Tagged with traditional food ways

Pinole Energy Cakes

A wee bit of kitchen witchery happened tonight.  Thought I’d share. So, what is pinole? As I understand it, the word pinole arrived in California with the early Spanish colonizers who had been in Central America before arriving here. They called the local toasted seed foods they experienced with First Peoples of North America, pinole…as … Continue reading

Super Seed Bars

Cooking and kitchen witchery, to me, are an endless, unraveling narrative…of places I have been…people I have known…and flavors I have explored.  Take this recipe as an example… A friend of mine, from my San Francisco days, gave me this recipe to try.  I was on my way to the desert to camp and needed … Continue reading

When I Fell in Love with Dosa and Idli

In 2006 I traveled to Tamil Nadu, a region in South India, to visit the long-time social experiment, Auroville.  Back in the 50s a French woman named, the Mother, and Pondicherry native, Sri Aurobindo, created a formula for harmonious living…they launched that vision in the real time with an intentional community. When I visited Auroville, … Continue reading

Donna’s Beets with Walnut Chutney

A little taste of some of my pandemic cooking (hope you all are well). Not survival food, but food for the soul. Very nostalgic making this one. Beets with walnut chutney. This was one of my favorite dishes that they chef (Donna) would make at Southern Dharma Retreat Center when I worked there as Retreat … Continue reading

ReSTOCKing the Freezer: Bone Broth

I started off this week by reSTOCKing the freezer with bone broth (you see that little pun nestled in there?  Aw yeah). Chicken back, two chicken feet, some old turkey bones, kombu seaweed.  All of these meats/bones are from a local, traditional farmer. I then add a splash of apple cider vinegar.  Some sea salt.  … Continue reading

The Forgiving Oat Bar

The amazing teacher that led my daughter’s parent-child, outdoor program this past year gave me this recipe.   She gave me the scaffolding, shall we say?  And, I made it my own. Like she promised, it is a forgiving recipe.  Too moist?  Cook it a bit longer. The batter too dry?  Add more wet ingredients. It’s … Continue reading

Lacto-fermented Pickles

Fermented pickles are definitely superior in taste and health benefit than vinegar-brined cucumbers.  Basically, you get a probiotic pickle. In the past, I’ve always made lacto-fermented pickles using whey (the liquid that separates from curds in milk). Whey inoculates the brine with lactobacilii and makes the ferment go faster. It was always a reliable method … Continue reading

Lard and Kitchen Memories

“Every part of Creation is indebted for its life to the other parts of Creation that have died and decayed so that it might live.” ~ Jessica Prentice, Full Moon Feast The past couple of days involved a recent kitchen experiment — rendering lard. While rendering the lard (purifying the lard), I couldn’t help but … Continue reading

Satsuma-zest Almond Meal Carrot Cake: Wake Up Cake

Lawdy be!  Gluten-free’s gone crazy on this one.  This has to be my favorite gluten-free dessert recipe yet.  It is one tasty, moist, flavorful, AND easy to make cake.  So, while everyone is snorting refined sugar and artificial food colorings this Christmas…take a sweet stand and bake this as an act of kitchen counter-culture. Be … Continue reading

Winter Warmth: Chicken Bone Broth

Key themes for winter: * stillness * storage * retreat * restoration * receptivity * kidneys * adrenals * cooked foods * bone broths * spices * roots * soups & stews * warming foods * immune support * nourishing * “For many of us, our interest in seasonality is somewhat selective. We want the … Continue reading