Summer Veggies & Cheese

Summer time and the living (cooking & eating) should be easy. Produce is abundant everywhere. I advice growing your own or buying from your local farmer who gardens without the use of any chemicals. Summer enjoyment of the bounty needs to be fresh and in simple preparations so we can get back outside ASAP.  Grating and quick stir frying veggies is easy and a speedy way to get dinner on the table.

For last eve's quicky, get back outside dinner:

• 1 medium yellow squash
• 1/2 large red onion
• 3 medium cloves of garlic (yup, dragon breath here I come!)
• Goat's milk cheddar from Nature's Storehouse, Canton, AND from Goats living and lactating in Candor, NY! How awesome is that?
• Goat's milk Manchego cheese from the Potsdam Coop, maybe it was sheep's milk cheese??? That is what wikipedia tells me manchego is made from and who am I to argue with wikipedia?
• any fresh herbs from your garden or your farmer's garden (basil, oregano, cilantro, parsley, rosemary, thyme, sage, lemon balm... use your imagination here to mix and match fun flavors from Mother Earth)
• butter or ghee from pasture raised, lactating animals

1. heat an appropriate sized pan for the amount of veggies you are grating to feed the crew who will grace your table 
2. add some ghee or butter
3. chop onion into any size or shape you desire and saute in the above warmed up pan
4. while onion is gently cooking, use the above cheese grater contraption and grate the yellow squash
5. when onion is soft but not over cooked, add grated yellow squash
6. while yellow squash gratings are gently cooking, grate your cheese chunks on same said grater contraption            
7. peel garlic and put into your garlic press or finely chop garlic
8. fine chop the herbs you have gathered
9. spread cooking veggie mix into even layer in pan
10.  sprinkle garlic across top of veggies
11. sprinkle chopped herbs atop this mix
12. top with cheese
13. cover pan and turn off heat; you want cheese to melt but do not want mushy, color drained, over cooked veggies (trust me on this one)
14. in 5 minutes or so, uncover pan and place appropriate amounts of food onto the plates of the crew gracing your table

Options to play with this veggie mix: 

• use a zucchini in the grated veggies
• use any seasonally & locally available produce in the veggie gratings. If the veggie is not appropriate for grating (tomatoes), then just finely chop them
• try any kind of cheese that you have on hand or suits your fancy
• add chickpeas, lentils, or whatever bean you crave
• add chunks of chicken, sausage...
• toss some raw nuts or seeds on top of your veggies
• sprinkle with unrefined sea salt (depending on the saltiness of the cheese) and fresh ground pepper
• olives?
• roasted red pepper chunks

Iced Chai Anyone?

We have more hot days predicted for next week. A glass or mug of easy* iced chai tea and a peaceful sitting space might just cultivate a relaxing moment or two.

Here's how I do it:

1. I make 12 ounces of very strong black tea, let it cool, and make it into ice cubes. (Yes, this takes a little time but it so worth the effort. Using plain water ice cubes just dilutes the chai tea flavor.
2. Put 4 chai ice cubes in your blender.
3. Add 1/2 to 2/3 cups full fat milk from some sweet pasture raised, lactating animal (or your favorite nut/seed milk)
4. 1/2 to 1 tsp. chai spice mix - see below
5. 1/4 to 1/2 tsp. real vanilla extract
6. 1 tsp. local, raw honey
7. optional pinch of black pepper
8. Blend into a frothy liquid and pour into a wide mouth, pint ball canning jar or some other acceptable, glass receptacle.
9. Enjoy!
10. Double or triple to share with a friend or two.

*I say easy because making traditional hot chai is a process that simmers the whole herbs and spices; not the below ground blend I am suggesting you mix up and have handy for easy iced chai making.  In a jar I put: (keep in mind these are all approximate measures and proportions based upon the strength of the spice flavor.)

• 2 tbsp. cinnamon
• 1 tbsp. cardamom
• 1 tbsp. ginger
• 1-2 tsp. nutmeg
• 1 tsp. cloves
• 1-2 tsp. star anise

I make a batch of this and keep it in an 8 oz. ball jam jar.  I also use it in cooler weather to whip up an easy hot chai tea.

The North Country & Florida Mesh

I love Indian food. I love the Indian drink Mango Lassi.

Yesterday a dear friend gifted me 2 mangos that came straight up from Florida, picked from the backyard of another fellow Lake Ozonia neighbor. (picked from their Florida backyard... mango trees would suffer in the ADK mountains come winter!)

To feed my clutch of kids this AM, I started them with a mango lassi; melding the best of Florida fresh fruit with the best of the North Country.

• 2 medium ripe Florida Mangos
• 1 cup full fat goat's milk yogurt
• 1 cup full fat raw goats milk
• 1 heaping tablespoon of raw, local honey... thank you very much Mark Berninghausen of Squeak Creek Apiaries out in the Brasher Falls area
• 1/4 tsp. of rose water made from the roses at Old Market Farm in Winthrop
• 1/4 tsp. cardamom 
• 3 ice cubes
• garnished with local strawberries fresh off the vines from Martin's Farm Stand, Potsdam

Sometimes I just have to go with the flow and enjoy a melding of local and well, not so local. The Lassi was deeeelish! The kids were happy! 

Use this recipe with any fruit combination & enjoy.

Anti-Inflammatory Butter Recipe

To my delight, the Potsdam Food Co-op recently had a basket full of wild turmeric root*. Before I could discover it, I received several messages from personal clients and Co-op members... "Hey Paula, guess what I found at the Co-op?  AND, what do I do with it now that I have it?"

Suggestions:

• grate into soups, stews, and stir fries
• add to grated root veggie slaws
• grate into butter and nut butters
• grind into smoothies** if you are a smoothie person (See eBook information below)
• add to yummy chai tea

Keep in mind that turmeric is absorbed and used more efficiently (healing & nutritionally speaking) when it is eaten with fat. Some plant constituents (the natural chemicals in plants) are better broken down, absorbed, and assimilated into your cells when fat is part of the equation. Healthy fat is also a great help in weight loss, healing body cells, and creating vibrant health.

So... I decided to make Wild Turmeric Butter!  No, this is not local butter but I was out of Kriemhild Butter and I get tired of stock piling the plastic containers it comes in. Time for me to special order some of the 1 lb. rolls that are wrapped in paper. Hmm, they do sell a 50 pound block!    :) 

Wild Turmeric Butter Recipe

Into the vita-mix I threw: 

• 1/4 pound (1/2 cup) of cow's milk butter, see image above
• 1/3 cup raw, local honey
• 2-3 tbsp. of organic, extra virgin olive oil (always make sure it comes from a virgin!)
• 1/3 cup organic, raw, unrefined coconut oil
• 1/3 cup raw coconut butter (this contains all edible parts of the coconut not just the oil)
• 6-7 small pieces of wild turmeric root
• 2 tsp. Ceylon cinnamon
• 1 1/2 tsp. dry ginger root powder (next time I will use a piece of fresh, organic ginger root)

Then I blended it thoroughly. This took using the vita mix plunger to keep pushing the mix of ingredients into the blades. I also shut off the blender twice to scrape the sides down with a rubber spatula until all was well blended.

The next time I make this decadent and scrumptious butter I will use only cow's milk butter with the honey, turmeric, cinnamon, and ginger. I was down to my last 1/2 pound block of butter. Being without butter in my home is a tragedy!

Looking into the vita mix

Turmeric butter on toast with a fried duck egg from Nature's Storehouse in Canton.

Finished Turmeric Butter in it's jar

*Curcumin, turmeric's most active ingredient, reduces the formation of fat tissue. Turmeric suppresses the blood vessels needed to form new fat tissue (it is an anti-inflammatory herb and excess fat formation is an inflammatory response) and therefore may help prevent fat build-up. Curcumin use, from turmeric, results in improvements in insulin resistance, hyperglycemia, hyperlipidemia, and other inflammatory symptoms associated with obesity, metabolic disorders, and even cancer.

**Smoothies:

Courtesy of: BeHealthyToday

Immune MishMash in the kitchen

When a touch of the flu hits your home be prepared with some tools to boost the immune system:

1. Brothy soups (bone broths are nice)
2. Elderberry syrups or tinctures (Check out my elderberry article in the next Potsdam Food Co-op's newsletter, coming soon)
3. Flu tonics: (No Time For Getting Sick, everyone around me was sick and needing my care, I had to be the one to stay functioning!)
4. Herbal teas: nettle, yarrow, rosemary, peppermint (Instructions for making medicinal infusions, teas, click the herbal teas link 
5. Hot baths with plenty of water (or the above immune herbal teas) to drink  while bathing. Fevers need to be kept hydrated and allowed to do their work. A fever's purpose is to destroy the microbes causing the sickness with their heat. Fevers are part of your immune response for healing infections. If you reduce fevers with medications and cold baths, the heat of fever cannot work for you. Keep the feverish person very well hydrated to avoid the problems of fever that people fear.
6. Whole food green drink such as SuperFood Plus
7. Foods rich in:

• Vitamin C (lemon water?),
• selenium (brazil nuts anyone),
• zinc (pumpkin seeds?)

I was making a pot of soup, pictured above, to offer something brothy for my sick kid's bodies. The flu hit and one kid had a fever for 11 days. Mom care was required. As I am making the soup, "extended fever boy" is lying on the couch around the corner and says to me:

Jake:  "What are you making for dinner Mom?"

Mom: "Soup"

Jake:  "Your soup is scary to me. It always contains one or more of the following:

• animal carcasses (bone broths)
• rotting bean matter (miso)
• vegetables that most of the modern world have never heard of!

Mom: "Thanks for the vote of confidence."

Jake: "I don't appreciate finding scary things in my scary soup. The soups usually taste good but what is in it terrifies me. I observe it very carefully before I eat it."

Makes a Mom run to the kitchen to create healthy fare for her loved ones!

The Soup Recipe

1. Bring 3-4 cups of water to simmer, slowly, no need to boil. Keep pot covered and on lowest heat.
2. Saute' a medium onion chopped into fine slivers. Saute' in butter from pastured animals, animal fat, or coconut oil.
3. Grate or finely chop cabbage, about 1 cup.
4. Grate a small celeriac.
5. Add both to onion saute' and quick stir fry.
6. Add above veggie mix to the simmer water and keep heat as low as possible. Do not boil this soup.
7. Finely chop kale and saute', about 1 cup.
8. Grate a carrot and add to saute'.
9. Toss into saute' some frozen red pepper strips that you perhaps froze before growing season ended.
10. Stir fry all 3 together and add to veggie soup mix in pot.
11. Add a pinch or two of cayenne to soup.
12. Peel and press 1-2 cloves of garlic into soup.
13. I then added 3-4 tablespoons of South River Miso's Sweet White Miso. 
14. Last addition was the flu syrup sitting on the counter. It contained raw apple cider vinegar, raw honey, garlic, onion, ginger, and turmeric. There was 2/3 to 3/4 a cup left in the jar. I dumped it all into the soup and stirred it up.
15. Soup was finished and ready for serving to my terrified kid.

The only thing else I would have added, had I some bone broth on hand, would be bone broth instead of the water at the beginning. I recommend keeping bone broth made and frozen in wide mouth quart canning jars for flu emergencies. 

Happy immune boosting soup making. I hope you efforts are appreciated and not creating a reign of soup terror!

Making Bone Broth:    From my educational handout on bones and minerals

Bone broths are made with fish, chicken, turkey, beef, and lamb bones and a tablespoon of vinegar to liberate the minerals.  Put bones in a sauce pan, soup pot and cover with water, just enough to cover bones. I squish the bones down into the pot. Add the tablespoon of raw apple cider vinegar and cover the pot. I soak the bones in the vinegar water overnight and slow simmer for hours the next day. I gently bring to a simmer on the stove top. Then I place in a pre-heated 220 F oven and leave for 4-5 hours if chicken bones and longer if harder bones. Remove bones and use as a soup stock for veggie soup or eat the broth as is (add a bit of unrefined sea salt to taste). If making veggie soup, I saute' the veggies before adding to the hot broth to avoid simmering the broth anymore.

Wanting The Work

I confess. I am an observer of people. I think it is part of the path I walk on this earth. I observe to try and find solutions for people as they struggle with life's challenges. In my previous blog post I spoke of Working With What We Already Have. On this note, I want to remind you that each and every one of us, has inside of ourselves, ALL that we need to heal; to reach every goal we have for our physical, emotional, and spiritual health.  We just need to work with what we have, call up our strengths (and we have far more than we think or give ourselves credit for having), and put into action the steps we personally need to create a healthier lifestyle.

OK, so first... my floor, back to working with what I had and my promised update. Here are finished pictures of the floor. Not bad for 100+ year old floors that the pro floor guy told me my best option was to bag them and start over!

Perfect? No.

Shabby chic? Yes.

I am happy!

Working in health care (true health care and not just disease symptom management) for 30 years and most recently for 20+ years in personal health education,  I have made discoveries. We often have amazing goals for ourselves. We know where we want to be with our health, our body weight, and our physical wellness (emotional & spiritual wellness as well). Our end goals are very clear to us and we do truly want to attain these goals. Most of us have pretty good ideas about what we need to do to get to our goals.

Here's where things get sticky: wanting the work that leads us to these goals of health, weight loss, healing, physical fitness, emotional and spiritual happiness, etc.

In order to be successful at reaching our goals, we have to want to do the work to get there. This means changing the way we eat, what we eat, and our lifestyle habits little by little, step by step (or making sweeping changes if that is how you best function) and sticking with our changes to reach our goals and beyond. Maintaining health means living these newly incorporated eating and lifestyle habits for life, changing them up a bit as the seasons of the years and our lives evolve and need something different. (An example would be slowing down to embrace aging gracefully: giving you body more recovery time between fitness routines and allowing for more sleep at night than when you were 20!)

Reaching and maintaining our goals, for life, is a true "on top of the world" feeling!

The work comes in when we have to suffer a little to meet the challenge of change. I will give an example here in weight loss. In order to lose weight we have to change the way we eat, get rid of the garbage factory made food, and learn to eat less. With this comes the struggle to get through the feeling hungry challenges. If you are used to eating large meals, the challenge will be to leave the table feeling less than full and relaxing, breathing, and moving through this feeling knowing you will be ok, you will survive without feeling stuffed and full all of the time. Going hungry is the work of losing weight for some people. Wanting this work makes reaching the goal of weight loss easier and more acceptable for you to accept the challenges that lay before you.

This is true of many forms of lifestyle change to improve (yes, even heal) lifestyle diseases. To reach the goal of saying goodbye to diabetic, cholesterol, or hypertension medication and ill health symptoms, we must want the work that lies between the present dis - ease in the body and achieving the goal: major eating and lifestyle changes, living completely without sweeteners, and being OK with this and the impacting consequences of our changes.

My job as a natural health educator RN is to give you tools to support you through the WORK of making change and achieving goals.  I have raved about the power of yoga to heal on numerous occasions. I am throwing it out to you again because that is just the kind of gal I am... repeat, repeat, repeat until someone actually listens to me!  (I keep thinking this will someday work with my kids!)

Yoga IS Snake Oil

Why I Love Yoga And Other Thoughts On Whole Food, Whole Health Healing

5 Shocking Ways Yoga Causes You To Lose Weight

The above three blog posts are inspiring posts on the benefits of yoga. I encourage you to explore what makes your mind, heart, and soul sing so that the path of the work comes more easily to and for you every day. Maybe for you it is meditation, prayer, martial arts, Qi gong, walks in the woods, etc. Find your personal soul medicine and practice it daily. Wanting the work will become second nature.

Much love, Paula

PS Upcoming Fall Online Class: 

Herbs For Enhancing Your Natural Health

PPS Beloved Beet Recipe!

Substance part of the beet dish:

6 small to medium local & organic beets, gently steamed (save and drink the steam water)
2/3 can organic chickpeas
1 handful each of organic walnuts and pecans
1/2 handful organic pine nuts

Dressing:

2/3 to 3/4 cup full fat yogurt, from pasture raised cows / goats / sheep, etc.
2 tsp. local maple syrup
Fresh herbs of your liking: Basil, Oregano, Mint, Spearmint, Thyme, Tarragon, Chives , Garlic chives, Rosemary (I used all of these from my herb/weed garden out in front of my home)

Serve on a bed of local, organic, baby greens & sprinkle or slather with chunks of soft goat cheese