Cauliflower with Turmeric and Golden Raisins

This dish came to me in a daydream...I had the desire for something warm, earthy and sweet. Then, as if the sky parted and the seas calmed there it was...cauliflower with turmeric and plump golden raisins. Turmeric has been used for centuries for its anti-inflammatory properties. Curcumin, turmerics pigment, has the power to treat jaundice, menstrual difficulties, toothache, chest pain, rheumatoid arthritis, bruises and when coupled with cauliflower the power to halt the growth of Prostate cancer cells.* That's a whole lot of healing. 

What makes this side dish so delicious is the golden raisins impart their sweetness on the cauliflower. You can choose to serve the dish with or without them. Use the raisins in another dish that's part of the meal like over a green salad or save them for on top of Breakfast Quinoa with Coconut. Or serve the entire dish over a bed of quinoa, millet or amaranth. 

Cauliflower with Turmeric and Golden Raisins

1 medium sized head of Cauliflower cut into large florets with flat sides about 1/2" thick

1 tablespoon unrefined Coconut oil

1 teaspoon Turmeric

1/2 cup Golden Raisins

4 tablespoons water

Salt to taste

In a large heavy skillet heat the coconut oil over medium heat until melted and hot. Test a floret in the oil to make sure it sizzles. When hot add the rest of the florets to the pan along with the golden raisins and cook for 3-5 minutes until golden brown, flip them over to brown the other side. While the other side is browning sprinkle the turmeric over the cauliflower add the water and cover. Cook covered on medium low until the water is gone and the cauliflower has softened. Toss with salt to taste.

XOMC

*Scientists tested turmeric, a concentrated source of the phytonutrient curcumin, along with phenethyl isothiocyanates, a phytochemical abundant in cruciferous vegetables including cauliflower, cabbage, broccoli, Brussels sprouts, kale, kohlrabi and turnips.

Transplanting Moss

This is an experiment. I spent a portion of my Saturday afternoon foraging my wet backyard and neighbors yards for lush mounds of rich green moss. We have a lot of soil to cover and landscaping costs a small fortune. So to help mitigate some cost and to solve a soil splashing problem up against a part of our house I decided I would try to transplant some free greenery. In the past I have had success in transplanting moss to terrariums so maybe it will work just as well in its home environment. The area I transformed is shaded, on the north side of the yard and stays moist.

You will need:

• An area that is shady, moderately wet and appropriate in size to the amount of moss you can gather.
• A mossy area to take from (preferably from nearby to where your transplant area is)
• Hand trowel (hand rake is help yet optional)
• Plant-tone (optional) 
• Water

To begin; evaluate the area you want to cover, make sure you have enough moss to cover it. Clean it up a bit, I had to remove acorn shells and sticks, then scratch up the dirt a bit with your hand rake or trowel. Water and add a light dusting of Plant-Tone. Harvest your moss. Lay the moss down, water. Done. Water everyday that it does not rain.

I will post a follow-up in about a month!
XOM

Breakfast Quinoa with Coconut and Fruit

OMG. I love breakfast. Always have. I am one of those people that cannot go without eating in the morning and I will never understand those who can wait until lunch or later. Sorry. Breakfast is where it's at.

Since we have been eliminating many foods I have felt like we have also added so much great food to our diet. Quinoa has always been in our pantry rotation for years, but since rice has been eliminated, quinoa reins. Many people have hopped on the quinoa train for many health benefits and as an alternative to grains that are high gluten (quinoa is not an entirely gluten free food). It also tastes delicious. Once called the "Gold of the Incas" quinoa is a recently re-discovered ancient grain, a relative to the spinach and Swiss chard family and treasured for its stamina increasing capabilities in Incan warriors. Who doesn't like stamina?!

Quinoa's highlights:

• A complete protein (contains all 9 essential amino acids).
• Contains Lysine an amino acid essential to tissue growth and repair.
• High amount of Magnesium, great for people with migraines, hypertension; cardiovascular support.
• Riboflavin; necessary for energy production in cells.
• Fiber and antioxidant protection from the high level of Manganese.

Breakfast Quinoa with Coconut and Fruit; serves 2-4 

2 cups Quinoa
1 tablespoon Unrefined Coconut Oil
1/2 teaspoon sea salt
3 cups filtered water

1/2-1 can Coconut Milk (low or full fat)
1-2 cups Unsweetened Hemp Milk (or milk substitute of choice)
1 Banana sliced
1-2 Fresh Dates chopped
Any other fruit you want to add...
Other Additions:
Raw sunflower seeds
Raw pumpkin seeds
Cinnamon
Maple Syrup

Prepare Quinoa: thoroughly wash the grain in a fine mesh colander to remove the saponin (a soapy like residue). Rub the grains over one another with your hands, taste test a few, if they are bitter, wash again.

You can prepare quinoa is a rice cooker this way:
1. Empty quinoa into the rice cooker, add the sea salt and coconut oil.
2. Add three cups water, cook.

Stovetop: follow steps one and two above, when the water comes to a boil reduce to a simmer and cook covered for 15 minutes.

Whisk together the coconut milk and hemp milk to reach the consistency of cream. Scoop quinoa into bowls, pour over with the coconut cream, add toppings and enjoy.

You can keep quinoa on the counter and use it when you need to...add it to salads and as a side to your evening entree. Just use it within the first day and a half. Or store the remainder in the refrigerator.

XOMC

Congratulations! & Eliminations...

Its really true. Life is full of moments of congratulations and eliminations. Rejections, affirmations, down and up days and times where the cloud hangs so heavily above you for too long that you start to think its permanent. You have to constantly remind yourself that you are not manic or crazy and that if you keep trying you will get a break. Recently I had one of those days, a day so bad that I thought I must have made some really bad decisions at some point in my life. My sister talked me down off my cloudy ledge and gave me some great advice. She said "Do you know what you need? A Win." And she is so right. There are many "Wins" that we need in life to feel validated; career, love/relationships, goals, acknowledgement and then the small wins like accomplishing a project, establishing a work-out routine, being more disciplined, making a networking win, saying hello to strangers. So the day after my cloudy day I got a win. An "Art Win"! I was accepted into a show in DC curated by Sarah Newman, Curator of Contemporary Art at the Corcoran Gallery of Art. My first ever DC show. Before I found out I came across this lovely object on my way home. A "found Win"...how prophetic.

And now for the eliminating portion. For about a week and a half now S and I have been on a "Elimination Diet" designed by my food and health guru Rebecca Wood. No, its not a diet where we crap all the time; its about eliminating potential foods that may cause reactions in your body's digestion, skin, vital organs and overall well being. All of the common grains and flours are eliminated (no wheat products, spelt, corn, rice), no nuts, no dairy, eggs, shellfish, definitely no packaged or processed foods, no white sugar, no alcohol (we have made a few exceptions) and no coffee.

We have done pretty well, save for a few instances and in general we don't even feel like we are "dieting" at all. The foods we are eating; ancient grains like quinoa, amaranth, millet and buckwheat are incredibly satisfying and delicious. All meats are allowed including some cold cuts (all additive free of course) and fish, as many vegetables as we can handle (emphasis on brassica's and dark leafy greens) fruit for snacks, olive oil and coconut oil, all herbs and raw vinegar's, home brewed kombucha, very very small amount of honey and maple syrup. Its a very satisfying and complete diet; foods we usually eat anyway but without the added allergen potential. Overall I haven't noticed much difference in the way I feel; yet. However I have been sleeping better and have noticed that my gut feels better without the wheat and dairy. So time will tell, we plan to stay on this until Sunday. Then we will start to slowly reintroduce foods to see if our bodies have a reaction. I know, very mom n' pop down-home-allergy-testing. Yet I know its working because last night at dinner S announced that he has not had ANY indigestion! So the next step will be reintroducing eliminated foods. Sunday is the day to begin re-introduction and I plan to reintroduce.....drum roll please....eggs. Rebecca Woods very well laid out plan includes delicious meal plans and recipes. I have also developed a few of my own that I will share soon.

XOMC

Little Things...

Thought i'd share some of my favorite snap shots from around town. Upper left is from the woods behind our house. The light was so warm and inviting last Friday that I had to try and capture it. Upper right is one of the most beautiful trees in our neighborhood; a giant Maple. Earl is chillin' in the bottom left, J and I took him for a hike out at Loch Raven. Bottom right is also at Loch Raven, I just loved the way the branches glided into the water. I took all the above with my iphone and used the app instagram; which like many millions of people I am obsessed with but don't have the nerve to make my profile public.

Soon we will be getting our Baltimore Honey Bees! AND Indian Runner Ducks for the Eric Waller Community Garden to help combat pest control. Also we are anticipating a big harvest at the community garden this weekend so I will have some recipes to share.

XOMC

Garden 2012

This is the third year of our front yard vegetable garden. We have definitely learned a lot about growing vegetables. Such as soil and nutrient requirements, using compost and controlling pests (squirrel's who boldly steal heirloom tomatoes!) and maximizing food production in two raised beds. And the added component of  growing food in the front yard where you inevitably engage with your neighbors, children, dogs and friends while out tending to the growing things. Being involved with the Eric Waller Community Vegetable Garden definitely helped obtain working knowledge and skills as well as becoming UME Master Gardeners (we are still in the "Intern" stage). But as Shane and I worked in the yard this past weekend, establishing our very new perennial beds; we agreed that the best way to learn is by doing and asking a lot of questions!

The first year we installed our raised beds we had a few raised eyebrows; folks thought that food gardens should be relegated to the backyard, that they are "unsightly". Well I think we dispelled that "rule" because from my front window, every morning, I can observe walkers slow down in front of our garden to take in its beauty; and frankly I'm pretty darn proud of that.

What I have planted now:
French Breakfast Radishes
Little Marvel Peas
Bloomsdale Spinach
Rainbow Chard
Lacinato Kale
Onions (from last fall)
Leeks (just harvested!)
Red Cabbage
Detroit Red Beets
Chioggia Beets (red and white stripes!)
Broccoli

What we planted last year that is part of our edible landscape:
Blueberry bushes (Highbush and Jersey)
Pear Tree
Asparagus
Strawberries

Herbs:
Chives (I planted three years ago by seed)
Fennel (a perennial that will return as well)
Chamomile (also a re-seeding perennial)
Basil
Dill (that I seeded last year and grew one tiny measly plant and this year BANG! I have 10 healthy plants)
Nasturtiums (edible flower and tasty greens)

Coming up: Soon the radishes and spinach will be done and this weekend I will thin my kale plants and move them and the chard to the front bed along the sidewalk to make room for the tomatoes. I will let the beets, cabbages and broccoli finish out their cycle and plant in Black Zucchini (that I've started from seed) and Bush Beans (also from seed). This year we will grow the pickling cucumbers on a inverted V trellis. When my zinnias and marigolds are ready they will go into the flower pots and perennial beds.
So much to-do but so much fun! This growing season is off to a very good beginning.

Vegetable Gardening Timing Tip: this weekend plant your green beans by seed and your tomato plants!

XOMC

Spring Soup Carpenter Style

The Carpenters love soup (I am now an official Carpenter!!!) and using up everything in the pantry. Nothing goes to waste; we compost it or Earl gets it (lucky boy). Last year we stuffed our freezer with kale, spinach, tomatoes, peppers, pesto, stir fry mix of cabbage, collards and kale; all from our gardens and a generous gift from Baltimorganic. And have thankfully feasted on it all winter long!
                             

We are nearing the end of our stash and just in time too! The garden is beginning to supply us with radishes, spinach (wintered over), kale, beets, lettuces, arugula and leeks. So its time to clear out the fridge of root veggies and use up some random food items. I adapted this recipe from Sally Fallon's Nourishing Traditions  cookbook.    
                     
Spring Root Vegetable Soup

2 Tablespoons Ghee (clarified butter)
1 Bunch of fresh or dried Thyme (tied with kitchen string)
2 Large Spring Onions sliced into rounds
4 Medium Carrots sliced into rounds
4 Medium potatoes diced
2 Large Yams diced
1 Large Turnip diced
6 Cups Chicken or Vegetable Broth
Salt and Pepper to taste
Cayenne or Hot Chilies chopped up fine (Optional...I added in one of my hot red chilies!)
Hand held blender (optional)

Melt the ghee over medium heat. When melted add the spring onions and saute until tender. Then add the rest of your roots. Cook the roots until soft ( like to call this "sweating" I cover the pot and let them steam together for about 10-15 minutes). Once the roots have had a good sweat add the chicken or vegetable broth and thyme. Bring to a boil them simmer for 45 minutes on low. After 45 minutes season to taste and add your pepper of choice or a pinch of cayenne. Simmer on low for another 15 minutes and taste again. When to your liking remove from the heat, remove the thyme and blend with a hand blender until smooth. Serve with a swirl of yogurt and a sprinkle of fresh thyme if on hand and hunk of bread.

Enjoy! XOMC