Kale Salad with Parsley, Onion, Radishes, and Tomatoes with Ginger Lemon Miso Dressing

For years, I ate ginger lemon miso salads every day, and making this was like meeting up with an old friend. There’s never not a good time for ginger, and in the recent cool and damp weather, I love ginger’s encouragement to move the blood, as a peripheral circulatory, cooling and warming, moving energy from stagnation to flow. Ginger, miso, and lemon support digestion and complement the pungency of the onion and radish and bitterness of the kale, ending each bite of this salad on a bright note. 

INGREDIENTS

Ginger Miso Dressing

Makes about 2 cups. Keeps for 7-10 days refrigerated (on its own, rather than as a dressed salad). 

4 large cloves garlic, about 2 tablespoons.

1/4 cup plus 1 tablespoon lemon juice, about 2 large lemons or 3 regular lemons (on average one regular 

lemon has 2 tablespoons of juice).

1/4 cup cleaned and chopped ginger root, about 4-5 inches depending on thickness.

2 tablespoons white miso (can be made with any miso but this is a mild, sweet one that balances well with 

the other ingredients).

1/4 cup filtered water.

3/4 cup good extra virgin olive oil.

pinch of sea salt, to taste.

Kale Salad

Makes a giant kale salad, 6-8 entree portions. Keeps well for a few days or serve all at once for a party.

2 cups (or more) washed seasonal cherry tomatoes.

Leaving the tomatoes whole will be best if making a large salad to last several days, otherwise cut 

them in half.

2 large bunches red Russian kale (less bitter than some varieties) or other kale.

Chop in thin strips using as much of the stem as desired. I use everything but the very ends.

Wash in a salad spinner 2 or 3 times to remove dirt, each time lifting the greens out of the water, 

and then spin dry.

2 bunches radishes, washed, cut in half and sliced thinly. 

1 bunch flat-leaf parsley, washed, dried, chopped medium fine (too fine won’t hold up well), again using 

as much stem as desired.

1 large yellow onion, peeled, cut in half, then cut each half in half and slice thinly.

optional: use whatever type and size onion preferred: red onion, vidalia, scallions, spring onions, 

shallots, etc. 

add ons: avocado, dulse flakes, red peppers, olives. 

PROCEDURE

1. Prepare all ingredients according to the ingredient lists.

2. For the dressing, put all ingredients except for the olive oil and salt in a blender and blend until very smooth.

3. Carefully set up the blender to run on low speed and remove the smaller central lid, then slowly pour the olive oil into the blender to emulsify. 

4. Remove the blender from the base and remove lid to check that the dressing is smooth and the oil is fully blended and emulsified. Scrape the edges and stir.

5. Taste for salt. If adding salt, put the cover back on and blend again to fully mix seasoning.

6. Set dressing aside and start the salad:

7. For the salad: mix all prepped ingredients into a very large bowl. 

8. Pour the dressing over the veggies and mix with vigor to coat all surface areas.

9. Portion into bowls, storing the rest in the fridge for later.

10. To each serving bowl, add any condiments and finish with some black pepper and sea salt. 

ENJOY!

Celebrating Imbolc, Brigid, and her Plants

Imbolc

In this moon cycle, starting Saturday January 21, we’ll be coming to the cross-quarter day of Imbolc, half way between the winter solstice and the spring equinox. I welcome Imbolc with relief to have made it through the darkest part of the winter, and Imbolc begins a time of quickening, planting intentions for this year's growing cycle. If you’ve been in winter’s hibernation cave, Imbolc signals that it’s time to get up for a big stretch and poke your head out into the world, feeling the sun on your face again.

Imbolc is the time of the goddess Brigid, later absorbed into Christianity as St. Brigid and so important to the identity of Ireland, that she is the Patron Saint of the country alongside St. Patrick, thereby becoming a sort of Great Celtic Mother. There is a wealth of lore and information on Brigid and here we’ll look primarily at her connection with specific plants. Note that Brigid has many name variations such as, Brigit, Brig, Brighid, and Bride.

Brigid is a goddess of fire and water. It’s noteworthy that Imbolc falls at the celebration of Iemanja, Queen of the Sea, another elemental powerful mother figure with a great capacity for healing and consolation. At this turn of the seasonal wheel, the element of water clears winter’s stagnancy, opening the path for revitalization and new beginnings. Fire represents the elimination of impediments to start again, the life force in all living beings, and the warm rays of the sun.

The timing of Imbolc is parallel to other ancient celebrations like the Aztec new year, Chinese new year, Roman Lupercalia, and the sacred day was adapted into the Christian calendar as Candlemas. Pagan Imbolc traditions included torchlit processions on fields to ensure an abundant growing season ahead.

Celtic pagans lit a sacred fire in Brigid’s honor. Romans had a torchlit procession honoring Juno Februata/Regina that would be enveloped into Christian ceremonies by the 7th century CE. Candlemas ceremonies in the 11th centurry CE included lighting and blessing of candles, a holdover of recognizing the connection to fire at this time of year.

 

According to folklore, Brigid was descended from the Tuatha Dé Danann, the daughter of the Dagda and wife of Bres, with whom she had a son named Ruadán. The Tuatha Dé Danann are part of Ireland’s mythic past, an ancient tribe of gods, Ireland’s first inhabitants, that over time became interlaced with the many-storied origins of the fae, sidhe, or faery folk. Brigid’s reach into the collective memory is very long, and she is correlated with the Greek goddess Athena and the Roman goddess Minerva.

Brigid as a Triple Goddess, portrayed as three sisters, or sometimes three mothers, is a very old archetype that illustrates the fluidity of time. Sometimes the Triple Goddess archetype is Maiden-Mother-Crone and when it is three sisters or mothers, the same idea applies, cycles beget cycles, what is old is born again to the next cycle. Brigid’s counterparts as the Triple Goddess are also called Brigid, unlike other Triple Goddesses. Brigid in her triplicity rules poetry, smithcraft, and healing.

She is a goddess of inspiration, herbal healing, midwifery and fertility, protection of mothers and children, augury and divination. Her symbols include: fire, flames, anvils and blacksmith tools, hearths, home, water, cauldrons, springs, wells, grain, Brigid wheels, white cows (especially those with red ears), wolves, snakes, swans, hibernating animals (groundhog, bear, badger), vultures, and ravens, the first annual bird to nest in Scottish Highlands in February.

The Coming of Bríde by John Duncan, 1917.

Imbolc, means “in the belly” and refers to the breeding season of livestock, especially ewes. As well as being a wielder of regenerative power in bringing forth the spring, Brigid is a guardian of mothers, human and animal. Dairy products, milk, and the color white are connected with Brigid and used for Imbolc celebrations and offerings. That cattle and livestock would make noise to warn of danger, shows Brigid’s close relationship of protection with the animal realm.

Brigid’s church at Kildare was built in an oak grove sacred to the Druids, and Brigid is aligned with oak’s associations of strength, vitality, navigating liminal spaces and portals. Irish duir has linguistic roots to “door,” leadership, as in Old Irish law that held the oak as the primary tree. Oak is linked to an even older Celtic deity, the Dagda, the good god, often symbolized as a stag with large antlers and a cauldron of plenty. Dagda is able to provide for the earthly needs of the people because he follows the natural law of living in harmony with nature, thus the imagery of abundance. The stag symbolism goes back to the Sumerian god Enki and a worship of stags and stag gods is prevalent across early Celtic Europe, moving more into a green man stag artistic expression in Celtic Ireland and Britain.

The Gundestrup cauldron, La Tène Celtic Art, c.100 BCE

 

As Dagda’s daughter, Brigid is a female counterpart of much of the same energy, and perhaps preserves memories of the oldest Celtic traditions from what is now Eastern Europe within the living Celtic traditions of Ireland. It is her strength and magic that brings each growing season alive, abiding by the natural order’s cycles, and with oak, she shares imagery of the abundant cauldron, Brigid as the divine feminine generative force that directs earthly manifestation, including the weather.

Imbolc has a long tradition of predicting the weather that would be crucial for prosperous husbandry. If the weather at Imbolc was poor, the Old Woman of Winter, the Cailleach, wouldn’t be able to gather lots of firewood to continue to keep warm in the cold weather, so it was a positive omen for good weather ahead. These weather divination practices continued in the Christian celebration of Candlemas and today in Groundhog Day.

“If Candlemas day be fair and bright, Winter will have another flight.
 If Candlemas day be shower and rain, Winter is gone and will not come again.”

At Imbolc, Brigid carries a white willow wand with an acorn tip that controls the weather. She defeats the Cailleach, the Old Woman of Winter. Willow has a strong life force and can regenerate itself from a twig in the soil, bringing the energy of vitality, and the speedy growth of spring. As emerging from the winter cave, moving from a space of dream time to directed action, can feel uncomfortable, willow eases the discomfort of moving through change, mourning loss, welcoming the new, and accepting the flow of life. Additionally, willow comforts by relieving physical pain. Like willow, Brigid is expert in liminal spaces, and the need for certain boundaries.

Willow is linked with feminine energy and the lunar cycle, and is a shapeshifter of consciousness and emotions. Its branches are flexible, expressing movement and change rather than resistance. It’s a tree of enchantment and dreaming, enhancing the confidence to follow one’s intuition, inspiring leaps of imagination, easily flowing with Brigid’s creative inspiration. Trees like willow or hawthorn, often growing near springs and water, would be decorated with clooties, strips of cloth infused with prayer or intention, sometimes written, and tied to the tree branches as an offering. Clootie offerings can be made especially on any the cross quarter days (Imbolc, Beltane, Lughnasa, Samhain) and are thought to be an evolution of ancient Celtic votive offerings made in wells and water sources for healing and to honor the nature spirits.

Hawthorn trees were another tree that can be associated with Brigid through the traditions of offerings at the water. Hawthorn tends the fires of the circulatory system as a cardiac tonic and blood pressure regulator. Hawthorn helps to reorient to having the heart as inner compass, in line with the Chinese concept of shen, the spirit that integrates western concepts of mind, emotion, and spirit residing in the heart.

When shen is in balance, we feel connected to our authentic self, our sense of power, vitality, joy. For shen to thrive, balance and boundaries must be honored, following the natural law that Brigid follows to bring forth the spring’s fiery spark of life.  As a valuable winter medicine, hawthorn is a delicious plant to connect with at Imbolc, either the berries for circulation, nourishing the quickening movement that will happen from late winter to spring, or the flowers, to connect with lust for life in its floral alluring aspect, also aiding flow of connection in relationships. I connect with hawthorn berry as a modulator of fire and water in a watery season, so it’s intuitively a match for Brigid’s fire and water elemental action.

Brigid’s wand is sometimes said to be made of birch. In Celtic traditions, birch is more often associated with Beltane spring and autumn Samhain celebrations. This association with Brigid’s wand as birch makes a lot of sense as birch is helpful in clearing out stagnant energies, cleansing to release in preparation for coming change. Birch is a tree of light, clarifying, purifying, helping us to move toward goals with gentle persistence, aligning us with inner authority, self discipline, clarification of motivation and purpose. For Imbolc, fallen birch bark can make a wonderful ritual offering. Write on it, or infuse it with your intention, and offer it to fire, water, bury it in the earth, or gift it to a tree.

Blackberry is sacred to Brigid, and the leaves and berries are used to attract prosperity and healing. Blackberry is said to be a goddess plant, belonging to the planetary sphere of Venus. It nourishes with a high mineral content, acts as a tonic for reproductive organs, and its astringency tones tissues. This rose family plant protects small animals in its bushes and thickets, creating boundaries with thorns. It's known for its strong life force, able to flower and berry at the same time. Blackberry represents the pleasure of sweet fruits, the satisfaction of nourishment, the importance of living in harmony with nature to have access to nutrient dense fruits and leaves.

For all its sweetness, blackberry has tenacity and stamina, is both flexible and tough. As a vine, it’s a mobile plant, able to move across the landscape, a connector and networker of land and plants. Like blackberry’s sheltering abundance, Brigid is a protector of women, mothers, children, and animals, a protector of life force, generously offering her strength to support all the living things of spring, and the force of spring itself. Blackberry as an ogham also speaks to the circular patterns of life and the lessons to be learned. If it's not learned this time round, vine returns to earth and sprouts up in a new spot with a renewed chance to learn and dance this spiral life. The Catholic tradition associates Brigid with the wider category of vine.

A few other plants are commonly associated with Brigid: heather, gooseberry, hazel, and apples. Heather is associated with earth goddesses like Brigid, Isis, Aphrodite, Venus, Gaea, good luck, protection of women, open portals to the fairy world, and bees. Gooseberry was used in relation to menstrual cycles to slow bleeding and as a tonic, and with Brigid, childbirth and women’s cycles. Hazel is a plant spirit energy that’s open to connection, and is sacred to poets and seekers. In the battle of Moytura in which Brigid’s son Ruada was killed, and Brigid invented a whistling sound to communicate in the air, hazel helped communication between the realms of life and death. Brigid tended an apple orchard in the Celtic Otherworld, thus tending the wisdom, healing, magic of apples. With all these plant connections, it’s not surprising that bees, bringing healing nectar to the earth, are sacred to Brigid.

There are other, likely more modern, associations of plants with Brigid, like ginger, angelica, basil, myrrh, celandine, and dandelion. For ritual purpose and ease of sourcing, ginger is my favorite of these, revitalizing and stimulating the fire within. Once one connects with the archetype of Brigid, all growth of plants and flowers could be in her domain. Whichever plant is chosen for focus, where Brigid goes, flowers grow where she steps, marking a fertile path forward.

How was Imbolc celebrated?

Februa, Latin for February, was the Roman month to clean. Cleaning clears winter’s stagnant energies and makes space for a new season. Februalia was a month-long period of purification, in which atonements, sacrifices, and offerings were made. Over time the Februalia festival became associated with Vesta as keeper of the sacred fire. Celts would also completely clear any remaining Yuletide decorative greens, offering them to the Brigid’s Imbolc fires, and it was a time to clean the house and ready the fields and farms. It’s easy to see how clearing space for new growth and feeding the fire with what is no longer needed would be a natural inclination at this turn of the seasonal wheel. The Celtic ritual fires at Imbolc marked the return of the sun, kindling clarity, warmth, and abundance in the home.

In balance with the fire element, offerings were made at wells and water spots from ancient times on.

"Visiting wells was another important custom for Imbolc, particularly holy wells. Visitors would walk around the well in the same direction as the sun traversed the sky at that point on the land, praying for health and wealth for the year. Offerings were left at the well once this was done; usually coins or ‘clooties’ (pieces of cloth). Special foods were also part of the festivities, usually consisting of bannock - a flatbread cut into wedges - as well as dairy products and meat.”

In Medieval times, it was thought Brigid would visit the homes of the most worthy, blessing them for the year ahead, so people left clothing, food or tokens on their doorsteps for Brigid. Ashes would be allowed to burn out to check for the mark of Brigid’s visit. Sometimes a bed was made next to the fire for Brigid to take some rest. In some areas across Ireland and Scotland, women played a very important part in the festivities:

“They would make a doll figure from rushes known as a ‘Brideog’, dress it in white and with flowers, and carry it in a procession while singing hymns and poems in honour of Bridget. At every home they passed, they would receive more pieces of cloth or small bits of food for the Brideog. Once the procession was finished, they would place the Brideog in a seat of honour and have a feast with all of the food, before placing it in a bed for the night while they began celebrations.”

How to celebrate Imbolc today

 
Imbolc was a time to clean and purify, a time for offerings, and a time for Dianic and other initiations. Now Imbolc can be a time for a reset of your choice, releasing on the material realm or letting go of habits, behaviors, thoughts. Imbolc season is time for an inner journey of inspiration, when creative work is energized. Make time for laughter, sleep, appreciating sweetness, quieting the mind and spirit.

• Purify and cleanse, refresh and renew.

• Clean the house, get rid of what’s ready to go,

• Clean the body with salt- earth.

• Clear thoughts with incense smudge- air.

• Move emotions with water.

• Ignite spirit with fire, intention, crystals.

• Consider what you are dedicated to and how to rededicate yourself.

• Burn lavender or rosemary as incense.

• Clean your crystals.

• Bless yourself. Bless.

• Set an intention for the next growing season, how do you want to grow in the sun this spring and summer?

• Brigid’s number is 19, so consider continuing a ritual for 19 days, like 19 days of burning a candle lit with your intention setting.

• Take a candle-lit salt bath.

• Brigid’s colors: white for purity, sacred milk, snowy landscape; red for fire, sun, and life force; blue for Brigid’s blue mantle in the Christian tradition; and green for her sometimes green mantle, representing her faery connection and the land of Ireland.

• Make an offering for Brigid of early greens and flowers, like snowdrops.

• Make an offering at the water- a leaf or other object of nature infused with intention and gratitude.

• Make an offering to the fire (carefully!) or light a candle in Brigid’s honor.

• Use birch bark (never pull from the tree- use only what has already been freely given on the ground) to make an offering or intention.

• Eat and cook with blackberries.

• Offer Brigid bread and cheese, or another food offering.

• Make a symbolic bed for Brigid in your home (could be any size- it’s symbolic).

• Make a Brigid cross or doll.

In honoring Brigid, there is a remarkably long history of acknowledging the rhythm of the seasons, feeding the fire of purification and life force, embracing the waters of life and of healing. Following these ancient footsteps, it’s possible to find comfort in all the changes and uncertainties. I hope that you take what is useful to you from this exploration of Imbolc, Brigid and her herbs and rituals, and honor whatever your needs are for clearing and reinvigoration. Each turn of the seasonal wheel invites us to release the spent and invite in the good, celebrating this dance of returning to earth again and again, turning, and returning. Wishing you inspired Imbolc blessings!

Here are a few links for more information on Imbolc crafts like Brigid’s crosses, dolls and a coloring page to download.

Brigid Links

How to Make a Brigid’s Cross 1

How to Make a Brigid’s Cross 2

How to Make a Brigid’s Cross 3

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How to make Brigid doll

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Brigid Coloring Page

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Brigid Chants from Selena Fox:


Brigid Sun Fire

Brigid Fire of the Sun, Rise in me,

Enliven me, Enlighten me!

Brigid Sun

Brigid Sun Shining Bright,

Bless us with Your Sacred Light!

Brigid Fire

Brigid Fire, Come, Inspire!

Brigid Sacred Flame 

Lady of the Sacred Flame,

Bless Us as we call Your Name: Brigid, Brigid.

Brigid Sacred Spring

Lady of the Sacred Spring,

Heal Us as your Name We sing: Brigid, Brigid.

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Stuffed Portobellos

History

Portobello mushrooms are mature Agaricus bisporus fungi. Their young form is the common white button mushroom which matures into the cremini mushroom. Native to the grasslands of Asia, Europe, and North America, portobellos were first grown commercially in the early 18th century. Due to growing  inconsistencies, there was not much incentive to propogate them until 1893 when developments in horse manure sterilization, by the Paris-based Pasteur Foundation, created a more consistent factor in the growing process, and coined the French term for the portobello, champignon de Paris or Paris mushroom. This stability factor was crucial in a growing process that naturally has many fluctuating factors. All Agaricus bisporus mushrooms were all gray until a mutation created white mushrooms in 1925 in Pennsylvania, and most white mushrooms available today descend from this one mutation. 

White mushrooms and white bread rode together into popular American cuisine with their novelty factor as accessible luxuries, establishing their place in everyday kitchens across the country. Growing up in 1980s New England, getting an iceberg lettuce salad with raw mushrooms was a special treat. We’d have them occasionally but I associate them most with stuffed mushrooms for parties, not as much in day to day cooking. Of the three maturities, portobellos were especially unpopular on the general market at this time as they were considered ugly and unappealing. Eventually, portobellos became popular with chefs and home cooks and then, there was no stopping this Agaricus bisporus. Today, China far surpasses any other country’s production of Agaricus bisporus, followed by Japan, the United States, Poland, and the Netherlands. 

The umami flavor and toothsome texture made portobello mushroom burgers a popular trend for many years in the 1990s and 2000s. In the last two decades, mushrooms have been reconsidered as a sustainable, nutritious food source that has regularly put them on food trend lists considering both the environment and culinary creativity. Mushrooms, though available year round, are a winter food, and they are ideal for countering the cold, wet, stagnation of winter. Now I know why eating mushrooms in Ireland was such a delectable experience — they were the perfect culinary match for a cool, rainy climate. 

Nutrition and Energetics

Agaricus bisporus reduces pitta and kapha, and are sweet and cooling. They absorb fat in the blood, increasing their appeal to those concerned with cardiovascular health. They also absorb excess mucus in the respiratory tract, easing winter congestion. Their nutritional profile, high in protein, B vitamins, especially riboflavin (B2), pantothenic acid (B5), niacin (B3), phosphorus, and low in fat and calories made Agaricus bisporus appealing to both the health and waist-conscious.

It’s interesting that they are cooling in their energetics and aid adaptability to cool, wet climates. Agaricus bisporus increases production of white blood cells, signaling the hypothalmus to increase body temperature. With eating mushrooms, this happens subtly, not enough to feel feverish, but enough to help balance excess seasonal coolness. Agaricus bisporus are also immunity boosting in their antibiotic action. 

I wonder about Agaricus bisporus modulators of body temperature considering that besides their capacity to balance coolness, they also can remove excess heat due to high animal protein consumption. This action helps orient us to their purpose in the wider lens of ecosystems — to eat what is decaying, return those nutrients in a more available form back to the earth, facilitating the turn from life to death to life again. These digesting and distributing aspects are relevant to where we are in our relationship as humans to the planet. Will we abandon our models of infinitely expanding growth for ones that are more cyclical in nature, ones that are modeled by nature? Mushrooms have long been an area of research for supporting a positive adaptogenic response and taming the uncontrolled growth of cancers. Mushrooms, and Agaricus bisporus as the most common form of mushroom available, remain an exciting inspiration for chefs, for health enthusiasts,  and for scientific research, in reflecting on steps forward that can be delicious, sustainable, and balancing, a topic fertile for much reflection on how to step forward consciously, taking in the perspective of an interconnected network, an entire ecosystem. Could mushrooms even have the potential to help us shift from an individual to a collective mentality? Let’s eat more and find out. 

And that’s the thing, mushrooms can be so satisfying! This recipe has a lot more greens and aromatics than classic stuffed mushrooms (think cracker crumbs and lots of butter). Parsley, Petroselinum crispus, is a digestive aid, diuretic, warming, blood purifying, stimulates bowels, and freshens breath. Spinach, Spinach oleracea, supports the stomach, large intestine, liver, and reduces kapha. Garlic, Allium sativum, is pungent, warming, stimulating, antibacterial, antifungal, anticarcinogenic, antiparasitic, aids blood pressure, cholesterol levels, spleen pancreas, stomach, kidney, lungs, and promotes healthy gut flora. Onion, Allium cepa, is antioxidant, anticarcinogenic, antiviral, antibiotic, aids kidneys, healthy cholesterol levels, and increases appetite. Raw onion reduces kapha, while cooked onion reduces kapha and pitta. This recipe was created with flavor and winter adaptability in mind.

A Couple of Recipe Notes

• Other mushroom varieties like shiitake could be used for all or some of the cremini mushrooms for even more immune-boosting nutrient density. 

• Breadcrumbs or cracker crumbs can be substituted for the panko, and of those options, panko is the lightest. 

• Vegan and Gluten Free options are included below.

• The mushrooms can be prepped a day ahead, keeping the filling in an air tight container and the mushroom tops in the glass pans or a paper bag. 

One last thing before the recipe. 

I have a special bond with portobellos because stuffed portobellos were the first menu item I was allowed to make independently in my first professional cooking job as a teenager. Preparing 30 cases of portobellos a day bled into my dreams, and waking and dreaming, I made these mushrooms until I could literally and figuratively make them in my sleep. Not only did I make some kick ass stuffed mushrooms, but from this experience I learned about kitchen process, mise en place, and listening to your ingredients through sensory observation, physical touch, and intuition. For this initiation process, I will always have a unique and adoring spot in my heart for portobellos. I hope you enjoy this recipe!

Ingredients

2 tablespoons olive oil, optional= more for drizzling on top

6 huge or 8 large portobellos

2 medium onions

1 medium head, about 10 cloves Garlic

2 cups cremini mushrooms

1 large bunch parsley

8 cups spinach (another green like kale or collards could be used here, though spinach has a more delicate flavor and texture)

2 cups panko (For GF option see below*)

1 1/2 cups grated mix parmesan and romano cheese (For Vegan option see below**)

Optional: 1/2 cup extra cheese for topping

2 tablespoons dried basil 

1 tablespoon dried oregano

a sprinkle sea salt, more to taste

1/2 tsp  black pepper, more to taste

Procedure

1. Preheat oven to 350F.

2. Separate the portobello tops and stems. 

3. Trim bottoms of stems and anything darker brown or slimy. Add these to the cremini mushrooms. 

4. Clean portobello tops, washing or wiping with a damp cloth.

5. Drizzle 1 T olive oil in 2- 8x8 glass baking dishes. Add the portobellos to the oiled baking dishes.

6. Trim cremini stems. Wash all creminis and portobello stems. 

7. Prep onions, garlic, spinach, and parsley for the food processor: 

8. Peel onions, cutting each one into half, then into 4-6 pieces. Set aside. 

9. Peel garlic. Set aside. 

10. Trim parsley stems, rough chop bunch with 4 cuts. Wash parsley in a salad spinner. Set aside.

11. Trim spinach ends. Wash well, always wash spinach at least twice if not three times because it holds the dirt well. Set aside. 

12. Pulse creminis, portobello stems, onions, garlic, parsley, and spinach in the food processor in stages, combining all that’s been processed in a large bowl.

13. Add salt, pepper, cheese, panko, basil, and oregano. Mix well.

14. Divide the mixture between the portobellos, generously topping each and pressing down slightly to firm the topping on the portobellos. Any extra topping mix can be placed in the pans next to the mushroom tops.

15. Optional: top with extra cheese and or some olive oil.

16. Bake one hour at 350F.

17. Turn down the oven to  275F, and bake for another 30 minutes. 

Serving suggestions:

Eat them as they are, alongside a salad, or on top of pasta. 

Here is a stuffed mushroom on top of arugula, fusilli, and topped with homemade tomato sauce. 

*Gluten Free Option:

Use 1 1/2 cups ground flax seed and 1/2 cup ground nut/seed.

**Vegan Option:

For the cheese, sub 1 cup ground nuts or seeds like sunflower, cashew, walnut, or almond with 1/2 cup nutritional yeast.

NOURISHING ROOT’S HOLIDAY SPECIAL

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and

In the Kitchen: Winter Warm Up

As we move into winter, let’s look at warming herbs ginger and hawthorn, plus some foods and spices.

Ginger, Zingiber oficiale, is the easiest go-to for warming up in the winter. Readily accessible, ginger is valued across the world for numerous reasons, including its  antiinflammatory, digestive and circulatory properties. Ginger as a circulatory tonic is just as valuable in the hot weather as it is in the cold because it aids peripheral circulation, moving blood to the extremities. In the summer, this increased peripheral circulation facilitates sweating and cooling. In winter’s cold, blood moves more slowly to the extremities because of more narrow blood vessels, causing a natural increase in blood pressure. Ginger’s salicylic acid is a mild blood thinner, increasing blood flow and making it more likely for blood to get to the body’s periphery faster.

Ginger can be consumed regularly, but keep in mind your constitution. For vata types, ginger can be irritating in excess if not balanced with adequate hydration. A great way to have ginger is ginger tea, which can be adjusted in strength by changing the dilution with water. I like to have a pot of concentrated ginger tea on the stove in the winter, which lasts about a week if boiled daily. Or boil and keep in a mason jar in the fridge if tending it daily is not your cup of tea. Then, the ginger root can be reboiled two or three more times and still give a strong infusion. Adding some honey, also an expectorant, will moisten and counter ginger’s dryness. Dried ginger is more drying than fresh ginger.

Ginger’s drying aspect can be useful in summer humidity and winter dampness, but balancing dryness in winter can be a bigger issue. Use dried ginger when a stronger heat element is desired. For example, I add ginger to muesli in the winter to balance the cooling aspect of yogurt. Dried ginger is good mixed with honey to ease diarrhea, and it’s always good to know where to reach in the kitchen apothecary when it’s needed. Contraindications are with blood thinners.

Hawthorn berry, Crataegus sp., is another circulatory tonic. The berries ripen from August to November and can be seen still hanging on trees later into December, snowstorms and all. Hawthorn berry as a tonic, can be consumed daily. Hawthorn is an ally I work with all year round. Spring and summer, I work more with hawthorn flower and fall and winter, hawthorn berry. The berries are delightfully delicious and hawthorn tea feels hydrating. As many of rose family plants, hawthorn can also be refreshing, and this speaks to its ability to move along a spectrum acting as a modulator, as with blood pressure. When taken over time, hawthorn berry can assist in adjusting to colder temperatures, helping one feel less cold in the winter. The years I use hawthorn berry consistently, I notice needing fewer layers and easing into the cold more gradually, which helps me enjoy the season more than if I’m freezing and can’t get warm from October on. If you’re the one wearing multiple pairs of socks, long underwear, and sweaters, consider getting acquainted with hawthorn berry.

Hawthorn berry is lovely as a spritzer, or in a tea blend, and elderflower, pine, sassafras, oat, nettle, ginger, and linden come to mind as herbs I’ll often pair with hawthorn berry. Hawthorn is a reminder of vitality, the red of life force, and of sweetness, deep, tender sweetness that melts away the pains of the heart and restores joy.  Try hawthorn as a tincture (brandy or vodka), as a tea or infusion, or in food. Functionally, I’d use it similar to cloves but in greater quantity. Add hawthorn berries to mulled cider or hot toddy blend. Try them in poaching liquid for fruit, or in compote (berries to be removed before serving). There’s a wide variety of hawthorn’s culinary usage. To read more about hawthorn, see my previous post.

While hawthorn is considered a tonic and safe to consume regularly, because it can affect blood pressure, contraindications to consider are medications for blood pressure and potentially other cardiovascular medications.

Warming Foods

Besides ginger, another warming culinary spice favorite is black pepper, a circulatory specific for warming extremities. Pungent black pepper also aids the digestive and respiratory sysytems, and, reduces vata when consumed in moderation.

Cayenne, another pungent that can reduce vata when consumed in moderation, is great for balancing the excess water element of kapha. Drying and pain relieving, cayenne stimulates the circulation, easing chronic chill. Used in excess, cayenne is cooling.

With all of these pungent, warming spices, take care to balance awareness of your constitution with consumption, as excess can create aggravating inflammation. Vata and strong pitta types can consume spices like ginger, black pepper, and cayenne, less, less often, and can offset the heating, drying aspect by using fat, water, or honey for a more moderate way to relate to these spices.

Other kitchen cupboard warming foods that can be used regularly in cooking are:

• Cardamom, cloves, star anise, cinnamon, nutmeg, mace, turmeric, basil, and garlic.

• Goji berries help stabilize capillaries, veins, and arteries, and are specific for warming cold hands and feet. Eat them as they are or make a tea with 5-10 berries per cup.

• Warming grains, beans, and seeds are oats, spelt, quinoa, sunflower seed, sesame seed, walnut, pinenut, chestnut, fennel seed, dill seed, anise, caraway, carob, cumin, sweet brown rice, aduki beans, lentils.

• Warming fruit and veggies: parsnip, parsley, mustard green, winter squash, sweet potato, kale, onion, leek, chive, garlic, scallion, citrus peel, dates.

• Of sweeteners, molasses and  rice syrup are most warming.

• Buckwheat, though neutral thermally, contains a bioflavinoid, rutin, that strengthens capillaries and blood vessels, increasing circulation to hands and feet. Buckwheat is commonly used in cold northern countries in the winter.

• Beets, also neutral thermally, strengthen the heart, improve circulation, and help purify blood.

Considering cooking techniques, the ides for increasing warmth in foods is not just about the energetics of the food, but also how much warmth is retained in the food. Think long, slow cooking methods like baking, braising, stewing, as well as broths, soups, and poached fruit and compotes.

Some ideas for incorporating warming foods and spices:

• curries, soups, chilis, winter vegetable curry

• root vegetables with spices, sometimes with a touch of maple syrup too

• baked fruit with spices

• spices added to breakfast berries, fruits, cereals, oats, muesli

• buckwheat congee, risotto, pancakes, porridge

• lentil soup, dahl, curried red lentil soup

• ginger root tea

• chai tea

• pumpkin custard

Enjoy these herbs and spices regularly and stay warm this winter.

Gingko biloba

Gingko

Names Ginkgo/Gingko biloba, biloba means two-lobed, also called maidenhair tree because it looks similar to the maidenhair fern, Chinese names: white fruit (bai guo), silver apricot (yin xing), duck foot. Spelled both gingko and ginkgo.

Family: “Amazingly, it is the only member of its genus (Ginkgo), which is the only genus in its family (Ginkgoaceae), which is the only family in its order (Ginkgoales), which is the only order in its subclass (Ginkgoidae). The tree is also the only living connection between ferns and conifers. Phylum: Ginkgophyta. A nonflowering Gymnosperm.

In my garden's care and favour
From the East this tree's leaf shows
Secret sense for us to savour
And uplifts the one who knows.

Is it but one being single
Which as same itself divides?
Are there two which choose to mingle
So that each as one now hides?

As the answer to such question
I have found a sense that's true:
Is it not my songs' suggestion
That I'm one and also two?
-Goethe

Gingko’s History and Habitat

Gingko is a symbol of endurance and vitality as one of the oldest trees, having lived 270 million years ago in the time of the dinosaurs. Its age aligns to when sharks came into existence. It lost its habitat due to climate change. Fossil records show gingko had a more wide spread habitat, with many species in North America. By the time there’s evidence of people cultivating gingko in China, the gingko tree was close to extinction.

In the 1700s Westerners discovered these trees in a Chinese monastery where the monks had been tending them for generations. After this discovery, gingko caught fire in popularity for its beauty, adaptability, and nutritious nuts. It’s unique to have only one entry for a genus, order, and subclass, and all modern gingkoes are related to the gingkoes that were cultivated in China. Gingko is truly a survivor tree.

In Asian culture, gingkoes have long been a symbol of strength, peace, and hope, and this symbolism was amplified after Japanese gingkoes survived both the 1923 Kanto earthquake and the 1945 atomic bombing of Hiroshima. At Hiromshima, some gingkoes were less than two miles from the epicenter, and miraculously made a full recovery, solidifying its association not only with strength and endurance, but also resilience.

In Chinese culture, the two-lobed leaves are associated with the duality (and unity) of yin and yang, light and dark. The wind pollinated trees are dioecious, meaning they are either male or female. Only the female trees bear fruit and that fruit has a reputation for being stinky, perhaps only in repulsive competition with durian fruit. The stink is from butyric acid, named for its presence in rancid butter, and the smell is often commented to be rancid, putrid, or like vomit.

Gingko Fruit

  Gingko is also very successful as there’s no way to discern which sex the trees are until they are mature enough to fruit between the ages of 20 and 30 years old, which has ensured that the female trees are planted as often as the males. In the fall, it’s possible to find gingkoes by nose before sight as the fruits are so strongly scented. They’re popular urban street trees, because of their adaptability and toughness, tolerant of adverse conditions like wind, pollution, and fire, and they produce chemicals that deter insects.

Traditional Use and Properties of Gingko Nuts

Traditional use of gingko was with its nuts, technically the seeds of the fruit, but almost always referred to as gingko nuts. Handling the fruits can cause a rash in one in fifty people, that some compare to poison ivy, due to anacardic acid, so handle nuts and forage wearing protective gloves. In NYC enough gingko nuts fall to the ground every fall that foragers sometimes claim trees as their territory, eager to gather their autumn treasures.

Gingko Fruit

Raw nuts are green and must be cooked before they’re edible. Sometimes they’re also soaked before cooking, which further reduces the toxins in the nuts besides the cooking process of baking, boiling, roasting, or steaming. Used in sweet and savory dishes, moderation is key, as gingko nuts have toxic substances, like 4′-methoxypyridoxine (MPN) and cyanogenic glycosides, that can be tolerated in small amounts but can affect individuals differently. Ginkgo oil was also used for heating and lighting.

Gingko nuts were traditionally used for skin conditions, respiratory ailments, and cavities. The 6th-century Chinese text, the Ben Cao Gang Mu by Li Shi-Zhen, references the ancient prescription of ginkgo seeds for skin infections, which has been affirmed in recent studies: “seed coats and immature seeds exhibit antibacterial activity against Gram-positive skin pathogens (C. acnes, S. aureus, and S. pyogenes).” [Another reference to this antibacterial activity.]

The Ben Cao Gang Mu has more to say about traditional Chinese use of gingko seeds:

“In the Ben Cao Gang Mu, Li Shi-Zhen used the term bai guo (Ginkgo seed) to refer to the Ginkgo biloba tree, and did not refer to any other part of the plants. In total, 17 traditional uses were reported in the book, including 8 for skin disorders such as chapped hands and feet, rosacea, patches and nodules on the face and scalp, genital ulcers, crab louse-induced itchiness, dog bite wound abscess, mastitis, bullae or pustules. Of these eight prescriptions, three were already reported in previous historical texts while the five others were original prescriptions. In the methods of preparation, Li Shi-Zhen mentioned applying the paste of raw gingko kernels to the affected area, or rubbing (sliced open) raw kernels on it. The paste can be prepared by chewing, crushing, crushing with wine or distillery draff, or crushing it after being immersed in oil for years.”

And:

“According to the Ben Cao Gang Mu, the topical usage of Ginkgo seed involved a delivery media of water, alcohol, and oil. Thus, extractions of Ginkgo seeds were processed with water, 80% ethanol, and rape seed oil. A decoction extraction (boiling plant material in water to extract chemical substances) was performed to Ginkgo leaves, since in Quan guo zhong cao yao hui bian, the Summary of Chinese Herbal Medicine, Ginkgo leaf boiled in water was a treatment for enteritis in children (Yu et al., 1996).”

Modern Insights on Gingko Nuts

Current research has identified nine chemicals of interest in studying gingko’s potential applications: bilobalide, ginkgolide A, ginkgolic acid C15:1, ginkgolide B, isorhamnetin, quercetin, ginkgotoxin, rutin, and kaempferol. Gingko’s range of actions is wide. Gingko’s glycosides and terpenoids may have beneficial effect on neurotransmitters to improve nerve and brain health.

“Ginkgo nuts have historically been used to treat coughs, sputum, fever, diarrhea, toothaches, skin diseases, gonorrhea, and overactive bladder. Ginkgo nuts have also been eaten as a side dish [147]. G. biloba seeds have a hypocholesterolemic effect on the lipid metabolism [150], and EGb 761 has been shown to inhibit diabetic-induced cataracts under rat lenses cultured in high-glucose conditions [82].”

Gingko nuts are bitter, astringent, mildly toxic, expectorant, sedative, antitussive and have been used in to ease asthma, bladder infections, expel mucus from bronchioles and lungs, ease wheezing and coughs, stop leucorrhea and spermatorrhea, regulate urination, working on the lung and kidneys meridians in TCM (Traditional Chinese Medicine).  In Chinese practice, gingko nuts are sometimes macerated in sesame oil for three months before being used. This preparation has successfully treated tuberculosis. 

Gingko Leaf Use and Benefits

Though there is some evidence of traditional use of gingko leaves, their medicinal use is generally considered a modern Western development. The green leaves are too tannin-rich to be ideal compared to the autumn yellow leaves. The yellow leaves are rich in flavinoids, and their active constituents (gingko flavones and terpenes) are not water soluble, so an alcohol-based preparation (extract=tincture) is most common, with vinegar being the next best extraction solution. The leaves are a source of chromium, niacin, calcium, phosphorus, selenium, zinc iron, potassium, sodium, thiamine, and vitamin A. 

There has been substantial research on the efficacy of gingko leaf extract: “GB possesses twenty-seven active compounds with multi-target synergistic actions for the therapeutic approach to neurodegenerative disorders.” Gingko is commonly used to treat blood flow issues, and age-related memory and concentration issues, valued for its circulatory (general and cerebral) and neuroprotective qualities.

“There has been significant research on the use of the standardized product for people with poor cerebral circulation, degenerative effects of Alzheimer’s disease and senile dementia, poor memory, hearing loss, tinnitus, erectile dysfunction, atherosclerosis, varicose veins, and peripheral neuropathies.” 

Some actions of Gingko biloba leaf are:

• rich in antioxidant flavinoids that protect the heart muscle and blood vessels and reduces the effect of free radicals, reduces inflammation in blood vessels, tones arteries, reduces platelet clumping

• improves cerebral, respiratory, peripheral circulation

• supports microcirculation in bone healing, used internally and externally in the affected area  

• gingko inhibits the activity of platelet-activating factors that cause inflammation present in asthma, chronic obstructive pulmonary disorder, and respiratory allergies 

• helps reduce anxiety  

• helps treat the inability to achieve orgasm due to antidepressant medications  

• “Terpenes, flavonoids, and bioflavonoid components are thought to contribute the antioxidant capabilities of G. biloba”

• free radical scavenger and “The antioxidant properties of G. biloba contribute to protecting the cardiovascular system, brain, and retina from free radical damage associated with aging.

• extract treats asthma and bronchitis (antiinflammatory), antidiabetic “shielded lipid cells against oxygen deficiency-induced insulin resistance and reduced inflammation"

• “G. biloba has been shown to have a variety of medicinal and pharmacological properties, including anticancer, antidementia, antidiabetic, antiobesity, antilipidemic, antimicrobial, antioxidant, antilipid peroxidation, antiplatelet, anti-inflammatory, hepatoprotective, antidepressant, antiaging, immunomodulatory, antihypertensive, and neuroprotective effects and is frequently used to treat neurological, cardiovascular, and respiratory diseases, such as tardive dyskinesia.”

• terpenoids dilate blood vessels and improve circulation.

Contraindications

While some research questions whether there is any negative side effect of using gingko with blood thinners like Warfarin, out of caution it is highly recommended to avoid gingko with blood thinners. Additionally, “use of ginkgo in patients with bleeding disorders or those who take nonsteroidal anti-inflammatory drugs (NSAIDs), antiplatelet, or anticoagulant therapies requires caution.”

Signs of toxicity have been observed more with gingko nuts than leaf and include: headache, fever, tremors, irritability, labored breathing. Antidotes are gingko seed shells or licorice root. This is another reason to wear protective gloves when handling gingko nuts. Gingko leaf contraindications include headaches in some people, and on the rare end of the spectrum, bleeding of the eyes.  Not recommended in children younger than 12 years old.

The oldest gingko at Kew Gardens from 1762.

Gingko is a plant that can be tolerated for a decent amount of time, but should be considered in moderate volumes for finite amounts of time for acute or chronic conditions, not to be used as freely as a tonic herb.  My inclination would be to use a small dosage of gingko leaf extract for a set amount of time, take a break and evaluate, and then perhaps repeat with careful consideration.

Gingko in Prospect Park, Brooklyn

Medicine Making and Dosage Notes

The leaf extract standard is 24:1, meaning “the dry extract is pharmaceutically prepared to a 35–67:1 ratio of dried leaves to final extract; standardization is carried out to 24% ginkgo flavonol glycosides (based on flavones like quercetin, kaempferol, and isorhamnetin) and 6% terpene lactones (ginkgolides and bilobalide).”

A standardized extract taken in 120 to 240 mg for 8 to 12 weeks can start to show cerebral benefits as in memory loss, depression, and tinnitus.

David Winston mentions using gingko leaf extract for head trauma injuries, and in formulas to prevent glaucoma, cataracts, and diabetic retinopathy, suggesting 40-60 drops per day, or 2-3 dropperfuls.

Gail Faith Edwards notes using gingko leaf extract at 40 drops twice a day to support memory, mood, and cardiac support, with the increase of blood flow to the brain, easing anxiety, tension, and depression. For circulatory support, start with 20-30 drops per day.

Cooking Notes

“Popular meals in China include Ginkgo-steamed egg and Ginkgo-fried chicken, and Cheng Teng is a classic sweet treat found in Southeast Asia. G. biloba nuts have been served as a side dish in Japan since the Edo era (1600–1867) [42]. G. biloba seeds are also commonly used as conventional Chinese medical supplements for the prevention of fever, cough, and sputum production and to treat skin disorders, gonorrhea, toothache, and overactive bladder. G. biloba seeds are listed in the Chinese traditional medical reference Compendium of Materia Medica, and G. biloba seeds are commonly recommended as a functional food for the prevention of neurodegenerative diseases.”

Gingko nuts, with their seasonality and need for time-consuming specific procedures naturally gearing them to be a sometimes food, should not be considered an everyday food because ginkgolic acids can lead to vitamin B deficiency. The wisdom of many years of traditional preparation is affirmed by science that baking, boiling, can minimize nut toxicity. While they can promote digestion, gingko nuts can also upset the stomach, so Japanese folklore suggests eating only a few at a time. For first time gingko nut eaters, start slowly to judge your sensitivity.

The nuts are only edible after cooking. Wildman Steve Brill recommends this method: wash the nuts (in the shell), bake in shell at 275F for 25 minutes (some people boil them), cool the nuts, crack the shells and extract the nuts. They are called “nuts” but the seeds’ texture is softer, more like a chestnut, than hard like a walnut. Use gingko nuts as a snack food, in appetizers or entrees. They are often mixed with ingredients like rice, tofu, stir fry veggies, and mushrooms. Gingko nuts will dry out in the refrigerator, so freeze cooked nuts and rebake for a short time to restore the texture after being frozen.

Gingko in Art

This “something old” has been discovered again and again from an aesthetic pleasure point of view and has been a subject in art in many mediums, from painting to pottery to metalwork and jewelry to architecture. How beautiful it would be to fully explore gingko biloba in art, though it would be a vast undertaking.

Art Nouveau façade of Prague’s Hotel Central, featuring ginkgo leaves & seeds 

a stylized gingko leaf is Tokyo City's symbol

Gingko is visually important, especially in China, and in Japan. Gingko was brought to Japan from China around 1400 according to the tree ring dating of a famous thousand year old gingko at the Shinto shrine of Tsurugaoka Hachimangū in Kamakura, Japan. Today, gingko biloba is a symbol of Tokyo, the offficial tree of Tokyo, as well as the symbol of Tokyo University (two gingko leaves), the logo of Osaka University, and the symbol of one of the main schools of Japanese tea ceremony.

Subtle Healing

David Dalton’s gingko essence given to 30 people for 7 days reported that gingko supported mental clarity and calming, helped participants check in with what balance looks like in their lives bringing awareness to what is out of alignment, restore a sense of connection with the energy body, the breath, increasing right and left brain function, time and nature, restoring a sense of calm and peace.

source: David Dalton's ginkgo biloba study

Robin Rose Bennett mentions gingko “for journeying into the past or future, developing the gift of prophecy, retrieving ancient wisdom, rebirthing yourself, astral traveling, recalling past lives, and for clear mental focus.”  

Robin Rose Bennett also writes of gingko helping to synergize the nervous system with the heart. I think then of how ginkgo can be used to support the nervous system’s alignment with the heart, and how the Chinese understanding of the heart speaks of its relationship with the gut, the nervous system, and the brain with a more holistic understanding than the general western conceptualization. In an age where so many people feel a sense of disconnection, gingko, to me, is an exciting teacher, a keeper of ancient medicine ready to be spiraled into the interconnection of now, bringing its light, patience, and strength to these transformative times.

Gingko in Prospect Park, Brooklyn

My personal experience with gingko has been relatively small. I’ve tried gingko nuts a few times, mostly prepared in restaurants. I’ve taken a wild-crafted (not standardized) extract on occasion to connect and meditate with gingko. This year on my November birthday I was drawn to visiting the gingkoes here in Brooklyn. The sheer volume of yellow gives me joy, and I love to sit with them. Even these trees, youthful and small compared to the world’s oldest gingkoes, have a combination of strength, levity, patience, and wisdom that is awe inspiring. I’m excited to learn more from gingko as a green elder, and if you have any gingko jewels from your experience, I’d love to hear from you.

Gingko in Prospect Park, Brooklyn

There are lots of stories of how when the gingko leaves drop, sometimes seemingly all at once, it’s time to celebrate, almost like a gingko holiday.

Gratitude This Holiday Season

As we make our way to the winter solstice, December brings a mixed bag. There’s excitement for holiday gatherings, the anticipation of seeing friends and family, relishing an opportunity to celebrate the year’s end and the promises of new beginnings. At the same time, there may be the inclination towards hibernation, honoring the longer nights with more rest, simplifying the daily to-do’s. Add the layer of holiday consumerism and the pressure to get it all done perfectly no matter the cost, and it’s no wonder that December can arrive with a sense of dread, as much as there may be hope and joy in there too. So what do we do?

• Practice listening to what your body needs. You may not be able to grant every wish, but acknowledging the true needs of your self (body, mind, spirit) will allow more coherence, keeping you aligned to make the next choice from a place of connection rather than dissociation.

• Take a breather. When feeling stressed, come back to the simplicity of the breath.

• Remember that the mind doesn’t always guide us the best way. Place a hand on your heart. The guiding wisdom of the heart is connected to the brain and the gut, so from a physiological level, checking in with the heart can give a more wholistic representation of how we’re doing and what matters most.

Gratitude has become a big ticket word across wellness platforms and beyond, and while sometimes to me this feels wearisome, as if gratitude could be a magic wand to solve every problem, there’s been a lot of research on the benefits of gratitude that encourages me to shelve my cynicism and consider gratitude anew.

Studies show that gratitude can help in many ways:

• improves resilience in dealing with stress and trauma

• reduces negative emotions like resentment, envy, frustration, regret and aggression while increasing empathy

• grateful people are more likely to take care of their physical health and experience lower blood pressure and increased energy

• jotting down a few gratitude points before bed can improve sleep

• helps people appreciate what they have while reducing comparison between people’s life circumstances and resources

• reduces materialism

• gratitude can help open career doors by acknowledging other’s contributions and affirming connections

• aids social health and quality of relationships

• increases optimism

Benefits of blessing one’s food:

• the practice of pausing in gratitude before meals can help cue the body that it will be time to eat soon and can improve digestion

• promotes mindfulness, helping one to be more fully present, and thus helps one experience meal times with senses fully engaged

• when grounded, mindful, and engaging the senses, one is more likely to listen to the body’s cues about when, what, and how much to eat, while also enjoying it more

• reminds us of the efforts of many hands that have gone into the food from tending the seeds, to growing, harvesting, procuring ingredients, and preparing the meal. This reminder is a reminder of our interconnection and positive interdependence.

I grew up associating food blessing with the Christian practice of saying grace, but the practice of blessing one’s food is universal and timeless, available to all no matter what religion, culture, or background. Here are some examples:

Food Blessings

*

Corn and grain, meat and milk,

upon my table before me.

Gifts of life, bringing sustenance and strength,

I am grateful for all I have.

*

Thank you for all the hands that helped make this food, for the sky and earth that helped it grow, and the family we have to share it.

*

Offering spirit plate or food to altar

This meal is the work of many hands,

and I offer you a share.

Holy ones, accept my gift,

and upon my hearth, leave your blessings.

*

 

Rudolph Steiner tradition

Blessings on the blossom

Blessings on the fruit

Blessings on the leaves and stems

and blessings on the root.

Blessings to our friends and family and have a happy (insert day of the week)!

*

Grace by Ralph Waldo Emerson

For each new morning with its light,

For rest and shelter of the night,

For health and food, for love and friends,

For everything Thy goodness sends,

We offer thanks. Amen.

*

 

Chinese Blessing

Round the table, peace and joy prevail.

May all who share this season’s delight

Enjoy countless more.

*

Ancient Hindu Blessing
This ritual is One.
The food is One.
We who offer the food are One.
The fire of hunger is also One.
All action is One.
We who understand this are One.

*

Serving Food by Thich Nhat Hanh
In this food, I see clearly
The presence of the universe
Supporting my existence.

*

Simple Grace
A blessing on the meal and peace on earth.

*

 

Pagan Blessing 1
Earth who gives to us our food
Sun who makes it ripe and good
Dearest earth and dearest sun
Joy and love for all you’ve done

*

Pagan Blessing 2
Give thanks to the Mother Earth.
Give thanks to the Father Sun.
Give thanks to the plants in the garden,
Where the Mother and Father are One.

*

Pagan Blessing 3
Blessed be the Earth for giving birth to this food
Blessed be the Sun for nourishing it
Blessed be the Wind for carrying its seed
Blessed be the Rain for quenching its thirst.
Blessed be the hands that helped to grow this food,
To bring it to our tables
To nourish our minds, bodies, and spirits.
Blessed be our friends, our families, and our loved ones.
Blessed Be.

*

 

From Robert Frost

We give thanks for this food
For earth and home and all things good.
For wind and rain and sun above
But most of all
For those we love.

*

Indigenous Prayer

Spirit of Life and Love that goes by many names, We thank you for the gift of this food.
We send blessings of peace and love to all whose bodies and energies went into bringing us this nourishment.
We honor you in our enjoyment of this meal.
May it bring us health and joy, Reminding us of our interconnections with All That Is.
As we receive, so do we give back
And give thanks for this gift in the Cycle of Life.
Amen and Blessed Be!

*

Iriquois Prayer

We give thanks to our mother, the earth, which sustains us.
We give thanks to the rivers and streams, which give us water.
We give thanks to the corn, the beans and the squash, which give us life.
We give thanks to the trees, which give us fruit.
We give thanks to the wind, which has banished diseases.
We give thanks to the moon and stars, which have brightened our nights.
We give thanks to our ancestors, who have protected us, their grandchildren, and have given us rain.
We give thanks to the sun, who has looked up the earth with a kind eye.
Lastly, we give thanks to the Great Spirit. 

*

 

With the blessing of the earth, I honor the lands that sustained this meal.

With the blessing of the air, I honor the hands that prepared this meal.

With the blessing of fire, I honor the labor that produced this meal.

With the blessing of water, I honor the lives that were given for this meal.

With the blessing of spirit, I wish a safe journey to those who now move on.

In gratitude, love, and peace, I recognize that all are part of the great web of life and that I, too, will one day return.

*

Blessed be the Earth for giving birth to this food

Blessed be the Sun for nourishing it

Blessed be the Wind for carrying its seed

Blessed be the Rain for quenching its thirst.

Blessed be the hands that helped to grow this food,

To bring it to our tables

To nourish our minds, bodies, and spirits.

Blessed be our friends, our families, and our loved ones.

Blessed Be.

*

Traditional Buddhist mealtime prayer

This food comes from the earth and the sky

It is the gift of the entire universe

And the fruit of much hard work

I vow to live a life that is worthy to receive it

*

Here are a few mindfulness blessings written by yoga teacher, Karina Mirsky:

Today we are thankful for ALL THAT SUSTAINS US: Healthy food, fresh air, and clean water. Spiritual practices like yoga and meditation. The support we receive from teachers, family, and friends. Our careers and creative passions. May all that sustains our lives be blessed in thankfulness.
– Namaste

Today we bow to our ANCESTORS. We are thankful to those who came before us. The relatives, community members, teachers, and leaders who worked hard for us to live the way we do today. We honor their wisdom, efforts, and sacrifices. May we make our ancestors proud by treating each other and the earth well. 
- Blessed Be.

Today we honor the CIRCLE OF LIFE. We are grateful for the plants and animals that give up their lives to sustain ours. May this food nourish our bodies, minds, and hearts. May it also enrich our time together as we learn more about what it means to be alive.
– Namaste

Today we celebrate the PRESENT MOMENT. We are grateful for everything that has happened in our lives which led up to THIS moment, where we gather together in the HERE and NOW. Breathing in, let’s fully arrive in the present moment… Breathing out, let’s be grateful for this moment… May this moment be a delightful one.
– Namaste

*

Today we are thankful for THIS LAND. Blessed with green earth, warm air, sunrise, and ocean song. We honor the native plants, animals, and insects here who share their home with us. We are grateful to the people who built the structures which allow us to inhabit this little piece of paradise. May this land and all who come here be blessed.
– Blessed Be.

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If you’re still not feeling it, consider making a gratitude diagram or artistic expression to connect your creativity with the energy of gratitude.

This holiday season may you be touched by the blessings of gratitude.

Massaman Curry

There’s something about massaman curry that hits just the right spot for so many people. It won first place in CNN’s The Worlds 50 Best Foods in 2011 and 2017. That’s some strong staying power for this palate pleaser that’s been around for two centuries or more. Massaman curry is an example of successful fusion food at its best, combining flavors from Persian, Malaysian and Indian cuisine, like cardamom, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg, mace, with traditional Thai flavors like, chile peppers, coriander, lemongrass, galangal, white pepper, shrimp paste, shallots, garlic, and ginger. Like all fusion recipes, there are countless variations, so not all massaman curries will have every single one of these ingredients. 

The word Massaman comes from the Persian, Mosalman, meaning muslim. In the 19th century, the curry was sometimes called Mussulman curry. Some say this curry originated in 17th century central Thailand (then Siam) at the court of Ayutthaya, through the Persian merchant Sheik Ahmad Qomi. One recipe origin story says massaman curry came directly from Persian traders to the court at Ayutthaya in the 17th century during the Ayutthaya period. Another possibility is that the recipe came about slightly later in the 18th century Thonburi period in Southern Thailand’s Muslim communities. There was the largest concentration of Muslims in Thailand in this area, and the recipe could have easily developed organically among those observing Muslim culinary rules while cooking with Thai ingredients. No matter the origin, this rich and flavorful curry was usually reserved for special occasions and religious ceremonies.

It was beloved in earlier days too, and is mentioned in the late 18th century poem,  “Kap He Chom Khrueang Khao Wan,” by King Rama II, then Prince Itsarasunthon of Siam:

“Massaman, a curry made by 

my beloved, is fragrant of 

cumin and strong spices.

Any man who has swallowed

the curry is bound to long for 

her.”

Besides the impressive list of spices, massaman usually includes chicken, meat, or tofu, potatoes, onions, and peanuts. The first known recipe for massaman curry dates from 1889, called “Chicken Matsaman with bitter orange juice,” by Lady Plean Passakornrawong. In the traditional process, the curry paste is fried first with coconut milk before other ingredients are added, and sometimes, the meat is cooked first in fat. I chose to cook the tofu in oil first to remove more water from the tofu and make it more toothsome. Some versions add oranges, orange juice, pineapple juice, or another citrus juice. I wanted to taste the spices distinctly so I chose not to add a strong sour-sweet element with added fruit juice. Well-cooked tofu emphasizes the subtle sour flavor of fermentation of the tofu itself, and I was satisfied with that amount of sour flavor. If using animal protein, the curry may benefit from the cutting and lifting aspect of added citrus. 

A lot of modern massaman curries dominate with sweetness, and with sweet as the primary flavor, there’s more leeway to add some sour, but I find most massaman curries are too sweet and hide the complexity of spices. To strip away the distorting power of sugar, I relied on the sweetness of ingredients themselves in onion, peanut, tofu, squash, and potato. I think this is a better way to learn about the interaction of spices on the palate. Every chef has a reference point for the painting equivalent of one brush stroke too many. I can still see mine clearly, a rainbow curry, pretty, but entirely unappealing having pushed the flavor pendulum too far: too sweet, too sour, too spicy. If you really want to add some coconut sugar or maple syrup to make this recipe more pleasurable, feel free to edit, but I encourage you to try it with no additional sweeteners. 

Massaman curry is a satisfying meal, and is good for vata season’s dryness with its rich oils. Besides the oil from the coconut milk, I used coconut and toasted sesame oils. For moving into winter’s kapha season, the curry can be made with less oil if you are kapha dominant, or the same amount of fat for vata and pitta. For all doshas, the grounding vegetables and peanuts mixed with warming digestive spices make it great for cold nights. One reason massaman curry has such wide appeal is that it is very flavorful and satisfying without a lot of spicy heat. That said, kapha types may add cayenne or other chile pepper heat to add some circulatory fire to the density of the dish. 

Some Recipe Notes:

• I made this in the oven to cook the vegetables faster, but it can be done in a large heavy pot, like a large cast-iron pot.

• Allowing the curry to cook at the end concentrates the sauce and lets spices meld.

• Note that because the size of the vegetables varies, and terms like medium and large are subjective, I’ve given volume amounts in the ingredient list to make shopping estimates easier.

• I did use the shortcut of working with pre-made Thai red curry paste. Massaman curry is considered a yellow curry, so this is a departure from the traditional, but practical for most.

• It is a large volume, so consider that you will feed lots of people or eat this for a couple of nights still with some to freeze. If the amount feels daunting, half the recipe.

Nourishing Root’s

Massaman Curry Recipe

Ingredients:

1/3 cup coconut oil

2 packages (2 pounds) extra firm tofu, cut into 1-inch cubes

3 cups yellow onions (about 3 very large onions), cut into 1/2 inch angled quarter-moons (cut onion in half through diameter, cut each half in half again lengthwise, then make angled 1/2 inch cuts)*

3 cups carrots, peeled, cut in half lengthwise, then into 1/2 inch angled pieces

1 medium butternut squash, about 5-6 cups, cut into 1-inch dice

1 1/2 cup potatoes cubed (I used local potatoes similar to yukon gold, and any type or size of potato could be used)

1/4 cup toasted sesame oil

1/2 cup tamari

4 oz jar Thai red curry paste

1/2 cup water

1 tablespoon ground coriander

1 tablespoon dried ground ginger

2 teaspoons ground cumin seed

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon cinnamon

1/2 cup organic crunchy peanut butter

1 C salted, roasted peanuts

2-13.5 oz cans coconut milk 

1 large bunch lacinato kale, rough chopped into large bite size pieces

*I like this style of cut for dishes where there are long cooking large cut vegetables like carrots and potatoes, when you don’t want the onion to meld into the sauce. Large dice would also be fine, but the shape of the angled quarter moons holds up better to high heat and tends to be sweeter, having released less onion juice in the cutting than diced onions.

For serving:

Make a cooked rice of choice. I used 3 parts brown basmati mixed with 1 part wild rice blend.

Serves:

8-12 large portions, makes about 4 quarts (16 cups). 

Procedure:

1. Preheat oven to 400F.

2. In a large roasting pan, add coconut oil. tofu, and onion. 

3. Bake for 30 minutes. Prep other ingredients while tofu and onion cook. 

4.  At the end of 30 minutes, remove pan from oven, and increase oven temperature to 425F. 

5.  Add cut carrots, squash, potatoes, plus sesame oil, tamari, red curry paste, and water. Cook for 30 minutes.  

6. Remove pan from oven, and reduce heat to 350F.

7. Add the spices, peanut butter, peanuts, coconut milk, and kale. Mix well. 

8. Return pan to the oven and bake another 30 minutes.

9. Remove pan from the oven and stir. Adjust salt (or tamari) and spices to taste. 

10. Serve over rice, grain, or cooked greens. 

Enjoy!

Eggplant Chickpea Tomato Stew

It’s easy to have a soft spot for eggplant, and yet I hear from many people that they don’t like it. Eggplant may be the vegetable that is prepared incorrectly the most often, and then it can be bitter and tough. Salting the eggplant removes bitterness and excess moisture, already starting to transform the structure of the raw vegetable. This is a “food that tastes like what it is” kind of recipe. Leftover portions can be taken in different flavor directions with additional seasoning, spices, and herbs in the future—maybe Italian, Persian, Indian, or another influence. Immune-stimulating ginger and garlic are warming on these early cold days. In the Mediterranean, eggplant has been considered “meaty” when meat is scarce, but eggplant’s richness is something to be celebrated for its own sake. This stew is fiber-rich so it feels satisfying without feeling heavy to the digestion. You may be tempted to cut back on the oil, but eggplant and olive oil are a heavenly pair. Don’t deprive yourself as this amount of olive oil balances the force of the ginger and garlic and adds a richness that is simply tasty! Autumn’s Vata season is a good time to increase good quality fats in the diet, preparing the skin for colder days, and nourishing the nervous system. 

The eggplant benefits from a long salting so aim for 24 hours if there’s flexibility. The chickpeas can be cooked ahead, frozen and defrosted, or refrigerated for a day or two in advance. This is a large batch: 

Makes about 8 quarts, so plan to freeze some, or half the recipe for a smaller yield.

Ingredients:

3 lbs eggplant, chopped into 1 inch cubes, (about 11 cups chopped) tossed with a generous sprinkle of 

salt, about one tablespoon. 

7 cups cooked chickpeas (1 bag dry chickpeas)

Extra Virgin Olive Oil (EVO) 1/2 cup, in 2- 1/4 cup measurements

4 cups packed, chopped scallions, or 3 cups chopped onion

1/2 cup fresh ginger root, rough chopped

1 1/2 large heads, or 2 small heads garlic, approximately a generous 1/3 cup peeled

2 cups water

2- 28oz cans crushed tomatoes

salt and pepper to taste

optional: chopped parsley or cilantro for garnish

Procedure: 

1. Prepare eggplant: chop, salt, and let sit ideally 12-24 hours, but minimally 4-6 hours.

2. Soak the chickpeas overnight, or at least 8 hours, then cook till tender.3. Prepare the scallions or onion before cooking eggplant.

3. After the eggplant has salted, add 1/4 cup EVO to a large pot, like a 9-quart Le Crueset, add the eggplant, and turn heat to medium, stirring every five minutes or so, until eggplant starts to significantly reduce in volume.

4. When eggplant is reduced by half, turn heat to medium-low and add the scallions/onions, stirring every few minutes until they reduce by half.

5. While the eggplant and scallion/onion are cooking down, prepare the ginger and garlic.

6. Add ginger, garlic, and water to a blender, and blend till smooth.

7. When the vegetables have reduced, add the ginger-garlic liquid and the crushed tomatoes. Let simmer for 30 minutes.

8. Add the remaining 1/4 cup EVO and adjust salt and pepper to taste.

9. Cover and keep heat at lowest to continue to let flavors meld if serving for the next meal. Or cover with the heat off and let flavors meld, taking the cover off after another hour if storing. Transfer to storage containers and refrigerate or freeze.

Serving suggestions: on its own, over cooked greens or kale salad, over rice or quinoa, with a side of naan or pita bread, garnished with chopped parsley or cilantro. 

Em's Pepper Tomato Sauce

While visiting my family, we were gifted a big bag of green peppers. Green peppers are often not a favorite because of their bitterness, but they shine in long simmering dishes in which their bright flavor and bitterness work together to deepen the dish’s flavor profile, resulting in a complex taste with bitter, sweet, and fresh tones. The first dinner I made for my family at age ten featured an earlier version of this pepper tomato sauce, with both green and red peppers. In that version I used sugar to counter the bitterness of the green pepper and deepen the tomato sweetness. Now, I have a better solution by slow-cooking the onions and peppers to bring out their natural sweetness. Those veggies, with the later addition of broccoli, parsley, and garlic, meant the sauce was almost two thirds veggies, then reduced to one third before adding tomatoes. The finished sauce is a deeply flavored, mellowed out nightshade symphony. Nightshade lovers rejoice! This is a sauce to be enjoyed at any time of the year. Can or put some in the freezer to enjoy in another season.

RECIPE:

Ingredients:

1/4 cup extra virgin olive oil

4 large onions chopped, about 4 cups

6 large green peppers, small diced, about 6 cups 

Optional another veggies (flexible volume, 1-4 cups):

I used 1 1/2 cups chopped broccoli

1 bunch parsley, chopped 

2 large heads garlic, minced, about 1/2 cup chopped 

2 - 28 oz cans crushed tomatoes 

2 - 6 oz cans tomato paste 

2 teaspoons sea salt, plus more to taste

Generous black pepper 

2 tablespoons oregano, or fresh to taste

2 tablespoons dried basil, or fresh to taste

Procedure:

1. In a large Dutch oven add olive oil and onions. Start cooking the onions while cutting peppers. Add the peppers, stir well, and cook 1 hour, covered, on medium low heat.

2. Add optional veggies, parsley, and garlic.

3. Cook 20 minutes.

4. Add tomatoes, salt and pepper, basil, and oregano.

5. Simmer to heat through, then let sit at least 30 minutes to let the flavors meld. Adjust salt and herbs to taste.

6. Keep the sauce on the stove till serving time, heating it up periodically to keep sauce in a good temperature range. It should feel uncomfortably hot to touch the entire time it is on the stovetop until it’s time for the final cool down before storing.

7. Served over pasta with generous parmigiana, black pepper, and hot chile flakes, or your favorite toppings.

8. Store refrigerated for one week or freeze for long term use.

Enjoy!