It’s pretty awesome to eat these treasures…and see them grow.
There’s a great quote by Rumi “Do you pay regular visits to yourself?” It’s always struck me because if I’m not conscious about my choices, hours and days fly by and I haven’t checked in with myself. It’s entirely too easy to do. I generally do a formal meditation most days, but it’s kinda nice to “hang out” in the present, too.
So I’ve been very grateful that I’ve really made a point of “making regular visits to myself” by spending time in the evening, lying in the grass and looking up at the trees. It’s soothing…the sound of the wind, the birds, the crickets…and a nice way to wind down after a long day. I don’t do it every day, of course, because it’s not nearly as charming to sit in the rain, but it’s become quite a regular habit. I’m thankful I’ve made the time and space, and the weather this year has been so deliciously perfect that it’s been a huge pleasure.
How do you pay regular visits to yourself?
I have a confession to make: collards aren’t my favorite. Don’t get me wrong, I LOVE kale, adore broccoli rabe, and like turnip greens from time to time. But collards? They’re not usually my favorite. When I went hunting for greens starts, that’s all I could find, so that’s what I planted.
When the leaves were little and cute, I’d throw them in salads. As they got bigger, I thought they’d make good wraps. I was right.
Unlike some of the other recipes that wrap multiple layers, I’ve gone for a single wrap vs the doubled-up layer. They’re a wee bit “bite-y” for me with too much collard per bite. I also found that rubbing the inside of the collard with olive oil also seems to mellow out the flavor.
2 big ‘ole collard leaves
1/2 cup hummus of your choosing
Rub inside of collard leaf with a little olive oil and cut out part of the stem. Put 1/4 cup hummus and 1/2 cup veggies de jour in the collard leaf, wrap the bottom like a burrito and skewer with a toothpick to hold in place.
Surprisingly, these guys travel well and keep well overnight, too. I’ve made several different variations with whatever veggies I’ve had on hand. My favorite? Kalamata hummus, carrots, yellow pear tomatoes, red leaf lettuce and cilantro. YUM!
I will hopefully be remembering to submit these to Gluten-Free Wednesdays over at GFE. Gluten Free Wednesdays are a carnival of gluten-free goodies co-hosted by Linda of Gluten-free Homemaker, Shirley of gluten free easily and Lynn of Lynn’s Kitchen Adventures. Hop on over for some more good stuff!
I’m speaking on MS in Vienna next Weds and started to think about what I wanted to say. And there are two myths on diet and disease that are pretty much ubiquitous. They’re both damaging, and they apply not only to MS, but to pretty much every autoimmune disease, and apply to most other chronic diseases.
- Conventional wisdom: diet has nothing to do with disease. If you want to get well, take your meds and go to your doctor. Don’t waste your time and money with diet changes. Move along; these aren’t the droids you’re looking for.
- Some alternative views: Nutrition heals everything. (positive thinking does, too.) So if you go on the Swank diet, the Wahls protocol, raw foods, gluten-free, Paleo, etc. or think happy thoughts, your disease will go into remission or be cured. If it doesn’t, you’re doing it wrong/not trying hard enough/not seeing the right practitioner.
Both are a complete and utter load of horsie poo, and are damaging to health in a global way.
It’s ridiculous to think that what we eat doesn’t affect our body’s function, and the new dietary trials and increased awareness is a huge plus. It’s equally problematic to suggest we have no control over our health and our doctors are the wizards of all. Almost everyone I see has some physiologic benefit from dietary change—I can’t think of any exceptions to that rule, but I’m qualifying with “almost” just in case.
But oh my GAWD what an awful burden we put on people when we create a culture of personal responsibility for curing disease. It’s a guilt and shame producing cesspool, and undermines the potential good in healthy changes. BTW, Dr. Wahls does not claim to have cured her MS. She is clear that she’s learned to manage it and eliminate many of the symptoms. That is a beautiful thing…as long as we don’t start using it as a weapon and clubbing people with it.
A decade or so in this field has also given me the humility to know that while I can guarantee that the Twinkie diet will not work, I don’t always know with certainty which of the whole-food, low sugar, balanced ways of eating will fit best for a given person. Nutrition can help you live as fully as possible. That’s just not as sexy as saying nutrition will cure all diseases.
[end of rant]
I know I haven’t been posting anywhere near as many recipes lately. I’ve been taking on more projects, and that’s been a mixed blessing. I enjoy my work, but I’m also someone who has the tendency to take on too much. Ah, to find balance!
So I’m delighted to share one of the recipes I make almost every year. I regularly grow garlic, and seriously, what do you do with 20 bulbs at a time? Answer: roast a bunch. There are several ways to do it, and all taste and smell amazing.
Method 1: partially peel, cut off the tips of the garlic. Cover 1/2 way with EVOO, bake at 350 until soft, browned and tasty. I think it took 1.5 hours. Cool, cover the roasted garlic completely with oil, refrigerate or freeze.
Method 2: Peel cloves entirely. Put them in a “basket” lined with foil, then lined with parchment and fill it up with olive oil. Cover with foil, crimp, and bake at 350 until it smells amazing. Cool, refrigerate and enjoy.
Bonus: either way, you’ve got an abundance of garlic infused oil, too. Refrigerate the oil to eliminate the risk of food poisoning.
It’s amazing slathered on veggies, chicken or bread, pureed into a dip, etc.
Chez Harris is a dedicated vampire-free zone.
I’m sending this yum over to GFW (Gluten Free Wednesdays) a carnival of gluten-free goodies co-hosted by Linda of Gluten-free Homemaker, Shirley of gluten free easily and Lynn of Lynn’s Kitchen Adventures. Hop on over for some more good stuff!
I don’t quite have the words to express my love and gratitude for Mr. Dude, my husband of 10 years today, so I’ll let the pictures do the talking.
I am very, very grateful for Mr. Dude’s love and support in the ~15 years we’ve been together, and the 10 years we’ve been married.
This weekend will be the end of my 3rd semester of teaching Mindful Eating and Nourishment to nutrition grad students and coaching students at Maryland University of Integrative Health. It’s definitely been a whirlwind, and I’m so glad I jumped in. While I’ve done a lot of community and online classes, grad school is a really different rhythm, and blending the science with meditation practice has been both challenging and exhilarating. In many ways, it has really pushed me to grow—especially since it’s such a distance away, and I generally avoid driving whenever possible.
I knew I’d enjoy teaching. I didn’t realize how much! Teaching helps me learn the material in a much different way than when I’m working one-on-one or teaching online, and the students are amazing as well. Of course, when there are 40 final projects on my desk next week, I’ll remember why I don’t teach more classes, but I’m so glad to have this opportunity.
The little bunny above was out rabitting during my class and hanging out by the door until he got everyone’s attention. Clearly he wanted attention, so I got a picture of him after class. He was so tiny!
Summer is the perfect excuse to prowl through the archives, and find my favorite recipes that are great this time of year!
Nana Skillet Bread (GF, CF, EF, SF, sugar free and vegan)
Salsa-Mole (GF, CF, EF, SF, sugar free, vegan)
Summer Rolls (GF, CF, EF, SF, sugar free and vegan)
Parchment Tilapia, Lazy Style(GF, CF, EF, SF, sugar free)
Minty Chicken GF, CF, EF, SF, sugar free)
Turkey Garden Burgers (GF, CF, EF, SF, sugar free)
Lemony Mint Quinoa (GF, CF, EF, SF, sugar free, vegan)
Simply Yum Quinoa (GF, CF, EF, SF, sugar free, vegan option)
Summer Lovin’ Salad (GF, CF, EF, SF, sugar free) (GF, CF, EF, SF, vegan sugar free)
Grilled Herb-y Peppers (GF, CF, EF, SF, sugar free and vegan)
Basil Pesto (GF, CF, EF, SF, sugar free and vegan)
Garlic Scape Pesto (GF, CF, EF, SF, sugar free, vegan)
Red Pepper Sauce (GF, CF, EF, SF, sugar free and vegan)
Chocolate Raspberry Pie (GF, CF, EF, SF, sugar free and vegan)
Nanaimo Bars Redux (GF, CF, EF, SF, sugar free and vegan) (updated recipe coming soon!)
Sunshine Panna Cotta (GF, CF, EF, SF, sugar free)
I’m submitting this chocolate review to Gluten Free Wednesdays, a carnival of gluten-free goodies co-hosted by Shirley of gluten free easily, Linda of Gluten-free Homemaker,and Lynn of Lynn’s Kitchen Adventures. Hop on over for some more yum!
Most people fall in love with their houses. I fell in love with the driveway and trees. I’m in love with the trees, and the delicious green-ness. It feels like such a treat to come home to my very own mini-sanctuary, and I’m thankful each day.