Crispy Zucchini Fritters

Here's one of those winner recipes that is so versatile, it can be eaten and served any time of the day. The addition of the tangy, lemony yogurt makes it a perfect snack or meal, along with a nice piece of fish or chicken and a fresh tomato salad or eggs. There is always room to make anything vegan or gluten free with a some basic substitutions, which make the best recipes, in my opinion. They are easily made ahead of time, refrigerated and reheated or frozen and baked. I adapted this recipe from the Smitten Kitchen and then modified it a little, as usual. You can also substitute potatoes for part or all of the zucchini and add other things like kale, mushrooms or onions. Serve them as an appetizer on a bed of wilted greens and thin out the yogurt into a dressing by adding extra lemon juice or a little vinegar. Warm and satisfying, these fritters will have you doubling the recipe in no time just so you can eat one more!

INGREDIENTS
1 medium zucchini, ends trimmed
4-5 mushrooms, sliced thin
2 scallions, finely minced
1 egg or vegan egg substitute
1|2 cup flour, all-purpose or gluten free
1|2 t baking powder
sea salt + pepper
crushed red pepper or cayenne to taste
pinch of garlic powder
1|2 t nutritional yeast
olive oil

LEMONY YOGURT
1|2 cup greek yogurt or coconut yogurt
1|2 lemon, juiced
pinch of salt
1 clove of garlic, crushed
lemon zest to taste

DIRECTIONS
Grate the zucchini on a box grater or with the fitted blade of a food processor. You can also use a spiralizer if you want long, mop-like strands which coil to make nests. Take the shredded zucchini and put it in a bowl with a sprinkle of salt. Let it stand for 10 minutes. This will begin to draw the water out. Then put it in a thin dishcloth or some cheesecloth. Squeeze out the excess moisture. You'll be surprised how much liquid you lose in this process. This keeps them from being soggy and ensures a crispy crust, like making hash browns. Return them to a medium bowl and add the egg to coat them. Add everything else except the flour and baking powder. Mix those two ingredients in a separate bowl, then add the mixture a spoonful at a time, stirring each time until you have incorporated all of it. Heat up a skillet on medium-high and warm the olive oil. Drop spoonfuls of the batter in, careful not to crowd the pan. Drizzle the tops with a little more olive oil and use a spatula to slightly smash them into patties. Cook for 3-4 minutes on either side, or until they are crispy brown. You can finish them in a 200 degree oven for another 10 minutes if you want to make sure they are cooked through and firm. I personally did not, and I thought they were perfect. Serve with your favorite accompaniments and top them with a dollop of the lemony yogurt and some zest for presentation.

ENJOY!!

Astrological Currency | A Celestial Guide

It's been a while since I've sat down to write a thorough analysis of what's happening out in the cosmic ether of planets, magnetic fields, transitions and moons. The atmosphere is bubbling with hot and cold energy right now. Sensual, psychic gasses are making our consciousness humid with change. Shifts in the barometric pressure have us loaded down with heavy subject matter. Our lives are up for review in some key places that will have long - term effects on the next four years. We are navigating some serious water that has very critical information for you to download. Manually slowing down is an important step in learning how to use these powerful influences to your advantage. Sometimes, it just needs to be laid out all in one place. I really enjoy the meditative practice of taking the time to reflect on the state of my own affairs as I write a comprehensive article like this that hopefully, clarifies some things for you too and answers your lingering questions. I always know it's time to do this when I start getting a ton of inquiries from friends and clients asking "what the hell is going on right now?"

Enter the Sun into Leo. A solar cycle that is marked by it's ambitious creativity, firey passion, headstrong ideas and most notably, a prominent social and sexual energy. We have a full Moon in Aquarius approaching on July 31, which is Leo's polar opposite. This will affect the energy that the moon carries. Aquarius is very opinionated, stubborn, fixed, inventive and innovative, unique and driven. It will also be a Blue Moon. This occurs when there is more than one full Moon in a calendar month. 

This solar movement happened just before we dove headfirst into the dueling effects of Venus in retrograde, lasting from July 25 - September 6. This is marked by two phases that illuminate the double - sided nature of Venus who is the goddess of both love and war. The first is Hesperus - the loving, reflective and sensitive evening star.  Shy and intimidated, she clings to security or is drawn by old flames and karmic relationships that have shaped her past. Protective of her story, she defends her ghosts with honor. Temptations will be intensified. This effect will be challenged by the Moon - Pluto alignment which asks us to curtail excessiveness. Venus is a reflective pool. Her mirrors are a constant reminder that her world is shaped around her sensuality. When she retrogrades, her duality is felt more deeply and the two sides of her become a dynamic force that ask to be recognized.

The second phase is Lucifer, the last two weeks of Venus retrograde. She is the bringer of light. A dark cupid with strong sexual prowess, she's the morning star. Likely to indulge in sexual behaviors that are driven by the reproductive organs, her energy can over - stimulate the spiritual system. It is better to resist the desire to detach from the mind and give in to purely physical pleasure, but instead find a way to combine the two. The negative effects of psychic, over - sexualized stimulation gives us false confidence. It feeds the physical ego, leaving nothing but misery or shame or drama in it's wake after Venus goes direct again. Both of these influences can be utilized for positive outcomes, though the latter phase has a tendency to explore the dark a little more, unafraid of what she may find about herself. Perhaps getting to know herself a little better and understanding what triggers she has that have the potential to unhinge her. She is mysterious and powerful and can harness her intense sexual magnetism to create incredible artwork, music or anything driven by passion.

Venus and Jupiter have also culminated into a month - long dance where they will be visibly conjunct. A conjunction is when two planets are so close together that their appearance will be very bright and look like a double star. They will be accessing each other's energies. They will share magnetic fields in Cancer and Leo until August 13 . This is what Astronomers have been calling the Star of Bethlehem. These two planets are so bright that they create an incredible light in the sky that could serve as a guide to the west. This conjunction has strong feminine and masculine energy all at once. It opens us up for success with regard to real estate, inheritance, investments, creative surges, family relations, children, conception and home life.

The aspect that can complicate these pleasant gains is the fact that Mars and the Sun are currently also sharing Cancer which starts a new fire altogether. It encourages us to make a new pass at our regular routines, to shake it up and create healthier habits while incorporating affirmative daily practices. It can also rev up our defensive nature to resist change. It asks us what is standing in the way of true success? They want us to live and lead with real authority. Emotional makeovers are being activated by the magnetic centers of a Moon - Pluto alignment. Yes, Pluto is still out there. Immaturity is the knee - jerk reaction of resisting what we instinctually know is best. This also means we have already started to work with these influences. Be aware of potential parental and family conflict that could arise, especially between women.

And last, but definitely not the least, is the challenging station of Mercury, which rules Gemini, the sign of communication. Mercury has just gone direct after leaving it's natural ruler and will begin another retrograde cycle September 17. The aftershocks of it's interaction after being squared off in Chiron, who represents the wounded healer in our natal charts, can be felt for weeks. Currently, Chiron occupies Pisces and is also in retrograde. This may feel as though an old wound is being opened up again. It may give rise to the sensation that you never fully healed from it before, and it is time to revisit that situation. It can also heighten the sensations of inner turmoil left unchecked. Pisces is the sign of spirituality and illusion. It is critical to push through this transit with clear perception and analytic decision making. It will feel more natural to swing with the heavy pendulum of emotion and get swept away with the tide, but the effects of that could only inflame the scar tissue. Use spiritual modalities to find your center. Communication is ruled by Gemini and it may have too much space around it to be effective right now. The undefined boundaries can be disorienting and counter - productive. When there is less space and planets are closer together, they behave harmoniously. Try to redefine lines of communication. Make your thoughts clear and known to avoid misunderstandings. Minimize expectations and make the ones you have realistic. Verbalizing them will clarify the space.

Unlike a conjunction, a square is formed at an awkward angle. It makes the energy between planetary bodies challenging or combative. Aspects are all about the angles created as planets move around each other. The energetic fields are conducive and radiate a positive charge in closer proximity. A trine is basically a triangle and an opposition is 180 degrees apart.

This is a lot of information to swallow, I totally get that. But, the important message and take - away here is to slowly absorb it day by day over the next two to four months. Come back and revisit this page in a week and see what themes are resonating with you. These atmospheric flares are at their peak intensity and they are our allies. Remember that your choices in life are directly related to whether you choose to react defensively to your circumstances or be proactive with what you've got to work with. You're in the driver's seat. Breathe, and just drive.  

Summer Cucumber Salad

A summer favorite that can be made in under 30 minutes is a real winner when it comes to lunches, picnics and get togethers. Using all of these fresh, seasonal ingredients makes it a snap. They all grow really well in Oklahoma and can tolerate our intense heat during the summer when other plants are struggling to produce. Be creative with homemade vinaigrettes, using your favorite herbs and vinegars. I've included a simple one along with this recipe that I love.

I love the way our little emerald path looks in the summer when it's super green and freshly mowed. This leads to our garden, which makes the walk a little magical when you head out to pick a big bowl of goodies for lunch or dinner. 

I liked using these spicy cayenne peppers for the heat in my salad. You can use jalapeno or pequin peppers. If those are too spicy, crushed red pepper or dried cayenne are more mellow. We have fresh basil popping up all over the yard, even in the cracks in our patio!

Ripe cucumbers are great for lots of uses other than salads and dips. Great with yogurt on felafel and with avocado on sandwiches, they also make a refreshing addition to your cold ice water, infusing it with a green flavor that is unmistakable. You can also let some slices sit in room temperature water for a few hours and use it as a refreshing facial tonic, especially after sun exposure. Nature provides for us exactly what we need when we need it most.

Leafy green parsley is one of the most versatile herbs you can grow all season. Unlike cilantro which bolts quickly and turns to coriander, parsley lasts all summer long especially when clipped back every couple of weeks. It's good on just about everything! Try adding it to pesto, marinades and all of your dressings and sauces. A perfect garnish that should always be eaten!

These young leeks are a variety I've never grown before. They seem to be a cross between that and a flat leaf green onion. I chopped these up for my salad as well and it added just the right amount of mild onion flavor to a raw salad. It's a great substitution for sliced red onion if those are too strong for your liking. They have a mild garlicky flavor which was delicious!

INGREDIENTS
3 - 4 medium cucumbers, peeled and gently seeded
2 - 3 chopped tomatoes
thinly sliced red onion
minced green onion
minced cayenne, jalapeno or pequin peppers (optional)
chopped parsley and basil

HERBED DIJON VINAIGRETTE
1|2 cup sherry or champagne or red wine vinegar
1|4 cup good quality olive oil
1 tablespoon dijon mustard
1 teaspoon honey
1 clove minced garlic
freshly chopped parsley, thyme and basil
salt + pepper to taste

Toss all ingredients into a small jar and shake vigorously for about a minute until emulsified.
Gently mix everything together in a bowl. You'll want all of the ingredients to be combined but not lose their shape. Toss with your favorite vinaigrette and adjust the salt and pepper. Serve immediately or chill for up to two hours before serving. Delicious as a side dish with grilled chicken, salmon or shrimp.

ENJOY!

Quinoa Vegetable Soup

I know this soup looks a little heavy for summer, but it's actually much lighter than you think. Especially by adding a cool zig zag of yogurt and the addition of of this avocado salad on top. This vegan bowl has tons of delicious vegetables and is full of antioxidants, plant-based protein and amino acids from the combination of quinoa and red beans. There are lots of things you can add to vegan or vegetarian dishes to give them a bit of bulk or meatiness that will leave you full and focused. Additions like portabello mushrooms and smoked paprika can really transform a dish. I use both of them constantly. Of course, you can always modify this recipe with vegetables you prefer over ones that I have used in order to suit your preferences. If you're vegan, you can use a coconut yogurt and vegetable stock.

INGREDIENTS
1 yellow onion, diced
3 cloves garlic, minced
3 ribs of celery, chopped, with fronds
1 large carrot, diced
1 large portabello mushroom, thick sliced then cut in half
half of a large can of whole, stewed tomatoes and their juices
1 cup of cooked red beans, or 1 can of pre-cooked
1|2 cup quinoa, cooked
2 cups organic, low sodium chicken stock or vegetable stock at room temperature
smoked paprika
cumin
turmeric
crushed red chili flakes
salt + pepper
avocado
fresh chopped cilantro
plain greek yogurt
fresh jalapenos or salsa verde of your choice
olive oil

DIRECTIONS
Start with a medium large saucepan over medium heat. Warm about a tablespoon of olive oil. Add the onion, celery and carrot.  Season with a sprinkle of salt. Saute until everything begins to caramelize and create some brown bits at the bottom of the pan. Add the mushrooms and cook for another five minutes. Add a big pinch of the paprika, cumin, turmeric and black pepper. Add some chili flakes if you like it spicy. De-glaze with the stock you're using. This will pull all of that tasty stuff up from the surface. This is called the fond. Add the tomatoes, breaking them into pieces with your hand as you do. Add the tomato juice from the can. Bring everything together and simmer for about 10 minutes. Add the cooked quinoa and the beans last. Stir another 5 minutes and turn the heat off. The quinoa and the beans will begin to absorb the liquid and the pot will thicken as it stands.

Serve your soup with a drizzle of yogurt or sour cream. Slice the avocados and lay them on top to one side. Garnish with a big handful of fresh cilantro or parsley if you prefer it. Top with fresh or pickled jalapenos and some salsa verde.

ENJOY!!

Raw Chocolate Bark with Toasted Coconut and Almonds

Time for a summer dessert post! I've been playing around with raw chocolate recipes for ages it seems and I think I finally landed on just the right ratios for a good, crispy bark. Other than the coconut and almonds, which of course are optional, this recipe has three ingredients. This could not be more simple and because of the coconut oil, it has to be kept in the freezer. It's a really delicious, healthy snack that is cold and refreshing. It would be excellent broken into smaller pieces over a bowl of ice cream!

Experiment with different embellishments, I always say. Pistachios, brazil nuts or chia seed would be good subs for the almonds, and if you don't like coconut, try dried fruit like goji berries, cranberries or blueberries. Even espresso beans at a rough grind would be so good! Let me know your success stories - I love hearing from readers on what worked for them and how they adapted a recipe.

To learn about the differences in cacao, cocoa and chocolate, refer back to an earlier post of mine here.

INGREDIENTS
1|2 c organic coconut oil
1|2 c raw cacao powder, sifted if necessary
1|4 c pure maple syrup
1|2 c mixed nuts, chopped or diced
1|3 c toasted coconut flakes
pinch of sea salt

DIRECTIONS
Melt the coconut oil in a small saucepan over medium low. In a bowl, measure out the cacao powder and pinch of salt. When the coconut oil is melted, whisk it into the powder and incorporate the maple syrup until silky smooth. Stir in half of the nuts and half of the coconut. Line a sheet pan with parchment paper. Pour the chocolate onto the paper and smooth out to 1|2 - 1|4 inch thick, depending on your preference. Sprinkle the top with the remaining nuts and coconut or other toppings. Freeze until set, about half an hour. Remove from the freezer and break into pieces. Store them in a covered dish in the freezer.

ENJOY!!

Fusion Flatbread Tostadas

I'm a big supporter of seasonal eating. Our bodies are in tune to the seasons with regard to temperature, moisture levels and day length. They respond to the foods that are in season, or currently producing in the climate you live, much the same way. We instinctually crave the freshest, most available produce. It will always be the most beautiful items you find at your local farm market and of course, in health food stores, you will find that there will be an abundance of locally-sourced fruits and vegetables. These foods will have been picked most recently and are the freshest because they have not undergone multiple temperature changes traveling to your state from outside of it. Eating in tandem with the seasons is a sustainable and nourishing ritual that will fill you with the most vital energy available in living foods. That said, this plate is bursting with five different current vegetables, three of which came from our organic garden at The Herban Fortress.

How beautiful are these pretty little radishes? If you plant them at just the right time in Oklahoma, you can get two nice harvests. Honestly, the ones I get in November are even better. Root vegetables develop better in cooler temperatures. We just happened to have one of the wettest springs in the history of Oklahoma this year since 1921, which allowed me to prolong the window of maturation for these and my carrots.

I always crave South American food in the summer, bursting with lime, avocado, tomatillo and cilantro. These are some of my all-time favorite flavor combinations. I have been obsessed with making pickled red onions for some time. The brine mellows out the sharp flavor of the raw onion and anything in vinegar is delicious to me. They're super tasty added to nachos, tacos, salads, sandwiches and tartines. I like to use them as a garnish like I would use sauerkraut. The process is different but the flavor profile is similar. I used ACV in this brine which gives them a leg up in the nutritional profile. I also added fresh, julienned radishes to the mix which was so good. A julienne is a matchstick cut. You could do thin slices on the mandolin but I prefer to keep the cuts the same for this use. I'll include the pickling recipe as well, and I encourage you to try this zesty addition to your foods using a high-quality vinegar like apple cider. This jar will keep in your fridge for at least two weeks.

INGREDIENTS
Your favorite flatbread or tortilla (I have a recipe on the site for a homemade tortilla)
Greek yogurt
Organic, air-chilled chicken breasts, pounded thin (optional)
napa cabbage
cilantro
avocado
cheese of your choice, if using, I used fresh mozzarella
sliced jalapenos fresh or pickled (optional)
salsa verde or hot sauce
1 red onion
5 radishes
1|2 cup apple cider vinegar
1 T natural sugar
1|4 cup water or low-sodium chicken stock
1 T chili powder
salt + pepper
olive oil

DIRECTIONS
You will need to make the pickled onions and radishes an hour ahead of time if you want to use them. I highly advise it! Cut the onion in half, then shave into thin slices against the bias. Cut the radishes in half and then into matchsticks. Add all of it to a mason jar. Mix the ACV, sugar and 1.5 t kosher salt in a bowl with a whisk until dissolved. Add it to the jar and cover and shake and set aside.

Preheat oven to 400 degrees if using chicken. Pound the breasts thin between two sheets of plastic wrap and drizzle with olive oil, salt + pepper. Bake for about 30 minutes until internal temperature is at least 175. Allow the breasts to cool slightly, then shred using two forks to pull them apart into desirable pieces. Add to a medium hot skillet and season with 1 T chili powder and a spot of olive oil. Add the water or chicken stock when it's hot. Let the liquid reduce for about 15 minutes while you prepare the toppings.

Shred the napa cabbage on a box grater or mandolin or shave with a chef's knife. Rough chop the cilantro. Cube the avocado by cutting each half into a grid and scooping it out with a spoon. Reduce the oven to 375 degrees and pre-toast the flatbread or tortillas for about 2 minutes. Remove them and spread a tablespoon of yogurt. Top with the shredded chicken and cheese. Return to the oven for another 5-7 minutes until the cheese has melted and the base is crispy.

The secret to a good tostada is proper layering. Add the cabbage and cilantro. Drizzle with salsa verde or hot sauce. Add the avocado, jalapeno, and pickled vegetables. Garnish with smoked paprika or chili powder if desired. You are ready to get down!

ENJOY!

Roasted Cabbage and Crispy Potato Salad

Potato salad is one of those foods that really says summer. I always get the Fourth of July nomination to make my fairly famous recipe. For holiday flair, I like to use a mixture of red, white and blue potatoes. But my favorite potato is the traditional yukon gold. Rich and creamy, they make the best savory dishes. As you might imagine, my salad is far from the heavy versions you find in the grocery deli. I like to use three kinds of mustard, raw jalapenos and a blend of fresh herbs. Of course I like hard-boiled egg and bacon but I was on a mission to really trim the fat and come up with the healthiest version possible without sacrificing any of that flavor. This recipe incorporates the creamy element by using those gold potatoes, the smoky undertone from smoked paprika and also because it's baked instead of boiled. There's acidity from the mustards and lots of green herbs.

The cabbage was quartered, simply dressed and roasted on the same pan as the potatoes. It makes a delicious, tender center piece that you can use a knife to easily cut into. It's firm enough to stand alone and hold it's wedge shape. This dish could easily be an entree or a perfect summer lunch.

INGREDIENTS
3 - 4 medium yukon gold potatoes, cubed into 1 inch pieces
1 head green cabbage, cut into eight wedges
3 tablespoons mixed mustards, such as yellow, dijon and spicy brown
1|4 t smoked paprika
1|4 t powdered turmeric
1|4 t granulated garlic
raw jalapeno, minced or crushed red chile to taste
1 t each of minced parsley and thyme
olive oil
salt + pepper
parmesan cheese

DIRECTIONS
Preheat oven to 400 degrees. Line a sheet pan with foil or parchment to prevent sticking. Toss the potatoes in olive oil, paprika, turmeric, garlic, salt + pepper to taste. Add the mustard and the herbs. Stir everything to coat well. Drizzle olive oil over the cabbage wedges and season with salt + pepper and red chile flakes. Spread the potatoes onto the sheet pan and roast for about 20-25 minutes. Half way through, turn the potatoes and add the cabbage. The potatoes will be fragrant and tender when finished, and should slide easily off of the pan. Turn the cabbage over after 10 minutes. The wedges should be lightly browned on one side and soft on the other when finished. Serve garnished with parmesan and additional herbs if desired.

ENJOY!