Dear mom,

You’re wrong. I wasn’t delusional about my ability to pack up and move to India on my own. I had a plan. But you offered to help and told me not to stress, and I let you pull a packing miracle because I knew you would.

And now here I am in India, pulling the same shit. I’m ready to depend on no one but myself and just as ready to depend 100% on others. There’s no other way.

My second day here, I took the local train during rush hour by myself to get to the Pracheen studio, my favorite place in Bombay. I knew the train, platform number and exit. But competing with flying elbows amidst hoards of frantic pushers and shovers was nothing I could have prepared for. I told a woman standing next to me that I needed to go to Masjid station, and she grabbed my arm and we ran together (elbows out).  The train doors opened and knocked out any sense control I had left in me. I shuffled my feet onto the ladies only car in sync with those of women sandwiching me on all sides. Half an hour later, as the train approached Masjid, someone put her hands on my shoulders and turned me towards the right side of the car. Another woman placed my hand on a rail near the exit.

And I reached Pracheen (image above) in one piece! It was heaven. I spent two days at the studio asking questions and watching the printers do their thing. And I somehow managed to keep my rupees in my pocket (don’t worry, Ill be back).

At home, I rely on people and systems – here, I don’t know the systems. I make self-guided plans with enthusiasm, and scratch them without regret when I’ve miscalculated. I planned to spend yesterday at a women’s craft workshop, and ended up with a new friend at an Alabama-mega-church-style Guru garden/museum/monument dedication. It was weird. But I eventually made it to the workshop.

I rely on people and I embrace independence at the same time. I could have packed up my life in DC all by myself. But I let you help me.

omg I love Indian kitchens

Preparing salads and dosai

When I arrived in Bombay, I steered my bags and Aditi’s home address towards the taxi station until I heard Aditi and her father calling my name. They waited at the airport for my delayed arrival and took me home. Aditi held my hand as we crossed streets, coordinated my cell phone plan, indulged my playtime in the kitchen with her mom and filled my water bottle before I knew it was empty over and over again. Aditi’s family took care of me, and I learned yum maharstrian recipes from her mom (she cooks just like you – doesn’t rely on exact measurements, uses tons of garlic, is open to new/weird things (like my special salad creations) and even uses a piece of granite as her cutting board like you!). Below are recipes for her Pudina (mint) Chutney and Pohe.

Please use the vitamix and enjoy!

love,

Shaina

PS. I want to tell you about all of the foods I’ve been eating here and brag about my intestines of steel (I figure I’ve already paid my dues to the intestine gods, but can you say another special prayer just in case?). Currently I’m sitting in a cafe facing a window… Outside, there’s a street-food vendor in a huddle of pani puri slurppers. Pani puri is my second favorite street food (followed by fresh cucumber with masala and lime). A puri is small fried cracker-bowl – pani puri is puri filled with potatoes and chick peas and spicy/tangy tamarind water. Pani puri balls are eaten in one bite – quickly, one after the other… crunchy and explosive. I want it.

Above: I went to an organic farmers market in Dharavi (Asia’s largest slum) where they had organic pani puri! I don’t believe it.

Basic Kande Pohe

• Flattened Rice Pieces (can be found in Indian specialty market)
• 2 tbs vegetable (or coconut) oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 large or 2 small onions, chopped finely
• 1 bunch cilantro (corriander leaves) destemmed and chopped
• 1 (or 2 depending on taste) green chili, chopped
• 1 bunch curry leaves, destemmed and chopped
• 1 tsp turmeric
• 1 tsp sugar
• 1 potato, diced
• juice of 1/2 lime
• 1 tsp salt
• Fresh (or dry unsweetened) coconut for garnish

(Substitutions: If you don’t have access to an Indian market, you can substitute cracked wheat, rice, cream of wheat or vermicelli noodles for flattened rice pieces. Aditi’s mom often makes poha with cracked wheat, and adds cabbage and carrots for a heartier dish.)

Aditi’s mom created a coarse brush to spread oil onto her pans from pieces of coconut shell… perfect for making thin dosai. She claims it’s her own innovation.

Cover rice pieces with water and set aside. Heat oil on high heat in skillet and add mustard seeds. Cover skillet for one minute or until you hear the mustard seeds begin to pop (covering the skillet/pan is important – the mustard seeds will fly when they pop and can be very hot… remember the 1st time you tried cooking with mustard seeds, mom? You had seed burns on your neck!). Then, add cumin seeds and chopped onions. Cook until onions are translucent – about 4 minutes. Then, add half of the chopped cilantro (reserve other half for garnish), green chilis, curry leaves, tumeric, sugar and potato. Cover and cook for 3 – 5 minutes until potato is soft. Drain water from rice pieces and add to skillet along with lime juice and salt.  Cover and let cook for 5 -8 minutes stirring every 2 minutes. Remove from heat and let sit, covered for 5 minutes. Garnish with coconut and cilantro.

Pohe is a signature Maharashtrian breakfast and snack, but is eaten all over India. It’s super easy to make, nutritious and filling. I remember eating pohe shoveled from a gigantic yellow mound on a trafficky street in Ahmedabad a year and a half ago, where vendors feed busy men rushing to their offices in the morning. Despite eating amongst the dust, gasoline fumes and constant honking, it was delish. But Aditi’s mom’s pohe blew me away. All of her ingredients were so fresh – she even grated coconut straight out of the shell. She makes Pohe every Sunday for breakfast. It’s easy to make and nutritious. Traditionally, when men visit homes to meet potential brides, the family serves pohe as a snack. Curry leaves pack iron and turmeric helps circulation.

Eating instant Pohe at 5am after a night out in Delhi

Pudina (Mint) Chutney

• 2 bunches fresh mint (3 cups destemmed and flattened into cup)
• 1 bunch cilantro (coriander leaf) (1 cup destemmed and flattened into cup)
• 5 cloves garlic
• 3 (or 1 or 2) green chilis
• juice of 1 fresh lemon
• salt

Put all ingredients into food processor and puree until the ingredients are no longer recognizable. The end product should be a thick paste.

Pudina is usually eaten as a chutney to accompany partha (stuffed flatbread) and other dishes, but at Aditi’s house, I stirred Pudina chutney into a salad with cabbage, beets, carrots, sprouted mung beans, yogurt and lime. Another great way to eat pudina is with plain yogurt and a boiled potato (sounds weird, but it’s perfect I promise).

See where I’ve been:

Train station in South Bombay

Organic greens at farmers market!

Falooda! It has chia!

Pracheen

The walls are lined with blocks

whack!

I had did an amazing bike tour of Havelis (old mansions) in Old Delhi… In the first minute of the tour, I almost crashed into a man carrying a skinned goat on his shoulder.

It’s been great reuniting with old friends… I went on a road trip with Tarini and her friends and we ended up at the Taj. Typical Sunday adventure..We tried (and mostly failed) to get some good poses in.

Learning about craft from my guruji

Dear mom,

 
You instructed me to enjoy it all… and I can assure you that it happened during my final days in DC. I enjoyed every last bit and bite.
My intentions of zero waste and minimal $s sent me on a dizzying pantry-emptying bender during my last weeks in DC. I pressured myself to use all the ingredients I had on hand creatively. Combing through my freezer, I found crumpled baggies of oats and quinoa and almond meal and chia and flax seeds and coconut shreds and figs (note that my kitchen staples aren’t the typical ones) tucked away in corners and beneath ice trays. I dumped heaps of these ingredients into puddings and cookies and cakes, mixing and crazed like a mad scientist. I spent more time with my food processor than my computer. My experiments were mostly successful…  Even though the yeast rolls came out hard as rocks and the cakes tasted like too much buckwheat, I did enjoy it all.

Unfortunately the clean-out energy didn’t make it up the stairs into my bedroom. But you did! You swooped into DC and packed up my whole room in just 6 hours. Maybe my kitchen clean-up was just procrastination of the real thing. I know you think I have a lot of junk.. but if it was really a lot, we wouldn’t have been able to fit it all in one car. But we did it and I’m out of my house and out of DC. What?

 
And tomorrow I go to INDIA. Why am I so calm? It’s not a familiar feeling. I’ve never ever EVER felt content before a big change. It’s not in my nature to feel at peace with my decisions before I take action. I’m never at ease during my last night somewhere. But I’m sitting on the couch updating our blog like it ain’t no thing. Am I in denial of the situation? Is it going to be a disaster? Or am I just bored of stress?

 
This year I understood that the world is big and I am small. My life is nothing… in a good way. My world revolves around me, but the world does not (obvi a menial realization, but we only children process these things differently…). I’m nothing and it’s a load off. No one cares.

After tomorrow, I’ll have no food processor or kitchen. No climate control. No down comforter. I know things won’t be easy, but it’s part of the package. And I hope to enjoy it all!

So please enjoy these recipes inspired by the last few crumbs of my DC kitchen. See you in a few months!

Love ya, see ya later,

Shaina

Raw chocolate pudding

Making “puddings” from leftover pantry staples became an obsession as I was getting ready to leave DC. I created endless variations on this healthy treat and each came out differently. Below lists my most successful combination of ingredients, but I encourage experiments. Always.

• 2 c raw oats
• 3 c hot water
• 1/3 c flax meal
• 1/3 c raw almonds
• 1/3 c pumpkin seeds
• 1/2 c raw cashews
• 1/3 c coconut shreds
• 4 pitted dates
• 1 tbs vanilla extract
• 1 tbs cinnamon
• 4 tbs unsweetened cocoa powder (or 6 for extra deep choco flavor)
• 2 tbs chia seeds

Pour hot water over oats in food processor and let stand for at least five minutes. In separate vessel, mix tbs chia seeds with 1/2 cup of water and let sit (chia seeds will absorb water and form a gelatinous ring around them – chia seeds help our bodies absorb water and are an excellent source of fiber). Add all ingredients except for chia seeds to food processor and blend on high speed until smooth (for vanilla pudding, leave out cocoa powder). Add water to loosen mixture. Once all ingredients are blended into a smooth liquid, stir in chia seeds.

Let set in the fridge – it will thicken overnight. Top with a dollop of yogurt for a healthy breakfast. It’s RAW and on the cleanse! Wow.

Add peanut butter, cardamom or whatever for additional flavor.
Leftover Veggie Crunch

• 1 1/2 c greek or plain yogurt
• 3 large eggs2  cups leftover/pre-cooked brown rice, room temp
• 1 dash nutmeg
• generous tsp of black pepper
• sea salt to taste
• 2 c  spinach, finely chopped
• 2/3 c leftover cooked rice
• 2 c kale, de-stemmed and finely chopped
• 1 c carrots, chopped
• 1/3 c butternut squash, diced
• 1/2 medium onion, diced
• 3 cloves garlic, chopped
• 1 heaping tbs pesto or chopped basil
• 1/4 c almond meal or sliced almonds

Whisk eggs, yogurt, nutmeg and salt/pepper until frothy. Chop spinach and kale into fine threads, and dice carrots, squash and onion (or whatever veggies you have on hand) into chunks. Chop garlic. Stir veggies, garlic, rice and basil (or other fresh herbs – dill, basil, sage, parsley, whatever) slowly into wet mixture and pour into greased casserole dish.  Top with almond meal or sliced almonds and bake for 20 minutes on 350 degrees. Edges should be crisp and and brown.
Quinoa cookies

• 3/4 cup whole wheat flour
• 1 tablespoon sea salt
• 1/2 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ginger powder, cinnamon, clove powder and/or nutmeg
• 1/2 cup coconut oil
• 1/4 cup brown sugar
• 1/2 cup agave nectar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 cup cooked quinoa (I use tri-colored quinoa because it’s pretty)
• 1 cup rolled thick oats
• 1/2 cup raisins
• 1/2 cup walnuts, crushed into small pieces

Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Mix flour, salt, baking powder, baking soda and desired spices in bowl and set aside. With a fork, whisk or electric mixer, beat oil, sugar, agave, eggs and vanilla for about 3 minutes. Add flour mixture and blend well. Stir in oats, quinoa, raisins and nuts. Spoon onto baking sheet in 2-inch balls about 1 inch apart. Bake for 15-20 minutes until brown on the edges.

Dear Shaina,

Sorry I haven’t written. I didn’t shrug off my commitment…I just had no idea what day it was!  I have been in a suspended universe, crossing states and time zones and climates without intention, finding myself a bit surprised as the new flora and fauna appeared through the windshield.

Beautiful Skies Everywhere

Billboards and neon signs announced the emergence of fast food restaurants, motels and souvenir shops…way stations for travelers…sprouting up on the edge of the highway like bustling ant colonies. Gas stations offered up bathroom breaks and a 100 different flavors of beef jerky (I am not kidding). Hampton Inns and random small-town family owned ethnic restaurants offered some comfort as we settled in for the night and played a little makeshift two-person mah jong. Despite the cultural and topographical diversity, the McDonalds and Walmarts and Motel 6’s reminded us of the common thread that binds this country from end to end, however loosely.

The days had no names and the times kept changing so I just gave up on tracking them. My watch remained on Birmingham time.

And Beautiful Sunsets

Our goal was uneventful. Arriving safely was our objective and we did it! We made it in five and a half days. Hardly bad-assed and no strangers in the backseat (it was way too full of stuff).  I am amazed at how quickly one can whip across this country in a car.  I am inspired to do it again and take more time to experience the nuances of the American dream.  I am also inspired to clean out all the crap in our house, for your sake, if nothing else!

As for exaggerating adventures, yours or mine, I am way too old for that.  I know that life follows you wherever you go…with all its choices, dilemmas, joys and complications.

Life is short and full. So…why not? Go for it…with my fullest blessing!  I am looking forward to helping you pack up (I’m a pro), driving to NY with you and sending you off on this next journey, just as I am already praying for your safe return. I still can’t believe you are going back to India! At least its only for four months so I wont feel compelled to visit you again…I have had quite enough experience with alternative bathroom facilities for a while.   I am looking forward to reading all your weird Indian recipes!

Glad to be Home

In the meantime, I also participated in a mega Shabbat gathering while in San Francisco. We enjoyed homemade challah, stuffed peppers, roasted Brussel sprouts and a veggie stew and I learned how to make a delicious Persian rice dish that I think you’ll love.  It’s full of fresh herbs and fava beans and is delicious plain or served as an accompaniment to stuffed peppers or veggie stew.

Enjoy it all!

Love,

Mom xoxooxoxoxooxoxoxooxoxoxoxooxoxxoox

Lily’s Persian Style Herbed Rice 

Serves 10 – 15

(It looks more complicated than it is!)

• 2 cups basmati rice (brown or white)
• 2-3 Tblsp of salt
• 1 bunch fresh cilantro
• 1 bunch fresh dill
• 1 bunch fresh Italian parsley
• 2 bulbs fresh garlic or 3 cloves regular garlic minced
• 1 bunch green onions
• 1 1/2 cup frozen fava beans (may substitute lima beans or edamame)
• 1/4″ canola oil to cover the bottom of the pot
• 2 tsp turmeric
• 2 or 3 small potatoes (Yukon gold or red) sliced in thin rounds to cover the bottom of the pot
• 1/2 tsp Saffron threads crushed and dissolved in 2-3 Tblsp butter or oil with a 1 tsp sugar
• Salt and pepper to taste

Rinse uncooked rice in cold water several times until water runs clear.
Bring a large pot of water with 2-3 tblsp of salt to a boil. (Make sure the pot is a heavy bottom pot.)
Add basmati rice to boiling water and boil rapidly for 10 minutes until rice is partially cooked.  Do not overcook.
Bring pot to the sink and pour the cold water over the rice to make the starchy water overflow.
Drain rice into a colander and set rice aside in a large bowl.
Chop all dill, parsley, cilantro, garlic and onions together in a food processor .
With a large spoon, mix together the drained rice and all the herbs and beans and toss loosely into a mound in a large bowl.
Grind together with a mortar and pestle 1/2 tsp saffron, 1/2 tsp turmeric and a 1 tsp sugar .
In a small bowl, melt 2-3 tblsp butter and mix ground spices into melted butter.

Put the heavy bottomed pot back onto the stove.
Add oil (enough to just cover the bottom).
Add 1 1/2 tsp turmeric to the oil and heat over medium heat while stirring.
Slice small potatoes into thin rounds and cover the oil on bottom of the pot with one layer of potatoes.
Toss all of the rice mixture into the pot covering the potatoes.
Poke 3-4 holes with the long handle of a wooden spoon into the mound of rice and pour the butter and saffron mixture down the holes.
Place about 3 layers of paper towels or a clean cotton kitchen towel over the top of the pot and then place the lid tightly over the pot.
Cook at medium heat for 8 minutes.
Turn the stove down to the lowest temperature it will go and steam for 35 more minutes.  Be careful to keep the temperature low so you don’t burn the potatoes.
To serve, scoop the rice out from the top of the pan being careful not to brake the crust on the bottom. Place in a serving dish.
Once all the rice is out except for the potato crust (tadig), carefully remove the potato crust from the bottom of the pot and flip the crust over placing it over the rice in the serving dish.

It should be golden brown and beautiful! Enjoy!

Dear mom,

Haven’t heard from you in awhile… Where are you? You’ve shrugged your commitment to our blog to play Thelma and Louise. I totally forgive you but you’ll have to excuse me for writing out of order.

I must say, your adventure sounds pretty badass. I know that right now you’re probably listening to some Jewish author on tape or talking to Jean about your children’s shared neuroses… but I’d like to imagine you two speeding down highways with strangers in the back seat and windows down.

I know you’re a good friend, but driving from DC to San Fran with Jean just to keep her company?

Your response: Why not?

I understand.

I’m leaving DC to go to India. Why not?

Just how I exaggerate your wild adventure with Jean, I’m sure you perceive my move as a turbulent, reckless leap. But it’s not. It’s not outlandish or deviant… It’s not even bold. It’s why not. I want to wake up in the morning and decide what I want to get out of my day… and then make it happen. Is that an outrageous desire? I’ve always wanted to work with artisans in some capacity and if not now – when I have no looming attachments or responsibilities – then when?

So when you’re imagining me wrapped in a silk sari, side-saddling a painted elephant among ancient temples, know that I’m probably on the side of a dusty road, arguing with a rickshaw driver over 5 cents and sweating through my kurta and balloon pants.

I recognize that the above 150 words justifying my decision to you scream insecurity… And yes, I guess I am nervous. I’m hesitant to leave behind my vitamix, the steady pace of office work, DC’s bike lanes, big Shabbat dinners in my dingy frat-style house, spinning classes and short dresses. But I can’t have it all.

Life is short and full.

As you know, the day you left DC, Arielle and I hosted our magnum opus of Shabbat dinners (thanks for helping tidy up my house before you headed off!).

We wined and dined over forty guests with a Russian themed meal and kept the party raging til 4 AM. Katie surprised us from Boston and David came from New York to celebrate our last Shabbat shabang… 7 out of 10 from our fellowship cohort were together! Unbelievable.

This was the menu:

Challah with poppy seeds
Knishes and Barekas (from you and Jean)
Cumin spiced borscht
Endive salad with cucumber, beets and horseradish dill dressing
Purple cabbage with apples and tofu (Jump To Recipe)
Kasha and varnishkas
Potato salad with creamy dill sauce, roasted tomatoes and peas
Lentil-stuffed cabbage – deconstructed over filo dough
Blinis topped with sour cherry cottage cheese
Sephardi fideos
Quinoa porridge with apricots and cherry juice
Spinach and mushroom fritata
Vodka

People ate. People drank. We went dancing.

It was a perfect beginning to my transition out of DC.

Hope you’re safe on the road.

xo,

Shaina

PS. Get excited for Indian recipes… Regardless of how dull or wild my trip turns out, my food-inspired letters won’t stop.

Purple Cabbage with Apples and Tofu… aka The Golden Purp

I named this cabbage dish after Arielle because who else would think to to unite caraway seeds and purple cabbage? We eat way too much of this stuff together… it’s super easy, healthy, cost effective and such a pretty purp! Plus, it’s on The Cleanse.

• 1 tbs olive oil
• 4 cloves garlic, chopped
• 8 oz of firm tofu, sliced into one inch pieces

• 1 tbs olive oil
• 1 onion, chopped
• 1 tbs carraway seeds
• 1tsp allspice
• 1 head purple cabbage, chopped
• 3 tsp sea salt
• black pepper to taste
• 1/4 c golden raisins
• 1 granny smith (or other tart) apple, chopped
• 1/3 c apple cider vinegar
• poppy or sesame seeds for garnish

Heat olive oil in skillet and add chopped garlic and tofu. Fry until golden brown and remove from skillet (place garlic and tofu in separate bowl). Then, saute onions with caraway seeds and allspice over low heat in olive oil until onions are translucent. Add chopped cabbage, salt and pepper and cover for about 2 minutes over low heat (cabbage should become tender, but remain crunchy). Then, add chopped apples and raisins and stir for 2 more minutes. Add apple cider vinegar and cover for one minute (the vinegar will turn the cabbage bright purple!). Remove from heat and stir in tofu and poppy seeds. Enjoy immediately over brown rice (and yogurt) for a hearty winter meal. It will stay good for a few days, but beware: the raisins will soak up the juices and become bloated, which is scary and gross.

Dear mom,

Maybe we’re on different planets because mine tells me that 20s are supposed to be the best years of life. Us 20-somethings are free of weighty obligations and responsibilities… we are in our prime… the world is our oyster. We have opportunities at our fingertips and the spirits to grab them all.

It’s great. I have all the energy in the world to agonize over which opportunities to pursue, what part of the world to call my own, how I’ll spend the most prime Friday nights of my life. No patience for mah jong – no time for yoga.  Gahhh. Can you set a recurring alarm in your phone to remind me about the life’s a journey bit each week… I need to hear it on the regular.

I can’t tell you how relieved I am to hear that the 60s are where it’s at.

It’s freezing in DC and I’ve been making lots of soup. I live off these thick, hearty  and nutritious everything-in-a-pot soups. Packed with protein, vitamins and minerals, veggie soups are a perfect way to welcome 2013 (I tell myself that eating enough of it will remedy my Christmas/Chanukah cookie overdose).

The soups in this post  – and most others I make – are like my life. I need to cram EVERYTHING in. I start out with a basic lentil or vegetable soup, get bored or distracted and feel adventure calling … usually in the form of turmeric and ginger and coriander and whatever else I find in my house’s pantry. These are my life soups –  Lentil Life Soup and Green Life Soup – messy looking but really quite simple. It’s easy to get overwhelmed with the long list of ingredients (tell me about it), so I laid out the basics for you + a section for suggested additions.

What should I wear tonight and where is my life going?

Love ya,

Shaina

Lentil Life Soup

I make a huge pot to start off the week and spice up the leftovers to make different meals throughout. This may sound weird, but I like eating it with an egg on top for extra protein and B12. You can make a meal of either soups over rice and/or with a dollop of yogurt and some nuts. I’ll start out by sharing a basic recipe and then include some suggested additions.

The basics:

• 2 cups french lentils,  beluga lentils or other
• 1 tablespoon olive oil
• 2 large onions, chopped
• 5 large carrots, chopped
• 4 cloves garlic, chopped
• 1 tablespoon black pepper
• 1 tablespoon sea salt (plus or minus if you’re using veg broth or bouillon)
• 1 can diced tomatoes
• 2 cups water or vegetarian broth (I like to throw in a cube of vegetarian bouillon)
• 3 cups greens (spinach, kale, chard, collards or a combination), chopped
• 3 tbs balsamic vinegar or wine

Suggested additions:

• 6 stems Celery, chopped
• 2 cups butternut squash or 1 medium sweet potato, chopped
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp smoked paprika
• dash of chili powder or fresh chili, chopped
• 2 tbs balsamic vinegar
• parsley, scallions or cilantro to garnish
• dollop of plain or curried yogurt (recipe below), toasted walnuts, pumpkin seeds, or sunflower seeds to garnish

Bring 5 cups of water to a boil with lentils and cook for about 20 minutes. Drain once tender.

While you’re waiting, heat oil in soup pot and saute onion, salt, pepper and garlic until onions are translucent. If you choose to add other spices like cumin and turmeric, now is your time. Stir cumin with onions until seeds begin to pop. Add 2 cups water, tomatoes, carrots, lentils and other veggies and bring to simmer for about 20 minutes. Once all veggies are tender, stir in chopped greens for 1 -3 minutes. Taste and adjust seasonsings – get creative! Remove from heat and stir in balsamic vingar. Top with nuts, yogurt, fried egg, etc.

Curried yogurt topping:

• 1 cup plain yogurt
• dash of sea salt
• dash of black pepper
• ½ small onion, finely chopped

Combine ingredients and stir. Add chopped cilantro and toasted nuts for a special garnish to any soup or rice dish.

Green Life Soup

This is a creamy, thick soup dense with nutrients. I like to eat it when I feel a cold coming or when my tummy needs warmth. Try not to get overwhelmed by all the ingredients. And WARNING: Vitamin A overdose is real… I may be turning yellow.

• 1 tbs olive oil
• 2 large onions, chopped
• 1 tbs sea salt
• 3 cups water or veg broth/boulion
• 4 carrots, chopped
• 8 oz mushrooms, chopped
• 1 tbs fresh ginger, chopped
• 1 medium sweet potato, chopped
• 2/3 cup raw cashews
• 1 tsp turmeric, 1 tsp Indian curry powder, 1 tsp garam masala, dash of cayenne pepper
• 5 cloves garlic, chopped
• 1 tsp Coriander seed
• ½ tsp whole cumin seed
• ½ tsp mustard seed
• 2 pounds fresh spinach
• 1 tbs lemon zest
• Fresh juice of 1 lemon
• Parmesan cheese, plain yogurt or curried yogurt (recipe above) and toasted cashews for special garnish

Heat oil in soup pot and saute onion, and salt until onions are brown. Add 3 cups water, carrots, mushrooms, ginger, sweet potatoes and cashews. Add turmeric, curry powder, cayenne pepper and garam masala and bring to simmer for about 20 minutes. Meanwhile, in a separate pan, heat oil and stir in chopped garlic, coriander seed, cumin seed and mustard seed until garlic is brown and mustard seeds pop. Add to soup pot.  Once all veggies are tender, stir in spinach for about a minute. Taste and adjust seasonings – get creative! Remove from heat and blend until smooth (I use a handheld immersion blender – it’s so easy! You can also use a regular blender or food processor). Stir in lemon zest and lemon juice. Top with nuts, cheese, yogurt, fried egg, etc.

IF YOU DON’T HAVE ALL THE INGREDIENTS, DON’T WORRY! The essentials are spinach, onions, sweet potato, ginger, curry powder, lemon and cumin – everything else is just an added bonus.

Carrot Zinger

This is an adapted version of Deb’s Miso Carrot Soup that I found on smittenkitchen and made last winter. Yumm so gingery. I didn’t have miso this time around, so i used Bragg Liquid Aminos and a spoonful of rice vinegar instead. The vitamin A situation is out of control. My palms are turning yellow.

• 1 tbs olive oil
• 3 lbs carrots, chopped
• 8 cloves of garlic, peeled and chopped
• 2 – 3 large onions, chopped
• 2 inch piece of fresh ginger, chopped (more or less to taste)
• 1 tsp lemon zest
• 5 cups water mixed with vegetarian boullion or vegetable broth
• ¼ cup Bragg Liquid Aminos (or soy sauce)
• 1 tbs rice vinegar
• small dash of cayenne pepper
• 1 tbs sesame oil
• 4 tbs sesame seeds, toasted
• ¼ cup cilantro, chopped

Heat olive oil in a deep soup pot. Add onions and stir until cooked through. Reduce heat and stir in carrots and garlic until the garlic is browned. (about 10 minutes). Add vegetable broth, pieces of ginger, and  lemon zest, and simmer, covered, until carrots are soft (about 30 minutes). Stir soup occasionally throughout.
Puree soup with an immersion blender (best tool ever) or food processor. Stir in Braggs amino acids or soy sauce, rice vinegar,  cayenne pepper.  Top with sesame oil, sesame seeds and chopped cilantro (and yogurt if you want!) and serve over brown rice for a warm, healthy, hearty winter meal.

Dear Shaina,

Yep…you upped the gross factor!  But I did love reading about the shechting process.  And it is very much about the process..just as life is.  Doesn’t so much matter where you go, but how you get there.  I do have to say the Chanukah cookies with the green avocado sesame glop didn’t look so appetizing either. Especially juxtaposed to the bloody goat slaughter description. I am in shock that you actually tasted goat! You, who has never even had a McDonalds hamburger in your life! What did it taste like? The thought of anything goat grosses me out.  I am the only person I know, except for your Dad, who even hates goat cheese.

As far as your child rearing advice…It is every mother’s greatest pleasure to say to their child “I cant wait until you have children of your own!” Because I’ll be watching…

Anyway, I am in the midst of getting ready for the annual Christmas trek to Dad’s family in South Carolina.   I just bought a turkey to prepare for dinner in S.C. Last night I made a squash casserole, Chocolate/almond Cheesecake (an annual request) and a no sugar added, gluten free apple crisp. We are stopping at the farm on the way to pick some kale for you so you can get your fix of fresh greens and turnips.

Have Cheesecake…Will Travel!

Trite as it sounds, its hard to believe another year has flown by. The years really do seem to pass exponentially faster as you get older.  The last time I made a cheesecake was a year ago…for the Shealy Christmas dinner.  You had just started your job…can you believe a year already? Next month, it will be two years since I retired.  It doesn’t seem possible…and I haven’t even started cleaning out the closets!

I am beginning to understand why people my age say that these are the best years of your life.  If you are fortunate enough to have lived to this age, you know how quickly your time on this earth passes.  You are finally free from the fantasies of what you thought life would or should be.  And your true wants become crystallized as you fill the new-found space in your life with family, friends and activities that nurture your mind (mah jong), fortify your body (yoga) and enrich your soul (cooking, writing, sharing, loving, thinking, praying and being grateful).  No more wasted worries, punishing judgments or chasing somebody else’s dreams.

Life is good! I know how little time is left and I aim to make the most of it…even if I leave you with a lot of overstuffed closets!

Have a safe flight and we’ll see you very soon, greens and veggies in hand!

Love,

Mom
Xooxoxoxoxoxoxoxo

SQUASH CASSEROLE

This very easy recipe is a variation on a Southern tradition. There is a lot of room for modification based on tastes and dietary needs. Any cheese will work.  Sauteed mushrooms and green onions can be added to the basic squash mixture before baking.  Garlic, basil, tarragon, dill or Indian spices can be added to give a unique flavor to this basic squash casserole recipe.   It freezes and travels well, feeds a crowd and makes a great brunch dish.

Ready to Pop in the Oven

BASIC CASSEROLE

• 5 pounds (about) of yellow crook necked squash cut up in large chunks
• 3 carrots cut in large chunks
• 1 – 2 onions quartered
• 2 TBLSP butter (room temp) + 1 TBLSP for casserole dish
• 1 ½ cups shredded sharp cheddar cheese
• ½ Cup sour cream or plain Greek yogurt (low fat is fine)
• 3 eggs, lightly beaten
• Vegetable Bouillon (optional)
• Salt, pepper

TOPPING

• 1 cup bread crumbs, plain or seasoned (or ground up crackers, corn flakes or favorite savory crumb topping)*
•  2 TBLSP melted butter
• ¾ cup shredded sharp cheddar cheese (more or less as desired)

Gluten-Free Nut Topping

*For a gluten-free topping, substitute your favorite chopped nuts and ground up rice crackers or other gluten-free crackers

DIRECTIONS
Place cut up squash, carrots and onions in a large pot filled with salted (or use veggie or chicken flavored soup powder) water to barely cover veggies.

Boil water and cook veggies until tender.

Drain cooked squash and veggies thoroughly.  (I save the seasoned drained liquid and use it as a base for homemade soup. If you have no plans to make soup, put it in a container and freeze it for the next time you do.)

Preheat oven to 350°

Blend while hot

Put hot drained vegetables in a large bowl and use a stick blender to chop and blend the onions carrots and squash until they are the consistency of coarse baby food (in fact, if you have a baby, take some out at this point and reserve for baby).

Add 2 TBLSP of butter to the hot veggies and stir in until melted.

Add Cheese

Add shredded cheese and thoroughly mix in.

Add sour cream or yogurt and mix in.  Taste for seasonings and add salt, pepper or optional spices to taste.

Mix in lightly beaten eggs.

Place 1 TBLSP of butter in a 9” x 13” glass baking pan or other large casserole baking dish. Preheat in oven until butter is melted and slightly browned.

Mix all topping ingredients together.

Pour squash mixture into heated buttered baking dish.  Top with topping mixture and bake for 45 minutes or until casserole is set and topping is browned.  If topping is browning too quickly, cover with foil.

If you plan on freezing and reheating, cook for 30 minutes without topping.  Cool and freeze.  When you are ready to serve, defrost thoroughly.   Add topping and bake at 350° for 30 – 45 minutes.

BASIC APPLE CRISP

No Sugar Added
Gluten-Free

• About 5 pounds of your favorite apples, peeled, cored and sliced (¼” thick)
• ½ – ¾ cup of raisins or currants
• Zest and juice of 1 orange
• 1 tsp vanilla extract
• ½ tsp almond extract
• 1 – 2 TBLSP ground Cinnamon (or to taste)
  

  For dessert or Breakfast!

TOPPING

• 1 Cup rolled oats
• 1 Cup chopped walnuts
• 1 TBLSP melted butter
• Cinnamon to taste

Preheat oven to 350°

Mix cut up apples, raisins, zest, juice, spices and flavorings in a very large bowl until all flavors and ingredients are blended.

Put 1 TBLSP of butter in a deep 9”x13” casserole dish and heat in oven until butter is melted and slightly browned.

Mix together all topping ingredients a small bowl.

Spoon fruit mixture into heated, buttered casserole dish as full as possible to the limit of the dish.  The apples will shrink as they cook.

Top with topping mix.

Place in oven for about an hour until apples are thoroughly cooked and juices at bottom of pan are bubbly and topping is browned.  If topping browns too quickly, turn oven to 325° halfway through the baking time.

This dish freezes well.

It makes a great dessert warm and served with ice cream  or whipped cream  I love it for breakfast served with plain Greek Yogurt.

Dear mom,

I love that our past few posts have been wholly dedicated to turnips and kale. Yum. I wish I had more turnips here, but every time I buy them at the store I’m disappointed by their waxy, tough skin… so different from the ones we get at the farm. But let’s switch the subject. I want to talk about your naked turkey pictures so that I can retract my insults…  because I’m about to up the gross factor a few notches. And I’ll make a confession that I think you’ll be proud of.

I spent last weekend in the woods of Connecticut at Hazon’s Food Conference as an AJWS Food Justice Cohort participant. I learned about domestic food security, probiotics for maintaining gut health, the Farm Bill, international food aid and pickling. But the most memorable part of the conference was a four hour participatory session about shechting (kosher animal slaughter).

Yup. I saw a Rabbi slash through a goat’s neck. I was there as its blood flooded the grass and I watched its body twitch until all life was gone. I observed the meticulous process of making something Kosher – a perfect cut, perfect organs, perfect preparation. We passed around the goat’s lungs and some practiced blowing into them  like blowing up a balloon to make sure there were no perforations (which would nullify Kosherness). I plucked the feathers of bloody chickens still warm with life…  still letting out occasional squawks despite their deadness. I volunteered to rip a chicken’s head off, but it was too slimy with blood to get a good grip and I wasn’t strong enough to make the full tear. Yes, this is your daughter speaking.

The night before the slaughter, I attended a panel discussion about the shechting process and realized why there are so many Jewish vegetarians:  in our culture, animal slaughter is real. I don’t think that most people recognize food-meat as dead animal. But in elementary school, I learned that in order for us (Jews) to eat meat, an animal has to be cut with a knife sharp enough  sever all of its arteries in one deep blow. And it’s stayed with me.

During the panel discussion, some asked why Kosher meat is considered more elevated in God’s eyes than meat that is humanely raised/free range. I’m not sure that kosher slaughter is any more humane than other forms of animal meat processing – but I do know that it’s meticulous regulations connect me to the life of the animal and the process in which it’s killed. And maybe that’s the point? If we’re conscious about where meat comes from, maybe we won’t eat it so recklessly.

The night before the slaughter, I had the most vivid animal dreams. My best friend was a camel who sat next to me in math class every day. There were bears in my class too. We could talk to one another.

I woke up nervous. I’ve been a vegetarian since childhood. Could I handle watching a goat beheaading and decapitation? I felt my stomach drop as I walked to the site.

Surprisingly, I was totally fine. In fact, I was mesmerized. The goat’s insides were beautiful. The color of its liver was deep and its the texture of its lungs was like spongy foam; its flesh held patterns like computer generated art –  concise angles, lines and repetition; the way that the hide separated from its muscle without breaking the tissue was perfect. I almost enjoyed the transformation from goat to food.

Here’s my confession. I tasted goat that day. I could barely swallow, but I had to do it.

I don’t have the desire to eat meat again, but realized that putting a McDonalds hamburger to my mouth (who knows where that meat comes from?) is way grosser than sticking my hands inside a freshly slaughtered goat. I think my vegetarianism is on the right path.

Phewww.

And I appreciate your confidence in the things you’ve enabled me to do that you expressed in your last letter (even if it is shechting a goat)… but I’m not totally sold.  Who let’s their kid sit down in the middle of the field during a game? And then tells her she did a good job? Opting out from boredom without repercussions may be the root of my problems. I’m gonna whoop my kid’s butt if he/she pulls something like that.

Anyway. This will be my first full weekend in DC since mid October and I can’t wait to have a few days to breath. Despite the chill  outside, I can’t believe we’re into the thick of Chanukah and Christmas is on its way.

When we were trying to think of some Chanukah classics while I was home, you reminded me of the blue jello Chanukah “jigglers” in the shapes of Jewish stars you used to make for me and my friends when we were kids (and the following urgent calls to my pediatrician, why is my daughter’s poop BRIGHT GREEN?!). Those jigglers were the best, and I was inspired to make something just as fun (but a bit classier) for Chanukah this year. So I made the cookies featured below for my office cookie swap. If your jigglers married Bubbe’s kasha and bows, they would birth this newest cookie invention. Just trust me on this one. These Chanukah honey buckwheat shortbread were a HUGE hit.

Chanukah Honey Buckwheat Shortbread

• 1 cup all purpose flour
• 1 cup buckwheat flour
• 2 sticks butter
• 1/4 cup sugar
• 1/2 cup honey
• 1/4 tbs sea salt
• 6 dates chopped
• 1/2 c hazelnuts chopped
• dash of clove powder
• 1/2 tbs vanilla

Mix flours together. In a separate bowl, beat the sugar, salt and butter until smooth. Add chopped dates, hazelnuts, vanilla and clove powder. Add flour and mix until dough forms. Form dough into ball and refrigerate for at least two hours.

Preheat oven to 350 degrees. Roll dough into a sheet that’s 1/4 inch thick. Use cookie cutters to shape cookies. Place cookies at least an inch apart on baking sheet lined with parchment paper. Brush glaze onto cookies before putting them into oven.

Bake for 10 – 13 minutes, until edges begin to brown. Let cool completely and enjoy!

Zesty sesame glaze:

• 1/3 of a small avocado
• 1/3 c honey
• juice of one lemon
• 2 tbs lemon zest
• 4 tbs sesame seeds
• dash of clove powder
• blue food coloring

Mash avocado until creamy with the back of a fork (or blend in food processor) until fibers can no longer be seen. Stir in remaining ingredients.

Chocolate Buckwheat Dreidles

I need to keep experimenting with these to get them right… I tried using spelt flour, but the “dreidle” shape melted in the oven. They were tasty despite their ugliness and I have hope for them in the future. If anyone has any suggestions, send ’em my way!

• 1 cup spelt flour
• 1 cup buckwheat flour
• 2 sticks butter
• 2/3 cup sugar
• 2/3 tbs celtic sea salt
• 4 oz shaved dark chocolate
• 1/2 tbs vanilla

Same directions as above. The chocolate “topping” was avocado, cocoa powder and honey.

Dear Shaina,

Thanks for the compliment (?) on my photography.  I got photography lessons for my birthday, so watch out! I still don’t get what you have against naked birds.

Speaking of photography, thank you for enabling this new pursuit of mine.  Per the ongoing family discussion, I think the concept of “enabling” has been given a bad rap. Enabling isn’t all bad.  Sure it can be crippling and disabling and undermining, but it can also facilitate growth and independence and self-pride.

My first blog pictures sucked and you let me know it…and you told me how I could make them better.

Kale Salad with Feta

You enabled me to not only acquire a new skill, but also to think in a new way about the possibilities of what I might yet learn. You told me I could figure out how to do my own posting on the blog.  I didn’t think so, but you signed me up anyway, gave me a few tips and some encouragement and told me you didn’t have time to post my letter and I would have to do it myself. You empowered me! It took me six hours and I had to get some help from the trainers at the Apple store, but I did it…and I was proud…and now I own it!

Too much enabling?

It could have gone differently.  You could have said to me, “Mom, I’ll take care of it…I’ll do all the pictures and the posting…you just write.”  I might have felt supported, but I never would have found my own abilities.

You believed in me and you facilitated my growth. Enabling, the good or the bad kind, requires a willing partner…and I did my part, too.

I would like to think that we were enabling parents…that we enabled you to think for yourself, to see yourself honestly and to fully engage in the pursuit of meaning and happiness in your life, despite the angst.  In truth, you were a willing partner to our enabling.  You used what we gave you to fuel possibilities that we didn’t even know existed. You took advantage of opportunities without ever taking advantage of us or taking for granted what you had. And you always let us know when we were stepping over the line. Even at 4 years old, you let us know, sitting down in the middle of the soccer field during a game to let me know, unequivocally, no matter how much I pushed, that you were NOT playing soccer…and I never tried to make you do anything again (you may feel differently about that, but I did try to stay out of your way…really!).

You OWN your life…and that is the best that any parent can wish for their child… even with the burdens and obligations that live with that ownership.

Garlic Roasted Smashed Turnips

So, maybe our definitions of support/enabling differ slightly.

I can live with that. I do, however, take issue with your representation of the paralyzing turnip noose.

I cop to the overbearing love, but that’s old news…deal with it.

But the turnips?…that was self defense.

More Greens!

Your father brought home another huge black garbage bag full of kale and assorted unnamed greens and yet another bag filled with dozens of very dirt laden turnips.

There are only so many ways to fix turnips and to eat kale and turnip greens, despite the number of recipes you come up with.

I have had turnips …and greens…raw, cooked, fried, mashed, roasted, boiled and mixed with any number of edible any-things-I-can-think-of…every night this week!

Now that’s a TURNIP!

Dad is obsessed with turnips and greens!

He loves them, especially when I make the recipe below.

And he’s talking about picking more this weekend!!!  HELP!! If I thought I could mail you a crateful, I would…and it would have NOTHING to do with overbearing love or my womb!

Can’t wait to see you in a few weeks!

Love,

Mom

Xoxoxoxoxoxoxoxoxoxo

This is my all-time favorite turnip recipe (and Dad’s).

BUTTERY TURNIPS AND ONIONS

(With or without the greens)

• 1 large onion cut up in small chunks
• 3-4 turnips cut into ½ inch chunks (peeled or unpeeled)
• 2 cloves garlic, chopped or garlic powder
• A large bowl of Greens, washed, stems removed and torn in large pieces (kale, turnip, beet, any greens will do)
• 1 T Olive oil
• 1 T Butter (more if you like)
• Salt and Pepper
  

  We ate them all!

Saute the chopped onion in a large frying pan with olive oil until translucent.  Add the garlic and saute until onions and garlic are lightly browned.  Add the cut-up turnips to the frying pan and continue cooking for a minute or two. Add the butter and continue cooking the onion and turnip mixture until tender. Add salt, pepper and additional garlic to taste.

If you don’t like greens, the turnips and onions cooked until tender are delicious and can be served without adding the greens.

This dish is also delicious with the added greens.  While the onions and turnips are cooking, massage the washed greens with a little sea salt and let sit until the turnips are just tender.  Add the greens to the frying pan, stirring the greens into the turnip-onion mixture and continue cooking over medium heat until the greens are wilted and desired tenderness.  Adjust seasonings to taste.

Dear mom,

First I’ll congratulate you on your much improved photo skills. Mazel!

… But not without hesitation.

Should I regret encouraging you to learn how to take in-focus pictures? To hold your camera still so the image doesn’t blur? Each and every stretched, salt-plumped pore of your turkeys make me think that I might should have left you and your fuzzy photos alone.

Yes, it was a lovely Thanksgiving. But bald turkey butts…

Not so lovely.

You know it takes a lot to gross me out. The image of bearded orthodox men slathering Nair on Kosher turkeys to melt their stubble doesn’t phase me. But I do worry about the stomachs of those who stumble across this in search of wholesome eats.

Unintended consequences…

I made my bed and now I’ll lay in it.

Though I did have a nice time at home over Thanksgiving. I’m thankful:

1. For not having to put my bags of Alabama dirt dusted kale and turnips through customs to get back to DC
2. That my answer to why I was sipping on muscle recovery tea in the office on Tuesday was, “too much massage.”
3. For Thanksgiving stamina til 1am… Yup, I knew dinner would stretch past reasonable hours when Abe roused us with the following question:

Moving forward as parents, how can we find balance between enabling our children and supporting our children?

It’s a loaded topic. I know that if a parent does his/her child’s math homework, then the child will not learn math – the parent is setting the child up for failure and dependence, and is depriving the child of critical problem-solving skills. But if the child really doesn’t understand math, how is the best way the parent support him/her to learn? There is no clear answer.

For me, the damage has been done. You never did my homework for me. But you did pay for me to see a math tutor. Who knows if I would have made it through high school without Ms. Cousins’ extra help sessions? Thank you! Thank you?

You and dad supported my drive for adventure, learning and success by allowing me to live abroad for much of my early adulthood, covering tuition for all of my fancy schooling, and providing emotional guidance and unconditional love. But in doing so you’ve enabled my current inability to settle, my constant questioning and torturous decision-making patterns – requisites of boundless opportunity, and my unclear, unstable and confusing career path. I am SO grateful for all of the privileges you’ve provided me (and slapping myself on behalf of those with less material fortune than I –  I know a slap doesn’t cut it). But as the cousins, you and dad and Abe and Gail sat around the living room discussing examples and consequences of enabling parenting behavior, I wondered if I too have been set-up for failure. Am I ever going to be content with a job that’s not perfect? How can I even define perfect? Will I get worn out shooting for the stars without a clear star to shoot for?

I know my angst/anxiety is not your fault. But I’m nervous about my future… and your love has enabled me to blame you. So thanks (thanks?).

I realize that my future is my responsibility. At home you wash my bed sheets and tuck me in at night… and I know that the way you make my bed is how I’ll lay in it. But I wash my own sheets in DC (just don’t ask me how often). I hold myself accountable for the way I lay in my bed.

I urged you to learn how to use a camera. I supported and enabled bald turkey butt pics on our blog. You’re welcome ☺.

There’s so much to be thankful for. Usually, you send me back to DC with chocolate chips and bags of nuts from Costco. But this time you crossed the line,  flattening  kale we picked at the farm into a big plastic bag, and stuffing dirt fresh turnips into my suitcase. Abe may argue that you’re “putting me back into the womb,” and I may wince at the week’s worth of veggies as a representation of the overbearing love that’s created a paralyzing noose of responsibility around my neck. But I can’t tell you how grateful I was for farm fresh kale and turnips when I got home from work on Tuesday. And for the memories of our kale and turnip-picking outing to the farm as I munched away.

You gave me the veggies and I went wild… so today my recipes will be all about our turnips and kale. Thank you, I am grateful. – And in appreciation, I’ll keep on with wild.

Love ya,

Shaina

Zatar and Garlic Roasted Turnip Wedges

Turnip “chips”

• 6 medium turnips
• 1 tbs olive oil
• 2 tbs zatar
• 2 cloves garlic (crushed)
• 2 tbs sesame seeds
• sea salt

(Note: You can alter this recipe by incorporating whatever spices you have on hand. I’ve made them with curry powder and cinnamon, cumin and garam masala, and plain ‘ol salt and garlic. Turnips have a bit of a kick to them, so I’d avoid  spicy flavors like cayenne and black pepper.)

Cut turnips into small vertical wedges (like fries). Coat with olive oil and spices and lay flat on cookie sheet. Make sure that the wedges do not overlap and that they are not too squished together. Roast for a total of 20 minutes (flip them over at ten minutes) at 450 degrees for 15-20 minutes. They should be brown and crispy on the outside and watery on the inside.

Arielle’s Best Turnips

• 3 tbs  butter
• 6 turnips cut into 1 inch wedges
• 1 1/2 cups water
• Juice of 2 fresh lemons
• Sea Salt to taste

For Topping:

• 2 tablespoons extra-virgin olive oil
• 2 chopped garlic cloves
• 1 cup breadcrumbs (or flax seed/almond meal/crushed nuts for gluten free option)
• 1 tbs poppy seeds
• Chopped flat-leaf parsley

I learned this one from Arielle. She is totally the turnip master.
First, melt butter in pan and add turnips, water, lemon juice, salt and bring to boil. Reduce heat and simmer for 30 minutes covered. Then, uncover and increase heat while stirring turnips until liquid has evaporated and turnips and tender.

Meanwhile, cook garlic in oil for about a minute. Add bread crumbs (or crushed nuts for gluten free option) and poppy seeds and stir until brown. Add parsley and salt. Top turnips with breadcrumbs right before serving. The turnips melt in your mouth in contrast to the crunchy breadcrumbs.

Ginger Baked Sweet Potatoes with Garlicky Kale

• 4 medium sweet potatoes
• 2 cups sautéed garlicky kale (see recipe below)
• 2 cups coconut milk
• 1 tbs grated fresh ginger
• 1 tbs cinnamon
• 2 crushed cardamom pods (or 1 tsp cardamom powder)
• 1 tsp clove powder
• Honey or agave to taste (optional)
• Sea salt to taste
• Black pepper to taste
• Crushed almonds, walnuts, shredded coconut and/or pumpkin seeds for topping

Cut sweet potatoes in fourths and roast in oven at 350 until soft. Meanwhile, chop garlickly kale into one inch pieces. Once cool, mash sweet potatoes (with skins if desired). Stir in chopped kale, agave/honey, coconut milk, spices, salt and pepper. Top with crushed nuts, coconut shreds and extra sprinkle of sea salt. Bake until nut-topping browns (for about 30 minutes) at 375 degrees.

Garlic Kale

• 1 large bunch of kale, chard, collards, turnip greens – whatever
• 1 tbs olive oil
• sea salt to taste
• 5 chopped garlic cloves
• zest of 1 lemon
• fresh juice of 1 lemon

Clean and de-stem greens. Then chop or tear into small pieces.

Heat olive oil in pan. Add salt and greens – stir until greens turn really green and remove from heat before they shrivel and wilt. Stir for about two or three minutes, and stir in garlic for just thirty seconds before you remove from heat.