This time of year has long felt like a time of intriguing and exhilarating paradox for me. A time of abundance and harvest, all the colors and tastes of food in season, delicious nourishments, a festival of flavors.... And at the same time, from this place of abundance and joy, we are entering into the season of letting go, the exhalation. We are returning to our most essential connection with life, returning to our breath and body, our embodied spirit. For more ideas and information on the season of Fall and its element of Metal (Lung and Large Intestine), please take a look at this blog. And also this one, on keeping healthy this time of year....
Now is a great time to strengthen our body’s vital resources for Fall and Winter.... I really recommend (surprise!) acupuncture and massage this time of year, “back-to-school” treatments for kids, and stocking up on herbal home remedies.... I’m also happy to come to work places, organizations, children’s groups to give workshops on keeping healthy this time of year.
This past weekend went up to Huckleberry Regional Preserve and savored a walk through ripe huckleberries and beautiful manzanitas and madrones; apparently the native plant community there is actually quite unique. I learned recently that manzanita essence is used to release and unblock stuck places in our selves-- makes complete sense when you look at their dancing shapes. Posting a few pics on the Manzanita facebook page-- take a look and feel free to “like” while you’re there.... Hiking again this morning more baby lizards and snakes.... interesting that the animals often seen in late summer and early fall are the shape shifters....
Recently a number of people have been asking me for recipe resources. In addition to a few books that I’ve recommended before, I’ve added a few blogs I like to glean from. I tend to be a somewhat free-spirited cook myself.... But have attempted to offer up, first, a couple of my own recipes-- all measurements are approximate and free to be tinkered with!:
Seasonal Pancakes (these are thin, moist pancakes, delicious on their own or with your favorite maple syrup, honey, etc):
Combine in a blender:
- 1/2-2/3 of a cup seasonal fruit or vegetable
- (for example, apples baked or sauteed in butter, peaches, cooked carrots, etc)
- 4 eggs (pastured if possible!)
- 1/2 cup yogurt or thick coconut milk
- 2/3 cup gluten free rolled oats (or other grain combination-- I often use a bit of fresh masa from the farmer’s market; you could use brown rice, quinoa, etc in combination, or almond meal)
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp ginger, cardamom, nutmeg, or all three
- 1/4 tsp sea salt
Blend for 2-3 minutes. Can then either fry up in plenty of butter or coconut oil or let sit overnight and cook the next day (will be thicker that way)
Salmon Cakes (salmon is still in season but you can also use canned wild red salmon-- try for a BPA free can and sustainably caught!)
- Approximately 14 oz of gently cooked or canned salmon
- 2 eggs (pastured)
- 1/2 a medium sweet potato, cooked until soft with a clove of garlic and 1/4 of a red onion
- Mash these ingredients together, making sure to mash or remove any bones.
- Add 1 tsp tamari
- fresh or crushed basil
- 1/2 tsp sea salt if using fresh salmon (canned is salty enough)
- can also add in, if desired, 1/2 cup of any of the following: steamed or frozen spinach or peas, grated zucchini or carrots, whole grain sourdough/sprouted bread crumbs or cornmeal or fresh masa, tomato
Form little cakes/burgers with hands and place into 1/4 inch hot oil (I usually combine coconut oil, olive oil, and butter), fry on each side on medium-high until solid and browned. Enjoy with your choice of condiments (favorites include ketchup, mayo, and mustard-- only the best kinds of course!, lemon, avocado, etc).
Hope you enjoy these!
- Full Moon Feast by Jessica Prentice
- Real Food for Mother and Baby by Nina Planck
- Nourishing Traditions by Sally Fallon and Mary Enig (recipes can be hit or miss....)
- Wild Fermentation by Sandor Ellis Katz
- Nourished Kitchen
- Nourished Gourmet
Alright folks, that’s it for today! Wishing you delicious abundance and also a clearing/returningto source, this fall season....