Mercury Retrograde 2015 | Outlines, Highlights and Insights

This time last year, I explained what exactly happens out there when Mercury retrogrades. Instead of going over all of that again, I'm going to jump into what this particular year holds for three transits of retrograde we will go through this annual cycle. You can hop over to my previous post here to get a quick overview of the scientific explanation of retrograde. The important thing to know about approaching these phases are the themes of each, how it affects you and with a little guidance, the ways to prepare before they start and how to utilize your energy when you're there.

That said, most people would prefer to "sleep" through retrograde because we often feel bombarded by conflict and frustration. But, it's really a magical opportunity to energetically capitalize on what the universe is handing us. Turning conflict into growth is truly a learned behavior that takes a bit of mental agility and commitment. Meditation is a powerful form of practice. The mind is a generous organ that responds to patterns of behavior. Re-routing the pathways inside of it requires something of us - a dedication to make a change so that we act instead of react. Reacting is a defense mechanism whereas acting is a form of initiative.

Retrograde brings us closer to spirit because it activates our right brain - our lunar self - and heightens our senses and awareness. We are likely to be more mistake - prone due to its' "wobbly axis" disposition and if we approach these phases with smart caution, we can safely and effectively navigate the underworld zone. Literally, this is the house in your natal chart where Mercury retrogrades. Remember to wrap up solar, left - brained activities and gather information to bring down into your cave for a spell. It's your free ticket to be more eccentric. Some of our best work can be made here. Shine a light on your demons and your darkness. You will come out brighter than ever.

Transit periods for 2015:

• January 21 - February 11: Mercury Retrograde in Aquarius: Clear the air everywhere. Build sturdier bridges or make repairs to them. Travel and commerce work well together and provide lasting results for future success. Make a talisman, an altar or medicine bag during this re-boot. Problem solve without bias. Critical thinking can yield good writing. You will dance with the devil's advocate from a distance, including heated debates that could trigger a knee-jerk reaction. If you can find what house on your natal chart the Sun and Mercury are conjunct, this will be where your conflict will originate. Power through and don't take it personal.
• May 18 - June 11: Mercury Retrograde in Gemini: Take a second look at tending the fires of all relationships. Redefine your support systems. Tighten all of the bolts, replace the stripped ones. Look even deeper at your relationships with children, whether they are your own or not. This is a good time to study something and redirect your energy mentally which will sturdy up the body for going direct. Frustration and inflammation surrounding conflict has the potential to unhinge you if you don't stay grounded. Focused meditation and mental strength training are called for. When left to it's own devices, the mind can exit the building without reason. Create or re-write a mantra and say it every day until this cycle passes. It will keep you in tune with the linear process between your thought and your action.
• September 17 - October 9: Mercury Retrograde in Libra: Renew your vows with yourself and your self care routine. Start a red hot love affair with all of you all over again. This phase centers on relationships and the quality of communication we have with them. Are they open or closed? Fluid or Strained? Active or static? Create new creative outlets. Design, build, invent, re-make, re-do, remodel. Start projects that reflect beauty. Take your creative process to a new level. Construct a ladder to your higher self and climb it with purpose. Access the 5D by making it to the top with a fresh perspective on your place in the world. This defines your relationship to other living things, your mirror.

In close, find the medicine behind these energetic time-outs. Go inside and pad yourself from the negative flares of others. Absorb them with integrity, clarity and educated responses. There is always more to learn from conflict and problems. We always make it to other side with new tools to use. We just have to dig a little to find them.

NAMASTE!

Salmon Croquettes with Caesar + Tomato Medley

These little salmon cakes are so tasty served so many ways. You can easily substitute shrimp or tuna for an equally healthy variation. I love all three and the ingredients are virtually the same. When using canned fish, which will be the centerpiece of this dish, always choose a high quality brand because you will really taste the difference. Organic, wild - caught varieties are fish that have bred in their natural habitat as opposed to farm - raised where their reproductive cycles have been manipulated for breeding purposes. You can find low sodium varieties that are packed in olive oil or water, which will always be better for you as you can control the amount of salt. These are great for breakfast, lunch or dinner. Serve them accordingly and always with something raw for optimal digestion. For example, they go well with oven roasted potatoes and sliced avocados for breakfast, a light and flavorful salad like this for lunch or with steamed green beans, kale or spinach or squash for dinner. Quinoa, rice and millet make perfect, healthy accompaniments. You can also make these into burgers and serve them on your favorite bun with lettuce, tomato, red onion and a dijon mustard. I dressed this salad with my homemade caesar dressing. I included the recipe for that as well.

INGREDIENTS

1 six - eight ounce can of good salmon or tuna drained and flaked

( diced, cooked shrimp will also work )

1 large egg

1|2 cup gluten free bread crumbs

2 - 3 sprigs of minced green onion or thinly slice a shallot

1|4 c diced sweet red bell pepper

handful of chopped celery leaves or 1|4 diced celery ribs

fresh chopped parsley

juice of 1|2 lemon

1 T nutritional yeast

1 T dijon mustard

crushed red pepper or cayenne to taste

salt + pepper

olive oil for frying

DIRECTIONS

Mix everything into a large bowl. Adjust the bread crumbs accordingly if it seems to wet to form into patties that will hold their shape. Form into discs to fit your preference. Smaller ones are good on salads and with other vegetables but wider and thinner is best for a burger. Warm some olive oil in a saute pan on medium high heat. Fry each one about 5 - 6 minutes on each side until crisp and golden brown. Drain them on a paper towel and let them cool a minute just before serving.

ZIPPY CAESAR DRESSING

1 egg yolk

2 T of Vegenaise ( vegan mayo ) or greek yogurt for something tangy

1 T dijon mustard

1 clove of minced garlic

3 - 4 tablespoons good olive oil

2 anchovies ( optional )

pinch of cayenne 

salt + pepper to taste

METHOD

Put everything into a blender and 1 T of the olive oil. With the motor running, slowly drizzle in the olive oil which will begin to emulsify and become creamy. Add more if you want a thinner dressing, or less if you want it thick. When all of the oil is incorporated, the dressing is ready to serve and will keep in the refrigerator for about a week or so. 

ENJOY!!

Green Eggs and 'Ham'

Here's a healthy deviation to your morning scramble that will maximize the nutritional profile while minimizing calories and saturated fat, keeping you full and focused all morning long. My favorite substitution for meat ( ham in this case ) for nearly any recipe is a hearty brown mushroom. They absorb what ever you cook them with and they will develop a deep, satisfying flavor by using roasted garlic, smoked paprika and black pepper. The real trick to getting a healthy scramble is by substituting one of the yolks for a spoonful of greek yogurt and using fresh avocado and nutritional yeast in place of cheese. Adding lots of vegetables will obviously drive up the fiber and mineral content while filling you up without adding heavy animal products. One egg white contains 17 calories, while a whole egg has 70. One yolk isn't a big deal but when you omit the others, it keeps the saturated fat to a bare minimum while still giving you some good protein, which you certainly need in the morning to jump start your metabolism. I used kale but you can substitute spinach or swiss chard if you prefer.

INGREDIENTS
2 green onions, chopped, white ends omitted
5 spears asparagus, chopped leaving the tips whole
2 - 3 cremini mushrooms or a portobello, sliced
big handful of kale, stemmed and chopped
fresh jalapeno, minced ( or crushed red pepper to taste )
half of a ripe avocado
2 -3 eggs, one yolk and the rest whites
1 tablespoon plain greek yogurt ( optional )
roasted garlic powder
smoked paprika
nutritional yeast
sea salt + black pepper to taste
olive oil

DIRECTIONS
Whisk together one whole egg and 1 or 2 additional whites. Whisk in the greek yogurt and set aside. Warm a saute pan to medium and add the olive oil. Add the asparagus and the mushrooms and the jalapeno if using. Season them with salt + pepper, a sprinkle of the garlic and the paprika. Let them go for about 5 - 6 minutes. Add the kale and the green onions and 1/2 teaspoon nutritional yeast. Cover the pan for about 2 minutes just enough to steam the greens. Pour this mixture off into the bowl you will be eating out of. Return the pan to medium and add a little more olive oil or butter or ghee. Add the eggs and stir constantly until just scrambled. Season to taste and pour them on top of your vegetables. Top with fresh avocado slices and parsley.

ENJOY!

Cauliflower Curry with Red Quinoa and Crispy Tempeh

I know I just posted a curry recipe in my last post but if you read it, you'll understand my winter love affair with curry spices and it's cousins. It's warm, stimulating and linear with my dosha, vata. My palate goes through chapters and phases like other areas of my life, and I don't really crave curry any other time of the year. I can eat at the Thai restaurant whenever but I am seasonally drawn to make at home when I run colder than usual and I physically need those warming, herbal blends. One of my favorite memories is with my sister Amanda. She loves Thai food too and we would always dine together when she would visit from California. She's an Okie transplant and one very talented quilter - visit her site LOFIGIRL to see all of her amazing work! So this recipe is an adaptation from the hippie famous Moosewood Cookbook which I've had since I was 19. It's my favorite, worn - in recipe guide for vegetarian dishes. Seriously though, ANYONE can make this dish. It isn't complicated or fussy. You need a blender for the curry paste but if you don't have one, you can make it in a bowl. Simple ingredients that are super good for you. It's affordable to recreate, not cheap. These things are easy to find and you can make a million other delicious variations with them!

This recipe serves 4. Double the vegetables if you want to serve more. The paste recipe makes extra anyway and it can be stored in a jar in the refrigerator for later use, like sautes, dressings, salads or bakes.

INGREDIENTS

1|2 head organic cauliflower, separated into smallish florets

2 carrots, peeled and medium diced

1|2 yellow or white onion

2 - 3 cloves garlic

1|4 jalapeno or a pinch of coarse red flakes

1 - 2 potatoes ( sweet or yukon gold ) par boiled and set aside

3 cremini mushrooms 

handful of kale, chopped or chiffonade 

parsley and | or cilantro

plain, greek yogurt

toasted cashews 

pan fried tempeh or tofu or add chickpeas to the end of your saute

1|2 cup red quinoa or brown rice or millet, cooked

CURRY PASTE

1|2 cup plain, unsweetened shredded coconut

1|4 cup raw cashews, dry toasted

1 T raw sesame seeds, dry toasted

1 T whole mustard seed or mustard seed powder

1|2 t cumin

cayenne to taste 

2 cloves chopped garlic 

1 T fresh ginger, peeled and minced

big pinch allspice or cloves

1|4 c raw nuts - preferably cashews, but peanuts will work

1|2 cup filtered water as needed to make a good paste

*put everything in the blender, adding the water gradually, using just enough to make a paste and get everything moving. Store the leftover paste in a glass jar in the refrigerator. 

DIRECTIONS

Start cooking your grain in a medium saucepan, whether that's quinoa or brown rice or millet. Start your saute with the onions and carrots in a little olive oil until tender, about 10 minutes. Warm some olive oil in another pan. Cut your tempeh or tofu into rectangles and fry for 7 minutes on one side, then turn. Don't stir! On the second side, hit it with some Braggs or coconut aminos or tamari or soy sauce. It will season your tempeh or tofu and deglaze the pan, making it easier to turn. Add the cauliflower and mushrooms to the onions and carrots and cover. Add a splash of water if you're seeing brown on the bottom of the pan. That's deglazing. It's the good stuff - it's called 'fond' and you want to pull it up off the bottom to season your saute. Water or stock will 'deglaze' the pan and bring it from the surface for you. After about 10 minutes, stir in 2 tablespoons of the paste and a little water. Cover and simmer for another 10 minutes. Take off the lid and turn off the heat. Stir in the kale and parsley.  

Serve by putting a small, mounded spoonful of quinoa onto the plate. Press down gently in the middle. Place the curry inside the well and garnish with fresh chopped cilantro if you like it ( which you should learn to if you don't! ) and greek yogurt and toasted cashews, peanuts or pine nuts.

ENJOY!!

Tomato Chickpea Curry with Kale

I think most everyone has a deeper relationship with soups and stews in the fall and winter when warm broth, spices, root vegetables and hearty greens are in season and taste their best. I always look forward to using my kale, spinach and chard this time of year because I can simply walk into my garden and cut a big armful to throw right into the pot. Eating foods that are in season simply means that they are actively producing during the time of year when they naturally thrive. Their nutrients and nutritional profiles are at their peak and our bodies absorb them readily. This principle also applies to nature and wildlife. We eat foods that are higher in healthy fats to support a balance between the cold temperatures and the ecology inside of our bodies. Our feet and hands run cold and our circulatory systems thrive on the boosting properties of warming spices like cinnamon, cayenne, cumin, cardamom, turmeric and ginger. This also the season when we become susceptible to virus and pathogens and these foods and spices are great at stimulating immune response.

Not all soups have to take hours to simmer. I made this one for lunch using organic canned beans and I was sitting at the table in 30 minutes! Obviously, if you have the time to soak and cook your beans and roast your tomatoes, it would be twice as good for you. But if you need to buy canned foods for quickness and ease, always buy organic because you won't find anything in there but a little water and salt, which is optional. This curry is warm, spicy and very satisfying. I made the base of mine a little creamy by using potato broth. You can find this in health food stores in paper cartons, or of course you could make your own (which I did) by boiling down some potatoes in a little water and tossing it in the blender or using an immersion blender. It makes the base of the soup a little heavier without using a bunch of cream.

INGREDIENTS
1 large or 2 medium carrots
3 - 4 stalks of celery
2 large cloves of garlic, minced
1|2 yellow onion, chopped
1 can of fire roasted tomatoes with their juice
1 large can of organic chickpeas (garbanzo beans)
5 - 6 large leaves of kale, stemmed and chopped
2 cups of unsalted potato stock
1 cup of filtered water
1 - 2 t curry powder
1 T nutritional yeast
big pinch of cayenne
salt + pepper to taste
olive oil

DIRECTIONS
Warm enough olive oil in the bottom of a heavy soup pot enough to completely coat the surface. Saute the onion, carrot and celery for about 7 minutes or until it begins to brown. Add the garlic and cook for 2 minutes. De-glaze the pan with the can of tomatoes. Add the potato stock, chickpeas and seasonings. Cover and let it simmer for 10 minutes. Add the kale for the last 5 minutes until it turns bright green. You're ready! I like to serve my curries with a dollop of plain greek yogurt and some fresh cilantro. You could substitute fresh parsley and sour cream if you wanted to. Other optional embellishments could be pepitas (pumpkin seeds) or toasted cashews.

ENJOY!

Dark Chocolate Avocado Fudge Bites

Hello, perfect dessert. These little bites have everything you want in a treat and nothing you don't. There isn't a single sinful ingredient and they taste heavenly! I'm always getting creative with creamy ingredients that are plant based, typically nuts and butters. But using avocado is an even better way to get super healthy fats into your favorite indulgences (like creamy chocolatey fudge) without sacrificing your better judgement. This recipe was adapted from one of my favorite food blogs written by Celine of  Farm to Table Life. I'm constantly popping in for good ideas when I stall out in my kitchen or when I want to find something to modify. I think I've done chocolate covered everything, so this a new one.

The fudge filling is mostly avocado and coconut butter. You cannot substitute coconut oil in this particular recipe, though there are certain applications where they are interchangeable. I made my own coconut butter in about 5 minutes - it's crazy easy and so cheap. A big bag of organic shredded coconut cost me under $5. If you don't want to make your own, it's available in health food stores. The difference between butter and oil is that the butter has the meat of the coconut in it, whereas the oil is strictly the oil. It's like the difference between peanut butter and peanut oil. Totally different.

To make the butter, use an unsweetened, shredded organic coconut and just dump it in your food processor or blender and away you go. Use enough to get a good mix, at least 1-2 cups. Blend it until it starts to break down and you see the consistency drastically change. Since you aren't adding anything or taking anything away, you will get exactly the amount that you put in. Store it in a glass jar at room temperature. If it hardens up, gently warm it on the stove top in a shallow pan of warm water. It's so delicious on toast and with fruit. It's naturally a little sweet and it's just like eating nut butter. Coconut in all of it's forms is one of the most incredible superfoods. The list of health benefits is lengthy so I won't go into it now, but you can look it up and take your time reading all about this super nut. A thorough post about all things coconut is coming up a little later on.

Okay - on to the fudge recipe! These are completely raw, vegan and gluten free!

INGREDIENTS
1 large avocado, mashed
6 T coconut butter
2 - 3 T organic maple syrup
1|4 t vanilla extract
pinch of sea salt

CHOCOLATE SAUCE
Equal parts coconut oil and cacao powder or unsweetened cocoa powder
(They're different - the former is preferred and superior to the latter)
Mix these with enough maple syrup that the sweetness tastes right to you.
You will need to warm the coconut oil to a liquid in order to get a smooth sauce. Doing this in a double boiler method works well and ensures a lump free chocolate.

DIRECTIONS
Mix all of the fudge ingredients together in a food processor, blender or with a hand mixer. You can freeze it in a bowl if you want to scoop out balls for your fudge shape or you can freeze it in a shallow square dish so that you can cut it into squares. If you have individual freezer molds, you can use that too. Silicone ones work really well. I used a plastic square dish to cut out traditional blocks but that option is totally up to you. If you choose the square, smooth out the top before you stick it in the freezer. Let is set up for about 2 hours.

When it's done, pop it out to cut or use a melon baller or miniature cookie scoop for balls. Have a piece of wax or parchment paper on a plate or sheet pan ready so that you can set them down as soon as you dip them. Start your chocolate sauce a few minutes ahead of time and have it ready to go when you pull them out of the freezer. Put a piece of the fudge onto the tongs of a fork that you are holding over the chocolate sauce with one hand. With the other hand, use a spoon to drizzle the sauce over it so that it drips back into the bowl and it doesn't waste any of that goodness. It's also less messy this way. Gently set each piece onto the prepared pan lined with paper until you have done them all. Return them to the freezer, preferably overnight or at least for 5 hours. These are something between ice cream and cold fudge, consistency wise. You can store them in the freezer in a sealed container once they have set up completely for a longer period of time. Or you can keep them in the refrigerator for about a week.

ENJOY!!

Autumnal Transitions, New Moons and Eclipses

I just revisited my solar return for the 37th time. This year, that feels like a lot of laps. But, instead of feeling exhausted or overly aware of the fact that I'm getting older, I have embraced it with a lot of love, lightness and energy. I feel invigorated and sensitive like I'm growing new skin. Libra rules over serpents and lizards and molting is certainly a sensation that I know a lot about. It happens in 7 year cycles for me and Libra also rules the seventh house of the zodiac. These are not coincidences. In fact, I'm quite convinced that there is no such thing. This time of year represents the deeper values of moving into fall when leaves are turning into little papery jewels and starting to fall from the trees. Plants are gently guided back into a big growth spurt as they flourish in the welcomed, cooler temperatures and begin setting roots for winter. It's no surprise that this affects other living things as we all share the same bit of air, sun and earth.

On a larger scale, today is marked by the first day of the sun into Scorpio, a New Moon in Scorpio and a partial solar eclipse in Scorpio all moving right into the eighth house. We begin our next cycle into the realm where we are confronted with some more serious issues. Themes that will be exalted over the next 30 days will be harmony through conflict, conscious sexuality, learning lessons through service, addressing the psychological underworld, exploring secrets and wading through the water of confrontation. Our struggles in life are our greatest teachers, forever dedicated to showing us the light inside of the dark. People that try and break us down, destroy our spirit and manipulate for personal gain are the most valuable. We learn to love on a deeper level as we find compassion for them, their negativity and their sadness. Those energy sources only amplify our higher self and give us fuel. As we transform their flares into something positive, we disarm their weapons and assist in their healing journey. They point us toward death and we embrace the change, turning it into new life.

New Moons are empty cups, waiting to be filled with intention. They hold the blackness of beginnings. They call us out to project what it is we want from our lives. Take a little time to hold a silent meditation and give shape to your dreams. Forgive those that have hurt you. Say good bye to Libra and Venus as they exit our immediacy, leaving only the lasting imprints of your higher self and the elder sister of the tribe. Be prepared to learn volumes of things in the months to come. Saturn is the teacher and he is moving into Sagittarius, the sign of higher learning, travel, religious study and good fortune. There are incredible things happening to those who listen, who fine-tune their awareness and who take a little time to enjoy the view. The cosmic interface is under the pulse of your finger. Touch it.