I don’t want you to feel responsible for me feeling responsible for your worry. I’m not blaming you for it either. I’m just telling you how I feel. Isn’t that what you want? Such mixed messages! … And more mother-induced trauma.
Just kidding. I’m over it. Glad that you and your chaise finally found homes.
Home. Some people seem to slide in easily. They appear comfortable in their space no matter what surrounds them. I am not one of those people. I’ve re-made home enough to know that I must put deliberate effort into feeling oriented and grounded. The process is always slow and harrowing.
I try to expedite it by walking around aimlessly (usually in the direction of a grocery store) to learn the grounds. I mark new territory with familiar scents – I burn candles, incense, cookies. I fill new space with things that mark my permanence – glass containers of grains and spices, tubs of tea, jars of oils and lotions, bottles of nail polish. Also rituals. Tea in the morning; Shabbat dinner; roasting vegetables Sunday afternoon; long runs on the weekend.
One of my favorite time and space-marking rituals is our annual Rosh Hashana/Yom Kippur Cleanse. It helps me understand the passage of time, connect with my body and reflect. This year’s cleanse seems particularly important.
As is, the cleanse dietary rituals are easy for me. I want an additional mind-body challenge.
Rebecca inspired me to consider meditation as a daily practice. I do not have patience for stillness. Thus, I will be incorporating 10 minutes of daily meditation in my 10 day cleanse. I’m already annoyed by the time commitment, but I need to be forced to take a pause. For the past year, I have been moving at lightening speed, and I need processing time in order to feel oriented.
In the spirit of the cleanse, below are two cleanse appropriate, Rosh Hashana inspired recipes. You will be here in three days to see my home firsthand! I’m really looking forward to shlepping you to Berkeley Bowl and making Rosh Hashana meals together.
For most people, the high holidays smell like warm chunks of meet and heavy kugels. My High Holiday food memories are decorated with colorful salads. Our post-service lunches always contain a large variety of salads – big bowls of kale with avocado, pomegranate studded tabouleh, etc – for starving guests to nosh when they first arrive from after never-ending morning services. My new salad idea is just sweet enough to be Rosh Hashana appropriate: chopped apples, arugula and celery in a creamy honey- tahini dressing.
Chopped Apples, Arugula and Celery with Creamy Honey-Tahini Dressing
Serves: 5 – 10 depending on portion size
Prep Time: 15-20 minutes
- 1/4 teaspoon salt
- 2 garlic gloves, crushed
- 1 tsp fresh rosemary leaves, chopped
- 1 tsp fresh thyme leaves, chopped
- 1 tbs honey (nix it for the cleanse)
- 1/3 cup apple cider vingegar
- 1/3 cup crude tahini
- plenty of fresh black pepper
- 4 celery stalks, sliced thinly
- 3 – 4 good, sweet, crunchy apples, sliced thinly
- 3 cups arugula, chopped
- 2 medium stalks of spring onions, chopped
- 1/3 cup toasted walnuts
First, make the dressing. Make sure your garlic is crushed well and herbs are finely chopped. Add all ingredients to a jar or bowl. Stir well, until all ingredients are combined and smooth. Add black pepper as desired. Let sit for at least one hour before use.
No more than one hour before serving, chop celery, apples, arugula and spring onions. Toast and crush walnuts and allow to cool. Pile all ingredients in a bowl, add 1/3 c dressing and toss until apples, arugula and celery pieces are coated. Serve immediately.
Green Goddess Tahini Dressing
Serves: many, many salads
Prep time: 15 minutes
This dressing livens up any salad. It’s grain mixed into grain bowls, slathered over roasted veggies or tossed into simple lettuce salads.
- 1 bunch fresh chives
- 1 bunch flat leaf parsley
- 1 bunch fresh tarragon
- 1 bunch fresh scallions
- 2 cloves garlic
- 2 tbs tahini
- ½ cup plain yogurt
- 1 tbs lemon zest
- juice of 2 lemons
- ½ tsp sea salt
- freshly ground black pepper
Simply place all ingredients in food processor and blend until smooth liquid consistency is formed. Add salt and pepper too taste. If too pungent, add additional yogurt.
In the salad pictured, I topped a salad of mixed greens, tomatoes, cucumbers, carrots, celery, roasted beets and chopped arugula with swirls of Green Goddess dressing, tahini, a drizzle of olive oil and fresh ground black pepper.