The circle of "Life"

                                          The circle of "Life"
                                                     

What is on this platter? Can you name any of them? Can you think of any health benefits from any of these?

I took this picture in 2010 while studying at Kushi Institute. I had an awesome opportunity to work as an assistant in Kushi's kitchen for 4 months under several really great Macrobiotic chef's. If you've never heard of Kushi Institute it is the hub of Natural Food and Healing Institutes. There are two more center's in Amsterdam and Japan but most people seem to travel far and wide to the center in the USA...of all places...the middle of nowhere in Massachusetts...I was no different.  It was kind out of complete randomness that I landed there in 2010. Prior to this I was working as a photographer on Carnival Cruise Line, travelling quite extensively throughout the Caribbean, working long hours and at the same time having quite the party life that is part of being on a cruise ship. When I ended my contract; I was worn out and in need of  doing something good for my body after several months of working long hours and equally long late night escapades. It was a  truly great adventure that I wouldn't trade in a million years but I came off feeling a need to get my ying yang back centered. 

I started volunteering at meditation center's that conducted silent retreat centers in the US and then in Canada. I had a little change in my pocket and was pondering my next steps in life...which direction to go... so I decided this would be a good in between while I figured things out.  I wound up working in the kitchen as a prep cook, assistant and then Kitchen Manager at the retreat centers. Serving vegetarian food at the centers replenished my health and my desire to pursue the usage of whole foods as a vocation. Through word of mouth throughout the year, people started to notice my passion for natural foods and someone suggested I might really enjoy learning Macrobiotic's and told me about Kushi. I checked into it and was happy with what I saw. It seemed right up my aisle but when I looked at the prices for courses I knew at the time I couldn't afford it. 

After a week I contacted the Institute and found out they offered an 'apprenticeship'option. I would work 4 months in the kitchen under the Macrobiotic Chefs helping out in the kitchen in order to 'earn' part of the program. Not a bad deal. By September 2010, I was checking in at the solitary magical  land of Kushi in The Berkshires, MA. 

It took some adjusting as you can imagine. The Berkshires is a very secluded off the grid place in the middle of nowhere but is perfect for ponders...a place to walk the mountains, sit by a bridge, meditate and let answers come to you. 

As I became accustomed to the lifestyle of Kushi and also the food; I really dove into any creative freedom I was allowed with the food. One of my greatest joys strangely was blanching the 'greens' and creating the platters for lunch and dinner for the students to enjoy. Hey, it's the small pleasures after all...right?

Here is one of the platters I took a shot of that was a common one we used at KI. When I say 'common' I mean the veggie's on here were some of the frequently used during eating times.

Here is what is on the platter and some of the health benefits of each of them:

Nappa Cabbage- (the outer ring of the circle) Nappa Cabbage is a mainland vegetable of China. Similar to Bok Choy it has a sweet, crunchy celery taste to it. 

Health benefits:

1.It is a zero-calorie food

2. Good source of folates and  B-complex vitamin. Folic acid is one of the essential components of DNA. Excellent to consume around the time of conceiving birth.

3. Like in other cabbages, Napa has adequate levels of vitamin K, provides about 38% of RDA levels. Vitamin-K has a potential role in the bone metabolism by promoting osteotrophic activity in bone cells. Basically makes you have healthy bones.

4. it is a very natural source of electrolytes and minerals like calcium, potassium, phosporous, manganese, iron and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. 

Kale- (the inner-ring) Kale is an annual plant, flourishes well in rich organic soil and prefers cool climate and light frost conditions. 

Health Benefits:

1. Helps protect against prostate and colon cancers.

2. Very rich source of ß-carotene, lutein and zea-xanthin. These flavonoids have strong anti-oxidant and anti-cancer activities.

3. Very rich in vitamin A. Vitamin A is required for maintaining healthy mucus membranes and skin and is essential for vision. Foods rich in this vitamin are known to offer protection against lung and oral cavity cancers.

Red Cabbage-(the purple part on tray)

Health Benefits:

1. Red cabbage may combat all kinds of cancers in its variety.

2. Contains twice as much Vitamin C as Green Cabbage

3. Packed with Vitamin K, B6, potassium and magnagese.

Daikon- (the julienned 'bulls eye' on the tray) Daikon isthe Japanese name for 'white' radish. 

Health Benefits:

1. Daikon is one of many vegetables linked in studies with successful cancer prevention. Daikon contains several great antioxidants associated with fighting free radical damage, a known cause of cancer. 

2. Daikon leaves have a much higher concentration of vitamin C than that of daikon roots.

3. Daikon appears to be able to combat bacterial and viral infections.

4. Daikon helps the kidneys discharge excess water. A natural diuretic, it may also be helpful in treating urinary disorders.

5. In Asia, it is believed that daikon helps the body to burn fat, though this has not been proven.

I am just sharing a few things as I have picked up on my journey in life. Giving a part of my life and experiences along the way.  We all have one. No judgement or pretentiousness. I just want to share and hopefully every now and then you may gain something beneficial out of my rants that can impact/improve your life....maybe. LOL! I'm still learning and a student of life as well...let's take the journey together!

Always

Peace. Love. Life

Capoeira

 Capoeira for fun and fitness

Looking for a fun unconventional way to have fun, burn the calories while learning a new art form? Capoeira to the rescue! I came across Capoeira last summer after meeting an instructor who invited me to the National Capoeira Conference May 2012 in New Haven, CT. I was out at dinner and met Kevin who told me he was a personal fitness trainer. I said, “At what gym?” He said no gym at a studio. I further questioned, “How so?” He said he helps people get in shape by combining dance and martial arts. I was intrigued and wanted to know more. He smiled and passes me a card. “Better yet, come check it out yourself. The National conference is taking place this Saturday at the Capoeira center I teach at here in New Haven.” I accepted the card and Saturday rolled around and decided to take him up on the offer. 

I’m glad I did! In a huge gymnasium, hundreds of spectators came to watch and witness the  poetic free physical form of bodily rhythm and flow accompanied by jungle drum beats, tambourines and flutes. Dressed in traditional Judo martial arts wear, moved some of the best  beautiful, acrobatic coordinated bodies I’ve ever seen. The event lasted 3 hrs. As several Capoeira dancers from all over the world wowed us with this cool and theatrical way of getting a full body, mind and spirit workout.

Below is brief history of Capoeira. Centers are springing up all over the world. Check local listings to find a center near you.

History of Capoeira

Capoeira (cap-oh-ay-ra) is a Brazilian martial art that combines elements of dance and music. It was developed in Brazil manly by descendants of African Slaves around the 16^th century. It is known by quick and complex moves, using mainly power, speed and leverage for leg sweeps.

During the 16^th century, Brazil was a major destination for African slaves. Slaves, living in inhumane and humiliating conditions, were forced to work hard and often suffered physical punishment for any small misbehavior. In this environment, Capoeira was born not as a fighting style, but as a hope of survival. A tool with which an escaped slave completely unequipped, could survive in the hostile, unknown land.

Soon several groups of slaves would gather and establish quilombos, settlements in far and hard to reach places. Everyday life in a quilombo offered freedom and the opportunity to revive traditional cultures away from the colonial oppression.  In this multi-ethnic community, constantly threatened by Portuguese colonial troops, Capoeira evolved from a survival tool to a martial art focused on war.

Capoeria Today

Capoeira, today, is not only a martial art form. Since the 70’s, Capoeira masters began to teach in other countries. Masters today often teach abroad or have established their own schools.

Capoeira presentations are normally theatrical, acrobatic and with little mortality. It is often known as a martial “game”; an attack can be disguised in a friendly gesture.

Symbolic to Brazilian culture, Capoeira represents resistance to oppression and a source of pride in Brazil.

Always. Peace. Love. Light.

Tempeh Crab Cakes

Okay,

 As many of u know or may not I've been embracing the Natural foods way for a few years... Seriously for about 4 yrs. Hope to make some lead way as a Natural foodie (perhaps start doing some food writing and photography) that can inspire others to try some different cooking options. Cooking is part of my breath as much as writing and photography but there is something very grounding and gratifying when I get creative with food...and also see how others respond to it. It's nice to see people enjoy vegetarian food that has the same  flavor and flair as the 'meat and potato'meal'.

 I was working at a veg place in New Haven, CT called The Red Lentil when I tried this. They are closed due  to mis-management and budgeting.  The head chef, Pankanj, who has been vegetarian from birth due to his Indian  heritage. He showed me a lot of tricks of the trade and techniques. Since I never went to school for culinary arts, except for an "apprenticeship"  at Kushi Institute, the hub of Natural food/ Macrobiotic's, most of my creation's are inspired out my own "belly".

 ( I believe it's in you or not...regardless of any art form. No one can teach...you either have a burning desire to create something or willingness  to learn under a master...guru to get you there...but that urge and desire has to be there to start) .  He was not stuck in just Indian cuisine. He had a wide repertoire due to  his extensive travelling the world. 

I was an eager and willful student as the restaurant went down the drained due to planning and as I stated due to budgeting...but I still learned a lot during that brief time. Bad location and too much turn over in the kitchen.... There is always a positive that follows a negative.

After watching me....and seeing how I move and groove in the kitchen....he finally trusted me and  gave free range to try something new for the Friday night's special.

So, I tried a new spin on a veggie "crab cake" made with Tempeh. Tempeh is fairly popular these days in the veg world. It's a fermented soy product that has great texture and an  almost nutty meaty taste. To top it off I came up with a quick simple but tangy Lemon Confit Sauce inspired by the French technique but a lot less labor intensive way of doing things.  He liked it. Thanks Pankanj!

Below is the recipe. I hope u enjoy it and let me know if u happen to try it and how it came out.

 Thanks

 Always Peace. Love. Light

New England Vegetarian Crab Cakes

The recipe...should feed about 4 peeps. Two cakes each...

About 3 packs of Tempeh ( Crumpled with your hands put in a mixing bowl with the rest of your ingredients) (I like Soy Boy products...but there's a lot of different kinds at the store and flavors..such as flax and three grain)

2 Red and Green peppers diced finely

1 1/2 Red onion diced finely

2 bunches of celery loosely chopped (this gives it that nice crunch it needs)

2 TBSP minced Garlic ( trust your tasted buds...more or less)

Healthy amount of fresh Dill (if u don't have it fresh use a Dill relish that works just well)

2 TBSP Paprika

1 TBSP cumin

2 TBSP Old Bay Spice seasoning. ( an oldie but goodie seasoning that gives the Tempeh a ill more kick to the 'crab', the fish taste)

2 TBSP spicy brown mustard or grain brown mustard

3 TBSP Onion Powder

1 TBSP of vegetable base (or one cube of vegetarian Bouillon)

2 TBSP green capers

1 1/2 cups of Bread Crumbs ( this can be from old bread or regular bread crumbs)

1 1/2 cup of regular mayo or to make it vegan use Veganaise.

Veganaise (this is a veg version on regular mayo...found at most whole food stores...it's Dairy-free. If u don't have it , reg mayo will do. It won't be vegan but it's a start. Also don't get heavy handed with the mayo as it will make the cake too wet and it will crumble and not firm...if u choose to fry or bake. same result with too much mayo})

P.S very important to make sure it firms up like a patty in your hand or else it won't cook right


To make sure this happens kneed and grind all the ingredients together before forming the pattie.




Cooking method:




A couple different approaches:
Cook it in a medium sautée pan with very little olive oil..too much oil makes it fall apart.

Best result as I did after a few tries was deep fry it in oil. The outside comes out really crisp while the inside is nice n supple like crab cakes are)

Bake it....that golden outer appearance will lack some without the oil...unless u do a quick pan sear then bake it for 20 minutes. But the flavor is still there.


Lemon Confit Aioli

1 jar of Veganise (the brand Follow your Heart makes a nice Veganaise)

3 fresh lemons

The juice from the fresh lemons

A pinch of salt n pepper

Okay so here's the weird part but it works:
Take a small pot with about one cup of water to a low boil.
Peel the skin off the lemon off...don't take too much of the flesh off in the 'skin'

Boil the Skins of the lemons three consecutive times in the water. About 10 minutes each boil. When the boil is at its height pour out the water and start the process over again.

Do it three timed times...for some reason it really loosen up 'the white residue' part inside that u then take a spoon and scoop out...does that make sense? After the three boils the inner part will look whitish...u take a spoon and take that out as its bitter in taste.

Take your mayo. Lemon skins and squeezed juice from your lemons with the salt and pepper and blend it. there will be light chucks of lemon present. Pour over your crab cakes n enjoy.

Peace. Love. Light.

Italian Sausage Stuffed Acron Squash

A fun little Stuffed Acorn dish I made recently. Made with veggie sausage (Morning Star brand), sauteed yellow onions, sun dried tomatoes, garlic, organic short grain brown rice with fresh thyme, rosemary, basil. and dried fennel..topped with sesame seeds.

Stuffed Italian Sausage Acorn Squash

Italian Sausage Acorn Squash

Serves 2 to 3

2 halved acorn squashes ( pit and leave seeds...good for a condiment grounded at the end)
2 yellow onions
1 cup of roasted red peppers.
2 TBSP fresh minced garlic
1 package of Tempeh ( crumble it with your hands....should look like crumpled "sausage" or something of the sort)
2/3  cups of a combo of fresh basil, thyme, rosemary, and fennel. 
Handful of your favorite green (kale is best )
1 cup brown rice (always 2 to 1 ratio with water)
2/3 cups of soaked sun dried tomatoes. Then thinly sliced.
1 tsp cumin
1tsp papikira
salt and pepper to taste

Cook off your squash at about 350 degrees for 30 mins in the oven. Cook your brown rice off for about 30 minutes.

In a small pan start with sauteing  your garlic then  adding in other ingredients.

Add cumin and papirika and salt/pepper to taste. STUFF YOUR SQUASH. GOOD TO GO!


ALWAYS,
PEACE. LOVE. LIGHT.

Roasted Portabella/ Quinoa Salad

Who loves Portabella mushrooms as much as I do? Who wishes they could carve out the middle and float away in it in a sea of honey and balsamic to a secluded island  listening  to Coca Rosie all day as marinated tender portabella's wash up to the  shore line? If any of this describes you...you might  be interested in trying this recipe. Marinated in good stuff  made of its own ocean floor.

Okay, first off, I'm working part-time at a used bookstore near Yale University. We have a small cafe that serves food and hard to find book lover treasures. For it to just be a little fun book store a step away from Yale's elite; we get a pretty bustling crowd in everyday. Ranging from students to the locals. I cook with two other amazing cooks. We have a lot of fun dreaming up the days specials, talking about our possible new tattoo, our dreams, what went right or wrong with love while trying to stick with vegetarian and vegan options to the folks that need to make it back to the campus or office in 15 minutes. Some of the photo's I take of the food will be from my own kitchen... a lot will be from the store when I have knocked myself out at  what I was able to create in this small hole of scratch kitchen we work out of...it's magic most days! It's a great little place, free of drama and stress. A nice place to clock in and out of in the meantime til I get the ultimate....being the free bird to fly and roam as I wish while still helping other in same way. 

 While I am having some wins with finding serious people that truly  want to do the whole natural thing, a lot of resistence still exist in the majority. Food is a very private, somewhat of a  political choice. People are ready to fight, well maybe not with a fist but a fist of words and stubborness about questioning their food choices. To each its own. 

The smell of Bacon still  makes me want to jump ship and hide in a corner like a caged animal with claws and devour it...each and last crispy, dripping swine hog piece of fat of it like a rib bone. I take a long breath instead, like they teach you in meditation practices, say Ohm and carry on...never been a nail bitter...bacon makes me want to be. 

So anywhoo, here is a simply Portabella Mushroom recipe mixed in with Quinoa and other goodies that are sure to hit the spot. Get your mind out the gutter...you know what I mean. LOL!  Quinoa gives it that extra superfood power that will make you feel like Superman or woman after eating it! 

Enjoy
Peace. Love. Power.

Honey Balasmic Portabella Quinoa Salad (Feeds 2 to 3)
3 to 4 ripe healthy Portabella mushrooms (make sure to take a spoon and scoop out the middle fungus stuff..Not tasty) Thin dice or juilenne  them. Up to you.
1 1/2 cup red onions Diced finely
1/2 cup  Roasted Peppers julienned (a can of them will do or if you're bad roast them by oven or on the stove top)
2 to 3 TBSP of garlic ( this gives it the extra kick!)
2 cups of Red Quinoa ( if you never heard of it, most health food stores carry it. Yummy and has a bit more of a nutty and gritty taste than regular Quinoa that's recently became popular. A grain from South America, Peru, super food. Ultra good for ya!)
1/2 cup honey or maple syrup
Your favorite greens underneath...I love mixed greens or Arugula...again, up to you. Topped with fresh Scallions, maybe a drizzle of Sesame oil.

2 ways to this to bring out the ultimate yummy factor:

1. Marinate all these ingredients over night and then flash fry them the next day in a sautee pan. Cool and then enjoy adding scallions and sesame at the end.

2. Sautee your Garlic ( til its brown in olive oil), red onions and Portabella's flash style for extra kitchen aroma smell LOL or not to get that initial raw garlic hit and then add all your other components and then let it chill as you chill...top with scallions and a drizzle of sesame oil. Always up to you. I chose route 2 in the picture above.

Cooking Quinoa
Cooking Quinoa is easy! It is a cooperative grain that likes to get out of hair as soon as possible so you can eat and enjoy your meal. Same as brown rice. I found the 2 to 1 ratio works. 2 cups of water to every 1 cup of rice you cook. Cook on high heat, don't worry, they usually don't stick to the pan and cooks quickly. It only takes about 15 MINUTES TO COOK QUINOA. Over-cooking will make it lose nutrients and that knitty gritty that make's this salad a win! 

Enjoy it, if you do it or inspire too...let me know.

Peace. Love. Light.

Deep Belly