Healing

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Healing is a hands on adventure.

It expands from an up and down tumultuous nature to a deep pulling of self, turning you inside out, a wave curling over the shore over, and over again. Always returning to its source.

Through our experiences and the people me meet, we are prompted to change, to shed our layers-over and over again.

In the specific realm of Connected Kitchen, speaking of body and food-to love one’s body, to hear its messages, you must embody your body. Allowing your breath to literally pull you back into your self. To experience the raw format of your experiences, emotions, without the man-made complexities.

To do this we can do many things: vocalize/sing/communicate with our speech via our tongues and vocal chords and teeth or with hands to write or type. Mastering something, moving things/our bodies/, creating and making or crafting. Working with plants, gardening, enjoying eating or preparing a meal. All of this is expressing the power of what it is to be in a human body, which means to be able to learn and apply and educate ourselves, constantly.

To reach the root of our healing, its helpful to detach from our mental chatter and the pelting messages of our reflections of self and who we think we are in relation to other people and how this and that looks and where we’ll be tomorrow in relation to what we did today-

It goes on and on and it exhausts us-if we sink into now, all the possibilities of the chance of the present  without all these attachments, much more opportunity to access our pure being exists. We can better listen to the messages of who we are individually and how we have been expressed into this world.

Nutrition and access to simple food is part of what heals us. Sometimes it can be the first step. A diet of food that is full of vitality and directly accessed from earth gets us there. Simple fruits and vegetables as they are picked oxygenate and move blood, our digestion, our lympathic system. We can clear the pathways for messages to be better received by our bodies-the main centers being heart, mind, and gut (intuition), in choosing this kind of food. This allows clearer thought, and greater capacity to give and receive.

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Fall Feels

There is something so nostalgic and delicious about fall. Warm meets cold-the juxtaposition is everywhere. From the golden, firey hues in the trees amongst the cold snap in the air and the magical light cast before end of day which is clipping in closer to the afternoon hour more and more with each passing month…
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I love going to the apple orchard right before it’s too late. The trees are a bit scraggly and its colder and less family fun friendly but I love it. It’s more of a challenge as I peek and pear through apple tree rows and grab the remaining happy apples off the branches and also crouch to the ground to rescue those that have fallen, having reached their perfect ripeness and are so bright and vibrant against the leaf covered ground. I almost feel more gratification in hunting down these tiny gems than plucking a shining-apple-star from the tree. I guess I have a thing for food misfits.

I also found a healthy bounty of purslane at the base of a witchy looking tree (laden with deep red-purple apples and intertwined with the black heads of past summer flowers) which I started picking away at to rinse and take home to chop up for salads or saute with other greens. A fresh, succulent/aloe vera tasting weed which is a plant source of omega-3 fatty acids.
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Raspberries seemed to be quite abundant this year and also doing well much longer than I anticipated-I was pleasantly surprised to find these little beauties still clinging on. Such delicate, precious jewels autumnal raspberries are.
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On the way back from this adventure, I spotted an autumn olive branch dripping with berries on the route home. Pulled over, I’m stripping the branches like there’s no tomorrow and end up with almost 10 pounds it seemed (a soup pot full to be exact…). To those who honked-do you love autumn olives too?

With that loot I made a tasty cinnamon, vanilla bean, autumn olive jam. At first I thought I could keep the seeds and pulp in (since eating the berry whole, I didn’t mind the fibrous matter) but it proved to be unpalatable when all simmered down. That lead me to then strain through a sieve and start over. No big deal because the end product is just as I’d hope. The color is so opaque it reminds me of a hue you’d find at a makeup counter rather than in nature.
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There is nothing like the light of the fall season. I feel a slight sense of overwhelm and panic in the September-November months as each day goes by; I worry I’m not seizing enough, drinking enough of the colors in or breathing that sweet fallen leaf/plant passing on aroma. With the end of the season, I know, I will also feel another wave of excitement in embracing the changes of winter. Of bundling up against fire and tucking in to velvety meals and imbibing what makes your core feel warm and whole. Best of all, sharing this all with people you love. The abundance of the fall  invigorates and inspires so I’m setting the intention to stock up on the riches of these days to call upon in the coming cold days.
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How I Move

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More than anything, what I want to share and teach is how to take care of yourself. What I really want to share, rather than a quantified recipe, is how I move in the kitchen.

I want to show you how nothing turns into something. For you to feel the satisfaction of ingenuity, resourcefulness, and replenishing your energy stores (perhaps a bit of your soul stock too). I’m brainstorming how to do this but perhaps sharing dinner stories if how I will manage!

When it seems like there is more appeal in giving up on the effort all together-I will make you something nourishing. There is (almost) always the ability to generate a meal. First matter in being able to do this, as I understand, is the knowledge of what to have brought in to your space in the first place.

Always have vegetables on hand. Keep carrots, potatoes, and frozen vegetables-these can all easily become the foundation for a meal; stir fry, curries, omelet dinners, roasted with garlic, gratins. Green things like broccoli and kale have a tendency to stick around for a while too; I do not fear using broccoli gone a little yellow at the top or kale a little wilted. Saute, do not throw away.

Never underestimate the power of the vegetable to uplift your dinner plate and make you feel more balanced. These items can be finagled into many interesting things and will suit one scrappy recipe or another.

Know how to make soup. It is the most forgiving and the most comforting thing in the world. I think there’s some kind of magic in that combination. The other night, all seemed barren and I managed to turn some of the items mentioned above into a lovely blend-carrots, an onion, garlic, a bag of frozen butternut squash and a small apple was simmered until soft in enough water just to cover. With the help of an immersion blender and a general dose of sea salt and a small administration of oregano, basil, thyme, rosemary (the poultry seasonings), we had a meal to sit down to. Alongside some balsamic roasted mushrooms, red onion, and broccoli. All topped with cumin roasted chickpeas at your discretion (like vegetables, a nice stock of various legumes is a nice option for a animal protein-less night).

I’ve been enjoying everything simplified lately, but I still love my super food add-ins. My latest tip is to blend a tablespoon of grass-fed collagen powder into a hot soup for an extra nourishing protein and gut healing boost. Functional nutrition and satisfaction, yes please!