Tabitha speaks about how Hitler was not a vege-freak. Ummmm, errrrrrrr. A vegetarian I mean. In other words, he was not a person that believed that he could get good fat/cholesterol content from Broccoli. He was not a moron!
These cookies originated in Finland (although some sources say they originated in the land of Karelia, which includes parts of Finland and Russia). They are a Winter/Christmas treat. They are sometimes called Estonian Rye Cookies. Some versions of this recipe also include caraway or anise seeds.
They are mainly made with a whole grain rye flour and are often served as appetizers with a cream cheese spread or fruit preserves. These deliciously crisp cookies can also be served with a warm mug of coffee, tea or eggnog.
Ingredients: 3/4 cup of rye flour 1/2 cup unbleached white flour
1/4 cup whole wheat pastry flour
1/2 cup of maple sugar
1/4 teaspoon Celtic sea salt
1/4 teaspoon cardamom 1/2 cup softened unsalted butter 1/4 cup of whole milk 1 teaspoon of vanilla extract Instructions:
Stir the flours together with maple sugar, sea salt and cardamom in a mixing bowl. Add butter and rub with your fingers until mixture resembles fine crumbs. Mix the milk and the vanilla in a small glass measuring up. Add the vanilla milk, stirring with a fork until a stiff dough is formed. Gather together and press into a ball. Chill in the fridge for one hour (or the freezer for 30 minutes if you are short on time).
Roll a portion at a time on a floured board or pastry cloth to about 1/8″ thickness. Cut out rounds with a 2″ cookie cutter. Using a tiny round cutter (1/2″ diameter-you can use the cap from your vanilla extract), cut a hole slightly off center. Prick/dock each cookie several times with a fork and place on parchment lined cookie sheets. Bake at 350 for 8-12 minutes or until cookies are firm when touched. Cool on wire racks. Store airtight at room temperature for up to a week; freeze for longer storage. Makes about 2 dozen.
Recipe adapted from the book The Joy of Cookies by Sharon Tyler Herbst
This is one of my favorite stew recipes. It’s an incredibly nourishing dish that will warm your bones and is easy on the digestion. It’s a perfect recipe to make anytime, but especially when recovering from illness, during one’s moon (menstrual) cycle or after indulging in too much inappropriate food.
Kitcheree keeps well in the fridge for up to a week. A good habit to get into is making soup or stew on a Sunday to last you through the week. This stew can be taken on the go in a thermos for a work lunch as well. The recipe calls for certain ingredients that may not be familiar, but all of these items can be easily sourced online. I purchase many of my pantry items in bulk from online purveyors to save time and money. Like most soups and stews, this recipe is very forgiving and great for novice cooks. Cooking good food in the home is of the utmost importance and a skill that all of our people need to hone – male or female. As always, all ingredients should be organic.
The Sacral Chakra (Svadhishthana)
When I cook I’m conscious of adding a good variety of colors to my food through the use of vegetables. This particular dish with its bright orange hue feeds the sacral chakra which is part of the lower triangle of energy centers in the body.
Second Chakra: To feel, to desire, to create
Location: Sex organs
Organ/Gland: Sex organs, reproductive glands, kidneys, bladder
Color, Element: Orange, Water
Yoga Exercises: Frog Pose, Cobra Pose, Butterfly, Sat Kriya, Cat Cow, Pelvic Lifts
Behavioral characteristics of the sacral chakra:
Expression of sexuality, sensual pleasure
Feeling the outer and inner worlds
Sacral chakra imbalance:
Dependency or co-dependency with others (psychic vampirism)
Dependency on a substance that grants you easy access to pleasure (addiction)
Being ruled by your emotions
Feeling numb, out of touch with yourself and how you feel (deracination)
Overindulgence in fantasies, sexual obsessions (excessive masturbation, pornography)
Lack of sexual desire or satisfaction (low libido, anorgasmia)
Feeling stuck in a particular feeling or mood
(makes about 6 serving)
8 cups filtered water
1/3 cup sprouted mung beans (I like truRoots brand)
1/2 cup white jasmine rice (I like Lundberg brand)
1 bay leaf
1/2 white onion, chopped
5 cloves garlic, minced or pressed
2 teaspoons ginger, grated
2 teaspoons turmeric, grated
1/2 teaspoon dried turmeric
1/2 teaspoon ground coriander
1 teaspoon dried basil
freshly ground black pepper, to taste
Celtic sea salt, to taste
coconut aminos, to taste (I like Coconut Secret brand)
umeboshi plum vinegar, to taste (this is not a true vinegar but a brine that adds depth to many recipes as well as having alkalizing properties. I like Eden Foods brand.)
1 cup chopped vegetables (celery, broccoli, zucchini, spinach, carrots, beets, cauliflower, mushrooms – I use carrots only)
Garnishes: crushed red chili flakes, cilantro, scallions, sesame seeds, nutritional yeast
In a large stainless steel pot combine the water, mung beans, rice, bay leaf, onion, garlic, ginger, both turmerics, coriander, basil and black pepper. Cover and bring to a boil.
Once boiling, lower the temperature and simmer 30 minutes until ingredients are soft and soupy.
Add the sea salt, aminos, and umeboshi vinegar to taste. Be gentle with the seasoning. You can always add more to your individual serving.
At this point, add the vegetables. Firmer veggies like celery, carrots, beets, and mushrooms need about 20 minutes to cook depending on size. Softer veggies like broccoli, zucchini and cauliflower need 10 minutes or less. Spinach can be added right before serving to help maintain its bright green color.
Once the veggies are tender, the kitcheree is done and ready to serve. Garnish as suggested and enjoy this hearty and flavorful stew!
Recipe adapted from the book Kundalini Yoga: The Flow of Eternal Power
1 pound sweet potato
1/2 cup organic butter, softened
1 cup organic white sugar OR non toxic sugar free substiute such as Monkfruit extract
1/2 cup milk (can be organic or nut milk)
2 organic eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked gluten free pie crust
Heat oven to 350.
Poke holes in sweet potatoe(s) with fork, place on foiled lined baking sheet.
Cook for one hour or until soft. Allow 20 minutes to cool. The skin should easily peel off.
In a food processor, place all ingredients except pie crust (duh) and mix until well combined.
Pour into pie crust, bake for 55 minutes (to prevent crust from burning wrap it in foil)
Pie will puff up a bit, then settle as it cools.
Place in fridge for at least two hours to firm up.