COMING HOME

I went to OKC this past month at Matthew Kenney's RAW Academy. I am having a little bit of difficulty on my re-entry back home to Putney. YES I love it being so green, YES I love that we recycle and for the most part, we are a healthy state....so why is this so hard??? I am surrounded by gorgeous farms and organic this and sustainable that, responsible shoppers who bring their own bags.... but I just don't know where to put my efforts, instead of being inspired, I feel stuck. Is it a juice bar? A smoothie bar? A restaurant? I know I need to get out what is inside of me, I have something so big that I want to share, but I am still in the fledgling stages of my expression....what am I trying to say???? What is it I want everyone to know???

There were so many MORBIDLY obese people living in Oklahoma, and the streets were lined with Fast Food restaurants, I had HAD it with throwing away my wine bottles (there were several) into the trash. It's almost as if I was exposed to something that is SO urgent in nature, SO desperate and SO violent- like the tornadoes that have been whipping through the central states- WE NEED TO CHANGE........NOW.

I friend of mine posted on FaceBook that after a very long time of foregoing red meat, she ate a Grass Fed Hamburger and loved it. It wasn't her post that upset me, but all of the thumbs up she got- "Go meat" says another..... for me I understand people will always eat meat and that some may think they actually need it or crave it- I get it. But who then, is responsible for the change? I can tell you that Grass Fed Beef is NOT the mainstay in OKC- it's miserable, corporate run, slaughter houses. In Vermont- we are accustomed to fighting hard fort the lifestyle we want- for our families, our children- grass root movements move swiftly through the state- most with success- but we can't be held only accountable for Vermont. Because we don't live in Oklahoma, doesn't mean that it isn't happening. We are all activists, we are ALL political, whether we are conscious of our politics or not.

So this week started off a bit rocky. There was even a Tornado Warning in effect (!!!) on Tuesday I think it was and at about 3pm....everything went BLACK (we got a ride home that day).....Every morning, me and my new found friend, Beth, walk to school, about 2.5 miles each way. Our hotel is nesteled just on the back side of the NW Expressway, and yes the Expressway is just that, 8 full lanes of high speeding, two-way traffic, divided by a strip of concrete island down the middle. We traverse this every time we venture out. Once out past this mile of highway, we hit shopping center after shopping center with malls and mini malls filled with NOTHING really that either of us would partake in, tons of fast food restaurants, and clothing stores that I am unfamiliar but wouldn't count as options in my world. We pass Dillards, Jamba Juice, Cell Phone Stores, but nowhere we could go for take-out or food to bring back to the room- or even go out to for an emergency meal. Once we are away from school- food options are down right bleak. land-locked and seemingly food Locked, we both grew frustrated and hungry...School was awesome but we are only in session from 9-3pm- that leaves us with no access to food from 3 on, unless we eat at 105 AFTER school which we never have...If we ate what we had made for lunch during school, we only have left over sauces and scraps that a meal they do not make.........until Walmart.........WALMART!..........it had come up that Walmart had "select items that were organic".........REALLY? We had passed it on every single journey to and from school and every day we would walk by and say, there are so many people going in and out of this place.....WHAT DO PEOPLE NEED FROM HERE? So we made a plan....We would get a ride home (carrying leftover ice creams) and then traverse BACK out to Walmart....just to see, check it out........ We walked in and it was like walking into MECCA (among other things, those emails about Walmartions....they really do exist).....There right in front of us this bounty of fresh produce greeted us....Organic Lettuce, organic mixed greens, organic citrus, melons, bananas....FRESH FRUIT AND PRODUCE- a pretty extensive selection to boot! We were running around the store showing each other our organic and transitional treasures... Gone were the days of going without food in the evening, or trying to fill up on school food leftovers......We could have a salad, or fruit! Beth lugged 40 pounds of produce in her backpack, I carried the rest....we were the happiest we had been walking the highway walk, breathing in the fumes....we got home and broke into the watermelon....It was the most satisfying RAW meal to date.
Since, we have gone on "food field trips".....Lia, who is also in our friendly circle of Chefs, took us all to the HEALTH MART and Super CAO, both of which I am just floored exist out in the mid-west/ Bible belt locale...(check out the license plate)... The Health Mart was HUGE, with a full organic Juice and Smoothie Bar, but filled with organic fruits and vegetables, Superfoods, RAW foods, specialty foods and was holding a lecture while we were there, educating clientele on whole foods and the dangers of sugars and refined foods- it was incredible. We all got a coconut, and stuck a straw in it and rolled lazily through each aisle looking for more food blessings...it was PACKED! They had a crazy selection of RAW foods- more than I have ever seen in a store-store.....We shopped for over an hour and filled up Lia's cherry red convertible Mercedes. I have never seen anything like it on EITHER coast, the selection was just mind blowing. Later in the evening, we wanted more coconuts- we found them at the Asian Market-Super Cao- apparently there is a huge Asian contingency in OKC (?) Again, I couldn't believe it, it was like a warehouse STOCKED with goods, young coconuts, DragonFruit, Asian specialty items, produce, CRAZY produce....packages containing Vegetarian "Lamb Chunks" and "Veal" which I promptly passed on.....(???) but we came out- each of us loaded with coconuts, special hand tools,...- a Cleaver! It was awesome......I am amazed how the RAW community has infiltrated this very spread out landscape of Fast Foods- this is truly Fast food Nation...and here are these Gems that are standing and thriving in the midst of it......So now, my hotel fridge is FULL up of coconuts, organic greens and lettuce, cucumbers, lemons, limes, melon, (we ate the bananas), raw, soaked and sprouted pumpkin and sunflower seeds.....all and all, the week rounded itself out.
We did a little yoga in my room (HILARIOUS how the three of us strategically placed ourselves around the bed) and went to 105 for dinner and brunch this morning.....sat next to Mr. James Cromwell- .....("That'll do Pig, that'l do")...LOVE HIM- I was too worried to ruin his meal to go up to him, but I learned he will be attending again later in the week- so I will catch him then, LOVE FROM OKC. XOE

105 DEGREES....RAW.....WEEK ONE

So I have to say, I am more in love with food than I ever have been before. I am not sure if it's the feeling of being in total alignment with the PRANA or LIFE FORCE of of RAW, plant based foods, or if it is being in a place of total inspiration of what is possible with fruits, veggies and nuts- whatever it is.....I AM DOWN!

In one week, I have made beautiful KIM CHEE, gorgeous raviolis out of beets, layers of vegetable lasagna, pesto out of pistachios, Maple Maca Vanilla Pecan ice cream, hand rolls, sushi rolls, and the most amazing Chipotle Cheese Kale chips......ALL in the FIRST WEEK!!!

I spend all day every day working with the most amazing ingredients- simple, whole foods from the earth......how could I not be in love or inspired?
Thus far, my experience has solidified what I know I know about food, preparing it, putting flavors together...but it has humbled me all over again in knife skills and the wonderfully meditative aspect that comes when connecting with a task at hand...ONE task at hand...supreming an orange.... cutting 1/4 x 1/4 x 2.5 batonets, or 1/16 x 1/16 x 1/16 fine brunois.... I LOVE THIS SHIT......It is also lovely to know human beings can connect on so many levels and that food, for me, is indisputably one of my most favoritest of ways. I have met and share a classroom with 6 other fascinating individuals- all of whom on the first day I was like..."Who am I going to hang out with?" and in the course of one week, I would love to hang out with all of them. Beth, Tamara, Fran, Lia, Monica, and Sean. Chef Haylee is our resource and our guide through this fantastic journey and I want to know all that she knows! (I secretly want her job...but I think it would have to be on the east coast....). I am 5 days in and the most RAW I have ever been and my plan is to commit to being RAW for the time I am here. What is more amazing is that being here and being RAW, I realize I LOVE my beans, my bloomed brown rice and other favorite cooked foods and I will no doubt have them again- however, what has become abundantly clear is that my true commitment is to forever and ever, and from this day forward- EAT MORE RAW, more of the time, all of the time-and to share the wealth of health that comes from doing so- without hang ups, without guilt or expectations of what it is "suppose" to look like or what my percentage of RAW foods is.....For me RAW connects me to the planet and all of it's corners and creatures in a way and more than anything I have ever experienced, like an internal knowing that has been awakened- it connects me to the nourishment that is food, life, sustainability and sustenance.
Day one I was so excited about EVERYTHING that I put in my mouth...one of the first things we made was a macadamia nut ricotta cheese for our lasagna.... I couldn't help but bounce and bob around amidst all of my new comrades and out slipped a "FRICKEN YUM".....Sean quickly caught it and asked "why do you say FRICKEN?" I paused and sheepishly looked at him and I explained that there was just no other way to put it.

So my message? EAT MORE RAW.....My Mission?

To eat more raw organic foods, to inspire my community, to be BADASS, to be kind to others and all living things, to take care of the Planet, to shop local, to empower every individual through inspired action- so that they can be a source of empowered inspiration, to lead the change, be the change and share the change, infusing my community and the Planet with HUMANITY. RAWK ON.
FRICKEN YUM, LOVE, Ellen

Rice Pudding

OH MY....yesterday's snow hit me like a ton of bricks with bad moods.......argggggghhhhh.....I drove into Brattleboro to teach a class I was subbing for a friend- I was a bit grumbly......Class was small as was to be expected with the sh*t storm happening at a clip only to matched by the Weather Girls' It's Raining Men...I was in town until about 12:15 and the snow hadn't let up at all. I almost got stuck again pulling out onto Main St and the highways were no better. 91 we were moving about 30 mph single lane, and then there were those who were blowing by (I saw one of them later spun out into the median).
I pull into Putney and started to go up rt 5 just through town and there was a line of cars- stopped. GREAT.....GREAT GREAT GREAT GREAT GREAT GREAT GREAT...home seemed SO far away, it took forever for me to get this far!!!! ARRRGGHHHH..... I waited for a bit and then got out of my car to see what was happening. Cars had just spun out around the bend, out of town plates, two wheel drive.....not going anywhere...Cars were trying to go up AND come down...it was a mess. The line behind me grew longer and longer. Almost an hour I was there so when it was my turn to navigate the bend, it felt fantastic to clear it- no problem, now I just have the remaining 4 miles of uphill to go. All in all, by the time I got home I was DONE, my stomach was upset and all I wanted was easy mellow uncomplicated food. RICE PUDDING......it hit me so clearly... I knew what I was going to be smelling cooking in the house. But what about dinner???
Who cares...I started on the Rice Pudding.
I scoured the web for rice pudding recipes and adapted this version to be made entirely without any dairy- it came out so delicious- heavenly actually...it was creamy and warming- JUST what I was in the mood for. I have to say, it is pretty uncomplicated, and super satisfying in every way.

• 3/4c white basmati rice
• 1 1/2 cup water
• 1/4 tsp salt
• 2 cups soy/rice milk (or other nondairy milk)
• 2c Silk Creamer
• 1/2 cup agave
• 1T vanilla
• 2t cinnamon

In a large saucepan, place the rice, salt and water and bring to a boil over medium-high heat. Reduce the heat to low and cover, continuing to simmer for approximately 15 minutes or until the water is absorbed and the rice is cooked and tender.
In a bowl or large measuring cup/ container, mix the soymilk, creamer and agave and cinnamon and then add to the rice, mixing gently, everything together with a whisk until all is well incorporated. Keep the heat on low, stirring frequently- every 15 minutes or so, cooking for 30–40 minutes until the mixture is thick and creamy.
Once cooked, remove the pot from the heat and stir in the vanilla and top with more cinnamon. This is unbelieveable warm but it was just as if not even more delicious this morning......and again this afternoon ;)

I still couldn't quite figure out what I wanted for dinner. I really wanted pasta with *butter* - no greens, no sauce- just a big bowl of white pasta with butter-but we didn't have any pasta left and it was STILL snowing! I keep Rice Pasta in the cupboard so I made a Vegetable Soup with Rice Pasta, spirals with just a simple broth base (onion, carrots, celery, ginger and veggie bouillon), and I packed it with cauliflower, spinach and pasta spirals. This was equally satisfying- one of my most favorite soups. You can vary it by using different vegetables or by adding tofu or beans - it is never disappointing.........UNLIKE THIS SNOW.....

Hummus Canapes & Kitchen Appliances

I LOVE MY KITCHEN APPLIANCES.......they make cooking efficient- with the right tools, anything is possible. Today I am speaking primarily of my trio of MUST HAVES for the vegan kitchen-The Vita-Mixer, The Cuisinart Food Processor and my new food dehydrator (this one being the most recent addition but I have already embarked upon dried apples, mangoes, sprouted and dried almonds and next will be Kale chips!).


My Cuisinart has been upgraded to a beauty of a machine this winter and I just adore it. They have made a lot of changes since my older model which I had for over 10 years- including a work bowl that nests inside a larger work bowl, allowing for smaller jobs to be processed easily with less clean up or in lieu of using the bigger bowl. The price is around $180-225- depending where you buy it from but is well worth every penny.

My Vita-Mix, which I have had again for over 10 years is one of my most favorite kitchen tools EVER....I do soups, desserts, shakes, drinks- this thing is like a blender on steroids and for me proves to be an invaluable asset to my kitchen counter. It is expensive, I think maybe $3-400, you can also purchase refurbished ones that cost less and come with the same lengthy warranty if anything should happen (NOTHING DOES-the thing is a monster....)
There is a job for each tool, and some jobs that can cross from one to the other so that is what I am playing with lately- which job goes with what tool. Last night I made Fresh Spring rolls and made home made Hoisin Sauce- (peanut butter, tamari, sesame oil, chili sauce, vinegar and ume paste) and I tried it in the small work bowl of the Cuisinart- it was messy- I ended up transferring the sauce over to the vita-mix and that's what happened for me today while making hummus.

Because my old processor was such a beast, I never kept it on the counter- thus I never pulled it out to use it either. I would make delicious creamy hummus in the vita-mixer but today , I tried making it with my new silver bullet Cuisinart, gloriously seated on the counter. I have to say- the vita-mixer makes it like commercial hummus you buy in the store- no lumps, no chunks- smooth blissful Hummus. The Vita-mixer also allows you to incorporate herbs or peppers and blends eveything entirely for full flavor of each added ingredient. SO...I started in the Cuisinart but ended up in the Vita-Mix....

I love Hummus- what could be bad? Chick Peas...tahini.....garlic...lemon juice....YUM.... I had Chick peas staring back at me for the past several days in the fridge- left over from my Chick Nuts explosion last week, so for lunch, I made Hummus Canapes (hummus atop home made seasoned pita crisps, tomatoes and sprouts)...

Hummus:

• 2c cooked chick peas, washed and drained
• 1/4c olive oil
• 1 heaping T of tahini
• 2t ground cumin
• juice from one lemon
• 1 clove of garlic, smashed
• 1/4c water
• salt and pepper to taste

Put everything in the processor or your choice except the water- add in slowly to desired consistency. Season to taste.

Pita Crisps:

• 3 whole grain Pitas, cut into triangles
• 2-3T olive oil
• 1t cumin
• 1/2t paprika
• 1T nutritional yeast
• salt & pepper to taste

Toss all of the ingredients together in a large bowl and mix until well coated. Lay out pita on a cookie sheet and bake at 400 degrees for 6-8 minutes or until browned and crispy.

To assemble the canapes, spoon hummus over a pita crisp, top with diced tomatoes and sprouts. *D E L I C I O U S*

Linguine with Vegan Meatballs!

I was still dragging around some yesterday- went to spin (THANK GOD) and then came home and paced around my abode for the duration. I did have the inclination to make some sauce- I figured I was home for the long haul and the smell of sauce on the stove is an incredibly fond childhood memory- so off I went....time to make the sauce. My traditional sauce has become a no brainer and a staple- in the winter I make sauce at least once every two weeks if not once a week. I think I may have posted my sauce before but it is

• 1 large can crushed or diced tomatoes
• 1 jar of tomato sauce
• 1 large onion
• 2-3 cloves of garlic
• 3-4T olive oil
• 1t maple syrup
• 1 empty tomato can plus one empty tomato paste jar of water (rinse out the leftover tomato)
  
• chili pepper
• salt and pepper

I decided we would have Linguine and "meatballs" for dinner. I remember helping my mom make meatballs - I LOVED THEM....more than the pasta they went on. You can dress them up with spices or fresh herbs, minced parsley is especially delicious but I was going for easy yesterday....m e l l o w.........My mom would start the sauce in the morning so by the time I came home from school, there would be meatballs and sauce for snacking. The whole house had this incredibly warm, cozy, savory smell that filled the rooms...... I would linger in the kitchen stealing 2nds and 3rds- she would yell at me to get out of the meatballs- that and the french baguette she would buy to go with dinner...FRICKEN YUM.....

I make them almost the same way she does except I use a ground meat substitute mixed partially with a sausage substitute, last night I just used Gimmie Lean (which comes in a tube in the "meat" section), breadcrumbs (I made my own out of two slices of whole grain bread), 1/2 of an onion-minced, salt, and pepper.



The need to measure here is relative- you want them to hold together so if there is too much bread, they will fall apart during cooking- My mother's rule of thumb was that whatever the consistency of the meatball before it is cooked will be the same after, so it shouldn't be too dense or to crumbly. You know this by mixing with clean hands, when they start to feel right, they are ready for shaping. I spoon them out with a small ice cream scoop and then with wet hands, roll them into their even, round, shape.

The next practice came from my Nana- she used to pan fry her meatballs prior to adding to a sauce- besides mixing everything under the kitchen sink into her meatballs (to extend the meat, saving $$$)- she would fry them so they would absorb less sauce while cooking (so smart) so it would yield more sauce. I pan fry them to give them a nice color and crust. I don't always add them back into the cooking sauce- last night I didn't- just a quick pan fry and then they are set aside for the top of the pasta.
This is also the point where I eat like FIVE of them with the cooked sauce, hovering over the stove like when I was 11- nostalgic of my after school snacking routine....

Pasta for me is such a comfort food- semolina pasta especially, I could eat it all of the time- I don't though- again, too much no-whole-grain guilt. I planned ahead yesterday and had purchased Whole Wheat Cappellini but when it came down to making dinner- whole wheat ironically seemed too heavy- we had traditional (DELICIOUS) organic linguine instead. Not that there isn't a place for pasta alternatives- I am a BIG rice pasta proponent and also enjoy a bowl of whole wheat pasta now and again- but Linguine, Spaghetti, Capellini pasta- shouldn't be messed with, it is such a treat..........

I had fresh broccoli that I cleaned and trimmed up- I blanched it for 4 minutes in the salted pasta water (SO smart) and then tossed it with olive oil, lemon, salt and pepper- another one of my staples and favorites- especially cold. SO..... there you have it- Linguine with Vegan Meatballs and Lemon Broccoli.

Purple Blues

I have to say, I am feeling the weight of winter, the cold, the blaas....- every time February rolls around with it's 28 days, I say- either out loud or to myself- it is the fricken longest month of the year. Even with a consistent practice of yoga, exercise and healthful eating, I tend to feel a bit cagey. I have been a bit in the doldrums with food creatively speaking this past week, wishing that I were living in LA, Boston or NY for alternative and unique veg dining experiences.....local Chinese Food can only take me so far......It isn't so much even that I haven't made good food- I think it is genuinely the need to be replenished, taken care of, my soul to be fed by another....(and cleaned up by another).

Last week I purchased a food dehydrator which I am really excited to use- It made me think of when we have a garden, all of the cool things we will be able to do. I am excited to try RAW recipes with it as well. I bought a whole bunch of apples and mangoes- that I have yet to prepare- See what I mean???...... all of the makings but not so much inspiration these past few days....I would love take out....vegan take out.

Yesterday I made Roasted Purple Sweet Potatoes with Onions and Maple Syrup- they came out really nice, I was a little confused eating them- but they were sweet and nutty. I sliced them with a mandolin, did the same with the onion. Tossed them in a bowl with olive oil, maple syrup, salt and pepper and roasted them for an hour at 400 degrees.



For dinner, I made a Lentil Loaf- I would actually call it the Half Assed Lentil Loaf- I had made a pot of French lentils and had them in the fridge and I had quinoa, also sitting in the fridge. SO...in a bowl I mixed the lentils, the quinoa, diced onion, about a cup of breadcrumbs (I made), some olive oil, ketchup, salt and pepper- I did zero measuring, prepared mainly by checking if the mix was holding together or not. I had purchased some string beans and seared them with garlic and made a quick mash of potatoes. It all sounds more glorious than it came out- I mean it was good-it had a good taste, it was yummy, but my MOOD...eating has felt a bit deflated as of late! Candle Cafe....take me away.......

I teach Yoga class tonight at 6:15 with my awesome students so we will be eating later......CB is doing the cooking, Escarole and Beans with brown rice- a staple in our house and a favorite.......It is a one pot sort of meal that always comes out incredibly delicious and satisfying...

• 2 cans white beans, rinsed and drained
  
• 1 large head of escarole
• 3 cloves garlic, smashed and minced
  
• 3T olive oil
• chili pepper, pepper & salt to taste
• 1c water
  

In a large saute pan, add 1T olive and 1 clove of garlic, add salt and chili. Saute the escarole over medium high heat until wilted- remove from pan and set aside.
In the same pan, add 2T olive oil, and the remaining garlic, chili, salt and pepper. Add the beans and saute until coated. Add 1 cup of water and let the beans cook partially covered until the beans start to break down and get creamy- about 15-20 minutes - you may need more water if they look dry. In the last phase of cooking, add back in the cooked escarole until everything is heated through. Serve over brown rice or whole grain bread. I quickly made Gomasio
(GO-MAS-EEE-O) to sprinkle over the rice- unhulled sesame seeds with salt, toasted in a hot pan until golden and roasted. Make a lot of this- it is awesome to sprinkle over everything- it is hard to believe so much taste can be in that little seed.....

The sun is shining a little bit longer each day.....March is next week.....spring is right around the corner.....COME ON SPRING........