This recipe comes from Elanaspantry.com,a gluten-free recipe blog. She gives the recipe for a cashew milk, but I opted to try the thicker, creamier version for my evening tea since I have a carton of almond milk in the fridge.

For the viscosity of regular whole milk add 2 more cups of water to the Vitamix; if you want to make milk with the consistency of 2% cow milk, add  an additional 3 cups of water.

Elana says, “Cashew milk is very foamy when first removed from the blender; it settles nicely after sitting in the fridge overnight. Often a layer of cream forms on top of the milk, though don’t be thrown, underneath is pure, delicious white stuff.”

I like the cash and half. It whitens my tea like half and half would and by the spoonful has a thick, mildly sweet taste. The recipe is relatively effortless and gives me just what I am looking for in my blackberry sage tea. Thanks, Elana!

Rather than indulging in a traditional American creamy, mayo-laden potato salad, I propose this alternative: a Greek-inspired potato salad that is far more refreshing and appropriate for summertime picnic tables. Use of small waxy red potatoes keeps the glycemic index lower than using russets and ensures firm texture. Red onions carry anti-inflammatory quercitin and the mint and lemon pair well for a truly refreshing side dish. Obviously, the feta is optional. If you include feta, I recommend a sheep milk feta, ideally raw and local, but imported is a flavorful alternative.

• 10-12 small red-skinned potatoes
• ½ small red onion
• 1 lemon
• ¼ cup olive oil*
• ¼ cup lemon juice*
• 1/3-1/2 cup mint, chopped
• ¼ cup parsley
• Salt and pepper to taste
• 1/3 cup kalamata olives, diced (optional)
• 2 oz. imported Greek feta cheese, crumbled (optional)

Dice the onion into small pieces and cover with near boiling water to draw out the strength. Add the juice of ½ lemon. This creates a mild, and somewhat tangy onion that is less overwhelming to the palate.
Peel the potatoes, cut into large bite-sized chunks of approximately the same size, and rinse well. Add potatoes to a pot of cold water to cover by 1 1/2 inches, bring to a boil, and boil at medium-high heat. Test after 15 minutes for doneness – they should be easily pierced with a fork. Remove when done, drain, and place onto a cookie sheet to cool. Transfer to a serving bowl or dish when cool. Add onions, olives and optional feta and toss.
To make the dressing, in a small bowl, combine olive oil, lemon juice, mint, salt, and pepper with a whisk.
Serve at room temperature or chilled. When ready to serve, pour on the dressing, toss, and sprinkle with parsley.

Serves 6

(*If you prefer a more “wet” potato salad or will be serving it the next day, increase the amount of lemon juice and olive oil to 1/2 cup each and use as desired)

Why wait for the weather to change? Planting an indoor herb garden can be an easy way to introduce yourself to the joys of gardening and is a wonderful way for gardeners to get their gardening-fix even during darker, colder months. Tending to plants can be very relaxing, therapeutic, and rewarding. Harvesting fresh herbs for spaghetti sauce, stews, and broiled meats gives your food a flavor which rivals your favorite restaurants! It is far less expensive than buying herbs in the store, and since it is a living plant, you never have to worry about the excess rotting in the fridge!

What You Will Need:

• A Window – ideally with Southern exposure in winter. If you live in a dark place, you can use full-spectrum lamps to keep your plants happy!
• Herbs – choose plants which you will actually use (I rarely use marjoram, even though it grows easily). My favorites – basil, thai basil, lemongrass (not an easy one to grow), cilantro, and oregano. You can start from seed if you wish, or purchase starter plants from your nursery.
• Several small pots with holes for drainage – individual pots will allow you to keep an easier eye on each plant and its needs. If space is of concern, you can group them in one container, but growth may be compromised if your herb choices have differing needs.
• Organic Soil – Choose organic, compost-rich soil for your plants. It contains a wider spectrum of nutrients and beneficial organisms than standard potting soil.
• Plant food — worm castings, worm tea, PlanTea, or fish emulsion among others to give your herbs once a week.

For actual planting, this video is a basic how-to.

For some medicinal qualities of common herbs and spices we use in cooking, check out this blog post!

This vegan pesto was a great hit last night! The miso is a fine substitute for cheese; most could not even tell the difference!

1 cup pinenuts (use equal parts pumpkin and sunflower seeds for nut allergies)

1/2 cup high quality extra virgin olive oil

4-5 cloves garlic

3 tbsp. chickpea miso (or mild yellow miso if you are not detoxing or soy-sensitive)

2 tbsp. fresh lemon juice (1/2 – 1 lemon)

2 bunches fresh basil

Tear basil leaves from stem. Place all ingredients in a food processor and blend until smooth. Thin with additional lemon juice, if desired.

Toss with spaghetti squash, use to flavor soups, or add onto sandwiches and pastas.

This post is part of Food Renegade’s Fight Back Fridays food carnival. Click here to learn more about sustainable eating and living.

This salad is a quintessential bone-building meal! Dandelion leaves contain more calcium and iron than spinach and anchovy fillets – with the bones – are also a fantastic cource of calcium. The anchovy and balsamic pair well with the bitter nature of dandelion greens rendering this salad a tasty addition to a crisp spring evening. Sweet peppers add additional texture and color.  Serves 4.
1 large bunch Dandelion Leaves, or
4 Wild Dandelion Plants *
1 small red or yellow sweet pepper
6 Anchovy Filets
3 Cloves Garlic, peeled
1/4 c extra virgin Olive Oil
3 tb Basalmic Vinegar
Ground Black Pepper
optional: 1/2 avocado, diced or 1/4 cup toasted walnuts

Instructions
Wash dandelion leaves thoroughly and remove any bits of dirt, root or damaged leaves. Dry. Trim large leaves into 2″ long slivers; leave smaller ones whole. Blend anchovy filets with garlic, olive oil and basalmic vinegar. Toss leaves with dressing, then divide among 4 plates. Top with black pepper and serve at room temperature, preferably al fresco in the garden.

*Note: Be sure plants gathered from the wild havent been sprayed or treated with chemicals. If you arent sure, dont use them.

Source: San Francisco Chronicle

I began the work in a final attempt to come to peace with food and to learn a new way of coping with life so that I did not turn to bowls of popcorn and tortilla chips, chastise myself for it, and repeat the habit the next time I was overwhelmed. What I gained from devoting myself to learning it over the following two years was profound.

• I became more in touch with what I was feeling and more clear in expressing myself.
• I was able to see the pattern and break it before I engaged in it. When I did engage in it, I recovered more quickly and compassionately than I ever had been capable of before.
• My ability to work within the stresses of day-to-day life skyrocketed-now there is very little panicking, getting frustrated, or feeling trapped! 
• I witnessed others doing the work with me also experience greater calm and joy in their lives as they became well-versed in their internal world and learned to choose different responses.

The numerous small and large ways in which it has affected me cannot be measured. My heart is lighter, I can laugh at myself more, and I have come to peace with how much of life has unfolded.  Last year I began training to become a provider for this Method myself, so that I can share these skills with others who are looking for less stress and greater joy in their lives.
With so much seemingly out of control these days, having an internal safe haven is paramount to getting through the rough patches with our hair and wits intact!

I encourage you to learn a bit more about the Method, and look for more information on telegroups and individual coaching from VIBRANCE to appear in the next few weeks. Wired for Joy, the 6 week introductory course to the Solution Method, will begin in early May.
If you are interested in registering for Wired for Joy or wish to begin individual coaching now, please contact me at aimee@vibrancenutrition.com or by calling 206-227-1231

For more information on Developmental Skills Training and the Solution method, please click here and here.

I also highly recommend the book The Pathway, by Laurel Mellin – developer of the Solution Method.

PCC is the local co-op in Seattle, Washington. This recipe is my favorite use of kale, and is a wonderful dish any time of year.  If you live in Seattle, you can usually find this in the deli. YUM!

1 cup uncooked organic wild rice

1/2 cup olive oil

1/2 cup lemon juice

1 teaspoon minced garlic

1 teaspoon salt

1 teaspoon black pepper

1/2 bunch organic kale

1/2 bunch organic chard

1/2 diced red bell pepper

1/2 diced yellow bell pepper

1/2 thinly sliced fennel bulb

1 bunch green onion, chopped

1/2 cup chopped parsley

**Optional: add toasted almonds or walnuts, if desired

Bring 3 cups of water to a boil. Salt the water (if desired) and add rice. Bring back to a boil, cover, reduce heat to simmer and cook for 60 to 65 minutes. When the water is absorbed, remove from heat and let cool.

Meanwhile, make the dressing by whisking together olive oil, lemon juice, garlic, salt and pepper. When the rice is cool, toss with dressing.

Remove tough stems and ribs from greens and chiffonade. Combine with peppers, fennel and green onion. Just before serving, toss veggies with dressed rice.

Serves 6 to 8

Recipe from PCC Natural Markets, Seattle, Washington: http://www.pccnaturalmarkets.com

I’ve got many batches of kombucha going now — about 5 huge jars. Babies are sprouting all over!

Here are some successful recipes for kombucha tea that I have made in the last month (by successful, I mean outstanding in taste):

• 20 cups water
• 3 cups sugar
• 6 bags green tea (Kirkland Signature)
• 4 bags Celestial Seasonings Gingerbread Tea

Fermentation period: 20 days — the length of this time to ferment is likely due to the colder weather. You want to dip a non-metal ladle or spoon in and sample your kombucha brew after about 11-14 days to test for desired flavor.  The flavor of this batch is reminiscent of spiced apple cider.

Also, a Jasmine Green Tea yieled a delicate floral flavor. Harvested early, this batch retained a sweetness to it that was almost overpowering. I’ll let the next batch ferment a few days longer.

Beans have been all the rage in my kitchen this winter. Mash ‘em, slow cook ‘em, open a can of ‘em.

Beans are a powerful food – full of heart-healthy soluble fiber, folic acid, cholesterol-free protein, and beneficial phytochemicals. However, they have a nasty reputation for making themselves known as they pass through the entire digestive process.

If farts have you phobic, I’d encourage you to try some of the following tried and true methods for reducing the gas-producing probablility of this wonder food:

• Beans contain a difficult to digest oligosaccharide called raffinose that causes some distress if consumed. Pre-soaking the beans, discarding the soaking water, and scooping off the foam that rises to the surface reduces ingesting this carbohydrate greatly. Soaking helps breaks down the raffinose, and the foamy stuff on top is some of the remaining indigestible starch.
• If using canned, rinse thoroughly! Beans are cooked in the can, so all those indigestible carbohydrates remain behind. I recommend draining the can in a colander and rinsing thoroughly.
• Many cultures have figured out ways to increase the ease of eating beans.  For Mexican food, you can add epazote, add kombu to beans for both flavor, powerful nutrition and gas-reduction, and Mango powder (Amchoor), fennel seeds, fresh peppermint, fresh cilantro and fresh ginger is often used in Indian cooking for the same purpose.
• Add beans to your diet a bit at a time to introduce them to your system. This is especially helpful if you have been consuming a low fiber diet for some time.
• When all else fails, Beano has been known to be helpful! I have not personally needed it, but have heard others swear by it.

Ready to try some recipes?

Click here for a great source of many bean recipes! Also, my recipe archive has some of my personal favorites posted!

Italian-Style Swiss Chard

Yield: 8 Servings

Ingredients

• 3 lb swiss chard
• 2 tbsp. extra-virgin olive oil
• 1 1/2 tbsp minced or pressed garlic
• 6 chopped anchovies (WITH bones for extra calcium)
• 3 tbsp. balsamic vinegar
• 1 tsp. salt & pepper

Instructions

Trim stem ends of chard. Thinly slice stems crosswise up to base of leaves; set slices aside. Reserve a few whole leaves to line serving dish; coarsely chop remaining leaves. In a 6 to 8 quart pan over medium-high heat, stir oil, garlic and anchovies until garlic is slightly softened, about 2 minutes. Add chard stems; stir until softened, about 2 minutes. Stir in chopped leaves (a little at a time if pan if full), cover, and cook until wilted, about 4 minutes. Mix in vinegar; season to taste with salt & pepper.
Garnish a serving dish with reserved chard leaves; spoon greens atop these leaves and serve.

Fettuccine with Swiss Chard, Walnuts and Lemon

Makes 2 servings

Ingredients:

• 8 ounces rice fettuccine
• 2 tbsp. extra virgin olive oil
• 1 garlic clove, sliced
• kosher salt, pepper, and crushed red pepper to taste
• pinch of fresh chopped rosemary
• 3 cups Swiss chard, washed
• 4 ounces clear vegetable or chicken stock
• 4 tablespoons halved walnuts
• 1 tablespoon white wine
• juice of half a lemon
• OPTIONAL: 1/2 cup grated parmesan cheese

Preparation:

Bring a large pot of lightly salted water to a boil.
Over high heat, place the oil and garlic in a large sauté pan and gently cook until the garlic turns golden brown. Add  roughly 3 pinches of salt, 2 pinches of black pepper, and 2 pinches of crushed red pepper to the oil, or flavor to your liking. Add the rosemary and Swiss chard. Sauté for 1 to 2 minutes.

Drop the pasta into the boiling water and cook until it is tender but still has a bit of bite to it (al dente).
While the pasta is cooking, add the stock to the Swiss chard and steam-fry for 1 to 2 minutes until reduced in size. Add the walnuts and cook for 30 seconds. Add the lemon juice and olive oil. Taste for seasoning.
Strain the pasta from the water and add it to the Swiss chard. Toss it all together until most of the liquid is absorbed by the pasta. Add the cheese (if using).
The pasta should be slightly creamy, and no extra sauce should be apparent. Divide into two bowls and serve.

Swiss Chard Dahl

Ingredients

• 2 lbs Swiss chard
• 1/2 teaspoon cumin
• 1/4 teaspoon turmeric
• 1 teaspoon coriander
• 1 large Onion, chopped
• 3 cloves Garlic, minced
• 1 fresh red chili
• 1 teaspoon ground black pepper
• 1 cup red lentils
• 1/2 cup stock
• 1 can peeled tomatoes
• salt to taste
• 1 small can tomato puree (to thicken)

Instructions

Chop the old stems tips off the swiss chard and compost. Slice the stems into 1/4 inch pieces.  Steam them in a large frying pan with a little water with add the chopped chili, garlic and the onion. When the onion is tender add the black pepper, cumin, turmeric, and coriander.  Cover and simmer for ten minutes. Meanwhile, coarsely chop the remaining chard leaves and add to the pot with the stock. Add the red lentils and simmer for a couple of minutes more, then add the canned tomatoes; continue to simmer for about 10 minutes. The lentils should be soft but still intact. Add about half a can tomato puree and salt to taste. Simmer for another couple of minutes till the dahl has thickened.
Serve with brown rice.