Simplicity & Beauty

Here is another great article from my dear friend Sharon @ Heart of Self Care

Honoring The History of Beauty

Yesterday I spent a couple of hours in New York’s Museum of Natural History, something I haven’t done in decades. Much of the time I was looking at artifacts from Central and South America, tribes of people I’d never heard of and places I barely recalled from the history books of my school days.

One thing struck me over and over again – no matter how ‘primitive’ the people were, no matter how rudimentary their tools, I witnessed an inherent drive to create objects of beauty. Bowls, spoons and ritual items were clearly designed for pleasure as well as usefulness. It was almost overwhelming how intensely this desire for beauty shone.

The Clash of Beauty and Kitsch

Plastic Santas…excesses of red, green and gold…some inflatable menorahs and blue and silver tinsel to make the Jews feel included…the annual spree of glitter and excess is here!   While the human drive for beauty exists in all of us, it is overdone to the point of insanity at this time of year. For many, the holidays have become something ugly rather than beautiful, and the noisier it gets out there the more we crave quiet and simplicity.   Where do you find simple beauty in this onslaught? Is it a white bowl filled with bright orange clementines set on an empty table? A fresh bough of blue spruce lining a shelf or mantelpiece? Or maybe a single string of lights around a doorway and a grouping of candles on the coffee table to offer brightness on these dark days.   A Celebration of Instinct The desire to pull in, be quiet and keep things simple competes head-on with the push for gaiety and communal celebration in this last month of the year. Here are a few ideas for honoring the hibernation gene, which is alive in us as it was in our ancestors, and resides side-by-side with the beauty gene:

1) Overrun with magazines and catalogs? Cut images and words you find attractive and meaningful to create a collage before tossing the rest. If there is something you’ve been struggling with or worrying about, meditate on that first and see if you can intuitively create a piece that points towards resolution or offers hope and inspiration.

2) Invite a partner, friend or child to sit with you on the couch and give each other foot rubs. Gather some towels, your favorite lotion (usually better than oil for feet, they will gratefully soak up the moisture) and get some soothing music going before you start. Use the time to relax quietly together or share stories and giggles.

3) Gather a few friends for an early evening potluck, perhaps with a specific theme such as favorite family casseroles, seasonal recipes of root vegetables and savory soups, or an ethnic cuisine of your choice. Ask everyone to make enough so people can bring some home and enjoy another evening of lovingly prepared food – a real gift when they’re too busy or tired to think about cooking.  

Tidings of Comfort and Joy

Most of all, allow yourself to honor your needs, whatever they may be. If filling your weeks with parties and glitter is what honestly feeds your soul, put on your party shoes and go! But if the quieter pleasures and simpler beauties nourish you, listen to that inner wisdom — socialize with consciousness and deliberation, and enjoy the solace of quiet warmth when the comforts of home beckon.   I leave you with this quote from Rumi: “You must have shadow and light source both, Listen, and lay your head under the tree of awe.”

In peace and awe of human creativity,

Sharon~*

Dark Chocolate Cupcakes

This is a GREAT recipe for a very moist and rich chocolate cake (or cupcakes).

The original recipe is absolutely decadent and this variation is scrumptious… I substituted the sugar for brown rice syrup and some agave nectar.  I also added grain sweetened chocolate chips.  The result is a not too sweet, rich dark chocolate treat.

• 3/4 cup butter (palm oil )
• 2 cups brown rice syrup
• 1/4 agave nectar
• 3 eggs (or your choice of egg substitute)
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 cup dark cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/4 cup milk (oat or unsweetened rice milk)
• 1 1/2 cups shredded cooked beets (+ 1/2 retained beet juice)
• 1 cup grain sweetened chocolate morsels

Heat the oven to 350ºF.

Cream the shortening and syrups and beat in the eggs until light and fluffy.

Add vanilla extract.

Sift together the flour, cocoa powder, baking soda and salt and slowly mix into liquid mixture until smooth.

Add the beets and beet juice and mix for a couple minutes or until very smooth.

Pour into muffin pans with paper liners.

Bake for about 15 minutes or until a toothpick comes out clean.

Makes about 30 cupcakes.

Fabulous Apple Cake

My family has been making this recipe for years and it never fails to please our guests.  We make it often around this time– apple varieties are plentiful where we live and we  love to give small loaves or muffins as gifts.

I’ve experimented with making this a no-sugar recipe (using agave nectar instead) and non-wheat (almond meal) but I’ll share the standard recipe  here.  I baked vegan muffins for a friend recently so I’m posting that option and new secret ingredient that makes the cake even more smooth and tasty.

• 1  cup canola oil
• 2 cups turbinado sugar
• 1 cup of fresh or canned pumpkin (secret & optional)
• 3 large eggs

vegan option:  in place of eggs 2 tablespoons of ground flax seed whisked together with 4 tablespoons water

• 3 cups all-purpose flour
• 2 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 to 4  apples, cored and cut into 1/2-inch pieces (about 3 cups) (no need to peel apples and any kind will do!)
• 1 cup chopped assorted nuts  walnuts (optional and recommended )
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Grease a Bundt pan with cooking spray; set aside OR Use muffin pan with cupcake liners (24 muffins
2. Sift together flour, cinnamon, nutmeg, ginger, baking soda, and salt in large bowl and set aside
3. In a separate bowl,  combine  oil, sugar,  eggs (or flax seed and water mixture) and pumpkin until smooth
4. Gradually add in flour mixture.  The batter will be thick and gooey.
5. Add apples and  nuts and mix to combine.  Add vanilla.
6. Pour batter into pan, and bake until a knife inserted in the center comes out clean, 75 to 90 minutes (less for muffins).

6 Simple Ways to Save Money (and be Green too)

Some of the items on this list you’ll remember from 10 Easy Ways to be a GREEN(er) Mom.  These are tried and true ways to save your family money.  And, not surprisingly, many of these choices are healthier and better for the environment too.

1. Make Your Own Household Cleansers (or buy Eco-friendly ones)– It is amazing what you can do with castile soap, vinegar, baking soda, essential oils andwater. Some of my favorite green items include Oxo-Brite (bleach alternative), Tea Tree Oil Castile Soap (tea tree oil is an antiseptic, antifungal and antibacterial) and  Lemon Essential Oil (also an antiseptic and smells great too).
2. Buy Bulk– Buying bulk items such as beans, rice, oats, nuts and raisins will save you money.  This also reduces waste– the larger quantity you buy the less packaging required.You can store bulk items in glass containers in your cupboard.
3. Join or Create Your Own Co-op– Join together with friends or community members to buy bulk items together or trading babysitting duty.  Instead of spending cash at a restaurant exchange meals with friends or host regular potlucks.  You’ll eat healthier and better for less than half the price of a meal at a restaurant.
4. Start a Buying Club–  This suggestion actually combines the previous three.  Join with community members and friends to buy bulk,  get green household items and purchase gifts  at wholesale prices.  Click here for more detailed info.
5. Buy Second-Hand– It is amazing the great deals you can find on Craigslist or Ebay.  A couch, a new luxury car seat, a toy carpenter set, a double stroller, a reliable used car– these are just some of the items my family has purchased through Craigslist and Ebay.  The best part (besides saving money) is that you also reduce waste by reusing perfectly good items that might otherwise end up in a dump.
6. Get Rid of Your Cable Bill– Okay, so this might be a hard one– especially if you like to watch Pay-Per-View sporting events.  However, with the advent of TV networks making episodes of many popular shows available just hours after they’ve aired, it is much easier to do without cable.  Plus, it is much less expensive to rent movies and TV series through Netflix.  (I’m catching up on season one of Dexter on Instant Movie Viewer  as we speak.)  Is getting rid of cable green?  I’m not so sure, but I like that I can save the $100 per month that I would have spent on cable to treat myself to a green gift like fair trade chocolate or an organic cotton scarf.

Moist Pumpkin Loaf

This is a great tasting pumpkin bread you can make with fresh or canned pumpkin.  I modified the original recipe to make it sugar free and it is really good!  Making small loaves are great to give as gifts for the holidays.  Enjoy!

pumpkin loaf

2 cups cooked pumpkin (butternut squash is great too) OR 1 15 oz can of pumpkin puree

4 eggs

1 cup vegetable oil (I suggest canola or coconut oil)

2 cups brown rice syrup

1/2 cup agave nectar

1 tablespoon vanilla extract

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 tsp sea salt

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1 teaspoon ground or fresh ginger

 

 

Preheat oven to 350 degrees

Grease four small loaf pans (about 6 x 3 “)

In a large bowl, mix (using an electric mixer works best) pumpkin, eggs, oil and syrups until well blended.  In a seperate bowl mix together flour, soda, sea salt and spices. Sttir the dry ingredients into pumpkin mixture until blended.  Pour into prepared pans and bake for about 45 minutes.  Loaves are done when a fork inserted in center comes out clean.

Note:  Make muffins with leftover mixture.  Or I used the batter to make yummy pancakes too.

Arroz Con Dulce

I have fond memories of my Titi Elba’s Puerto Rican style rice pudding.  It is traditionally made with coconut milk, spices and loads of sugar.  This version is sugar free and it is yuuuummmmy, I promise you.  (It also happens to be vegan and gluten free.)

It is very easy to make and tastes great cold.

Ingredients for Arroz con Dulce (aka Arroz con Coco)

rice, agave nectar, coconut milk, cinnamon, ginger root

• 2 cups uncooked white rice (I like Jasmin or Basmati)
• 2 15 oz cans light coconut milk
• 1/2 cup of almond milk or other non-dairy beverage
• 1 cup raisins
• 1 tsp ground cloves (my Titi used to use whole)
• 2 tsp ground cinnamon
• 2 tsp ground ginger root (or fresh would work too)
• 1-2 tsp vanilla
• 1 cup (or less) agave nectar

Soak rice in water for at least 2 hours.

In a medium sized caldero (cast iron or other pot for cooking rice), bring milk and spices to a boil.

Drain rice and add to milk.  Stir and bring mixture to a boil again.

Reduce heat to low and let cook for 12-15 minutes (uncovered).

Add agave nectar and raisins and stir.  Continue to cook for an additional 12-15 minutes.

Transfer rice to a glass pan and let cool completely.

Cut into squares and serve!  (This is great refigerated too…)

arroz con coco

Thai Inspired Cole Slaw

This is a great tasting and easy slaw recipe.   You can likely find most of these ingredients at your local farmer’s market or CSA.  Cabbage, cilantro, peppers, carrots, radishes and scallions are all in season this summer!

Ingredients for Thai Slaw

• 1 half cabbage, shredded
• 1 red bell pepper, sliced thinly
• 3-4 medium radishes, sliced thinly
• 3-4 medium carrots, shredded
• scallions
• 1/2 papaya or 1 large mango
• 1/3 c olive oil
• 1 tablespoon of prepared sofrito (or add chopped cilantro, 2-3 cloves of garlic and chopped onion)
• 1 tsp ginger root (ground or fresh)
• juice of 2-3  limes
• salt, to taste

Shred the cabbage and carrots.

Slice the peppers, scallions, radishes and fruit into bite-sized pieces.

In a small bowl mix olive oil, lime juice, sofrito, and salt to make dressing.

Mix all ingredients together in large bowl.

Enjoy!

Cole Slaw with Papaya

10 Easy Ways to Be a GREEN(er) MOM

Healthy Baby Drinking Fresh Carrot Juice

There are many surprisingly easy ways to take good care of your family and be eco-friendly.  It is admittedly difficult to be perfect– even the most conscious individuals make certain guilty concessions to make life a little easier.  What makes being a “green mom” so compelling is that what is good for Mother Earth is usually also really good for the proper growth and development of our lil’ ones…

If this list seems overwhelming, challenge yourself to make one change at a time.  Ain’t nothing to it, but to do it!

1. Welcome Hand-Me-Downs– it is amazing what great stuff you can find and it is cost-effective too.  If you don’t have access to friends’ hand-me-downs try a consignment shop– they very often carry brand names.
2. No More Juice Boxes– try a thermos or sippy cup…this also allows you to dilute the juice.  Your kids consume less sugar and you don’t dispose of hundreds of nearly impossible to biodegrade paper/wax/aluminum containers.
3. Make Your Own Baby Food– here’s the secret:  feed your baby what you eat.  First, this forces you to be mindful of your diet.  Second, you don’t dispose of so many glass containers.  Keep a small food processor, food mill or just a plain ol’ blender handy to make it easy.
   
4. Throw “Gift-less” Baby Showers and Birthday Parties– with all the great hand-me-downs you are
   

   Make Celebrating the Focus of the Party-- NOT the Gifts

   getting, who needs all that “stuff” anyway. Some ideas are to ask guests to bring a home-made dish, contribute money so  mom-to-be can hire a doula, or give a second-hand book or toy your child would really appreciate.  Make people (and food) the focus of the party, not things.
   

5. Rethink Conventional Diapers– Disposable diapers take an estimated 500 years to decompose and they contribute to 70% more waste than cloth diapers.  Now, now I know for a lot of us cloth diapers are out of the question… The second best choice are gDiapers, and the next best choice are 7th Generation Diapers.   (Elemental chlorine-free diapers are better for baby and better for the environment than your average disposable diaper. Totally chlorine-free means dioxin-free (dioxin= carcinogenic byproduct))
   
6. Reduce  Consumption of Meat– “At about 5 percent of the world’s population, we ‘process’ (that is, grow and kill) nearly 10 billion animals a year, more than 15 percent of the world’s total (NYT 1/08).”  Challenge yourself to eat meat only every other day or once a week.  Substitute other proteins in your diet like beans, nuts and eggs…When you DO choose to eat meat buy local, free-range and organic livestock.  You can find local, sustainable and organic foods here:  www.sustainabletable.org
7. Make Your Own Household Cleansers (or buy Eco-friendly ones)– it is amazing what you can do with castile soap, vinegar, baking soda, essential oils and water. Some of my favorite green items include Oxo-Brite (bleach alternative), Tea Tree Oil Castile Soap (tea tree oil is an antiseptic, antifungal and antibacterial) and  Lemon Essential Oil (also an antiseptic and smells great too).
   
8. Buy Bulk– this reduces waste– the larger quantity you buy the less packaging required. You can store bulk items like beans, rice, oats, nuts and raisins in glass containers in your cupboard.  This also saves you $$$.
   
9. Eat Locally Grown Foods as Much as Possible– eat healthier, support local farming, help the environment. Amazingly, it is also a good way to build community–by  getting to know those who farm and produce your food or by getting to know local food co-op members in your town.
   
10. Read Labels!– eat less processed foods and, of course, avoid the no-no’s:   high fructose corn syrup, sugar, hydrogenated oils, and  preservatives. Also be conscious of what you and your family absorb through cosmetics.  Avoid:  parabens, Diethanolamine (DEA), Triethanolamine (TEA),  Sodium Lauryl/Laureth Sulfate, Petrolatum, to name a few…
    

Go for it! (You might find it is not such a difficult sacrifice- or at least one you can easily get used to…)

What tips can you share for other a Green Moms??

Need inspiration? Watch this:

accepting i don’t remember or remembering to accept?

Part of my spiritual practice is based on the assumption that we human beings are FORGETFUL. Many people may pray or chant or meditate in order to remember the Creator, with the hopes of being more spiritually aligned and in tune with their values and goals. Remembrance is a practice that works on the conscious and subconscious levels to help individuals be connected with the Source of all things but also to all other living beings.

Now that said, I know there are things that I like to forget like the fact that sugar is a drug (my addiction is chocolate) or that watching too many episodes of Law and Order on TV lowers my brain function… Forgetting on purpose is what a lot of us do to dull the pain and mask what is really there. Unfortunately, it can also mask our passions and what is most alive in us.

Although I purposefully don’t remember many things, there are some insights and skills I really intend to remember but have a tendency to fall short on. When I realize that I forgot I am given the chance to check in with myself about it—How am I feeling? What choice can I make next time? What is my responsibility? How can I avoid blaming others or myself? So what is that one thing that keeps bonking me over the head? It is remembering to accept individuals for who they are and what they offer.

My wise counselor and mentor, Deanna V. Johnson, shared (and keeps reminding me about) this great metaphor for accepting others:

If you are burdened with the disappointment of having unmet needs in a relationship, maybe you are going to the wrong place to have that need met. It is like going to a local store that you know doesn’t carry a certain item you need for your recipe. You can keep going to that store hoping that it will carry that one item—but, more often than not, their inventory has not changed much. You’d probably be smart to try a different store that you know has consistently carried the item you are looking for. Does that mean that you don’t go to the local store anymore? No, it just means that you don’t go to that one store for that one item…You can still enjoy all the other great things the local store carries and perhaps try a different recipe with those ingredients.

So, I have a lot of practice in going to stores I know darn well don’t have what I am looking for. I have to laugh at myself and say, what did I expect? I knew better than to go looking for that there. When I am able to self-monitor what and who I share with, I am able to experience something magical. I notice and accept that person for what they DO offer and not so much what they don’t. There are aisles and aisles of precious gifts that person has to share but sometimes I don’t notice because I am focused on what I didn’t get. It is then my job to accept and embrace my own needs and go to another “store” for that “ingredient”.

It has taken me a long time to understand this concept and I still practice and must be reminded regularly– coming to accept I don’t always remember. This metaphor has helped me time after time. I am given the chance to be more aligned with my own needs and, at the same time, accept what gifts my relationships do  offer– I remember to accept.

Reflections on Attending my First Birth

The birth was not what the parents nor I envisioned… The mother and her husband joked that they carried out maybe two out of ten items on their birth plan. Still, I am so grateful to have been there and provided some support during their labor.

When I arrived to the hospital the laboring mom was being massaged through each contraction by her attentive spouse. They were in good spirits and also managing the intensity of the pain. It was hard for me to know what exactly to say or do when I first got there—I didn’t want to sit there and just watch! No, no, no. But they were doing such a beautiful job on their own—how could I intrude? Then I recalled my DONA trainer, Natashia Fuksman, and the doula philosophy she adopted from Michel Odent- with woman.

Trying to find the words or suggest a posture that would be comforting to the mother was difficult at first. Then I brought to mind how strong and discerning this mother already was… My job was not to solve this or rescue her, but to witness the process unfold.

I did this by:

• Affirming the mother’s strength and ability to breathe through contractions
• Helping her adjust her body into different positions
• Massaging her back through contractions while her husband held her hand or needed to leave the room
• Acknowledging the husband’s attentiveness and caring
• Sitting back and letting the couple be or allowing for privacy when it was called for
• Encouraging them to request details and clarity from medical staff when they started to despair about the health of the baby

I think about all the ways I could have been different—I wince even now at the moments I said to myself “D’oh!” (a la Homer Simpson). Most of the awkward moments involve me saying too much. When I remembered, I repeated to myself, “With woman, with woman, with woman…” Then I was able to stay focused on the process and not the outcome.

The labor ended in the birth of a healthy son by cesarean section… So, I did not actually attend the birth. As I left the hospital early the next morning I held the space for the laboring mother to experience the outcome of her birth without judgment. In that moment I realized that for all the training and reading I had done—being with was the most precious gift I could offer.

 

Winter Salad (with goat cheese, berries and nuts)

mixed greens

This is a yummy salad that I have made a few times since enjoying at a restaurant in Manhattan…I paid over $8 for it and at the time it seemed worth it– especially as a healthy alternative to pizza… But with my family’s budget and the economy the way that it is I was compelled to make my own version.  We’ve had it as a side with broiled fish and roasted potatoes or it is great meal on its own.  It is really easy to make, healthy and satisfying too.  I hope you enjoy it and please let me know what variations you try.

• 1/4- 1/3 lb. mixed baby greens
• 1 apple (I like Honey Crisp)
• 1/3 c. dried cherries (or cranberries)
• 1/3 c. slivered almonds (or walnuts)
• 1/4 c. balsamic vinegar
• 1/4 c. extra virgin olive oil
• 3 oz of soft (or crumbled) goat cheese

In a large bowl add the goat cheese, berries, nuts, oil and vinegar and stir.  The vinegar, oil and cheese should mix together to create a creamy dressing.  Last, add the greens and toss.  So easy and so good!

xo Elo

Easy Homemade Granola

This is another recipe inspired by the desire to eat well and save some pennies. (Oh! It just occurred to me that I sound like my grandma…)

Thanks to my friend, Shana, for encouraging me to make my own…

• 6 cups Rolled Oats (I use organic and buy bulk)
• 1/2 cup Coconut Oil (palm oil, butter or light olive oil work well too)
• 1/2 cup Raw Agave Nectar or Honey (or a lil o’ both)
• 1/4 cup Walnuts
• 1/4 cup Raw Slivered Almonds
• 1 tbsp Vanilla Extract
• 1 tsp Cinnamon
• 1 tsp  Ground Ginger
• 1/4 cup Raisins
• 1/4 cup Dried Cherries

Optional:  1/4 cup Raw Sunflower Seeds, 1/2 cup Shredded Coconut, 1 tsp Almond Extract, 1/8 cup Milled Flax Seed, 1/4 cup Dried Cranberries

Pre-heat oven at 400 degrees

In a small saucepan melt the oil.  Should take <5 minutes on high heat…

In large bowl, mix oats, spices and nuts together.

Pour oil over dry mixture and stir.  Add agave and vanilla extract and stir.

Spread thin layer of mixture on a lightly greased cookie sheet.

Toast oats in oven for about 10-15 minutes (keep an eye on it so it doesn’t burn)

Once oats turn light brown remove from oven and let cool.

Once oats are cooled add the raisins and cherries.

Serve with milk (we love Oat Milk) or yogurt (goat milk yogurt is our new favorite).

Enjoy!

Collard Greens– Brazilian Style Couve

I love to cook and eat greens and was recently taught a way to revise how I had been cooking collards. A Brazilian  friend cooked some for me (couve in Portuguese) and I was amazed how tender and tasty they were– but still  bright green ! In other words, I was used to the southern style greens that cook in lots of water and vinegar all day long—very tasty, but I am thinking not as nutritious…

• 2 bunches of collards
• One small diced onion (or half medium onion)
• ¼ cup of olive oil (I prefer extra virgin)
• 2-3 cloves of crushed garlic
• 1/8 cup of apple cider vinegar (any kind will do)
• One diced tomato (optional)
• Salt and Pepper to taste

So the trick is to cut the greens very, very thinly…

Take bunches of collards and rinse

Roll the leaves together (like you would a handmade cigar)

Use a sharp large knife to cut the greens very thinly cross-wise (almost like grating cabbage very thin)

Use large skillet

• On high heat, sauté diced onion and ¼ cup of olive oil (I prefer extra virgin)
• Add 2-3 cloves of crushed garlic
• Add vinegar
• Add tomato, salt and pepper
• (for a Southern flair you can also add) Dash or two of hot sauce
• Once onions start to clarify add rinsed chopped collards
• Keep a large spoon or spatula ready!

The trick is to keep turning greens over so that they get cooked but are not just simmering in the pan. Your goal is to coat the greens in the oil/onion/garlic mixture and cook greens just long enough until tender but NOT so long they lose their precious color and nutrients…

By the way, you can cook other greens or kale much the same way—or, for variety, when cooking kale, skip the hot sauce and add a dollop of honey (buckwheat honey works great!)

New Year’s Cleanse

Happy New Year to everyone.  It has been both a challenging and rewarding year for me and I am hoping to make room for more love, acceptance and peace in my life– a cleansing, so to speak, of what does not serve or sustain me.  Since there is a long list of positive changes I’d like to make for 2009 (and building upon lessons learned in 2008 ) I decided to start with a cleansing of my body.

I don’t normally diet…Yes, I’ve done Weight Watchers (a couple of times) but counting points is not practical in my life right now (hmmm, but maybe if I get that iPhone that I’ve been thinking about, oh never mind!). I am compelled to do this cleansing diet (after a long while of talking about it), not because I want to lose weight (though that would definitely not hurt), but because I know that the simple carbohydrates and sugar I consume is too much. I am motivated by wanting my skin to clear up (perhaps vain, but so what?), wanting to not feel so sluggish and, most importantly, to be sure I am getting the nutrients I need to remain in good health.

So, I am sharing this cleanse, a few recipes, and some of my comments in the hopes that some of you will join me. I’ve been told that this cleanse has helped people quit smoking, make major lifestyle changes, and start on a path to better health. I will not claim that this will be anything more to me than a way to be a little more conscious of what I eat, a little less reliant to bread and sweets to give me energy, and a little less addicted to dark chocolate (okay, so that last one is a lie, i’m just not ready).

I am starting my third day of the fast and am hoping to update you with stories of awakening and bliss…For now though, I am a bit cranky and headachy– toughing it out with the hopes that I’ll feel better soon.  (I’m thinking maybe I should have eased my way into this instead of saying “Oh, I’ll have this last cookie since I’ll be cleansing on Monday.” Now, I fear, the crash is harder…)

Note: You should first consult your health care practitioner before starting this, or any, diet.  This is not appropriate if you are pregnant, nursing or taking medications.

click here for Dr. Randolph Stone’s Liver Flush And Purfying Diet

Click here for vegan recipes appropriate for this cleanse.

Check back in for more recipes and notes on my progress.

- Eloiza

SOLUTIONS FROM THE GREEN ECONOMY

Great article from GREEN AMERICA

http://www.coopamerica.org/about/newsroom/editorials/solutions.cfm

Solutions from the Green Economy
January 15, 2008

Everyone now understands that the economy is broken.

While many name the mortgage and credit-default-swap crises as culprits, they are only the most recent indicators of an economy with fatal design flaws. Our economy has long been based on what economist Herman Daly calls “uneconomic growth” where increases in the GDP come at an expense in resources and well-being that is worth more than the goods and services provided.  When GNP growth exacerbates social and environmental problems—from sweatshop labor to manufacturing toxic chemicals—every dollar of GNP growth reduces well-being for people and the planet, and we’re all worse off.

Our fatally flawed economy creates economic injustice, poverty, and environmental crises. It doesn’t have to be that way. We can create a green economy: one that serves people and the planet and offers antidotes to the current breakdown.
Here are six green-economy solutions to today’s economic mess.

1. Green Energy—Green Jobs
A crucial starting place to rejuvenate our economy is to focus on energy. It’s time to call in the superheroes of the green energy revolution—energy efficiency, solar and wind power, and plug-in hybrids—and put their synergies to work with rapid, large-scale deployment. This is a powerful way to jumpstart the economy, spur job creation (with jobs that can’t be outsourced), declare energy independence, and claim victory over the climate crisis.

2. Clean Energy Victory Bonds
How are we going to pay for this green energy revolution? We at Green America propose Clean Energy Victory Bonds. Modeled after victory bonds in World War II, Americans would buy these bonds from the federal government to invest in large-scale deployment of green energy projects, with particular emphasis in low-income communities hardest hit by the broken economy. These would be long-term bonds, paying an annual interest rate, based in part on the energy and energy savings that the bonds generate. During WWII, 85 million Americans bought over $185 billion in bonds—that would be almost $2 trillion in today’s dollars.

3. Reduce, Reuse, Rethink
Living lightly on the Earth, saving resources and money, and sharing (jobs, property, ideas, and opportunities) are crucial principles for restructuring our economy. This economic breakdown is, in part, due to living beyond our means—as a nation and as individuals. With the enormous national and consumer debt weighing us down, we won’t be able to spend our way out of this economic problem. Ultimately, we need an economy that’s not dependent on unsustainable growth and consumerism. So it’s time to rethink our over-consumptive lifestyles, and turn to the principles of elegant simplicity, such as planting gardens, conserving energy, and working cooperatively with our neighbors to share resources and build resilient communities.

4. Go Green and Local
When we do buy, it is essential that those purchases benefit the green and local economy—so that every dollar helps solve social and environmental problems, not create them. Our spending choices matter. We can support our local communities by moving dollars away from conventional agribusiness and big-box stores and toward supporting local workers, businesses, and organic farmers.

5. Community Investing
All over the country, community investing banks, credit unions, and loan funds that serve hard-hit communities are strong, while the biggest banks required bailouts. The basic principles of community investing keep such institutions strong: Lenders and borrowers know each other. Lenders invest in the success of their borrowers—with training and technical assistance along with loans. And the people who provide the capital to the lenders expect reasonable, not speculative, returns. If all banks followed these principles, the economy wouldn’t be in the mess it’s in today.

6. Shareowner Activism
When you own stock, you have the right and responsibility to advise management to clean up its act. Had GM listened to shareholders warning that relying on SUVs would be its downfall, it would have invested in greener technologies, and would not have needed a bailout. Had CitiGroup listened to its shareowners, it would have avoided the faulty mortgage practices that brought it to its knees. Engaged shareholders are key to reforming conventional companies for the transition to this new economy – the green economy that we are building together.

It’s time to move from greed to green.

–Alisa Gravitz

Sofrito!

If you are pressed for time and you like home-cooked nutritious meals for your family, this recipe is a MUST.  You can freeze the mixture or keep in the back of your fridge.   Sofrito (aka Puerto Rican mirepoix) is used in Latin and Caribbean dishes to add flavor to rice, beans, stews, meats– just about anything!

This particular recipe is a variant of Puerto Rican style  sofrito.  I have found many other ways to use sofrito including in guacamole,  moussaka, curry and Thai dishes.  Be on the look out for me to share those recipes soon!

Sofrito

Yield:  Enough for 2 months of cooking

• 1 large or two medium yellow onions*
• 2 large bell peppers*
• 1-2  heads of garlic*
• 1 large bunch of cilantro*
• 1 bunch of recao (aka culantro or long coriander leaves) (if you can’t find, use more cilantro)
• Two handfuls (12-15) of aji dulce (be careful not to use the identical but SPICY ajis– unless, of course you’re into super-spice)  (if you can’t find use more bell pepper) 
• ¼ cup of olive oil and water enough to blend*

* essential ingredient

Peel and slice the onion

Remove stems of peppers and cut into small chunks

Thoroughly rinse the cilantro & recao and trim stems

Peel garlic

Place ingredients, one at a time,  into blender or large food processor and blend.  Alternate adding amounts of liquid and ingredients and stir when needed to ensure well blended… Store in glass jar with lid and freeze remainder for use later.  My mother freezes the sofrito in ice-cube trays and uses 2-3 cubes as  needed.

Note:  Use lemon essential oil to remove the strong smell from your blender or other cooking tools (including your hands)– it works wonders…

When Zero Becomes Something…

I am so excited to share this article on the blog because it infuses practical cooking tips with spirituality and mindfulness.  It is written by my teacher, healer and friend Sharon Rosen.  You can check out Sharon’s business, The Heart of Self-Care here.

Keep on the lookout for me to share some “Zero Based” recipes of my own.  What is your favorite “concoction“?

When Zero Becomes Something Instead Of Nothing

You know how it goes — it’s time to start thinking about dinner and you didn’t have time to stop at the store. Or you’re cleaning out the fridge and finding some pretty scary things, not to mention feeling guilty about having to throw those once lovely, now listless asparagus spears in the garbage.

I was once a true offender in food lunacy. I couldn’t resist the allure of beautiful piles of red bell peppers, sweet bi-color corn and crisp arugula at the farmer’s market, or the firm translucent array of fish at my local shop. I’d be seduced into buying all of it, certain I’d be psyched for doing lots of cooking over the next few days, then find myself with limp, unappealing (or worse) veggies a few weeks later.

While stuff was sitting forgotten or neglected in the back of the fridge, I’d be on to the next round of shopping and craving fresh, new foods, giving me more scary things to sort through when it came time to make room for more. And on it went until my partner introduced me to the concept of Zero Based Eating, which I’d practiced from time to time but has now become a household mantra.

Subtraction Becomes Addition

A container of leftover brown rice. A carrot. An onion. A can of black beans. Doesn’t sound too promising, does it? But saute that carrot and onion in some light oil, season with cumin, garlic (or garlic powder), coriander and cayenne, then add the rice and beans and mix till heated through and all is well mixed, and you have Mexican Confetti Rice. (Or, as we say in our house, a Mexicoction.) If there’s a little bit of cheese you can melt on top or some salsa you can spoon over it, even better.

It takes some proverbial thinking outside the box — especially if it’s a box of macaroni and cheese or Hamburger Helper or something equally processed — but some of the best meals can be made with little bits of leftovers and forgotten pantry items.

If you stop to think about some of the most comforting and appealing meals you’ve had, I’ll bet they were also fairly simple and accessible — toast spread with peanut butter and a cup of tea, or leftover mashed potatoes and vegetables. (Did you even bother heating them up?)

We get a little kooky with food, especially at dinner time when we feel so rushed and yet want to create something substantial and nurturing. It seems quicker and easier to pick up a pizza or some other take out food, especially with all that is abundantly available.

But we pay the price for this “ease” in so many ways — with our pocketbooks, with our need to relieve ourselves of the packaging, with extra salt, sugar, fat and additives we don’t need, and with less of a real connection to what we are putting into our bodies. Zero Based Eating is good for your budget, good for the environment, good for your body, and good for your conscience.

Start Playing With Your Food

It can be just as easy to develop your own Zero Based mindset. Start planning to make extra rice or mashed potatoes to have around as a launching point. It’s good to have cans of beans and tomatoes on hand, and you can almost always scrounge up some onion, garlic and basic veggies like carrots or that little bit of asparagus that didn’t fit in the pan the first time around.

What are some of your favorite flavor profiles? The concoction, er, recipe above could also have been made with ginger, garlic, soy sauce and sesame oil to create a Chinese inspired dish. When I’m wanting a lighter, more European flair I go with white wine, tarragon and maybe some Dijon mustard sweetened with a touch of honey.

Just a few weeks ago, tired and feeling like there was “nothing in the house for dinner,” I took a deep breath, took stock of what we had, and created a meal that would have been at home in our favorite local Italian restaurant. A couple of links of turkey sausage were unearthed from the freezer and sauteed with a bit of broccoli rabe, broccoli, carrot, onion, garlic and herbs.

Too lazy to even make pasta, I heated up some leftover mashed potatoes and spooned the mixture over that, creating the ultimate Zero Based comfort meal. It couldn’t have better if I’d planned it and made a special run to the supermarket. It just took looking at what I had with eyes of abundance rather than lack, and creating something wonderful out of a lot of little nothings.

Till next time, take good care…

Warm wishes,

Sharon~*

Garbanzos & Brown Rice

I love this recipe because it is so tasty and easy.  Rice and beans with a salad or greens is a perfectly nutritious meal.  I’ve even been known to have some for breakfast with a fried egg and hot sauce, yum!

2 cups of dry Garbanzo beans  (or 1 large can or 2-3 smaller 15 oz ones)

4 cups uncooked brown Basmati rice

ingredients before adding water

1 medium onion diced small

4- 5 cloves of garlic—crushed

2 tablespoons of Sofrito (if you don”t have some on hand add chopped cilantro, more garlic and onion)

1/2 small can of tomato paste (6 oz)

!/2 cup of Manzanilla Olives (stuffed Spanish olives)

Water or Vegetable Broth

Olive oil (about 1/4 cup)

Salt (1 teaspoon or to taste)

• Soak beans overnight
• Drain and change water before boiling
• Cover beans in water (use at least 5 cups)
• Boil beans  until soft

• In a separate skillet, sautée onions in olive oil
• Once onions start to clarify add garlic (and watch so it doesn’t burn)

• Add rice to beans and stir
• Add tomato paste and stir
• Add onion and  garlic mixture
  

  adding water and sofrito

• Add sofrito
• Add at least 2 cups of liquid (the liquid should sit at least 1/2 inch above the rice and beans in pot)
• Turn heat to high and bring to a boil
• Cover and reduce heat to low
• Cook for 20-30 minutes until rice is fully cooked (light and fluffy)

Note:  This recipe has a higher ratio of beans to rice than many others.  The tomato paste is used for flavor but also to add color to the rice (instead of Sazon Goya- which is laden with MSG, salt and arificial coloring!)

voila!

Homemade Gripe Iced Tea

chamomile

This is a recipe I tried after I realized that the $12 for a two oz bottle of Gripe Water from my local natural foods store was something I could make at home for much less.  I had discovered that my nursing children had food sensitivities to milk, soy and peanuts– whenever I unintentionally consumed foods with one of these ingredients they each suffered from colic symptoms*.  I wanted a remedy to these symptoms that is free of preservatives, sugar and alcohol.  I was shocked when I read that the main ingredients of this over-the-counter remedy are chamomile, ginger and fennel!

fennel seed

Not coincidentally, these are the remedies shared by experienced mothers I had met (mostly women not raised in the US,  hmmm).  Anyway, I made gallons of this tea and drank it while I nursed and I also gave my children small diluted doses (either in a bottle combined with expressed milk or with a medicine dropper) whenever they showed symptoms of digestive discomfort.

I also served this to family and guests with great reviews.  It is especially nice after a meal as the ingredients are proven to aid digestion and soothe stomach problems.

• 2 tablespoons of whole fennel seeds
• one “finger” of fresh ginger root (5-6 pieces sliced)
  

  ginger root

• 5 teabags of organic chamomile tea (or loose if you choose)
• Agave nectar to taste

Boil the fennel seeds and slices of ginger root in at least 6 cups of water for 15-2o minutes.

Once the water turns a clear golden color remove from heat.

Add chamomile tea and steep.

If you are adding a sweetener (honey should not be given to children <1 year), I suggest adding it while the water is still warm.

Once the tea cools, add at least 6 more cups of water and chill.

Serve over ice and enjoy!

Note: You can add more or less water according to taste.  If you are giving directly to a colicky child consult your health care provider first and be sure to dilute the tea with filtered water (at least 1:1 ratio)

* The best way to handle food sensitivities in nursing babies is to elimiate the food from the mother’s diet.  For me this meant cutting out most processed foods (a very good thing, indeed).  The Gripe Water was kept on hand when I was traveling and I didn’t have as much control over access to good food.

Vegan Carrot & Pineapple Muffins

My good friend gave me her juicer because she found a fancier one at a garage sale.  I have to admit, it sat on my counter before I started using it– but now it is part of our routine.

carrot, beet, grapefruit & kale juice

My kids love carrot juice and I started to feel guilty about all the pulp I was getting rid of (apparently, better juicers make less).  So, I looked up some carrot muffin recipes and decided to make my own version.  I have gotten great reviews so far.  To my surprise, even  folks  who are not so into eating healthy enjoyed these.  Let me know how they turn out for you!

Muffin Recipe

* Preheat oven 400 degrees

Mix in large bowl

1 cup agave nectar (or 1 c turbindado sugar)

1/2 cup vanilla oat or almond milk

1/2 cup coconut oil (liquefied)

1 tbsp vanilla

2 cups carrot pulp (or grated carrots)

2 cups crushed pineapple + 1/2 c juice (or 20 oz can with juice)

In separate bowl

carrot & pineapple muffins

2 cups flour (wheat or all purpose)

1 cup oat bran (oatmeal works fine too)

1 cup almond meal (if you don’t have this ingredient use more flour)

1/4 cup ground flax seeds

1 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

Mix in dry ingredients (one cup at a time)

Add 1 cup raisins (or try dried cranberries or cherries)

1/2 cup walnuts (optional)

Bake for 20 min

Yield: 24 muffins

*Thanks to Bonu for the juicer, Ana for the idea to make muffins for my kids and David for encouraging me to bake with agave nectar!

Buying Green Gifts at Wholesale Prices

The holidays are coming up and many conscious folks are considering “green gift” giving this season.

One of the “greenest” gifts of all is to not give a present at all.  Instead, donate to a charity or cause  in someone’s name as a way to show your love.  One of my favorites is  Heifer International which  provides gifts of livestock and plants, as well as education in sustainable agriculture, to financially-disadvantaged families around the world.

Still, if you are looking to save money on green household items or to introduce loved ones to green products, Frontier Natural Products Coop is a great resource.

1. Get a group of folks together who are interested in making an order with you. (Orders of $250 or more will get you free shipping)

2. Apply to be a Wholesale Customer at the Frontier website www.frontiercoop.com

3. Once you’re approved, you’re ready to order!  Herbs, spices, household cleaners, homeopathic remedies, vitamins, essential oils, lotion, soap, hair products, teas, makeup, detergent, toothpaste and the list goes on…

Thai Gumbo

Thai Gumbo

Thai Gumbo

This is another easy recipe using sofrito.  If you don’t have sofrito on hand add cilantro, extra onion and garlic to the recipe.  This dish is great over rice or rice noodles.

Thai Gumbo Ingredients

 

veggies

 

• 1 medium onion
• 4-5 cloves crushed garlic
• 1/4 cup olive oil
• 1 lb of white fish (sole, orange roughy, flounder, tilapia)
• 2 lbs of shrimp, calamari, scallops (any combination of the three will do)
• 1 can of light coconut milk
• 3-4  heaping tablespoons sofrito
• 4 cups mixed vegetables
• Juice of 2 limes
• Grated rind of one lime
• Pinch of cayenne pepper (or splash of hot sauce)
• 1/2 tsp sea salt
• 2 tsp Ground Ginger root

Fish, Scallops, Shrimp & Calamari

In large pot sautee onion and garlic in olive oil.

Add white fish and sofrito .  Let simmer and break apart.  Next, add other seafood.

Let simmer for an additional 7-8 min until cooked through (fish opaque, shrimp pink)

Add 1/2 can coconut milk.

Add mixed vegetables (bok choy, green beans, mushrooms, carrots, corn)
[I cheated with some frozen veggies. If you use fresh you might need to cook a little longer-- carrots generally need more time and bok choy and mushrooms less...]

Add rest of coconut milk, lime juice, rind and spices.

sofrito, limes, coconut milk, rice noodles

Let simmer several more minutes on low heat just so gumbo absorbs all the flavors of the sofrito, coconut milk & lime.

Serve over cooked rice or Thai style rice noodles.