began to move across the Sun, we realized that we did not have the proper protective eyewear to view the event safely and so we could do no more than quickly glance at the super-intense sunlight peeking out from behind the Moon. We thought we would miss the entire event and were reduced to watching the process on a live online feed. Finally, a thin layer of clouds appeared. Rather than preventing our viewing of the Sun, these wonderful collections of atmospheric moisture enabled us to look briefly but safely at the tiny disappearing sliver of light in the sky. My friend and I both simultaneously exclaimed, "Thank you clouds!"
As the eclipse unfolded, we noticed how the sky looked and how the shifting arc of the eclipse subtly altered the appearance of everything around us. When I was a young girl, I remember staying outside from morning to sunset and feeling at one with the birds in the trees, the ants in the grass and the flowers growing in the yards as we all basked together in the shifting light of the Sun. Unfortunately, these days we miss the small nuances in the light of day that dance across the sky from morning to night by spending so much time in offices, in stores, in our homes and in our cars.
Our ancient ancestors spent much more time outdoors. They watched eclipses, wondering if the light of the Sun was permanently lost, leaving the world in cold and lonely darkness. As they observed the Moon travel across and finally past the Sun, revealing its brilliant light once again, they were reassured that the darkness, seeming to last forever, was only fleeting.
This Memorial Day, as we remember our fallen soldiers from times present and past, as we think of deceased loved ones who we can no longer see, remember that, like the eclipsed Sun, their souls are still shining, even if our view of their light is temporarily blocked.
"Faith is the bird that feels the light and sings when the dawn is still dark."
~ Rabindranath Tagore
~~~~~~~~~
Spend some time outdoors this weekend by grilling up a batch of Piri Piri Chicken. Ask your grocer for a pasture-raised chicken. Pastured chickens are raised compassionately, with the highest of standards and with plenty of grass, shade and places to perch. They are slower-growing than factory chickens and enjoy an environment modeled after their natural habitat.
Piri Piri Chicken
Piri Piri, Peri Peri or Pili Pili all refer to the Bird's Eye Chile, a very hot pepper that grows in Africa. Piri Piri Chicken is a super-spicy Portuguese specialty. You can grill or bake this chicken, but grilling is the preferred method. Serve with white rice, french fries or potatoes, green salad and fruit.
Piri Piri Marinade:
Zest of 3 lemons
Juice of 3 lemons
3/8 cup olive or canola oil
3 crushed, dried birds eye chilies or other small, red chili pepper
1 & 1/2 teaspoons salt
Freshly ground black pepper
1 & 1/2 teaspoons freshly grated ginger root
7 to 8 cloves of garlic, minced
3/8 cup chopped fresh Italian parsley
~~
2 & 1/2 to 3 lbs of your favorite chicken pieces
Combine ingredients for marinade in a glass jar (this can be done up to a few days ahead, if you like).
Rinse chicken pieces and pat dry.
Place chicken pieces in a 9" x 13" glass or ceramic baking pan and coat thoroughly with 2/3 of the marinade. Cover chicken and refrigerate for 12 to 24 hours. Save remaining marinade in a small container and store in fridge to use for basting.
To grill:
Remove chicken and discard marinade. Place pieces on a charcoal grill over a solid bed of medium coals (or over medium heat on a gas grill). If using a gas grill, close the lid. Cook, turning occasionally and basting with reserved marinade, until skin is browned and meat is no longer pink, about 40 minutes.
To bake:
Preheat oven to 425°F
Bake chicken and marinade uncovered with skin side up. Turn chicken pieces halfway into cooking time and brush thoroughly with extra marinade. Roast until skin is crisping and juices run clear when chicken is pierced, about 35 to 45 minutes.
Il Postino
"More than kisses, letters mingle souls."
~ John Donne
We live in the age of emails, texts, chats and all other manner of electronic communication. Emails are a wonderful, fast and convenient way of communicating. We connect with each other in writing with much more frequency and ease than people did in the days before computers were invented and instant messages became the norm.
Still, there is a lack of romance in today's way of sharing information. There is still something special about receiving a personal card or letter by way of the postman or, put in a more modern and correct way, the postal carrier. Email correspondence, no matter how practical, fun or frequent, cannot compare with the hand-written, touchable, smell-able and save-able sentiment that arrives by post. An envelope must be opened, not in an instant, with the click of a mouse, but with a knife or fingers carefully ripping the top and anticipating the awaiting contents. A handwritten letter cannot be skipped or deleted. Any photographs that might be included can be put in a frame or on the fridge, rather than lost and forgotten in the nowhere-land of "older emails".
This week, give someone the gift of an old-fashioned letter or note, written with pen and paper and sent through the regular mail. Tell a friend you've been thinking of them. Share a funny quote, your thoughts on a book you've read or a fond memory you have. Send a friend or loved-one a list of ten things you love or admire about them.
If an employee or the proprietors of a local business have recently provided excellent service or goods, let them know with a quick, handwritten note. Too often we save our letter-writing for complaints. Take the time, instead, to acknowledge a job well done.
When CDs first came on the scene, the recording industry stopped making vinyl records. Now that music can be easily bought and downloaded electronically, the demise of buying a physical CD is predicted. However, kids, deejays, turntablists and other aficionados still prefer and demand the touchable, physical presence of an old-fashioned record and vinyl continues to be made and to sell. Books are downloadable now too, but the old-fashioned bound versions will never disappear because, at the end of the day, human beings are tactile, physical creatures and we like to touch, to feel and to hold something in our hands.
Send someone a letter they can hold in their hands, and don't forget to say thank you to your postal carrier.
~~~~~~~~~
Taste the romance of Sardinia by making some Sardinian Pasta with Mushrooms.
Sardinian Pasta with Mushrooms
At a recent trip to a local favorite market, Atwater Village Farm, I purchased some traditional Sardian Pasta called Sa Fregula Sarda by Italian pasta maker La Casa Del Grano. It is a handmade specialty pasta of Sardinia that resembles Israeli couscous. You can also substitute orzo pasta in this recipe, but Sa Fregula is worth finding because the taste and texture is unique and delicious. Look for Sa Fregula Sarda online or at specialty stores.
1/4 cup extra virgin olive oil
16 oz cremini or button mushrooms, cleaned and sliced thin.
2 cloves of garlic, minced
1 tablespoon fresh lemon juice or 2 teaspoons balsamic vinegar
1/4 teaspoon crumbled, dried rosemary
Salt and freshly ground pepper to taste
32 oz chicken broth or vegetable broth
1/4 cup fresh Italian parsley, chopped
16.1 oz (500g) Sa Fregula Sarda
Freshly grated Parmasan or Romano cheese, for table
In a large saucepan, heat olive oil over medium-high heat. Add mushrooms and stir constantly until liquid releases and mushrooms have softened. Lower heat to medium and add garlic and lemon juice or vinegar. Stir in rosemary and season to taste with salt and pepper. Simmer, stirring occasionally, until liquid is mostly evaporated, then add 3/4 cup of the chicken broth or vegetable broth. Briefly return to a boil, then turn off heat. Add parsley, stir and cover.
Cook pasta, according to package directions, substituting remaining chicken broth or vegetable broth for some of the pasta cooking water. Drain and toss hot pasta with the mushroom sauce, stirring well for a minute or two, so that pasta absorbs the sauce.
Serve in bowls, topped with Parmesan or Romano cheese.
This is one of the rare pasta dishes that is even more delicious the next day!
Serves 6
~ John Donne
We live in the age of emails, texts, chats and all other manner of electronic communication. Emails are a wonderful, fast and convenient way of communicating. We connect with each other in writing with much more frequency and ease than people did in the days before computers were invented and instant messages became the norm.
Still, there is a lack of romance in today's way of sharing information. There is still something special about receiving a personal card or letter by way of the postman or, put in a more modern and correct way, the postal carrier. Email correspondence, no matter how practical, fun or frequent, cannot compare with the hand-written, touchable, smell-able and save-able sentiment that arrives by post. An envelope must be opened, not in an instant, with the click of a mouse, but with a knife or fingers carefully ripping the top and anticipating the awaiting contents. A handwritten letter cannot be skipped or deleted. Any photographs that might be included can be put in a frame or on the fridge, rather than lost and forgotten in the nowhere-land of "older emails".
This week, give someone the gift of an old-fashioned letter or note, written with pen and paper and sent through the regular mail. Tell a friend you've been thinking of them. Share a funny quote, your thoughts on a book you've read or a fond memory you have. Send a friend or loved-one a list of ten things you love or admire about them.
If an employee or the proprietors of a local business have recently provided excellent service or goods, let them know with a quick, handwritten note. Too often we save our letter-writing for complaints. Take the time, instead, to acknowledge a job well done.
When CDs first came on the scene, the recording industry stopped making vinyl records. Now that music can be easily bought and downloaded electronically, the demise of buying a physical CD is predicted. However, kids, deejays, turntablists and other aficionados still prefer and demand the touchable, physical presence of an old-fashioned record and vinyl continues to be made and to sell. Books are downloadable now too, but the old-fashioned bound versions will never disappear because, at the end of the day, human beings are tactile, physical creatures and we like to touch, to feel and to hold something in our hands.
Send someone a letter they can hold in their hands, and don't forget to say thank you to your postal carrier.
~~~~~~~~~
Taste the romance of Sardinia by making some Sardinian Pasta with Mushrooms.
Sardinian Pasta with Mushrooms
At a recent trip to a local favorite market, Atwater Village Farm, I purchased some traditional Sardian Pasta called Sa Fregula Sarda by Italian pasta maker La Casa Del Grano. It is a handmade specialty pasta of Sardinia that resembles Israeli couscous. You can also substitute orzo pasta in this recipe, but Sa Fregula is worth finding because the taste and texture is unique and delicious. Look for Sa Fregula Sarda online or at specialty stores.
1/4 cup extra virgin olive oil
16 oz cremini or button mushrooms, cleaned and sliced thin.
2 cloves of garlic, minced
1 tablespoon fresh lemon juice or 2 teaspoons balsamic vinegar
1/4 teaspoon crumbled, dried rosemary
Salt and freshly ground pepper to taste
32 oz chicken broth or vegetable broth
1/4 cup fresh Italian parsley, chopped
16.1 oz (500g) Sa Fregula Sarda
Freshly grated Parmasan or Romano cheese, for table
In a large saucepan, heat olive oil over medium-high heat. Add mushrooms and stir constantly until liquid releases and mushrooms have softened. Lower heat to medium and add garlic and lemon juice or vinegar. Stir in rosemary and season to taste with salt and pepper. Simmer, stirring occasionally, until liquid is mostly evaporated, then add 3/4 cup of the chicken broth or vegetable broth. Briefly return to a boil, then turn off heat. Add parsley, stir and cover.
Cook pasta, according to package directions, substituting remaining chicken broth or vegetable broth for some of the pasta cooking water. Drain and toss hot pasta with the mushroom sauce, stirring well for a minute or two, so that pasta absorbs the sauce.
Serve in bowls, topped with Parmesan or Romano cheese.
This is one of the rare pasta dishes that is even more delicious the next day!
Serves 6
Participate
"To make democracy work, we must be a nation of participants, not simply observers."
~ Lous L'Amour
The first Mother's Day celebration was held on May 10, 1908, a result of the efforts of a woman named Anna Jarvis. Ms. Jarvis made a pledge at her mother's gravesite to dedicate her life to the establishment of a day to honor mothers, living and dead. She gave up her job to work full-time at writing letters to politicians, churches, business leaders and others, urging the establishment of an official Mother's Day. In 1914 the U.S. Congress passed the joint resolution and President Woodrow Wilson signed it into law.
However, as her dream became a reality and mothers everywhere were being honored on their special day with cards, flowers and gifts, Ms. Jarvis became increasingly displeased over the commercialization of Mother's Day. She opposed the sending of flowers and complained that, "A printed card means nothing except that you are too lazy to write to the woman who has done more for you than anyone in the world."
She began protesting against the very day she had worked so hard to create, criticizing Mother's Day celebrations that were not under her control and approval. Unhappy that her vision of what Mother's Day should be was not being observed, she spent the rest of her days frustrated and angry.
When we seek to make positive changes to our government and culture we must remember that we are a nation of varied people, interests, opinions and beliefs, even in regards to those things we seem to agree on. It is counter-productive to expect one election, one action, one group or one protest to bring about our personal vision of political utopia. Our democracy requires the constant and relentless participation and involvement of its citizens at all levels of the process.
Sometimes the influence of commercial and corporate interests seem too powerful to overcome and it is easy to become discouraged. But if you give up, stop participating and stop voting, these monied interests have succeeded in buying your apathy, resulting in a government, not of, by and for the people, but of, by and for the few.
Government only stops working if you do.
Educate yourself about how your government works. Pay attention to the laws being passed (or not being passed) and how they affect you and your community. Make your voice heard by calling, emailing and organizing. Form a citizen's lobby and occupy the offices of your senators and representatives. Better yet, run for office yourself; start locally.
As Mahatma Gandhi said, "Be the change you wish to see in the world."
Don't just protest, participate!
~~~~~~~~~
May 12th is World Fair Trade Day and Whole Foods is celebrating with free tastings and product demos. Plus, Whole Foods Markets carry a gorgeous selection of Fair Trade Flowers, a perfect last-minute gift for Mom. Every mother matters, and women who work on Fair Trade farms are paid fair wages, have maternity leave and a guarantee of their job when they return.
~~~
Surprise Mom with a batch of Fair Trade Cocoa Lover's Shortbread Bites. Not too sweet, they are a perfect treat with Mom's afternoon tea or coffee.
Fair Trade Cocoa Lover's Shortbread Bites
This delicious, chocolatey, not-too-sweet shortbread is a perfect way to utilize that mini-muffin pan you bought and never seem to use. You can find cocoa nibs at Whole Foods Markets and specialty stores.
2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup (2 sticks) butter, softened
1/2 cup Fair Trade Certified golden brown sugar
3/4 cup packed Fair Trade Certified dark brown sugar
1 large egg
2 tablespoons Fair Trade Certified cocoa powder
1 teaspoon Fair Trade Certified vanilla extract
1 cup Fair Trade Certified semi-sweet or dark chocolate chips
1/2 cup Fair Trade Certified cocoa nibs
You will need a 24 cup mini-muffin pan, ungreased
Preheat oven to 325°F
In a medium bowl, thoroughly blend flour and baking powder, set aside.
In a large bowl, beat butter and sugar until completely blended and creamy. Beat egg into sugar and butter mixture. Beat in cocoa powder and vanilla extract until everything is well-combined.
Mix flour mixture into butter mixture in 3 batches, mixing until just absorbed after each addition. Use your hands, if necessary, after the last addition.
Add chocolate chips and cocoa nibs. Mix with your hands until well-combined (dough will be stiff).
Divide dough evenly among 24 mini-muffin cups (about 2 rounded tablespoons per muffin cup). Pierce center of each with a fork.
Bake 15 to 20 minutes, until edges are lightly browned and just beginning to crisp.
Let cool 10 minutes, then remove to a wire rack or foil-lined counter to cool completely (these actually taste best when cooled all the way).
Makes 24 shortbread bites
~ Lous L'Amour
The first Mother's Day celebration was held on May 10, 1908, a result of the efforts of a woman named Anna Jarvis. Ms. Jarvis made a pledge at her mother's gravesite to dedicate her life to the establishment of a day to honor mothers, living and dead. She gave up her job to work full-time at writing letters to politicians, churches, business leaders and others, urging the establishment of an official Mother's Day. In 1914 the U.S. Congress passed the joint resolution and President Woodrow Wilson signed it into law.
However, as her dream became a reality and mothers everywhere were being honored on their special day with cards, flowers and gifts, Ms. Jarvis became increasingly displeased over the commercialization of Mother's Day. She opposed the sending of flowers and complained that, "A printed card means nothing except that you are too lazy to write to the woman who has done more for you than anyone in the world."
She began protesting against the very day she had worked so hard to create, criticizing Mother's Day celebrations that were not under her control and approval. Unhappy that her vision of what Mother's Day should be was not being observed, she spent the rest of her days frustrated and angry.
When we seek to make positive changes to our government and culture we must remember that we are a nation of varied people, interests, opinions and beliefs, even in regards to those things we seem to agree on. It is counter-productive to expect one election, one action, one group or one protest to bring about our personal vision of political utopia. Our democracy requires the constant and relentless participation and involvement of its citizens at all levels of the process.
Sometimes the influence of commercial and corporate interests seem too powerful to overcome and it is easy to become discouraged. But if you give up, stop participating and stop voting, these monied interests have succeeded in buying your apathy, resulting in a government, not of, by and for the people, but of, by and for the few.
Government only stops working if you do.
Educate yourself about how your government works. Pay attention to the laws being passed (or not being passed) and how they affect you and your community. Make your voice heard by calling, emailing and organizing. Form a citizen's lobby and occupy the offices of your senators and representatives. Better yet, run for office yourself; start locally.
As Mahatma Gandhi said, "Be the change you wish to see in the world."
Don't just protest, participate!
~~~~~~~~~
May 12th is World Fair Trade Day and Whole Foods is celebrating with free tastings and product demos. Plus, Whole Foods Markets carry a gorgeous selection of Fair Trade Flowers, a perfect last-minute gift for Mom. Every mother matters, and women who work on Fair Trade farms are paid fair wages, have maternity leave and a guarantee of their job when they return.
~~~
Surprise Mom with a batch of Fair Trade Cocoa Lover's Shortbread Bites. Not too sweet, they are a perfect treat with Mom's afternoon tea or coffee.
Fair Trade Cocoa Lover's Shortbread Bites
This delicious, chocolatey, not-too-sweet shortbread is a perfect way to utilize that mini-muffin pan you bought and never seem to use. You can find cocoa nibs at Whole Foods Markets and specialty stores.
2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup (2 sticks) butter, softened
1/2 cup Fair Trade Certified golden brown sugar
3/4 cup packed Fair Trade Certified dark brown sugar
1 large egg
2 tablespoons Fair Trade Certified cocoa powder
1 teaspoon Fair Trade Certified vanilla extract
1 cup Fair Trade Certified semi-sweet or dark chocolate chips
1/2 cup Fair Trade Certified cocoa nibs
You will need a 24 cup mini-muffin pan, ungreased
Preheat oven to 325°F
In a medium bowl, thoroughly blend flour and baking powder, set aside.
In a large bowl, beat butter and sugar until completely blended and creamy. Beat egg into sugar and butter mixture. Beat in cocoa powder and vanilla extract until everything is well-combined.
Mix flour mixture into butter mixture in 3 batches, mixing until just absorbed after each addition. Use your hands, if necessary, after the last addition.
Add chocolate chips and cocoa nibs. Mix with your hands until well-combined (dough will be stiff).
Divide dough evenly among 24 mini-muffin cups (about 2 rounded tablespoons per muffin cup). Pierce center of each with a fork.
Bake 15 to 20 minutes, until edges are lightly browned and just beginning to crisp.
Let cool 10 minutes, then remove to a wire rack or foil-lined counter to cool completely (these actually taste best when cooled all the way).
Makes 24 shortbread bites
Floralia
"Let us dance in the sun, wearing wild flowers in our hair."
~ Susan Polis Shutz
Floralia was an ancient Roman festival honoring Flora, the goddess of flowers. Held between April 28 and May 3, Flora's festival celebrated flowers and the renewal of life that returns with the spring season.
We often hear the phrase, "Stop and smell the roses", referring to a need to slow down and enjoy the simple beauty that is all around us. According to leading botanist Dr. David Bramwell, there are approximately 422,000 different species of flowering plants in the world. That number represents a seemingly endless opportunity to enjoy the beauty, pleasure and perfume that flowers provide. We walk or drive by flowers everyday, whether they are in manicured gardens, growing freely in forests or fields, or popping out of cracks in the sidewalk, determined to share their beauty with us in the midst of cities covered in concrete and asphalt.
In addition to their visual and aromatic gifts, many flowers can provide medicinal benefits as well. One of my favorites is lavender. I always keep lavender essential oil in my medicine cabinet. According to a recent study published in the Journal of Medical Microbiology, lavender essential oil has a potent antifungal effect against common strains of fungi responsible for nail and skin infections. A 2002 study by Turkish researchers found that lavender essential oil was effective against Staphyloccoccus aureus. A study published in the journal Parasitology Research showed that lavander essential oil can completely eliminate three common human protazoal pathogens in vitro (in the lab).
Many people can personally attest to the relaxing effect of lavender when ingested, applied to the skin or inhaled. A study at the University of Southampton in the UK demonstrated positive outcomes for the use of lavender essential oil when inhaled for the treatment of insomnia.
Ambient odors of lavender have even been shown to reduce anxiety and improve mood in dental offices, according to a recent study published in the journal Physiology and Behavior.
The therapeutic benefits of lavender are just some of the many gifts available to us from the world of flowers. The next time you stop and smell the roses, remember to say thank you.
~~~~~~~~~
Mom's Day is coming up this month. Give your mom a gift that helps support mothers around the world. Click on the link for Fair Trade USA to check out the new Mother's Day Gift Guide, full of cool ideas for mom like Planet Botanicals Ethiopian Coffee Body Scrub. I have a tub of this luxurious scrub in my shower right now and I love it.
You can also send Mom a beautiful and ethical bouquet of Fair Trade Certified Flowers, available from OneWorldFlowers.org. All of their flowers are shipped directly from Fair Trade Certified farms to you in about 48 hours, so they last longer than typical flowers. Women workers on Fair Trade farms are paid fair wages and receive maternity leave and a guarantee of their job upon return. Plus, Fair Trade Flowers are grown using agricultural techniques that promote a healthy environment.
Both links can be found to the right, under Elaborations.
~~~
Libum was a type of bread made in Ancient Rome. Celebrate Floralia by making some Ancient Roman Libum with Lavender. I used Diamond Hitch Lavender in this recipe (see link under Elaborations).
Ancient Roman Libum with Lavender
This recipe is easy to make and results in the yummiest, moistest bread rolls. They are delicious with poultry, soups, salads, or served as an appetizer. Be sure to use lavender that you know to be free of pesticides. You can find lavender suitable for cooking at specialty stores and online.
3/4 cup all-purpose flour
8 oz of whole milk ricotta cheese
1 large egg, beaten
2 teaspoons dried culinary lavender
Pinch of salt
Extra virgin olive oil, for greasing pan
About 8 to 12 sprigs of fresh thyme
Preheat oven to 400°F
In a small bowl, beat cheese with a fork until it is soft (use an electric mixer, if necessary).
In a large bowl, combine four, lavender, salt, beaten egg and softened cheese. Mix until a soft, sticky dough is formed.
Grease a baking pan (one with a little depth) with a layer of olive oil.
Divide dough into 4 pieces and shape each piece into a bun shape. Place buns on oiled sheet with two or three sprigs of thyme under each bun (this helps keep them from sticking to pan and adds flavor).
Bake 30 to 40 minutes, or until a pale golden brown.
You can serve these with honey or cheese, but they are delicious just plain.
Makes 4 rolls
~ Susan Polis Shutz
Floralia was an ancient Roman festival honoring Flora, the goddess of flowers. Held between April 28 and May 3, Flora's festival celebrated flowers and the renewal of life that returns with the spring season.
We often hear the phrase, "Stop and smell the roses", referring to a need to slow down and enjoy the simple beauty that is all around us. According to leading botanist Dr. David Bramwell, there are approximately 422,000 different species of flowering plants in the world. That number represents a seemingly endless opportunity to enjoy the beauty, pleasure and perfume that flowers provide. We walk or drive by flowers everyday, whether they are in manicured gardens, growing freely in forests or fields, or popping out of cracks in the sidewalk, determined to share their beauty with us in the midst of cities covered in concrete and asphalt.
In addition to their visual and aromatic gifts, many flowers can provide medicinal benefits as well. One of my favorites is lavender. I always keep lavender essential oil in my medicine cabinet. According to a recent study published in the Journal of Medical Microbiology, lavender essential oil has a potent antifungal effect against common strains of fungi responsible for nail and skin infections. A 2002 study by Turkish researchers found that lavender essential oil was effective against Staphyloccoccus aureus. A study published in the journal Parasitology Research showed that lavander essential oil can completely eliminate three common human protazoal pathogens in vitro (in the lab).
Many people can personally attest to the relaxing effect of lavender when ingested, applied to the skin or inhaled. A study at the University of Southampton in the UK demonstrated positive outcomes for the use of lavender essential oil when inhaled for the treatment of insomnia.
Ambient odors of lavender have even been shown to reduce anxiety and improve mood in dental offices, according to a recent study published in the journal Physiology and Behavior.
The therapeutic benefits of lavender are just some of the many gifts available to us from the world of flowers. The next time you stop and smell the roses, remember to say thank you.
~~~~~~~~~
Mom's Day is coming up this month. Give your mom a gift that helps support mothers around the world. Click on the link for Fair Trade USA to check out the new Mother's Day Gift Guide, full of cool ideas for mom like Planet Botanicals Ethiopian Coffee Body Scrub. I have a tub of this luxurious scrub in my shower right now and I love it.
You can also send Mom a beautiful and ethical bouquet of Fair Trade Certified Flowers, available from OneWorldFlowers.org. All of their flowers are shipped directly from Fair Trade Certified farms to you in about 48 hours, so they last longer than typical flowers. Women workers on Fair Trade farms are paid fair wages and receive maternity leave and a guarantee of their job upon return. Plus, Fair Trade Flowers are grown using agricultural techniques that promote a healthy environment.
Both links can be found to the right, under Elaborations.
~~~
Libum was a type of bread made in Ancient Rome. Celebrate Floralia by making some Ancient Roman Libum with Lavender. I used Diamond Hitch Lavender in this recipe (see link under Elaborations).
Ancient Roman Libum with Lavender
This recipe is easy to make and results in the yummiest, moistest bread rolls. They are delicious with poultry, soups, salads, or served as an appetizer. Be sure to use lavender that you know to be free of pesticides. You can find lavender suitable for cooking at specialty stores and online.
3/4 cup all-purpose flour
8 oz of whole milk ricotta cheese
1 large egg, beaten
2 teaspoons dried culinary lavender
Pinch of salt
Extra virgin olive oil, for greasing pan
About 8 to 12 sprigs of fresh thyme
Preheat oven to 400°F
In a small bowl, beat cheese with a fork until it is soft (use an electric mixer, if necessary).
In a large bowl, combine four, lavender, salt, beaten egg and softened cheese. Mix until a soft, sticky dough is formed.
Grease a baking pan (one with a little depth) with a layer of olive oil.
Divide dough into 4 pieces and shape each piece into a bun shape. Place buns on oiled sheet with two or three sprigs of thyme under each bun (this helps keep them from sticking to pan and adds flavor).
Bake 30 to 40 minutes, or until a pale golden brown.
You can serve these with honey or cheese, but they are delicious just plain.
Makes 4 rolls
Atlas Hugged
"Forget not that the earth delights to feel your bare feet, and the winds long to play with your hair."
~ Kahlil Gibran
According to Yogic philosophy there are seven primary centers that reside in our energetic bodies (as opposed to our physical or spiritual bodies). Called chakras (the word chakra means wheel in Sanskrit), these energy centers span from the base of the spine to the top of the head.
The foundation of this system of chakras is the Root Chakra or Muladhara, which is located near the base of the spinal column. In Sanskrit, Mula means root. When this chakra is balanced we feel grounded, self-confident, powerful and connected to the earth. The health of this energetic center affects our feelings of survival, security and safety. You can nurture this chakra by practicing yoga, walking barefoot, gardening or playing hand drums. Eating root vegetables, like beets, carrots, onions, garlic, potatoes and radishes, also helps.
Our modern lifestyle tends to disconnect us from the Earth. We drive rather than walk; we get our food from the supermarket instead of planting and harvesting it; we listen to songs on iPods instead of playing music with our friends and neighbors. In order to fuel our cars and produce plastics, detergents, cosmetics and pills we are pumping trash and poisons into the Earth and its oceans and streams. Even for those who don't consider themselves "tree huggers", the increasing pollution and the wacky weather we've been experiencing has to be unsettling. No one, no matter what their political beliefs are, wants to live in a filthy home. The Earth is our home and we ought to keep it clean.
For the past two years, Earth Day Network has been encouraging people to make changes in their lifestyle in order to help clean up and heal our earthly home. Called A Billion Acts of Green, the campaign has inspired commitments from individuals, businesses, governments and organizations all over the world. These "Acts of Green" have included individuals pledging to ride a bike or walk more, cut down on plastic use, or call on elected leaders to support environmentally-friendly policies. Some organizations have decided to invest in clean energy or organize community projects to plant trees or promote recycling. Visionary entrepreneurs have met to brainstorm about a new, greener economy. This past Sunday was Earthday 2012 and the campaign reached its first Billion Acts of Green! You can be part of the next billion. To get ideas and make a commitment to help keep the Earth clean with your own act of green, big or small, see the link to the right, under Elaborations.
Taking an action, no matter how small, is empowering. Our survival is rooted to the Earth. Get back to your roots. Pledge your own Act of Green.
~~~~~~~~~
Stir up some Beet Greens Balsamic for an awesomely green side dish.
Beet Greens Balsamic
The next time you buy some beets, don't forget to eat your greens! Beet Greens are super tasty, simple to prepare and full of nutrients. These make a fantastic veggie meal when served over brown rice.
About 6 cups beet greens
(wash thoroughly, dry and remove stems before measuring)
2 tablespoons extra virgin olive oil
1 clove garlic, minced
About 1/2 teaspoon balsamic vinegar, for drizzling
Salt and pepper to taste
Heat oil in a large sauce pan over medium heat.
Add greens and stir quickly and constantly, using tongs, until wilted and wet (about 1 to 2 minutes). Reduce heat, add garlic and stir until fragrant. Add balsamic vinegar and stir well.
Season with a bit of salt and pepper, to taste. Serve immediately.
Serves 2 as a side dish
~ Kahlil Gibran
According to Yogic philosophy there are seven primary centers that reside in our energetic bodies (as opposed to our physical or spiritual bodies). Called chakras (the word chakra means wheel in Sanskrit), these energy centers span from the base of the spine to the top of the head.
The foundation of this system of chakras is the Root Chakra or Muladhara, which is located near the base of the spinal column. In Sanskrit, Mula means root. When this chakra is balanced we feel grounded, self-confident, powerful and connected to the earth. The health of this energetic center affects our feelings of survival, security and safety. You can nurture this chakra by practicing yoga, walking barefoot, gardening or playing hand drums. Eating root vegetables, like beets, carrots, onions, garlic, potatoes and radishes, also helps.
Our modern lifestyle tends to disconnect us from the Earth. We drive rather than walk; we get our food from the supermarket instead of planting and harvesting it; we listen to songs on iPods instead of playing music with our friends and neighbors. In order to fuel our cars and produce plastics, detergents, cosmetics and pills we are pumping trash and poisons into the Earth and its oceans and streams. Even for those who don't consider themselves "tree huggers", the increasing pollution and the wacky weather we've been experiencing has to be unsettling. No one, no matter what their political beliefs are, wants to live in a filthy home. The Earth is our home and we ought to keep it clean.
For the past two years, Earth Day Network has been encouraging people to make changes in their lifestyle in order to help clean up and heal our earthly home. Called A Billion Acts of Green, the campaign has inspired commitments from individuals, businesses, governments and organizations all over the world. These "Acts of Green" have included individuals pledging to ride a bike or walk more, cut down on plastic use, or call on elected leaders to support environmentally-friendly policies. Some organizations have decided to invest in clean energy or organize community projects to plant trees or promote recycling. Visionary entrepreneurs have met to brainstorm about a new, greener economy. This past Sunday was Earthday 2012 and the campaign reached its first Billion Acts of Green! You can be part of the next billion. To get ideas and make a commitment to help keep the Earth clean with your own act of green, big or small, see the link to the right, under Elaborations.
Taking an action, no matter how small, is empowering. Our survival is rooted to the Earth. Get back to your roots. Pledge your own Act of Green.
~~~~~~~~~
Stir up some Beet Greens Balsamic for an awesomely green side dish.
Beet Greens Balsamic
The next time you buy some beets, don't forget to eat your greens! Beet Greens are super tasty, simple to prepare and full of nutrients. These make a fantastic veggie meal when served over brown rice.
About 6 cups beet greens
(wash thoroughly, dry and remove stems before measuring)
2 tablespoons extra virgin olive oil
1 clove garlic, minced
About 1/2 teaspoon balsamic vinegar, for drizzling
Salt and pepper to taste
Heat oil in a large sauce pan over medium heat.
Add greens and stir quickly and constantly, using tongs, until wilted and wet (about 1 to 2 minutes). Reduce heat, add garlic and stir until fragrant. Add balsamic vinegar and stir well.
Season with a bit of salt and pepper, to taste. Serve immediately.
Serves 2 as a side dish
A New Leaf
"Do not think of your faults,
still less of others' faults;
look for what is good and strong,
and try to imitate it.
Your faults will drop off,
like dead leaves,
when their time comes."
~ John Ruskin
The origin of the idiomatic expression, "Turn over a new leaf" can be traced to the 16th century. Book pages were once referred to as "leaves" and so this expression was advising one to figuratively turn the page and make a fresh start, usually with regard to one's personal habits and behaviors.
Both my bedroom and my office area look out onto a patio that sits under a little tree. This time of year the tree is covered in leaves that fall at a rate of thirty or so per day, making for a beautiful view as well as seemingly non-stop sweeping duties.
This morning, as I often do, I had my coffee outside, under the tree. I watched several little yellow leaves flutter down to the ground one at a time, as my cats chased each of them. It occurred to me that trees do not shed their old leaves all at once. They also do not grow new green ones in one big, dramatic, sweeping action. Each old leaf falls to the ground individually. And, when the time comes for new growth, one leaf begins to form, and then another and another, until the tree is, once again, covered in green.
Social change happens in much the same way, whether individually or collectively. Many people complain that the small things we do can't make a big enough difference when it comes to the huge, pressing needs of our people and our planet. But I would say that big changes almost always have small starts.
In 1955, Rosa Parks decided not to give up her seat on the bus for a white passenger and sparked the Montgomery Bus Boycott, which, in turn, inspired the U.S. Civil Rights movement and led to laws of racial segregation ultimately being declared unconstitutional by our Supreme Court.
In 1969, when the internet was conceived by the U.S. Department of Defense, there were only 4 computers connected to it.
Who was the first person in modern times to take their own bag to the supermarket? Now reusable shopping bags are quite common, if not yet universal.
I have made big changes in my eating and exercising habits. I used to consume plenty of fast food. I didn't exercise much. I always seemed to be 20 to 30 pounds heavier than I wanted to be. These days I don't eat any factory meat or poultry. Nothing in my cupboard contains high-fructose corn syrup, trans fats, or other processed ingredients. Most of my food choices are organic, local and/or fair trade. I walk or do yoga almost every day and I feel healthy, and happy with my body. However, my habits did not change overnight. I began one afternoon several years ago by making one small decision: to give thanks before every meal. That one choice led to another and another and, ultimately, to my current life as an author and blogger.
This week, make one small change in your own life, in your own choices, in your own habits. The benefits from that one small change will inspire you to take more action and your actions will inspire someone else to do the same.
Don't despair that the world is not yet what you want it to be. Turn over one new leaf. The revolution will be incrementalized.
~~~~~~~~~
A good start to your day would be one of these delicious Raspberry Ricotta Turnovers.
Raspberry Ricotta Turnovers
These tasty, easy to make pastries were inspired by Cassateddi di ricotta, a delicious Sicilian pastry filled with sweetened ricotta and fruit. I used frozen puff pastry and baked them in the oven for easier preparation. The results are equally delicious and will be a sure-fire hit for breakfast, dessert or anytime!
1 (17.3 oz) package of frozen puff pastry sheets
1 cup whole milk ricotta, drained overnight*
Zest of one lemon
3 tablespoons sugar
8 teaspoons seedless raspberry preserves
About 1/4 cup semi-sweet chocolate chips
1 egg
Powdered sugar, for dusting
*Put 1 cup ricotta into a large mesh strainer and place this over a large bowl. Put a piece of plastic wrap over the ricotta and weigh that down with a small, heavy bowl. Cover and place in fridge for several hours or overnight. Discard drained liquid. You should end up with about 3/4 cup ricotta after draining.
Thaw puff pastry according to package directions.
In a small bowl, combine ricotta, zest and sugar. Mix thoroughly with a fork.
Dust a clean, flat work surface with flour. Lay out one sheet of pastry (set other sheet aside for now). Dust pastry lightly with flour. Roll gently with rolling pin just enough to even out any creases in pastry sheet and create a 9 & 1/2" square.
Cut pastry sheet into 4 equal squares of 4 & 3/4" x 4 & 3/4" each.
Place one teaspoon of raspberry preserves into center of each square and spread into a small circle with back of spoon. On each square, top raspberry circle with a rounded tablespoon of ricotta mixture. Top each mound of ricotta with several chocolate chips.
In a small bowl, beat egg with a little water.
Using your finger, spread some egg wash around the inside edges of each square. Bring one corner of square up and over filling to meet the opposite corner, forming a triangle shape. Press edges together with your finger to seal. Use a fork to lightly seal edges again, then press once more with your finger to make sure there are no openings.
Using a sharp knife, cut three 1 inch slits in center top of each turnover to vent. Brush surface of turnovers with egg wash. Put assembled turnovers in fridge while you repeat the process with the second sheet of pastry to make four more turnovers. Place all turnovers in fridge to chill while you preheat the oven.
Preheat oven to 400°F
Place turnovers 1/2" apart on a baking sheet and place baking sheet on an upper rack in your oven. Bake for 20 to 25 minutes, or until golden brown (check at 18 minutes).
Let turnovers cool a minute or two and then loosen with a spatula to make sure they don't stick. Dust generously with powdered sugar. Move to a foil-lined counter to cool further.
You can serve warm or cold. Store in fridge overnight or wrap well and freeze if you want to keep them longer. You can just thaw them out and eat them, they're still yummy!
Makes 8 turnovers
still less of others' faults;
look for what is good and strong,
and try to imitate it.
Your faults will drop off,
like dead leaves,
when their time comes."
~ John Ruskin
The origin of the idiomatic expression, "Turn over a new leaf" can be traced to the 16th century. Book pages were once referred to as "leaves" and so this expression was advising one to figuratively turn the page and make a fresh start, usually with regard to one's personal habits and behaviors.
Both my bedroom and my office area look out onto a patio that sits under a little tree. This time of year the tree is covered in leaves that fall at a rate of thirty or so per day, making for a beautiful view as well as seemingly non-stop sweeping duties.
This morning, as I often do, I had my coffee outside, under the tree. I watched several little yellow leaves flutter down to the ground one at a time, as my cats chased each of them. It occurred to me that trees do not shed their old leaves all at once. They also do not grow new green ones in one big, dramatic, sweeping action. Each old leaf falls to the ground individually. And, when the time comes for new growth, one leaf begins to form, and then another and another, until the tree is, once again, covered in green.
Social change happens in much the same way, whether individually or collectively. Many people complain that the small things we do can't make a big enough difference when it comes to the huge, pressing needs of our people and our planet. But I would say that big changes almost always have small starts.
In 1955, Rosa Parks decided not to give up her seat on the bus for a white passenger and sparked the Montgomery Bus Boycott, which, in turn, inspired the U.S. Civil Rights movement and led to laws of racial segregation ultimately being declared unconstitutional by our Supreme Court.
In 1969, when the internet was conceived by the U.S. Department of Defense, there were only 4 computers connected to it.
Who was the first person in modern times to take their own bag to the supermarket? Now reusable shopping bags are quite common, if not yet universal.
I have made big changes in my eating and exercising habits. I used to consume plenty of fast food. I didn't exercise much. I always seemed to be 20 to 30 pounds heavier than I wanted to be. These days I don't eat any factory meat or poultry. Nothing in my cupboard contains high-fructose corn syrup, trans fats, or other processed ingredients. Most of my food choices are organic, local and/or fair trade. I walk or do yoga almost every day and I feel healthy, and happy with my body. However, my habits did not change overnight. I began one afternoon several years ago by making one small decision: to give thanks before every meal. That one choice led to another and another and, ultimately, to my current life as an author and blogger.
This week, make one small change in your own life, in your own choices, in your own habits. The benefits from that one small change will inspire you to take more action and your actions will inspire someone else to do the same.
Don't despair that the world is not yet what you want it to be. Turn over one new leaf. The revolution will be incrementalized.
~~~~~~~~~
A good start to your day would be one of these delicious Raspberry Ricotta Turnovers.
Raspberry Ricotta Turnovers
These tasty, easy to make pastries were inspired by Cassateddi di ricotta, a delicious Sicilian pastry filled with sweetened ricotta and fruit. I used frozen puff pastry and baked them in the oven for easier preparation. The results are equally delicious and will be a sure-fire hit for breakfast, dessert or anytime!
1 (17.3 oz) package of frozen puff pastry sheets
1 cup whole milk ricotta, drained overnight*
Zest of one lemon
3 tablespoons sugar
8 teaspoons seedless raspberry preserves
About 1/4 cup semi-sweet chocolate chips
1 egg
Powdered sugar, for dusting
*Put 1 cup ricotta into a large mesh strainer and place this over a large bowl. Put a piece of plastic wrap over the ricotta and weigh that down with a small, heavy bowl. Cover and place in fridge for several hours or overnight. Discard drained liquid. You should end up with about 3/4 cup ricotta after draining.
Thaw puff pastry according to package directions.
In a small bowl, combine ricotta, zest and sugar. Mix thoroughly with a fork.
Dust a clean, flat work surface with flour. Lay out one sheet of pastry (set other sheet aside for now). Dust pastry lightly with flour. Roll gently with rolling pin just enough to even out any creases in pastry sheet and create a 9 & 1/2" square.
Cut pastry sheet into 4 equal squares of 4 & 3/4" x 4 & 3/4" each.
Place one teaspoon of raspberry preserves into center of each square and spread into a small circle with back of spoon. On each square, top raspberry circle with a rounded tablespoon of ricotta mixture. Top each mound of ricotta with several chocolate chips.
In a small bowl, beat egg with a little water.
Using your finger, spread some egg wash around the inside edges of each square. Bring one corner of square up and over filling to meet the opposite corner, forming a triangle shape. Press edges together with your finger to seal. Use a fork to lightly seal edges again, then press once more with your finger to make sure there are no openings.
Using a sharp knife, cut three 1 inch slits in center top of each turnover to vent. Brush surface of turnovers with egg wash. Put assembled turnovers in fridge while you repeat the process with the second sheet of pastry to make four more turnovers. Place all turnovers in fridge to chill while you preheat the oven.
Preheat oven to 400°F
Place turnovers 1/2" apart on a baking sheet and place baking sheet on an upper rack in your oven. Bake for 20 to 25 minutes, or until golden brown (check at 18 minutes).
Let turnovers cool a minute or two and then loosen with a spatula to make sure they don't stick. Dust generously with powdered sugar. Move to a foil-lined counter to cool further.
You can serve warm or cold. Store in fridge overnight or wrap well and freeze if you want to keep them longer. You can just thaw them out and eat them, they're still yummy!
Makes 8 turnovers
Breathe
"Whenever I feel blue, I start breathing again."
~ L. Frank Baum
Spring has once again filled the orange tree outside my house with an abundance of fragrant blossoms. Each time I walk in and out of my house I can smell their heavenly scent and I find myself breathing more deeply than usual, in order to fully appreciate the distinct and lovely perfume of the orange blossoms.
For most of us, taking full, deep breaths is the exception, rather than the norm. This can be both a symptom and a cause of living a stressful life. Rapid, shallow breathing sends a message to our adrenal glands that we are in a fight or flight scenario; those glands then start producing stress hormones like cortisol. Higher and prolonged levels of cortisol in the bloodstream can have negative effects on cognitive performance, thyroid function, blood sugar, immunity, and blood pressure, as well as a decrease in muscle tissue and bone density and an increase in abdominal fat.
Deep, conscious, abdominal breathing has been proven to relieve stress, dampen the production of stress hormones and help lower blood pressure; it can be beneficial for people with anxiety, insomnia, chronic pain, asthma and depression. Dr. Andrew Weil says, "If I had to limit my advice on healthier living to just one tip, it would be to learn to breathe correctly."
Stop being a shallow breather. Begin reaping the benefits of breathing deeply. Here's how:
1. Find a quiet place to sit or lie down.
2. Breathe in slowly through your nose, allowing your chest and belly to rise as you fill your lungs. Placing your hand lightly over your solar plexus, just below your ribcage, can be helpful in training yourself how to do this.
3. Let your abdomen expand completely.
4. Exhale slowly through your nose as well.
5. Empty your lungs completely before taking your next breath.
As you are first learning to practice deep breathing, it can be helpful to slowly count to yourself, "1, 2, 3, 4, 5, 6...", as you breath in, and then count again as you breath out. Try to make your inhales and exhales of equal length.
Try this technique for just five minutes in the morning and five minutes in the evening. You will be amazed at how much better you feel afterwards! This is also a wonderful technique to use when you feel stressed, overworked, or over-emotional.
You can renew yourself faster than springtime renews your garden. Just take a deep breath and begin.
~~~~~~~~~
Savor the spring flavor of orange blossoms with a trio of beverages: Orange Blossom Fizz, Orange Blossom Cocktail and Orange Blossom Iced Tea.
Orange Blossom Fizz
This delicious and sophisticated soda combines fresh orange juice with orange blossom water, a distilled liquid from orange blossoms that is used by Middle Eastern and Mediterranean cooks to flavor pastries, creams and syrups . You can find orange blossom water at Whole Foods Markets, Middle Eastern grocery stores, specialty stores, and online. Alternate versions are given below.
For each serving you will need:
1/2 cup of fresh orange juice (about one orange)
2 teaspoons organic sugar (or to taste)
1/8 teaspoon orange blossom water
Sparkling water
Slices of orange peel
In a 16 oz glass:
Add fresh orange juice.
Stir in sugar until dissolved.
Stir in orange blossom water.
Add ice to halfway up glass.
Fill with sparkling water.
Add a slice of orange peel, stir and serve.
Orange Blossom Cocktail
Add 1 ounce orange-flavored liqueur before adding sparkling water.
Orange Blossom Iced Tea
Substitute freshly-brewed and chilled iced black or green tea for the sparkling water.
~ L. Frank Baum
Spring has once again filled the orange tree outside my house with an abundance of fragrant blossoms. Each time I walk in and out of my house I can smell their heavenly scent and I find myself breathing more deeply than usual, in order to fully appreciate the distinct and lovely perfume of the orange blossoms.
For most of us, taking full, deep breaths is the exception, rather than the norm. This can be both a symptom and a cause of living a stressful life. Rapid, shallow breathing sends a message to our adrenal glands that we are in a fight or flight scenario; those glands then start producing stress hormones like cortisol. Higher and prolonged levels of cortisol in the bloodstream can have negative effects on cognitive performance, thyroid function, blood sugar, immunity, and blood pressure, as well as a decrease in muscle tissue and bone density and an increase in abdominal fat.
Deep, conscious, abdominal breathing has been proven to relieve stress, dampen the production of stress hormones and help lower blood pressure; it can be beneficial for people with anxiety, insomnia, chronic pain, asthma and depression. Dr. Andrew Weil says, "If I had to limit my advice on healthier living to just one tip, it would be to learn to breathe correctly."
Stop being a shallow breather. Begin reaping the benefits of breathing deeply. Here's how:
1. Find a quiet place to sit or lie down.
2. Breathe in slowly through your nose, allowing your chest and belly to rise as you fill your lungs. Placing your hand lightly over your solar plexus, just below your ribcage, can be helpful in training yourself how to do this.
3. Let your abdomen expand completely.
4. Exhale slowly through your nose as well.
5. Empty your lungs completely before taking your next breath.
As you are first learning to practice deep breathing, it can be helpful to slowly count to yourself, "1, 2, 3, 4, 5, 6...", as you breath in, and then count again as you breath out. Try to make your inhales and exhales of equal length.
Try this technique for just five minutes in the morning and five minutes in the evening. You will be amazed at how much better you feel afterwards! This is also a wonderful technique to use when you feel stressed, overworked, or over-emotional.
You can renew yourself faster than springtime renews your garden. Just take a deep breath and begin.
~~~~~~~~~
Savor the spring flavor of orange blossoms with a trio of beverages: Orange Blossom Fizz, Orange Blossom Cocktail and Orange Blossom Iced Tea.
Orange Blossom Fizz
This delicious and sophisticated soda combines fresh orange juice with orange blossom water, a distilled liquid from orange blossoms that is used by Middle Eastern and Mediterranean cooks to flavor pastries, creams and syrups . You can find orange blossom water at Whole Foods Markets, Middle Eastern grocery stores, specialty stores, and online. Alternate versions are given below.
For each serving you will need:
1/2 cup of fresh orange juice (about one orange)
2 teaspoons organic sugar (or to taste)
1/8 teaspoon orange blossom water
Sparkling water
Slices of orange peel
In a 16 oz glass:
Add fresh orange juice.
Stir in sugar until dissolved.
Stir in orange blossom water.
Add ice to halfway up glass.
Fill with sparkling water.
Add a slice of orange peel, stir and serve.
Orange Blossom Cocktail
Add 1 ounce orange-flavored liqueur before adding sparkling water.
Orange Blossom Iced Tea
Substitute freshly-brewed and chilled iced black or green tea for the sparkling water.
Which Came First?
"The possession of knowledge does not kill the sense of wonder and mystery. There is always more mystery."
~ Anais Nin
When I was a young girl, my mother introduced me to A Ceremony of Carols, a choral piece written in 1942 by composer Benjamin Britten. One of my favorite movements from the work was, and still is, "Deo Gracias", which consists of female voices singing a medieval text by an anonymous author. The first part of the song speaks of the biblical Fall of Man, when Adam was tempted by Eve in the Garden of Eden, and the resulting bondage of Adam outside of heaven. Here is the medieval text:
Adam lay ybounden,
Bounden in a bond;
Four thousand winter
Thought he not too long.
And all was for an apple,
An apple that he took.
As clerkes finden,
Written in their book.
The author seems to be of the opinion that four thousand years of bondage was a pretty high price to pay for a bite of an apple. The next part of the text, however, is my favorite. It speaks to both the optimist and the revolutionary in me:
Ne had the apple taken been,
The apple taken been,
Ne had never our lady,
A been heavene queen.
These words put forth a beautiful paradox: If Adam and Eve had never eaten the apple, Mary would never have become the mother of Jesus. The joy of Christmas and the redemption and renewal symbolized by Easter would never have been brought into the world.
Blessed be the time
That apple taken was!
Therefore we moun singen:
Deo Gracias! Deo Gracias! Deo Gracias!
The curse becomes a blessing, a blessing to be grateful for. What seemed to be a triumph of darkness was actually the beginning of a journey toward a miraculous sunrise. Hence the exclamation at the song's end of Deo Gracias (Thank you God)!
How many times have you experienced disappointment, only to realize later that things actually turned out for the best? How often have you wished for something that didn't come true, and then later been relieved that it never happened, perhaps because, if it had, some other blessing that you never could have foreseen would not have been possible?
The next time you think that all is lost, say, "Thank you!" Sometimes the most glorious surprises are hatched from the egg of disappointment. When the apple has been enjoyed and the core is tossed to the ground, its story has not come to an end. The blessing may be in the seed.
~~~~~~~~~
Spice up your left-over Easter Eggs with this recipe for Huevos Bravos (Spicy Deviled Eggs). The hens at Vital Farms Pastured Eggs live like birds should, on organic green pasture under open skies. Their eggs are better for you and better for the hens and they taste better too. Click on the link for Vital Farms under Elaborations, up and to the right.
Huevos Bravos (Spicy Deviled Eggs)
These make tasty tapas or the centerpiece of a light brunch. You can make these a few hours ahead and store in the refrigerator until ready to serve.
6 hard-boiled eggs
3/8 of a cup organic mayonnaise
1 tablespoon organic ketchup
1/4 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon dried thyme
A tiny dash of cayenne
Or
1 or 2 drops of hot sauce
Chopped Italian Parsley, for garnish
Cut hard-boiled eggs in half, lengthwise.
Scoop out yolks into a small bowl. Set whites aside.
Mix together yolks with mayo, ketchup, cumin, paprika, thyme, and cayenne or hot sauce. Stir together until creamy.
Fill up hollows in whites with the mixture. Sprinkle chopped parsley over filled eggs and serve.
Serves 4 to 6
~ Anais Nin
When I was a young girl, my mother introduced me to A Ceremony of Carols, a choral piece written in 1942 by composer Benjamin Britten. One of my favorite movements from the work was, and still is, "Deo Gracias", which consists of female voices singing a medieval text by an anonymous author. The first part of the song speaks of the biblical Fall of Man, when Adam was tempted by Eve in the Garden of Eden, and the resulting bondage of Adam outside of heaven. Here is the medieval text:
Adam lay ybounden,
Bounden in a bond;
Four thousand winter
Thought he not too long.
And all was for an apple,
An apple that he took.
As clerkes finden,
Written in their book.
The author seems to be of the opinion that four thousand years of bondage was a pretty high price to pay for a bite of an apple. The next part of the text, however, is my favorite. It speaks to both the optimist and the revolutionary in me:
Ne had the apple taken been,
The apple taken been,
Ne had never our lady,
A been heavene queen.
These words put forth a beautiful paradox: If Adam and Eve had never eaten the apple, Mary would never have become the mother of Jesus. The joy of Christmas and the redemption and renewal symbolized by Easter would never have been brought into the world.
Blessed be the time
That apple taken was!
Therefore we moun singen:
Deo Gracias! Deo Gracias! Deo Gracias!
The curse becomes a blessing, a blessing to be grateful for. What seemed to be a triumph of darkness was actually the beginning of a journey toward a miraculous sunrise. Hence the exclamation at the song's end of Deo Gracias (Thank you God)!
How many times have you experienced disappointment, only to realize later that things actually turned out for the best? How often have you wished for something that didn't come true, and then later been relieved that it never happened, perhaps because, if it had, some other blessing that you never could have foreseen would not have been possible?
The next time you think that all is lost, say, "Thank you!" Sometimes the most glorious surprises are hatched from the egg of disappointment. When the apple has been enjoyed and the core is tossed to the ground, its story has not come to an end. The blessing may be in the seed.
~~~~~~~~~
Spice up your left-over Easter Eggs with this recipe for Huevos Bravos (Spicy Deviled Eggs). The hens at Vital Farms Pastured Eggs live like birds should, on organic green pasture under open skies. Their eggs are better for you and better for the hens and they taste better too. Click on the link for Vital Farms under Elaborations, up and to the right.
Huevos Bravos (Spicy Deviled Eggs)
These make tasty tapas or the centerpiece of a light brunch. You can make these a few hours ahead and store in the refrigerator until ready to serve.
6 hard-boiled eggs
3/8 of a cup organic mayonnaise
1 tablespoon organic ketchup
1/4 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon dried thyme
A tiny dash of cayenne
Or
1 or 2 drops of hot sauce
Chopped Italian Parsley, for garnish
Cut hard-boiled eggs in half, lengthwise.
Scoop out yolks into a small bowl. Set whites aside.
Mix together yolks with mayo, ketchup, cumin, paprika, thyme, and cayenne or hot sauce. Stir together until creamy.
Fill up hollows in whites with the mixture. Sprinkle chopped parsley over filled eggs and serve.
Serves 4 to 6
Marine Layer
"The planet will be here and we'll be long gone...
And if it's true that plastic is not degradable, well,
the planet will simply incorporate plastic into a new paradigm:
The Earth plus Plastic...
Could be the only reason the earth allowed us to be
spawned from it in the first place.
It wanted plastic for itself, didn't know how to make it, needed us.
Could be the answer to our age-old egocentric philosophical question,
"Why are we here?"
~ George Carlin
The Great Pacific Garbage Patch is an area of marine debris concentration in the North Pacific Ocean. Although much of the contents of this floating collection of our cast-offs is made up of things like bottles, old shoes, lighters and derelict fishing nets, most of the debris found in the patch are small bits of floating plastic, too small to be seen by the naked eye. In fact, this giant swirling concentration of trash is 90% plastic. Plastic does not biodegrade, but it does break down into tiny particles. These small, multicolored pieces resemble fish food. Recent scientific measurements have determined that there are now six times more plastic particles in the water than there are plankton, a crucial source of food for fish and whales. These plastic particles attract and accumulate chemical poisons in the water. Many scientists worry that we are consuming these poisons through the fish that we eat.
According to the United Nations Environment Programme, plastic is killing a million seabirds a year and over 100,000 marine mammals and turtles. It kills by choking and by fatally clogging up digestive tracts. Bottle caps, pocket combs, toothbrushes, tampon applicators and plastic shopping bags are routinely found in the stomachs of dead seabirds and turtles.
Plastics are cheap to make and producers are reluctant to invest in using recycled plastic. We, as consumers, must encourage recycling with our own practices and with consumer demand for recycled products. Here are some ways you can encourage recycling and cut down on plastic production:
Recycle your old electronics:
Apple will buy back good-condition Apple products and recycle your broken ones. Retailers like Best Buy, RadioShack and Staples have recycling drop-off boxes at their stores. Staples also recycles old ink-pad cartridges.
Don't put your old cellphone in a drawer. Old cellphones are gladly recycled by companies like Gazelle, NextWorth and ReCellular. Even super-outdated phones are worth recycling for the raw precious metals they contain. Each cellphone contains about 0.034 grams of gold, 16 grams of copper, 0.35 grams of silver and 0.00034 grams of platinum!
Goodwill Industries accepts working and non-working electronics like TV's, computers, printers, radios, can openers, stereos, fans, VCRs and game consoles. They also take e-waste, such as cords, plugs and firewire cables.
Recycle your shoes:
Nike Reuse-A-Shoe drop-off locations can be found at most Nike and Converse stores and at community recycling centers. Nike will even help you start a group or project to collect shoes in your community. Visit Nikereuseashoe.com for details.
Cut down on plastic bags and bottles:
Say no to plastic shopping bags at retail stores. Invest in some reusable shopping bags and then keep a bunch in your car at all times, so you get used to using them.
Switch to refillable glass water bottles when you need to take your water on the road. Invest in a tap water filter for your kitchen faucet.
Vote with your wallet:
Preserve makes toothbrushes, razors, tableware and kitchen accessories using 100% recycled plastics and all of their products are themselves recyclable. They don't test on animals and the products are made right here in the USA. To find out where to buy or to purchase online, visit preserveproducts.com.
Uncommon Goods has unique and super cool recycled gifts made from things like bicycles, old cassette tapes, flip-flops and car parts. Visit uncommongoods.com and select recycled gifts in the search box.
Life was born in the ocean. Help to protect both. Reduce your plastic pollution.
~~~~~~~~~
Be sure to use Wild Alaskan Salmon in these yummy Wild Salmon Taquitos. Unlike farmed salmon, Wild Alaskan Salmon grow in the most pristine and remote waters left on earth and are considered sustainable by the Marine Stewardship Council. For more information on sustainable seafood sources, see the link for the Marine Stewardship Council under Elaborations, up and to the right.
Wild Salmon Taquitos
These tasty fish taquitos are a nice change from the usual taquito filling. Serve them with your favorite salsa or Tarter Sauce Piquant (recipe below).
6 green onions
2 (6 oz) cans boneless, skinless Wild Alaskan Salmon, drained
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon honey
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/8 teaspoon chile powder
1/8 teaspoon salt
Freshly ground black pepper to taste
12 (6 inch) organic corn tortillas
Canola oil for frying
Clean and trim green onions. Separate white part from green tops. Chop both and set green parts aside.
In a medium bowl, combine salmon, lemon juice, olive oil, honey, paprika, thyme, chile powder, salt and pepper. Stir in chopped white parts of onions. Set mixture aside.
Place tortillas in a large plastic zip bag and microwave 1 minute to soften (important step, so that tortillas don't break when you role them).
Place one tortilla on a flat surface. Put about 2 tablespoons of salmon mixture toward the bottom of the tortilla in a lengthwise shape. Roll tortilla up tightly over the salmon in a cigar shape and secure with a tooth pick. Continue with the remaining tortillas.
Heat about 1/2 cup of canola oil in a large saucepan or fryer over medium-high heat until a piece of tortilla sizzles when dropped in.
Working one at a time, remove toothpick and, gently holding taquito closed with tongs, place into the oil and hold gently until taquito is holding its shape. Continue with remaining taquitos, frying about 4 at a time. You can add a little more oil between batches, if necessary. Fry, turning, until golden and crispy on all sides.
Let drain on paper towels. Serve hot with salsa or tarter sauce and garnish with the chopped green onion tops.
Makes 12 taquitos
Tarter Sauce Piquant
3/4 cup organic mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons sweet pickle relish
1 tablespoon capers, chopped up
A few drops of your favorite hot sauce, to taste
Freshly ground black pepper, to taste
Stir together ingredients and put in fridge for at least 30 minutes to blend flavors.
Store in fridge (I like to keep this in an empty mayonnaise jar). Keeps at least one week.
And if it's true that plastic is not degradable, well,
the planet will simply incorporate plastic into a new paradigm:
The Earth plus Plastic...
Could be the only reason the earth allowed us to be
spawned from it in the first place.
It wanted plastic for itself, didn't know how to make it, needed us.
Could be the answer to our age-old egocentric philosophical question,
"Why are we here?"
~ George Carlin
The Great Pacific Garbage Patch is an area of marine debris concentration in the North Pacific Ocean. Although much of the contents of this floating collection of our cast-offs is made up of things like bottles, old shoes, lighters and derelict fishing nets, most of the debris found in the patch are small bits of floating plastic, too small to be seen by the naked eye. In fact, this giant swirling concentration of trash is 90% plastic. Plastic does not biodegrade, but it does break down into tiny particles. These small, multicolored pieces resemble fish food. Recent scientific measurements have determined that there are now six times more plastic particles in the water than there are plankton, a crucial source of food for fish and whales. These plastic particles attract and accumulate chemical poisons in the water. Many scientists worry that we are consuming these poisons through the fish that we eat.
According to the United Nations Environment Programme, plastic is killing a million seabirds a year and over 100,000 marine mammals and turtles. It kills by choking and by fatally clogging up digestive tracts. Bottle caps, pocket combs, toothbrushes, tampon applicators and plastic shopping bags are routinely found in the stomachs of dead seabirds and turtles.
Plastics are cheap to make and producers are reluctant to invest in using recycled plastic. We, as consumers, must encourage recycling with our own practices and with consumer demand for recycled products. Here are some ways you can encourage recycling and cut down on plastic production:
Recycle your old electronics:
Apple will buy back good-condition Apple products and recycle your broken ones. Retailers like Best Buy, RadioShack and Staples have recycling drop-off boxes at their stores. Staples also recycles old ink-pad cartridges.
Don't put your old cellphone in a drawer. Old cellphones are gladly recycled by companies like Gazelle, NextWorth and ReCellular. Even super-outdated phones are worth recycling for the raw precious metals they contain. Each cellphone contains about 0.034 grams of gold, 16 grams of copper, 0.35 grams of silver and 0.00034 grams of platinum!
Goodwill Industries accepts working and non-working electronics like TV's, computers, printers, radios, can openers, stereos, fans, VCRs and game consoles. They also take e-waste, such as cords, plugs and firewire cables.
Recycle your shoes:
Nike Reuse-A-Shoe drop-off locations can be found at most Nike and Converse stores and at community recycling centers. Nike will even help you start a group or project to collect shoes in your community. Visit Nikereuseashoe.com for details.
Cut down on plastic bags and bottles:
Say no to plastic shopping bags at retail stores. Invest in some reusable shopping bags and then keep a bunch in your car at all times, so you get used to using them.
Switch to refillable glass water bottles when you need to take your water on the road. Invest in a tap water filter for your kitchen faucet.
Vote with your wallet:
Preserve makes toothbrushes, razors, tableware and kitchen accessories using 100% recycled plastics and all of their products are themselves recyclable. They don't test on animals and the products are made right here in the USA. To find out where to buy or to purchase online, visit preserveproducts.com.
Uncommon Goods has unique and super cool recycled gifts made from things like bicycles, old cassette tapes, flip-flops and car parts. Visit uncommongoods.com and select recycled gifts in the search box.
Life was born in the ocean. Help to protect both. Reduce your plastic pollution.
~~~~~~~~~
Be sure to use Wild Alaskan Salmon in these yummy Wild Salmon Taquitos. Unlike farmed salmon, Wild Alaskan Salmon grow in the most pristine and remote waters left on earth and are considered sustainable by the Marine Stewardship Council. For more information on sustainable seafood sources, see the link for the Marine Stewardship Council under Elaborations, up and to the right.
Wild Salmon Taquitos
These tasty fish taquitos are a nice change from the usual taquito filling. Serve them with your favorite salsa or Tarter Sauce Piquant (recipe below).
6 green onions
2 (6 oz) cans boneless, skinless Wild Alaskan Salmon, drained
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon honey
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/8 teaspoon chile powder
1/8 teaspoon salt
Freshly ground black pepper to taste
12 (6 inch) organic corn tortillas
Canola oil for frying
Clean and trim green onions. Separate white part from green tops. Chop both and set green parts aside.
In a medium bowl, combine salmon, lemon juice, olive oil, honey, paprika, thyme, chile powder, salt and pepper. Stir in chopped white parts of onions. Set mixture aside.
Place tortillas in a large plastic zip bag and microwave 1 minute to soften (important step, so that tortillas don't break when you role them).
Place one tortilla on a flat surface. Put about 2 tablespoons of salmon mixture toward the bottom of the tortilla in a lengthwise shape. Roll tortilla up tightly over the salmon in a cigar shape and secure with a tooth pick. Continue with the remaining tortillas.
Heat about 1/2 cup of canola oil in a large saucepan or fryer over medium-high heat until a piece of tortilla sizzles when dropped in.
Working one at a time, remove toothpick and, gently holding taquito closed with tongs, place into the oil and hold gently until taquito is holding its shape. Continue with remaining taquitos, frying about 4 at a time. You can add a little more oil between batches, if necessary. Fry, turning, until golden and crispy on all sides.
Let drain on paper towels. Serve hot with salsa or tarter sauce and garnish with the chopped green onion tops.
Makes 12 taquitos
Tarter Sauce Piquant
3/4 cup organic mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons sweet pickle relish
1 tablespoon capers, chopped up
A few drops of your favorite hot sauce, to taste
Freshly ground black pepper, to taste
Stir together ingredients and put in fridge for at least 30 minutes to blend flavors.
Store in fridge (I like to keep this in an empty mayonnaise jar). Keeps at least one week.
Anahata
"As vast as the space outside of you
is the space inside your heart.
Within it are both heaven and earth,
fire and air,
sun and moon,
lightning and the stars.
Whatever belongs to you here on earth and all that does not,
all this is contained within your heart."
~ Chandogya Upanishad
Today is the first day of spring, also known as the Spring Equinox. The term equinox refers to the fact that today night and day are almost exactly the same length all over the world. It is the center season, of which we have two, the other being our Fall Equinox in September. In the fall the growing season comes to a close, but now, in springtime, everything is renewed; everything is green and full of promise.
Green is also the color of our 4th chakra, the chakra of the heart center.
Physically, our heart is the center of our physical body. The heart is where our used blood goes to die and be reborn, newly oxygenated by the air we breathe using our lungs. The heart then pumps this freshly nourished blood throughout our bodies. Our physical heart is what keeps our body alive.
Our energetic heart is what keeps our spirit alive. The 4th chakra is associated with love, empathy, selflessness, abundance and compassion.
This morning I wasn't feeling particularly compassionate. I live on a busy street. The cars were driving back and forth in front of my house, incessantly. My neighbors took their dogs out for a walk to do their daily business, preferring my lawn for this task instead of their own. The garbage collector's truck backed up and down the driveways with an annoying beep, beep, beep. Worst of all, the loud, intrusive hum of the leaf blowers invaded my thoughts, which, on this first day of spring, were far from serene.
I decide to go inside my house to meditate, hoping to shut out the chaotic world outside and go within my heart to commune with the divine.
I find a comfortable place to sit and begin by breathing deeply, in and out through my nose. I close my eyes and visualize myself sitting in a garden, beneath a large, majestic tree. The tree's roots twist and wind into the earth below me as if attempting to create a figure eight. A brick-lined path begins next to the tree and I decide to follow it. As I walk along I see orange trees bursting with blossoms and I breathe in their heavenly scent. The yellow sun shines brightly overhead and I bask in its warmth and light. I continue down the path, finally coming to a moss-covered, tree-lined garden. In front of me is a huge green rose bush, adorned with pink, fragrant blossoms. As I inhale the perfumed petals, I notice a flash of gold coming from behind the bush. I move to get a closer look and discover a small golden door. If I open this tiny door, what will I find? Will I see the face of God? Will I discover my true self? Will I know the meaning of life? Carefully, slowly, I open the door and find myself... in front of my house. The cars drive back and forth, rhythmically. My neighbors and their dogs are taking their daily walks. The garbage collector's truck backs up and down each driveway. The leaf blowers are humming, the sun is shining and I am smiling. I open my eyes and I am grateful for what I discovered within the secret chamber of my heart. I saw the faces of God and in those faces I found my true self.
"That which is below is like that which is on high, and that which is on high is like that which is below; by these things are made the miracles of one thing."
~ Fulcanelli, The Emerald Tablet of Hermes
Happy first day of spring!
~~~~~~~~~
Celebrate springtime with these Spring Vegetable Spring Rolls.
Spring Vegetable Spring Rolls
These delicately flavored veggie-friendly spring rolls are filled with the vegetables of the season. They can be made ahead and frozen. Be sure to make the Spicy Dipping Sauce; its sweet, salty and hot flavor completes the dish.
Spring Rolls
2 tablespoons canola oil
8 oz of shiitaki or cremini mushrooms, cleaned and sliced thin (3 cups sliced)
3 carrots, cleaned and diced (about 1 cup diced)
1 teaspoon grated fresh ginger root
Zest of half an orange (1 teaspoon)
2 cloves of garlic, minced
12 green onions, chopped (about 1 cup chopped)
2 teaspoons organic soy sauce
Freshly ground black pepper, to taste
1/8 teaspoon sesame oil
1 bunch watercress, cleaned and dried thoroughly
(this should yield about 5 cups clean, dry watercress)
1 cup thinly sliced and chopped radishes
1 (1 lb) package egg roll wrappers (20 wrappers)
Canola oil for frying
Spicy Dipping Sauce (makes one cup)
Stir together until honey dissolves:
1/4 cup fresh orange juice
1/4 cup organic ketchup
1/4 cup organic soy sauce
2 tablespoons honey
Stir in:
Bottled hot sauce, to taste
Make filling;
Heat 2 tablespoons oil over medium-high heat in a large saucepan. Add mushrooms and cook, stirring constantly until softened. Add carrots, ginger and zest. Stir 1 to 2 minutes and reduce heat to medium-low. Add garlic, green onions and soy sauce. Stir to coat. Add freshly ground black pepper to taste. Turn off heat; stir in sesame oil and let cool to room temperature.
Toss cooled mixture with watercress and radishes. Stir until thoroughly combined and well-coated.
Assemble spring rolls:
Note: While you are working, keep both egg roll wrappers and finished spring rolls covered with a damp towel to prevent drying out. Keep a small bowl of water handy to moisten and seal the edges of the spring rolls.
Lay one wrapper on a clean, dry work surface. Spoon about 2 tablespoons of the filling near the bottom of one corner of the wrapper. Do not be tempted to use more filling! Two tablespoons is just right.
Lift the bottom corner up and over the filling. Tuck the corner in tightly and begin rolling until you reach about halfway up.
Fold the left side into the center, then the right side. Your roll should look like an open envelope.
Continue folding tightly. When you're almost to the top, dip your fingers into some water and moisten the inside of the top corner and finish rolling. This will help seal your spring roll shut.
Your finished roll should look like a small cigar, very tightly rolled with no holes or openings on the side.
At this point you can freeze some of the egg rolls to fry later. Simply place the egg rolls (not touching!) on a baking sheet or platter. When completely frozen, wrap spring rolls individually in foil or plastic and place in a freezer-proof plastic zipper bag.
To fry:
Heat 1/2" of oil in a deep fry pan until very hot (350°F/175°C). At this temperature, a cube of bread will turn golden brown in 10 seconds.
Using tongs, gently place the spring rolls in the hot oil, frying 4 or 5 at a time. Turn occasionally and fry until golden brown. This doesn't take long, about 1 & 1/2 minutes. If your spring rolls are frozen, no need to thaw first. Just add an extra 1 & 1/2 minutes to the cooking time.
Serve hot, with Spicy Dipping Sauce
Makes 20 Spring Rolls
is the space inside your heart.
Within it are both heaven and earth,
fire and air,
sun and moon,
lightning and the stars.
Whatever belongs to you here on earth and all that does not,
all this is contained within your heart."
~ Chandogya Upanishad
Today is the first day of spring, also known as the Spring Equinox. The term equinox refers to the fact that today night and day are almost exactly the same length all over the world. It is the center season, of which we have two, the other being our Fall Equinox in September. In the fall the growing season comes to a close, but now, in springtime, everything is renewed; everything is green and full of promise.
Green is also the color of our 4th chakra, the chakra of the heart center.
Physically, our heart is the center of our physical body. The heart is where our used blood goes to die and be reborn, newly oxygenated by the air we breathe using our lungs. The heart then pumps this freshly nourished blood throughout our bodies. Our physical heart is what keeps our body alive.
Our energetic heart is what keeps our spirit alive. The 4th chakra is associated with love, empathy, selflessness, abundance and compassion.
This morning I wasn't feeling particularly compassionate. I live on a busy street. The cars were driving back and forth in front of my house, incessantly. My neighbors took their dogs out for a walk to do their daily business, preferring my lawn for this task instead of their own. The garbage collector's truck backed up and down the driveways with an annoying beep, beep, beep. Worst of all, the loud, intrusive hum of the leaf blowers invaded my thoughts, which, on this first day of spring, were far from serene.
I decide to go inside my house to meditate, hoping to shut out the chaotic world outside and go within my heart to commune with the divine.
I find a comfortable place to sit and begin by breathing deeply, in and out through my nose. I close my eyes and visualize myself sitting in a garden, beneath a large, majestic tree. The tree's roots twist and wind into the earth below me as if attempting to create a figure eight. A brick-lined path begins next to the tree and I decide to follow it. As I walk along I see orange trees bursting with blossoms and I breathe in their heavenly scent. The yellow sun shines brightly overhead and I bask in its warmth and light. I continue down the path, finally coming to a moss-covered, tree-lined garden. In front of me is a huge green rose bush, adorned with pink, fragrant blossoms. As I inhale the perfumed petals, I notice a flash of gold coming from behind the bush. I move to get a closer look and discover a small golden door. If I open this tiny door, what will I find? Will I see the face of God? Will I discover my true self? Will I know the meaning of life? Carefully, slowly, I open the door and find myself... in front of my house. The cars drive back and forth, rhythmically. My neighbors and their dogs are taking their daily walks. The garbage collector's truck backs up and down each driveway. The leaf blowers are humming, the sun is shining and I am smiling. I open my eyes and I am grateful for what I discovered within the secret chamber of my heart. I saw the faces of God and in those faces I found my true self.
"That which is below is like that which is on high, and that which is on high is like that which is below; by these things are made the miracles of one thing."
~ Fulcanelli, The Emerald Tablet of Hermes
Happy first day of spring!
~~~~~~~~~
Celebrate springtime with these Spring Vegetable Spring Rolls.
Spring Vegetable Spring Rolls
These delicately flavored veggie-friendly spring rolls are filled with the vegetables of the season. They can be made ahead and frozen. Be sure to make the Spicy Dipping Sauce; its sweet, salty and hot flavor completes the dish.
Spring Rolls
2 tablespoons canola oil
8 oz of shiitaki or cremini mushrooms, cleaned and sliced thin (3 cups sliced)
3 carrots, cleaned and diced (about 1 cup diced)
1 teaspoon grated fresh ginger root
Zest of half an orange (1 teaspoon)
2 cloves of garlic, minced
12 green onions, chopped (about 1 cup chopped)
2 teaspoons organic soy sauce
Freshly ground black pepper, to taste
1/8 teaspoon sesame oil
1 bunch watercress, cleaned and dried thoroughly
(this should yield about 5 cups clean, dry watercress)
1 cup thinly sliced and chopped radishes
1 (1 lb) package egg roll wrappers (20 wrappers)
Canola oil for frying
Spicy Dipping Sauce (makes one cup)
Stir together until honey dissolves:
1/4 cup fresh orange juice
1/4 cup organic ketchup
1/4 cup organic soy sauce
2 tablespoons honey
Stir in:
Bottled hot sauce, to taste
Make filling;
Heat 2 tablespoons oil over medium-high heat in a large saucepan. Add mushrooms and cook, stirring constantly until softened. Add carrots, ginger and zest. Stir 1 to 2 minutes and reduce heat to medium-low. Add garlic, green onions and soy sauce. Stir to coat. Add freshly ground black pepper to taste. Turn off heat; stir in sesame oil and let cool to room temperature.
Toss cooled mixture with watercress and radishes. Stir until thoroughly combined and well-coated.
Assemble spring rolls:
Note: While you are working, keep both egg roll wrappers and finished spring rolls covered with a damp towel to prevent drying out. Keep a small bowl of water handy to moisten and seal the edges of the spring rolls.
Lay one wrapper on a clean, dry work surface. Spoon about 2 tablespoons of the filling near the bottom of one corner of the wrapper. Do not be tempted to use more filling! Two tablespoons is just right.
Lift the bottom corner up and over the filling. Tuck the corner in tightly and begin rolling until you reach about halfway up.
Fold the left side into the center, then the right side. Your roll should look like an open envelope.
Continue folding tightly. When you're almost to the top, dip your fingers into some water and moisten the inside of the top corner and finish rolling. This will help seal your spring roll shut.
Your finished roll should look like a small cigar, very tightly rolled with no holes or openings on the side.
At this point you can freeze some of the egg rolls to fry later. Simply place the egg rolls (not touching!) on a baking sheet or platter. When completely frozen, wrap spring rolls individually in foil or plastic and place in a freezer-proof plastic zipper bag.
To fry:
Heat 1/2" of oil in a deep fry pan until very hot (350°F/175°C). At this temperature, a cube of bread will turn golden brown in 10 seconds.
Using tongs, gently place the spring rolls in the hot oil, frying 4 or 5 at a time. Turn occasionally and fry until golden brown. This doesn't take long, about 1 & 1/2 minutes. If your spring rolls are frozen, no need to thaw first. Just add an extra 1 & 1/2 minutes to the cooking time.
Serve hot, with Spicy Dipping Sauce
Makes 20 Spring Rolls