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.

ABC Butter

This is another super quick recipe in that same 'snack' chapter I mentioned in my last post that falls in line with our school year favorites. ABC stands for almond, brazil nut and cashew. Recently, there was a huge recall on almond butter and peanut butter sold from two popular natural distributors, Arrowhead Mills and MaraNatha Foods, due to a link between these products and salmonella contamination. These brands are household names for those who shop primarily at health food stores, and their products have been trusted for years. This case is a perfect example of an unlikely source for food poisoning. It further reiterates the increasing necessity for urban homesteading to take a step up in our kitchens. 

While time allowances always soar to the top of the list of reasons that we justify not making more things ourselves, I think it's important to consider the potential risks with the alternative. Second, always comes the price comparison. Typically, it costs less or just about the same to gather the ingredients and do the labor yourself whether it's granola, almond milk, bread, salsa, hand soap, disinfectant etc. Even as a mother who works from home, I don't always have the time to devote to doing all of these things as often as I would like to, but I do always make a few hours throughout the week to at least make two or three of them. The backbone to successful urban homesteading is to balance the ratio of the products we consume with those that we make ourselves and those that we purchase. It also makes intelligent consumers out of us while it reduces packaging waste and environmental emissions, keeping more money in our pockets instead of shelling it out to big companies. You can vote further with your dollar by spending it locally, responsibly and in the community where you live.

Making your own nut butters takes about 10 minutes with a food processor. It's fresh and delicious! The risk of contaminating your own is pretty much a non-issue. Buy raw, organic nuts and experiment with combinations of them, like this one. I usuallly make plain almond butter with a pinch of sea salt and a drizzle of almond oil for the smooth consistency lovers in my house. But you can make traditional peanut butter or sunflower butter for someone with a nut allergy. Use a combination of hazelnuts and cacao powder and a little maple syrup for a far superior version of Nutella, which is actually just a glorified, sugary spread made with palm oil. When the first ingredient is sugar, it's an immediate red flag to steer clear. It will spike insulin levels, over stimulate the nervous system, depress immune response and acidify the body at an alarming rate, while soaring to the very top of the glycemic index. 

There are healthy ways to replace products that we like with those are actually nutritious for our bodies and save money doing it. Try making a simple nut butter today and see what you think!

Here's a brief overview of the benefits of these RAW nuts:

• Almonds - demulcent, emollient, strengths bones, nerves and the reproductive system, antiviral
• Brazil Nuts - very high in protein and healthy oils, energy source, amino acids
• Cashews - good for teeth and gums, energy levels, and building healthy fats in the body

Though delicious, peanuts are one of the most adulterated crops on the planet and the fields are commonly rotated with cotton. Since it's a non-food crop, the soil is often treated with chemicals that are too toxic to be allowed into consumable products. The residues are absorbed systemically and the imprint leaves residues in the body much the same way. Peanuts are also susceptible to the fungal toxin, Aspergillis flavus, which one of the most powerful carcinogens known to the liver. The fungus is sustainable in the raw form of the peanut and frankly, it's the most nutritionally devoid nut on the planet. They slow metabolic rate and are highly acidic. A lightly salted almond butter is nutritionally sound and equally as satisfying!

BASIC NUT BUTTER

Choose your nuts and make sure they are raw. You don't need to use a roasted, salted one because you can adjust the salt yourself and roasted nuts have been stripped of the essential oils that are the primary medicine you want from the consumption of nuts. Put about a cup into your food processor and process for about 5 minutes. It will be coarse and crumbly just before the oil is released and it turns into butter. Add a pinch of salt or honey or maple syrup if you like it sweetened and a drizzle of almond, grapeseed, sunflower or safflower oil will help it get to a smooth consistency. Process another few minutes until you achieve the texture you like. That's it! Store it in a glass jar in the refrigerator. Reuse one of your old nut butter jars and start experimenting with your recipes and desserts.

ENJOY!

Chocolate Chip Cereal Bars

The new school year is in session and that means rolling out all of my favorite lunch box recipes for the kids. I have an entire chapter of my book dedicated to healthy snacks and treats that are quick and easy for road trips, picnics and play dates. This classroom favorite is loaded with healthy fats, plant based protein, fiber, antioxidants and trace minerals. Sweetened with dark chocolate and a little maple syrup, they score low on the glycemic index while keeping little bodies full of energy. 

Nuts and seeds are high in essential fatty acids which are shown to improve brain function, stimulate immune response, lower cholesterol and inhibit cancer cell reproduction just to name a few benefits. Naturally abundant in calcium, magnesium, phosphorous and potassium, these powerhouses are essential to a healthy body. They also stabilize mood and calm the nerves.

Nurturing my family from the table is my primary focus when it comes to maintaining the quality of their health. Starting from the feet up is our method. Garden to table philosophy teaches so many primary lessons about life. It allows us to share the rewards of hard work together as we learn about the importance of taking care of our bodies and nourishing them with healthy food choices. It teaches responsibility and creates awareness about the environment and the relationships between all living things. It teaches respect as a virtue. We cultivate our lives around us and it shows. Some of our best discussions are at the dinner table as we reflect on our day and all of the beautiful food in front of us that we grew together, as a family, deeply connected by the ecology.

INGREDIENTS

1 1|4 c whole oats

1|2 c diced walnuts or almonds

1|4 c chopped cashews

1|4 c chopped sunflower seeds

1|2 c maple syrup

1|2 c crisp rice cereal 

( I used a gluten free chia|flax version)

1|2 c crushed cereal flakes

1 tsp vanilla

pinch of sea salt

1|2 c almond flour

1|2 c chocolate chips or dried fruit

1 T water 

DIRECTIONS

Preheat your oven to 350 degrees. Toast the first 4 ingredients on a sheet pan lined with parchment paper for 10 minutes. Set aside to cool. Mix the remaining ingredients into a large bowl then add the cooled oats and nuts. Combine thoroughly then press it into an 8x8 inch square pan lined with parchment. Reduce the oven to 300 degrees and bake for 25 minutes. Allow the block to cool before cutting into bars or squares. These are perfect for breakfast and snacks or crumbled over fresh yogurt or with almond milk. They will keep a few days at room temperature and will remain chewy. If you want them firmer, refrigerate. You can wrap them individually in parchment paper and tie them with a string for a cute little presentation and so that they are easy to grab on the go.

ENJOY!!

Baked Avocado Eggs Diablo

Something magical happens when you combine eggs and avocado. This is so perfect for a quick breakfast when you are pressed for time. It works best with a large avocado. When you're eating something with so few ingredients, it's really worth it to buy organic. Consider the relationship between the egg and the hen. Free range, local and organic will always shine through with delicious taste and quality.

INGREDIENTS

1 large avocado 

2 small or medium eggs

sea salt + black pepper

smoked paprika

diced jalapeño or cayenne

DIRECTIONS

Preheat your oven to 425 degrees. Cut your avocado in half by running your knife around the outside in a circle from end to end. Twist the halves in opposite directions and gently pull them apart. A ripe avocado is slightly soft on the outside and does not have any air pockets between the skin and the flesh. Check the stem end for mold.

Next, take a spoon and scoop out about half of the flesh and set it aside. Use a small baking dish that will support the halves in their position so that they don't tip over during baking and spill the egg. Crack an egg in each one carefully. Try to let the yolk drop in first and then the white. Sprinkle the top with salt + pepper and paprika. Bake for 15-20 minutes until the eggs are set. Top them with hot peppers or hot sauce when they come out if you like it spicy! Serve them on top of a bed of greens dressed with a nice vinaigrette for an appetizer or accompaniment for brunch.

ENJOY!

Chocolate Hazelnut Cookies

 I have a pretty tried and true chocolate chip cookie that I've been making for ten years that is the go-to dessert in our house and everyone's favorite indulgence. It's not vegan or gluten free and that's probably why it feels so decadent. However, I have been fudging the recipe back and forth with flour substitutions and embellishments, trying to land on the perfect modification in order to achieve a healthier version that is just as popular. Gluten is something that we try to minimize as much as possible but still allow room for at times in moderation. Certainly, the nutritional profile of this cookie is far superior to the one made with flour. I used a blend of hazelnut, almond and oat flours in lieu of gluten. I prefer the texture of this one in fact, and my kids were just as happy with the result as well.

You can create high protein flour substitutes by making your own or buying them at the store. Nut flours are higher in fiber and have a natural oil content that can replace excess butter or oil in the recipe. I blended gluten free oats into a flour in my food processor. Then I did the same with whole hazelnuts. I always have almond flour on hand from making almond milk. You can read the tutorial on making almond milk and flour in this blog post here. I always use fresh, scraped vanilla bean whenever possible and of course, dark chocolate. You can use coconut oil or butter.

These are a little crispy on the outside and warm and nutty on the inside. I think they go perfectly with a fresh, almond milk latte for breakfast or a chilled glass of milk for a treat.

This almond milk latte is my favorite way to take my espresso. It tastes the very best when you make the milk while the coffee brews. The milk is room temperature and you can use the foam just like the cafes do. Don't waste the pulp! Spread it out on a sheet pan with parchment and dehydrate it to stock your pantry with healthy almond meal and flour for your next recipe!

INGREDIENTS
1|2 c oat flour + 2 T whole oats
1|2 c almond flour
1|2 c hazelnut meal
1 T flax|chia powder (optional, but recommended)
1|4 t sea salt
1|2 t baking powder
pinch of cinnamon
1|4 c melted coconut oil or grass-fed butter at room temperature
1 egg
1|2 t vanilla
1|4 c coconut sugar
1|4 c dark chocolate chips

DIRECTIONS
Preheat your oven to 375 degrees. Mix the first 7 ingredients into a medium sized bowl with a whisk. In a separate bowl, mix the coconut oil or butter with the sugar then add the egg and the vanilla until light and fluffy. A hand or stand mixer works well for this. Combine the dry and wet ingredients and fold in the chocolate chips. Drop rounded spoonfuls onto a non-stick sheet pan. You should get 10-12 out of this recipe. Bake 6-7 minutes, then rotate the pan for another 6-7. You should smell them baking and the tops become brown on the edges. Remove and let them cool 10 minutes before devouring!

ENJOY!

Raw Tahini Buttercups

I am pretty sure I found my new favorite treat. Seriously. I have never experienced tahini in sweets and I'm totally in love with this simple, raw, vegan confection. Dessert does not get any easier or healthier, friends. This recipe has four ingredients and all you need is a food processor or blender. You could still mix everything by hand if you didn't have either of those and it would still be delicious. I've been talking about how much I love my little silicone cups for the longest time and they are a super investment for your kitchen. Totally affordable, you can find the standard size or the mini cups, which is what I used here. You'll never have to fiddle with paper liners or muffin tins made of aluminum or with non-stick coating. Highly recommended! These are frozen and hit that ice cream spot for me while satisfying my deeply-rooted desire for chocolate but without chocolate. I cannot take full credit for this gem of a recipe as I adopted it from The Chalkboard Mag. I will definitely be putting a twist on this one in the future.

INGREDIENTS
SHELL:
1|3 cup raw tahini
1|3 cup melted coconut oil

FILLING:
1 cup pitted dates such as Halawi or Medjool
1|2 cup cooled espresso

DIRECTIONS
In a food processor or blender or by hand, combine the tahini and the coconut oil until smooth. Fill the bottom of each cup with about a teaspoon of the mixture, reserving half for the tops. Put the cups into the freezer to set while you make the filling. Put the pitted dates into the processor and add the espresso gradually until you get a sticky paste. When the cups have set up (about 20 minutes) take them out and put a dollop of the filling into each one and smooth it out. Top with the rest of the tahini mixture and then back into the freezer for about an hour. These are most delicious eaten immediately with a sprinkle of coarse sea salt on top.

ENJOY!

Cauliflower Pizza Crust

I've been testing out gluten free pizza crusts for months and I've come across a variation of the popular cauliflower crust that I liked. I also had good success with a quinoa crust that I will post later on. Keep in mind when making this, it won't turn out hard and crispy like a thin crust because cauliflower doesn't behave like flour. The addition of parmesan into the 'dough' gives it some good texture but this is a softer shell that sets up better if you transfer it immediately to a cooling rack when it comes out of the oven. Instead of using a traditional marinara, I made a roasted red pepper cashew sauce that is very similar but higher in nutrition and lower in acid. You could use that same sauce on a regular pizza shell of course, and on pasta, lasagna and as a sandwich spread or salad dressing. 

Squeezing the water out and allowing the cauliflower pulp to drain gives you the best results for a dry crust. If you skip this step, it turns out wet and soggy and falls apart.

You will get about a half cup of water from one head of cauliflower, which is excellent if you aren't making it this way. That water is rich in nutrients and minerals and shows you how much water you get from your vegetables. You could save it an add it to the red pepper cashew sauce or freeze it and add it to a soup or dressing later on.

The 'dough' is pretty soft in the beginning and takes a little shaping. You could form it into a square or a round or an oval at this point. It isn't going to rise or spread like flour, so it will retain whatever shape you make before you bake it.

It looks nice and golden brown and crisp around the edges when it's done. Pre-baking the crust makes it firmer and releases the flavors of the herbs and seasoning in the 'dough'.

Topped with your favorite ingredients and baked just like pizza, it's crispy and brown on the edges and smells heavenly like roasted vegetables! Transfer it to a cooling rack a few minutes after it comes out in order to let the crust set up underneath. Gently slide it off of the parchment onto your rack.

 You could totally make this vegan by omitting the parmesan in the crust and replacing the egg with a flax egg (soak 1 tablespoon of whole flax seed in enough water to create a goo) You can substitute the melted mozzarella with an artisan nut cheese or daiya or anything else that you enjoy with your toppings. Make it customized for you and your guests. This recipe is easy to double and cauliflower is pretty cheap, so you can totally make more than one of these at once. Serve it with a nice tossed salad and you have a delicious, gluten free spread for dinner!


CAULIFLOWER PIZZA CRUST
1 head of organic cauliflower
1|4 teaspoon sea salt
1 T nutritional yeast
1 T olive oil

1 T almond meal or almond flour
1|2 garlic powder
a big pinch of dried basil and oregano
1|4 cup grated parmesan or romano cheese

DIRECTIONS
Preheat your oven to 450 degrees. Blanch the florets in hot water for about a minute, then drain and cool. Pulse them in a food processor until it resembles rice or coarse meal. Transfer to a thin dish towel or cloth napkin. Squeeze out the excess water into a measuring cup if you are going to save and use it, or over the sink if you aren't. Turn out the cauliflower into a medium mixing bowl. Stir in the rest of the ingredients. Spread out a piece of parchment paper inside of a sheet pan and spray it down with cooking oil. Form your 'dough' into the shape of your pizza, about 1|4 inch thick all the way around. Bake it for 10-15 minutes or until you see the top and edges start to brown. Remove it from the oven and set it aside. Gather your sauce and your toppings.

ROASTED RED PEPPER CASHEW MARINARA
1|2 cup raw cashews
1 red bell pepper, roasted over an open flame and seeded
or 1|4 cup roasted red pepper strips from a jar
dash of salt + garlic powder
1 T nutritional yeast
juice from 1|2 lemon
a little water or the reserved cauliflower liquid

DIRECTIONS
Put the cashews and a little liquid into the food processor to get it started into a coarse paste. Add the remaining ingredients and the rest of the liquid until it becomes smooth and sauce like in consistency.
You're ready to build your pizza. Top the cooled crust with your sauce and your toppings. Sprinkle with cheese and return it to the oven for another 10 minutes or so. Watch it closely and when everything is beginning to brown and becomes fragrant, you're done!

ENJOY!