Self Care Exercise

Note:  This is an exercise from the Self Care Project over at Deepening Wisdom.  We have over 120 women committed to the daily exercises of the New Year Self Care Challenge.  You can join anytime!

Today’s exercise is a contribution from nutritional counselor and healer, Sharon Rosen.

Eat.

Now you get to love your body by eating — yay! But it’s not about gorging or indulging or “treating” yourself. It is about feasting in a very specific way on one individual piece of food, so you can enter into a true relationship with it on every level.

How often do you fully experience every nuance of what you are eating as you are eating it?

Your task:   While you can bring mindful awareness to any meal, for this exercise you’re going to do it with a single piece of fruit.

• First, take the fruit you have chosen and hold it in your hand. Feel the weight of it, the texture of the skin, the shape of its contours.

• Then look at this piece of fruit; really see the gradations of color and size, examining the stem end that was once connected to a tree.

• Next bring it to your nose and inhale its fragrance.

• Is it a fruit you can simply bite into or does it need to be peeled? When you take that first bite, bring all of your awareness to the activity and stop at one.

• Feel the texture of what has just come into your mouth — let the juiciness and flavor play on your tongue and palate. Chew slowly and thoroughly, until the texture becomes something different. Wait until you have gotten all you can from that one bite before swallowing and moving on to the next.

• Take each bite as if it is the first…breathe and enjoy engaging fully with this ripe, delicious, life-giving piece of fruit. Experience it as it goes from your mouth down your esophagus and into your stomach. Envision it sending vitality and nourishment to all of your cells. Enjoy every delicious nuance!

Step it up:  If you already do this exercise every day, call me!  If you really enjoy it try it again.  Bring mindful awareness to other meals throughout the day.

What was this like for you?  Which fruit did you smell/taste/experience?  What did you notice?

xo

New Year’s Self Care Challenge

So we have about two weeks left of 2011.  What better way to enter into 2012 with a renewed commitment to self care?

Go on over to deepeningwisdom.com to sign up!

Here’s how it will work. 

• You’ll be assigned a daily prompt (Monday through Friday) with a brief exercise that touches on one of the many aspects of self-care.
• The weekends will be a time for special challenges that require a bit more thoughtful attention.
• Prompts will be posted the night before so you have plenty of time to prepare.
• You’ll get the first one Sunday evening, January 1st, 2012 and will go through the 31st.

Don’t wait!  Click here to sign up now! xoxo

Hearty Soup

INGREDIENTS:  1 onion, 1 leek, 2 tbs. olive oil, 1 lb. organic chicken (optional), 2 tbs sofrito, 1 medium turnip, 4 medium carrots, 1/2 celery root, 2-3 cloves garlic, 1-2 cups pearled barley, 1 head escarole, 12+ cups of water or stock

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• On high heat, saute diced onions and leeks in heavy stock pot with olive oil.
• Add chicken and sofrito (you can substitute with adobo or granulated garlic for flavor).
• Reduce heat and cook until browned (10 minutes).  Stir the ingredients occasionally.
• Add chopped turnips and carrots.  Keep stirring so ingredients don’t stick.
• Add 8 cups of water.
• Add slices of celery root, two whole cloves of garlic and 4 more cups of water.
• On high heat, bring soup to a boil.
• Add pearled barley. (If you want a really thick soup use 2 cups barley).
• Reduce heat to low and let simmer for 30-40 minutes.
• Check soup and that barley is fully cooked. Add up to two more cups of water, if needed.
• Add 1 tsp sea salt or adobo (not both– most adobo blends have a high salt content)
• Add chopped escarole and turn off heat. Greens will wilt in the hot soup– no need to overcook.

Enjoy!

xo Eloiza

Fall Harvest Roast

Every time I share this meal I get rave reviews.  I first learned this wholesome recipe from my friends’ mom, Madeline, who had us over her apartment in Brooklyn.  It was so yummy and sounded so easy I had to try it– now it is a family favorite!

Ingredients:

3-4 lb chicken

2-3 medium sized potatoes

1 medium turnip or rutabaga

2-3 large carrots

1 small acorn squash

1-2  medium yams

1 medium onion

2 tsps adobo seasoning (or salt, pepper and garlic powder, paprika)

olive oil

2 cups water

The last time I made this I simply added what I had leftover from our last CSA delivery.  This included a purple potatoes, a rutabaga and 2-3 smallish kohlrabi.  This recipe is really foolproof.

Preheat oven to 350 degrees.

Chop all the veggies in to bite-sized pieces (except for the acorn squash which can be quartered).

Place about half of the chopped veggies in the bottom of a large roasting pan. Sprinkle with 1 tsp of adobo.

Rinse the bird and then sprinkle with seasonings. Place the chicken in the center of the pan.

Add the rest of the veggies to the pan.  Place the squash in the corners of the pan.  Drizzle with olive oil.  Add 1-2 cups of water to the bottom of the pan.

Cover with foil and place into the oven. Cook for 1 hour.  Remove the foil and roast until chicken browns.

All you need is a side of a green vegetable and you have an entire meal!

Apple Crisp

Shh, don’t tell anyone it’s made without any sugar!  This yummy recipe is made with maple syrup and honey instead.  Preheat oven to 350 degrees.  Start  with 7 – 10 apples (I substituted two Bosc pears for two apples).

Chop into bite-sized pieces and layer in a 9×13 casserole dish.

Sprinkle 1/2 tsp ground ginger,  1/2 tsp cinammon, 1/4 tsp nutmeg plus 1/4 – 1/2 cup maple syrup (use at least 1/2 cup of liquid, add water if you use less maple syrup). Mix well and set aside.

Melt 1/2 cup coconut oil and 1/4 cup almond butter in small saucepan.

Meanwhile, in a separate bowl, mix 1 cup flour and 1 1/2 cups rolled oats.  Add 1/2 tsp ground ginger,  1/2 tsp cinammon, 1/4 tsp nutmeg to dry mixture.

Pour melted ingredients over the dry ones and add 1 tbs vanilla and 1/2 cup honey. Mix well.

Evenly spread oatmeal mixture on top of apples.  Bake for 40 minutes.  Enjoy!

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.

 

Hearty Salad (with goat cheese, berries and nuts)

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)
• 2-3 tablespoons  balsamic vinegar
• 1/4 c. extra virgin olive oil
• 2-3 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 350 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!

Cilantro (and extra onion and garlic) will substitute for when you don’t have your own on hand.  Store brand sofrito or recaito can also be purchased- but most often contains additives or MSG!

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.  Here’s the link to some of my recipes using sofrito.

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 8 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

This is a recipe I tried after I realized that the $12 for a two oz bottle of Gripe

ginger root

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!

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

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.

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:

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!

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 and water. Some of my favorite green items include Oxo-Brite (bleach alternative), Tea Tree Oil Castile Soap (tea tree oil is an antiseptic, anti-fungal 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.

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

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) rice syrup or 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

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.

Fabulous Apple Cake

Fairy Helper

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).

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.

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~*

Vegan Feast

I love it when I get the urge to try something new in the kitchen (especially when it works).  I started to get bored with rice and beans e-v-e-r-y week and did NOT want to resort to ordering out- too costly and unhealthy.  This is a new favorite meal for my family.  Enjoy! Please share your cooking creations too!

Garbanzo Stew

3 cups cooked garbanzo (or 2 cans)

1 chopped onion

3-4 cloves crushed garlic

3-4 medium diced potatoes

4-5 diced carrots

1 1/2 cups diced tomatoes (or 1 can)

1 tablespoon finely chopped fresh ginger root

3 tablespoons sofrito (or add 1/2 bunch chopped cilantro)

1/4 cup olive oil

1 cup of water or veggie stock

1 teaspoon sea salt

Sautee the onion in olive oil in a large pot.  Add crushed garlic and stir, being careful not to scorch it.  Once onions start to become translucent, add the chopped potatoes and carrots and stir.  Add tomatoes, sofrito and ginger and stir.  Let the mixture simmer on high heat for 5-7 minutes (adding a little water if it starts to stick).  Next, add the beans, stock and salt.  Reduce heat to low and let cook for 15-20 more minutes (stirring occasionally).

Serve with Curry Quinoa (as an alternative to couscous or brown rice).

Bring two cups of quinoa, four cups of water (or stock) and 1/2 teaspoon of curry spice to a boil.

Reduce heat and cover.  Let cook for 15 minutes, fluff and serve.

Kale with Coconut Milk

2 bunches lacinato kale

3-4 cloves crushed garlic

2 tablespoons extra virgin olive oil

1 cup light coconut milk (organic & unsweetened)

1/2 teaspoon sea salt

Juice from 1/2 lime

Using a large, sharp knife cut kale crosswise v-e-r-y thinly.   On medium heat, sautee garlic in olive oil.  After 4-5 minutes (being careful that garlic doesn’t burn) add rinsed, chopped kale.  Stir so the kale is coated with the garlic oil.  Reduce heat to medium-low and add coconut milk.  Cook for 5-10 minutes until greens are soft.  Last, add salt and lime juice.

** Thanks to Mary M. and Bonu for the inspiration!

Creamy Coconut Kale with Noodles

This is another creation using sofrito.  I enjoyed the kale with coconut recipe and  noticed my kids liked it too.  I wanted to incorporate the kale into a meal that everyone in my family would enjoy (I added the shrimp  for my spouse- if you’re vegan then nix that part!).  This meal is tasty both warm and cold.  The coconut milk makes it creamy and decadent without any dairy.

This is what you’ll need:

2 bunches lacinato kale

6- 8 cloves crushed garlic

1 tablespoon chopped fresh ginger root

1/2 cup extra virgin olive oil

2 cups light coconut milk ( 15 oz can of organic & unsweetened)

1 teaspoon sea salt

3 limes

16 oz package rice noodles (or less)

2-3 tablespoons sofrito

1 lb uncooked, peeled jumbo shrimp (optional)

pinch of cayenne

Step 1

In a large pot, put water to boil.  Add teaspoon of oil, if desired.  Put frozen shrimp to defrost in colander in sink.

Step 2

Using a large, sharp knife cut kale crosswise v-e-r-y thinly.   On medium heat, saute garlic in 1/8 cup olive oil.  Add fresh ginger and stir. After 4-5 minutes (being careful that garlic doesn’t burn) add rinsed, chopped kale.  Stir to coat kale with the garlic oil.  Reduce heat to medium-low and add 1 cup coconut milk.  Cook for 5-10 minutes until greens are soft.  Last, add salt and juice of 1/2 lime.  Set aside.

Step 3

Add pasta to boiling water and cook for 7-10 minutes or until done.  Do not overcook.  Remove noodles from heat, drain and rinse.  Put back in large pot.  Add sofrito and  remaining coconut milk  and mix well.

Step 4

In large decorative bowl, combine noodles and kale and mix well.  (You may want to cut noodles into smaller pieces for young children.)  Set aside.

Step 5 (optional)

Rinse  and drain shrimp,  making sure they’re defrosted fully.  In a large  skillet, heat 1/4 cup olive oil over medium heat. Cook 3- 4 cloves of crushed garlic 1 or 2 minutes or until softened, not browned.   Add shrimp, salt and cayenne. Cook until shrimp are pink and firm.  Do not overcook. Turn off heat and add juice of 1/2 lime.

Garnish with slices of lime and enjoy.

Moussaka

I had this dish at my Egyptian friend, Hala’s house one evening.  She shared her recipe and I experimented with it.  This is my version of the Middle Eastern version…

This versatile stew is great warm or cold and can be served with crusty bread, pitas, rice or pasta.

• 1 eggplant
• 1 medium onion
• 4-5 crushed garlic cloves
• 2 bell peppers
• 2 carrots
• 4-6 oz mushrooms (baby bella)
• 2 zucchini (or yellow squash)
• 1 1/2 c diced tomatoes (fresh or canned)
• 2-3 tablespoons tomato paste
• 3 tablespoons sofrito
• 1/4 c balsamic vinegar
• 1/3 cup extra virgin olive oil

• 1 cup water or veggie stock
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1 tsp oregano

Cut all vegetables into bite-sized chunks (I cut as I go along).*

Heat olive oil in medium-sized pot (medium-high heat).

Add chopped onion and crushed garlic and cook until onions translucent.

Add eggplant and balsamic vinegar.   Then add 1/4 cup water or veggie stock so it doesn’t stick or dry out 1/4 c.

Add diced tomatoes, sofrito & spices.

Add  carrots and peppers plus 1/2 c of water (or stock) .

Add tablespoon of tomato paste to help thicken and mix well.

Turn down heat and let simmer.

Add chopped zucchini, mushrooms  & remaining liquid and stir.

Continue to simmer for 10-15 minutes to allow flavors to blend together.

Enjoy!

*The vegetables that need the least amount of cooking time get added last.

Vegan Rice Crispy Treats

Much thanks to Elise for sharing this great recipe!  I modified it just a little and encourage you to experiment too…

What you’ll need:

• 6 oz package of organic puffed rice cereal (no sugar added, just rice)
• 1 1/2 cups brown rice syrup
• 3 tablespoons virgin coconut oil
• 1 teaspoon vanilla
• pinch of sea salt
• 3/4 cup almond butter
• 1 cup  raisins
• 1 cup  grain sweetened dark chocolate chips

Heat the butter, oil and syrup over high heat until liquefied.  Stir until well blended.

In large mixing bowl, add alternate amounts of puffed rice and syrup and stir well.  Once the rice and syrup are well blended,  stir in raisins.  Next add the chocolate chips (if still hot, the chips will melt- if you don’t want that wait to cool before adding).

Press the mixture in a large casserole dish and let cool.  If you’re in a hurry, place pan in freezer for  30 minutes.  Cut into small squares using large knife or pizza cutter.   Let us know what you plan to add to your treats!

Vegan Caramel Popcorn

I like plain popcorn with salt and a  little butter but my husband (and his big ol’ sweet tooth) bugged me about making  caramel corn.   The recipes I found involved mixing lots of butter with lots of sugar- yummy and disgusting at the same time.  Anyway, I don’t claim this is a low-calorie or low-fat version-  this just might not spike your blood sugar as fast.

Pop about 8 cups of organic popcorn kernels– about 1/2 cup dry. (It is difficult to measure popped corn so I just go with the 1/2 c. un-popped as my guide.)

Coat bottom of 3-4 quart pot with thin layer of canola oil (about 2 tablespoons) and set burner to high heat.

Put 3-4 kernels in pan.  Once those kernels pop the oil is ready.

Add the kernels to the pot and cover.  Shake or wiggle the pot over the burner while popcorn pops (about 3-4 minutes).

Once popping begins to slow, remove pot from heat.  Set popcorn aside.

In a saucepan mix:

• 2 tablespoons coconut oil
• 1/2 cup brown rice syrup (or 1/4 c. rice syrup + 1/4 c. agave nectar or  honey)
• 1/4 cup almond butter (peanut butter would work too)
• 1 teaspoon vanilla

Heat ingredients until liquefied (about 5 minutes).

Stir until well blended.

Slowly pour mixture over popcorn while mixing.  Let cool.   Enjoy!

** The caramel corn will keep longer if you toast it in oven for 5- 10 minutes.  Transfer the popcorn mixture to a glass baking pan andbake in the oven at 350 degrees.  Be careful not to scorch it– check every 3 minutes or so until slightly browned and crunchy

Mangu Recipe

This is a traditional dish from the Dominican Republic.  I first tried it during college while visiting my dear friend Mirta’s Dominican family.  It is often served with fried eggs, salami and/or fried cheese.  This vegan option is delicious and really easy.

You’ll need:

• 4-6 green plantains (not ripe)
• a little more than 1/2 cup extra virgin olive oil
• sea salt to taste
• 1 large red onion
• 1 1/2 teaspoons vinegar
• water for boiling  (2 cups reserved from cooked plantains)

Non-vegan options: Use butter instead of olive oil.  Or add 1/2 cup grated cheese (Gouda or Sharp Cheddar)

Start with 4-6 plantains (depending on how many you are serving- 1 platano per person is my guess)

Cut and peel the plantains.  Chop ends, make a slice lengthwise, use thumb to separate thick skin from fruit.

Cut plantains into chunks, place in large pot, cover with water and bring to boil.  Once water starts to boil, plantains should be done within 10 minutes.  (You’ll know when they change a deeper yellow color and you can easily insert a fork into a piece.)

before

after

While you are waiting for plantains to boil.  Slice one red onion.  Saute in skillet in 1/4 cup olive oil.  Once onions start to become translucent add vinegar, stir, let simmer for a couple more minutes and remove from heat.

Once plantains are done. Remove cooked plantains from water (save 2 cups of the water to add while mashing).

Mash cooked plantains.  Gradually add  water, 1/3 cup olive oil and salt.  Continue mashing and mixing until smooth (some lumps are okay- the plantains will stiffen as they cool).  Top with  sauteed onions and serve immediately.

Note:  So, since I was reminiscing about when I first had mangu at Don~a Fabia’s house I HAD to make queso frito to go with it. Oh yes I did make fried cheese… and it wasn’t organic… and it wasn’t vegan… and it was delicious.  Will I be making it again any time soon? No.  But in case you want to try it here is the link:  queso frito

Roasted Veggies and Pasta

This is spring and summer favorite that is simple to make.

Enhance the individual flavors of the vegetables by three simple ingredients: olive oil, balsamic vinegar and garlic.

Make any traditional pasta salad healthier by using:

1. a greater ratio of vegetables to pasta
2. only quality ingredients (that are and preservative and additive free)
3. and, of course, a whole grain or other pasta alternative.

Here is what you’ll need:

• 1 lb package pasta shells (cooked according to package instructions)
• 2-3 zucchini squash, cut into bite-sized pieces
• 1 small- medium eggplant, cut into chunks
• 1- 2 cups Crimini (Baby Bella) mushrooms
• 1 large red bell pepper, roasted
• 3-4 cloves of garlic, crushed
• extra virgin olive oil
• 1/2 cup balsamic vinegar
• 1 teaspoon Italian Seasoning blend (oregano, basil, rosemary, marjoram, sage…)
• Sea salt and cracked pepper

Marinate chopped vegetables in the balsamic vinegar and drizzle with olive oil.  Mix in spices and crushed garlic and let sit for 20 min.

In the meantime, place red pepper directly on the gas burner and roast until blackened.  Submerge cooked pepper in cool water and peel and cut into bite-sized pieces.

Cook pasta according to package instructions and rinse.

Grill vegetables until tender (do not overcook).  I used a stovetop grill but any (even a cast iron skillet) will do.  Mix the cooked pasta and vegetables together in a large bowl and add any additional ingredients listed below for extra flavor.
In addition to the yummy fresh vegetables you can add these other ingredients:

• Kalamata olives
• sun-dried or fresh tomatoes
• marinated artichoke hearts
• feta or goat cheese

The Final Frontier: Green Cosmetics

Our family has  spent over five years working to change our diet to consume (mostly) organic, preservative-free,  local and whole foods.  We also use household cleansers and detergents that are environmentally friendly or we make our own concoctions using essential oils, castile soap and water.  We use peroxide instead of bleach and incense instead of room deodorizers.  You wouldn’t believe the wonders of tea tree and lemon essential oils for killing germs and bacteria.  I could go on and on…

I say all this to say that while I think we have made strides when it comes to “green living”  there is one area that I know we are lacking:  cosmetics.  Let’s face it,  there are some things that are hard to give up (especially when you have frizzy hair).  And I know that I have been too vain to give up those “voluminous” mascaras just yet.  It is time for me to fess up and push our family to tackle this final frontier*!

So how am I going to do this?

1. Take inventory of my cosmetics, hair products &  lotions.
2. Be grateful there are at least some products we can keep using (Honeybee Gardens eyeliner, Alba Botanica Leave-In Conditioner.   Um, that’s about it.)
3. Do the research and be honest about what I need to get rid of.  Go to Skin Deep@ www.cosmeticsdatabase.com to search for products we use.
4. Stop buying products that have a high or moderate hazard (on a scale that measures carcinogens and immune or reproductive toxicity).  Buy (or use) only products that present no or a low hazard.
   

   natural beauty

As I was putting this together it occurred to me that much of this need to buy a certain product or brand is straight hype.  I remember back in the day when my Puerto Rican aunts used to condition our dry hair with coconut oil.  And one of the most beautiful African American women I know swears by olive oil for her skin.  I’m reflecting on mypropensity for buying the packaged stuff and thinking about making my own cosmetics.  Hmm, how would I make mascara though?

Still, if you want access to more affordable “Green Products” see this post on creating a buying club to purchase wholesale with Frontier Natural Products Coop.

Check out this teaser for The Story of Cosmetics coming out July 21st, 2010.

*Note:  Although it feels like one of the last steps I know there is always more we could do:  increase our use of public transport, start worm composting in our apartment dwelling , become true vegetarians.  I hope when the kids are older…

Special thank you to Meliza for the inspiration xoxo

Summer Slaw

Click here for this Thai Inspired Cole Slaw recipe.

cabbage, carrots and mango

Bacalaitos

No, I had no business making these on a hot July day.  For some reason I was craving them…  Nothing compares to bacalaitos (cod fish fritters) deep fried and eaten seaside in Puerto Rico.  Alas, I had to give those up when I gave up pork (they are fried in lard, yes, lard).

Unfortunately, the other thing is that I don’t think I’ll be in PR anytime soon.  I remember when I was there with my husband several years ago we searched far and wide (as far and wide as you can go on an island 110 miles long) for bacalaitos fried in oil.  I asked a woman at one of those seaside kiosks and she scoffed at me saying (in Spanish, of course), “Oil? Oil is too greasy!“  Oil, greasier than lard.   Imagine that!

The other thing about my Puerto Rican brethren (besides the annoying use of lard in everything) is the use of Sazon Goya.  When I was younger I was taught this was an essential item in our cuisine.  That is, until I found out that it is basically MSG and food coloring.  Trust me, you can make it just as good (or better) using plain ol’ garlic, onion and salt.  With some adobo and sofrito (made with organic and/or fresh ingredients) you can’t go wrong.  This recipe is really easy and you can adjust it to your liking.

• 1 cup all purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon Puerto Rican adobo seasoning
• 1- 1 1/2 cups water*
• 1 teaspoon (or more)  sofrito
• 1/2 cup (or more) of soaked, shredded and deboned Bacalao (salted Cod Fish)
• sea salt ( to taste)
• oil for frying

Soak the salted cod overnight (or at least 5 hours).  Change the water at least twice.  Boil for 10 minutes and drain.  Shred into smaller pieces and remove bones.  Set aside.

Mix the dry ingredients.  Add water and mix well.  Next, add sofrito and fish then stir.  (Check the batter to see if it needs salt and add to your liking).

(Some people refrigerate the batter for an hour before hand. I didn’t and it was fine, just thought I’d share…)

Heat canola oil on high and then reduce the heat to medium once the oil is ready.  (Test the oil by dropping some batter into it to see if it bubbles.)  Spoon the batter into the hot oil and cook for 1-2 minutes.  Turn the fritter over once bubbles start to form on the top (again, like pancakes).  For the best consistency and flavor, let them brown just a bit.

Drain on paper towels and serve hot!  Enjoy!

* Use only 1 cup of water if you want the fritters to be thicker. Some people like using less water and less fish-  reminding me of Jamaican cod fritters.  The way my family makes them is with more water and more fish- like lumpy pancake batter.  I encourage you to experiment with it!

I Love Summer in NJ

cherry tomatoes from my mom's garden

blueberries

Short Film on Toxic Cosmetics

From the creators of Story of Stuff:

STORY OF COSMETICS

Perfect, Shmer-fect

I sometimes have this erroneous notion that before I can share my story or possibly give any advice that I need to be PERFECT in a particular area. I periodically remind myself that, despite my many imperfections, I still manage to grow and change.

For instance, I started to more seriously commit myself to a more holistic lifestyle about 5 years ago– a little while before “going green” became more mainstream. At that time, I started to buy organic produce and opted to cook more and eat out less. I wasn’t thinking about eating local, or my consumption of plastic or the toxins in my household cleansers…I simply made one choice to make one change in my habits.

Today, my family and I not only eat organic but we also try to eat local as much as possible. I’ve almost fully conquered what I thought was impossible– non-toxic make-up and hair dye! We drink filtered water (instead of buying cases of plastic bottles), we use essential oils and incense (instead of lysol or “febreeze”), and we’ve almost completely given up soda (even the “natural” kind).

I can get overwhelmed with thinking of all the areas I need to improve, all the ways I’d like my life to change, all the holes I’d like to fill… Just in cleaning out my fridge this morning I lamented the fact that the over-priced organic celery I bought was packaged in plastic AND styrofoam– what was I thinking?

So I sat down and took a few moments to accept myself the way I am right now and appreciate the journey I’ve begun. I went in the kitchen and chopped up some greens to cook, I had a cup of (non-local Bustelo) coffee and I logged in to http://www.catalogchoice.org/ and finally made a small and simple request to stop receiving so much junk mail.

Beans, Beans, Beans YUM!

Protein, Fiber, Antioxidants, Vitamins, Minerals– What more can you ask for?

Here is a step-by-step recipe that is as easy as pie (but much better for you!)

• 2 cups dried pinto beans (chick peas and black beans work with this recipe too)
• 2+ quarts  water
• 1 small onion
• 3-4 cloves of garlic
• 2-3 tablespoons sofrito (or add extra onion, garlic and fresh cilantro)
• 2 tablespoons tomato paste- to thicken (diced tomato will work too!)
• salt to taste

1.  Soak 2 cups of dried beans in water overnight (or at least 4 hours)

2. Drain beans and add to heavy pot (changing water is supposed to reduce gas)

3.  Add about 2 quarts of water to soaked beans and bring to a boil

4.  Boil beans until soft (about 1 hour)

5.  Meanwhile, chop onion and crush garlic.

6.  Saute with 1/4 cup extra virgin olive oil

7.  Once beans are softened, reduce heat.  Add sauteed onion & garlic and tomato paste.

8.  Last but not least, add the sofrito and salt to taste.

Accompany with brown rice or quinoa, add to a quesadilla, serve with chips… Whatever you choose, this is a quick, easy and tasty recipe.

My favorite meal:

Collard greens, brown rice and pinto beans

5 Ways to Transform Your House Party into a Green Party

Birthday Girl

It was my daughter’s 3rd birthday last week and we are planning a Green Birthday Party this weekend.

Five Ways to Make Your Party Green(er):

1.  Make PEOPLE the Center of the Celebration. This is the number one rule for good reason.  Bringing this goal into your awareness should make the gathering more enjoyable all the way around.  Plus, it lets you off the hook when you feel the pressure to plan an elaborate theme or go all out for your guests.  It seems like common sense but, for example, we’ve all been to kid’s parties when the adults don’t get to enjoy or interact.  When the guests sit around watching the birthday kid open gift after gift.  Or when the hosts are so frazzled about the theme or activities that you wonder, I thought parties were supposed to be fun!

Although the guest of honor is my three year old, I am considering the adults’ experience as well.  We have a train set, puzzles and other games that the kids can play with and I’m keeping in mind the parents’ enjoyment too!

2.  Consider a Gift-Less Party or Shower. Welcome gently used hand-me-down games, books or clothing.  It’s amazing what great stuff you can find and it is cost-effective too.  Some guests  are really uncomfortable with the idea of attending a party and coming empty handed.  I usually suggest that they bring a dish to share or something my child really needs like a pair of sturdy shoes for school.  For a baby shower you could suggest starting  a fund to help the mom hire a birth or postpartum doula. Or maybe pay towards a housecleaning service for the first months after the baby arrives.

My parents have offered to buy my daughter what she needs for nursery school.  My sister is agreeing to bring a  dish.  My friend is planning to bring some fun fairy dress up clothes for the kids to play with.

3.  Make your party memorable by having yummy homemade food and even better music! These two party ingredients will take you a loooong way.  If cooking all that food seems daunting then, by all means, make it a potluck!  And when I say potluck I mean just have guests bring a favorite dish without worrying too much about who is bringing what- you’d be surprised how well it turns out!  Having homemade food is healthier and requires less wasteful packaging than buying processed store-bought foods and sweets (think about all those candy wrappers and plastic containers).

I am planning on providing homemade rice and beans, hummus, guacamole, fruit salad and brownies.  Guests can bring a side dish or juice.  My mom is baking the birthday cake!

4.  Use real dishes, silverware and cloth napkins OR buy biodegradable plates, cups and cutlery. Nowadays it is pretty easy to find paper plates and napkins made of 100% post-consumer products.  There are compostable plates and cutlery made out of renewable sources including corn, sugar and bamboo.  Click here for an online search for Biodegradable Disposable Plates.

I plan to have the adults eat from the “real” plates and have the kids eat from the recyclable and biodegradable paper products I buy.  I don’t plan to buy juice boxes either. I’ll offer the kids small cups of juice diluted with water and pray that we don’t have too many spills!

5.  Rethink or nix the party favors all together! Guests rarely truly appreciate these tokens of appreciation and most folks certainly do not expect anything when they go to a party (except maybe to be fed and have some fun).  A memento can be nice- consider printing a card on recycled paper or a gift like a small bottle of an essential oil or lavender sachet…

I know that those plastic little toys my kids get at parties are lost or broken before we even make it home from a kid’s party.  And it is such a relief to me not to have to worry about buying one-more-thing.

** To make your gathering even more significant and  memorable consider consciously created rituals or a ceremony to mark the milestone you are celebrating.  Bringing your attention back to why you’re celebrating in the first place adds meaning and beauty to the festivities.  I am still high from a attending a Mother Blessing this past weekend– look for a new post on ritual design coming soon!

Green Party a Success!

This is a follow up to 5 Ways to Transform Your House Party into a Green Party

To put it short, the party was a blast!

One friend had this to say after reading the original post:

I felt all warm inside reading this.  I just had the chance to AFTER attending this party and can only say that what this woman is talking about it the real.

The party was fantastic.  We were there for 5 HOURS!  Me and my husband -oh yea- and the kids, haha, had a blast.  The food was amazing.  There was a little dance party with dress-up dresses and an audience, there was lot of great conversation and connecting with adults and kiddies. And I am pretty sure Elo had a small amount [of garbage] to throw away.

A party to remember forever and ever,  Amen!

Photo Credit: All photos shot by Rebecca Willett.

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This is what I wrote to our guests afterwards:

Dear loves,

We want to thank you for making [our daughter's] day so special.  This was her first “real” birthday party and your kindness and generosity made it memorable for our entire family.

We are grateful, first, for you just being there with your smiles and hugs.  The adults were so helpful in keeping the children occupied (and safe). And it warmed my heart to see so many of you engaged in (what looked like) deep conversation! The children got along so nicely and it looked like they had a blast!

We are also grateful for the food you brought to share:  fruit, desserts, birthday cake, bread, salads…  And, although we didn’t expect any gifts, she received some really thoughtful ones: cute clothes, two great books, a pair of sneakers, a pair of earrings, some puppets, a toy.

Last but not least, the party would not have been the same without the princess dress up clothes– they were a hit!

So thank you, thank you, thank you for sharing with us.  It was beautiful to celebrate with you, our loved ones.

Much love,

E

Natural Ways to Induce Labor

Some basic assumptions:

• We are mammals and are bodies are built to push our babies out
• Being healthy (eating nutritious foods) and fit (regularly exercising) help prepare your body to give birth
• Knowledge is power- a good childbirth education class is key
• Women need support- a doula and midwife or supportive OB

Natural Ways to Induce Labor

walking
sex
evening primrose oil
red raspberry tea
nipple stimulation
** acupuncture (my favorite)
castor oil

These are just the methods I used.  You should certainly do your own research and get the advice of professionals.  Best of luck to you!

xo Eloiza

** Special thanks to my skillful and knowledgable doula Bonu Decaries

Springtime Holistic Healing

Spring is here!  Change, growth and transformation is happening all around.  Aliveness.

So how about you?

Are you allowing yourself to enter into the energy and vitality of this season?

What is lying dormant that’s ready to spring forth?

What wisdom is wanting to emerge in the world?

What color are you blooming?

What shape are the petals?

How deep are the roots?

Are you twisty like a vine, reaching ever upwards?

Thorny with a tough bark with vibrant petals?

**********

Let me be clear, it’s not about more striving or making a better plan.

It’s not about self-improvement.

It’s about pausing, going deeper, listening to what’s being called forth.

What’s asking for attention?  What would really make you happy(er)?  What helps you feel alive?

Have no idea?  That’s good!  Even more of an indication that checking in with the wisdom of your heart, your body, your spirit, your higher self is what’s necessary.

Loosen the hard earth, water the roots,  tend to the saplings, remove the weeds, examine the richness of the soil…

It is scary stuff and  infinitely more satisfying than going forward blindly, unconsciously or asleep, I promise.

***********

Need some support transitioning into this season of growth, expansion and blossoming?

I am offering a special coaching package for the month of May.  Your first session is complimentary.  The next three sessions (one per week) you pay what you choose.  Seriously, anything between $1 and $500 a session.

Why flexible fees?  I am so passionate about this work and sharing the gifts of greater authenticity and connection.  And money should not be an obstacle to growth and healing.  I want to connect with women who are needing support in  uncovering more beauty, passion, aliveness, laughter, hope, and action in their lives…  xo

CLICK HERE to get started.

2010 in review

The stats helper monkeys at WordPress.com mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health:

The Blog-Health-o-Meter™ reads Fresher than ever.

Crunchy numbers

A Boeing 747-400 passenger jet can hold 416 passengers. This blog was viewed about 7,200 times in 2010. That’s about 17 full 747s.

In 2010, there were 24 new posts, growing the total archive of this blog to 50 posts. There were 216 pictures uploaded, taking up a total of 200mb. That’s about 4 pictures per week.

The busiest day of the year was October 19th with 71 views. The most popular post that day was Delicious Black Bean Recipe.

Where did they come from?

The top referring sites in 2010 were forums2.gardenweb.com, facebook.com, holisticfamilia.com, wombtobloom.com, and mail.live.com.

Some visitors came searching, mostly for beans, black bean, ginger root, black beans, and queso frito.

Attractions in 2010

These are the posts and pages that got the most views in 2010.

1

Delicious Black Bean Recipe November 2008
4 comments

2

Homemade Gripe Iced Tea May 2009
2 comments

3

Queso Frito (fried cheese) March 2010
2 comments

4

Dr. Randolph Stone’s Liver Flush And Purifying Diet January 2009
2 comments

5

Sofrito! February 2009
7 comments

Easy Recipe for Greens!

I made greens with leeks because that’s what I had in the fridge and ended up loving how it came out.  I tested it out on a couple of friends a couple of weeks later and got the seal of approval.

What you need:

2 bunches of greens (collards, kale, mustard greens)

1 leek

salt

1/4 c. olive oil

1/8 c. balsamic vinegar

Chop the leek and saute in bottom of large pan on medium-high heat.

Chop greens v e r y thinly, using a large sharp knife.

Add chopped greens to leeks.

** 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/leek mixture and cook greens just long enough until tender but NOT so long they lose their precious color and nutrients…

You’re done.  Enjoy!

Fall Harvest

The fall harvest has begun!  These shots from September 17, 2010 Montclair Community Food Coop.