tag:blogger.com,1999:blog-88912219805510761152024-03-05T01:46:14.780-08:00lisa b wellnesslisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.comBlogger217125tag:blogger.com,1999:blog-8891221980551076115.post-26744978791173440112023-12-29T14:50:00.000-08:002023-12-29T14:50:37.360-08:00The Three Months of Winter<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFDCUd8w9AK9HDjPMSwxgNJGhi2ot-Kp19p5d5f4KLonCqdjS9lf8MihLDsoYLj1YHujWhrBY4E5vv2W9xIEMr5EHF7GQq7K36xXFMY0X73tTPWktgcK46fAMWw7h0tZwjTiCJB8aKPt1esMHNzGHXCDgr0ZI_HR-TieMgQSdJJ2kHFAvnnN_9APv2NM/s640/fullsizeoutput_1e24.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFDCUd8w9AK9HDjPMSwxgNJGhi2ot-Kp19p5d5f4KLonCqdjS9lf8MihLDsoYLj1YHujWhrBY4E5vv2W9xIEMr5EHF7GQq7K36xXFMY0X73tTPWktgcK46fAMWw7h0tZwjTiCJB8aKPt1esMHNzGHXCDgr0ZI_HR-TieMgQSdJJ2kHFAvnnN_9APv2NM/w368-h276/fullsizeoutput_1e24.jpeg" width="368" /></a></div><p></p><p><br /> <i><b>"The three months of winter</b></i></p><p></p><p><i><b> Are called closing and storing.</b></i></p><p><i><b> Water freezes, Earth cracks.</b></i></p><p><i><b> No more influence from the yang.</b></i></p><p><i><b> One goes to bed early; one gets up late.</b></i></p><p><i><b> Everything must be done according to </b></i></p><p><i><b> the light of the sun.</b></i></p><p><i><b> Exerting the will</b></i></p><p><i><b> As if buried, as if hidden</b></i></p><p><i><b> And taking care only of oneself,</b></i></p><p><i><b> As if fixed on oneself, in possession of oneself.</b></i></p><p><i><b> One must avoid the cold</b></i></p><p><i><b> And seek the heat;</b></i></p><p><i><b> Not let anything escape</b></i></p><p><i><b> Through the layers of the skin,</b></i></p><p><i><b> For fear of losing all of the qi."</b></i></p><p><i><b> </b></i></p><p><i><b> - From "The Way of Heaven" Neijing Suwen Chapters 1 & 2. </b></i></p><p><i><b> Translation by Claude Larre, French sinologist, 1919- 2001.<br /></b></i></p><p><i><b> <br /></b></i></p><p><i><b> <br /></b></i></p><p><i><b> <br /></b></i></p>lisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.comtag:blogger.com,1999:blog-8891221980551076115.post-48848503278526139312021-04-12T11:25:00.014-07:002021-04-12T11:30:11.059-07:00Veggie of the Moment: Purple Cauliflower<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVhPJ5WtWUcID4aHtuZoYozaVoMLkhImt8fv8qhG5cRjUk120cCTg5xu0q_h5qYCNHWPXj-IFsmUbCG7qyrw7ILspN91dvQJYwlMuBTmOXhkMnmuwE13yObFNa5gygBml39hCPb5t1wXY/s1960/IMG_0483.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1312" data-original-width="1960" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVhPJ5WtWUcID4aHtuZoYozaVoMLkhImt8fv8qhG5cRjUk120cCTg5xu0q_h5qYCNHWPXj-IFsmUbCG7qyrw7ILspN91dvQJYwlMuBTmOXhkMnmuwE13yObFNa5gygBml39hCPb5t1wXY/w400-h268/IMG_0483.jpg" width="400" /></a></div><p></p><p><b><i><span style="color: #800180;"> Purple Cauliflower: Saute, steam, roast, soup or salad!</span></i></b><br /></p>lisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.comtag:blogger.com,1999:blog-8891221980551076115.post-48596657075376385232021-02-12T17:38:00.005-08:002021-02-20T12:45:48.573-08:00Romanesco Soup: The Color of Spring<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKKtC3cQd9VNGt1Us1c3gD1l5eolTMwZSvOJQzrIL1S_YNXAEoP-FDDS5LWHX8kxNkFLS9d3zQUYHYhyphenhyphenW__q-8ruNXTlEFDwpWBCzd3SuPsPIU0GMGFFF5wkm3T6VvRSiy9blVWQ-DRhI/s1751/IMG_0206.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1751" data-original-width="1501" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKKtC3cQd9VNGt1Us1c3gD1l5eolTMwZSvOJQzrIL1S_YNXAEoP-FDDS5LWHX8kxNkFLS9d3zQUYHYhyphenhyphenW__q-8ruNXTlEFDwpWBCzd3SuPsPIU0GMGFFF5wkm3T6VvRSiy9blVWQ-DRhI/w343-h400/IMG_0206.jpg" width="343" /></a></div><p><br /></p><p><i><span style="color: #38761d;"><b>ROMANESCO?</b></span></i><br /></p><p><b><span style="color: #38761d;">Romanesco (<i>Brassica oleracea) </i>has been cultivated in Italy since the sixteenth century, and is currently in season at Northern California farmers markets. Its delicious nutty flavor, vibrant color and plentiful nutrients make it a perfect ingredient for a simple one- pot soup. Yield: About four cups. (For extra credit, look up <i>"fractals" </i>and <i>"fibonacci numbers"). </i><br /></span></b></p><p><b><span style="color: #38761d;">**** <br /></span></b></p><p><b><span style="color: #38761d;"><i>ROMANESCO SPRINGTIME SOUP</i><br /></span></b></p><p><b>INGREDIENTS: <br /></b></p><p><b> 2- 3 cups Romanesco, roughly chopped</b></p><p><b>2-3 medium shallots, peeled</b></p><p><b>2 ribs celery, chopped</b></p><p><b>2 - 3 garlic cloves, peeled</b></p><p><b>2 bay leaves</b></p><p><b>fresh water to cover</b></p><p><b>1 cup + more as needed unsweetened plain almond milk or soy milk</b></p><p><b>1/2 teaspoon sea salt, or to taste</b></p><p><b>freshly ground black pepper to taste </b></p><p><b>METHOD:</b></p><p><b>Place vegetables and bay leaves in a soup pot; add just enough fresh water to cover the vegetables by about one inch. </b></p><p><b>Bring to a simmer, cover, and allow to cook gently on a medium flame until Romanesco is just tender and still bright green. </b></p><p><b>Remove from heat. Carefully drain vegetable broth into clean glass jars. Allow cooked vegetables to cool. Remove bay leaves.<br /></b></p><p><b>In stages, puree the vegetables in a blender, adding vegetable broth and nut milk or soy milk as needed.<br /></b></p><p><b>For a creamier soup, use a larger proportion of nut milk than broth, adjusting the consistency to your taste.</b></p><p><b>Add sea salt and a few generous grinds of fresh black pepper.</b></p><p><b>Taste and adjust seasoning.</b></p><p><b>SERVING SUGGESTIONS:</b></p><p><b>The flavor of this soup is enhanced if it is allowed to rest for a few minutes, but if you can't wait, reheat and serve immediately in pre-warmed ceramic bowls or mugs. Garnish with a drizzle of olive oil, your choice of fresh chopped herbs, or dust with a sprinkling of red pepper flakes or Hungarian paprika. Enjoy a taste of springtime!<br /></b></p><p><b> </b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgliMOA72KS6hY-M1kJirO-deSq3HirFvmTKCAajBiXIQgW3yM-HSO0sAicFYaivUpUjS2JaRPo6O32ivAGXb_gYjSj_Nk592RiuDYkEEvV7aZD4_7bLFmA8SGEtZe_KshUTehG4PMEapg/s2016/IMG_0357.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgliMOA72KS6hY-M1kJirO-deSq3HirFvmTKCAajBiXIQgW3yM-HSO0sAicFYaivUpUjS2JaRPo6O32ivAGXb_gYjSj_Nk592RiuDYkEEvV7aZD4_7bLFmA8SGEtZe_KshUTehG4PMEapg/s320/IMG_0357.jpg" width="320" /></a></b></div><b><br /><br /></b><p></p><p><b> <br /></b></p><p><b> <br /></b></p><p><b> </b><br /></p>lisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.comtag:blogger.com,1999:blog-8891221980551076115.post-68214664339531045722020-09-13T19:05:00.002-07:002020-09-15T07:40:42.671-07:00Ginger- Lime Cabbage Salad<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbw20hkMUgocKF_EY-U85YYGhZCfX8ud6DZ7cp75xoSeYwvQM5NhPLMPrErBxEqgVTm5A8cngXbsqyTHcMcTXGGJpJ4wIUyNi7ZgkKSpg7eKnwUpN67bQ7SF_UZPiwia8V132EKs2GyM/s1936/IMG_8450.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1416" data-original-width="1936" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbw20hkMUgocKF_EY-U85YYGhZCfX8ud6DZ7cp75xoSeYwvQM5NhPLMPrErBxEqgVTm5A8cngXbsqyTHcMcTXGGJpJ4wIUyNi7ZgkKSpg7eKnwUpN67bQ7SF_UZPiwia8V132EKs2GyM/w400-h293/IMG_8450.jpg" width="400" /></a></div><p></p><p><br /></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b>Ginger- Lime Cabbage Salad: </b></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;">This delicious, crunchy, sweet- tart salad is simple to assemble and rich in nutrients. Cabbage is a stand by staple in my fridge year- round; it keeps well and is easily transformed into an variety of cooked or raw dishes. The ingredient proportions below are approximate; no need to measure exactly. Shred the cabbage as finely as possible to ensure optimal blending of the flavors. Yields about four servings. <br /></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><br /></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b>Ingredients:</b></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b><i>1/2 head green cabbage, finely shredded</i></b></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b><i>1/2 head purple cabbage, finely shredded</i></b></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b><i>2 tablespoons finely chopped fresh ginger root<br /></i></b></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b><i>2 cloves garlic, finely chopped</i></b></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b><i>1/4 cup olive oil <br /></i></b></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b><i>1/4 cup rice vinegar</i></b></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b><i>juice of 1- 2 limes<br /></i></b></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b><i>1/4 teaspoon sea salt, or to taste</i></b></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b><i> <br /></i></b></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b>Method:</b></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b><i>Combine ingredients in a large bowl and toss very thoroughly. <br /></i></b></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b><i>Taste and adjust seasoning to your liking. <br /></i></b></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b><i>Store in clean glass jars for up to 3 days in fridge.</i></b></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b><i>Flavor will improve as the ingredients merge. <br /></i></b></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b><i> </i></b></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b>Serving Suggestions:</b></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b><i>Serve chilled or at room temperature.</i></b></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b><i>Garnish with any combination of lime slices, toasted chopped hazelnuts, toasted chopped almonds, toasted sesame seeds, red pepper flakes.<br /></i></b></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b><i> </i></b></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b></b></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-0bIaRFBx-ZUYPXvFT2Tf2AYtiPIp_JmW9530Roba2LWuq8kdnx87GpSPC5QRidUPCO-RmmCATl7tnKVVrOw9t2Y9z4s-mjrgBJeeFQlXXoZQdhdeImEpb9wRhsDVpG65W-ot7apq34Q/s1512/IMG_8453.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1450" data-original-width="1512" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-0bIaRFBx-ZUYPXvFT2Tf2AYtiPIp_JmW9530Roba2LWuq8kdnx87GpSPC5QRidUPCO-RmmCATl7tnKVVrOw9t2Y9z4s-mjrgBJeeFQlXXoZQdhdeImEpb9wRhsDVpG65W-ot7apq34Q/w400-h384/IMG_8453.jpg" width="400" /></a></b></div><b><br /><i><br /></i></b><p></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b><i> </i> </b><br /></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b><i> <br /></i></b></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b><i> </i></b></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b><i> <br /></i></b></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b><i> </i> <br /></b></span></span></span></p><p><span style="background-color: #6aa84f;"><span><span style="background-color: white;"><b> </b></span></span></span><br /></p>lisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.comtag:blogger.com,1999:blog-8891221980551076115.post-2612202513348352372020-05-20T05:08:00.000-07:002020-05-21T08:00:42.066-07:00The Joy of Leafy Greens: Beauty, Simplicity, Health<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="color: #38761d;">Fresh produce is an essential key to health, and in this era of heightened awareness of wellness, eating dark leafy greens daily is an easy and critical practice to cultivate. Steaming is perhaps the simplest technique for preparing hearty greens and requires no special utensils. I purchase greens weekly at my local farmers market and upon returning, I prepare several days worth of greens right away so they will be ready for eating later in the week. The method which follows is applicable to nearly every variety of dark leafy green. </span></b></div>
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<b><span style="color: #38761d;">PREPARATION:</span></b></div>
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<b><span style="color: #38761d;">1. Rinse greens and trim about 1/4 inch from the bottom of the stems. The stems are edible and nutritious and should not be discarded.</span></b></div>
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<b><span style="color: #38761d;">2. Put a few inches of fresh water into a pot with a well fitting lid and bring to a boil.</span></b></div>
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<b><span style="color: #38761d;">3. Stack the greens in the pot, pressing gently so they fit, and cover. They do not need to be immersed in the water.</span></b></div>
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<b><span style="color: #38761d;">4. Gently simmer just until greens wilt. The timing will vary depending on the thickness of the leaves. The rainbow chard pictured above requires about 3 minutes. Steam a little longer if you prefer more thoroughly cooked greens, but don't over cook. I usually turn the greens over once during cooking.</span></b></div>
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<b><span style="color: #38761d;">5. Remove greens immediately from pot and place in a colander to cool.</span></b></div>
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<b><span style="color: #38761d;">6. Pour the cooking water into clean glass jars and reserve for later use. </span></b></div>
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<b><span style="color: #38761d;">SERVING SUGGESTIONS:</span></b></div>
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<b><span style="color: #38761d;">It's fun to invent creative presentations for steamed greens. Here I've cut off the stems (and set them aside for snacks) and rolled up the leaves: </span></b></div>
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<b><span style="color: #38761d;">Drizzle with olive oil, a little sea salt and freshly ground black pepper. </span></b></div>
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<b><span style="color: #38761d;">Other delicious garnishes: </span></b></div>
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<b><span style="color: #38761d;">Toasted sesame seeds</span></b></div>
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<b><span style="color: #38761d;">Toasted chopped almonds, walnuts, hazelnuts, pine nuts </span></b></div>
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<b><span style="color: #38761d;">Lemon or lime juice</span></b></div>
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<b><span style="color: #38761d;">Fresh or dried oregano, marjoram or basil </span></b></div>
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<b><span style="color: #38761d;">Umeboshi vinegar </span></b></div>
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<b><span style="color: #38761d;">STORAGE:</span></b></div>
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<b><span style="color: #38761d;">Steamed greens keep perfectly well for several days in a covered glass or stainless steel container in the fridge. </span></b></div>
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<b><span style="color: #38761d;">Greens can be served at room temperature, or gently warmed in a skillet in a little olive oil.</span></b></div>
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<b><span style="color: #38761d;">Whole leaves can be cut up before heating; kitchen shears are a great tool which make this task effortless. Greens can also be warmed briefly in some of the reserved cooking water. Add a peeled garlic clove to the broth if you wish. Enjoy a cup of the broth as a quick, energizing snack. </span></b></div>
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<b><span style="color: #38761d;">VARIETIES OF LEAFY GREENS:</span></b></div>
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<b><span style="color: #38761d;">If you have access to a farmers market you will find many varieties of dark leafy greens which are not commonly available in conventional food stores. Some of the densely nutritious greens available now in Northern California farmers markets are:</span></b></div>
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<b><span style="color: #38761d;">Rainbow Chard</span></b></div>
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<b><span style="color: #38761d;">Collards</span></b></div>
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<b><span style="color: #38761d;">Beet Greens</span></b></div>
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<b><span style="color: #38761d;">Spigarello </span></b></div>
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<b><span style="color: #38761d;">White Russian Kale</span></b></div>
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<b><span style="color: #38761d;">Italian (Lacinato) Kale</span></b></div>
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<b><span style="color: #38761d;">Mustard Greens</span></b></div>
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<b><span style="color: #38761d;">Mizuna </span></b></div>
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<b><span style="color: #38761d;">Bok Choy </span></b></div>
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<b><span style="color: #38761d;">Arugula</span></b></div>
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<b><span style="color: #38761d;">Watercress</span></b></div>
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<b><span style="color: #38761d;">NEW TASTES AND FLAVORS:</span></b></div>
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<b><span style="color: #38761d;">Fresh local produce is full of intense complex flavors. It may take some practice to notice and appreciate them, especially if you are not accustomed to eating simple, unprocessed foods. If fresh, simply prepared greens seem flavorless or unappealing to you, try a mini fast of sixteen or eighteen hours; a serving of greens and a cup of warm broth may be a revelation when hunger is genuine. </span></b></div>
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<b><span style="color: #38761d;">During this extraordinary time, when food shopping is challenging and we must make do with narrower choices, consider taking the opportunity to re-frame preexisting ideas and expectations about what food should taste like, and what a meal consists of. </span></b></div>
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<b><span style="color: #38761d;">Our ancestors were foragers, gatherers and hunters, who did not eat three meals a day, nor did they know about the four food groups, food pyramids, vitamins, proteins or calories. Somehow, they were strong and resilient enough to reproduce generation after generation, and to survive over thousands of years in the absence of supermarkets, fast food, take-out and restaurants. Perhaps we can be inspired today by their example.</span></b></div>
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lisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.comtag:blogger.com,1999:blog-8891221980551076115.post-46094497540984582212020-04-08T12:00:00.000-07:002020-04-08T20:29:12.017-07:00A Poem for Now by Osip Mandelstam<div dir="ltr" style="text-align: left;" trbidi="on">
<b>"And I Was Alive" </b><br />
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<b>And I was alive in the blizzard of the blossoming pear,</b><br />
<b>Myself I stood in the storm of the bird-cherry tree.</b><br />
<b>It was all leaflife and starshower, unerring, self-shattering </b><br />
<b>power.</b><br />
<b>And it was all aimed at me.</b><br />
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<b>What is this dire delight flowering fleeing always earth?</b><br />
<b>What is being? What is truth?</b><br />
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<b>Blossoms rupture and rapture the air,</b><br />
<b>All hover and hammer,</b><br />
<b>Time intensified and time intolerable, sweetness raveling rot.</b><br />
<b>It is now. It is not.</b><br />
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-<i><b> Osip Mandelstam</b></i><br />
<i><b> May 4, 1937 </b></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjEPEJaS4jv-f_U6Rsg5Y8Bn1hOaCEQFXm8DY5vbhLICAMlWWEneGhQiZT006XAsmF9U3UGGJoccI6sJNWJwCVXvKtZjz7DTrSzKUwPaq0SWP731keOfKtB3qmU60SXWIEon0aUhmWfd8/s1600/IMG_7878.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1240" data-original-width="1600" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjEPEJaS4jv-f_U6Rsg5Y8Bn1hOaCEQFXm8DY5vbhLICAMlWWEneGhQiZT006XAsmF9U3UGGJoccI6sJNWJwCVXvKtZjz7DTrSzKUwPaq0SWP731keOfKtB3qmU60SXWIEon0aUhmWfd8/s400/IMG_7878.jpg" width="400" /></a></div>
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lisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.comtag:blogger.com,1999:blog-8891221980551076115.post-10835396112675534872019-12-31T03:00:00.000-08:002019-12-31T09:09:52.052-08:00Celery Broth Winter Tonic<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3c02HVFnfTF_pIyU46DAsZHTvfYL__6I2fwN18VCmhS3lT81jX_vr8K2URex8hcI2f7KuoN_6izTEEkEn9Y-W-kV1M6sd2VCEtb39gj1NbOgJqqOMhpllt0AaQfCz6ct5-FScQ8hBPWE/s1600/IMG_7639.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1312" data-original-width="1422" height="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3c02HVFnfTF_pIyU46DAsZHTvfYL__6I2fwN18VCmhS3lT81jX_vr8K2URex8hcI2f7KuoN_6izTEEkEn9Y-W-kV1M6sd2VCEtb39gj1NbOgJqqOMhpllt0AaQfCz6ct5-FScQ8hBPWE/s400/IMG_7639.jpg" width="400" /></a></div>
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<b>Perhaps you've noticed that raw celery juice is a current wellness fad, following on the heels of other trendy "super foods" such as kale, acai berries, flax and chia seeds popularized by celebrity social media influencers. </b><br />
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<b>According to Traditional Chinese/ Eastern Medicine, celery, though not a panacea, does possess considerable health supportive qualities, including its ability to cool inflammation, reduce dampness, strengthen organ function and calm the nervous system. In western terms, celery contains generous amounts of essential compounds such as potassium, silicon, sodium, vitamin C and more.</b><br />
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<b>The brilliantly fresh organic celery at my local farmers market is topped with large crowns of bright green leaves whose deep pigmentation signals a high nutrient content. Quite bitter when raw, celery leaves mellow appreciably when briefly simmered in water. The resulting broth and lightly steamed leaves are intensely flavorful and energizing, and can serve as a potent antidote to holiday feasting. </b><br />
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<b>Although raw juices are hugely popular in contemporary wellness culture, Traditional Chinese/ Eastern Medicine specialists recommend avoiding consumption of cold raw foods in winter, especially for individuals who are recovering from illness, suffer from fatigue, have difficulty staying warm, are older or have chronic health challenges. Lightly steamed hardy greens and warm broths are thought to be particularly restorative.</b><br />
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<b>Disclaimer: This simple celery leaf infusion is not party fare, but your body will celebrate when you reward it with the occasional cup.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7f9nnUan7LBbAIScuPzFCwacIWeyWwKW9veuXawlXDsuZTxCpDWe07VcyYGaBndKhCkbnMrgTMjgJL-M0C4SxJlLu8ph6eyd6zsZK5GrItVnYovihucheZj7oXr75_H9JzTi5VZvcgok/s1600/IMG_7642.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1384" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7f9nnUan7LBbAIScuPzFCwacIWeyWwKW9veuXawlXDsuZTxCpDWe07VcyYGaBndKhCkbnMrgTMjgJL-M0C4SxJlLu8ph6eyd6zsZK5GrItVnYovihucheZj7oXr75_H9JzTi5VZvcgok/s400/IMG_7642.jpg" width="345" /></a></div>
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<b>Ingredients:</b><br />
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<b>2 bunches organic celery with leaves</b><br />
<b>fresh water</b><br />
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<b>Method:</b><br />
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<b>Cut leafy tops and their slender stems from the thicker celery stalks.</b><br />
<b>Set aside the celery stalks for future use.</b><br />
<b>Chop leaves and stems roughly. </b><br />
<b>Place chopped greens in a stainless steel pot with a well fitting lid.</b><br />
<b>Add fresh water to cover about half the greens.</b><br />
<b>Cover pot and bring to a gentle simmer for two or three minutes, stirring once or twice.</b><br />
<b>When leaves have wilted but still retain their bright green color, remove from heat.</b><br />
<b>Allow leaves to rest, covered, for five or ten minutes.</b><br />
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<b>Broth:</b><br />
<b>Pour the celery broth into clean glass jars; it will keep well in fridge for several days.</b><br />
<b>Gently reheat without boiling and sip for an invigorating, warming winter drink. </b><br />
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<b>Greens: </b><br />
<b>Greens will store well for several days in fridge.</b><br />
<b>To prepare, finely chop greens and heat briefly in olive oil.</b><br />
<b>Serve tossed with sea salt and freshly ground black pepper, or with any garnish of your choice.</b><br />
<b>Especially delicious sprinkled with home made <i>gomasio, </i>a Japanese toasted sesame seed condiment<i>. </i>(</b><a href="http://tinyurl.com/rbo3w6f">Recipe </a><b><a href="http://tinyurl.com/rbo3w6f">@ </a><i><a href="http://tinyurl.com/rbo3w6f">http://tinyurl.com/rbo3w6f)</a></i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtOUKW92V4cjXRb6AEk_WSAto7tC8KBWnS9AxLndL6UxOQyeM3A7XhNVrWpeLa6n0URqs3WYd6zSNyW_4HRVV6d9BdtRzOPg3HyKGFeZcEmOJXgfItld2RY4KAX_guL9_Sjv1AmtQ_QFw/s1600/IMG_7654.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1498" data-original-width="1480" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtOUKW92V4cjXRb6AEk_WSAto7tC8KBWnS9AxLndL6UxOQyeM3A7XhNVrWpeLa6n0URqs3WYd6zSNyW_4HRVV6d9BdtRzOPg3HyKGFeZcEmOJXgfItld2RY4KAX_guL9_Sjv1AmtQ_QFw/s200/IMG_7654.jpg" width="197" /></a></div>
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lisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.comtag:blogger.com,1999:blog-8891221980551076115.post-33708371875438763152019-09-13T09:15:00.000-07:002019-09-13T14:30:18.074-07:00 Chill With Summer's End Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Here in chilly, foggy San Francisco, our real summer shows up in September and October; time to put aside (briefly) the fleece and down, don a single layer of clothing and enjoy refreshing light meals. Try this chilled vegetable soup whenever the heat strikes! (Makes about four servings).</b><br />
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<b>Ingredients:</b><br />
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5 medium Swiss chard leaves, with stems<br />
1 large celery rib, with leaves<br />
1 medium summer squash (yellow adds nice color)<br />
2 large ripe tomatoes<br />
1 whole garlic clove<br />
1 bay leaf<br />
1/2 organic lemon (or lime) <br />
1 tablespoon olive oil <br />
1/4 teaspoon sea salt (or to taste)<br />
freshly ground black pepper to taste<br />
fresh water<br />
several fresh basil leaves<br />
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<b>Prep:</b><br />
Cut stems from chard leaves and chop into small pieces.<br />
Stack chard leaves, roll into a cylinder and slice into thin ribbons.<br />
Chop celery & leaves into small pieces. <br />
Slice summer squash into matchsticks.<br />
Mince tomato. <br />
Slice lemon crosswise into thin rounds. <br />
Roughly chop basil leaves.<br />
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<b>Method:</b><br />
Place chard stems, celery, squash, garlic clove and bay leaf into a pot, cover with fresh water and bring to a simmer.<br />
Cook briefly over low heat until chard and celery are almost tender. Turn off heat.<br />
Stir in chard leaves, cover pot, and allow soup to rest two or three minutes, or until chard is wilted.<br />
Stir in tomato, basil, lemon, olive oil, sea salt, black pepper.<br />
Taste and correct seasoning.<br />
Remove bay leaf and garlic clove.<br />
Chill the soup in fridge.<br />
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<b>Serving Suggestions:</b> <br />
Garnish with red pepper flakes, a drizzle of flavorful olive oil, more lemon or lime juice.<br />
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<b>Blended:</b><br />
Blend the soup<b> </b>until smooth; serve chilled in a tall glass. <br />
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<b>How to Store:</b><br />
Will keep well stored in clean glass jars for several days in fridge.<br />
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lisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.comtag:blogger.com,1999:blog-8891221980551076115.post-13490871933500705952019-06-10T04:12:00.000-07:002019-06-12T00:57:45.914-07:00Cool Green Soup: Make your own!<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Before setting off to my local farmers market each week, I inventory the fridge and decide how to use up the last week's vegetables before shopping for fresh produce. Here's what I found this week:</b><br />
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<b>arugula</b><br />
<b>bok choy</b><br />
<b>cilantro </b><br />
<b>carrots </b><br />
<b>leek</b><br />
<b>celery</b><br />
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<b>Since we're having a heat wave in San Francisco, I chose to make a batch of chilled green soup to enjoy in the warm evenings. When the weather turns cold, the soup can be heated. I don't measure the ingredients but for the recipe I created rough estimates.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjchHsbp-XzvUw8n26F0OOWRfIzwwBgsYRhhEOAyRZD56a6ig9JiMSthsqBb4rUeQ4Pe3-cKPq0MSIhLahu_dSBRaqRpuEruPmfPi4aJ9eqNCaqC1b_ytVN0Pcz2yp0DhpcmHaYN7Hcj5Y/s1600/IMG_7236.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1434" data-original-width="1484" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjchHsbp-XzvUw8n26F0OOWRfIzwwBgsYRhhEOAyRZD56a6ig9JiMSthsqBb4rUeQ4Pe3-cKPq0MSIhLahu_dSBRaqRpuEruPmfPi4aJ9eqNCaqC1b_ytVN0Pcz2yp0DhpcmHaYN7Hcj5Y/s320/IMG_7236.jpg" width="320" /> </a></div>
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<b>INGREDIENTS:</b><br />
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<b> 2 cups baby arugula leaves</b><br />
<b> 2 cups baby bok choy </b><br />
<b> 1 handful cilantro, with stems chopped</b><br />
<b> 2 carrots, chopped</b><br />
<b> 2 inches white part leek & 2 inches green part leek</b><br />
<b> 1 stalk celery, chopped </b><br />
<b> fresh water to cover</b><br />
<b> juice of one lemon or lime</b><br />
<b> 1 tablespoon olive oil </b><br />
<b> 1 tablespoon smooth unsalted nut butter (cashew, almond, tahini, etc.)</b><br />
<b> sea salt to taste</b><br />
<b> freshly ground black pepper to taste </b><br />
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<b>METHOD:</b><br />
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<b>Place vegetables in a pot and add enough water to cover.</b><br />
<b>Bring to a simmer, cover, and cook gently on low heat for about 5 minutes.</b><br />
<b>When carrots are slightly tender, turn off heat.</b><br />
<b>Let soup cool.</b><br />
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<b>Puree vegetables and broth in batches in blender or processor, adding lemon/ lime juice, olive oil, nut butter, sea salt and black pepper. </b><br />
<b>Taste and correct seasoning.</b><br />
<b>This is an intensely concentrated, strongly flavored soup; its edge can be mellowed by the addition of some unsweetened nut milk or soy milk.</b><br />
<b>Chill in fridge in small glass jars; will keep for up to five days.</b><br />
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<b>SERVING SUGGESTIONS:</b><br />
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<b>Serve in chilled bowls as is, or garnish with your choice of chopped toasted almonds, hazelnuts, pumpkin seeds, avocado cubes, red pepper flakes, turmeric, fresh dill, lemon or lime slices, yoghurt etc....</b><br />
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lisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.comtag:blogger.com,1999:blog-8891221980551076115.post-72902520038516848572019-01-30T13:17:00.001-08:002019-01-30T13:18:40.652-08:00Plum Blossom Time in San Francisco<div dir="ltr" style="text-align: left;" trbidi="on">
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lisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.comtag:blogger.com,1999:blog-8891221980551076115.post-33569595469304920352017-12-18T11:15:00.000-08:002017-12-18T11:17:30.810-08:00The Winter Day: One Photo, Three Lines<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><b> </b></i><b> The Winter Day:</b></div>
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<b><i>"The winter day</i></b></div>
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<b><i> one with sorrow</i></b></div>
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<b><i> carries a flower in the hand."</i></b></div>
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<b><i>- Dakotsu Iida (1885- 1962) </i></b></div>
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lisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.comtag:blogger.com,1999:blog-8891221980551076115.post-47666677920522212142017-11-08T10:00:00.000-08:002017-11-08T12:29:04.641-08:00Iron Skillet Brussels Sprouts<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Iron Skillet + Brussels Sprouts + Heat + Oil </b></div>
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This minimalist recipe requires only four ingredients and proceeds from beginning to end in a heavy black cast iron skillet, an inexpensive, indestructible and versatile kitchen tool. The thick bottom and sides of the skillet conduct and radiate heat evenly and intensely, making it ideal for oven roasting.</div>
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Brussels sprouts need little adornment to taste great, and roasting them brings out their sweet flavor. Select fresh, compact, brightly colored Brussels sprouts which are relatively uniform in size. </div>
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Trim off the stems if they are very thick or gritty, then slice sprouts in half. If sprouts are large, make a small additional cut at the base of each half to facilitate cooking. Leaves which separate during slicing can be sprinkled on top of the cut halves before they go into the oven. </div>
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<b>Ingredients:</b></div>
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<b>1 pound Brussels sprouts, washed, stemmed and halved</b></div>
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<b>3- 4 tablespoons olive oil</b></div>
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<b>sea salt to taste</b></div>
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<b>cracked black pepper to taste </b></div>
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<b>Method:</b></div>
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<b>Preheat oven to 425 degrees.</b></div>
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<b>Heat olive oil in skillet on medium flame and place sprouts cut side down in pan.</b></div>
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<b>Saute for about 3 minutes or until cut sides are lightly browned; stir gently with a fork and add a bit more olive oil if needed. </b></div>
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<b>Place skillet in oven and roast for roughly 10 - 15 minutes until sprouts are tender and browned to your taste.</b></div>
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<b>Remove skillet from oven and allow sprouts to rest for a few minutes to develop their sweetness.</b></div>
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<b>Serve straight from the pan, garnished with sea salt and freshly cracked black pepper.</b></div>
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lisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.comtag:blogger.com,1999:blog-8891221980551076115.post-34954949385514943472017-10-20T09:06:00.004-07:002017-10-20T14:36:25.616-07:00Spicy Turmeric- Cardamom Nut Milk Drink<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Spicy Turmeric- Cardamom Nut Milk Drink</b><br />
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This warming delicious drink was inspired by the first cool days of autumn, when I was craving something hot but more substantial than tea. Spicy nut milk makes a nourishing light morning meal and is satisfying as a savory or sweet treat. The recipe can be adjusted to your taste, and according to what's in your pantry. Use only the best quality spices, which have not been stored in your spice rack since the dark ages. Makes one serving, but you'll want more!<br />
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<b>Ingredients:</b><br />
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<b>1/2 teaspoon turmeric powder</b><br />
<b>1/2 teaspoon ginger powder</b><br />
<b>3 or more grinds black peppercorns</b><br />
<b>1/4 teaspoon cardamom powder*</b><br />
<b>1-2 pinches sea salt</b><br />
<b>1/4 teaspoon olive oil</b><br />
<b>1/2 teaspoon vanilla extract</b><br />
<b>1/2 teaspoon maple syrup (optional) </b> <br />
<b> 1 cup plain unflavored nut milk (almond or cashew)</b><br />
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<b>Method:</b><br />
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<b>Place all ingredients except nut milk in a mug and stir well.</b><br />
<b>Heat nut milk gently, without boiling. </b><br />
<b>Pour nut milk into the mug and stir.</b><br />
<b>Taste and adjust seasoning to your taste.</b><br />
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*Note: I prefer to use whole cardamom straight from the pod. Break open one or two pods, remove the small black seeds, and crush with the back of a tablespoon on a cutting board. Incomparable flavor!<br />
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lisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.comtag:blogger.com,1999:blog-8891221980551076115.post-16773309433665547752017-08-22T08:00:00.000-07:002017-08-22T11:13:39.376-07:00Something Sweet: Toasted Maple Glazed Almonds with Pink Himalayan Salt<div dir="ltr" style="text-align: left;" trbidi="on">
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Sometimes, a body just needs something sweet. Toasted maple glazed almonds are nutritious, satisfying, and can be made in minutes. The toasty almond flavor is deliciously enhanced by a rich maple syrup- olive oil glaze and a sprinkling of salt. I use a heavy cast iron skillet to toast the almonds on top of the stove- much faster and energy efficient than doing it in the oven.<br />
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<b>Ingredients:</b><br />
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<b>1+1/2 cups raw almonds</b><br />
<b>1 tablespoon olive oil</b><br />
<b>1 tablespoon maple syrup</b><br />
<b>1 pinch pink Himalayan salt (or plain sea salt) </b><br />
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<b>Method:</b><br />
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<b>Place almonds in a cast iron skillet (or other heavy pan) over medium heat. Shake pan frequently while almonds toast; once the pan heats up the almonds can burn quickly. Have a stainless steel or ceramic bowl within easy reach. </b><br />
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<b>When almonds are fragrant and take on a nice toasted color, pour immediately into the bowl.</b>
<b>Add olive oil and maple syrup; toss well until almonds are coated. </b><b>Return almonds to the pan and heat gently over a low flame for a minute or two, stirring constantly. The glaze will quickly become sticky and adhere to the almonds. As soon as this happens, remove pan from heat and spoon the almonds in one layer onto a platter or a sheet of waxed paper to cool.</b>
<b>Sprinkle lightly with salt.</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy80KQRJdiHFLMcGvYqgvVLoWZyRXwWwUQjPrhrg0DsqcTToEzmXdiYtADkE2ykMB288z94abqzghudRFqha8-Fy68v6q_by7j3PMsz5A6ENCURw30udbLGm-7k5YJvkWwUgJ7mkKdBis/s1600/IMG_5304.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1353" data-original-width="1600" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy80KQRJdiHFLMcGvYqgvVLoWZyRXwWwUQjPrhrg0DsqcTToEzmXdiYtADkE2ykMB288z94abqzghudRFqha8-Fy68v6q_by7j3PMsz5A6ENCURw30udbLGm-7k5YJvkWwUgJ7mkKdBis/s400/IMG_5304.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Pink Himalayan Salt</b></td></tr>
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<b>For a very decadent treat, serve with small pieces of your favorite dark chocolate.</b></div>
lisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.comtag:blogger.com,1999:blog-8891221980551076115.post-43203527151854218762017-07-10T10:00:00.000-07:002017-07-27T12:20:29.815-07:00 On Perfection, Evolution & Summer Pleasures<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Though human perfection does not exist, <i>Homo sapiens</i> is imbued with the evolutionary drive to seek perfection in all things. Perhaps this impulse is linked to the survival instinct which pushed our species to hunt for the best food, partners, comrades and environments. </b></div>
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<b>There is tension inherent in this search, for ultimately, one must make a choice. Certain choices are crucial, and will resound in our lives for decades. Other choices are simpler; which sunflower, which artichoke, which peach shall we select? </b><br />
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<b>Such are the small, weightless pleasures of summer, when there is an abundance of <i>nearly </i> perfect produce to enjoy. </b></div>
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***</div>
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<tr><td class="tr-caption" style="text-align: center;">inanimate perfection? </td></tr>
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lisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.comtag:blogger.com,1999:blog-8891221980551076115.post-35042823426753392972017-04-26T05:00:00.000-07:002017-04-26T17:37:48.556-07:00Meditation on a Black Radish<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><b>Black Radish</b></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td></tr>
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The black radish, with its rough thick outer shell and pure white pungent bitter interior, is the dark horse of the radish universe. Cultivated by farmers since the days of ancient Egypt, <i>Raphanis</i> <i>sativus</i> <i>var.</i> <i>sativus</i> tolerates extremes of climate, grows to a generous size and contains considerable quantities of vitamin C. <br />
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I am told that the black radish, which stores very well, was a staple food for my Eastern European ancestors during long cold winters when few fresh vegetables were available. It was peeled and sliced and eaten with raw onion, salt and heavy dark sourdough rye bread. In France it is known as "<i>Gros noir d'hiver</i>", or "large black of winter".<br />
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<i> black radish</i><br />
<i> your rhino hide shell</i><br />
<i> protects a bitter snowy core</i><br />
<i> from which the lovely</i><br />
<i> green shoots spring </i><br />
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lisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.comtag:blogger.com,1999:blog-8891221980551076115.post-52534688508847690732017-03-01T13:23:00.002-08:002017-04-25T16:54:50.578-07:00Black Lentils with Black Rice & Black Shiitake Mushrooms <div dir="ltr" style="text-align: left;" trbidi="on">
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Four exceptionally nutritious ingredients form the core of this simple but delicious meal, perfect for warming up the last chilly days of winter. According to the principles of Traditional Chinese Medicine, these four foods have the ability to strengthen the "yang" energy of the body, which is created and nurtured in the area called the "Life Gate Fire", or<i> Ming Men Huo. </i><br />
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Assembly is easy; simply measure the ingredients into a pot and cook for about one hour. It's best to use a heavy pot with a thick bottom and tightly fitting cover. A simple kitchen tool called a flame tamer or heat diffuser is useful for cooking legumes and grains; it helps heat to penetrate evenly without scorching the bottom of the pot. Slow, gentle cooking allows the grains and lentils to steam thoroughly and encourages the aromatic flavors to mingle.<br />
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Yield: Roughly five servings. <br />
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<b>Ingredients:</b><br />
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<b>1 cup black beluga lentils</b><br />
<b>1 cup black "forbidden" rice</b><br />
<b>1/2 cup kasha (buckwheat groats)</b><br />
<b>2 whole garlic cloves, unpeeled</b><br />
<b>1 bay leaf </b><br />
<b>5 cups fresh water</b><br />
<b>1/4 + teaspoon sea salt </b><br />
<b>6 whole dried black shiitake mushrooms </b><br />
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<b>Method:</b><br />
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<b>Measure lentils, rice, kasha, water and sea salt into the pot; add garlic and bay leaf.</b><br />
<b>Carefully place mushrooms, stem down, in one layer on top of the other ingredients.</b><br />
<b>Cover pot and bring to a gentle simmer. Place a flame diffuser under the pot to prevent scorching. </b><br />
<b>Continue cooking on a low to medium flame for about one hour.</b>
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<b>Remove pot from heat and allow to rest without opening for fifteen or twenty minutes.</b><br />
<b>Open pot and remove mushrooms, garlic cloves and bay leaf.</b><br />
<b>Place mushrooms on a cutting board and slice into small pieces.</b><br />
<b>Peel garlic- it will be very soft- and return it and the mushrooms to the pot.</b><br />
<b>Toss all ingredients with a fork; add more sea salt to your taste if desired.</b><br />
<b>Serve with any lightly steamed dark leafy green.</b><br />
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lisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.comtag:blogger.com,1999:blog-8891221980551076115.post-90876258820088032212017-01-18T03:30:00.000-08:002017-01-18T15:58:43.293-08:00Korean Comfort Food: Sweet Azuki Porridge<div dir="ltr" style="text-align: left;" trbidi="on">
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Azuki bean porridge, <i>Pat Juk, </i>is a traditional staple of Korean cuisine, eaten year round at all times of day. The sweet variety, <i>Dan Pat Juk, </i>is prepared and shared with neighbors and friends on "Little Lunar New Year" which takes place on the winter solstice. The reddish color of the porridge is meant to ward off evil spirits, and as in many cultures, eating sweet foods expresses the hope of a sweet year to come.<br />
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Savory or sweet, Azuki porridge is a sublime comfort food which is highly nutritious and simple to make. This interpretation of <i>Dan Pat Juk</i> requires few ingredients and the only active labor involved is the time it takes to blend the cooked beans into a smooth porridge. Traditional Korean recipes call for rock sugar as the sweetener; I've substituted medjul dates. For a sweeter dish, maple syrup may be added to taste.<br />
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<i>Dan Pat Juk </i>is very filling; this recipe yields roughly six modest servings. The flavor of the <i>juk</i> mellows with rest, so don't hesitate to make extra for later use. To store cooked beans safely, place in clean glass jars with tightly fitting lids while still very hot. I like to use small single serving sized glass canning jars for this purpose. Handled this way, beans will keep well in the fridge for up to five days.<br />
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<b>Ingredients:</b><br />
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2.5 cups azuki beans, soaked for about 6- 8 hours*<br />
fresh water <br />
4-5 large medjul dates, pitted and sliced in half<br />
sea salt to taste <br />
1 or 2 tablespoons maple syrup to taste (optional)<br />
mint leaves for garnish<br />
pine nuts for garnish<br />
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<b>Method:</b><br />
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Drain and rinse beans thoroughly in running water.<br />
Place beans in a heavy bottomed pot and add enough fresh water to cover by about two inches.<br />
<b> </b>Bring to a simmer, cover and cook over a medium- low flame for one hour or more. <br />
Stir beans occasionally, adding water if they are not covered by liquid.<br />
Beans are done when one is easily mashed between thumb and forefinger. <br />
Remove pot from heat, stir in dates, cover and allow to rest until cool enough to blend.<br />
Blend beans in batches in blender, adding cooking liquid or small amounts of fresh water as needed, until porridge is velvety smooth.<br />
Return porridge to pot, reheat thoroughly and add sea salt to taste.<br />
One or more tablespoons of maple syrup may be added to taste. <br />
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Serve <i>dan pat juk </i> in small preheated ceramic bowls.<br />
Garnish with a sprig of fresh mint and a sprinkling of pine nuts.<br />
Store remaining porridge in glass jars in fridge for up to five days.<br />
Reheat thoroughly for a quick, warming and energizing meal.<br />
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<b>*A note about soaking legumes: </b>Soaking legumes is not a complicated affair but it involves some planning. Soak beans overnight or put them in to soak early in the morning. If you've soaked beans for several hours but must postpone cooking, drain them and keep in the fridge for up to another day. <br />
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lisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.comtag:blogger.com,1999:blog-8891221980551076115.post-85575986735679580672016-12-15T09:59:00.000-08:002016-12-15T15:27:00.561-08:00 A Winter Restorative: Root Broth <div dir="ltr" style="text-align: left;" trbidi="on">
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This season of excessive consumption, activity and stimulation creates a need for counter- balancing austerity. Root broth, a fortifying Winter restorative, is a satisfying response. Both the making and the drinking are effective antidotes to the restless chatter of our universe. <br />
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The broth is prepared by simmering a selection of roots in water until tender. Humans have cooked this way under very primitive conditions for millennia, ever since they tamed fire and created ceramic vessels. This simple non-recipe produces a warming and intensely flavorful clear broth, replete with valuable nutrients. Select any combination of the following ingredients- whatever is available will be suitable.<br />
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<b>Ingredients:</b><br />
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carrots<br />
turnips<br />
white radish<br />
purple radish<br />
parsnip <br />
ginger root<br />
leek<br />
garlic cloves <br />
dried shiitake mushrooms <br />
bay leaves<br />
fresh water<br />
sea salt to taste<br />
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<b>Method:</b><br />
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Scrub and trim root vegetables and cut into medium sized pieces. Peel the garlic cloves but leave whole. Shiitake mushrooms are also left whole.<br />
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Place vegetables and bay leaves in a soup pot. Add fresh water, enough to cover the vegetables by one or two inches. <br />
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Bring to a simmer, cover and cook over a low flame, adding more water if level gets too low. Simmer until vegetables are tender but not mushy. (Longer cooking is fine but will yield a thicker broth). Turn off heat. Remove the mushrooms and when cool enough to handle, slice and return to broth. Taste and add sea salt as desired. Serve in a pre-heated bowl so that broth stays warm.<br />
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<b>Living in Harmony With the Atmosphere of Winter: </b><br />
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<i><b>"The three months of Winter are called the period of closing and storing. Water freezes and the Earth cracks open. One should not disturb one's Yang. People should retire early at night and rise late in the morning and they should wait for the rising of the sun. They should suppress and conceal their wishes, as though they had no internal purposes, as though they had been fulfilled. </b></i><br />
<i><b> People should try to escape the cold and they should seek warmth. They should not perspire upon the skin, and they should let themselves be deprived of the breath of the cold. All this is in harmony with the atmosphere of Winter and all this is the method for protection of one's storing."</b></i><br />
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<i><b>-- </b>From the Nei Jing, The Yellow Emperor's Inner Classic (circa 206 BCE-220 CE)</i><br />
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lisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.comtag:blogger.com,1999:blog-8891221980551076115.post-26706480064993065412016-11-21T09:37:00.000-08:002016-11-22T04:27:39.606-08:00Nourishing the Roots: The Source of Vitality<div dir="ltr" style="text-align: left;" trbidi="on">
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A tree with a deep, well developed root system is more likely to survive periods of drought, heat, cold or other extreme weather conditions. According to Traditional Chinese Medicine, (TCM), the same can be said for humans. Maintaining a healthy, robust constitution is essential to one's ability to withstand the inevitable mental, emotional and physical challenges which confront us all.<br />
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Our genetic make up is referred to in TCM as the "inherited constitution" or "ancestral energy". Each person is born with their own unique quantity and quality of constitutional energy, which determines the trajectory of birth, growth, maturation, aging and death. Ancestral energy is finite; when it is used up the organism ceases to live.<br />
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An essential teaching of TCM is the importance of nurturing the inherited constitution through proper life style, which is the foundation of "acquired energy". This means that the preponderance of the body's day to day energetic needs should be derived from appropriate food, exercise, and sleep. If acquired energy is not replenished on a daily basis, the body taps into the finite storehouse of ancestral energy, reducing vitality, resilience and shortening its lifespan.<br />
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Like the root system of a tree, the body's vital organs are hidden, but they are the source of our ability to sustain life. Nourishing the roots is a day by day mindfulness practice which can provide us with the emotional and physical strength to meet the vicissitudes of life.<br />
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lisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.comtag:blogger.com,1999:blog-8891221980551076115.post-86726058780454922232016-09-15T02:30:00.002-07:002016-09-16T05:23:05.349-07:00Of Autumn, Apples and Poetry<div dir="ltr" style="text-align: left;" trbidi="on">
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Autumn is a time to pause for reflection as the heat, light and activity of Summer diminish; it is a distinct period of transition between the expansive warm energy of Summer and the cold contracting energy of Winter, a time to let go of the pleasures of Summer and to gather and safeguard food and fuel for the season ahead when the earth freezes and growth ceases.<br />
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According to traditional Asian medical theory, the Lung is the organ system associated with Autumn; it is closely connected to our external environment via the nasal passages and throat and is vulnerable to changes in temperature and atmosphere. (I remember noticing while traveling in the chilly highlands of Guatemala that women habitually covered their noses and mouths with a shawl during cold weather, when the wind blew or when riding on a bus with open windows).<br />
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The energy (<i>Qi) </i>of the Lungs can be supported by eating specific foods, like the fruits which are now in season: apples, pears, grapes and persimmons. These are thought to protect the Lungs by keeping them slightly moist and cool, rather than too cold, dry, hot or damp. Spicy, pungent foods like ginger root, radishes, leeks, onions and garlic also benefit the Lungs by gently increasing local circulation. Appropriate exercise, adequate sleep and mindful awareness of unsettling thought patterns and excessive emotion are additional ways to protect Lung <i>Qi.</i><br />
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<b>Apples (</b>By Grace Schulman)<br />
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<i>Rain hazes a street cart's green umbrella</i><br />
<i>but not its apples, heaped in paper cartons, </i><br />
<i>dry under cling film. The apple man,</i><br />
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<i>who shirrs his mouth as though eating tart fruit,</i><br />
<i>exhibits four like racehorses at auction:</i><br />
<i>Blacktwig, Holland, Crimson King, Salome.</i><br />
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<i>I tried one and its cold grain jolted memory:</i><br />
<i>a hill where meager apples fell so bruised</i><br />
<i>that locals wondered why we scooped them up,</i><br />
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<i>my friend and I, in matching navy blazers,</i><br />
<i>One bite and I heard her laughter toll,</i><br />
<i>free as school's out, her face flushed in the late sun.</i><br />
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<i>I asked the apple merchant for another,</i><br />
<i>jaunty as Cezanne's still-life reds and yellows,</i><br />
<i>having more life than stillness, telling us,</i><br />
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<i>uncut, unpeeled, they are not for the feast</i><br />
<i>but for themselves, and building strength to fly</i><br />
<i>at any moment, leap from a skewed bowl,</i><br />
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<i>whirl in the air, and roll off a tilted table.</i><br />
<i>Fruit-stand vendor, master of Northern Spies,</i><br />
<i>let a loose apple teach me how to spin</i><br />
<br />
<i>at random, burn in light and rave in shadows.</i><br />
<i>Bring me a Winesap like the one Eve tasted,</i><br />
<i>savored and shared, and asked for more.</i><br />
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<i>No fool, she knew that beauty strikes just once,</i><br />
<i>hard, never in comfort. For that bitter fruit,</i><br />
<i>tasting of earth and song, I'd risk exile.</i><br />
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<i>The air is bland here. I would forfeit mist</i><br />
<i>for hail, put on a robe of dandelions,</i><br />
<i>and run out, broken, to weep and curse- for joy. </i> <br />
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"Apples" from <i>The Broken String</i> by Grace Schulman, Houghton Mifflin 2007.<br />
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lisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.comtag:blogger.com,1999:blog-8891221980551076115.post-87370278163954714862016-08-17T12:00:00.000-07:002016-08-18T05:24:07.661-07:00Tomato, Tomatl, Solanum Lycopersicum!<div dir="ltr" style="text-align: left;" trbidi="on">
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The tomato is a fruit of many colors, shapes and names, and summer is the time to revel in its heady acidic sweetness. Though greenhouse tomatoes are available year round, a tomato in winter is but a pale imitation of robust fruit grown in healthy soil under the hot summer sun. <br />
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Tiny wild tomatoes were native to South and Central America and were first cultivated by the Inca and Aztec peoples around 700 CE. The Aztecs learned to breed large flavorful specimens which they called "<i>tomatl</i>" meaning "fat fruit" or "plump fruit" and "<i>xitomatl</i>" meaning "plump fruit with a navel" in the <i>Nahau</i> language.<br />
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Spanish explorers introduced the fruit which they called "<i>tomate</i>" to Europe in the sixteenth century; eventually it gained extensive culinary use throughout the continent and beyond. The Italians named it "<i>pomodoro</i>" or "golden apple" and the French call it "<i>pomme d'amour</i>", "apple of love". In Russia, home of the famous heirloom Black Krim, the fruit is called "<i>pomidor</i>".<br />
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Known botanically as <i>Solanum lycopersicum</i>, tomatoes belong to the large family <i>Solanaceae</i> which includes potatoes, eggplants, peppers and tobacco. The etymological roots of <i>Solanaceae</i> are unclear, but <i>Lycopersicum </i> as translated from Greek means "wolf peach"<i>, </i>"<i>lyco</i>" meaning "wolf" and "<i>persikon</i>" meaning "peach". The "wolf peach" name may stem from early European folklore involving witchcraft and werewolves. Tomatoes were long thought to be poisonous since they belong to the nightshade family, which includes some deadly varieties. <br />
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Far from being poisonous, tomatoes are dense with valuable nutrients, especially <i>lycopene</i>, a powerful antioxidant which gives tomatoes their deep color and is thought to offer protection from several types of cancer and coronary artery disease. Tomatoes also contain plentiful amounts of vitamin C, potassium and fiber, and a 100 gram serving provides nearly a gram of protein. <br />
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Tomato, <i>tomatl</i>, <i>Solanum lycopersicum</i>; whatever name you give it, the plump fruit of the Aztecs and Incas is one of the finest simple pleasures of summer. <br />
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lisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.comtag:blogger.com,1999:blog-8891221980551076115.post-44467104129479590952016-07-07T05:00:00.000-07:002016-07-07T09:32:12.389-07:00Farmer's Markets: Where the Real Food Is<div dir="ltr" style="text-align: left;" trbidi="on">
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One of the great luxuries of life in Northern California is the accessibility of quality produce year round. Even in winter, a variety of fresh vegetables and fruits are available from regional farms. In San Francisco, neighborhood farmer's markets provide urban residents the opportunity to deepen their understanding of seasonal growing cycles and to become familiar with a broad range of produce which is seldom available commercially. <br />
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In our earliest millennia as a bipedal species, our primary occupation was to search for and gather our food. Anthropologists observe that foraging peoples walked an average of three to five miles a day in search of a remarkably diverse selection of edible plants, roots, nuts, berries and fruit. Our ancestor's survival hinged upon their knowledge of where each of many varieties of food was located in its season and the ability to gather it. Energy, intelligence and perseverance were critical to this task; our motivation was hunger. <i>Homo sapiens</i> succeeded in this endeavor well enough to reproduce and pass on the human genome from generation to generation.<br />
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Many thousands of years later, this essential human project has turned upside down. Moderns have little need to gather their own food, and little time to prepare it. Most of us spend our days (or nights) earning money with which to purchase our food, much of which bears faint resemblance to that of our forager ancestors. A vast assortment of what Michael Pollan calls "edible food like substances" is readily available in supermarkets and few calories are consumed in the effort to acquire it. <br />
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These changes have created a deep disconnect between humans and their sources of food, a decline in food intelligence and a troubled relationship between the instinctive drive to eat and an oversupply of aggressively marketed low quality calories. There is much confusion surrounding food choices and eating styles which has engendered a huge proliferation of widely variable and contradictory information about nutrition and health. Lost in the deluge of advertising and misinformation are the essential unprocessed foods which once were the sole components of our diet.<br />
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Farmer's markets offer honest commerce on a human scale. They bring farmers and shoppers together in venues where an abundance of the real food which truly nourishes and sustains us can be found. <br />
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lisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.comtag:blogger.com,1999:blog-8891221980551076115.post-4392985492691515012016-05-18T08:00:00.000-07:002016-05-18T11:08:08.799-07:00Stone Fruit: The Naked Truth<div dir="ltr" style="text-align: left;" trbidi="on">
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Although San Franciscans are still sporting fleece and down jackets, the arrival of the first stone fruits in Bay Area farmer's markets hints that summer is near. Apricots, peaches, nectarines and cherries are already brightening foggy market days. There is much to look forward to in the coming months for those who cherish the fragrance, flavor and beauty of the fruit of the trees.<br />
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Fresh, raw and naked is the best way to enjoy summer stone fruits. Quality fruit is bred for flavor, not shelf life or cosmetic perfection. Smaller fruit with a few blemishes may be far superior in taste and nutritional value to oversized picture perfect commercial produce. Farmer's markets provide the opportunity to sample different varieties of fruit and to consult with the vendors about how to select, ripen and store it. <br />
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Transport your fruit home from the market with care. Separate very ripe or slightly bruised specimens immediately; fruit salads and smoothies can be made with them in minutes. Many stone fruits can be held at room temperature for a few days or more. Don't wash the fruit until you are ready to eat it. Place fruit on a clean dry surface, leaving a little space between each piece. <br />
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Check the fruit daily and set aside the ripest to be eaten that day. With proper handling, your collection of stone fruit can be savored all week at peak flavor. Simply wash and nosh! When the next market day arrives you will be eager to replenish your supply of some of nature's finest creations.<br />
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lisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.comtag:blogger.com,1999:blog-8891221980551076115.post-1301959636329071322016-04-13T04:30:00.000-07:002016-04-13T09:52:49.418-07:00Spigariello? It's not an opera!<div dir="ltr" style="text-align: left;" trbidi="on">
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With the current proliferation of local farmer's markets across the country comes the opportunity to discover unusual varieties of produce which one would not find in commercial markets. A recent revelation is this lovely Spigariello, an heirloom Italian kale in the <i>brassica</i> family. Its full name as listed in seed catalogues is <i>"Cavolo Broccolo Spigariello Foglia Riccia".</i><br />
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Like Lacinato kale (above), Spigariello is tender and uniquely flavorful, with small dark blue-green leaves. It can be sauteed, steamed, eaten raw in salad and smoothies or added to soups and stews. Both varieties are subtle in taste with no hint of bitterness and are more delicate than the common curly kale which has become popular of late.<br />
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There is nothing mysterious or difficult about preparing leafy greens. Lightly sauteing them in olive oil creates a flavorful nutritious dish in minutes. The only tools needed are a knife, a cutting board and a skillet. <br />
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<b>How to saute a dark leafy green vegetable in olive oil:</b><br />
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Rinse the greens and shake off or blot excess water. If the leaves have thick central stems, cut them away from the leaves. Chop the stems into small pieces. Then stack the leaves and slice; thin slices will cook more quickly than thick. Remember that the volume of the greens will reduce greatly during cooking, so judge the quantity you begin with accordingly.<br />
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Heat some olive oil in a heavy skillet- just enough to cover the surface of the pan. Add the chopped stems first, since they are denser and need a little more cooking time. After a minute or two, add the leaves and continue to saute over a medium flame, stirring occasionally until just tender; this should take only three or four minutes. Taste the greens. If they are not tender enough, continue cooking another minute or so. Add a bit more olive oil if the greens are sticking to the pan.<br />
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Serve sauteed greens immediately in a preheated bowl, sprinkled with a little sea salt to taste and perhaps some freshly ground black pepper. <br />
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lisa bhttp://www.blogger.com/profile/10072363579246052857noreply@blogger.com