Cleanse 5776

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Ok. It’s finally time to start prepping for the fourth annual CLEANSE — a mind/body/spirit reflection during the ten days between Rosh Hashana and Yom Kippur. I can’t believe how fast our New Year is creeping up on us. 

Arielle and I decided to add a new element for year 5776. Along with the regular food rules (listed below and here), we’re asking people to spend no more than the national average food stamp benefit – $4.10 daily – on food for the ten days of the cleanse. We expect that nourishing our bodies with a whole foods, vegan diet (reminder of rules below) will be nearly impossible on this budget. So, we’re be asking people to match the amount spent over the allotted budget in a charitable donation to the American Jewish World Service. We’ve built a donation page here.

Access to healthy food in America is a challenge that can be easy to ignore. It’s important to feed ourselves with nourishing foods, and we feel it’s  important to remember how difficult it can be for others to do the same .We hope that this cleanse will not only spark reflection on our own personal health, but also on how we can contribute to the health of others. I think that this challenge will inspire gratitude for the current abundance of resources in our lives. 

We know that this year will be more challenges than previous ones. Our blog, 10yamimclean, provides support and a forum for dialogue. On the blog, we’ll post recipes and resources that  related to food justice — we encourage you to do the same. Shoot us an email with a reflection, recipe or question, and we’ll through it up on the blog (and give you credit unless you specify otherwise). When you send recipes, please include a cost breakdown or rough estimate of cost. An example of what this looks like is below. 

Happy Cleansing!

 DSCF8300White Bean Kale Burgers

5-7 servings

$1.08 per serving

  • 2 cups white beans, dried ($1.30)
  • 4 cups kale, finely chopped (from garden)
  • 1/2 cup fresh basil, chopped  (from garden)
  • 2 red onions ($0.55)
  • 3 cloves garlic ($0.25)
  • 2 eggs ($0.40)
  • 1/2 cup dry roasted unsalted peanuts, finely chopped ($2.00)
  • 1 tsp paprika
  • dash of cayenne pepper
  • dash of chipotle seasoning
  • fresh herbs on hand, chopped
  • 1/2 cup cornmeal ($0.30)
  • Kosher salt and freshly ground black pepper
  • 1 tbs olive oil (0.17)

(+ roughly $1 for spices)

($1.30+$0.55+$0.25+$0.40+$2.00+$0.30+$0.17+$1 ) = $5.97.

I averaged this recipe for 5 1/2 servings… I eat a lot. It came down to $1.08 per serving. Not bad!

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Submerge beans in water and soak for 7 hours. Then, cook on high heat until tender. You can do this in bulk a few days before and use leftover beans for other recipes.
In large mixing bowl, combine kale and beans and mash until almost a paste. Add 2 tablespoons of the cornmeal and remaining ingredients except for olive oil. Refrigerate mix for at least 20 minute.
Preheat oven to 300 F.

Place remaining cornmeal on a plate. Coat hands in olive oil and form  5-8 patties about 1/2 inch thick.  Dredge both sides of the burgers in cornmeal. Transfer to non-stick or parchment covered baking sheet and bake until golden, about 25 minutes.

I (Shaina) just did my first cost-breakdown of a recipe. Ow, my brain!

It took a lot of time. It was boring. And tedious. I kept losing count.

Some people do this every day – every meal – every visit to the grocery store, pantry and kitchen shelve.

In asking you to calculate the cost of your food as you share recipes, we don’t want you to be overwhelmed or for you to be intimidated by the thought of this task. Rather, we want to encourage you to think about cost before consuming. It’s ok to post estimates. You can guess prices when you aren’t sure and round numbers as you wish. But also think.

Here’s a great resource on how to calculate recipe costs: http://www.budgetbytes.com/2013/07/how-to-calculate-recipe-costs/

Cleanse Rules:
For the ten days between Rosh Hashana and Yom Kippur, we will undertake an intensive reflection of the mind/body/spirit connection. We will only consume:
 

Vegan foods – no products derived from animals (no meat, eggs, dairy, honey, etc.)

Gluten-free foods – nothing made with wheat

Unprocessed foods – nothing packaged with more than three ingredients

Unsweetened foods – no added sugar, honey, agave, etc.

Alcohol-free beverages 

An exception to the above rules above is the inclusion of organic eggs and yogurt that is organic, plain, stabilizer- and additive-free. This is a personal choice.

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◊ Filling space

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Dear mom,

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.IMG_6234

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.

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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.

Xo,

Shaina

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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.

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Chopped Apples, Arugula and Celery with Creamy Honey-Tahini Dressing

Serves: 5 – 10 depending on portion size

Prep Time: 15-20 minutes

Dressing:

  • 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

Salad:

  • 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.

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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

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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

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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.

♦ Schuster Shealy

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Dear Shaina,

I laughed out loud, while shedding a few tears, when I read your response to Dad’s guest post. As if I didn’t know that the predominant gene pool stamped on your DNA had SHEALY all over it…

The minute you were born, after they slapped you to make you cry (Schusters don’t have to be prompted to wail loudly), they laid you down next to me for the first time.  I looked into your eyes as you quietly eyeballed me…and there you lay…clearly a mini Allen Shealy replica!  As you got older, the comments veered more toward, “We never knew Allen was so pretty.” I was grateful that at least you got my eyebrows!

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The Shealy genes penetrated far beyond appearance. By the time you were two, I understood that the die was cast and that I should give up any attempts at trying to mold you in my image, or any other…you were hard-wired. So much for nature versus nurture!

You were quietly cautious and  took your time…with everything.  You were shy with strangers, easily manipulated by your more Schusterly cousins and adored by everyone! Even as a small child you emitted a sense of calm, loving acceptance and tolerance.

Lest anyone think that you were simply a sweet, adorable child, easily malleable by the prevailing players in your life, that was not the case. The strength of your core, the individuality of your spirit and the stubbornness of your will were apparent and readily available to you when needed.

Your pre-school teachers would place your cubby next to the most out-of-control boy… every year.  They knew you would ignore the bad behavior while promoting a sense of calm around you. When you decided that ballet classes and soccer games involved too much public performance for your comfort, you simply stopped, literally in your tracks. I had no choice but to take you home and hope the next activity might be a better fit. Even at the age of three, you would modify the teacher’s model of an art project, creating your own version from some vision in your head…and then other children would copy yours. You were/are a leader, quiet and non-dogmatic, but clearly present.

You are so like your father! Your signature, Shaina Shealy, speaks to your comfort in your genes. However, the impact of nurture has not been totally undercover. I would like to think that some of your creative skills have come from the hands of your Schuster relatives…along with the importance of family, friends and tradition, your love of food and cooking for large hoards of people and, of course, your keen bargaining skills. Perhaps, someday, the Schuster may find its way back into your given name, Shaina Schuster Shealy, no hyphens necessary.

Maybe the biggest challenge for an only child overdosed with love and attention and privilege from two doting parents is to find her own voice.  You took that on from an early age. I know you often feel that your path eludes you, yet the thing I am most proud of for you, is that you have the courage to pursue that search. You have learned to trust and follow your voice…wherever it may lead you. Your voice…and your path…may change over time, but you have mastered the process of paying attention to who you are.  Despite all the Shealy and Schuster chatter, the Shaina murmurs ring strong.

I sit here in the living room  wearing the soft cotton housedress, a gift direct from India from you (it’s what all the Indian mothers wear around the house). You putter around your room identifying the things you will need as you set out for a year of study and exploration amidst the Schuster family ambiance in Israel.
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I sit with my own meld of mother worry and pride, an all too familiar feeling.  It has been a lightning quick summer filled with kitchen mess, stuffed refrigerators, endless trips to multiple grocery stores…and friends and family…sharing old traditions, trying on new ones…tashlich (casting away of sins) at the farm, new tastes at the holiday table, escaping from temple during Yiskor…the Schusters and the Shealys, together.
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Rosh Hashana was an extravaganza of tastes and blessings. You requested Pomegranate Tabouli, a sweet and savory salad that has become a new Rosh Hashanah tradition.  As you leave Birmingham for the land of milk and honey…and pomegranates…I hope this dish is a reminder to you of how two seemingly disparate flavors can produce something beautiful, sweet and uniquely flavorful and captivating.  This is your dish!

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We cooked together, we prayed together and we gave thanks. We looked to the new year with hope and promise. You bring so much that is fresh and honest and spiritual into our lives…making us better than we ever thought we could be. I will miss this time with you…even as I reclaim my kitchen.

I wish you safe travels, new friends, enlightening adventures…and an ever stronger voice!

Love,
Mom
xoxoxoxoxoxoxox

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Pomegranate Tabouli
With apples, walnuts and Pomegranates

  • 2 cups flat leafed parsley, finely chopped
  • ½ cup pomegranate seeds
  • 1 cup crisp sweet apples, diced unpeeled
  • ½ cup red onion, diced
  • 1 ½ – 2 teaspoons ground smoked paprika or chipotle chile pepper
  • ½ cup raisins or currants
  • ¼ cup fresh lemon juice and zest from one lemon
  • ⅓ cup olive oil
  • Coarse kosher salt
  • Honey (optional)
  • 1 cup walnuts

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Mix first six ingredients together in a bowl. Stir in pepper, lemon juice and zest and oil. Season to taste with salt and a little honey if you like a little more sweetness. At this point, the mixture can be covered and refrigerated for up to two days.

In a dry skillet, over medium heat, stir walnuts until toasted, about three minutes.  Sprinkle with a pinch of salt.  Crush with the side of a knife or in a mortar with pestle until they are in coarse pieces.

Stir crushed walnuts into pomegranate mixture. If mixture has been refrigerated, set it out at room temperature for about an hour before adding walnuts.

6-8 servings

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◊ A Left Turn Or Something

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Dear mom,

You got your wish: I’ll be home for Rosh Hashana.

My plans took a swift left turn last week… another plane ticket, another commitment; it’s real… I’m moving to Jerusalem. A year of hummus and salty cheese is reason enough.  I’m nervous and I’m laughing about it.

My deliberation over the decision was all-consuming as usual. But I learned something important: that my gut is a more informative organ than my brain. It’s smarter than the projections cast by rationale – it told me that right now I need nourishment and connection and new territory. Even though I worry about long-term stability (straight roads put me to sleep, so I seek twists and turns that sometimes just become rocky bumps what is wrong with me?!), I’m okay with stepping onto a wayward path right now. I don’t care about the weirdness.

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I’ll be home through the holidays and am excited for the Esrei Yamim Cleanse. I hope that more people join this year since we now have a whole Cleanse category in our recipe index. Can we make our Rosh Hashana menu as cleanse-friendly as possible? I’ve been practicing with the vitamix (since our reunion we’ve been inseparable – it’s pathetic) and last week, I made beautiful purees that will be perfect for Rosh Hashana appetizers and Esrei Yamim snacks. No offense – I think my beets are prettier than yours.

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I don’t have much time left to trash the house and destroy the liquor cabinet before you come home from your vacation and we hit the kitchen hard. I’m ashamed that I didn’t do more bad things while you were out of town, but I accept defeat: my parents are better at drinking alcohol than me and my friends are too good/sparse. But I still have a few hours left…

Safe travels home!

xo,

Shaina

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Razzle-dazzle Savory Beet Puree

IMG_8926This puree is creamy, earthy, deep and freaking rad. My favorite breakfast lately is a rice cake with beet puree, yogurt, avocado and salt and pepper.

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It’s also great with apples, sandwiches and vinegary salad dressings… it will be a fabulous accompaniment to honey during the rounds of Rosh Hashana apples n’ honey. And it’s so pretty!

  • 1 cup raw walnuts (or half cup walnuts, half cup cashews)
  • 2 medium beets
  • sea salt to taste
  • black pepper to taste

Wrap unpeeled, whole beets in foil and roast for 40 – 50 minutes. Allow to cool and peel (the peel should slip right off). Blend with remaining ingredients in food processor until a thick, psychedelic paste is formed. So simple!

Zesty Spinach Puree

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Perfect as a cracker dip or over roasted veggies.

  • 1 avocado
  • 1/2 cup walnuts or cashews
  • 16 oz fresh, washed spinach
  • juice of 1 lemon
  • zest of 1 lemon
  • 2 cloves garlic
  • salt
  • pepper

Add all ingredients to food process and puree until desired consistency.

Perfect Cinnamon Vanilla ‘Cleanse’ Pudding

I’ve been experimenting with a cleanse-friendly pudding recipe for almost two years now – I’ve tried it with avocado, chia, flax, cashews, almonds, dates, apples…. the variations are countless. I finally got it down to the perfect result. And the recipe requires just a few basic ingredients. I have two versions to share with you: vanilla and chocolate.

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  • 1 Cup Walnuts
  • 2 Cups Rolled Oats
  • 8 de-stemmed dried figs
  • dash of cinnamon
  • tsp vanilla
  • 1 cup warm water

Add all ingredients to food processor and pulse until blended. Add more warm water if needed. Consistency should be like creamy peanut butter.

Delicious warm or cold, this “pudding” is so healthy that you can eat it for breakfast… it’s just like a bowl of oatmeal with dried fruits and nuts! It’s also satisfying as a dessert. Try it with fresh berries or peaches and a dollop of greek yogurt for a filling sweet treat.

Perfect Chocolate ‘Cleanse’ Pudding

  • 1 Cup Walnuts
  • 2 Cups Rolled Oats
  • 8 destemmed dried figs
  • dash of cinnamon
  • tsp vanilla
  • 4 tbs good cocoa powder

Layer onto a rice cake with peanut or almond butter for a healthier take on the Reese’s Cup! Or stir into greek yogurt and berries for a special treat.

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Black Sesame Amaranth Crackers

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  • 3/4 Cup raw amaranth
  • 1/3 cup raw pumpkin seeds
  • 1/3 cup black sesame seeds
  • sea salt to taste1 tsp
  • olive oil

Preheat oven to 170 degrees.

Cook amaranth (bring one part amaranth to two parts water to boil and then reduce to simmer… it takes about 20 minutes). It should be a sticky, gooey consistency… like thick oatmeal. Mix cooked amaranth with remaining ingredients. Line two cookie sheets with parchment paper and spread amaranth mixture into thin layers, using the back of a spatula to even it out (I covered the back of my spatula with olive oil so it wouldn’t stick to the amaranth mixture).

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Place in oven (convection bake setting is preferable) at 170 degrees for 35 – 60 minutes, depending on how thin your layer is. Remove from oven when browned as crisp. Allow to cool and gently break into cracker-size pieces. They should easily lift from the parchment paper.

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These crackers are super healthy – vegan, gluten free, etc – and great for dipping into purees or crumbling over salad or yogurt bowls.

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