August 26, 2013

Peaceful Nourishment

I had the honor to teach at the Womens Herbal Conference this past weekend. Here are some recipes from the classes. Be well and stay in touch!


Recipes listed here include: Walnut paté, Hard-boiled egg sauce, Sweet potato bread, nut and grain crackers, sprouted grain bread, coconut avocado smoothie, and zoom balls.
Click this link for more recipes.

Walnut Paté

Choose 2 large yellow onions.

Chop off top and bottom, peel skin and slice each one in half width-wise.

Place two halves flat on cutting board and slice each one into thin crescent moons. Follow the ridges of the onion when chopping.

Heat 2 Tablespoons olive oil in a skillet that has a matching lid.

When oil is hot, add onions, stir briefly with spatula, and turn burner down to medium-low.

If you have leftover red or white wine, add a couple splashes. If not, just add a splash of apple cider vinegar. Then, cover the skillet.

Simmer for 10 minutes, stirring occasionally.

Add thyme, salt and black pepper. Simmer for 15 more minutes, until onion starts to brown.

Add water if onion is sticking to the bottom of the skillet.

While onions are cooking, place ½ cup walnut halves/pieces in a skillet.

Toast on medium heat, tossing often with a spatula, for about 3 minutes or until walnuts are lightly browned.

Once onions and walnuts are cooked, place them in a food processor and add 3 Tablespoons olive oil.

Blend at highest speed for 2 minutes. Taste for salt.

Keeps in fridge for 5 days.

Enjoy with biscuits, on toast or as a dip for carrot and celery sticks. This makes a lovely appetizer with nut and seed crackers or thinly sliced sweet potato bread.

Hard-Boiled Egg Sauce

Place a dozen eggs in a stock pot. Cover with water, bring to a boil, and boil for 5 minutes.

Remove from heat, drain hot water, and rinse with cold water until they are cool enough to handle.

Peel eggs and place in a blender.

Add to blender:
¼ cup olive oil
½  teaspoon salt
½ Tablespoon lemon juice
1 teaspoon each: powdered cumin and coriander
½ bunch fresh parsley, roughly de-stemmed

Blend at highest speed for 2 minutes.

Keeps in fridge for 4 days.

Eat with rice and pesto, over steamed asparagus or broccoli, or use as garnish for simple soups.

Sweet Potato Bread

Preheat the oven to 375 degrees.

Grease an 8 or 9 inch pan with vegetable oil.

Combine these ingredients in a mixing bowl:
1½ cups flour (spelt or rice)
1 teaspoon each: baking powder & baking soda
pinch salt
1 teaspoon garam masala
½ teaspoon each: nutmeg and cinnamon

Make a well in the center and add:
1 heaping spoonful almond butter
2 heaping spoonfuls melted coconut oil
1 ½ cups steamed, mashed sweet potatoes
4 heaping spoonfuls unsweetened, whole milk yogurt OR coconut milk

Make a well in the center, combine the wet ingredients and stir until thoroughly blended.

Incorporate wet and dry ingredients until they are well combined. 

Pour batter into greased pan and bake for 50 minutes, or until a knife inserted into the center tests clean.

Nut and Grain Crackers

Preheat oven to 200 degrees.

In a spice grinder, grind:
1 cup sweet nuts (almonds or pecans)
1 cup savory nuts (walnuts or hazelnuts)
1 cup seeds (pumpkin or sunflower)

Mix together in a bowl with1 cup leftover oatmeal, quinoa, rice, or millet. Make sure you have cooked the grains down into a porridge-like consistency before mixing them in with the nuts and seeds.

Add ½ teaspoon salt and any spices you like.

Try one of these combinations: cumin, coriander, turmeric OR thyme, coriander, oregano.

If mixture is a bit dry, add a few splashes of olive oil. Mix well before adding any additional oil – the nuts already contain oil.

Grease a cookie sheet with oil and spread mixture in a thin layer.

Bake at 200 degrees for 1 ½ hours. Allow to cool completely before breaking into cracker pieces and storing in plastic bags.


Sprouted Grain Bread

To sprout your grain, you'll need a wide-mouthed glass jar (or a large plastic tub or soup pot) that has a screw-on lid with holes punched in it or a piece of fine screening, cheesecloth, or netting secured to the top with a strong rubber band. A meat grinder (or a food processor or hand-cranked grain mill), a cookie sheet, and an oven will take care of the rest.

Hard red winter wheat is a good choice for sprouting. Just be sure to buy uncooked, unsprayed, whole grain berries. Two cups of wheat yields about four cups of dough — enough for one loaf — so purchase accordingly. You can also use rye, spelt, barley, buckwheat, millet, amaranth, quinoa, rice, or a combination thereof.

To sprout: begin by measuring the desired amount of whole wheat berries into the sprouting jar. Soak the berries overnight, using twice their volume of water. The next morning, drain off the liquid (which is rich in nutrients and can be added to soups, drinks, etc.), then set the jar in a dark place and rinse the berries with cool water at least twice a day. Drain the jar thoroughly after each rinsing, and shake it occasionally to prevent matting and spoilage.

When the sprout tails are about twice as long as the berries and have a sweet taste (try them!), they're ready to use. This takes three or four days, depending on the temperature, humidity, and so on. Skip the last rinse before grinding so that the berries won't be too moist to use.

To prepare the dough: oil the grinder parts and put the sprouts through the grain grinder or coffee bean grinder. The resulting dough should be juicy, sticky, mottled light and dark, and rather like raw hamburger in consistency. If you think nuts or fruit would give some extra zing to the finished product, now's the time to put them in. Whatever dried fruits you plan to add should first be soaked in hot water for 20 to 30 minutes.

To shape loaves: wet your hands and take up a quantity of dough. One handful makes a nice roll, while a double handful is good for a small loaf. Work the dough briefly to get out any air pockets. Shape it into circular, somewhat flattened loaves. Place them on an oiled cookie sheet.

To bake: bake for approximately 2.5 hours at 250 degrees F, until the outside is firm—but not hard—and the bottom springs back slightly after a gentle prod with the thumb. The inside will be quite soft, developing a firmer texture upon cooling. (To prevent the loaves from drying out, some bakeries spray them with water before and during baking, or place a pan of water on another shelf in the oven while the bread is baking.)

Allow the loaves to cool on wire racks and then store them in sealed plastic bags. If you're going to eat your sprouted grain bread within two weeks, don't refrigerate it, as it will stay moist if stored at room temperature. Refrigerated, it will keep up to two months.

Coconut Avocado Smoothie

Place these ingredients in a blender:
½ teaspoon each: cinnamon and cardamom
pinch salt
2 Tablespoons coconut oil
½ can unsweetened, full-fat organic coconut milk
splash vanilla extract
1 ripe avocado
3 spoonfuls almond butter

Add 1 cup blueberries for anti-oxidant de-stress power!
Add 2 heaping spoonfuls cocoa powder and 1 handful chopped, pitted dates for a decadent treat.

Blend well and enjoy! Keeps in fridge for 3 days.

Zoom Balls
based on a recipe by Rosemary Gladstar

*You will need:
1 cup tahini (roasted sesame seed butter)
½ cup cashew or almond butter
¼ cup honey (more or less to taste)
1 teaspoon each: cinnamon and cardamom powder
3 Tablespoons coarsely chopped walnuts
½ cup coarsely chopped almonds
2 oz unsweetened shredded coconut 

*Depending on condition and constitution, add restorative, adaptogen root powders such as: maca, licorice, ashwagandha, solomons seal, burdock, hawthorn, and/or marshmallow.

Mix tahini, nut butter and honey until smooth.

Add coconut and nuts - mix in well.  Mix in enough coconut to make dough thick.

Roll the dough into small balls. You can also spread the mixture onto a baking sheet and cut into squares.

Store the balls in baking tins in a cool place. They will last for 3 weeks.

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