January 5, 2015

Respect Yourself. Nourish Your Soul.

For many indigenous cultures of this hemisphere, today's full moon is known as the wolf moon. The wolf honors its pack, its community, its loved ones. It also takes time alone to howl at the moon, hear its own voice, and reflect the importance of taking space to care for the self.

The wolf moon reminds me to find inner balance so that I can relate to others in a harmonious way.
Try these recipes to balance body, mind, and spirit. Prepare them mindfully. Spend time with the ingredients. Taste as you go. Mix and match them to create different meals.

Most of all, be well and take time to reflect on the splendor of your own inner harmony.


Hazelnut Escarole Salad



For the dressing, blend these ingredients in a food processor:¼ cup roasted hazelnuts2 Tablespoons olive oil2 Tablespoons water2 Tablespoons apple cider vinegar1 Tablespoon raw honey1 garlic clove, crushedsalt and pepper to taste (about 1 teaspoon each)

Then, mix all these ingredients together in a large bowl to assemble the salad:1 head escarole, washed and steamed1 green tart apple, thinly sliced½ cup roasted hazelnuts, chopped¼ cup sourdough bread croutons (optional)

Pour dressing over salad, toss well to coat, and serve with your favorite soup.


Millet Waffles


Thanks to Rebecca Wood for this recipe inspiration!

In a blender, soak 1 cup millet and 3 cups water overnight.Be sure to cover the blender with a kitchen towel.
When you wake up, drain off any excess water.

Add:1 cup buckwheat flour1/4 cup shredded, unsweetened coconut1/4 cup sunflower seeds2 Tablespoons coconut oil1 Tablespoon honey or maple syrup1/2 teaspoon sea salt2 teaspoons cinnamon

Blend well, pour into waffle-maker or into skillet if making pancakes, and enjoy!
These can be eaten as sweet waffles with nut butter, applesauce, and other toppings of your choosing. They can also be a savory bread to eat with either of the salads or the soups here.


Winter Shredded Egg Salad



Hard-boil 3 eggs.


Meanwhile mix these together in a large bowl:1/2 cup walnuts3 cloves garlic, minced1/4 teaspoon salt1/4 teaspoon pepper, ground2 tablespoons apple cider vinegar2 tablespoons lemon juice1/3 cup extra-virgin olive oil3 carrots, shredded

Steam 12 cups mixed greens like kale, collards, chard, spinach, mustard, broccoli for 5 minutes or less.Mix with dressing.

Grate eggs over the salad, toss, and serve.


Miso Squash Soup



You will need:
1 small-medium delicata squash, seeded and sliced into crescents
1 medium white turnip, peeled and cut into chunks4 cups water4 tablespoons white miso, or to taste1/4 cup tahinizest of one lemon
about 3 cups of cooked brown rice1 avocado, sliced1 bunch of chives, mincedtoasted nori (or kale), crumbled, for servingtoasted sesame seeds

Add the squash and turnips to a large pot, cover with the water, and bring to a gentle boil. Simmer until the vegetables are tender, about 15 minutes. Remove the pot from the heat and let it cool just slightly. 

Pour a few tablespoons of the hot water into a small bowl and whisk in the miso (to thin it out a bit--this step is to avoid clumping). Stir the thinned miso back into the pot along with the tahini, and lemon zest. 

At this point, taste, and adjust the broth to your liking, it might need a bit more miso (for saltiness)...or more tahini.

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