Category: Recipes

Finding Solace in Difficult Times

7/10/2020

It's been a while since I've written a blog post. I've missed connecting with you, dear reader.

I've wanted to share something comforting for living through these surreal and challenging times. I've needed a lot of time to find my footing, and I still struggle with uncertainty and fear. Thankfully, I've rediscovered healing plant allies that I want to share with you.

Neroli essential oil has been a precious friend. I anoint my third eye area with a tiny bit of neroli before bed and it brings me a deep peace. I've also come back to such a "simple" oil - lavender. I like to blend it into an aloe vera gel and apply it to my neck, shoulders, back, and chest. This relieves muscular pain and tension while also bringing relaxation and a lovely cooling effect. Lavender is so perfect for the summertime. In addition to the magic of essential oils, I've also been deeply studying the plants themselves.

I've been fortunate to continue studying herbalism through a wonderful online program during these COVID-19 affected months. I'm happy to share my favorite calming evening tea. I look forward to it every night.

It's a hot infusion of linden, ginger, and chamomile. My herbal teachers refer to linden as a "hug in a mug." Linden leaves and flowers are soothing for the nervous system, including nerve pain, and help alleviate insomnia and stress related ailments. In addition, the green, honeyed, hay-like aroma of linden is gently comforting. Linden plays beautifully with ginger and chamomile; this herbal blend is truly heavenly.

I add about an inch of dried plant material (linden, ginger, and chamomile) to the bottom of a quart size mason jar. Then I boil water, pour it over the herbs, and close the jar. I let this steep for at least 20 minutes, and then strain. You can add honey if you like. My favorite is orange blossom raw honey.
I hope this blend will bring beauty and relief to your evenings.

What is bringing you solace in these challenging times? Feel free to share in the comments below.

Please hang in there. You are not alone.

With love,

Miriam

I am still providing custom aromatherapy blends, so do reach out if you'd like some assistance.
You can email me at: kindredearthbotanicals@gmail.com

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Autumn Recipes: Pumpkin Lasagna with Sage

9/13/2016

8 Comments

Pumpkin Lasagna
Adapted from Williams-Sonoma

This recipe is one of the most delicious creations I've made in a long time! There are so many enticing flavors here: pumpkin, garlic, sage, and fontina cheese. When it comes to salt and pepper, I recommend using a generous amount of both for optimal flavor. This is not a quick recipe - more of a Sunday afternoon project. However, it's worth the effort!

Ingredients:

1 lb. whole milk ricotta cheese (Miriam's note: I used part-skim ricotta).
1 Tbs. julienned fresh sage
1/4 cup chopped fresh flat-leaf parsley
1/2 tsp. minced garlic
Kosher salt and freshly ground pepper, to taste (Miriam's note: season generously)
2 yellow summer squash, cut into rounds 1/4 inch thick
2 zucchini, cut into rounds 1/4 inch thick
2 Tbs. olive oil
1 large yellow onion, thinly sliced
1 jar (24 oz.) pumpkin pasta sauce (Miriam's note: I bought mine at Whole Foods)
2 Tbs. parmesan cheese, optional (Miriam's note: I added this to the pumpkin sauce)
12 sheets dried ruffle-edged lasagna noodles, cooked until al dente (Miriam's note: I used gluten free, no cook lasagna noodles - they worked beautifully).
1/2 lb. Italian fontina cheese, shredded

Directions:

Preheat the oven to 450°F.

In a bowl, stir together the ricotta, sage, 3 Tbs. of the parsley and the garlic, and season with salt and pepper. Set aside.

In a large bowl, toss the yellow squash and zucchini with 1 Tbs. of the olive oil, and season with salt and pepper. Arrange in a single layer on a oiled baking sheet. Transfer to the oven and roast until tender and lightly browned, about 15 minutes.

Meanwhile, in an oval Dutch oven over medium heat, warm the remaining 1 Tbs. olive oil. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 15 minutes. Transfer to a bowl and add the yellow squash and zucchini. Reduce the oven temperature to 400°F.

Spread 1/2 cup pasta sauce in an even layer on the bottom of the Dutch oven. Arrange a single layer of lasagna noodles on top, tearing them as needed to fit. Spread 1/2 cup ricotta mixture on the noodles and scatter 1 cup vegetable mixture on top. Spread 1/2 cup (4 oz./125 g) pasta sauce over the vegetables and sprinkle 1/2 cup fontina on top. Continue layering. Top with the remaining noodles, sauce and fontina.

Transfer to the oven and bake until the sauce is bubbly and the cheese is melted and browned, 45 to 50 minutes. Sprinkle the remaining 1 Tbs. parsley on top. Let the lasagna rest for 15 minutes before serving. Serves 8 to 10.

8 Comments

Summer Recipes: Artichokes

6/27/2016

16 Comments

I'm excited to introduce you to Myrthe Noordegraaf, our newest guest blogger!
Born Dutch, living French, Myrthe is living a simple life at the beautiful French countryside.

I hope you enjoy her musings and photography (pictured below ) . . .

For the first time in my own garden !
Artichokes are beautiful, healthy, easy to cook and a pleasure to eat.
No need to say that it's one of my favorite vegetables.

How to cook :

Cook or steam them until the outer leaves can easily be pulled off.
Cooking : +/- 45 minutes in a large pot of boiling water
Steaming : +/- 15 minutes

How to eat :

Take one leave at the time, dip it in a vinaigrette (mixture of vinegar, oil, mustard) and eat the little fleshy part.
Keep on doing this until the leaves become thinner. You can eat them or pull them of.
To reach the heart remove the hairy part (inedible).
Put some vinaigrette on the heart and enjoy !

Bon appétit,

Myrthe

"L'Art de vivre is to take time to enjoy small simple things." More than 15 years ago, Myrthe chose France as her home. Today she shares flashes out of her daily life and inspiration with you at www.myrthe.fr

16 Comments

Autumn Recipes: Gluten Free Kabocha Tea Bread

9/10/2015

2 Comments

Lois Leonhardi is an Ayurveda expert, yoga instructor, and author of two incredible Ayurvedic cookbooks. Every recipe I have made from her books has been exceptional!

I'm so excited that Lois is generously sharing one of her delicious recipes for this blog.
Enjoy!!

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Gluten Free Kabocha Tea Bread

Kabocha is a delicious squash that is often referred to as “Japanese Pumpkin”. It is sweeter and moister than a pumpkin, but less sweet than a yam. It is reputed to be an aphrodisiac and loaded with vitamin A & C – kabocha will keep you healthy through the winter!

Ingredients

For the Orange Glaze:
3 ounces full-fat canned coconut milk
2 tablespoons coconut sugar
1 teaspoon grated orange rind
1 teaspoon cardamom, ground

For the Bread:
3 eggs
6 ounces full-fat canned coconut milk
⅓ cup Grade B maple syrup
1 tablespoon olive oil
1 teaspoon almond extract
1 cup kabocha squash, peeled, cubed, boiled
1 cup almond flour/meal
¾ cup brown rice flour
¼ cup arrowroot flour
1 tablespoon baking powder
¼ teaspoon baking soda
¾ teaspoon Himalayan salt
2 tablespoons ground cinnamon (yes – 2 tablespoons!)
¼ teaspoon ground anise
½ teaspoon ground nutmeg

Make the Orange Glaze:
In a sauce pan, heat the coconut milk, cardamom and coconut sugar over medium high and bring it to a boil. Reduce heat and continue to cook, stirring consistently, until coconut milk has thickened (10-15 minutes). Stir in the orange rind and allow glaze to cool.

Make the bread:
Preheat the oven to 350 degrees F. Grease a 9” loaf pan.

In a Vitamix™ put the eggs, coconut milk, maple syrup, olive oil, almond extract and squash. Turn to low setting first then switch to high, blending until puréed (about 10 seconds). Alternatively, you can use a hand mixer or food processor.

In a separate bowl, mix together the remaining (dry) ingredients. Add the wet ingredients to the dry, and mix. Pour batter into the prepared loaf pan and bake for 45 to 55 minutes.

Remove from oven and cool for 20 minutes. Remove from pan spread the orange glaze over the top. Wrap in wax paper, then aluminum foil; eat within 3 days.

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To learn more about Lois Leonhardi, check out her beautiful website: Yoga With Lois
You can also pre-order her newest book, The Essential Ayurvedic Cookbook.

2 Comments

Spring Recipes: Kitchari

4/30/2015

0 Comments

Kitchari is a deeply healing dish that I have learned about as I continue to delve into Ayurveda - an ancient system of medicine. Kitchari is very gentle and beneficial for the digestive system due to all the wonderful spices it contains.

It is especially helpful during times of seasonal change, illness, and stress. It's easy to make once you get the hang of it, tastes delicious, and is a one-pot meal. You could say it is "India's chicken soup for the soul." It has quickly become my new favorite comfort food.

The hardest part about making this dish is probably just acquiring all the seeds and spices. Once you do that, it's smooth sailing! You may tailor the recipe due to your specific needs or your dosha (your Ayurvedic constitution). You can also buy a pre-made Kitchari spice mix from Banyan Botanicals.

Kitchari
1/2 cup yellow split mung beans
1/2 cup basmati rice
1 tablespoon ghee or butter
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/8 teaspoon mustard seeds (optional - good for Vata and Kapha dosha)
dash of cinnamon
5 cups of water (may need to add more)
sea salt

Garnish: (optional)
fresh cilantro (especially good for Pitta dosha)
lime juice

Directions:

Rinse split mung beans and basmati rice in a colander.

Make sure all spices are prepared (I like to add them to a little dish). Keep the turmeric set aside separately. Also keep the 5 cups of water right next to your stove.

Melt ghee or butter in a large saucepan. Add all spices except the turmeric. Stir frequently for 1 minute. Add the turmeric at the very end and saute for just 5 seconds (otherwise it will burn). Immediately add the 5 cups of water.

Add the split mung beans and basmati rice. Bring the water to a boil, then to a simmer. Simmer for 35-40 mins. You may need to add more water along the way. The finished consistency should be like a thick stew. Finish with sea salt, garnish if desired, and enjoy!

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If you are interested in learning more about Ayurveda, your dosha, and a custom tailored aromatic blend to bring balance and healing, take a look at my personal aromatherapy consultations.
An Ayurvedic intake is available upon request.

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Autumn Recipes - Apple Walnut Crisp

10/7/2014

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Apple Walnut Crisp
from The Whole Life Nutrition Cookbook

Filling
4-5 apples, cored and thinly sliced
1 tablespoon arrowroot powder
1 tablespoon pure maple syrup or honey
2 teaspoons ground cinnamon (Miriam's note: I double this)
1/4 teaspoon ground nutmeg (Miriam's note: I double this)

Topping
2 cups raw walnuts
1 cup Medjool dates, pitted
1/4 cup arrowroot powder
2-3 teaspoons ground cinnamon
2-4 tablespoons virgin coconut oil
1/8 teaspoon sea salt

Preheat the oven to 350 F. Set out an 8 x 8-inch glass baking dish.

To make the filling, place all the ingredients into a baking dish and toss together.

To make the topping, and the walnuts to the food processor fitted with the "s" blade and process until coarsely ground. Add the dates, arrowroot, cinnamon, coconut oil, and sea salt and process again until the dates are very finely ground and the mixture is combined.

Sprinkle the topping over the filling and bake the crisp for 35-40 mins, or until the apples are juicy and bubbling. Serve warm.

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There is nothing like the scent of apple crisp wafting from the oven. I hope you enjoy this recipe as much as I do!

If you'd like to discover more healthy Fall recipes, please take a look at my latest offering:
Autumn Aromatherapy.

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Finding Solace in Difficult Times

Autumn Recipes: Pumpkin Lasagna with Sage

Summer Recipes: Artichokes

Autumn Recipes: Gluten Free Kabocha Tea Bread

Spring Recipes: Kitchari

Autumn Recipes - Apple Walnut Crisp

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