“ Forget not that the earth delights to feel your bare feet and the winds long to play with your hair. “
One of my favorite quotes, by Kahlil Gibran.
I hope you play in the dirt today. Plant some flowers, work in the garden, sit under a tree, take your dog to the park, get some grass stains and fully appreciate all the earth provides us !
And then… eat something meatless (and tasty!), for the earth’s health and yours. I chose this sweet potato and red lentil stew because to me is just tastes, well, like the earth. The vibrantly-hued potatoes and peas provide a touch of natural sweetness, cilantro adds some grassiness and lemon brightens it all up like the sun.
It’s comforting, flavorful, and can pretty much be grown from your garden. Continue reading
I first made these muffins three springs ago, as a farewell and a thank you to one of the most compassionate, gentle, poised, and balanced women I have known, who entered my life at such a crucial time. Everything — from the words she said and the voice she spoke in, to the pure grace of her movements — was angelic. And with the impact she made on me I sometimes wonder if she really was an angel sent to help me out… Continue reading
This is kitchari. Indian comfort food. A traditional Ayurvedic cleansing dish used for detoxifying and healing.
Grounding, calming, warming, balancing.
Kitchari can be made in infinite ways, but in its basic form is a stew/porridge-like mixture of split mung beans and grain warmed with spices and enhanced by vegetables. Perfect for giving your digestion a break while still providing the body with a nourishing and filling meal. And even more perfect now that it’s fall and the cold is starting to seep into my bones, when I desire nothing more than curling up on the couch with a steaming bowl of comfort.
In this specific recipe I use both whole and split mung beans for extra protein and fiber, but adding a grain like brown rice/quinoa/barley etc. to the mix is the traditional way and tastes just as well. Use whatever veggies you’re into or whatever can be found in the fridge; this time I felt like sticking to solid greens. Continue reading
One of my favorite homemade treats to make is granola. I love that the variations are limitless – every spice or flavor combination is feasible. And it’s too easy to ‘healthify’ – using fruit purees in place of oil or butter – or not :) The only problem I have with making my own granola is that it never seems to make it to an actual breakfast bowl of say yogurt, fruit and granola. Why? Well because I start snacking on it… and then it’s so crunchy and sweet and salty and tasty and hey, much better for you than most store-bought granola right? And then before I know it…. an empty jar?! Happens every time, including this batch of triple-ginger fig granola. Luckily my sisters were around to help this time so we can all share the blame ;)
This recipe calls for a triple punch of fresh, dried, and crystallized ginger, plus blackstrap molasses to give a rich, pungent flavor. I added in dried figs, cherries, and pepitas (pumpkin seeds) but feel free to throw in whatever you feel like. That’s the beauty of granola!