Sunday, November 28, 2010
Did anyone read the feature length story in the December O magazine on John of God? I've been saying for some time that energy medicine will be the next wave. Acupuncture has finally gone from voodoo to being taught at UCLA's medical school. Acupuncture is one way to get energy moving in a better direction but there are plenty of healers who do not need needles and can be quite powerful.
Food is just one tool. It's a good tool. I think with many powerful healers it can be an ignored tool because they believe it is insignificant. Medical doctors understand so little about how foods effect us they lump things into allergies and write off how what we eat is chemically altering us enough to have reactions both emotional and physical. Or maybe they have their own food issues so they don't want to look. I've also met western MD's who do look at diet and know that it can be powerful.
How we hold, block, drop, lift and flow our energy is intertwined with our memories, fears, how we walk, talk, do things, in short, the whole of who we are is energy. Everything is made up of energy and so it makes sense to me to facilitate healing this way. Certainly there are charlatans out there but there are many dedicated and beautiful healers as well.
I know I like concrete evidence like medical tests. I had one client who had blood work done before she started eating what I suggested and after two weeks. By incorporating her greens, grains, beans and sea veggies, her blood work showed significant improvement and she could visibly see the difference with dropping weight and looking better. And there is more. There are many levels to living. You do not need to wait for a wake up call like cancer to start having more, being more and living more. Begin with chewing more.
One experiment never ceases to blow me away. Chew every mouthful of food 100 times even if you are basically chewing nothing before you take the next bite. After three days you will find your energy soaring and you won't need much sleep at all. (I've only known grain/veggie based eaters to do this experiment so let me know if you try it with just any 'ol food...and if your results are the same...) It will help with immunity so much that one man I met had his own anti cold/flu remedy. As soon as he felt something coming on he would sit down with a bowl of brown rice and chew each mouthful 1000 times. I don't know how he did it but he claimed it worked every time and the next day he felt just fine. What an easy way to shift some energy!
Monday, November 22, 2010
This is a very healthy dessert that Meredith McCarty got from Harriet Mcnear. Both excellent whole foods cooks. You might like to add crunchy toasted nuts on top or even candy the nuts in brown rice syrup to add crunch. You might like to take one of my cookie recipes and make cut outs with a leaf cookie cutter but of course that all takes more time and this recipe is so quick you can easily whip it up the morning of your feast.
2 1/2 C. Soy, rice or almond milk
2/3 C. Maple Syrup
3 T. Agar flakes
3 T. Arrowroot powder
2 tsp. Cinnamon
1 tsp. Powdered ginger
1/2 tsp. Nutmeg
1/2 tsp. Cloves
1/2 tsp. Sea salt
1 C. pumpkin puree
Place 2 C. soy milk with the syrup and agar flakes in a 3-4 qt. Saucepan. Bring to a boil over medium-low heat, stirring occasionally. Turn down and simmer until agar is dissolved, about 5 minutes, continuing to stir every once in awhile.
Mix remaining 1/2 C. soy milk with arrowroot, seasonings, and pumpkin puree. Whisk into soy milk.
When simmering resumes, transfer to a heatproof bowl to chill.
Friday, November 19, 2010
is giving 20% off and I've marked several titles down 20% so have fun at: http://stores.lulu.com/susanmarque and pass this on to your friends and tweets!!
Thursday, November 18, 2010
Wednesday, November 17, 2010
Join Goldstar: https://www.goldstar.com/?p=
And since you might be traveling for Turkey Day or making a fast feast at home - here's a lovely starter soup I'm sure you will keep using all winter long...
Butternut Squash Soup
Pick the darkest looking squash you can find so that when you cut into it the color is deep orange. That is when they are the sweetest.
1 large red onion, sliced
1 medium butternut squash, peeled and cut into chunks with seeds removed
1 Tablespoon dried basil (optional)
1-3 Tablespoons olive oil
White miso paste
In a good sized pot, sauté the onion for several minutes in the olive oil and add the basil.
Add the squash and enough water to cover the vegetables with approximately 1 tsp. Sea salt. Simmer for 15 minutes. Process in a food processor or blender into a smooth creamy soup.Adjust the salt/miso to taste and garnish with nutmeg.
Variation: For an even richer and festive soup, blend in cooked chestnuts. Soak a cup of dried chestnuts overnight removing any of the red skins that might be there. Place the chestnuts and their soaking water into a pressure cooker with a small 1-2 inch strip of Kombu (sea vegetable) and then pressure cook for 45 minutes. Blend into soup, pie or their own puree if you can keep yourself from just eating them or putting them in your morning cereal....
Monday, November 15, 2010
The gravy in this recipe is so wonderful you can use it with beans or top millet mash… I learned it from a wonderful whole foods cook named Michelle Plum.
1 package Tempeh cut into triangles
1 Cup Safflower oil for frying
1-2 Cups button mushrooms
1 onion diced
2-3 Cups water
2 Tablespoons miso (country barley is a good one)
1 Tablespoon prepared mustard
1/2 tsp. Sage
1/4 tsp. Rosemary
1/2 tsp. Thyme
1/2 tsp. Marjoram
2 Tablespoons Kudzu
Heat the oil in a heavy fry pan and fry the Tempeh until golden brown. Drain on brown paper bags. Place the fried tempeh, mushrooms and onions in a saucepan. Mix the other gravy ingredients, except the kudzu, and pour over the Tempeh and veggies. Bring to a boil and then lower the heat and simmer for 20-30 minutes. Dissolve the Kudzu in a small amount of cool water and then Stir into the Tempeh mixture until sauce thickens. Serve hot.
Friday, November 12, 2010
1 1/2 lbs. Fresh cranberries, rinsed
1 cup sweetener. ( use all maple syrup or some maple and some rice syrup)
Pinch of sea salt
Zest of one orange (optional)
Simply stir the cranberries and salt over low heat for approx. 30 minutes. The cranberries will soften and the liquid will form a syrup. Add the sweetener and orange zest and keep stirring until desired consistency is achieved. Cool completely and then chill before serving.
Monday, November 8, 2010
1 loaf stale cubed bread (Pacific Bakery’s Kamut White is a good one)
1 1/4 Cups Celery Chopped
3/4 Cup Onion Chopped
1 Cup broth (use the “chicken” style broth you can find in natural food stores or your own veggie broth)
1 egg or 1 Tablespoon kudzu dissolved in a small amount of water
Dash of salt and pepper
Preheat oven to 350°.Sauté the Celery and Onion in a Tablespoon or so of oil. Mix all ingredients together and transfer to a baking dish with a lid. Bake for 20-60 minutes depending on your oven and how dark you like the outside of your dressing.
Friday, November 5, 2010
This beautiful kale and beet salad can be for anytime. It just looks like Christmas.
Kale rinsed and chopped
Beets, peeled and boiled
To boil the beets I like to slice them into wedges and then simmer in 1/2 inch of water for about 20 minutes until soft and the water has all simmered away. I peel them ahead of time or you can simply take the peel off after they are cooked.
Water fry the kale in a small amount of water with a few grains of sea salt in a fry pan for 2-3 minutes. Stirring to make sure all the kale turns dark bright green.
Assemble the salad by placing some of the cooked kale on a salad plate with several beet wedges on top and then add some Creamy Tofu Dressing.
Creamy Tofu Dressing:
1/2 cake of Trader Joe’s organic firm tofu, boiled or steamed for 5 minutes
(approx. 8oz of tofu)
4 Tbsp. Olive oil
1 tsp. Sea salt
2 tsp. Maple syrup
2 Tbsp. Apple cider vinegar
1 clove garlic pressed or a little granulated garlic
2 tsp. red onion, chopped fine
a little white pepper
Mix all the dressing ingredients in a blender and blend on high until smooth and creamy. You might like to add water for a thinner dressing. Add herbs and spices of your choosing to create different dressings.
Tuesday, November 2, 2010
What Color is Your Quinoa?
This ought to be a common question. Not so much for the actual color of the grain. You can get regular tan sort of quinoa or red or black varieties, but I was really referring to how you like yours cooked. I like mine with dried cranberries and extra water for breakfast, cooked until the bottom browns. This creamy, sweet and sour mix is very satisfying with a nice cup of hot tea or grain drink. For lunch, I’m partial to quinoa salads. The complete protein in this little seed keeps me satisfied for hours.
Quinoa is power packed with fuel for us. Along with its high protein content for a cereal grass, quinoa is a great source of calcium, manganese, iron, phosphorus, Vitamin E, B vitamins and more. It is reported a wonderful grain for those that run long distances for the energy that it provides. I think that is great for every day!
Quinoa ought to be one of the tops for being “green” as it is easy to grow and can thrive in adverse conditions. You could even toss some of the seeds around your home and grow them just for color.
This super seed has been cultivated in South America since about 3,000 B.C. that we know of. It was sacred in some Indian tribes such as the Aztecs but suppressed by the Spanish and even today it can be thought of by some as “Indian food” and less than Elite. The refining of foods used to be more costly and difficult to obtain. It was therefore revered as inferior in status to processed grain products. I personally would rather be superior in health. Ironically, quinoa is making a comeback in gourmet circles, as it is a fun versatile whole food.
It’s so easy to cook up some quinoa and it can be used in soups, salads, timbales, burgers, breakfasts and desserts. In fact there are few places that quinoa wouldn’t go in the course of planning out your menu. Sauté it with garlic and then add broth and green onions for a fun dinner dish. Cook it up and then add carrots, red onion and celery while still hot. Cool and serve with dressing for a wonderful salad. Try it with beets, green onions and mint with some toasted almonds tossed in. Try the following spreadable quinoa wrapped in a crepe with your favorite roasted veggies. With it’s innumerable uses, you are sure to find a quinoa dish or two that are your personal favorites. What color is your quinoa? I really would like to know.
Here is a recipe for those who would like a cheesy spreadable grain dish, high in protein, and great for most any condition. You may need to adjust the amounts of water to quinoa for your particular pans to get the right consistency. It should be moist and stick together pretty well. You can eat it plain, spread on a cracker, a slice of carrot or celery stick or use in a wrap sandwich.
1 Cup Quinoa, sorted and rinsed
3 ½ Cups water
6 – 8 cloves garlic, peeled and chopped
2 T. parsley, chopped
1 + tsp. white miso paste
Place the quinoa, water and garlic in a pot with a lid and bring to a boil. Add the miso paste now or later it doesn’t matter. Turn the heat to low and put a lid on the pot simmering for about 20-30 minutes until the water is absorbed and the consistency somewhat sticky. Stir in the parsley and a sprinkle of mirin. Add just a small amount of sesame oil and lemon juice to get a taste that you enjoy. I just drizzle a little of each in and stir well.
Quinoa Cauliflower Casserole
This casserole is a lovely blend, being light and satisfying at the same time.
1 Cup Quinoa, rinsed and sorted
2 Cups Water
1/2 Large onion, chopped
1/2 head of Cauliflower, broken up
1 tsp. fresh sage (or use dried)
1 tsp. fresh oregano (or use dried)
2 cups broth (homemade vegetable broth or any broth you like)
2 T. safflower oil
2-4 T. flour (most flours work well)
Salt & Pepper to taste
1/4 – 1/2 Cup Breadcrumbs
Pre-heat your oven to 350° Place the quinoa, water, onion, cauliflower and chopped herbs into a pot and bring to a boil. Add a pinch of sea salt. Cover the pot and turn the heat to low. Simmer for 20 minutes or until all the water is absorbed. Stir well, breaking the cauliflower up even more. Add salt and pepper and any other seasoning you would like.
While that is cooking, heat the oil in another pot and the flour to make a paste. Allow this mixture to bubble and start adding in broth 1/2 Cup at a time, stirring with a small whisk to make a creamy sauce. Keep adding in broth until the sauce will not thicken anymore. Stir this into the quinoa mixture and place in a casserole pan. Sprinkle breadcrumbs on top and bake uncovered for 30 minutes.
This something could use a name - call it energy or mind set or what have you, but the energy you carry from what you believe and literally hold true. You hold to yourself and you create it everywhere. Moving from place to place like I have lately, has not made my life magically different. I highly doubt each place I stay has the same feng shui so shouldn't I be doing better in one place, get more dates in another or something like that? No, sorry, it's still me as the common denominator and as much as I would love to wake up Cinderella style one day with some seriously golden slippers - it hasn't happened yet. My progress is slow going, whittle away the old to let the new shine through kind of stuff.
The problem is it is just so easy to fall into those well worn patterns and habits that keep you being the you you are. If you want something new you get to start practicing new thinking, new actions and keep at it until that new you is the default. It's work. There the magical times of falling in love, getting married, having a baby, having someone close to you die, etc...that do jump start that energy into a totally different mode and things shift. Sometimes dramatically but more along the lines of what they see in lottery winners - you have to work at the change or you end up right back where you are comfortable being you.
Get committed to what you want and get the support you need to keep yourself there until you don't need the supports anymore.... Let me know what it is you would like? What do you imagine would make you happier, more fulfilled and excited about your life??? Begin being that person right now!!!
Monday, November 1, 2010
My oh my - delicious pumpkin pie. I love pie. I love simplicity. Here you have both. You could make it even more simple using a pre-made crust but in all of the taste tests I've done with the recipe over the years, the original still stands out as the best! Even beats out other versions of pumpkin pie with more traditional ingredients. So give it a whirl and let me know what you think!
3/4 C. unbleached white flour
3/4 C. whole wheat pastry flour
1/8 tsp. Sea salt
1/4 C. safflower oil
1/4 C. brown rice syrup
Preheat oven to 350°F. Mix the flours and salt in a mixing bowl and then add the oil using a fork to mix until you have beads of dough. Add the rice syrup and mix using your hand just until mixed. Please do not over mix the dough. Gather the dough and form into a ball. You may refrigerate to make it easier to roll out. Roll out thin between pieces of wax paper. Peel off the top layer of wax paper and flip it into a pie plate. Trim the excess with your hands and save the dough to make cut outs. Using a fork put a few pricks in the bottom of the crust. Flute the edges of the crust with your fingers or make tracks with the fork.
Roll the crust trimmings into a ball and then roll out just like the pie crust. This time use a small heart or star shaped cookie cutter to make small crust cut outs. Transfer to a baking sheet with a parchment paper on it. Keep rolling up excess dough to form a ball and then roll out in the same manner to keep making cut-outs until all the dough is used. You will get about 21 small cutouts. Bake for 15-20 minutes until just golden brown.
2 cups Pumpkin puree or 1 can of organic pumpkin
3/4 lb. Tofu
1 tsp. Salt
1 1/2 tsp. Cinnamon
1/2 tsp. Ginger
1/2 tsp. Nutmeg
3/4 C. Brown Rice Syrup
1/4 plus 1 Tablespoon maple syrup
1 tsp. Vanilla
1/3 C. light vegetable oil
Blend all filling ingredients in a blender until smooth and creamy. Pour into unbaked pie shell and bake for 1 hour. (Note: you may need foil so as not to burn the outside crust, just apply to crust about ½ way through cooking or start with foil and take off after 30 minutes.) Top with the cookie cutouts if desired. Let cool and chill in refrigerator. Use Tofu whip topping to decorate.