tag:blogger.com,1999:blog-35522336122329418162024-03-13T03:17:44.280-07:00The Cook AwakeningA walk through Durga's nutrient dense, low allergenic kitchen, dining room, family life, and spiritual life. Not necessarily in that order. This may be a book, so I tend to write long - if you just want the meat, there's recipes at the end of each post in bold!Durga Fullerhttp://www.blogger.com/profile/11316507320204025799noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-3552233612232941816.post-83482793235451823252011-03-08T23:12:00.000-08:002011-03-08T23:14:57.161-08:00Blog is moving!Hello all,<br /><br />This will be the last post on this blog page. I have a blog live on my website! I hope you'll check it out, and visit often. You can find me <a href="http://www.thecookawakening.com/blog">here</a>.<br /><br />Many blessings,<br /><br />Durga Fuller, Kitchen YoginiDurga Fullerhttp://www.blogger.com/profile/11316507320204025799noreply@blogger.com0tag:blogger.com,1999:blog-3552233612232941816.post-4997267301608290432011-01-25T22:21:00.000-08:002011-01-25T22:45:09.500-08:00Human Beings<span style="font-weight:bold;">Recipe: Holy Mole!<span style="font-style:italic;"></span></span><br /> <br />It's cold and damp here in Portland. I keep hearing about sunshine and warm weather in California. While I love our new house, the fact is, it's not insulated. On particularly cold nights the kids come down and sleep on the main floor with us - it's just too hard to heat the upper floor.<br /> <br />We had plans to get our house clean on Saturday, a couple folks were coming for dinner - and the sun came out. I sat on the front doorstep, the sponge of my heart soaking, and soaking. My skin in love. Mind drowsy. So needing the relaxation and the experience of being a flower opening.<br /> <br />"You have to clean the house," said the Critic that lives in my mind.<br /> <br />"Go away," I said.<br /> <br />"No, you have to clean the house. People will know what a slob you are," he said again. (Strange how my critic is male.)<br /> <br />"I will in a minute. I haven't seen the sun in weeks. Let me enjoy it!"<br /> <br />But it's not the Critic's job to let me enjoy things. It's his job to get me to succeed in some way.<br /> <br />While 'getting stuff done' is important, it's not the only important thing in life. We all have an internal Critic. (Most of us also have a few external Judges around that chime in and reinforce our internal Critics, but I'll explore that another time.) That Critic's job is to evaluate us all the time, and make sure we know when we're 'not doing something right'.<br /> <br />But there's that <span style="font-style:italic;">doing</span> word again. The Critic doesn't know much about <span style="font-style:italic;">not</span> doing.<br /> <br />And sometimes we just need to be human <span style="font-style:italic;">beings</span>. Sometimes we need to take advantage of what is happening now, because it's happening now, and might not be continuing to happen once the work is done.<br /> <br />Like sunshine in Portland.<br /> <br />What does this have to do with food and cooking? Perhaps not much. But it has everything to do with nourishment. And being present. And true health can't happen unless we're not only eating well, but also resting, playing, snuggling, meaningfully working, moving our bodies, ... our entire range of humanness needs exercise.<br /> <br />Are you paying attention to your humanness? If not, don't let your Critic know, he'll use it to beat you up. But do shine a light on it. For your health and happiness.<br /> <br />So, how to deal with the Critic skillfully?<br /> <br />Agree with him. "You're right. I'm not getting anything done. Thank you for doing what you know how to do to take care of me." And check in with the other parts of yourself that understand something about balance. Listen to their advice, too.<br /> <br />And, after listening to everyone's input, <span style="font-style:italic;">you</span> decide.<br /><br /><br /><span style="font-weight:bold;">Holy Mole!</span><br /><br />Okay, bad joke. But it tasted really good. Low carb, and without the chili powder it's low salicylate. Any excuse for chocolate!<br /><br /><span style="font-weight:bold;">Ingredients:<br /><br /> * 1 pound ground grass fed beef<br /> * beef lard or other fat for sauteing<br /> * 1/4 pound finely chopped liver (I used chicken liver, I'm not a purist)<br /> * 1 diced yellow onion<br /> * Celtic sea salt to taste<br /> * 1/2 Tbsp Ancho chili powder, if available (I used Indian chili, not as spicy as cayenne)<br /> * 1 Tbsp ground cumin<br /> * 1 Tbsp oregano<br /> * 1/2 Tbsp cinnamon<br /> * 1 Tbsp unsweetened cocoa (I used raw cacao, because it's what I have on hand. It's not important, though, as it gets cooked.)<br /> * 2 minced garlic cloves<br /> * 1+ cups bone broth, beef if available, but any bone broth will do<br /><br /><br />Directions:<br /><br />In a small stock pot cook the beef and liver in fat of choice over medium to high heat until barely done. Remove to a bowl.<br /><br />Saute onion in the same pot, adding fat if needed. Sprinkle salt on the onions, and cook until softened and slightly browned. Add the spices and continue to stir and saute for another five minutes until the spices have had a chance to thoroughly cook and meld with the oil and the onions.<br /><br />Add the broth and meat to the onion/spice mixture. Bring to a boil and then lower to a simmer for one hour, stirring occasionally, with the lid off. Add more broth if needed to keep from drying out. Taste for salt and add more if necessary.<br /><br />Serve over rice if you must, but by itself in a bowl with some veggies and salad on the side is a great dinner, and so much better for you.<br /><br />Serves 4<span style="font-style:italic;"></span></span><br /><br />Proud to be a part of <a href="http://kellythekitchenkop.com/2011/01/real-food-wednesday-12611.html?utm_source=twitterfeed&utm_medium=twitter&utm_campaign=Feed%3A+kellythekitchenkop+%28Kelly+the+Kitchen+Kop%29&utm_content=FaceBook">Real Food Wednesday</a>, hosted by Kelly the Kitchen Kop.Durga Fullerhttp://www.blogger.com/profile/11316507320204025799noreply@blogger.com0tag:blogger.com,1999:blog-3552233612232941816.post-33221161715184541392011-01-23T13:34:00.001-08:002011-01-23T13:39:54.758-08:00Sage Olive Oil Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MsndNlm4nTA/TTygIOjqqGI/AAAAAAAAAEc/a5FEDqD8Oys/s1600/Sage%2Bolive%2Boil%2Bcake.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 271px;" src="http://1.bp.blogspot.com/_MsndNlm4nTA/TTygIOjqqGI/AAAAAAAAAEc/a5FEDqD8Oys/s320/Sage%2Bolive%2Boil%2Bcake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5565499302730180706" /></a><br />Just a food post - when was the last time I did that?<br /><br />I was curious about Rosemary Olive Oil Cake when I first heard about it from Katherine Deumling of <a href="http://www.cookwithwhatyouhave.com/">Cook With What You Have</a>. It looked like it would translate well to a gluten-free almond flour based cake. And, boy did it! I didn't have any rosemary when I went to make it, but I have a great bush of culinary sage in my back yard, which traveled all the way from California with us a couple years ago when we moved here, so the queen of substitutions made the switcheroo. People were asking for the recipe, and they weren't even gluten-free folks!<br /><br />I'm planning on making one with stevia and rosemary soon, but thought I wouldn't make my husband live through the uncertainties of baking with stevia for his birthday cake. I'll post that soon if it ends up working well.<br /><br /><br /><span style="font-weight:bold;">Ingredients:<br /> * 4 eggs<br /> * 2/3 cup coconut sugar<br /> * 2/3 cup extra virgin olive oil<br /> * 2 Tbsp lemon juice<br /> * 2 Tbsp finely chopped fresh sage<br /> * 1 1/2 cups almond flour<br /> * 1 Tbsp baking soda<br /> * 1/2 tsp Celtic sea salt<br /><br />Directions:<br /><br />Mix the almond flour, sage, baking soda and salt together, and set aside.<br /><br />With the paddle attachment on a stand mixer, mix the eggs on high for a half a minute.<br /><br />Add the sugar and mix on high until the color lightens and the mixture gets very frothy.<br /><br />Add lemon juice. Drizzle olive oil in slowly while the mixer is still on. (You may have to turn the speed down a bit, or you'll get splashed!)<br /><br />Mix the almond flour mixture into the egg mixture at low speed. Pour into an olive oil greased 10 inch loaf pan or an 8 inch cake pan. Bake at 325 degrees for 45 minutes, turning halfway through for even browning.<br /><br />Cake is done when it springs back to the touch, and a toothpick inserted into the center comes out clean. Remove to a cooling rack for a few minutes, and loosen from the edges of the pan with a thin knife. It will be puffy when it comes out of the oven, and will deflate as it cools. Not to worry.<br /><br />Tip out onto your serving tray to continue cooling. Serve with a light dusting of organic powdered sugar if you want a finished look, but your body will thank you if you serve as is.</span>Durga Fullerhttp://www.blogger.com/profile/11316507320204025799noreply@blogger.com0tag:blogger.com,1999:blog-3552233612232941816.post-77234613404136289232011-01-04T21:51:00.000-08:002011-01-04T22:01:21.259-08:00It's the time for setting intentions.<span style="font-weight:bold;">Recipe: Rockin' Paleo Nog<span style="font-style:italic;"></span></span><br /><br />I prefer the description 'setting intentions' to the more common 'making resolutions'. You can make or break a resolution, but intending toward something is much less black and white. It allows for the possibility that while you may not always be perfect at what you're intending toward, heading in the direction of the change you desire is enough. It feels kinder to me. If you break a resolution, the temptation can be to give up, to think you've failed.<br /><br />I realize most of you may have already made your resolutions by the time you read this. I encourage you to check in with how you've framed the changes you'd like to make. Are you being kind to yourself with them? Are they realistic? Are they really what you want to do, or are they what you think you should be doing? Perhaps what someone else thinks you should be doing?<br /><br />Are you getting support in making these changes, either within your community or professionally? There is no shame in asking for help.<br /><br />Whatever your intentions, may they truly support you in moving toward health and happiness. May you learn from the process of working and playing with them. May you experience deep transformation.<br /><br />And may you feel the Love.<br /><br /><br /><span style="font-weight:bold;">Rockin' Paleo Nog<span style="font-style:italic;"><span style="font-style:italic;"></span></span></span><br /><br /><span style="font-style:italic;">Low Carb, Gluten-free, Dairy-free and GAPS friendly</span><br /><br />I realize it's a little late in the season, but folks, this is worth making anytime in the winter. It's a great breakfast (yes, you read that correctly) with no sugar, eggs, and coconut milk. What could be better for you?<br /><span style="font-weight:bold;"><br /> * 4 egg yolks from pastured eggs<br /> * 2 1/2 tsp Stevita brand stevia extract - if using a glycerite, you will probably need less<br /> * 1 cup coconut yogurt<br /> * 2 cups coconut milk<br /> * (or use 3 cups coconut milk and 2 Tbsp lemon juice)<br /> * 1 tsp alcohol free vanilla<br /> * 1 teaspoon freshly grated nutmeg<br /> * 4 egg whites from pastured eggs<br /><span style="font-style:italic;"></span></span><br /><span style="font-weight:bold;">Directions</span><br /><br />In the bowl of a stand mixer, beat the egg yolks and stevia until they lighten in color. Add the coconut milk, yogurt and nutmeg and stir to combine.<br /><br />Place the egg whites in the bowl of a stand mixer and beat until stiff peaks form.<br /><br />Whisk the egg whites into the mixture. Chill and serve.<br /><br /><br />This post is a part of <a href="http://kellythekitchenkop.com/2011/01/real-food-wednesday-1511.html?utm_source=twitterfeed&utm_medium=twitter&utm_campaign=Feed%3A+kellythekitchenkop+%28Kelly+the+Kitchen+Kop%29&utm_content=FaceBook">Real Food Wednesdays</a>, hosted by Kelly the Kitchen KopDurga Fullerhttp://www.blogger.com/profile/11316507320204025799noreply@blogger.com0tag:blogger.com,1999:blog-3552233612232941816.post-24476221608165656122010-09-22T15:44:00.000-07:002010-09-22T16:16:46.867-07:00Loving all of yourself<span style="font-weight:bold;">Recipe: Chocolate 'Ice Cubes'<span style="font-style:italic;"></span></span><br /><br />Remember our exploration of how to approach change effectively? I began this <a href="http://cookawakening.blogspot.com/2010/05/what-am-i-doing.html">here</a>, writing about taking some time to allow the habits we want to change to just be present for a time, in our loving attention; and continued it <a href="http://cookawakening.blogspot.com/2010/07/who-am-i-now.html">here</a> with a way of viewing these challenging habits, by inquiring into 'who' in our psyche carries the habit, which part of our personality enacts the behavior, that we've deemed needs to change.<br /><br />Having done this investigative work, we now have a felt sense of 'who' needs to eat that second piece of sugar laden pie, 'who' is reaching for the third or fourth glass of wine on the fourth or fifth day in a row. Perhaps it feels like a frightened child, or an angry teenager. <br /><br />Now, what do we do about it? Weren't we talking about making change?<br /><br />These inner 'personalities' have reasons for doing what they do, and wanting what they want. I'm not talking about the story from your childhood; how your mother spoke to you (or didn't), or how your father hit you, or left you without warning. The story is important. But it's not the crux of the matter. <br /><br />We need to acknowledge the story, certainly. We carry these wounds with us like an oyster carries an intrusion of sand. And, like the pearl the oyster develops to protect itself, we develop kernels of personality, ways of being and acting in the world that protect that memory of pain, of lack and need that wasn't fulfilled.<br /><br />I'll make a leap here. The crux of the matter is often about survival. <br /><br />That may sound overly dramatic. But remember, we're not talking about rational parts of our minds. We're talking about primal, vulnerable parts of our psyche. If they were rational, they wouldn't do things that hurt our health!<br /><br />The personality that feels it has to drink to be in a social situation usually feels it will fail, perhaps not know what to say, or make a fool of itself, without a little 'social lubrication'. If there's a child at the root of that, or a teenager, succeeding socially is vitally important. Being ostracized or laughed at certainly feels like a kind of death to a vulnerable youth.<br /><br />At the root of difficulty exercising may be not wanting to feel the body too intimately. Often during or after exercise, we experience our bodies more fully, we feel our life force, our own personal power. For many of us that was dangerous territory. How many of us have been accused of being 'too much' - too strong, too loud, even too loving when we were feeling our bodies fully? And if this message came as a child, with a feeling that a parent will withdraw love - again, our very survival can feel at risk. A child without a parent's love is a very frightened child. Or if we were sexually abused as children, experiencing the body at all can bring up very difficult feelings. Better to just let it lie mostly unused, a vehicle for our head to get where it wants to go. Often a sexual experience to a child carries a strong feeling of being annihilated. That's another word for death.<br /><br />For those of us with even more extreme examples of outright abuse, that fear can be even easier to identify. And many of our self destructive behaviors developed to numb, or at least cushion, that fear that we were indeed, going to die. Or that we wished we would. If we numb that feeling - then we feel like we'll live.<br /><br />We need to honor those tender parts of our psyche. We need to honor the strong reactive personalities that we developed to protect the tender frightened parts, too. They had a job to do, and in a very real way they helped us get through times we were afraid we wouldn't survive.<br /><br />So, how do we change? We need to find ways to help these parts of ourselves know that they are no longer responsible for our survival. That there is an adult in charge now that really has our best interests at heart. That they did a hard job, and they did it well, the proof being that we survived! Now, they get to rest.<br /><br />Next post I'll explore some ways we can take radical responsibility for our actions, and allow these wounded parts of our personalities to relax.<br /><br />And, as we're contemplating these challenging aspects of change, a little chocolate that we can feel good about eating can soften the harder edges. <br /><br /><br /><span style="font-weight:bold;">Chocolate 'Ice Cubes'<span style="font-style:italic;"></span></span><br /><br /><span style="font-style:italic;">Gluten and dairy-free, and low carb. Appropriate for candida, diabetes and GAPS diet protocols.</span><br /><br /><span style="font-weight:bold;">Ingredients:<br />3/4 cup nuts of choice - hazelnuts or pecans are my favorites, preferably soaked and dehydrated<br />3/4 cup coconut butter<br />1/4 cup raw cacoa powder if possible, or unsweetened cocoa powder<br />1/3 cup cocoa butter, gently melted<br />30 drops alcohol-free stevia extract, or to taste<br />1/2 tsp of alcohol-free vanilla extract<br />a pinch of good quality sea salt<br /><br />Directions:<br />Grind the nuts in a food processor until fairly fine, but not until they're nut butter. <br /><br />Add all the other ingredients and pulse the food processor until well incorporated. <br /><br />Spread the mixture into ice cube trays, and place into the freezer until solid. Pop out and enjoy!<br /><br />These should stay solid at room temperature, unless the weather is warm. Keep refrigerated on hot summer days.<br /><span style="font-style:italic;"></span></span>Durga Fullerhttp://www.blogger.com/profile/11316507320204025799noreply@blogger.com2tag:blogger.com,1999:blog-3552233612232941816.post-22410224415470075782010-08-18T12:36:00.000-07:002010-08-18T13:07:38.782-07:00Food Sensitivities to Go!<span style="font-weight:bold;">Recipe: Lacto-Fermented Mayonnaise<span style="font-style:italic;"></span></span><br /><br />I know it's late in the summer season, but it's always helpful to have some helpful hints on traveling with diets outside the cultural norm. A little planning can go a LONG way.<br /><br />Here are some things that work for my family when we’re traveling. <br /><br /><span style="font-weight:bold;">Supplements</span> - If they're part of your regimen, don’t forget them! A day or two off your regular doses of vitamins and other helpful nutritional powerhouses might be okay, but I find if we try to go too long without we get into trouble. If your bottles are too bulky, count out what you need into snack sized ziplocks and label them with permanent markers.<br /><br /><span style="font-weight:bold;">Air travel</span> - If you’re flying, the snacks offered will not be health friendly. We don’t even look at the packages anymore, just say a polite ‘no thank you’, and ask for a glass of sparkling water or acceptable juice. It’s a good idea to ask to look at a can before it’s served, sometimes there are strange additives in canned juices. For longer flights, you can order special meals, but they will not cover cross sensitivities. Bring what you can to supplement what your obviously can’t eat on the tray.<br /><br />Remember - no pastes or liquids are permitted on airplanes! Fresh veggies and fruit, boiled eggs, whole avocadoes, some acceptable crackers, cheese if you tolerate it, nut butter, hummus or healthy meat sandwiches are all things that work for us. <br /><span style="font-weight:bold;"><br />Road trips and car camping</span> - Bring your cooler and pack it with the things you usually eat. Make double meals for a week or two prior to your trip and freeze the second half. You can use the frozen meals to supplement the ice in your cooler for a couple of days, and once thawed, they’ll be good for a few days after that. <br /><br /><span style="font-weight:bold;">Back packing</span> - This will take more planning. Most prepackaged dehydrated foods are packed with hidden additives that will ruin your day. Rice pasta packs well, and all other permitted grains, and you can buy plain dehydrated vegetables or make them yourself to make into soups. Bring some coconut butter or cream in a plastic bag for added richness and energy. Healthy meat jerky and nuts are good protein options.<br /><br /><span style="font-weight:bold;">Hotels </span>- Look for places with at least a refrigerator. If you can afford a place with a kitchenette, go for it! The money and headache you’ll save yourself in having to negotiate restaurants for every meal, or trying to create meals without access to any equipment will be worth it.<br /><br /><span style="font-weight:bold;">Staying with family</span> - Ironically, this can be the most challenging situation we deal with when traveling. One would think it should be the easiest - you’ll have a kitchen available to you, people you’re looking forward to seeing will be there to take care of you, usually a familiar environment you’ll be settling into.<br /><br />But let’s face it, most of us didn’t grow up knowing about our food intolerances, or how to eat healthily. And most of our, or our spouses family members haven’t gone through this nutritional process of change with us. If you’re lucky your family wants to help and understands the importance of the changes you’ve gone through. But many of us have families that don’t understand, and think you’re making much ado about nothing. That ‘a little cookie won’t hurt, how can you deprive your child of treats. It’s vacation time!’ can undermine months of work you’ve done with your family.<br /><br />Not to mention that we’re entering the zone of firmly entrenched family patterns here. It’s not just about food, it’s about your relationship with your or your spouses family members, and their spouses, their children.... These can be complex waters to negotiate. You’re introducing a change in the current, and the water will resist, will keep wanting to revert back to it’s original pathway.<br /><br />This takes planning and sensitivity. Call ahead and explain clearly that things have changed, that you or your child(ren) are sick in various ways, or have been dignosed with allergies. That you’re feeling so much better since you’ve made the changes that your health care professionals have recommended. Keep it simple and matter of fact. Ask for support. <br /><br />Offer to cook for yourselves. At the very least request an area in the refrigerator and pantry to keep safe products for your family to supplement meals that contain items that are off limits. Because I have cooking skills, a tack I have taken is to offer to shop for and cook dinners for the whole family. It has ruffled feathers a few times, but when I’ve explained how complex our family’s needs are, often people are happier handing the reigns over to me. <br /><br />If these kinds of requests meet strong resistance, and you can afford it, you may want to consider staying in a hotel and keeping your visits with family more in your control. Keep time spent together around meal times to a minimum, and plan your time together during the days. <br /><br />And pack your own lunches.<br /><br /><br /><span style="font-weight:bold;">Lacto-Fermented Mayonnaise</span><br /><br /><span style="font-weight:bold;">I have yet to find a commercial mayonnaise with ingredients I consider healthy. The oils are usually poly-unsaturated and fragile, there's sugar, soy, or ingredients our bodies do not recognize as food. Learning to make your own mayonnaise is simple, and once you get into the rhythm of it, you won't feel the need to compromise your health with expensive packaged products.<span style="font-style:italic;"></span></span><br /><br /><span style="font-weight:bold;"><span style="font-style:italic;">Ingredients:<br />1 egg and 1 egg yolk<br />2 Tbsp lemon juice<br />2 Tbsp live sauerkraut juice (optional)<br />1/2 tsp mineral salt<br />1/2 tsp dry mustard<br />2 - 3 drops stevia extract (optional)<br />1 1/2 - 2 cups mono-unsaturated oil of choice, sunflower, safflower, or almond recommended, olive will give a stronger flavor<br /><br />Directions:<br />Place all the ingredients except the oil in a food processor. Mix well in the processor, then add the oil slowly in a steady stream with the processor running the whole time, until the mayonnaise in the desired thickness.<br /><br />If using the sauerkraut juice, leave the mayonnaise on the counter for 6 - 8 hours to culture before putting in the refrigerator. If not using sauerkraut juice, place in fridge immediately. <br /><br />The mayonnaise will last 2 - 3 weeks if cultured. If not cultured, discard after one to one and a half weeks.</span><span style="font-style:italic;"></span></span><br /><br />This post is a part of <a href="http://kellythekitchenkop.com/2010/08/real-food-wednesday-81810.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+kellythekitchenkop+%28Kelly+the+Kitchen+Kop%29">Real Food Wednesday</a>, hosted by Kelly the Kitchen Kop!Durga Fullerhttp://www.blogger.com/profile/11316507320204025799noreply@blogger.com0tag:blogger.com,1999:blog-3552233612232941816.post-20214930962120244982010-07-21T11:01:00.000-07:002010-07-21T12:58:17.668-07:00Who Am I Now?We began examining the process of change in my last blog post, and I'd like to continue to explore that. If you missed that post, you can read it <a href="http://cookawakening.blogspot.com/2010/05/what-am-i-doing.html">here</a>. I'm breaking this down to minutia, in the hopes that by really looking closely at some aspects of what goes into our choices, we'll enhance our chances of success. <br /><br />In that last post I wrote about stopping and spending some time with what we're actually doing that we may want to change, becoming intimate with it, what the pattern is, before thinking about making a change.<br /><br />Let's explore one way to hold this examination. <br /><br />There are a number of different traditions that describe inner personalities that all of us encompass. Carl Jung worked with the 'Archetypes' to access universal inner identities, Hal and Sidra Stone continued that work by developing a modality they call 'Voice Dialogue', a related coaching technique is called 'Inner Family', and some deep method acting classes utilize 'Sub-personalities' to achieve dramatic changes in affect on the stage or in front of the camera. <br /><br />These models posit that we are not simple beings. If we were, it would be easy to make a decision to change something for the better in our lives, and then we'd just DO IT! Right? <br /><br />But it often doesn't work that way. What's better for one 'self' might be worse for another. Using these kinds of techniques to explore who is 'in charge' of our actions at any given time can be immensely valuable.<br /><br />Some of the inner personalities we're talking about developed in childhood. Some are from some more mysterious level of being, simply intrinsic to being human. Perhaps they're closer to our basic instincts, perhaps they come from some mystical realm. We can think of them as habits of thinking and feeling, that have very distinct structures.<br /><br />However it makes sense to you, using these kinds of techniques can be valuable when approaching change. When contemplating the behavior you're addressing, ask yourself -<br /><br />Which 'self' commits the behavior? Who's wanting too much sugar, or the fifth beer? Who's saying 'I don't feel like going to the gym!' <br /><br />You can sense the feeling tone of that mind set. Does it feel like a child? A teenager? A wild animal? Let your associations roam freely as you explore this. You may want to write about it or talk from that place with a friend or counselor. Let it express itself fully. <br /><br />It might be saying 'I'm scared!', or 'I'm mad!' Perhaps 'I don't want to work so hard, you're trying to make me do stuff I don't want to do!', 'I feel cornered!', 'I'm just so tired'. Perhaps even 'I hate you!'<br /><br />And in response you can ask that 'self': 'what are you afraid of?', 'what are you angry about?', or 'how can I help you feel safe and heard?'.<br /><br />Really listen to the responses. Try not to jump ahead to how you're going to fix this, how you're going to convince this part of yourself it has to change. Just listen to it's story.<br /><br />Sometimes just giving this part of your psyche all your loving attention will be enough for things to shift. It may have just been seeking attention. Let this 'self' rest gently in your awareness right when you're in the craving or pushing away moment. <br /><br />This is an experiment, just to see what will happen. It may shift the behavior, or it may not. In my next post I'll explore some more possibilities of how we can work with these inner 'selves' in a skillful, loving manner.<br /><br /><span style="font-weight:bold;">Low Carb Almond Flour Muffins</span><br /><span style="font-weight:bold;">Ingredients:</span><br /><span style="font-weight:bold;"><span style="font-style:italic;">2 cups almond flour (almond meal)<br />2 teaspoons baking soda<br />1/2 teaspoon salt<br />1/2 cup grassfed ghee or coconut oil, gently melted<br />4 eggs<br />1/3 cup coconut yogurt or 4 Tbsp coconut milk mixed with 2 Tbsp lemon juice<br />1 tsp vanilla extract, alcohol free preferred<br />Alcohol free stevia to taste - about 1 - 2 droppers full<br />Optional: Add a handful of berries of choice.<br /><span style="font-style:italic;"></span></span></span><br /><span style="font-weight:bold;">Directions:</span><br />Preheat oven to 375 F. Grease a muffin tin.<br /><br />Mix dry ingredients together well.<br /><br />Add wet ingredients and mix.<br /><br />Put in muffin tins (about 1/2 to 2/3 full) and bake for about 15 minutes.<br /><br />Let cool a few minutes in the tins, then gently remove and let cool on a cooling rack. Serve with plenty of grassfed ghee. <br /><br />Makes 1 dozen muffins.<br /><br />Proud to be posting in Kelly the Kitchen Kop's <a href="http://kellythekitchenkop.com/2010/07/real-food-wednesday-72110.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+kellythekitchenkop+%28Kelly+the+Kitchen+Kop%29">Real Food Wednesday</a>!Durga Fullerhttp://www.blogger.com/profile/11316507320204025799noreply@blogger.com0tag:blogger.com,1999:blog-3552233612232941816.post-81048869989345277172010-05-26T14:10:00.000-07:002010-06-02T10:43:18.786-07:00What am I doing?<span style="font-style: italic;font-family:arial;" ><span style="font-weight: bold;">Recipe: Vegetable Ferments</span></span><br /><br /><span style="font-family:arial;">We’re five months into the year 2010, and I’m sure a few of you reading this made New Year’s resolutions. How are you doing with them?</span><br /><br /><span style="font-family:arial;">I’ve read different statistics, varying from 90% resolutions gone by the wayside by February, to 90% by the end of the year. Either way, the trend is to not follow through on these commitments.</span><br /><br /><span style="font-family:arial;">Why do so many of us ‘fail’ at our resolutions? They are noble aspirations, and we know they’re good for us, right? </span><br /><br /><span style="font-family:arial;">Do we really understand how change works in our lives?</span><br /><br /><span style="font-family:arial;">I have a passion for change. Having spent many years practicing Buddhism, among other spiritual paths, it’s an ongoing contemplation for me. </span><br /><br /><span style="font-family:arial;">One of the central teachings in Buddhism is that change is always happening. Whether slowly or quickly, we are changing, our environment is changing, our thoughts and feelings are changing. Always. This is a given. Nothing stays static.</span><br /><br /><span style="font-family:arial;">So, what we are talking about here, is making the change that is already happening, conscious. There is usually some kind of momentum to the patterns of change in our life, an inertia. With a resolution we seek to change the direction of that already existing flow.</span><br /><br /><span style="font-family:arial;">Holding this in mind when we approach a resolution can help bring into focus the underpinnings of the resolution - namely - what are we doing? What is the flow that is already occurring? It can be very tempting to skip this acknowledgment. We tend to lean forward to the next thing, give me the next thing, the better thing - get me away from this thing I don’t like. This ill health, this body or mind that doesn’t feel good. I know I’ll feel better if I quit smoking or drinking alcohol, go on a diet, go to the health club, get more sleep, .... </span><br /><br /><span style="font-family:arial;">These habits we look to change didn’t appear out of nowhere. And most of them didn’t appear yesterday. They have served us in some way. Perhaps buffered us from some discomfort, helped us get through some difficulty. Bonded us with friends, family and tribe perhaps. Given us an identity. </span><br /><br /><span style="font-family:arial;">Some examples might be - ‘There’s was rarely enough food to eat when I was growing up, and now it’s hard not to eat everything on my plate, even when I’m really not hungry anymore. Part of me is afraid there won’t be anything for the next meal.’</span><br /><br /><span style="font-family:arial;">‘I have always felt shy and awkward. Having a couple of drinks helps me relax and I can have conversations more easily.’</span><br /><br /><span style="font-family:arial;">‘My mom and I loved to make cookies together after school. It was the only time I really felt like I had all her attention. Now eating sweet things makes me feel loved and special.’</span><br /><br /><span style="font-family:arial;">‘i just feel like I have to be doing something all the time. Having a cigarette is a good excuse to take a break. I don’t know if I’d take breaks if I didn’t smoke. Besides, having a cigarette with a friend is just a ritual I LOVE.’</span><br /><br /><span style="font-family:arial;">‘Working 80 hours a week is killing me, but I’m so afraid I won’t have enough money to retire on!’</span><br /><br /><span style="font-family:arial;">Your story may be different. But there’s a story associated with all these habits we’d like to break, whether it’s a story about our past, our present, or our future. And often the stories about our present and future have roots in the past.</span><br /><br /><span style="font-family:arial;">In future posts I’ll explore more about making our changes conscious, but for this one I’d like to just rest here, with what is happening before we jump into the future. </span><br /><br /><span style="font-family:arial;">What are you doing? Choose one habit you have thoughts about changing. Spend some time exploring that habit. What are you receiving from this activity? How does it serve you? If it doesn’t help you, how did it help you before? Where did it come from? How did it develop?</span><br /><br /><span style="font-family:arial;">See if you can spend this time without judgment. You may be surprised to discover things you didn’t know about yourself. And, I hope you’ll find some forgiveness for your humanity. Perhaps some gratitude for how these things we’re ready to let go of have served us.</span><br /><br /><br /><span style="font-style: italic;font-family:arial;" ><span style="font-weight: bold;">Vegetable Ferments<br /></span>Gluten and Dairy-Free, low carb, candida appropriate (in fact, GREAT for candida sufferers! Lots of natural probiotics.)<br /><br />I'm choosing the veggie ferment recipe for this post because I like the analogy. If we let ourselves sit still for a while, things will develop that may surprise us. If we eat it too soon, well, it just tastes like salty, raw vegetables.<br /><span style="font-weight: bold;"><br /></span></span><span style="font-weight: bold; font-style: italic;font-family:arial;" >Ingredients:</span><br /><br /><ul style="font-family:arial;"><li><span style="font-weight: bold; font-style: italic;">2 -3 pounds of shredded or thinly sliced or whole vegetable(s) of choice. Could be green cabbage for sauerkraut; a mix of napa cabbage, green onion, daikon radish, bok choi and red chili for kimchi; green beans and dill; carrots and garlic; or, of course, cucumber for a classic pickle.</span></li><li><span style="font-weight: bold; font-style: italic;">1 - 2 Tbsp of good quality mineral salt - Celtic or Himalayan sea salt, or Real Salt</span></li><li><span style="font-weight: bold; font-style: italic;">2 - 3 Tbsp brine from an earlier ferment, if available, (for non cabbage ferments only)</span></li></ul><br /><span style="font-weight: bold; font-style: italic;font-family:arial;" >Directions:</span><br /><span style="font-weight: bold; font-style: italic;font-family:arial;" >For a cabbage based ferment, (or shredded beets or turnips) measure out about 2 tsp salt per pound of vegetable. Scatter the salt on the chopped veggies and toss to distribute. Cover with a kitchen towel and leave it for and hour or two. When you come back the vegetable should have released it's liquid. Massage it a little with your hands to help it along. Stuff it into a quart mason jar, leaving about an inch space above the vegetable, and lay a grape leaf over the top of it if you have one. Liquid should rise above the level of the vegetable. Cap jar tightly.</span><br /><br /><span style="font-weight: bold; font-style: italic;font-family:arial;" >For non-cabbage or non-shredded veggies, cut to desired size and shape and stuff as tightly as possible into a quart mason jar, leaving about an inch of space to the top of the jar. Make a brine. Measure about 2 tsp of salt into a cup and a half of filtered or spring water and stir. Taste. The brine should taste too salty to be pleasant, but not so salty that you gag. (Thanks, Alyss for this great description of making a brine!) Add salt or water as needed to achieve the desired saltiness. Add brine from earlier ferment to the jar of veggies, if using, and pour the fresh brine over the vegetables, leaving about an inch head space. Lay a grape leaf over the top, if using. Cap it tightly.</span><br /><br /><span style="font-weight: bold; font-style: italic;font-family:arial;" >Leave jar on your counter or in a cupboard for 3 - 7 days. Burp the jars daily to make sure the pressure doesn't build up too intensely. If the ferment looks very active to you, open it slowly over a sink, or wrapped in a kitchen towel - they can spray pretty hard! Press the vegetables down with a fork or spoon. Taste. </span><br /><br /><span style="font-weight: bold; font-style: italic;font-family:arial;" >When the pickle tastes tart and sour to your liking, put it in your fridge or cool basement. Enjoy!<br /><br />This post is a part of Kelly the Kitchen Kop's <a href="http://kellythekitchenkop.com/2010/06/real-food-wednesday-6210.html">Real Food Wednesday</a>!<br /></span>Durga Fullerhttp://www.blogger.com/profile/11316507320204025799noreply@blogger.com4tag:blogger.com,1999:blog-3552233612232941816.post-68197814345721353412010-04-28T22:50:00.000-07:002010-04-28T23:18:58.565-07:00We're Cookin' Now!<span style="font-style: italic;"><span style="font-weight: bold;">Recipe: Nut 'Cheese'</span></span><br /><br />Some people love to cook. Some people feel they just don't have time for it. Some, well, just have no interest.<br /><br />Cooking analogies are particularly apt for many aspects of our lives. Cooking is a transformational act. An alchemical process.<br /><br />Like, 'what's cookin'? Or, 'Let's simmer on that', 'that's half baked!', 'put it on the back burner', or 'we're cookin' now!'.<br /><br />Let's take it a little deeper. 'I'm cooked'. 'I'm sitting in the fire.'<br /><br />Getting warmer?<br /><br />We begin with a raw substance, usually a living substance. A plant. An animal. Something that lives and breathes. A life. Life. Living and breathing. Can you touch the life happening in yourself right here, right now?<br /><br />Our heads buzz along at such a fast pace, we often miss a deeper communication with our food, and with ourselves.<br /><br />Imagine all the input of our lives as food from the fields. The process of getting it from the field to our plate is how we respond, react, ruminate and navigate through our days. Wouldn't you want to give it your full attention? Pick it with love, chop it carefully, notice which are the choicest, plumpest experiences, have the earthiest spice mixture, the hottest fire for searing, the gentlest heat for the long simmer, send the indigestible bits to the garden for composting to make the soil richer. Wouldn't you want to pay attention to the natural vibrancy, the life inherent in the process itself?<br /><br />Oh, let's up the ante - what if you dove in full body, bathed in the luscious, scrumptiousness of flavor and texture, snuggling and giggling with complete abandon with the leaves and fronds, licking and slurping and rubbing all the amazing fats and brothiness into your welcoming pores....<br /><br />In my twenties I cooked to pay the bills while I was studying to be - an actress, a writer, a filmmaker, ... I was a party girl rushing headlong into the future of imagined fame and fortune. I rushed through a marriage and a divorce, about 15 different apartments and houses, and enough drugs and alcohol to fully cover all my need for escape for the rest of my life. I was running as fast as I could to avoid catching up with myself, to really experience what was happening in my life.<br /><br />Until, running full tilt, I hit the wall. The heating element on the electric stove of my life burned out, short circuited. There had to be a different way.<br /><br />In my thirties I found myself cooking at a meditation retreat center with no other goal than the cooking and the meditating. My thoughts were incredibly loud for a long time, but they did eventually quiet down. A bit. And that revealed the incredible dance that I wrote about in my last blog post.<br /><br />It also revealed many sweetnesses and subtleties in my emotional life. Some were painful. It was clear that running for as long as I did had contributed to habits of distraction that were very difficult to break.<br /><br />Slowing down with the cooking allowed me to slow down with myself. Slowing down with myself allowed me to slow down with the cooking. Which is true? Each revealed the other.<br /><br />I invite you to slow down in the midst of your life. We don't have to go to the retreat center to slow down (although it can be a helpful jump start) - we just have to value the precious moments of our lives. Value our bodies, our loved ones, our contributions to the world.<br /><br />Just take a moment, right now. Look out the window. Take a breath. Feel your body in your chair.<br /><br />Let this moment take care of itself. The next moment will come, all by itself. And if you're fully in this one, you'll be more ready for the next, standing right in the center of your life. Because where is that? Right here.<br /><br />And don't forget to really enjoy your food. It's life itself.<br /><br /><br /><span style="font-style: italic;"><span style="font-weight: bold;">Nut Cheese<br /><span style="font-weight: bold;"></span></span>Gluten and dairy-free, salicylate free, low carb<br /><br /><span style="font-weight: bold;">Ingredients:<br /></span></span><ul><li><span style="font-style: italic;"><span style="font-weight: bold;">1 cup nut or seeds of choice - hazelnuts, pumpkin seeds, pecans, etc. Cashews make a delicious 'cheese', but know that they are considered a 'mold' food</span></span></li><li><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span>1 - 2 cups cabbage tonic, or a couple of good quality probiotic capsules and water</span></span></li><li><span style="font-style: italic;"><span style="font-weight: bold;">2 Tbsp lemon or lime juice</span></span></li><li><span style="font-style: italic;"><span style="font-weight: bold;">1/4 cup olive oil</span></span></li><li><span style="font-style: italic;"><span style="font-weight: bold;">Celtic sea salt to taste</span></span></li><li><span style="font-style: italic;"><span style="font-weight: bold;">flavorings of choice - my favorite is pesto. Any mix of kalamata olive, sundried tomato, nutritional yeast, garlic, parsley; or with cashews, pecans or hazelnuts you can go more in the direction of dates and stevia for a sweeter 'cream cheese'.</span></span></li></ul><span style="font-weight: bold; font-style: italic;">Directions</span>:<br /><span style="font-style: italic;"><span style="font-weight: bold;">Soak nuts or seeds in plenty of non-chlorinated water for at least 8 hours, preferably 12 - 24 hours. Drain and rinse. Set to sprout if desired.<br /><br />Place nuts and enough cabbage tonic or water and probiotic capsule contents to barely cover in a food processor. Pulse until the nuts or seeds are broken down and mixture resembles cottage cheese.<br /><br />Place mixture in a jar and cap with a sprouting screen or layer of cheese cloth held on with rubber band or canning ring. Set in a warm place for up to 12 hours.<br /><br />Drain 'cheese' in a nut milk bag or other fine mesh strainer until fairly dry and crumbly. Mix with flavorings in a food processor until desired consistency - if your looking for a 'cream cheese' like product, you may need to add a little water and let it process for a few minutes until very smooth. Other herb flavors will lend themselves to slightly chunkier textures.<br /><br />Serve with crackers or raw vegetables. Or I just eat it by the spoonful as a snack.<br /><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-weight: bold;"><br /></span></span></span></span></span></span></span><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;">I know this is called 'cheese', but honestly I think of it more as a low carb replacement for hummus. Enjoy!<br /><br />This post is a part of <a href="http://kellythekitchenkop.com/2010/04/real-food-wednesday-42810.html">Real Food Wednesday</a>, hosted by Kelly the Kitchen Kop.<br /></span></span></span><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-weight: bold;"></span></span></span></span></span></span></span></span>Durga Fullerhttp://www.blogger.com/profile/11316507320204025799noreply@blogger.com0tag:blogger.com,1999:blog-3552233612232941816.post-37549139314012030872010-04-14T14:17:00.000-07:002010-04-14T14:47:54.834-07:00Do You Dance?<span style="font-size:85%;"><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Recipe: Cabbage Tonic, aka Non-Dairy Innoculant<br /><br /></span></span><span style="font-size:85%;"><span style="font-family:verdana;">I’m fond of saying that cooking is a dance. The food and our bodies ask for what they need to delight and be delighted in, to be nourished and nourishing, if we have the sensitivity to pay attention. It takes some experience and willingness to be open. Willingness to feel, sense deeper currents than just the following of a recipe. Willingness to touch the food - smell, hear, taste, see - really experience the substance that supports our bodies.</span><br /><br /><span style="font-family:verdana;">It takes a willingness to be quiet. Who leads in this dance may not be easy to feel. Our minds are full of the chatter of the stories of our lives. Where we have to go, who we have to see, what we have to do by when - and the ongoing pull and push between food and our bodies may be more subtle than those surface voices. </span><br /><br /><span style="font-family:verdana;">That dance is a vital one to pay attention to if we want to be healthy. Be connected with our true natures. If we want to be happy.</span><br /><br /><span style="font-family:verdana;">I’m not necessarily saying this dance will always be about eating what we might think of as perfectly healthy food. There are many influences on this dance, some cultural, some seasonal, some nutritional. Emotional. Our relationship with food is intertwined with our families, health, finances, creativity, communities, and history. It can be how we reward or punish ourselves. How we redeem ourselves. </span><br /><br /><span style="font-family:verdana;">It can include information we learn from books and health care practitioners, but, just as when we learn the steps to a new dance from an instructor, in the end things flow best when we make the dance our own. When we take what we’ve learned and see how it dances through us, how it finds it’s natural balance with the rest of the complexity that is our personal dance of life.</span><br /><br /><span style="font-family:verdana;">Our lack of relationship with food reflects on that list as well. If food is taken out of that equation, or if the relationship with food is too far distorted - you can sense the far reaching consequences.</span><br /><br /><span style="font-family:verdana;">All relationships take some energy and attention. A balance of energy and attention. If they don’t get enough, they will at the least go stagnant, at worst, die. If they get too much, they can be smothering, have a distorted and unbalanced effect.</span><br /><br /><span style="font-family:verdana;">What does your dance of body and food look like? What does it feel like from the inside? How much attention do you give it? Is there love in that attention? Compassion? Fun? Joy? Substance? Or is there fear? Denial? Tension? Resignation? Even hatred? Or simple unconsciousness? Boredom?</span><br /><br /><span style="font-family:verdana;">Let what you ‘know’ about health be applied through a lens of sweetness, even if you know you don’t do well with sugar on the physical level. Find safe ways to nourish yourself on ALL levels. Experiment. Be willing to fail. </span><br /><br /><span style="font-family:verdana;">In other words, be willing to learn. To change. But not because the slave driver in your head is lashing at you with a whip. </span><br /><br /><span style="font-family:verdana;">Do it because you love yourself. </span><br /><br /><span style="font-family:verdana;">And if you find you don’t love yourself - well then, that’s where you begin. We always begin where we are. Know that it is possible to love yourself, and to take care of yourself with love. </span><br /><br /><span style="font-family:verdana;">It’s just a part of the dance you haven’t learned yet. Or have forgotten. No big deal, we can all learn new skills. It starts with the desire. </span><br /><br /><span style="font-family:verdana;">Do you want to be happy?</span><br /><br /><br /><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Cabbage Tonic, aka Non-Dairy Innoculant</span><br /><span style="font-style: italic;font-family:verdana;" >Gluten and dairy-free, salicylate free, candida friendly</span><br /><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Ingredients:</span><br /></span><ul><li><span style="font-size:85%;"><span style="font-weight: bold; font-style: italic;font-family:verdana;" >1/4 green cabbage, sliced thinly</span></span></li><li><span style="font-size:85%;"><span style="font-weight: bold; font-style: italic;font-family:verdana;" >1/2 gallon brine made with Celtic or Himalayan sea salt, or Real Salt</span></span></li></ul><span style="font-size:85%;"><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Directions:</span><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Put the cabbage into a half gallon mason jar.</span><br /><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Make your brine. put enough salt in the water to make it too salty to be pleasant, but not so salty that you gag. (Thanks, Alyss!) Pour the brine over the cabbage. Cap tightly and shake well.</span><br /><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Leave on your kitchen counter or in a cupboard for 3 - 7 days, burping daily, until it has become quite active for at least a couple of days, or at least has taken on a sour flavor, not just salty.</span><br /><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Transfer to the refrigerator when it's done. Strain for a refreshing salty tonic, and use a couple of Tbsp when making veggie ferments that do not contain cabbage or cucumbers. You can use it for cabbage ferments, too, but it's not usually necessary. Great replacement for whey in recipes that use that for an innoculant.</span><br /><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Can also be used as an innoculant for nut cheese - which will come in a future recipe.</span><br /><br />This post is a part of<a href="http://kellythekitchenkop.com/category/real-food-wednesdays"> </a><a href="http://kellythekitchenkop.com/category/real-food-wednesdays">Real Food Wednesdays.</a><br /></span>Durga Fullerhttp://www.blogger.com/profile/11316507320204025799noreply@blogger.com1tag:blogger.com,1999:blog-3552233612232941816.post-73354645053407231672010-04-06T22:02:00.000-07:002010-04-06T22:29:34.688-07:00It's Not Fair!<span style="font-style: italic; font-family: arial;"><span style="font-weight: bold;">Recipe: Frozen Coconut Yogurt</span></span><br /><br /><span style="font-family: arial;">Those of us with food sensitivities can sometimes wonder why we got left out of the bounty of life. There are so many delicious dishes we'd love to savor that are traditionally made with ingredients that do harm to our bodies.</span><br /><br /><span style="font-family: arial;">What wrong with this picture? Why is this happening? It's just not fair! Everyone else gets to enjoy!</span><br /><br /><span style="font-family: arial;">I could tell you how many wonderful things you CAN eat, the amazing fresh vegetables with delicate or hearty earth flavors, the alternatives to dairy or gluten, or (insert your sensitivity). Foods with their own subtleties that it's possible to enjoy.</span><br /><br /><span style="font-family: arial;">But that's not really the point, is it? We sometimes just miss those </span><br /><span style="font-family: arial;">foods, the very one's we learned to love, and led to us feeling: in pain, tired, foggy, irritated, angry, etc.</span><br /><br /><span style="font-family: arial;">Or we're overwhelmed because it's just not easy to keep ourselves supplied with the alternatives, or they don't travel well. It would be so much easier to just make a quick stop at a convenience store when we need a snack... if only they stocked something without - all the stuff we can't eat.</span><br /><br /><span style="font-family: arial;">This is one of the reasons it's important to incorporate food and eating into our spiritual practice. Even view it as a spiritual practice. We don't have the luxury of being unconscious about our eating, when eating too far outside our limits makes us sick.</span><br /><br /><span style="font-family: arial;">If you're thinking it's not fair, you're right. It's not fair.</span><br /><br /><span style="font-family: arial;">But it's what is. And what a spiritual practice can do is help us shift our focus to what's useful and true. Less on what gets us nowhere.</span><br /><br /><span style="font-family: arial;">Here are a few statistics from Project-Meditation.org:</span><br /><span style="font-family: arial;"> • 75% of insomniacs who started a daily meditation program were able to fall asleep within 20 minutes of going to bed.</span><br /><span style="font-family: arial;"> • Production of the stress hormone Cortisol is greatly decreased, thus making it possible for those people to deal with stress better when it occurs.</span><br /><span style="font-family: arial;"> • Women with PMS showed symptom improvements after 5 months of steady daily rumination and reflection.</span><br /><span style="font-family: arial;">However a spiritual practice might look in your life, whether that might be meditation, prayer, singing, dancing, mindful cooking and eating, or all of the above, it's clear that there are very real health benefits to be had. Think of what a valuable adjunct to good nutrition this is!</span><br /><br /><span style="font-family: arial;">We always need to be kind to ourselves, and realize it's hard to have to take such care with our food. We may need to grieve the loss of certain flavors and textures we associate with comfort and happiness. This is part of the process of coming to terms with the reality of our lives. It is not always as we would wish it.</span><br /><br /><span style="font-family: arial;">And we need to tap in a bit deeper, to the real love and kind regard we hold ourselves in. It's there. It's the longing for a deeper happiness. </span><br /><br /><span style="font-family: arial;">It's easier to find when our health is stabilized. And tapping into it intentionally helps us get our health stabilized, by helping us make clearer decisions. Truly life affirming decisions.</span><br /><br /><span style="font-family: arial;">From this place, you may find yourself noticing how incredibly delicious fresh vegetables are, simple soups, herbs, coconut yogurt,... you may find the 'replacement' foods have an identity in their own right on your tongue and in your belly. And they are magical in their utter reality and rightness.</span><br /><br /><span style="font-family: arial;">May it be so. And may all beings be well nourished and happy.</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: arial;">Frozen Coconut Yogurt</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: arial;">Ingredients:</span><br /><ul><li><span style="font-weight: bold; font-style: italic; font-family: arial;">o 14 oz coconut yogurt (1 can of coconut milk made into yogurt)</span></li><li><span style="font-weight: bold; font-style: italic; font-family: arial;">o 2 eggs of choice, chicken or duck (optional)</span></li><li><span style="font-weight: bold; font-style: italic; font-family: arial;">o 1 _ tsp vanilla, preferably glycerin based, or powdered vanilla</span></li><li><span style="font-weight: bold; font-style: italic; font-family: arial;">o 15 drops stevia extract, preferably glycerin or water based</span></li><li><span style="font-weight: bold; font-style: italic; font-family: arial;">o Optional add ins: 1 - 2 Tbsp raw cacao powder, a handful or two of berries, a handful of shredded coconut, nuts, or a swirl of nut butter of choice</span></li></ul><br /><span style="font-weight: bold; font-style: italic; font-family: arial;">Directions:</span><br /><span style="font-weight: bold; font-style: italic; font-family: arial;">Mix the first four ingredients together in a bowl, and whisk until smooth. If using the cacao powder, mix it in now.</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: arial;">If you have an ice cream maker, follow the manufacturer's instructions.</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: arial;">If using a Champion juicer or food processor, pour the mixture into ice cube trays. You'll probably need two. Freeze well. </span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: arial;">Pass through the juicer with the blank plate on it. Mix in any optional add ins. Serve immediately.</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: arial;">Or, mix in a food processor, adding a little more coconut yogurt if needed to get the frozen yogurt smooth. Mix in add ins. This might need to be returned to the freezer for a little while to firm up. </span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: arial;">Options: </span><br /><span style="font-weight: bold; font-style: italic; font-family: arial;">o Use coconut milk instead of coconut yogurt.</span><br /><span style="font-weight: bold; font-style: italic; font-family: arial;">o Make the liquid mixture into a custard before freezing by heating it slowly in a double boiler until thickened.</span><br /><span style="font-weight: bold; font-style: italic; font-family: arial;">o Use fresh vanilla bean - split a vanilla bean from end to end and scrape the seeds and pith out of it. Steep it in warm coconut milk or yogurt for a few minutes. Whisk the seeds into the mixture to blend as well as possible.</span><br /><br />I usually love the chocolate version of anything, but I have to say the vanilla is outrageously delicious.Durga Fullerhttp://www.blogger.com/profile/11316507320204025799noreply@blogger.com2tag:blogger.com,1999:blog-3552233612232941816.post-15680200617429263802010-03-08T12:55:00.000-08:002010-03-10T08:39:48.858-08:00Healing as a JourneyThe word 'healing' may bring up the idea that there is an end to the journey. It will inevitably end with 'healed'.<br /><br />This idea may not serve us well. It emphasizes a goal, an end product. If our focus is too much on the pot of gold at the end of the rainbow, we are likely to miss the sweetness and lessons learned along the path.<br /><br />This may be hard to read - what is there to value in the journey of illness? It's painful! Isn't it natural to want to get OUT of illness as quickly as possible?<br /><br />Perhaps - but this way of thinking can lead to treating our bodies like cars - when it's broken, bring it to the mechanic. When it's 'fixed', drive it like you drove it before.<br /><br />Our bodies are a vehicle through which the world communicates to us. It sends us clear messages. If something we are so intimate with, that is a large part of who we are, is trying to talk to us, isn't it a good idea to listen?<br /><br />I'm in no way suggesting that you not visit a health care professional if you or your child is ill. What I am suggesting is that you also ask, what is happening here? What is the bigger picture? What is asking for attention?<br /><br />You can view it as a dream interpretation - what is the symbolism? Is the part of my life that I use this part of my body with out of balance?<br /><br />I deal with fatigue. I can 'fix' that with caffeine. It often seems like the easiest route, have a cup of tea, or coffee, and there is instant energy! Hallelujah!<br /><br />Coffee statistics show that among coffee drinkers the average consumption in the United States is 3.1 cups of coffee per day. And over 50% of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Americans</span> are coffee drinkers. It seems I am not alone in seeking a quick solution to fatigue.<br /><br />Years down the line however, it seemed evident that the quick fix was taking it's toll on my body in various ways. Adrenals, thyroid depleted. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Hmmm</span>, rethinking caffeine....<br /><br />On deeper examination I wonder more about how I push to get things done in my life. And I wonder if I didn't push, would I feel the need for caffeine? What if I went to sleep at a reasonable hour regularly? What if I questioned the thought that I have to get things done exactly so, or by a certain time?<br /><br />And, as we've seen, I am not the only one who has depended on caffeine to get through my days. What does that say about our culture in general? About how we go about our lives?<br /><br />Before Thomas Edison's invention of the light bulb, people slept an average of 10 hours a night; today Americans get an average 6.9 hours of sleep on weeknights and 7.5 hours per night on weekends (<span class="blsp-spelling-error" id="SPELLING_ERROR_2">NSF's</span> 2002 Sleep in America poll).<br /><br />So, this examination of how I approach doing becomes an examination of other forces that come to bear on my life. My expectations. The dominant culture's expectations. It can become much less personal, can give one a larger perspective.<br /><br />The key here is curiosity. And acceptance.<br /><br />What if we can't 'fix' the ailment? What then? What if 'healing' were the whole journey? What if the entire culture suffers? Many health challenges are widespread. How far outside the culture can we go without creating another imbalance of the soul?<br /><br />I'm not suggesting succumbing to defeatism. And healing the culture is one of my passions. But change happens most gracefully when we accept the place where we begin. And, like it or not, we are at the very least affected by our culture, if not a product of it.<br /><br />Eyes open, let's make changes with full acknowledgement of our place in the world. Our humanness, our fragility, and our strength. We know where the journey ends for us all, but we have no idea where it will lead us on the way. Can we walk that road with curiosity and willingness? The more open we are, the more relaxed. The more relaxed we are, the better we are able to see the path ahead of us. See what messages our discomfort is giving us. And the better able to act on the information we receive.<br /><br />The Buddha said ‘Within this fathom long body is the world, the origin of the world, the cessation of the world and the path leading to the cessation of the world.’ He <span class="blsp-spelling-error" id="SPELLING_ERROR_3">didn</span>’t say ‘only in healthy bodies’ or ‘only in perfect bodies’. He was pointing to waking up here and now, in this body. As it is.<br /><br />And, for those of us whose bodies are clearly saying NO to dairy....<br /><br /><span style="font-weight: bold;">Nut Milk</span><br /><span style="font-style: italic;"><span style="font-weight: bold;">Gluten free, dairy free, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">salicylate</span> free (if using hazelnuts), low <span class="blsp-spelling-error" id="SPELLING_ERROR_5">carb</span> (if using <span class="blsp-spelling-error" id="SPELLING_ERROR_6">stevia</span>)<br /><br /></span></span><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><span style="font-weight: bold; font-style: italic;">1 cup nut of choice - I like almond or hazelnut. Cashews make a delicious one, but there’s a lot of buzz about cashews having mold, so know that.</span><br /><span style="font-weight: bold; font-style: italic;">1 tsp salt</span><br /><span style="font-weight: bold; font-style: italic;">2 cups non-chlorinated, non-<span class="blsp-spelling-error" id="SPELLING_ERROR_7">flouridated</span> water, plus water for soaking</span><br /><span style="font-style: italic;"><span style="font-weight: bold;">Stevia, or dates, to taste</span></span><br /><br /><span style="font-weight: bold; font-style: italic;">Directions:</span><br /><span style="font-weight: bold; font-style: italic;">Soak the nuts for 6 - 8 hours in a jar with the salt and enough water to cover. Drain and rinse.</span><br /><br /><span style="font-weight: bold; font-style: italic;">Place the soaked nuts in a blender with the measured water. Blend for at least 2 minutes, longer if you can stand the noise. You want the nuts to be as smooth as possible.</span><br /><br /><span style="font-weight: bold; font-style: italic;">Strain the milk through a nut milk bag, a jelly making bag, or a gold filter. Squeeze or press the pulp to remove as much of the liquid as possible.</span><br /><br /><span style="font-weight: bold; font-style: italic;">Sweeten the milk with a few drops of <span class="blsp-spelling-error" id="SPELLING_ERROR_8">stevia</span>. Some people throw a couple pitted dates in the blender while it’s whirring to sweeten. </span><br /><br />Enjoy!<br /><br />Note: the nut pulp can be used in baked items, or to make nut cheese. I’ll post that recipe another time.<br /><br />This post is a part of <a href="http://kellythekitchenkop.com/2010/03/real-food-wednesday-3910.html/comment-page-1#comment-59180">Real Food Wednesdays</a> with Kelly the Kitchen Kop!Durga Fullerhttp://www.blogger.com/profile/11316507320204025799noreply@blogger.com2tag:blogger.com,1999:blog-3552233612232941816.post-69927251372190536502010-02-06T23:10:00.000-08:002010-02-19T10:48:57.273-08:00Into the Kitchen!<span style="font-size:100%;"><span style="font-family:verdana;"><span style="font-style: italic;"><span style="font-weight: bold;">Recipe: Coconut yogurt</span></span><br /><br />I love to eat out. The idea of being seated at a clean table, having water poured for me, asked what I would like, asked if everything is okay with the meal... it’s the closest I’ll ever be to queendom. (I can dream, can’t I?)</span><br /><br /><span style="font-family:verdana;">I used to eat out 3 or 4 times a week. I cooked for a living, and the last thing I felt like doing when I got home was to go into the kitchen. I was single, I was carefree, I was homeless by choice for quite a while, no responsibilities except my personal growth and my job. Which, believe me, were as much as I could handle for an embarrassingly long time. I sometimes long for those days. Not very much, anymore.<br /><br /></span><span style="font-family:verdana;">Times are different now. We have food sensitivities to deal with that make eating out a bit of an ordeal. And we’ve learned what really good, real food tastes and feels like in our bodies. </span><br /><br /><span style="font-family:verdana;">Not to mention the cost! We won’t go into that. Too depressing. </span><br /><br /><span style="font-family:verdana;">Okay, we have to go into that. Not just the cost of eating out, but the cost of eating well. You can eat out inexpensively, as we all know, but the cost to our health is exorbitant. <span style="text-decoration: underline;"><a href="http://en.wikipedia.org/wiki/Super_Size_Me">Go here</a></span></span><br /><br /><span style="font-family:verdana;">And eating really well when eating out isn’t always easy, when you start to understand what real food is. And isn’t. Good food preparation that really maximizes it’s value to your health has been forgotten for the most part. And when you have eaten well for some time, it becomes evident. I’ll never forget my husband coming home after a lunch date with a colleague and reporting that I’d ‘ruined him for restaurant food. I looked at my plate and it was all DEAD!’ And the call I received the last time he was gone for a week at a retreat center. ‘I miss your bone broth,’ he moaned. </span><br /><br /><span style="font-family:verdana;">I still love to go out, don’t get me wrong. And I find we do better at ethnic restaurants that serve traditional foods - often easier to avoid wheat and dairy, and they sometimes use traditional cooking methods. Fermented grains. Long cooked broths. Fermented veggies. Even raw meats. </span><br /><br /><span style="font-family:verdana;">Truly upscale restaurants can work, too - I can’t wait to try one of the few I’ve heard about that specialize in offal! And the escargot buried in butter and duck confit I had at Carafe Bistro... mmmmmm.</span><br /><br /><span style="font-family:verdana;">But that’s not what I want to write about. Because we can’t eat out like we used to, although I obviously still dream about it. </span><br /><br /><span style="font-family:verdana;">We also can’t afford to buy good food, REAL food, at the grocery store that much. Especially prepared foods. Pastured ghee for $10 a pint. Live sauerkraut for $7 per 8 ounce jar. We’re talking cabbage and salt, folks. Kim chi - $10 for 8 ounces. Raw nut butters for $15 a pint. Gluten free bread anywhere from $5 - $8 a loaf. And it’s not even that tasty.</span><br /><br /><span style="font-family:verdana;">I’m on a mission. It’s utterly obnoxious to some, but apparently inspiring to others. Thank God!</span><br /><br /><span style="font-family:verdana;">It was inspiring to ME after my last class to hear from the participants - Diana had 3 gallons of fermented veggies set on the counter to bubble. Had a chicken in the crock pot for the better part of a day, and froze the stock. (I had some of the Ethiopian chicken she made out of the meat, oh my god, I didn’t have to die to get to heaven right there....) Is now experimenting with adding an ancient wheat grain to her sourdough to see if she can tolerate it after it’s fermented.</span><br /><br /><span style="font-family:verdana;">After some tinkering Lois made the best textured gluten free bread she says she’s ever had. She wants to tinker with the flavor a bit, but she’s excited and encouraged. Her family is new to gluten free life, and she had thrown her hands up and laughed at her first attempt to make bread - she described it as a ‘dense cracker loaf that must have weighed 10 pounds’!</span><br /><br /><span style="font-family:verdana;">Allison and her mom Jody passed the sourdough back and forth between their houses to get yeasts from both their homes in their new pet ‘Stinky’.</span><br /><br /><span style="font-family:verdana;">I hear these stories and I honestly find myself weeping. I was sharing with a group of women last night, who share my passion for nutrition and health, that I find myself breaking down in grief occasionally when I get a positive response from people about my offerings. I have felt like I was CRAZY for years now, being so out of sync in a culture that doesn’t value nourishment to it’s full depth and breadth. Swimming upstream is really hard to do alone. </span><br /><br /><span style="font-family:verdana;">I’m only one voice. But I’m not alone. I’ve learned from some amazing people online, on lists, on blogs, in books. And to be able to turn around and pass it along is such a gift. </span><br /><br /><span style="font-family:verdana;">Oh, I forgot my original point - If you make it yourself, you can really save a bundle. Cut out the middle man - fermented veggies are just veggies, salt and time. Sourdough starter is just flour and water... and time. Coconut yogurt is just coconut milk, and starter... and time. Bone broth - bones, water, heat and.... you guessed it.... time.</span><br /><br /><br /><span style="font-weight: bold;font-family:verdana;" >Coconut Yogurt</span><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Gluten free, dairy free, salicylate free, low carb friendly</span><br /><br /><span style="font-style: italic;font-family:verdana;" >The probiotic cultures can be ordered online, just google the names. Personally I did not like the flavor of the yogurt made from the store bought coconut yogurt, but others have found it tasty. What to say.</span><br /><br /><span style="font-style: italic;font-family:verdana;" >I recommend the Native Forest brand coconut milk, as it is the only one I know of that has no BPA in the lining of the cans.</span><br /><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Ingredients:</span><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >1 can coconut milk of choice - Native Forest brand recommended</span><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >yogurt culture of choice - Custom Probiotics, HMF superpowder, or another coconut yogurt with live cultures.</span><br /><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Directions:</span><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Pour a little coconut milk into a pint sized mason jar. Mix in culture of choice - a smidgeon of the Custom Probiotic, a quarter tsp of the HMF powder, or a couple of Tbsp of the commercial coconut yogurt. Add the rest of the coconut milk. Cap tightly. Shake well.</span><br /><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Keep warm in a yogurt warmer, in an oven with the light or pilot on, in a dehydrator set at about 95 - 100 degrees, or wrapped in a warm heating pad. Shake occasionally. Yogurt will be mild after one day, a little more tart after two.</span><br /><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Alternate method - mix in culture of choice as described above and shake well. Leave at room temperature for 4 days, shaking occasionally. This will get VERY thick - too thick for my liking!</span><br /><br />This post is part of <a href="http://www.cheeseslave.com/2010/02/17/real-food-wednesday-feb-17-2010/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+Cheeseslave+%28Cheeseslave%29">Real Food Wednesday</a>, by Cheeseslave, and <a href="http://www.foodrenegade.com/fight-back-friday-february-19th/#more-1690">Fight Back Friday</a> by Food Renegade!<br /></span>Durga Fullerhttp://www.blogger.com/profile/11316507320204025799noreply@blogger.com15tag:blogger.com,1999:blog-3552233612232941816.post-68057065701041533712010-01-06T21:05:00.000-08:002010-02-06T23:29:16.450-08:00A Little Bare Foot<span style="font-style: italic; font-family: verdana;"><span style="font-weight: bold;">Recipe: Ghee</span></span><br /><br /><span style="font-family: verdana;">The New Year. It starts with a bang and rush to DO! Kids are back in school, slower routines are suddenly back in the fast lane, and it’s back to ‘business as usual’.</span><br /><br /><span style="font-family: verdana;">I’ve had to deal with a sense of urgency to ‘get things rolling’. The pusher in my head has a lot of great ideas about the class I’ll be teaching, the sourdough sticky buns I’ve been wanting to experiment with, the kimchi I need to get fermenting so it’s ready for class in a couple of weekends, the newsletter, the website, the sample coaching sessions I want to set up, the meetings I want to have with colleagues, ... the list is endless. Phone calls, emails, projects.</span><br /><br /><span style="font-family: verdana;">The really important things in life can get squeezed out in the urgency to produce. To do.</span><br /><br /><span style="font-family: verdana;">There’s a spiritual teacher I’ve spent time with who works on addressing our culture’s obsession with doing by recommending short moments of meditation practice as often as possible. Short moments. Walking down the hall to the bathroom, check in with your bodily sensations, the feet touching the floor, the feeling of your clothes touching your body. Standing in line at the grocery store. Waiting at a red light. What do you see, hear, smell, taste, touch? What do things really look like, sound like, smell like, taste like, feel like? Let the story in your head fall away, and just be present to the senses.</span><br /><br /><span style="font-family: verdana;">Time is tight for most of us, so much on our plate to accomplish. I find myself grumpy when my youngest crawls in bed with us in the middle of the night. My sleep is interrupted, he pulls the blankets off me, I got to sleep late anyway, I’ll be tired in the morning, I have a coaching session in the morning and lunch with a colleague I admire, I’ll be tired, I won’t function well, why can’t he sleep in his own bed! And suddenly there's a story I’m living, rife with frustration, judgement, chronic exhaustion, fear of failure, and overwhelm.</span><br /><br /><span style="font-family: verdana;">And then I stop. Short moments. A little bare foot on my back, warm and soft. Sounds of soft breathing. A train whistle in the distance. Short moments.</span><br /><br /><span style="font-family: verdana;">I take the moment to, fairly quickly, run through a visualization I used to do regularly sometime back. A Tibetan purification. I’m convinced it kept me free of infection years ago when I was in the hospital with ruptured membranes with my first born. Three weeks free of infection, giving him three weeks more time to bake. 10 weeks premature is a lot more hopeful than 13 weeks. I got tired of keeping it up, though, and when I dropped off on the practice, I developed an infection, and born he was.</span><br /><br /><span style="font-family: verdana;">Tiredness is a state than can be worked with. It’s a kind of a toxin, often purified by rest and sleep. And short moments of practice are a form of rest.</span><br /><br /><span style="font-family: verdana;">Feeling that little warm foot on my back and running through the visualization, I soon found I was ready to get up. I was calm and clear headed. Perhaps not totally rested, but certainly feeling ready for my day.</span><br /><br /><span style="font-family: verdana;">Sometimes I find my thought patterns are like a sumo wrestler trying to pin my life to the ground and MAKE it work the way I think it should. It’s a pattern full of effort and force. And it’s been a thread through many years.</span><br /><br /><span style="font-family: verdana;">I was musing over that and it’s similarity to how I’ve learned to make sauerkraut. The traditional instructions for sauerkraut call for slicing the cabbage, adding the salt, and then pounding the hell out of it until it gives up it’s water. It’s a lot of hard work.</span><br /><br /><span style="font-family: verdana;">Then I discovered that if you add the salt and leave it alone for a while, when you come back and toss it gently, there’s a pool of water sitting in the bottom of the bowl. Stuff it into a jar and push down firmly, and the water rises up above the level of the vegetable, just the way it’s supposed to.</span><br /><br /><span style="font-family: verdana;">Or take ghee. Clarified butter. Like the light of attention in a moment, all we have to do is apply gentle heat, and the butter clarifies of itself. When the popping sounds stop, it’s done. Crystal clear. Yes, you can skim the foam off the top, stir it, hover over it - but it’s not necessary. If you just listen for the sounds to change, and remember when to turn it off, everything is fine. Strain it. Done.</span><br /><br /><span style="font-family: verdana;">Have a great day. Don’t forget to hug your kids. And your partner. And your dog or cat. We’re herd animals, let your body have the contact. It’s as deeply nourishing as good food.</span><br /><br /><br /><span style="font-weight: bold; font-family: verdana;">Ghee</span><br /><span style="font-weight: bold; font-family: verdana;"><span style="font-style: italic;">gluten, dairy (for the most part), salicylate free, </span></span><span style="font-style: italic; font-family: verdana;"><span style="font-weight: bold;">low carb, grain free</span></span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">Ghee is often tolerated by those with dairy intolerance. Not all! Please pay attention to symptoms. It’s a fairly high heat fat, and I use it for a lot of my cooking. If made with butter from grassfed cows, it’s a good source of Omega 3 and vitamin K2, and will help with the absorption of vitamins A and D. Kerrygold is a good choice if you don’t have access to local grassfed butter. And Trader Joe’s usually has the best price on Kerrygold.</span><br /><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">Ingredients:</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">1 pound unsalted butter from grassfed cows. </span><br /><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">Directions:</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">Place the butter in a clean, stainless steel pot. Heat gently over a low flame. When the butter is liquified and gets hot you’ll begin to hear the popping sound of the liquid evaporating out of the fat. Stir it occasionally if you like, but it’s not really necessary. Skim the foam off the top if you like, but it’s not really necessary. When you can see through the ghee and the popping sounds quiet down, it’s done. Take it off the heat, cool it for a half an hour or so, and strain it through a metal tea filter or a ‘Gold filter’, the reusable coffee filters that come from Switzerland, and make terrible coffee. I’m so glad I finally found a good use for mine.</span>Durga Fullerhttp://www.blogger.com/profile/11316507320204025799noreply@blogger.com2tag:blogger.com,1999:blog-3552233612232941816.post-33157372718765723902009-12-04T21:21:00.000-08:002010-02-06T23:29:48.487-08:00Kicking and Screaming<span style="font-style: italic; font-family: verdana;"><span style="font-weight: bold;">Recipe: Morning Meat Soup<br /><br /></span></span><span style="font-family: verdana;">I find it much easier to get to the point of organizing around my children’s health than my own. The responsibility is so clear and direct, the intention and willingness rise of their own accord in mysterious ways. I’m not professing to be a perfect parent by any means, but once something is clear, I make effort in the direction of health, be that physical, mental or emotional.</span><br /><br /><span style="font-family: verdana;">For myself, the water is not so clear. It takes me a lot more convincing. And once convinced, I find often I either back in, or I actually have to be knocked to my knees to make the change.</span><br /><br /><span style="font-family: verdana;">I had a holistic health care professional get pretty fiercely in my face at one point and tell me “Type O blood types don’t like to be told what to do!” and I should really make the changes she was recommending.</span><br /><br /><span style="font-family: verdana;">She was right. I </span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_0">didn</span><span style="font-family: verdana;">’t like being told what to do one little bit. In fact, I resented her attitude for weeks.</span><br /><br /><span style="font-family: verdana;">I did go off gluten, though. As she and her partner pointed out, I was already cooking that way for the kids, it </span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_1">wasn</span><span style="font-family: verdana;">’t a big stretch to just start doing it for the whole family.</span><br /><br /><span style="font-family: verdana;">It was a small concession to the list of changes they were recommending I make. Eliminate grains entirely? She suggested I eat soup with meat in it for breakfast! What a crackpot.</span><br /><br /><span style="font-family: verdana;">Eliminating the gluten was a digestive revelation. Oh, wait, I’d had that before when I’d gone on the elimination diet when my youngest was breastfeeding. I’d quickly decided it was unimportant in the entire scheme of things. Some things. I’m not sure which things right now, but something convinced me it was okay to ignore my symptoms.</span><br /><br /><span style="font-family: verdana;">I coasted on the gluten free life for a while. I went to India for a two week visit and decided I </span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_2">wouldn</span><span style="font-family: verdana;">’t burden the family I was staying with by telling them I </span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_3">couldn</span><span style="font-family: verdana;">’t eat it. My ankles swelled painfully and </span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_4">didn</span><span style="font-family: verdana;">’t recede until I arrived back in the US.</span><br /><br /><span style="font-family: verdana;">I got it, this was a serious health issue.</span><br /><br /><span style="font-family: verdana;">As was the constant fatigue I still experienced. I </span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_5">couldn</span><span style="font-family: verdana;">’t blame it on being an old mom to young kids anymore - I’d stopped breastfeeding and they were mostly sleeping through the nights. Sure, adrenaline could get me through many of the major things I needed to do, but I dragged myself out of bed in the mornings and was grumpy with my kids and husband. A lot. More than I still like to admit to myself. My </span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_6">labido</span><span style="font-family: verdana;"> was practically non-existent. I </span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_7">wasn</span><span style="font-family: verdana;">’t really much fun to be around. Especially for myself.</span><br /><br /><span style="font-family: verdana;">Dr Robbie, as we call him, was our D.O. Bless him, he took up the detective work. Blood panels, </span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_8">questionaires</span><span style="font-family: verdana;">, supplements tried.... Thyroid, </span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_9">DHEA</span><span style="font-family: verdana;">, adrenals - all insufficient. Short term memory and name recall practically non-existent, brain fog, floaters. A controversial </span><span style="font-family: verdana;" class="blsp-spelling-corrected" id="SPELLING_ERROR_10">Lyme</span><span style="font-family: verdana;"> test positive, ....</span><br /><br /><span style="font-family: verdana;">He wanted to build me up. If we decided to treat the </span><span style="font-family: verdana;" class="blsp-spelling-corrected" id="SPELLING_ERROR_11">Lyme</span><span style="font-family: verdana;">, he wanted me in the best health possible, my immune system strong, anything out of order addressed. Whatever could not be addressed by the general and specific health improvements he asked me to work on would be how the </span><span style="font-family: verdana;" class="blsp-spelling-corrected" id="SPELLING_ERROR_12">Lyme</span><span style="font-family: verdana;"> was manifesting.</span><br /><br /><span style="font-family: verdana;">I could go with that. He </span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_13">wasn</span><span style="font-family: verdana;">’t asking me to slam myself with antibiotics for six months to a year, he was asking me to get healthier, build up my immune system. I’d have time to think about whether I even believed in this </span><span style="font-family: verdana;" class="blsp-spelling-corrected" id="SPELLING_ERROR_14">Lyme</span><span style="font-family: verdana;"> thing.</span><br /><br /><span style="font-family: verdana;">The idea of feeling better was really attractive at that point. I can’t begin to describe how good feeling better was sounding.</span><br /><br /><span style="font-family: verdana;">Supplements, supplements, more sleep, off coffee and tea (for the fifth or sixth time in my life - when will I get the message?), more supplements, .... I was better, but still tired. Foggy. My kids still finished most of my sentences for me.</span><br /><br /><span style="font-family: verdana;">Six months into this treatment he asked my how my belly felt. I told him it was always a little tender. He palpated.</span><br /><br /><span style="font-family: verdana;">Asked me to go on a candida diet.</span><br /><br /><span style="font-family: verdana;">I was on my knees.</span><br /><br /><span style="font-family: verdana;">Not satisfied with the standard candida diet he suggested, I did research. If these little </span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_15">yeasties</span> eat <span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_16">carbs</span><span style="font-family: verdana;">, why did the standard diet have rice and other grains in it? Made no sense. If I was going to do something this radical, I was going to do it </span><span style="font-weight: bold; font-family: verdana;">right</span><span style="font-family: verdana;">, god damn it.</span><br /><br /><span style="font-family: verdana;">I went on an extremely low </span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_17">carb</span><span style="font-family: verdana;"> regimen. No grains. No potatoes. No fruit. No brewed, </span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_18">yeasted</span> or mold foods. No sugars, even natural ones. Not even any starchy veggies, like carrots or beets. One website that seemed pretty on track for candida suggested high doses of coconut oil, garlic, onions, and <span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_19">Pau</span><span style="font-family: verdana;"> D’</span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_20">arco</span><span style="font-family: verdana;"> tea. I went for it.</span><br /><br /><span style="font-family: verdana;">I thought my older boy’s diet was restrictive! </span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_21">Sheesh</span><span style="font-family: verdana;">.</span><br /><br /><span style="font-family: verdana;">And, after about a week of feeling like a truck had run over me (from die off, I was told), and learning that </span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_22">epsom</span><span style="font-family: verdana;"> salt baths are a new necessity in my life for detoxing the dying candida, I was suddenly able to get out of bed in the morning without thinking twice. Get through the afternoon steadily and happily. I </span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_23">didn</span><span style="font-family: verdana;">’t have a ton of energy, but it was even and I felt awake.</span><br /><br /><span style="font-family: verdana;">Being the avid reader that I’</span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_24">ve</span><span style="font-family: verdana;"> become around health issues, I started to research low </span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_25">carb</span><span style="font-family: verdana;"> living. And the science I’m reading is pointing to grains being unnatural in the human diet. All grains. Period. Even‘properly prepared’, meaning soaked, sprouted or fermented. Humans </span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_26">didn</span><span style="font-family: verdana;">’t evolve eating them. The agricultural revolution only hit 10 or 12 thousand years ago, and I’</span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_27">ve</span><span style="font-family: verdana;"> read that it takes anywhere from 40 to 100 thousand years for a real genetic adaptation to occur to a change in the environment, such as a radical change in diet. Grains have allowed us to increase our population, but at a cost.</span><br /><br /><span style="font-family: verdana;">I highly recommend Nora </span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_28">Gedgaudas</span><span style="font-family: verdana;">’ book ‘Primal Body, Primal Mind’ for a fairly dense, but quite readable explanation of this topic. She’s even got a quirky sense of humor wound through it to keep it interesting for non-geeks. (I’m claiming </span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_29">geekhood</span><span style="font-family: verdana;"> here.)</span><br /><br /><span style="font-family: verdana;">When I’m sure the candida is under control, I may reintroduce some of the brewed foods and fruit, but I can’t say I have any interest in the grains.</span><br /><br /><span style="font-family: verdana;">I’m still teaching classes that include how to use grains and other </span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_30">carbs</span><span style="font-family: verdana;">. When I disclose that I “don’t eat the stuff, personally”, and explain why, I’m sometimes asked why I don’t cook that way for my family.</span><br /><br /><span style="font-family: verdana;">It’s a really good question. The first time I was asked, I responded that it was just too far outside the culture to demand. Just going gluten free, and half of us dairy free was pushing that envelope enough, I thought.</span><br /><br /><span style="font-family: verdana;">The question hovers in my mind. And my response has deepened.</span><br /><br /><span style="font-family: verdana;">I feel comfortable with the expectation that my children comply with adjustments due to overt food sensitivities or allergies. My eldest was not functioning at school. My youngest had severe gastric reactions. It’s my responsibility to take care of their health to the best of my ability in ways that we can live with.</span><br /><br /><span style="font-family: verdana;">Abandoning grains and other </span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_31">carbs</span><span style="font-family: verdana;"> entirely for a general, somewhat philosophical reason, in my view, requires a choice. And I’m exquisitely aware that if children are controlled too tightly in an area such as this, when they reach a more </span><span style="font-family: verdana;" class="blsp-spelling-corrected" id="SPELLING_ERROR_32">independent</span><span style="font-family: verdana;"> age - may choose to act out with a vengeance.</span><br /><br /><span style="font-family: verdana;">I couldn’t even force </span><span style="font-weight: bold; font-family: verdana;">myself</span><span style="font-family: verdana;"> to make these changes until I was literally brought to my knees! And I had ample and repeated evidence that my health required it.</span><br /><br /><span style="font-family: verdana;">A woman I spoke with recently told me a story - her naturopath had encouraged her to remove gluten from her diet. She had for a while, and then gradually began to eat it again. When she went to see her naturopath again, she was asked ‘why?’</span><br /><br /><span style="font-family: verdana;">She and I looked at each other and laughed. Because it’s really hard! There’s a powerful cultural current that includes gluten as it's entire basis. ‘The Cradle of Civilization’ infers the rise of agriculture, and that’s usually thought of as wheat and rye, grains that were made into breads - the ‘Staff of Life’.</span><br /><br /><span style="font-family: verdana;">It’s just a lot easier to float downstream.</span><br /><br /><span style="font-family: verdana;">We’re starting to give my older boy the choice to break his particular regimen occasionally if he’s willing to take responsibility for the outcome. Meaning, if he gets too wild for the rest of the family to handle he either goes outside to run it off, or he goes to his room where he can make faces in the mirror in peace. (Our peace.)</span><br /><br /><span style="font-family: verdana;">We’re finding he generally makes intelligent choices. Tries small amounts of things. Really checks in with himself to see how much he wants something. Usually forgets about ‘treats’ we have stashed for him from special occasions.</span><br /><br /><span style="font-family: verdana;">I’</span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_34">ve</span><span style="font-family: verdana;"> introduced many general health changes into our home diet, but generally we eat in a fairly recognisable, whole foods form. My husband no longer looks at me suspiciously every time I open a conversation with “you know what I was reading today?” I may still tweak food preparation techniques to enhance digestibility, and I’ll always add new foods out of sheer boredom, but I’</span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_35">ve</span><span style="font-family: verdana;"> reached the edge of the fundamental changes I’ll ask my family to make. The rest needs to be by example, and they’ll follow, or not.</span><br /><br /><span style="font-family: verdana;">And sometimes my youngest will have some of my meat soup. For breakfast.</span><br /><br /><span style="font-family: verdana;">It’s a spiritual experience, that morning meat soup. Blissful surrender. To my personal reality.</span><br /><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">Morning Meat Soup</span><span style="font-family: verdana;"> </span><span style="font-style: italic; font-family: verdana;"><span style="font-weight: bold;">(or afternoon, or evening...)</span></span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">This is probably one of the simplest and least specific recipes I’ll post. And one of the tastiest! </span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">2 - 3 oz ground or chopped pastured meat of choice - beef, chicken, turkey, lamb, ... fresh or leftovers</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">1 Tbsp </span><span style="font-weight: bold; font-style: italic; font-family: verdana;" class="blsp-spelling-corrected" id="SPELLING_ERROR_36">grass fed</span><span style="font-weight: bold; font-style: italic; font-family: verdana;"> ghee, butter or coconut oil </span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">1 - 2 cloves minced garlic</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">handful of chopped organic veggies of choice - greens, broccoli, cauliflower, onion, ...</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">3 - 4 oz bone broth of choice - preferably matching the type of meat in the soup</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">a splash more water if needed to bring to soup consistency</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">Himalayan pink or Celtic sea salt to taste</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">1 tsp - 3 Tbsp virgin coconut oil depending on your tolerance</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">1 Tbsp </span><span style="font-weight: bold; font-style: italic; font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_37">herbed</span><span style="font-weight: bold; font-style: italic; font-family: verdana;"> pesto or pinch of other herb or spice mix of choice</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">Saute the meat in ghee or butter until barely cooked. Add the onion if using and saute a minute more. Add the vegetable, bone broth and dry spices or herbs if using. Bring to a simmer and cover. Cook 2 - 3 minutes. </span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">Add the coconut oil, fresh garlic and pesto, if using, to your eating bowl. Pour the soup in when ready. Add salt to taste, and pepper if you like. Stir and enjoy.</span><br /><br /><br /><span style="font-family: verdana;">A note about the coconut oil, it’s a powerful </span><span style="font-family: verdana;" class="blsp-spelling-corrected" id="SPELLING_ERROR_38">anti fungal</span><span style="font-family: verdana;">, antibacterial, antiviral and a few other things I may be forgetting. And if you’re not used to eating it, you need to build up to larger amounts slowly or you’ll feel pretty funky. Start at 1 tsp a day for 5 days, increase by 1 tsp for another five days, and so on. And no, it won’t make you gain weight! I’</span><span style="font-family: verdana;" class="blsp-spelling-error" id="SPELLING_ERROR_39">ve</span><span style="font-family: verdana;"> lost 20 pounds eating 6 Tbsp a day for the last 8 months. I'll write another time about the wonders of coconut oil....</span>Durga Fullerhttp://www.blogger.com/profile/11316507320204025799noreply@blogger.com3tag:blogger.com,1999:blog-3552233612232941816.post-11212566533402824922009-10-07T11:59:00.000-07:002010-02-06T23:31:07.463-08:00If you teach me, I can do anything<span style="font-style: italic; font-family: verdana;"><span style="font-weight: bold;">Recipe: Black Bean Brownies<br /><br /></span></span><span style="font-family: verdana;">The question of ‘is it worth eating’ became more acute when I had children. It soon became clear that feeding them what most other kids were eating wasn’t working. They both spit up all over everything and everyone in geysers, had chronic diarrhea, my oldest couldn’t sit still for more than a minute at a time on a good day, my youngest had intermittent diaper rash that looked like a chemical burn.</span><br /><br /><span style="font-family: verdana;">Tired of the constant smell of baby vomit, I began to read. Visited holistic health practitioners. Looked everywhere I could think of in search of something to help.</span><br /><br /><span style="font-family: verdana;">Going on an elimination diet myself to see if I could alleviate my younger son’s reflux and diaper rash in reaction to my milk, I found the answer. Hallelujah! The reflux was caused by anything with flavor. Except salt. He was okay with salt. Otherwise what worked to calm down his belly was chicken, rice, avocado and romaine lettuce. The diaper rash was caused by gluten. That’s wheat, rye, barley, and some oats.</span><br /><br /><span style="font-family: verdana;">We tried taking gluten out of my older boy’s diet, too, and found his diarrhea cleared up. We were onto something.</span><br /><br /><span style="font-family: verdana;">The discovery I wasn’t so thrilled about, came when I challenged the elimination diet to see what my youngest reacted to.</span><br /><br /><span style="font-family: verdana;">I reacted to the dairy and gluten. Immediately.</span><br /><br /><span style="font-family: verdana;">I decided to ignore it.</span><br /><br /><span style="font-family: verdana;">As my son grew older and wasn’t depending on my milk for as much of his nourishment, I began to eat more freely.</span><br /><br /><span style="font-family: verdana;">Especially as it became evident that my oldest was in need of some intervention. I eat when under stress.</span><br /><br /><span style="font-family: verdana;">He was in kindergarten at our local Waldorf school, and his teacher said she wasn’t sure how he was going to manage first grade. He wasn’t required to sit at a desk in Kindergarten, so the fact that he couldn’t focus for longer than three seconds on a task wasn’t an issue. But first grade would be a different matter.</span><br /><br /><span style="font-family: verdana;">I did an internet search using his symptoms as the parameters, and got hit after hit on ADHD. I didn’t like it. My husband didn’t believe it. But we couldn’t ignore it.</span><br /><br /><span style="font-family: verdana;">I read everything I could. My instinct is to avoid drugs whenever possible, and totally value them when they become necessary. And I wasn’t convinced that ADHD automatically equalled ritalin, or whatever other pharmaceutical was being offered kids with this diagnosis. In fact, I wasn’t even planning to tell our doctor if I could avoid it. Besides which, after all the research I was doing it became clear that ‘ADHD’ was just an umbrella diagnosis that was used for so many different issues that people could have - sensory processing issues, lack of vestibular development, sleep apnea, food intolerances... the list went on.</span><br /><br /><span style="font-family: verdana;">Fish oil, probiotics, magnesium, homeopathics, and avoiding sugar were all pieces of advice that were easily implemented. And didn’t show much results. Some, but not very dramatic.</span><br /><br /><span style="font-family: verdana;">When I shared that a glass of juice sent him careening out of his dinner seat to do manic gyrations on the living room carpet, someone recommended the Feingold program. The juice contained something called salicylates (isn’t that aspirin?), and artificial additives were likely to be problematic for him as well if he was having trouble with this compound.</span><br /><br /><span style="font-family: verdana;">I was in despair. Frustrated. Tired. I’d break into tears at the drop of a hat, unrelated to the time of the month. Why couldn’t it be simple?</span><br /><br /><span style="font-family: verdana;">But, he was my son. I’d nursed him through dire emergencies before, and I could figure this one out, too.</span><br /><br /><span style="font-family: verdana;">If you teach me, I can do anything.</span><br /><br /><span style="font-family: verdana;">Within five days of starting the program, which is a strangely restrictive elimination diet avoiding, among other things, artificial additives, peppers, cucumbers, almonds, stone fruit and berries, apples, grapes, and all derivitives of the above, he...</span><br /><br /><span style="font-family: verdana;">Calmed Down.</span><br /><br /><span style="font-family: verdana;">We almost didn’t know what to do. We’d gotten so used to this constant chaotic kinetic force in our home, it was a little bewildering at first.</span><br /><br /><span style="font-family: verdana;">About a week later his teacher said ‘what did you do to this child?’. We’d told her we were changing his diet (again), but even with that information, she couldn’t believe the dramatic results.</span><br /><br /><span style="font-family: verdana;">It took about a month or more to completely integrate the new regimen into our household. I learned to read the ingredient lists on all foods I bought. I had to shop with the Feingold shopping guide listing researched products, because so many of the offending substances were listed simply as ‘spices’ or ‘flavors’, or were used to treat the packaging and not the food itself, and so were not listed at all. A fifteen minute shopping trip became a 45 minute to one hour ordeal, with a two and six year old in tow. I was staying up until one or two in the morning every night to research. Research. Research.</span><br /><br /><span style="font-family: verdana;">I was exhausted.</span><br /><br /><span style="font-family: verdana;">But, as mentioned before, if you teach me, I can do anything. And, cook that I am, I figured out how to make it taste good.</span><br /><br /><span style="font-family: verdana;">He’s a third grader now, still on the program, and doing extremely well. He still has a ton of energy, but he’s learning how to channel it productively. He’s bright, and very present. A frighteningly talented musician.</span><br /><br /><span style="font-family: verdana;">And a touch of paprika will still send him bouncing off the first and second walls he meets, and disturb his sleep for two nights.</span><br /><br /><span style="font-family: verdana;">He’s one of my heroes. His willingness to stick with the program, and learn about himself and how to manage his energy is humbling. I don’t have half the discipline he has in terms of my own eating restrictions (remember the ‘I ignored it’ comment above). I feel sad when I reflect that he has not had the carefree childhood I would have wished for him. I wish more was in my control. I wish I had more patience with his wild edges. But the fact is evident to both of us, we can only do our best. Perfection is a fantasy. And he knows I’m his ally.</span><br /><br /><span style="font-family: verdana;">And, he thanks me often for making it taste good.</span><br /><br /><span style="font-family: verdana;">I made these last weekend. I’d been hearing about them for a few months, and finally had to try them.</span><br /><br /><br /><span style="font-weight: bold; font-family: verdana;">Black Bean Brownies</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">gluten, grain, dairy (if you use the coconut oil) and salicylate free</span><span style="font-family: verdana;">. </span><span style="font-style: italic; font-family: verdana;"><span style="font-weight: bold;">Not low carb.</span></span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">4 oz unsweetened chocolate, or 1/4 cup raw cacao powder, or 1/3 cup toasted carob powder</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">1 cup butter (grass fed, if possible) or coconut oil</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">2 cups black beans, cooked until soft and drained (canned is fine, but sprouted before cooking is the best)</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">1 cup chopped walnuts, pecans or other nut of choice (I used Brazil nuts)</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">1 tbsp vanilla</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">1/2 tsp sea salt</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">4 eggs</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">1/2 cup maple syrup or other sweetener of choice</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">Preheat oven to 325 degrees.</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">Grease and line a 11"x18" pan with parchment paper. Or use greased muffin tins.</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">If using the chocolate, melt with the butter or oil in a double boiler. If using a powder 'chocolate' just melt the oil on the stove.</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">In food processor, puree the beans, vanilla, chocolate mix or powder, melted butter, salt and maple syrup, scraping down as necessary to make sure it’s all well mashed.</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">Whip the eggs until creamy.</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">Mix everything together.</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">Spread it in the pan or muffin tin (about 1.5 dozen muffins). Cook 30 - 40 minutes until set. Cool, then refrigerate. They will remain pretty soft until chilled.</span><br /><br /><span style="font-family: verdana;">Tell me if you make them!</span><br /><br /><span style="font-family: verdana;">My kids said the carob was their favorite, and the raw cacao their least. Tom liked the chocolate the best, and the raw cacao the least. (yes, I made all three)</span>Durga Fullerhttp://www.blogger.com/profile/11316507320204025799noreply@blogger.com6tag:blogger.com,1999:blog-3552233612232941816.post-87772632612393029882009-09-23T23:41:00.000-07:002010-02-06T23:31:30.172-08:00Is it worth eating?<span style="font-family: verdana;font-family:georgia;" ><span style="font-weight: bold;"><span style="font-style: italic;">Recipe: Simple Bone Broth</span><br /><br /></span>Changes are often not invited. Sometimes I move into them with willingness and excitement, and sometimes I back into them, without conscious choosing.</span><br /><br /><span style="font-family: verdana;font-family:georgia;" >And sometimes I’m kicking and screaming the whole way.</span><br /><br /><span style="font-family: verdana;font-family:georgia;" >This culinary journey I’</span><span style="font-family: verdana;font-family:georgia;" class="blsp-spelling-error" id="SPELLING_ERROR_0" >ve</span><span style="font-family: verdana;font-family:georgia;" > been on most of my adulthood has generally had a life of it’s own. I started out in my early twenties, with enough skills to make sandwiches and fry or scramble eggs served with toast. You know, really upscale stuff.</span><br /><br /><span style="font-family: verdana;font-family:georgia;" >When my future first food employer asked me if I knew how to cook, I said, without hesitation ‘no, but if you teach me, I can do anything.’ He did a sharp double take, and told me to show up at 8 am the following morning. I </span><span style="font-family: verdana;font-family:georgia;" class="blsp-spelling-error" id="SPELLING_ERROR_1" >didn</span><span style="font-family: verdana;font-family:georgia;" >’t know at the time that there was anything unusual about a statement like that, and I also </span><span style="font-family: verdana;font-family:georgia;" class="blsp-spelling-error" id="SPELLING_ERROR_2" >didn</span><span style="font-family: verdana;font-family:georgia;" >’t know that I was starting a career. I was 21 years old, and I just needed a job.</span><br /><br /><span style="font-family: verdana;font-family:georgia;" >Unconscious choices. Sometimes I think they’re Grace happening in the only way they can to those of us who tend to be headstrong and opinionated, and who think we’re in charge of our lives.</span><br /><br /><span style="font-family: verdana;font-family:georgia;" >I was cooking to pay the bills while I was working on becoming an actress. A filmmaker. A writer. A meditation teacher. A healer. A wife. A mother.</span><br /><br /><span style="font-family: verdana;font-family:georgia;" >Years later I found the common thread through it all had been - food. Creating it. Finding it’s dance. It’s life. It’s sensuality and connection to the earth and my body. Other’s bodies. The Body.</span><br /><br /><span style="font-family: verdana;font-family:georgia;" >And, I surrendered to the choice that had been made, back at 21 years old. I cook. Whenever I took hiatus’ from working in my professional life, I found I could go about two weeks before I’d start craving having my hands in food. Just something with fresh herbs and butter, bright veggies, succulent meats... my imagination </span><span style="font-family: verdana;font-family:georgia;" class="blsp-spelling-error" id="SPELLING_ERROR_3" >wouldn</span><span style="font-family: verdana;font-family:georgia;" >’t let me rest.</span><br /><br /><span style="font-family: verdana;font-family:georgia;" >Once the choice became conscious, I was able to let go of the fantasy of the creative life I was going to have, or </span><span style="font-family: verdana;font-family:georgia;" class="blsp-spelling-error" id="SPELLING_ERROR_4" >wasn</span><span style="font-family: verdana;font-family:georgia;" >’t having, and I engaged in the creative life I was living. The weight of trying to create a future was off my shoulders. And it was freeing.</span><br /><br /><span style="font-family: verdana;font-family:georgia;" >And once the choice became conscious, the whole arena became conscious. Not only was it about getting it on the table, producing product, it became about honoring the product, intentionality in the process. The question was no longer only ‘does it taste good?’, but ‘is it worth eating?’.</span><br /><br /><span style="font-family: verdana;font-family:georgia;" >Which brings me to nutrient dense foods. Traditional foods.</span><br /><br /><span style="font-family: verdana;font-family:georgia;" >The first (actually only) classical chef I worked with was Marcel, who had worked for many years in the hotel circuit. Well into his sixties (which at 22, seemed </span><span style="font-weight: bold; font-family: verdana;font-family:georgia;" >really </span><span style="font-family: verdana;font-family:georgia;" >old) I loved hearing the stories from his youth, in the resistance in France during WWII, how to make love on a beach so no one was chafed by the sand (lessons learned while working at a hotel in Tahiti), brutal treatment from the chefs who trained him back in the day.... and I thought he was nuts because he would never throw anything away. We steamed chickens every day to make various dishes, and he would demand that the gelatinous stock in the bottom of the pot be stored in the freezer. Five days a week. Liver and heart from various animals we cooked was likewise packaged and labelled, and left in the freezer for a rainy day.</span><br /><br /><span style="font-family: verdana;font-family:georgia;" >We just </span><span style="font-family: verdana;font-family:georgia;" class="blsp-spelling-error" id="SPELLING_ERROR_5" >didn</span><span style="font-family: verdana;font-family:georgia;" >’t sell that much soup! Nothing we made for the business used organ meat.</span><br /><br /><span style="font-family: verdana;font-family:georgia;" >I would throw out gallons of chicken stock on his days off.</span><br /><br /><span style="font-family: verdana;font-family:georgia;" >I cringe when I think about it. Knowing how soothing stock is to my digestive system now, how nourished I feel and stable my energy is when I’m incorporating organ meat into my diet on a regular basis, I feel such remorse at the ignorant waste I participated in. Granted, the animals were not organic, certainly not pastured - but I just </span><span style="font-family: verdana;font-family:georgia;" class="blsp-spelling-error" id="SPELLING_ERROR_6" >didn</span><span style="font-family: verdana;font-family:georgia;" >’t understand. I thought I knew everything. ‘He grew up in war time, so he has chronic poverty consciousness’... and I knew better.</span><br /><br /><span style="font-family: verdana;font-family:georgia;" >I wound my way through some years of constant hunger as a vegetarian, and even a couple of years as a vegan. They were health conscious choices, using information I had at the time. And, while I believe they were very effective ways to cleanse my body of toxins collected by chemical self abuse, they were not good methods of self nourishment for me. And my body told me so, in no uncertain terms.</span><br /><br /><span style="font-family: verdana;font-family:georgia;" >I use everything now. I laugh, and love Marcel as I take the bits of fat out of the cavity of the chicken and render it into schmaltz. Pour it carefully in jars. Use it to saute vegetables, brown potatoes. Cook the chicken livers in it when the chicken goes in the oven, and split (read ‘fight over’) them with my five year old. Save the carcass, the neck, the gizzard after we finish the meat and cook it down, cook it down.... but now I’m getting into the recipe.</span><br /><br /><br /><span style="font-weight: bold; font-family: verdana;font-family:georgia;" >Simple Bone Broth<br /></span><span style="font-style: italic; font-weight: bold; font-family: verdana;font-family:georgia;" ><span class="blsp-spelling-error" id="SPELLING_ERROR_7">Gluten and dairy free, low salicylate</span>, and safe for candida</span><br /><br /><span style="font-style: italic; font-weight: bold; font-family: verdana;font-family:georgia;" >Bones, skin, feet and non-liver organs of chickens or other meat. Or a whole chicken.</span><br /><br /><span style="font-style: italic; font-weight: bold; font-family: verdana;font-family:georgia;" >1/4 - 1/2 cup lemon juice per gallon total volume of bones and water</span><br /><br /><span style="font-style: italic; font-weight: bold; font-family: verdana;font-family:georgia;" >Crack the bones if you can, using the bottom of a heavy pot. </span><span style="font-style: italic; font-family: verdana;font-family:georgia;" ></span><span style="font-style: italic; font-weight: bold; font-family: verdana;font-family:georgia;" >Place bones and juice in a pot or slow cooker. Add water just to cover. Soak the bones for at least an hour in the cold <span class="blsp-spelling-error" id="SPELLING_ERROR_8">acidulated</span> water. </span><br /><br /><span style="font-style: italic; font-weight: bold; font-family: verdana;font-family:georgia;" >Bring to a boil and skim off any foam that rises to the top. Turn down to a low temperature. Ideally there should be no bubbles rising, barely any movement in the simmer. The slow cooker on low may even be too hot, but I use it anyway, it’s so easy. </span><br /><br /><span style="font-style: italic; font-weight: bold; font-family: verdana;font-family:georgia;" >Cook for 6 - 24 hours. If using a whole chicken, remove the chicken after cooking an hour or two and pull the meat from the bones to use in other recipes. Return the bones and skin to the broth and continue cooking. The longer it cooks, the more minerals will leach into the broth, making it a rich mineral supplement. Sometimes the gelatin breaks down with the longer cooking or with the higher heat, so you might lose that benefit. The bones should be crumbly to the touch, at least at the ends. </span><br /><br /><span style="font-style: italic; font-weight: bold; font-family: verdana;font-family:georgia;" >Strain. Bring to a rolling boil and reduce by half. Cool. Pour into ice cube trays and freeze. Pop the broth cubes into a zip lock bag and store in the freezer. Use in <span class="blsp-spelling-error" id="SPELLING_ERROR_9">sauteeing</span> veggies, pop a few in when cooking grains, and, of course, dilute a bit for soups. If you’<span class="blsp-spelling-error" id="SPELLING_ERROR_10">ve</span> reduced it, remember it’s concentrated. Especially if you’<span class="blsp-spelling-error" id="SPELLING_ERROR_11">ve</span> used a lot of chicken feet! They make a very dense broth.</span><br /><br /><span style="font-family: verdana;font-family:georgia;" >It's delicious as it is with Celtic or Himalayan sea salt and a tablespoon of coconut oil. I sometimes have it like that for breakfast.</span>Durga Fullerhttp://www.blogger.com/profile/11316507320204025799noreply@blogger.com1tag:blogger.com,1999:blog-3552233612232941816.post-66208009817469627132009-02-05T23:42:00.000-08:002010-03-08T11:00:30.382-08:00It’s alive!<span style=";font-family:times new roman;font-size:100%;" ><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold;">Recipe: Gluten Free Sourdough, a la Durga</span></span><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-style: italic;"><br /><br /></span></span></span></span></span></span>I’ve been meaning to write about sourdough for a long time now, and I keep putting it off. I’d envisioned this blog to be accessible to everyone, not just focused on special diets. Recipes that anyone might enjoy, with suggestions for those with restrictions.<br /><br />Problem is, I’ve never made a ‘true’ sourdough. By the time I delved into the matter, gluten had been purged from my kitchen.<br /><br />But I’m finding that I have to write about it, because I’m passionate about it. I was so excited the first time I developed a ‘homebrew’ sponge, I wrote up copious notes on it and handed it out to everyone I knew that was even vaguely considering trying a gluten free existence. I was flabbergasted that it worked! Somehow I had the impression that the wild yeasts fed on the gluten. Or that what would grow in the gluten free grains was a strange bacteria that would make us all sick. It just couldn't be that easy.<br /><br />When I heard that it was possible to mail order brown rice sourdough starter, and having read methods of starting gluten sponges at home, I decided there was nothing to lose except possibly a weird slimy concoction if things went awry. What was I waiting for?<br /><br />The truth is, there’s not a whole lot of difference between the methodologies. Being alive, you have to feel your way into a relationship with a sponge. It changes from house to house, batch to batch, season to season, flour blend to flour blend.<br /><br />Like all living beings it’s not a perfectly controllable entity. There’s a reason baker’s yeast was developed - it’s predictable. Mix it with warm liquid, give it something to eat, and your medium has nicely risen within a couple of hours. Throw it in the oven, and within an hour your house smells like a home. End of story.<br /><br />Except it’s not quite the end of the story. Turns out grains are more digestible when they’ve been sprouted, soaked in an acid medium for a number of hours and then well cooked, or allowed to ferment naturally. In any case, it takes hours. Untreated whole grains contain phytates, anti-nutrients. Hard on the gut. Part of what makes the Standard American Diet detrimental to human physiology.<br /><br />White flour has been stripped of the phytates - but also of any significant nutrients that make it more than basic fuel. Truly empty calories.<br /><br />Grains have only been in our diet in significant amounts for the last 10,000 years or so, which is only a small fraction of our time on the planet. We’re not really equipped to handle them untreated. Our forbears tended to either leave them in the fields, where they sprouted a bit before they were eaten, or they soaked and cooked them for long periods which also neutralizes the phytates, or.... they made sourdough, which takes 12 to 24 hours to develop and rise.<br /><br />I’ve read that when baker’s yeast was first developed there were riots in France protesting the degradation of the nutritional value of the grain. It was known by the food artisans that while baker’s yeast made industrialisation of bread making possible, much of real value of the food would be lost in the process.<br /><br />Many people with gluten sensitivity find that they can eat a properly prepared sourdough with less or no problems.<br /><br />I’m not willing to try it. Gluten has done such a number on my system, both my intestines and my adrenals, I’m still recovering. I see no need to test possibly shark infested waters.<br /><br />Besides, the GF sourdough is fun! I’ve experimented with a number of flour blends, and have one that I like currently, although knowing me, it’s likely to change. Not only am I constitutionally incapable of following other people’s recipes, I don’t follow my own much either.<br /><br />I’ve been through a couple of starters and methods in the year and a half that I’ve been making it. I started with a classic method, leave the flour mix and water out at room temp in a bowl and watch it bubble and froth. It’s alive!<br /><br />After awhile, my family complained that it was too, well - sour. Go figure.<br /><br />So, after a bit more research, reading blogs of others who’d gone before me in the world of GF, I discovered that it was possible to keep the sponge in the refrigerator.<br /><br />All the time.<br /><br />It took me months to try it. I just couldn’t believe it would work. After all, the fridge is where you keep your starter when you're going on vacation for a week.<br /><br />Well, it works. End result - sourdough that’s much less sour, much more kid friendly. The method that works for me is to feed the sponge between every couple of days and every week in the fridge, depending on how often I’m using it. Then either use it full strength, in which case it will rise within a couple of hours at room temp (it’s done it’s long ferment in the fridge), or just use a cup or two of the starter in the recipe. Add fresh flour mix to make up the total quantity of flour in the recipe. This rises anywhere between 8 and 24 hours, usually around 12.<br /><br />By the way, you don’t have to use the sponge only for bread. We make pancakes with it every Sunday. Just feed it the night before, and use it full strength in place of the flour in your favorite recipe. Omit all or most of the milk or other liquid. (You still need the eggs....) Also omit the leavening, maybe add a half teaspoon of baking soda. Yum!<br /><br />I actually use it for nearly everything I bake now. So much easier than soaking a mess of flour in lemon water, and easier to digest than using straight untreated flours.<br /><br />One little piece of advice, if I may - don’t buy a starter. Don’t even get one from a friend. Although, if you insist, I’ll give you some of mine.<br /><br />Make it yourself. Watch it bubble and puff, colonised with beautiful yeasts and bacteria indigenous to your very own home. From the air you’ve personally breathed. A sponge made this way is all your own.<br /><br />And, if you’re making it gluten free - use some teff flour, a traditional Ethiopian grain, in your mix. Yeast LOVES teff!<br /><br /><br /><br /><span style="font-weight: bold;">Gluten Free Sourdough, a la </span><span style="font-weight: bold;">Durga</span><br /><span style="font-style: italic; font-weight: bold;">gluten free, dairy free (if you don't use the ghee), salicylate free. egg free (if you skip the optional eggs) NOT low carb.</span><br /><br /><br /><span style="font-weight: bold; font-style: italic;">First make your </span><span style="font-weight: bold; font-style: italic;">GF</span><span style="font-weight: bold; font-style: italic;"> flour mix. Here’s what I’m using currently, but if you have something you work with and like, use it! I highly recommend using at least some type of starch, whether potato, or tapioca, even though they’re devoid of nutrition. Your final product will suffer if you omit them. I firmly believe food should taste good as well as be good for you.</span><br /><br /><span style="font-weight: bold; font-style: italic;">Also, you can use a </span><span style="font-weight: bold; font-style: italic;">pre</span>-<span style="font-weight: bold; font-style: italic;">mixed blend, and many are very good, but if you want to keep up a sponge, you’ll end up spending lots of money. At the very least, buy the flours separately and mix them yourself. If you find you really get committed to it, you’ll want to invest in a flour mill. Well worth the money with the savings you’ll realize when buying your grains whole.</span><br /><br /><br /><span style="font-weight: bold; font-style: italic;">GF</span><span style="font-weight: bold; font-style: italic;"> flour mix</span><br /><br /><span style="font-weight: bold; font-style: italic;">3 cups garbanzo flour</span><br /><span style="font-weight: bold; font-style: italic;">1 1/2 cups white rice flour (I grind my own, and use white </span>basmati<span style="font-weight: bold; font-style: italic;"> rice)</span><br /><span style="font-weight: bold; font-style: italic;">1 1/2 cups brown rice flour</span><br /><span style="font-weight: bold; font-style: italic;">1 1/2 cups </span><span style="font-weight: bold; font-style: italic;">teff</span><span style="font-weight: bold; font-style: italic;"> flour</span><br /><span style="font-weight: bold; font-style: italic;">1 1/2 cups potato starch</span><br /><span style="font-weight: bold; font-style: italic;">3/4 cup tapioca flour</span><br /><br /><br /><span style="font-weight: bold; font-style: italic;">Make your starter with your </span><span style="font-weight: bold;">GF</span><span style="font-weight: bold; font-style: italic;"> flour mix. (Directions are the same for gluten flours, by the way, and I’</span><span style="font-weight: bold; font-style: italic;">ve</span><span style="font-weight: bold; font-style: italic;"> read the recommendation to make starters with whole rye flour rather than wheat. Don't use the bread recipe below for a gluten bread - follow a traditional recipe.) Start with 2 cups of flour and 2 cups of filtered water. Mix it together in a non reactive, wide (rather than tall) container. Throw an open weave cloth over it to keep insects out, and leave it somewhere relatively warm, with a free flow of air around it. Indoors or out, depending on the season. Add a few whole organic grapes or a plum to it if possible, to take advantage of the ‘bloom’ of yeast on their skins.</span><br /><br /><span style="font-weight: bold; font-style: italic;">Every day for a week, stir in a cup of flour and enough water to keep it fairly loose. If you find a bit of mold on the surface, scrape it off and feed it again. It will go through changes, from bubbly, to puffy and smooth, to flat and inactive, separating from the liquid. As long as things smell somewhere in the range of mild, tart, yeasty, intense, even a little </span><span style="font-weight: bold; font-style: italic;">farty</span><span style="font-weight: bold; font-style: italic;">, it’s all good - if you find it’s really slimy and you want to gag when you smell it, pitch it and start over. Feed and stir it more often if you find that’s happened.</span><br /><br /><span style="font-weight: bold; font-style: italic;">After a week, it’s colonized. If you’re going for a less sour product, start keeping it in the fridge. Feed it anywhere from every day to every week. I’</span><span style="font-weight: bold; font-style: italic;">ve</span><span style="font-weight: bold; font-style: italic;"> left it longer and had it recover once I started feeding it again. If you like sour, just continue to feed it every day at room temperature. Freeze it if you need a break from your new pet.</span><br /><br /><br /><span style="font-weight: bold; font-style: italic;">Okay, now for the bread -</span><br /><br /><br /><span style="font-weight: bold; font-style: italic;">6 cups </span><span style="font-weight: bold; font-style: italic;">GF</span><span style="font-weight: bold; font-style: italic;"> sourdough sponge (or 2 cups of sponge and 4 cups of </span><span style="font-weight: bold;">GF</span><span style="font-weight: bold; font-style: italic;"> flour mix. You’ll need to add more water if you use the flour)</span><span style="font-weight: bold; font-style: italic;"><br />3 eggs (optional)<br />2 tablespoons molasses, coconut or date sugar<br />1/3 cup melted ghee, olive oil, butter, or other saturated or monounsaturated oil (coconut oil not recommended)<br /></span></span><span style=";font-family:times new roman;font-size:100%;" ><span style="font-weight: bold; font-style: italic;">1 scant tablespoon salt<br />3 tablespoons chia seeds<br />1/2 cup seeds, nuts or whole grain of choice; one or mix of sunflower, sesame, pumpkin, chopped walnut or pecans, millet, GF oats...<br /></span></span><span style=";font-family:times new roman;font-size:100%;" ><span style="font-weight: bold; font-style: italic;">Warm water or choice of fruit juice as needed (pear juice if salicylates are an issue), will depend on the consistency of your starter, and whether you use it full strength.</span><span style="font-weight: bold; font-style: italic;"></span><br /><br /><span style="font-weight: bold; font-style: italic;">Mix the seeds or whole grains, dry flour mix if using, salt, coconut or date sugar (if using) and xanthan gum thoroughly in a bowl.</span><br /><br /><span style="font-weight: bold; font-style: italic;">Mix the eggs, molasses (if using) and oil in the bowl of a mixer with paddle attachment.</span><br /><br /><span style="font-weight: bold; font-style: italic;">Mix in the sponge on low. (I recommend bringing your sponge to room temperature if it’s been in the fridge - you can do this quickly by nesting a bowl in a second bowl of warm water and mixing your sponge in the top bowl for a couple of minutes.)</span><br /><br /><span style="font-weight: bold; font-style: italic;">Mix in the dry ingredients. Add water or juice as needed.</span><br /><br /><span style="font-weight: bold; font-style: italic;">Mix on high speed for three and a half minutes. This dough is really a thick batter, should not make a traditional dough ball, but should stick to the sides of the bowl and be fairly wet. Add liquid or </span><span style="font-weight: bold;"><span style="font-style: italic;">GF</span></span><span style="font-weight: bold; font-style: italic;"> flour mix as needed to achieve desired consistency.</span><br /><br /><span style="font-weight: bold; font-style: italic;">Split between 3 - 4 small or 2 larger greased and white rice floured glass loaf pans, filled about 1/2 - 3/4 full. You can make a couple of rolls in a muffin tin if you have extra batter. Let rise in a warm, moist place until increased by about 1/4 to 1/2, about 2 to 24 hours depending on whether you use starter full strength or add mostly fresh flour, temperature of your sponge and area it is rising in.<br /><br />Slash the top of your loaves with a knife so if your loaves rise more in the oven, it won't force the top of your loaf to separate from the rest.<br /></span><br /><span style="font-weight: bold; font-style: italic;">Bake at 350 degrees F for 45 minutes to 1 hour and fifteen minutes, depending on the size of your loaves. Test with toothpick, or by </span><span style="font-weight: bold; font-style: italic;">thunking</span><span style="font-weight: bold; font-style: italic;"> it with your finger and listening for a hollow sound. If you cut into it and there are doughy spots, cook it longer.</span><br /><br /><span style="font-weight: bold; font-style: italic;">Remove from pans to cool on a cooling rack. When cooled, slice with a serrated knife and freeze immediately. Put slices in the toaster to defrost, or spritz the whole loaf with a bit of water, wrap in tin foil and warm in an oven for 20 minutes.</span><br /><br /><span style="font-weight: bold; font-style: italic;">Note: This bread will dry out fairly quickly if not frozen.</span><br /><br /><span style="font-weight: bold; font-style: italic;">Makes 2 large or 3 - 4 smaller loaves.</span><br /><br /><br /><span>Let me know if you try it!</span><br /><br /></span>Durga Fullerhttp://www.blogger.com/profile/11316507320204025799noreply@blogger.com7tag:blogger.com,1999:blog-3552233612232941816.post-90636982011645195882008-09-13T23:14:00.000-07:002010-02-06T23:32:14.189-08:00These little earthy pearls<span style="font-weight: bold; font-style: italic; font-family: verdana;">Recipe: </span><span style="font-weight: bold; font-family: verdana;"><span style="font-style: italic;">Lentils and Onions</span><br /><br /></span><span style="font-family: verdana;">Beans are funny. I can’t say I really love beans - I find them interesting in certain dishes, tasty in others, but I never find myself thinking - ‘God, it’s been too long! I want some beans for dinner!!!’</span><br /><br /><span style="font-family: verdana;">My appreciation for beans runs more along the lines of:</span><br /><br /><span style="font-family: verdana;">‘We’ve been eating heavy foods for a few days now, let’s go for something lighter’. This is usually in my husband’s voice.</span><br /><br /><span style="font-family: verdana;">‘We’ve been spending lots of money on meals, let’s have a cheap one.’ Hmmm, this could be in my husband's voice, too.</span><br /><br /><span style="font-family: verdana;">‘I forgot to defrost the chicken/lamb/beef I’d wanted to have for dinner, lentils cook quick and easy.’</span><br /><br /><span style="font-family: verdana;">As I’m learning more about traditional diets, I’ve been fine tuning my approach to these little earthy pearls. I’m not fond of intestinal discomfort, but just figured it came with the territory. I’d tried soaking, adding Kombu (seaweed) to the cooking water, ginger, asafoetida - and honestly none of it really worked. I’ve tried all of the above at one time, and I can say that the results were better than cooking a pot of beans from raw without soaking, but it never completely got rid of the gas.</span><br /><br /><span style="font-family: verdana;">When I was first introduced to the new/old approach outlined in the cookbook ‘Nourishing Traditions’, I soaked beans overnight with a little lemon juice, added all the amendments listed above, and then cooked them long and slow, six to eight hours. The acid soak and long cooking helps convert anti-nutrients in the raw bean. (For more about the science of perfect bean cooking go to http://www.westonaprice.org/foodfeatures/cooking-legumes.html.) I’m not a scientist, and most of the details of why go in and out of my head fairly quickly.</span><br /><br /><span style="font-family: verdana;">But, honestly, it was a headache! Soak first in boiling water poured over the beans, add lemon juice. After soaking eight hours, drain, add fresh water, bring to a boil, skim off the scum, and simmer for six hours. Keep skimming off any scum that develops, make sure they don’t stick, make sure the liquid doesn’t boil away. Cook them longer if you can. Change the water a couple of times.</span><br /><br /><span style="font-family: verdana;">Who has time? I’m fine with learning to plan ahead, but having to be on hand for hours to make sure something doesn’t boil dry or stick to the bottom of the pot and burn is just a bit more ‘back to the old days’ than I’ve got in me. Unless you've got a slow cooker - but we're off the grid, so heating elements are anathema.</span><br /><br /><span style="font-family: verdana;">I tried a few times. I’d make big batches and freeze a few mason jars full to use in future dishes. I told myself it was workable, for the pleasure of not having to pay for hours after each meal with a bloated belly, and knowing that we were absorbing as much of the nutrients from our food as possible. And it really worked to reduce gas - unless I added a bunch of garlic - but that’s another topic.</span><br /><br /><span style="font-family: verdana;">I finally realized I was making things much more complicated than needed when I was again researching the science of </span><span style="font-weight: bold; font-family: verdana;">why</span><span style="font-family: verdana;">, and one of the articles I read casually mentioned that sprouting beans would get rid of the phytates, and create vitamin C and other desirable nutritional changes.</span><br /><br /><span style="font-family: verdana;">Well, duh. Why was I cooking these things for hours, when I could sprout them and cook them for about 15 minutes or less in most cases?</span><br /><br /><span style="font-family: verdana;">It works like a dream. Takes a little more planning than before - I soak beans in cold water in a mason jar beginning at least the morning of the day before I plan to cook them. Soak for 6 to 8 hours, then drain. It’s helpful to have a sprouting screen for your jar, but I’ve set them to drain in a colander with a flour sack cloth towel thrown over it, too. Rinse every six to eight hours. By the next afternoon you should see little sprouts poking out. Lentils take less time to sprout, I usually start them the night before rather than the morning before use. At this point they cook extremely quickly, compared to what you’d expect with ‘normal’ practices, and they don’t need the hours of simmering to take care of gas producing elements. You can cook them briefly in stir fries if you like a firmer texture, or cook them longer for a traditional softness, as you would use any bean in a recipe. Flavor’s great.</span><br /><br /><span style="font-family: verdana;">Funny thing, I’m more excited about eating these beans than before. There’s something about knowing they’re alive and growing before I cook them. A bit akin to the joy of cooking and eating produce fresh from the garden within minutes of picking. The connection to food’s vitality becomes more palpable. I can feel it’s aliveness when I’ve watched it sprout, coming to life before my very eyes.</span><br /><br /><span style="font-family: verdana;">I’m not sure why there’s so much written about the slower, more labor intensive method. And I’ve found that I don’t really have to plan ahead so precisely if I just put a jar of whatever bean or legume I haven’t cooked for a while to soak and sprout, and when they’re barely sprouted, pop the jar in the fridge, (making sure they go in the fridge after a period of draining rather than after just rinsing or they’ll get slimy). I usually have a couple or three days leeway to cook them, so I can still be bit spontaneous with my meal planning. I’ve prepared lentils, black beans, chick peas, and black eyed peas this way, with great results. And zero gas (unless I’ve put in garlic and onions....).</span><br /><br /><span style="font-family: verdana;">I’m not sure what I’m going to do with the package of kombu, and couple bottles of ground asafoetida I have hanging around now. I’m sure there’s some other use for them.</span><br /><br /><span style="font-family: verdana;">The recipe is an adaptation (actually combines ideas from two different recipes) from </span><span style="font-weight: bold; font-family: verdana;">Deborah Madison’s ‘Vegetarian Cooking for Everyone’</span><span style="font-family: verdana;">. For a decidedly non-vegetarian household, I cook from this book a lot. It’s a great resource, over 1400 recipes using vegetarian ingredients, with a lot of info about how to buy, what to look for, etc. I’m characterologically incapable of following a recipe, but I get lots of inspiration from cookbooks, and this is one well worth investing in. You can add meat on the side of almost anything if you like.</span><br /><br /><br /><span style="font-weight: bold; font-family: verdana;">Lentils and Onions</span><br /><span style="font-style: italic; font-family: verdana;"><span style="font-weight: bold;">gluten free, dairy free (if you don't use the ghee), egg free (if you omit the eggs) salicylate free. NOT low carb.</span></span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">1 cup (dry measure) french green lentils, slightly sprouted (this will expand to nearly twice the dry measure. Use it all.)</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">1/4 cup or more extra virgin olive oil, or olive oil and ghee (dairy) mixed (Don’t try to reduce this amount of fat or you’ll lose a lot of the flavor.)</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">2 - 3 yellow onions, sliced in 1/4 inch thick rounds</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">4 garlic cloves, minced </span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">1 large bunch chard, washed and sliced in 1/2 inch ribbons</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">choice of mineral salt and pepper to taste</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">4 organic, free range hard boiled eggs, </span> <span style="font-weight: bold; font-style: italic; font-family: verdana;">(optional) </span><span style="font-weight: bold; font-style: italic; font-family: verdana;">chopped roughly</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">Boil sprouted lentils until just cooked, 10 - 15 minutes. Drain, reserving some of the cooking liquid. </span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">While the lentils are cooking, fry the onion rounds with a little salt and pepper over medium heat in oil, or oil and ghee mix, until browned, in a wide, heavy bottomed, cast iron or good quality stainless steel pan. Reserve on the side, leaving whatever oil hasn’t been absorbed in the pan.</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">Adding more oil if needed, add garlic and fry for a minute. Add the chard. Cook until softened. Add lentils and cook briefly to incorporate the flavors, using some of the reserved liquid if necessary. Salt and pepper to taste. Mix half of the fried onions through the dish, and spread the remainder over the top. Scatter the boiled egg over it all.</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">Serve with basmati rice, preferably cooked with ghee and chicken stock. Nice with </span><span style="font-weight: bold; font-style: italic; font-family: verdana;"> </span><span style="font-weight: bold; font-style: italic; font-family: verdana;">toasted </span><span style="font-weight: bold; font-style: italic; font-family: verdana;">sourdough</span><span style="font-weight: bold; font-style: italic; font-family: verdana;"> </span><span style="font-weight: bold; font-style: italic; font-family: verdana;">bread,</span><span style="font-weight: bold; font-style: italic; font-family: verdana;"></span><span style="font-weight: bold; font-style: italic; font-family: verdana;"> and salad.</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">Serves four.</span>Durga Fullerhttp://www.blogger.com/profile/11316507320204025799noreply@blogger.com0tag:blogger.com,1999:blog-3552233612232941816.post-90768433668784819092008-08-16T00:02:00.000-07:002010-02-06T23:32:34.275-08:00Salty and strange addictions<span style="font-weight: bold; font-style: italic; font-family: verdana;">Recipe: </span><span style="font-weight: bold; font-family: verdana;"><span style="font-style: italic;">Multi National, Multi Mineral Sauerkraut</span><br /><br /></span><span style="font-family: verdana;">I am prone to fascinations. Fetishes. Strange addictions.</span><br /><br /><span style="font-family: verdana;">Colored glass items, mainly cobalt. Vessels, especially glass, </span><span style="font-weight: bold; font-family: verdana;">especially</span><span style="font-family: verdana;"> carafes, the 50’s type with graceful shapes and gold or silver foil paint on the outside. Stainless steel and cast iron pots and pans.</span><br /><br /><span style="font-family: verdana;">I’ve had to make agreements with my husband that if it doesn’t fit in the cupboards, I can’t get it. If I do get it, something has to go.</span><br /><br /><span style="font-family: verdana;">He has to check with me before recycling any different style bottle or jar. And I’m disconsolate when he forgets. ‘Where’s that little square jar? Where's the tall soda bottle with the plastic lid? I only bought it because I was going to keep it!’</span><br /><br /><span style="font-family: verdana;">My latest fixation is salt. It’s been growing for a while.</span><br /><br /><span style="font-family: verdana;">I was first introduced to alternatives to Morton’s in India. Certain Hindu holidays require specific types of fasting, and often only certain types of salt are permitted in these fasts. I still have a couple hen's egg sized salt crystals in jars high up on my spice rack. One is black and sulfurous smelling, and one a beautiful pink. I’ve had them for at least 14 years, and I never knew what to do with them. I’ve put them on altars, smelled them, held them up to the light. I always related to eating them as a religious practice that wasn’t my own, but the aesthetics of the crystals were fascinating to me.</span><br /><br /><span style="font-family: verdana;">Black hawaiian salt was offered to me at an altar I adorned a couple of years ago, and after the ritual, when the altar was taken down, the salt was not gathered, cast on the earth. I was sad. I wanted that salt.</span><br /><br /><span style="font-family: verdana;">I purchased a Himalayan pink salt crystal candle holder awhile back. It adorns our dining table, and I catch my kids licking it fairly often.</span><br /><br /><span style="font-family: verdana;">You must be living under a (salt) rock if you haven’t heard of gourmet salts as the latest rage. Himalayan pink (which is probably the pink crystal high on my shelf), Black Salt (probably the sulfurous one), Celtic Salt, Coarse Salt, Flake Salt, Fleur De Sel, French Sea Salt, Grey Salt, Grinder Salt, Hawaiian Sea Salt, Italian Sea Salt, Kosher Salt, Organic Salt, Sea Salt, Smoked Sea Salt, Table Salt.</span><br /><br /><span style="font-family: verdana;">I’d been reading about the depletion of the minerals in our soil, leading to the depletion of minerals in our food supply. And I’d been pricing trace mineral supplements for the family. Yikes. I’m not sure I can face adding another supplement to the lineup on the counter every morning anyway. Not to mention the hint of mutiny from the kids whenever something is added to the list.</span><br /><br /><span style="font-family: verdana;">Besides, nutrition is best in the form of food. Gee, what an idea. I’m interested in finding ways to throw the jars and bottles away, thank you. Not my beautiful vessels, mind you, but the vitamin bottles.</span><br /><br /><span style="font-family: verdana;">And there’s a piece about our bodies being of the earth. Bones, flesh, hair, nails, pieces of earth. What more natural thing to do than eat the earth. These are the missing pieces of our food, the colors, flavors, aromas in these salts.</span><br /><br /><span style="font-family: verdana;">But I haven’t figured out how to get them all in our diet. There are different minerals in all the different types of salts, and I’m sure we’re depleted of all of them as a race, unless you’ve been blessed to grow up in one of the rare areas of the earth where there are large humic shale deposits, and all of your food was grown where you live. Ha. Likely.</span><br /><br /><span style="font-family: verdana;">Suddenly the five pound bags of white sea salt I’d been buying as a healthy alternative to iodized is just oh so yesterday. I still use it to brine my poultry and salt my pasta water, because in those cases most of it ends up down the drain.</span><br /><br /><span style="font-family: verdana;">Part of the challenge is I want convenience, too. And I’ve got repetitive stress issues, so I haven’t pulled the whole crystals down off the shelf to use with a grater. I don’t like numb fingers in the mornings. And I don’t have an endless budget with which to buy salt grinding apparati.</span><br /><br /><span style="font-family: verdana;">Slowly, slowly, I’m working new types in. Real Salt from Utah is a staple. It’s finely ground, comparable to table salt. I use it most times when I need more than a sprinkle, and when I need it to dissolve completely and quickly. In veggies, cooking for crowds, and baking. Pinkish grey, it leaves a slightly gritty residue that I’ve gotten used to in my pickles. Chewing earth.</span><br /><br /><span style="font-family: verdana;">I have a black ceramic grinder on the dining room table filled with Celtic sea salt, moist and grey. Also a shaker with Real Salt.</span><br /><br /><span style="font-family: verdana;">On my kitchen counter and shelf over my range I have decorative glass jars (vessels again) of coarse ground Celtic sea salt, Real Salt, and regular sea salt. An electric grinder (with a light!) pilfered from my mother, (a gadget freak) of Himalayan pink.</span><br /><br /><span style="font-family: verdana;">In a bin in the pantry I have a few ounces of Hawaiian black. I had to get it, after losing the sack full gifted me a couple years ago. I haven’t figured out how to incorporate it yet. I think I need another grinder.</span><br /><br /><span style="font-family: verdana;">I envision a row of ceramic grinders gracing the dining room table, with elegant labels denoting the part of the earth and the color of the mineral inside.</span><br /><br /><span style="font-family: verdana;">Maybe I’ll begin to use a mixture of two or three different salts in my pickle ferments. I’ll give you a recipe for one now! Making it up off the cuff, let me know if you try it.</span><br /><br /><br /><span style="font-weight: bold; font-family: verdana;">Multi National, Multi Mineral Sauerkraut</span><br /><span style="font-style: italic; font-family: verdana;"><span style="font-weight: bold;">gluten free, dairy free, salicylate free, egg free, low carb, GREAT for candida</span></span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">1 medium head cabbage; green, purple, or mix of the two</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">1 tsp Real Salt from Utah</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">1 tsp Himalayan pink salt</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">1 tsp Celtic sea salt</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">or whatever mix pleases you</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">If you are already familiar with making kraut, have at it with your favorite method. If not, I offer one method here, but know that there are many methods, and all have their merits.</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">Shred your cabbage. I like to cut it in quarters, cut off the core pieces, and either slice the quarter pieces as thin as I can with a large chef’s knife, or pass the pieces through the slicing blade in my cuisinart. Sometimes the pieces need to be cut down a bit to fit into the feeder tube of the cuisinart. I don’t recommend actually shredding it, but some people like their kraut that way.</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">Place the cabbage into a stainless steel or glass bowl and scatter the salt into it. I’d recommend breaking the salts down to a fairly fine grind before using if possible, although coarse might work just fine.</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">At this point you have a choice. Most people either massage the salt into the cabbage until the cell walls start to break down and release their liquid, or pound the mass with a wooden mallet or other suitable tool until the liquid is released. (This last method is not recommended with a glass bowl.) I have repetitive stress injury however, so I just toss the salt through the shreds, cover the bowl with a kitchen towel, and leave it for a few hours. When I come back, there’s already a bit of liquid in the bowl, and with a minimum of massaging I’ve completed the process.</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">Stuff the cabbage into a mason jar - it should be just about a quart. Have an extra pint jar available in case your cabbage was bigger or denser than average. Make sure to add all the liquid in the bowl, including the minerals that have separated out of the dissolved salt. Push the cabbage down firmly with your fingers or a spoon, until the liquid rises above the level of the vegetable. Seal the jar(s) and put in a warmish, darkish place for a couple of days. Burp the jar(s) and taste. When you get the spicy zing! on your tongue, the kraut is fermented, although it is fine to leave it on the shelf for a few days more for a different flavored product. Burp it occasionally (burst jars are no fun, and they do build up pressure), taste it, and when you feel like it’s done, put it in the fridge or cool storage. Eat it immediately or store for a while for the flavor and texture to mellow. Fresh kraut is usually very crisp and squeaky on the teeth, aged is softer.</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">If your kraut seems dry, you can add brine to it - about 1 tsp salt of choice per cup of filtered water.</span><br /><br /><span style="font-family: verdana;">Experiment with more or less salt, depending on your taste. Some salt is required, to inhibit the growth of nasty bacteria, and allow the growth of good probiotics.</span><br /><br /><span style="font-family: verdana;">Enjoy! Eat it along side meats, mix into salads, or munch all by itself. You now have a multi mineral food based supplement!</span><br /><br /><span style="font-family: verdana;">Now, if I could just get my kids to eat it.</span>Durga Fullerhttp://www.blogger.com/profile/11316507320204025799noreply@blogger.com5tag:blogger.com,1999:blog-3552233612232941816.post-12090844273911413532008-08-03T23:41:00.000-07:002010-02-06T23:32:54.766-08:00The chicken, the whole chicken, and nothing but the chicken.<span style="font-weight: bold; font-style: italic; font-family: verdana;">Recipe: </span><span style="font-weight: bold; font-family: verdana;"><span style="font-style: italic;">Potato Pancakes</span><br /><br /></span><span style="font-family: verdana;">For a while my husband and I were talking about moving into town. We live off pavement about two miles, about 23 miles from town, and because of how schedules (don’t) work, find we’re making an average of ten trips to town per week. And that doesn’t count in trips to see my family or friends on the coast occasionally.</span><br /><br /><span style="font-family: verdana;">Generally we’re talking about an average of $600 - $800 in gas a month at current prices.</span><br /><br /><span style="font-family: verdana;">And we found that our recent stint as ‘refugees’ from the wildfire smoke here in Northern California, when we stayed with my family who live in a quiet town a ways south of us, that the kids </span><span style="font-weight: bold; font-family: verdana;">loved</span><span style="font-family: verdana;"> it. Loved being able to ride their bikes on the street and play with neighborhood kids two houses away, walk to the grocery store.</span><br /><br /><span style="font-family: verdana;">Actually, I loved it, too. Unlike the kids, however, I wanted to come home.</span><br /><br /><span style="font-family: verdana;">Because we have this house. We built it. We visioned it, designed it, birthed it. There are sacred scriptures, sacred objects, photographs of saints and holy people inside the walls. The menu and prep list I created to feed the Dalai Lama is in the kitchen wall to the right of the range, I know exactly where it is, behind the drywall, all marked up as the prep got done with various colors of highlighters.</span><br /><br /><span style="font-family: verdana;">A lot of love and intention went into this house. Not so easy to leave, we found, as we explored the idea.</span><br /><br /><span style="font-family: verdana;">So the question became, how can we stay?</span><br /><br /><span style="font-family: verdana;">This is all a long prelude to what I did yesterday.</span><br /><br /><span style="font-family: verdana;">I learned how to kill and dress out chickens. I figure at $17 a pop for organic chickens, four chickens a month, 8 - 10 dozen organic eggs a month at $4 each, we could definitely save some money there.</span><br /><br /><span style="font-family: verdana;">But my husband was very clear that he would be doing no killing, thank you. And I’ve got this quirky thing, that I touched on in my last blog entry, about having the courage to truly step into where I stand in the food chain.</span><br /><br /><span style="font-family: verdana;">So I offered to help our local meat guy at his next scheduled kill day. He agreed, and offered to give me all the information I wanted on the economics and other how-tos of the process.</span><br /><br /><span style="font-family: verdana;">I suspected I’d be okay with it. I feel fortunate that my spiritual teachers have not been the ‘practice and your life will get easier’ types. I’ve always gone for the ‘practice and your life will get more real’.</span><br /><br /><span style="font-family: verdana;">Real isn’t easy or nice. It’s just real.</span><br /><br /><span style="font-family: verdana;">And real, in my understanding, says ‘humans are omnivores’.</span><br /><br /><span style="font-family: verdana;">The whole thing really felt like adding the logical missing steps of preparing chickens that I’d learned years ago in the catering business. I knew in my bones the anatomy of a chicken, where to cut for various cooking applications - but I knew the anatomy of a chicken without head, feet, feathers and innards (unless you’re referring to the little paper bag in the body cavity of store bought poultry).</span><br /><br /><span style="font-family: verdana;">Well, now I know it all. </span><span style="font-weight: bold; font-family: verdana;">(If you’re squeamish about these kinds of things, you might want to skip the next paragraph or four. Or nine.)</span><span style="font-family: verdana;"> I know that a chicken feels different when you pick it up by it’s feet, the weight is different in your hand. And, they’re warm when they’re alive, warm and dry. They’re really not very bright, not a predator instinct in there, unless you’re a bug. But they do want to live, it’s obvious. I can’t say there’s no struggle when they’re hung upside down, and their main blood vessel cut in their throat. I think, if we do move forward with the idea of raising our own, I’d probably invest in the poultry cones I’ve heard about, they keep the wings hugged to their sides. The birds were obviously calmed when I held their wildly flapping wings to their bodies. They didn’t always flap, some were just calm and probably confused.</span><br /><br /><span style="font-family: verdana;">I know that after being bled to death, they’re dunked into hot water to loosen their feathers, about 130 degrees is ideal. Then they’re plucked. He has a mechanical plucker, a rotating wheel with stiff rubber fingers whizzing around that sends the feathers flying. I’d be plucking them by hand, a somewhat more laborious prospect, but doable.</span><br /><br /><span style="font-family: verdana;">I know how to cut off the feet and heads, where to slit to get into the body cavity, I know to not feed the chickens their last day of life so their first stomachs are relatively empty and easier to remove. I know to carefully cut the liver and heart away from the dangling intestines and other organs, so as not to pierce the gall bladder. I accidentally nicked it a couple of times and violent green liquid spewed all over my hand and the liver I was holding. ‘It’s bitter’ he said, ‘and I’ve seen it stain skin.’ Put everything is ice water as soon as it’s done being ‘processed’.</span><br /><br /><span style="font-family: verdana;">I know to rinse, rinse, rinse. Clean the sink and buckets with peroxide to start and to finish.</span><br /><br /><span style="font-family: verdana;">And I know that there’s a smell to the warm flesh and organs. It’s different than the smell of a cold chicken on your kitchen counter, it’s musty. And pervasive. Not bad, not very strong, but a bit intense nonetheless.</span><br /><br /><span style="font-family: verdana;">It stayed with me all the way home, even though I’d rinsed off as well as I could. I figured it was in my clothes, on my hair, I’d gotten sprayed a couple of times with blood and other effluent. When I got home, we chucked the ten chickens we’d purchased into the deep freezer, and the two bags of feet and bag of heads (for stock), and bag of livers and hearts (for sneaky organ meal additions) into the fridge. I drew a deep hot epsom salts bath.</span><br /><br /><span style="font-family: verdana;">After soaking a little while I added Hauschka Lemon Bath, because I could still smell it. I dunked all of me under, getting my hair wet in preparation for washing.</span><br /><br /><span style="font-family: verdana;">When I came up there was a chunk of something swirling in the water near me. Looked like something from one end or the other of a chicken’s digestive tract.</span><br /><br /><span style="font-family: verdana;">You’d think that after killing and dressing out 6 or 8 chickens I wouldn’t be too concerned about a little nugget of reminder from the actions of the day. But that little squishy thing quickly dissolving in the hot water that my body was soaking in was far creepier than anything I’d encountered at the kill. I’m fine killing a chicken, but not bathing with any part of it. Maybe a feather would be okay.</span><br /><br /><span style="font-family: verdana;">When I got out it was time to start dinner. We weren’t having chicken.</span><br /><br /><span style="font-family: verdana;">We had </span><span style="font-family: verdana;">Potato Pancakes</span><span style="font-family: verdana;">, and they were yum!</span><br /><br /><span style="font-family: verdana;">Here’s the recipe:</span><br /><br /><span style="font-weight: bold; font-family: verdana;">Potato Pancakes<br /><span style="font-style: italic;">gluten free, dairy free (if you use the coconut oil to fry), salicylate free, sugar free, but NOT low carb</span><br /></span><br /><span style="font-style: italic; font-weight: bold; font-family: verdana;">2 1/2 pounds yellow potatoes</span><br /><span style="font-style: italic; font-weight: bold; font-family: verdana;">1 yellow onion</span><br /><span style="font-style: italic; font-weight: bold; font-family: verdana;">3 eggs</span><br /><span style="font-style: italic; font-weight: bold; font-family: verdana;">1/4 cup gluten free sourdough sponge (or flour of choice)</span><br /><span style="font-style: italic; font-weight: bold; font-family: verdana;">1 T chopped flat leaf parsley</span><br /><span style="font-style: italic; font-weight: bold; font-family: verdana;">1 T chopped fresh marjoram</span><br /><span style="font-style: italic; font-weight: bold; font-family: verdana;">1 t chopped fresh thyme</span><br /><span style="font-style: italic; font-weight: bold; font-family: verdana;">mineral salt and fresh ground pepper to taste</span><br /><span style="font-style: italic; font-weight: bold; font-family: verdana;">ghee or coconut oil for cooking</span><br /><br /><span style="font-style: italic; font-weight: bold; font-family: verdana;">Grate potatoes and onion in food processor, or by hand if necessary.</span><br /><br /><span style="font-style: italic; font-weight: bold; font-family: verdana;">If you have time, toss the potatoes and flour (if not using sourdough) with a couple tablespoons of lemon juice or whey and let sit for 8 or 10 hours to enhance digestibility. If you’re starting more last minute, proceed to the next step.</span><br /><br /><span style="font-style: italic; font-weight: bold; font-family: verdana;">Mix all the ingredients together.</span><br /><br /><span style="font-style: italic; font-weight: bold; font-family: verdana;">Heat a griddle or large, well seasoned cast iron frying pan over medium high heat with some ghee or coconut oil. Place spoonfuls of the pancake mixture on the heated pan and flatten slightly. Keep an eye on the heat, you may have to turn it down if they're browning too quickly. Turn when golden brown on one side, and press down a bit with a spatula. Add a bit of ghee or coconut oil if necessary. When golden on both sides, place on a plate in a 200 degree oven until all pancakes are done and you are ready to serve.</span><br /><br /><span style="font-family: verdana;">We ate them with creamy goat cheese sandwiched between two at a time. (Except for my youngest boy who can’t have dairy, and he rolled up his hot dogs inside.) They’d be good with creme fraiche, yogurt or straight sour cream, too. Green salad, chicken sausages for the adults, and chicken hot dogs for the kids.</span><br /><br /><span style="font-family: verdana;">I guess we had chicken after all.</span>Durga Fullerhttp://www.blogger.com/profile/11316507320204025799noreply@blogger.com4tag:blogger.com,1999:blog-3552233612232941816.post-27648732037611967062008-07-27T21:43:00.000-07:002010-02-06T23:33:15.189-08:00Aweful offal, yum!<span style="font-style: italic; font-family: verdana;"><span style="font-weight: bold;">Recipe: </span></span><span style="font-weight: bold; font-style: italic; font-family: verdana;">Braised Lamb<br /><br /></span><span style="font-family: verdana;">I've been reading a lot lately about the problems with our standard american diet (SAD). I'm sure I'll rant on and on about the various aspects of this on this blog - it's one of my passions.</span><br /><br /><span style="font-family: verdana;">Tonight *ta-ta-ta-da!* I'd like to focus on how we've moved so far away from healthy ways of eating animals. Aside from the fairly well known fact that commercially grown animals are raised in unhealthy circumstances with unnatural foods (did you know that corn is bad for a cow? 'Corn fed beef!' has been a prime selling point in the industry for many years - and it's one of the factors that has led to the overuse of antibiotics in the poor animals). Then we cut off the fat, take off the skin, make sure it's cooked to death, and above all - throw away the icky bits.</span><br /><br /><span style="font-family: verdana;">Well, I'd like to focus on the icky bits. I'm really trying to get used to the application of what I've learned, that our forebears enjoyed better health because THEY ATE THE WHOLE ANIMAL.</span><br /><br /><span style="font-family: verdana;">I'm all for treating animals humanely. Most of the animals my family eats, as my supplier says 'only have one bad day'. I've gotten into the habit of making bone broth, slow cooked for 24 hours until the bones are soft and the broth is solid gelatin at room temperature. And I love leaving the skin on and the fat intact, using any rendered grass fed animal's fats for cooking other meals in - I get the concept that all the nutrients in the plants that they eat (and the toxins!) are concentrated in the fat on their bodies, that I'm helping my kids developing brains with the good omega 3s, etc., etc. It's easy to act on this knowledge, because, well, ... it tastes good. I like fat. Good mouth feel. Satisfying in the belly. Just plain YUM. Broth, too, great to cook rice in, great for braised stews and roasts, great as a base for veggie pasta sauces.</span><br /><br /><span style="font-family: verdana;">But, I'm not so sure about liver. Kidneys. Brains. Heart. Spleen. I know, there are restaurants popping up in the upper eschalons of the culinary world that focus on offal, and I enjoy a nice chicken liver pate on occasion. But what I've been reading is that it's beneficial to have organ meat on a regular basis, a few times weekly at the least, and I just haven't done it.</span><br /><br /><span style="font-family: verdana;">Yet.</span><br /><br /><span style="font-family: verdana;">As I was digging in the freezer this afternoon for our evening protein source, I pulled out the big plastic bag of nicely wrapped portions of pastured lamb that I bought from our wonderful local farmer. It's getting pretty light, which I knew, I'm set to pick up another bag full later this week. Inside is a small packet labeled 'lamb stew', another labeled 'shanks', and a third labeled 'heart'. There's a fourth with 'liver' stamped on it. So, you see, I've been avoiding these two packets for a few months.</span><br /><br /><span style="font-family: verdana;">Before I have a chance to talk myself out of it (again) I grab the stew, shanks and heart.</span><br /><br /><span style="font-family: verdana;">I figured if I cut it into small pieces and cooked it with the rest of the braised meat, maybe no one would notice.</span><br /><br /><span style="font-family: verdana;">Really, I don't personally mind the taste of organ meat. But I'm obviously still affected by the cultural *eewww* *shudder* reaction, since I'm assuming that my kids won't like it. My husband won't like it. And 'I don't personally mind the taste' is not the same thing as saying 'God, I love liver!'</span><br /><br /><span style="font-family: verdana;">The really interesting thing is, I'm realizing that my kids have somehow escaped the cultural *ick* response, for the most part. We keep them quite protected on a lot of levels, not much exposure to tv, they have various food sensitivities which means they aren't exposed to much processed, mainstream food, and to them, meat is meat. They didn't question that some of it had a slightly different texture than the rest, and when I casually mentioned that some of it was heart, neither of them blinked. Went right on eating. My oldest was fighting with me over one of the marrow bones, chewing on the cartilage, seeing who could get out the little marrow morsel inside.</span><br /><br /><span style="font-family: verdana;">Then I realize, we're changing the cultural conditioning. Right here, right now. My kids will eat organ meat, they don't have anyone telling them that it's 'gross'. They know where their food comes from, it's not a mysterious plastic wrapped blob mom bought at the supermarket. They've picked up the chicks that grow into the chickens that they've watched bleed to death head down, waiting to be plucked, bagged and weighed, and put into our cooler, and then our freezer at home. They're excited at the prospect of raising our own animals.</span><br /><br /><span style="font-family: verdana;">It's me that's not quite there yet. Me not too sure about the amount of work it would take, not to mention if I'm up for wrestling with a live creature with the intention to take it's life that we might live well. That's a leap of willingness that I aspire to. Am I ready to truly acknowledge and act on the knowledge that I stand HERE in the chain of transformation, of life becoming death becoming life?</span><br /><br /><span style="font-family: verdana;">Well, I did eat lamb's heart tonight. I can't say I liked it as much as the shank meat, but I was conscious that I was doing something good for my body, and the body of my family. And I'm proud that my kids didn't shrink from the idea, not to mention the reality of it. They ate their food, nourished their bodies, in trust that I'd made them something good.</span><br /><br /><span style="font-family: verdana;">Oh, the recipe -</span><br /><br /><span style="font-weight: bold; font-family: verdana;">Braised Lamb<br /><span style="font-style: italic;">gluten free, dairy free, low salicylate, egg free, NOT low carb. Maybe if you pick around the potatoes, but I wouldn't eat it if you have candida.</span><br /><br /><span style="font-style: italic;">1/2 pound lamb stew</span></span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">2 lamb shanks</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">1 lamb heart, chopped in half inch pieces, tough bits trimmed off</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">a dollop of bacon grease</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">1 onion</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">4 crushed garlic cloves</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">1 sprig rosemary</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">1 T dried oregano</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">1 bay leaf</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">1 couple handfuls baby carrots</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">1/2 cup lemon juice (red wine or balsamic vinegar would be great, too, but I've got a kid that can't have salicylates)</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">2 cups poultry bone broth (lamb would be better, but I'd run out)</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">1 1/2 pounds yellow potatoes, half inch diced</span><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">sprinkle of potato flour to thicken</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: verdana;">Brown the meat in the bacon grease over medium high heat in a cast iron dutch oven. Reserve the meat on the side and sauté the onions, garlic, and herbs until beginning to brown. Deglaze the pan with the lemon juice or wine, add the meat, carrots and broth. Cook two and a half hours at a low simmer on stove top or in the oven at 325 degrees. Add diced potatoes for half hour or 45 minutes more. Strain out the solids, return liquid to pan, bring to a boil and sprinkle in potato flour while whisking steadily. When desired thickness is reached (a little potato flour goes a long way!) return meat and veggies to the pot and serve.<br /><br /></span><span style="font-family: verdana;">We had it with steamed artichokes and homemade mayonnaise. There's four of us, and we ate the whole thing.</span>Durga Fullerhttp://www.blogger.com/profile/11316507320204025799noreply@blogger.com1