This time with feeling
here it is, another new year. Despite being a random date imposed on the world by a Christian derivation of the Roman Empire, it’s a good day to take stock of the past, present, future. Remember last year when you wrote down your dozen or so “resolutions “? How did that go for you? About the same as every year before? Well, don’t give up. It’s time to make (probably the same) new resolutions. But, this time with feeling.
If you ask people who practice energy work like reiki or even devout religious people invested in the power of prayer, they”ll tell you it”s all about intention. And, sure, when we make resolutions, we say we intend to follow through. But, there’s a difference between stating an intention and internalizing it. That’s what we mean by this time with feeling. It’s all about accepting and embracing changes. This is easier said than done. Most of us resist change on a sub or semi conscious level. So, this year, let’s take the time to really examine what we want to change and why.
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Your sensei would insist this time with feeling
In martial arts, the sensei is the master who instills wisdom in the student. To overcome your fear and push your body and mind, they help you get in touch with your abilities. But, you don’t have to tap into some mystic ancient rituals to do this. It’s all a state of mind. Your mind, body, and soul all communicate with you on some level. The problem is, we block out our internal dialogue for the sights, sounds and influence of the world at large. To truly tap into what you want, desire, and need, we need to look inward, not out.
There are countless external influences from friends to family to social media, advertising, and “influencers”. We all want all kinds of material things from a grand house to a new pair of shoes to double mint gum. It may be hard to do, especially in this world where we undergo constant bombardment of information and advertising. But, try to strip away all those influences, and you may find a space where the words of The Rolling Stones may resonate: you can’t always get what you want, but, if you try sometimes, you get what you need.
separate needs from wants
That’s really the trick isn’t it? Sometimes we can’t tell the difference between wants and needs. If you take the time to disconnect, though, you can focus. Someone recently said you don’t need 37 dolls. Duh! No shit, Sherlock.Most examples aren’t that overstated. Take cars, for example. We don’t need all the bells and whistles on a car. But, dealers try to sell you on all the latest gadgets and technology. The tire air pressure sensor in my car, recently stopped working. The dealer wants $300 to fix it. I have a $5.00 tire pressure gage that will tell me the same thing. Do I have to check before getting in the car? Yes. Is it worth $300 to get a warning that I’m down 2 lbs while driving? No.
So, ask yourself, and do so honestly: is this a need or desire? Do you need all the cable channels? Or can you get by on a more limited plan? I had a conversation with some friends last night. We discussed the entitlement of the younger generations. We grew up in a time before cell phones, where you could do repairs to your own car. A time when you made arrangements to meet someone at a specific place at a specific time. And, if you didn’t know how to get there, someone would give you directions or you looked it up on a map. Nowadays kids drop a pin on their iPhone and you go where it tells you. And, if you are running late, you text or call. Before this technology you either showed or didn’t.
Learn your needs, this time with feeling
These are physical examples of the difference between wants and needs. It’s up to each individual to determine their own. This isn’t to say you shouldn’t pursue wants as well as needs. That example of not having cell phones or gps doesn’t mean we shouldn’t have them or use them. But, don’t rely on them solely. Do we need to have a perfect body? No. Would it be nice? Sure. Striving for things once thought unattainable is how we progress. Like the sensei said, learn your limitations by pushing the boundaries.
so, this year, really take the time to analyze where and who you are and what and where you want to be. And, throughout the year, try to remember to check in on your progress. If your intentions are true, your chances of success are much higher. One of the easiest resolutions is to eat better. Unfortunately, if we don’t check in enough, it slips away from us. To eat better, requires changing habits. I heard someone the other day suggest to not keep the quick, easy snacks around the house. Instead of chips have bowls of fruit, nuts, and seeds. Just don’t bring the junk into the house. Of course, don’t forget Julia child’s theory that you can eat diet food at home, but, to truly enjoy life, splurge on a decadent meal from time to time.
let’s help with those meals
So here are some recipes for healthier eating followed by some for indulgence.
Vegan Lentil veggie Burger
Ingredients
- 1/2 Cup Diced Sweet Onion
- 1 Cup Red Lentils
- 2 to 4 Cups vegetable Broth
- 1 tsp Chopped Fresh Ginger
- 1/2 tsp Chopped Fresh Garlic
- 1 Cup Peeled and Cubed Sweet Potato
- 1/2 Cup Diced Carrot
- 1/4 Cup Diced Fresh Tomato
- 1 Cup Fresh Spinach
- 1/2 tsp paprika
- 1/2 tsp Ground Cumin
- 1 tsp Fresh Chopped Turmeric Root
- Coconut oil for cooking
- Salt and Pepper to taste
- Bread or Rolls to serve on
Instructions
- Heat Coconut Oil in a high sided pan. Saute onion, ginger, garlic, and fresh turmeric over medium high heat until translucent. The turmeric will give a yellow/orange color.
- Add in the Sweet potatoes and carrots. Cook for a couple minutes until they begin to soften. Then, fold in the lentils and stir until well coated. Add spices at this time and mix well.
- Add vegetable broth or water and bring to a simmer. Cook until the lentils get soft. Add more liquid if needed. Continue cooking until all liquid is absorbed and all ingredients are soft. Add in tomatoes at this point.
- Fold in the spinach and let it wilt down. Stir to mix well. Season with salt and pepper.
- Allow to cool. Take 1/3 of the mix and puree it in a food processor. Fold it back into the mix. Form the mix into patties. Heat in an oven or pan before serving.
- Spray bread slices or buns with pan spray. Sear on a grille or pan to toast. Place the "burger" on the bread and serve with your favorite accompaniments.
Vegan Avocado and Fava Bean Mousse
Ingredients
- 2 Cups Peeled Fava Beans (Fresh or frozen)
- 1 Large Avocado
- 3 Cups Vegan milk/cream Almond, coconut, or other
- 2 Tbsp Lime Juice
- 1 Tbsp Finely chopped Lemongrass
- 1 Tbsp Finely Chopped Cilantro
- 2 Tbsp Chopped Fresh parsley
- 1 Tbsp Chopped Fresh Mint
- 1 Tbsp Agave Syrup
- 1 tsp Agar agar
- Avocado Oil for Cooking
- Salt and Pepper to taste
- More herbs, avocado, and fava beans to Garnish
- Microgreens to serve with
Instructions
- Peel and cut your avocado. Peel your fava beans if they aren't already. Gather all your ingredients.
- Saute the fava beans in a light olive oil over high heat to accentuate the color. Do not overcook. But, make them soft enough to puree.
- Bring the Vegan milk, agave, and lemongrass to a simmer. Whisk in the agar agar and allow to thicken. Remove from heat and move onto the next steps.
- In a good blender, blend the beans until smooth. Add in the avocado, herbs, lime juice, and a little avocado oil. Blend until a fine puree. Add in the vegan milk steeped with avocado. Blend until smooth. Transfer the mousse to molds. Refrigerate for at least an hour until they hold their shape.
- Serve in the dishes or unmold onto a salad of microgreens, herbs, and vegetables with lemon juice, avocado oil, salt and pepper as a dressing.
Quinoa and Spinach Stuffed Portobello Mushroom served with Saffron Sunchoke Puree, Roasted Baby Carrots, and drizzled with Balsamic reduction and Basil Oil
Ingredients
- 4 Large Portobello mushroom caps, stem removed
- 6 oz Baby spinach
- 1 cup diced sweet onion
- 1 Tbsp fresh chopped garlic
- 1 cup quinoa
- 2 cups water
- 1/2 tsp ground cumin
- Salt and pepper to taste
- Olive oil for cooking
- For Sunchokes:
- 1 Lb Sunchokes (aka Jerusalem artichokes)
- 1/2 Lb Gold or white potatoes
- 6 or 7 strands Saffron (If you don't have saffron, substitute turmeric)
- 1/4 cup Coconut oil Or vegan butter spread
- 1 Tbsp chopped fresh thyme
- Salt and pepper to taste
- For Basil oil
- 1 cup fresh basil
- 1/2 cup fresh green onion (chives or scallions)
- 3 each garlic cloves
- 1/2 cup Olive oil
- Salt and pepper to taste
- 12 to 20 each Baby Carrots Depending on size and desired presentation
- Aged or thickened balsamic (available at specialty stores or make from scratch)
Instructions
- Make the Basil Oil: Bring a pot of salted water to a boil. Dip Basil and scallions in to make more pliable and make the color more vibrant. Cool under cold water or ice. Strain as much water as possible out.
- Chop the basil and scallion. Place in blender with garlic, oil, salt, and pepper. Blend on high speed until the mixture is a vibrant green. You could strain out the herbs after for a clean look. But, I like leaving the herbs in for this dish to give it body and texture. Put the oil in a squeeze bottle or something you can drizzle it with later.
- For the Sunchokes: Peel and cut the sunchokes and potatoes. Put in a pot of salted water. Bring to a boil. Boil until soft enough to break apart (about 10 to 15 minutes). Strain. Put in a food processor while hot. Puree. Scrape down the sides. Add in saffron, coconut oil, salt and pepper. Puree until smooth. Add in the Thyme, and adjust seasoning. Set aside to reheat at service time.
- For Portobellos: Toss mushrooms in Oil, salt, and pepper. Allow them to absorb oil. Then, either on a grille or in a large saute pan, sear the mushrooms, about 2 minutes on either side. They should be pliable, but not super soft.
- Make the quinoa: Heat oil over high heat in a sauce pot. Add in the onion and garlic, cook to translucent. Add in the quinoa, and stir to coat with oil. Add the cumin, then the water, salt, and pepper. Bring to a boil, then taper back to a simmer. Cook down 5 to 10 minutes until the quinoa grains are soft, but not breaking apart.
- Wilt the spinach: heat olive oil in a large saute pan. Toss in the spinach. Sprinkle in salt and pepper, and begin stirring the spinach. It will begin to wilt. When all the spinach is wet and wilty, remove from heat and strain out extra liquid.
- Fold the spinach and quinoa together, and stuff into the Mushrooms. Pt in a sheet pan to heat in the oven for service.
- Cook the carrots: Toss the baby carrots in olive oil, salt, and pepper. Place in a sheet pan and roast in a 400 degree preheated oven about 15 to 20 minutes until soft.
- Heat the stuffed portobellos about 8 to 10 minutes until hot. Reheat the sunchokes. When all items are hot, Plate the meal: make a base of the sunchoke puree. Balance the portobello on top or put it to the side. Prop the carrots against the mushroom. Then drizzle basil oil and balsamic over and around the plate. Serve immediately.
Notes
Midwestern Beer braised Bratwurst with caraway slaw
Ingredients
- 2 to 3 Lbs Quality Bratwurst
- 2 cups Sliced Sweet Onions
- 2 Bottles Brown ale or Wheat ale (Not too hoppy like IPA)
- 1/4 cup Dijon Mustard
- 1 Tbsp Shaved garlic
- 1 tsp whole allspice
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter
- Salt and Pepper to taste
- olive oil
- For slaw:
- 2 cups shaved green cabbage
- 1/4 cup shaved carrots
- 1/4 cup shaved red onion
- 1/4 cup shave red pepper
- 2 Tbsp Picked parsley leaves
- 1 tsp caraway seed
- 1/2 cup Mayonnaise
- 1 Tbsp cider vinegar
- 2 Tbsp Sugar
- salt and pepper to taste
- Pretzel Rolls for serving the brats
- Whole grain mustard to spread (optional)
Instructions
- Make the slaw: Whisk together caraway, mayo, sugar, vinegar, salt, and pepper. Then toss in the vegetables. Coat evenly, and refrigerate.
- Heat oil in a heavy duty Deep pan over medium high heat. Sear the bratwurst about 1 minute per side to caramelize the skin. Remove from the pan, and add in the onion, garlic, and allspice. Stir, then turn temperature down to medium. Cook the onions slowly until they become caramelized, stirring as needed. remove the allspice seeds. Then add the brats back in. Add in the beer and nutmeg. Bring to a boil. Cook down until the beer is almost a glaze. Then Stir in Dijon and butter. Season with salt and pepper.
- At service time, Mark the brats on a grille at high temp to give color. Serve in a pretzel roll with the beer onions and cole slaw. Add grain mustard or other mustard if you like.
Pistacchio crusted Sea Bass Over Cauliflower Puree with Golden beet Ginger Sauce
Ingredients
- 4 each 6 oz. Sea Bass portions (preferably center cut)
- 1 Tbsp dijon mustard
- 1 cup Chopped Pistacchios
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh marjoram
- Salt and Pepper to taste
- Avocado oil for cooking
- For Cauliflower Puree:
- 2 cups Fresh cauliflower florets
- 2 cups Peeled yukon gold or white creamer potatoes
- 1/4 cup unsalted butter
- Salt and Pepper to taste (use white pepper if available)
- For Sauce:
- Avocado oil for cooking
- 1 Cup Peeled and chopped fresh golden beets
- 2 Tbsp Chopped fresh shallot
- 2 Tbsp Chopped Fresh Ginger
- 1 small Lemongrass stem cut in 3 inch lengths
- 2 each cardamom pods
- 1/4 cup sugar
- 1 cup orange juice
- Juice of 1 small lime
- 8 cups water
- Salt and Pepper to taste
- Asparagus, Edamame, or Fava Beans for service
- Micro Greens and Lime for garnish
Instructions
- Make the sauce: Heat Avocado oil in a heavy gauge pot. Saute the shallots, ginger, lemongrass, and cardamom. Add in the beets and stir. Allow the flavors to blend over medium heat for a couple minutes. Then add the sugar and stir until it is melted in. Add the rest of the ingredients (except salt and pepper) and bring to a boil. Taper temperature back to a simmer and allow the beets to cook at least 20 minutes. They should be soft and falling apart. Add more liquid and continue cooking if they aren't soft enough.
- When the liquid is cooked down to barely covering the beets. And, the beets are soft enough to puree, remove the cardamom and lemongrass. Puree the Beets until a silky smooth sauce is created. Add a little orange juice if it is too thick. Season and set aside the sauce.
- make the Cauliflower puree. Boil the potatoes in salted water. At the same time, toss the cauliflower in a little oil, salt, and white pepper. Roast at 350 degrees until it becomes soft (about 10 to 15 minutes). Try not to get too much color. But, make sure it is relatively dry. Strain the potatoes well. Puree the cauliflower in a food processor until smooth. Push the potatoes through a strainer or food mill and add to the food processor. add in butter, salt, and pepper. Puree everything together until smooth. Don't let the potatoes spend too much time in the processor or they will become gummy. Set aside and keep warm for service.
- Prepare the fish: Fold the chopped nuts and herbs together. This can be done in a food processor or by hand. Be careful using a food processor, as the mixture can become too moist and clumpy. You want it to be dry enough to stick to your fish. Using the back of a teaspoon spread a very thin skim coat of dijon mustard on the fish. It should be just enough to hold the coating, not to make its own crust. Dip the fish fillets into the nut mix just to coat the top side evenly.
- Heat the oil in a large saute pan over medium high heat. When it is just below the smoking point, add in the fish. Cook about 3 to 5 minutes per side. You want the Nut crust to be slightly browned. But, allow the green colors to shine through. It may take more time to cook the fish depending on the thickness of the fillets. If you want, you can sear the fish ahead of time. Leave it raw in the middle, and, finish it in a 350 degree oven. You want an internal temperature of 155 degrees. Again, cooking time depends on the thickness of the fish.
- Cook the vegetables. Heat oil in a saute pan over high heat. Add in the green vegetable of your choice. Season with salt and pepper, toss until just cooked through (about 30 seconds to 1 minute).
- Plate the dish: Make a bed of the cauliflower puree in the middle of the plate. Top with the fish. Either drizzle the sauce over the top or pool it around the puree. Or you can do a little of both. Garnish the plate with the vegetables, some microgreens, and citrus is desired.