Farms in my Bowl

When I conjure up a tasty meal I sometimes let it marinate in my mind for a while until I feel the dream is complete and ready to make. This particular meal revolved around my sister's Borlotti beans, garlic, zucchini, local fresh corn, and the want for soup.
After a peruse on the internet I began to salivate for these beans, noting their similarity to the Fava bean. A night or two later and the initiation began.

A base of white onion and garlic, sage and rosemary and oregano, diced field tomatoes, cabbage, kale, corn; it was a matter of minutes and the kitchen was steaming with the aroma of a harvest meal. I had some veg stock in the freezer which I pulled out earlier in the day, and some left over bean juice from beans I had also cooked just the day before. This meal was coming together perfectly, I couldn't help but be utterly grateful to appreciate and acknowledge the joys of food. What other animal can put so much attention to preparing food? Taking great care in sourcing, growing, preparing and most of all eating food is an honour. Becoming more excited when I layered the soup bowls with a bed of basmati rice, I poured big ladles teaming with fresh cooked veggies and garnished with slivers of fresh basil.
Happily we chatted as we slurped and munched up all this goodness, talking about how incredibly blessed we are to be eating and feel so rich in our simple meal. Then I looked into my bowl, about half consumed, and I took in the reality of how many parts were brought together to make the sum of my dinner, not just my efforts either. It was a solemn pause, to really consider the particulars it takes to bring food into one's home. How many families did it take to make my soup? How many hands and seeds, how much soil, the intention and thoughts and creativity, the tilling, ploughing, watering and fertilizing. Just how many farms do I have in this ceramic bowl made by hands somewhere in Japan?
Well, I can count and acknowledge a few; garlic, kale, zucchini, beans from Honey Grove Farm, Vision corn from a farm in Ladner, Basmati rice from a farm somewhere in India, herbs from my garden box - seedlings from a BC nursery, onion and tomatoes from a BC farm, salt from Real Salt in Utah. That was a far as I could get, but I think that is more than half of the ingredients in this soup. That's not too shabby as far as I am concerned, and really it's the very point of even considering the web that wove this soup into being.
With greater appreciation, I thank and bless my meals with even more reverence.
It takes a village to feed a family.

Black Eyed Peas Power

As we experience this heat wave it's tempting to not cook and on the other hand I find myself famished. My mother always says we eat more when it's hot out. Never-the-less, I am in the kitchen daily, cooking up a tasty, satisfying meal.


I am consistently experimenting with the bean. Many beans, fresh beans, dried beans, canned and frozen. Last week was Black Eyed Peas and this week is Adzuki. This little white bean with its black eye, reminding me of a picture taken of a peacock feather in monochrome, has a lot to offer. Not only does it offer a nutrient value high in fibre, protein, potassium and vitamins A, B12, B6, Iron and Calcium; it just tastes great and lends itself to a plethora of recipes.
I shan't digress,

The following recipes were all made out of one batch of soaked and cooked B.E.P's.
1.5 cups of dried bean, sorted and rinsed.
Soaked in water covering two inches past the bean, plus a piece of seaweed, for 1-2 hours.
Drain and place in a pot, cover with 2 inches of water and bring to a boil with the lid off.
Then cover and turn heat to med-low, or a gentle simmer.
Put the timer on for 20 minutes.
At the 20 min mark, check a bean by squishing it in-between your pointer finger and thumb.
If squishes easily and is quit soft, then sprinkle in 1/4 tsp of salt and let simmer another 10 minutes. If it's not a soft consistency, continue to simmer in 15 minute intervals until desired texture.
Drain (save the juice for soups and stocks)
Place in a glass container and refrigerate or use in your favourite bean recipe.

Black eyed pea and Feta Dip

1 Cup Black Eyed Peas, cooked
1 Cup Feta, crumbled
1 TBS sour cream
1 green Serrano pepper, seeded
1/4 C steamed swiss chard, chopped - here you can use any green on hand. mint, parsley, kale, cilantro
2 tsp organic Tamari
1 whole lime, juice only
1/2 tsp cumin
1/4 tsp cayenne
salt

Mix all together in a processor, and adjust to your taste.

Great with fresh cut veggie, crackers and bread.
This whole container was devoured when I brought it to the beach to share with a couple of friends and their kids.
It was refreshing and tasted great while being incredibly nourishing.




Coleslaw, in my kitchen, is never the same and proves to be a chameleon dressed in many guises. The main ingredients are fairly congruent but the choice in dressing is: Sky's the Limit!
General practice? What's the theme of the meal I am making and layer accordingly or sometimes it's the main attraction, as in what's left in the crisper?

More heat and a day at the beach lead to this ...


Black Eyed Pea Coleslaw

1 half green cabbage, shredded
2 green onions, small chopped
1/2 zucchini, small cubed
1 carrot, grated
1 Cup parsley, chopped
1 Cup Black Eyed Peas, cooked and cooled
3 radish, thinly sliced

Mix all the ingredients together

Make Dressing

2 Tbs rice wine vinegar
1 tsp Organic Tamari
1 Tbs Organic toasted sesame oil
2 Tbs Sunflower oil
1 tsp of plasma power chilli mix by Wild Scallions (an amazing restaurant in Pentiction with some of the best hot sauces and rubs ever!)
- now if you don't have this then you can make up a mix that's similar
- crushed seaweed, dried hot chilli's, turmeric and spices.

Pour over salad, sprinkle on Gomashio
My gomashio is made of organic sesame seeds, powdered nettle and crushed seaweed and salt.

Let it marinate in the fridge and eat for dinner or lunch
General Practice: I make it in the morning, ready for a meal later in the day.


Now, the other way to get beans in every meal, other than lunch and dinner, is to implement these fine friends into breakfast, more specifically, smoothies. Yes, I said it. Not your first choice? Why not, I say! These versatile little lumps really have a light flavour and absorb whatever they are placed with, plus they smooth down to a creamy consistency. This is perfect if you're refraining from combining dairy and looking to thicken the drink without filler or ice cubes.
Now in truth, I think the smoothy is over rated and in most cases detrimental to the body's digestive system, but that's another story. Ok, well quickly I will mention that most smoothies have to many ingredients that the body cannot attain all at once, there is a tendency to gulp the drink down which can cause indigestion and also prevents a full communication with the mouth's enzymes necessary to begin the digestion process, and this can lead to the stomach enzymes and acids to believe there is an intruder or toxins in the stomach so it puts on the alert to attack rather than absorb.
I know, that's more than a little blurb, but it must be noted.

Anyhow, I do make smoothies, and I do chew slowly and thoroughly, and I do limit the amount of ingredients.
This being it

Bean Smoothy

A hand full of Black Eyed Peas
about half that of pumpkin seeds
1 Tbs molasses
A hand full of blueberries
1 tsp of Organic Earthrise Spirulina
1/4 avocado
Coconut milk, cover the ingredients and then another 2 inches.

Blend and drink


This is my bean adventure for now. Tonight I am making buttermilk crepes with ricotta, swiss chard, sauteed mushrooms and adzuki beans. I will let you know how this goes.


Bean Blessing

Blue is for Berry Connection

Have you ever been harvesting? with girlfriends? family?
There is a primordial cord sparked awake by this very act.
While hands are picking by memory, sensing the difference between ripe berries and just budding, voices are chatting to depths unknown; conjuring up an ecstatic union between females and the mother of earth. Two or more women create an entity well known to all gathering harvesters, homemakers, and nurturers, just by collecting, sorting and forming bonds. This third entity comes from the Nature spirits surrounding, as we breath out carbon dioxide laden with stories; the plants return rich life in the form of oxygen. Both is an exchange of the one (humans) giving harmful toxins that nourishes the other (plants). This equation culminates a cyclical healing force and the bonus is about 40 pounds of organic 'Blue Corp' Blueberries from Minke Farm.
It didn't take long, about 2 hours, but the ways in which the conversation spiralled is immeasurable. Vivid dreams and desires intermingled with peaceful sounds, sweet scents, grasses blown by soft winds, and irresistible tasty blue morsels.
We left feeling full, healed by the medicine of story-sharing and of course by filling our mouths with pure joyful juicy little orbs packed with cooling antioxidants, vitamins and fibre.
We left this vortex field, birds singing, and sun shining; in its pristine form, refreshed, inspired and intoxicated... blue boxes in tow.

Swimming is pure JOY

Swimming in the Ocean is glorious.
In her meritorious selflessness
I am humbled to be absorbed, water taking on my form.
Greetings, it is only me
I am but 1 particle in the quadrillion millions of liquid drops.
If I can only do one thing to show my gratitude; swim.
Aum reverberates my reverence to the mother, sound waves rippling
gratitude and blessings riding the waves of consciousness.
My responsibility to this vast, living, breathing being
is to live life.
Always supported, nourished and inspired.

Aumyn

Summer Drinks

It's Summer, all the signs are telling; dried up grasses, soft warm breeze, hot nights (finding a clump of bedding at the foot of the bed every morning), and mosquitos, and swims in the ocean, lots of skin, and dinners outside.
Yes it's early on the calendar but who has the authority of Mother Nature? So be it.

My body is making the quick adjustment to the heat and I have been helping out by making plenty of cool drinks.

The usual is a Ginger Brew ~ antioxidant, invigorating, move the blood and remove toxins and inflammation. Brighten the mind.


4" Fresh Ginger, grated brought to a slow boil in
4 Cups of water

in a large 2 quart jar place
1/2 Cup fresh squeezed lemon juice
1/2 Cup Honey
1/2 " Fresh Turmeric, grated
hand full of chopped mint leaves
pinch of cardamon

Take ginger boil off to slightly cool then add to 2qrt jar.
Fill remaining space with water.

If your having a social gathering, add sparkling water to give it a spiffy quench!


Another goody, Cooling Grape ~ vitamin C, antioxidants and refreshing!


Fresh or Prepared Grape juice with no added sugar
same thing,
add
1/2" Fresh Turmeric, grated
1-2" Fresh Ginger, grated
Honey to please
a good pinch of cardamon
Stir

Let marinate at room temperature for a good 1/2 hour before refrigerating


Hibiscus 'C'

hmmmm, yes, quenching and nourishing. This drink will give you the vitamin C necessary to remove inflammation, oxidation, improve digestibility, and strengthen immune functions. What's better than this?


Take 1 oz of Hibiscus flower and place in a 2qt jar
Bring kettle to a boil and fill jar
After infusing for 2-4 hours, strain petals
Add 2 Tbs of raw honey
grate fresh ginger and turmeric
optional add cardamon powder

Drink and be loved.





My latest favourite I have kept for last Watermelon Magic ~ just pure Magic.

Carve out the meat of 1 half Watermelon
Place in blender and puree
add
1 tsp or more Maple syrup
a hand full of mint leaves
a good 2" of rosemary, take leaves off stalk
blend some more,
refrigerate

Be totally in love.


And last but NOT least,
a great way to get minerals, protein, and vitamins in during this hot spell is to make an Herbal Infusion. Not only is it nourishing it fabulously refreshing

1 oz of dried Herb ~ 1 at a time only ~ Nettles, Comfrey Leaf, Plantain Leaf, Violet Leaf, Oatstraw, Linden, Raspberry Leaf, Red Clover, and so many more.
place in 1 quart jar
add boiling water to top, stir, add more water
seal the jar and let stand for 4-8 hours.
strain
refrigerate and drink the quart of herbal infusion through out the day.

You will benefit from all of these amazing drinks
Bottoms UP!

Introduction to Me

Hello, I am Shanti. I was raised on a farm in the Okanagan where we as children made friends with many herbs and used to make cold flower infusions in our play house. My sister's and I would take bottles and pots to the nearest spring and fill them right up, trudging back to our little play house (an old shed left abandoned) we would then pick the mint and strawberry leaves, cedar branches and lilac blossoms to brew in the cold water. We would then have parties; singing and playing and drinking. My mother, also being an Herbalist, has always healed us through fevers and ailments with the use of herbs in various modalities. Herbs have been a big part of my life but I ventured out into the world during college and found everything to be conventional and sterile. I worked in the Health care system then on to Health and Vitamin Industry and in the last few years have come around, full circle, to herbs for nourishing and healing.
I have an unusual health impairment that led me back to the 'roots' of herbs and infusions and wild harvesting, all the while learning what the plants have to share with us humans and by reading Susun Weed's books and youtube videos. I believe that the lessons I receive from learning about the herbs and this particular skin issue I wear, will lead me to better assisting those I have the chance to share the wise-woman ways with.
Speaking out freely about myself is not something I openly or usually do, so I thought it high time to do so, and anyone reading deserves to know the truth.
This is me in a nut shell. And I have been spending the last 3 years working on my self, more seriously now, then ever. Sharing my story is actually feeling very empowering right now, it's the right thing to do. As vulnerable I may be, I KNOW the outcome through the action of sharing will be liberating and healing. Today was especially eventful as I managed to do two significant actions. First I joined and actively participated in Laura Mazza Gonick EFT/Tapping free youtube videos. Then went directly into the Susun Weed's Wise Woman University and joined the forum and started my first course.
ACCOMPLISHMENT
INVIGORATING
EMPOWERING
WHOLENESS
NOURISHING
CALMING

Fibre Frenzy!

Hmm... Fibre. I'm talking Roughage!

This multi - functional, happy making, resourceful entity is low on the list for gratitude in general, but for me I am in great appreciation for it and praise it's spirit with every meal.
Fibre: Insoluble or Soluble dietary fibre that functions within the digestive tract. Research more on your own accord. Fibre is also found in grains and vegetables, some of my top spring veg includes; in-home made sprouts, yam, artichoke, asparagus, celery, and nettles.
Of course there is more resources of fibre than stated above.
The fact is it's necessary to aide in digestion and elimination, and is in most foods we eat, save meat products and eggs.
I have heard from other reputable sources and studies that it is what makes the "Blue Belt" equator living inhabitants happy. Most specifically from eating beans for every meal..... sound-sing-song familiar?
So I got out my bags of beans and began soaking. and cooking. and eating. The result: Joy!
Happy digestion, Happy elimination.
Silliness aside, there is a truth to feeling 'grounded' and more in-body, and a feeling of being nourished right to the very cells of creation. This is also from the great nutrient value beans carry and their ability to combine with starches to make complete proteins thus fortifying the body with strength and vigour.
The effect of beans also enhances the mind's state of calmness and endurance for long work days.

Now a lot of people have alarm bells ringing when they hear the word 'Bean'! They are too difficult to cook, are gaseous and crunchy and just too much darned work!
Well, for certain it's time consuming, rather I like to think of it as time well invested. And some beans don't need to be soaked and boiled before hand.
For starters experiment with split peas, mung beans and lentils, red, french, or green. Although these varieties don not require soaking, I do like to give them each a soak for a minimum of half an hour, up to two hours, and usually with a piece of seaweed.

The soaking type that usually soak and cook and quickly, I find, are adzuki, black eyed peas, pinto and romano beans.
The soaking time requires about 6-8 hours and the cook time is 30 mins to 1 hr. I love all these for making refried beans, soups, bean dips, salads, pastas and stir-fry.

The Pictures below are from our recent dinner that was a colourful array of veggies. Steamed Artichokes, good for the liver and kidneys' spring cleanse, Basmati rice and a black eyed pea salad I whipped up on a whim; leftover mint and fresh oregano, feta, kalamata olives, half a bake yam and some fresh veg diced up. A simple vinaigrette and the meal is complete!