Seeds of Life

Colorful Veggie Art at work

It's been a funny thing for me to work as an "employee" again, after being self-employed in one way or another for a decade. I have had to practice super-clear communication, as well as humbleness, compassion, patience and humility, amongst other things. It's been a great way to test myself. Am I walking the talk? I am doing my very best. I have struggled some days and am also excited for each new day and the fun and challenges each one brings. Personal growth happens when you least expect it. A diamond in the rough.

I have struggled to find time and inspiration (and energy!) to write a new blog post because I have been busy and tired. But...the seeds have been planted (literally and figuratively) and new life is all around us. Spring has sprung on Vancouver Island! And so I write....

Resident black bamboo by the creek on the property.

For about 10 days now, there has been a chorus of hundreds of frogs after dark in the ponds and wetlands around our home. It sounds amazing. The pink cherry blossoms are beginning to pop out around town. A bee buzzed by me while I examined our winter-flattened garden beds. It's sandal time again!!!

We began planting the seeds for our garden about a month ago. We started the ones that need a longer growing season such as tomatoes, peppers, onions, leeks, basil and other herbs. We also started a variety of Marigolds that were brought back from the flowers grown at the Taj Mahal in India. So excited to see those beauties bloom this summer!

I find that soaking most seeds overnight in a cup of water helps them to germinate quickly and helps them retain the moisture needed to sprout. 

Our tiny house is being taken over by flats of tiny green seedlings. But we are ok with the temporary guests, as we know the payback this summer and fall (and maybe even winter!!!) will be 100-fold with luscious fresh veggies. We took a full-day workshop from a local gardening guru this weekend. It was so much fun and we both feel more confident to dig into the soil in our new climate.

Speaking of fresh veggies...I recently started sprouting various seeds again. I learned how to do this from a good friend a few years back, but with our traveling bug, I had gotten out of the sprouting loop. Sprouting is a way to eat fresh, green, living veggies all year long!

Here's how we do it:

A clean glass canning jar

A piece of window screen

A strong rubber band (or one of those orange lid sealers for canning)

Purchase seeds that are specifically for sprouting. This will guarantee success (and not result in disappointment). 

Add 2-3 teaspoonfuls of seeds to the jar (different seeds make different sized sprouts). You will have to experiment with amount of seeds to the size of the jar. Add enough water to cover the seeds. Place the screen and rubber band over the top of the jar. Let the seeds soak overnight. 

Each morning and evening thereafter, rinse the seeds/sprouts with cool water and then tip the jar on its end (opening facing down). Be sure to rest it in the sink or in a dish drying rack on a slight angle so that air can get into the opening. If you lay it flat face down, it will prevent airflow and things could get funky. That's it. So simple. Let nature do its thing. 

It's up to you how long you let the sprouts get. Regardless of the size, once they have sprouted they are living and full of enzymes and nutritional goodness. If you place them in the sunlight in a window for a few hours before eating, they will become brighter green!  Add them to salads, sandwiches, wraps, or just eat them alone. Yum!

Here is a link with some more info on sprouts. In case you need more convincing...

http://sproutpeople.org/sprouts/nutrition/science/

The other craft that I have just began to learn about is wild fermentation. It was suggested to me by several friends and wellness professionals in the last year. So when two people sent me the same link to this YouTube video (posted later in this blog) in the same day, I knew it was about time I tried this at home. 

I recently purchased this locally-made Korean kimchi and it's unbelievably tasty. Sort of like sauerkraut or pickles. Vinegary and so good! So I set out to create my own version, which is substantially more affordable and even fresher!

Here's what I used:

1 small head red cabbage

1 daikon radish

1 small bok choy

1 yellow onion

2 large carrots

Few cloves of garlic

Small chunk of ginger root

Pinch of dried chili flakes

Sea salt (several teaspoons)

As you will see in the YouTube video, Sandor suggests chopping or grating all of the veggies finely. Sprinkle salt over them (to taste) and knead the mixture together to get the juices flowing. (If you want it spicy, add the chilies after the kneading. I learned the hard way. It burns.)

Pack the mixture firmly (with the juices) into a glass jar. Be sure all veggies are submerged under the salty brine. This is key for success. You will have to push them under a couple of times each day, since they will float to the top. Cover jar with a plate or something non-metal to keep out dust and flying/crawling flies etc. Wait a few days and taste test. If you prefer a more vinegary taste, wait a bit longer, tasting every now and again. That's it. So simple. Let nature do the work. 

PS. Do not overfill the jar. Leave more room than I did here. Why? I came home from work to see purple juice all around the jars on day 2. The fermentation action creates air bubbles under and around the veggies, thus forcing the water level up and over the rim. If you leave at least an inch of space it should be ok. Just remember to pack the veggies back down with a spoon (forcing some of the air pockets out) at least twice a day. :)

http://m.youtube.com/watch?v=i77hU3zR-fQ

I'm so excited to try my first batch of kimchi! Here are some of the health benefits:

http://www.wildfermentation.com/whats-so-wild-about-fermentation/

In Remembrance

A special man left our world last week. My father-in-law passed away at home in northern Alberta. I only knew him for a year, but he left a very big impression on me, and hundreds of others, too.  He was full of wisdom, humor and love, and lived to share these with others. 

I remember the first time I met him. It was just over a year ago. It was cold and snowy, but his big mustached smile and hearty bear hug lightened my soul. He was so excited to meet me. I felt like a celebrity during that visit. And most visits thereafter. What a warm welcome.

Luckily, I was also warned about his mean cribbage skills, and I practiced up all of last winter. I was no match for him. But I had fun trying. When we moved up north last spring, I spent many, many hours challenging his mighty crib skills. Mostly to no avail. I think I won a mere half-dozen games in those 6 months. But who's counting?

I often cooked meals in his kitchen. He would sit at the counter, playing cards vs. his iPad while I chopped and stirred.  He was always excited to be my taster when I made up new recipes.

On numerous sunny afternoons, we stood on the deck and reflected on life's challenges and blessings. His perspectives were always appreciated, though not always agreed upon. His advice to enjoy every day and not work like a dog until you die were dually noted.

One morning, I sat at his kitchen table writing one of these blog posts. He asked what I was working on and I told him about my blog. He asked me to show him how to read it, so I offered to subscribe the blog feed to his email. Two days later I asked him if he read any of the blog posts. "I read every one of them", he said. "You have some very interesting ideas. Keep it up." That was very encouraging.

The day we told him that we would be departing northern Alberta and heading for the West Coast was a sad day for him. We knew he loved having us just outside his back door. 

Life pulls us all in different directions, yet we keep a piece of each other in our hearts. We both had a feeling that we may not get to visit him again on that autumn day when we drove the moHo away from the farm toward the coast. Life was calling us to somewhere else, and we answered.

We are so thankful for the gift of quality time with family and friends. How many families have feuds that have been dragging on for months or even years? How many arguments go unsettled, then suddenly someone passes away?  Is there an axe wedged in your family tree that is preventing members from getting along? Is it about something trivial? Have you forgotten why you are even angry with each other?  Ask yourselves if it's worth the ego battles, or if loving each other outweighs being right. Life is short. It's been said a million times. Because it's true. If your family nemesis was gone tomorrow, would you have regrets?

At his remembrance service, we were escorted into a community hall where hundreds of faithful friends and community members came to show their gratitude and respect. I was amazed. I don't even think I know that many people, let alone be blessed enough to have that many show up at a memorial service. That says a lot about a person's life. When you are gone, what kind of legend will you leave behind? When you leave the world, will it be a better place than when you checked in? That is my hope for all of us.

Warm and Nourishing Vegan Recipes!

A common misconception seems to be that the word "vegan" in a recipe is synonymous with bland, boring, tasteless, cardboard, too healthy, etc. Well, I'm here to tell you that it isn't true in my kitchen! With a little creativity and some spice, you too can create mouthwatering vegan meals! 

I recently attended a (non-vegan) meeting and brought a vegan snack to share. The resounding response was "ooh! I hope it's as tasty as that snack you brought to our last meeting!" See? Folks can be trained to love vegan food!

I have been preparing vegan meals for several years and they just seem to keep getting better. I think I have only been avoiding sharing recipes on here because there are so many that we love! I didn't think I could ever share them all. But I'm going to try. Some of them are super simple. Others take some time commitment.

Well, without further ado : here are a few of our go-to meals and snacks to beat the chilly winter blues. Feel free to be creative and make adjustments as needed to suit your tastes. (P.S.  these are all gluten-free recipes, to boot!)

I hope they publish the same way that I typed them.  

Butternut Pear Soup

Makes about 6-8 servings

(Photo missing. Ate the soup too fast.)

We first tried this recipe from a vegan cookbook called reFresh. I have since tweaked it to suit our taste buds.

Preheat oven to 400F

You will need:

1 Large butternut squash

2 yams

1 large yellow onion,diced

2 Bosc or Anjou pears (not too ripe- harder is best), diced

1 inch chunk of fresh ginger, minced

1 cinnamon stick

1 cup white wine (any will work)

1 can coconut milk

2 Tbsp coconut oil

6 cups water

Salt and pepper to taste

Step 1: Halve the squash lengthwise. (Optional: toast seeds in the oven on parchment for a crunchy topping!) Place halves on an oiled baking sheet. Do the same with the yams. Bake in 400F oven for about 30-40 minutes. They will be ready when a fork goes in and out easily.  Remove them to cool. 

Step 2.  Bring water to a boil in a large soup pot. Add cinnamon stick and minced ginger and simmer on low-med heat. 

Step 3. Meanwhile, melt coconut oil in a medium skillet. Add diced onion and sauté until translucent. Then add white wine and pears and simmer until wine is cooked off. Set aside. 

Step 4.  When squash and yams are cooled enough to handle, peel the skins off (remove seeds) and cut into cubes. Add to the simmering soup pot. Turn off heat. Using a potato masher (or electric hand blender), purée the mixture in the pot to a texture that you like. 

Final step: Stir in coconut milk, onion and pears.  (Garnish with fresh parsley and/or minced red bell pepper for a flashy presentation! ) Salt and pepper to taste. Enjoy!

Potato, Fennel and Leek Soup

Makes about 6-8 servings

This one was fabricated by my talented man one evening while I was working. I was so impressed that I have to share it. (Also, we just started some fennel and leek seeds so that we can make it next winter too!)

You will need:

6 cups cubed Red potatoes (new potatoes work best) we leave the skins ON

1 bulb of fennel, finely chopped (save some of the green feathery tips for a garnish)

1 large leek, chopped finely

2 cloves garlic minced

2 Tbsp coconut oil

1 tsp. dried Italian herb blend

(I think rosemary is a key ingredient here!)

1/2 can coconut milk

6 cups water

Salt and pepper to taste

Step 1. Bring 6 cups water to a boil. Add potatoes and dried herbs and keep at a gentle boil until potatoes are soft.

Step 2. Heat coconut oil on medium heat and sauté leeks until translucent. Add fennel and garlic and sauté a few minutes more. 

Step 3. Mix fennel, leeks and garlic into pot with cooked potatoes. Add coconut milk. Turn off heat. 

Step 4. Using a potato masher, mash until desired texture is reached. We left ours a bit chunky. Garnish with fennel. Salt and pepper to taste. mmmmm!

Mango Chickpea Masala

Serves 4-6

I had two beautifully ripe mangoes to use up and we loooove curry, so I thought I would combine the two and...we fell in love.

2 cups cooked chickpeas

1 large yellow onion, diced

3 large red potatoes, cubed

2 ripe mangoes, peeled, cubed  

1 inch fresh ginger, minced

2 cloves garlic minced

1 large can diced/crushed tomatoes (or use fresh ones!)

1/2 cup fresh cilantro, chopped

Juice of 1 large lemon

1 green/red hot pepper minced

(Remove seeds and wash hands!)

1 can coconut milk (optional)

1/4 tsp mustard seeds

2 tsp curry powder

1 tsp cumin 

2 Tbsp coconut oil 

1 cup water

Salt and pepper to taste

Step 1. Melt coconut oil in a large pot over medium heat. Add onions and sauté until translucent. Add ginger, hot pepper, garlic and spices and stir for a few minutes. 

Step 2.  Add tomatoes and lemon juice and stir well. Add 1 cup water and potatoes and bring to a low simmer for about 15-20 minutes or until potatoes are soft. *Stir regularly to avoid scorching*

Step 3.  Stir in mangoes and cooked chickpeas. Add coconut milk if you choose to make this dish a bit richer. Salt and pepper to taste. Garnish with fresh cilantro. Serve over basmati rice or quinoa. It's also great solo with a few papadums toasted on the side!

These tasty papadums are gluten-free, made with lentil flour. Look for them in the ethnic foods isle!

Mexican Lasagna

Makes 12 servings

I was given this idea back in 2004 by a friend. It's gone through a metamorphosis and now it's a super tasty one-dish meal to satisfy your Mexican food craving!

Preheat oven to 350F

You will need:

1 package large Organic corn or other gluten-free tortillas

1 large can black beans (or 2 cups cooked), rinsed

1 jar of your fave salsa

2 bell peppers (red and green), sliced thinly 

1 large yellow onion, sliced thinly

1 cup corn kernels

1/2 cup sliced black olives

3 cloves garlic

1 jalepeno pepper, minced

1/2 cup green onions, sliced thinly

1 bunch fresh cilantro, chopped

Juice of 2 limes

2 tsp. ground cumin

1/2 tsp. turmeric powder

2 Tbsp coconut oil

*Optional: Daiya shredded  cheddar "cheese" to melt on top

And/or guacamole to top it off!

Step Uno: Melt coconut oil in a skillet and sauté onions until translucent, then add the bell peppers, corn, turmeric and half of the garlic and sauté a few minutes more. 

Step Dos: In a bowl, mix black beans, jalepeno, other half of garlic, cumin, salt and pepper and lime juice. Either hand mash or blend in food processor. 

Step Tres: Oil a 9x13 glass baking pan. Place one layer of tortillas in the pan, making sure to push them up the sides a bit. 

Spread a layer of the black bean mixture over tortillas.

Step Cuatro: Add a second layer of tortillas. Then spread the sautéed onion and pepper mix over top. 

Step Cinco: Place final layer of tortillas on top. Spread jar of salsa over the top. 

Step Seis: Cover with foil and bake at 350F for 40-50 minutes. 

Final step: Remove foil and sprinkle with green onion, black olives and cilantro (optional Daiya cheese can be melted on top).  Add a dollop of guacamole!

Chewy Gingerbread Cookies

Makes about 30 cookies

Strangely enough, I originally found this recipe on Martha Stewart's website quite a few years ago. (I know.) Thanks Martha. I adjusted it to be vegan and gluten-free. Just as addictive!! Beware!

Preheat oven to 325F (only when you are ready to bake...read on, you'll see)

You will need:

3 cups oat flour

2 Tbsp cocoa powder

2 tsp baking soda

2 1/2 tsp ginger powder

2 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp ground nutmeg

1/2 tsp fine sea salt

1/2 cup dark molasses

1 cup melted coconut oil

3/4 cup agave syrup

2 Tbsp grated fresh ginger

2 tsp vanilla extract

1/2 cup granulated raw sugar (to roll balls in before baking)

Step 1.  Sift together dry ingredients. 

Step 2. Melt coconut oil on low heat. Then stir in agave, molasses, fresh ginger and vanilla until blended well. 

Step 3. Transfer liquid to a large bowl. Mix in dry ingredients until dough is formed. (Coconut oil will slowly harden so mix quickly.)

Step 4.  Roll dough into 1" balls and then roll lightly in granulated sugar. Place on parchment on a baking sheet. Place baking sheets in the fridge for 20 minutes until balls are hardened. 

Step 5.  Place baking sheets In preheated 325 F oven for 10-12 minutes or until cookies are cracked on top. Allow them to cool by sliding parchment off of trays. Then enjoy with a cup of chai!

Chai Latte (from Scratch)

(Makes 4 average mugs full)

I lived for 6 months at a yoga ashram when I was 21. I learned to make fresh chai tea and have never forgotten this super simple recipe. 

You will need:

Enough almond, rice or coconut milk (jug, not can) to fill your mugs 1/2 way full

1/2 cup loose black pekoe tea

2 Tbsp minced/grated fresh ginger

8-10 green cardamom pods, crushed

Enough water to fill the other half of your mugs

Agave syrup or honey to taste

Step 1.  Bring water to a boil in a small pot. Add ginger, cardamom and tea leaves and simmer for at least 10 minutes. 

Step 2.  Slowly bring milk to a simmer, stirring frequently. 

Step 3.  Strain tea mixture and fill mugs half way. Top them off with the hot milk. 

Step 4.  Add sweetener to taste and add a sprinkle of cinnamon on top! Yummmmm!

Holy smokes. That was a lot of typing and thinking. A food blog would be a huge commitment. Maybe someday...

I would love to hear what you thought of these.

End note:

Do your best to purchase locally grown and/or organically grown foods ( or grow some in your own yard). They are less likely to contain chemical sprays, chemical fertilizers and GMO's. Thank you for reading.