Gardening (Part 2)

Amanda Cooke  mothering Mother Student- Colorado College Gardening Inspiration  Growing your own food is a journey not many take in these times of abundant inexpensive and high calorie foods that fill the shelves of super markets just a short car drive away. To know and see with your own naked eye how a seed transforms into the plant that produces the next ingredient of your recipe is to know the secret of good eating itself. Nothing is more whole and local than fresh food you produce in your care on your very own land or inside your home. With your home garden you will avoid the carbon footprint of transportation and processing of both conventional and organic industrial agriculture. Even your soil is thriving with life! Producing your own food is one of the most rewarding and fulfilling experiences, to connect with your food in a whole new way and to bring to life an entire meal with your bare hands!  You have the freedom to grow whatever vegetable you please. All it takes is a trowel, some seeds, and a good spirit to get started in one of the most ancient yet constantly evolving arts. Indoor Garden   If you don't have a backyard or would like to grow herbs and other indoor plants year round, growing indoors is certainly possible with a southern facing window. Terracotta pots, planting containers, or any other container with a hole in the bottom can provide a home for your indoor plants. Perennial herbs that must come indoors in the winter include rosemary and bay leaf while you can also grow annuals from seed such as basil, cilantro, and dill among many others. Perennial mint and chamomile for tea also grow well indoors. You can also grow lettuce indoors in a seed tray, planting seeds every couple of days for a continuous supply. By the time you are finished eating one harvest the next one is ready! Sprouts are a great way to incorporate plant protein into your diet and add a delicious element to any salad or sandwich. Lentils, beans, and grains like wheat berries are great to sprout. Composting can also be done on a small scale indoors. Under the kitchen sink or in the basement are potential locations for indoor worm composters or bocashi kits. If you contribute food waste to a community compost bin, you can save your waste in the freezer to avoid unpleasant aromas.  For further information in your specific areas of interests, see the resource list below. Books: Food not Lawns by Heather C. Flores    The Healing Kitchen: The Indoor Herb-garden Pharmacy for Cooks by Patricia Stapley Sites: Composting Tips: http://www.howtocompost.org/ Permaculture: http://www.permaculture.org/nm/index.php/site/index

mothering Mother  Pesto Sauce

It is basil harvesting time, and there has never been a better time to make pesto sauce. In the shorter, darker and colder days of the winter, the freshness and lightness of this pesto will spark reminders of the basil days of summer.  This recipe is intentionally dairy free. Why? Dairy is hard to digest, and the production of it takes a large toll on the environment. Those cows eat a lot, drink a lot and poo a lot, as well as passing some good gas. So, lighten the load for Mother Earth and for your digestive system and create our mothering Mother Pesto Sauce. The mixture of the flavors of the basil, the lemon juice and the garlic, coupled with the subtle supporting flavors of walnuts and olive oil, are sure to keep you a "happy healthy eater"!  mothering Mother Pesto Sauce  2 cups basil leaves, densely packed 3 cloves garlic, sliced 3 T walnuts 1/4 cup olive oil Juice of 1 lemon Salt, freshly ground black pepper T=Tablespoon Separate the leaves from the stems. Rinse in a sink of cold water and then spin to remove most of the water.    Prepare the garlic by removing the skins, and slicing in half lengthwise. Carefully pull out the center core and then slice the garlic clove. Squeeze 1 lemon and remove seeds. Keep pulp if you like.   Add all ingredients to a blender or food processor. Blend to puree, about 30-60 seconds. Taste for seasoning and adjust.   Immediately pour the pesto into a jar and cover with a lid, to preserve the vibrant flavors. The pesto will stay fresh in the refrigerator for 3 days, and will stay fresh in the freezer up to 1 year.  We recommend letting go of the pasta with the cow! Try breaking from the traditional pasta combination and trying one or more of the suggestions below: add to grilled vegetables as a topping, especially zucchini serve the pesto as a dip with fresh raw vegetables accompany sliced baguette with pesto dipping bowls use as a tasty filling for celery (careful not to drip any pesto on your shirt!) add to tofu  jazz up salad with pesto sauce, olive oil and balsamic vinegar Enjoy the bounty of the Summer harvest!

Eating Our Way Out (Part 6)

Sydney MacInnis Founder mothering Mother Holistic Nutritionist and Yoga Instructor The summer season of fresh food is so exciting that it is difficult for me to pull myself away from the kitchen to write this newsletter. Beautiful fresh vegetables that have come from the market and from the gardens of friends are calling to me. To pull me out of the kitchen and into this writing I am choosing solitude, except for the chant music and the single candle. Change is in the air. A year ago the mothering Mother raised eyebrows and voice levels as retailers told us that the idea was interesting, but not for them right now. Now a year later a knock off has been created. What is the expression, "Imitation is the highest form of flattery!" We'll take it. We are celebrating the fact that more of you are seeing the cotton experience as a natural combination for the whole foods experience. Keep going... a retailer asked us for canvas lunch bags, and this opened the door to the cotton lunch experience (see the green bites in this newsletter). Nothing endures but change! How open is your door for change? The doors are all around us, inviting us, but what blocks us. Fear of the unknown is what holds us back. F-E-A-R - False Experiences Appearing Real - the only way to overcome it is through desire that powers action and commitment. So easily said but not so easy to do. Desire requires careful observation to understand the difference between what is a gateway for the unexplored, and what is a gateway for addiction and greed. John O'Donohue in "To Bless the Space Between Us" writes: "In terms of its creative side, desire is the quickening of the heart that calls forth change. Somehow the eye of desire can glimpse possibility where the overfamiliarized mind cannot see it. Once it glimpses this, desire cultivates dissatisfaction in the heart with what is, and kindles an impatience for that which has not yet emerged. Our dreams and fantasies showcase the directions in which our desire would love to lead us. Dreams are narratives of desire... There should be a healthy tension between the life we have settled for and the desires that still call us. In this sense our desires are the messengers of our unlived life, calling us to attention and action while we still have time here to explore fields where the treasure dwells!" Take a quiet moment, and slow deep breathing, to begin connecting with the desires of your Self. It is my wish that healthy Earth eating provides the fuel upon which these desires come to fruition. With a healthy body and a peaceful mind the unspoken within you has an opportunity to speak. Listen, and act. Peace & Light Namaste, Sydney

The Revolving Door or The Refrigerator Door

Some days when I am creating in the kitchen I am opening and closing the refrigerator door constantly. It would be better if it were a revolving door, and at least less cold would be lost with each pull on the handle.

Soooooo, when you are creating, or cleaning up from creating, become aware of how many times the door is opened. Notice the lightbulb that dutifully assists you and feel the rush of cold air that escapes. All of this activity increases the demand for electricity.

Begin to practice a new habit in the kitchen. Create a pile of items to go into the refrigerator and open the door once. Be aware at the beginning of cooking as to what is needed from the refrigerator, and again, try to open the door as little as possible by being aware of what you are doing and what is needed.

Just reading these words can plant a little seed that can slowly take hold! Celebrate creating in the kitchen, share the food with others and minimize the footprint on the earth!

Namaste,

Sydney

Sydney's Quinoa Salad

The following recipe follows the new plate guidelines. This recipe offers a combination of fruits (mango, cranberry), vegetables (celery, lettuce), grains (quinoa), and protein (pumpkin seeds, quinoa) and no dairy sidebar to make this meal light and satisfying.

Rinse the quinoa well under running water (run water for a good 20 seconds). Dry roast in the saucepan before adding the water to alkalinize the grain.

Quinoa Salad (3 Servings)

1/2 cup quinoa

1 cup water

large pinch of salt good

1/2 cup mango, chopped

1/3 cup celery, chopped

3T pumpkin seeds, lightly roasted

1T mint, chopped

3T dried cranberries

lettuce to garnish

T=Tablespoon

t= teaspoon

Dressing

4T olive oil

2T lemon juice, freshly squeezed

1/4t salt

1t honey

1/8t red pepper flakes

Dry roast in a saucepan, then add the water and salt. Bring to the boil, cover with a lid and simmer gently for 15 minutes. Allow the cooked quinoa to sit, covered in the pan, for 5 minutes before turning into a bowl to cool.

When the quinoa is at room temperature add the prepared mango, celery, mint and cranberries. Combine the dressing ingredients in a small bowl, whisk it all together and poor over the combined salad. Stir thoroughly. Fold in the pumpkin seeds at the time of serving. Letting the salad sit for 30 minutes enhances the flavors.

Serve, give thanks and enjoy!

Namaste,

Sydney

Gardening

Amanda Cooke mothering Mother Home Gardening            Growing your own food is a journey not many take in these times of abundant inexpensive and high calorie foods that fill the shelves of super markets just a short car drive away. To know and see with your own naked eye how a seed transforms into the plant that produces the next ingredient of your recipe is to know the secret of good eating itself. When are cucumbers in season? How do I maintain an affordable year round supply of fresh herbs for cooking, tea, and medical uses? Nothing is more whole and local than fresh food you produce in your care on your very own land or inside your home. With your home garden you will avoid the carbon footprint of transportation and processing of both conventional and organic industrial agriculture. You will become more in tune with the earth cycles and all the wildlife even in your own backyard. Producing your own food is one of the most rewarding and fulfilling experiences, to connect with your food in a whole new way and to bring to life an entire meal with your bare hands!  You have the freedom to grow whatever vegetable you please. All it takes is a trowel, some seeds, and a good spirit to get started in one of the most ancient yet constantly evolving arts. Outdoor Garden The key to a successful garden is early and proper planning. Organizing which vegetables you are going to plant when and where will help you acquire the materials you need and prepare the area in enough time for your hardiness zone. Make a calendar and a garden map. Keep a good record of your seed varieties and harvests. Intercropping, or planting specific crops together, will help your plants defend themselves against pests. Designing your garden according to permaculture principles will help your garden be environmentally and economically efficient. Pick an area that receives at least 9 hours of sunlight. The more sun the merrier for heat loving tomatoes and peppers while water loving greens prefer shade. Align your rows so the longest length runs north-south to allow your plants equal access to the southern sun. Next, producing and maintaining adequate soil nutrition is crucial. As I once learned, "feed the soil not the plant." Plants need three main macro-nutrients: potassium, nitrogen, and phosphorus, and a whole range of micro-nutrients. Composting your kitchen and garden waste, like food scraps, weeds, and leaves, will provide your plants with enough "food" while reducing the carbon emissions necessary to transport the organic material to the landfill. If your compost is working properly, there should be a nice earthy scent.  Your seeds are the foundation of your garden. Purchase organic and well-adapted seeds like those from most heirloom seed companies. Try and avoid seed companies like Monsanto and its subsidiaries that genetically modify their seeds. If you can, talk to local farmers and gardeners about which varieties grow well in your area and ask if you can buy seeds from them. Saving your seed will ensure a better crop every year!

Sydney's Leafy Green Vegetables

This recipe was inspired by a friend with a beautiful vegetable garden. Our friend Resi came to visit us and she brought, literally, a bucket of swiss chard. What to do with such an abundance?! Change dinner plans from a restaurant with friends to home with friends, and create something tasty! Thank you Resi for inspiring all of us to eat our greens! Leafy Green Vegetables (4 servings) 1 bunch of leafy greens (swiss chard, collards, kale, mustard greens) 2 cloves of garlic, halved and then sliced thinly 1 dried chili pepper or ¼ tsp pepper flakes 2 T olive oil 1 T water 2 cobs of corn, cooked and corn cut from the cob Salt, pepper, herbs (as desired and available)   Wash the leafy greens and remove the leaf from the stem. See the photo to note the way in which the hand slides along the stem and a gentle squeeze of the leaf brings the two apart. Once this art is mastered much time will be saved in the prep work of the greens. Spin the leaves to remove most of the water and then chop roughly.    Heat the olive oil in a wok or a large frying pan. When the oil is hot add the sliced garlic and the chili pepper or pepper flakes. Cook for about 30 second to let the flavors release. Add the greens in a big bundle, and add the large tablespoon of water. Quickly seal with a lid. Let the vegetables steam for about a minute. Then using a flat wooden spoon or spatula, turn the greens over so that top goes to bottom and bottom comes to top. Cover again and cook for a further minute. Turn off the heat. Let the greens sit for half a minute while gathering the corn and seasonings. Remove the lid, take out the whole chili pepper, add the corn, salt, pepper and available herbs. Scoop into a serving dish.  Sit, give thanks and enjoy.

Eating Our Way Out (Part 5)

Sydney MacInnis Founder mothering Mother Holistic Nutritionist and Yoga Instructor Let's discuss our eating! As I work at a mothering Mother cotton bag demonstration at a large health food retailer, I see the same consumerism as in other major grocery stores. There are perhaps a few less preservatives, but lots of packaging. Even if it is not a packaged food, why not purchase it without the packaging? A meeting of company executives is taking place right beside me, 3 plastic bottles on the table, wrappers from consumed packaged items lay in the garbage bin, out of sight. Are we walking a walk of awareness? Are we bumbling along?  Do I want to bring in a quote from the eclipse?   We moved house this past month. Do I need to describe the scene to anyone?! We could not wait to get the kitchen stuff unpacked, just enough to boil some water for pasta, toss some greens with oil and vinegar and serve it on plates with accompanying cutlery. After 2 dinners out we were so excited to eat at home! Learn to love your own cooking. It is much better for you than food from unknown hands, ingredients from unknown sources. Sure, with lots of our own home prepared foods we are uncertain of the hands that have cultivated it, and brought it this far along the production line, but we can at least affect the last part of the chain, before the food goes into our bodies, by handling it ourselves. The vibration will be different, and you will know the amount of fat and sugar and salt that was added.   Remember, the way that marketers and tasters were able to reconcile on low-fat foods was to increase the sugar content. It was a trade off of one stimulant for another. At some stage it is about getting quiet, and still, very still, but still awake. Sitting, consciously, listening, feeling. The mind races at an unbelievable speed, dipping into memories, planning, imagining (that would be worry and fear!), rewriting and .... on and on it goes. Be aware and listen to the voices in the mind. Our food is often a method to pacify ourselves from these voices. Or to alleviate a voice that tells us to eat something for our own happiness, or survival. This is so much of what makes it difficult to change our eating habits, and hence our shopping hablits. We may wonder if we will be okay without the "comfort" food. Food, it will fill our senses. How are you filling yours?  The following is a quote from a book called "To Bless the Space Between Us" by John O'Donohue. "Our consumerist culture thrives on the awakening and manipulation of desire. This is how advertising works. It stirs our desire and then cleverly directs it toward its products. Advertising is schooling in false desire; it relies on our need to belong, our need to play a central part in society, not exist on the fringes of it. Because awakened desire is full of immediacy, it wants gratification and does not want to be slowed down or wait. It wants no distance to open between it and the object of desire; it wants to have it now. This manipulation of desire accounts for the saturation of our culture with products that we don't need but are made to feel we do. There is no end to false desire. Like the consumption of fast food, it merely deepens and extends the hunger. It satisfies nothing in the end....  This blind greed is at the heart of our environmental crisis." Desire can fuel us in both negative and positive ways. Unchecked desire can lead to addiction, nurtured desire can lead to creative awakening. May your desires fuel something quietly residing within you, something that takes you to your personal "fringe". Enjoy the beauty and quietude the summer months offer. Eat well, be well. Namaste, Sydney

Carrot Cake

Carrot Cake

1 cup grated carrot, packed

1/4 cup walnuts or pecans, chopped

1/4 cup raisins

4 ounces crushed pineapple, drained, or the equivalent in grated apple

1/2 cup soft whole wheat flour

1/2 cup all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

pinch of ground ginger, ground cloves, grated nutmeg

1/4 teaspoon salt

1 egg

1/2 cup safflower oil (or an equivalent baking oil)

1/2 cup buttermilk

1/2 cup sucanat (sweetner, available at most health food stores)

Mix the carrots, nuts, raisins, pineapple, flours, baking soda, baking powder, spices, and salt in a bowl that is large enough to mix all ingredients together. In a separate bowl, use a hand whisk to beat the egg, adding the oil, milk and sucanat, thoroughly combining. Pour the wet ingredients over the flours and carrot mixture and mix together by hand. Pour into a prepared 8" x 8" pan, or muffin pans. Bake at 350F for 22 minutes, less time for the muffins (maybe 15 minutes). Remove from the oven, test for doneness in the center of the cake, and then let sit for 5 minutes before removing onto a rack to cool.

Or, double the recipe and bake in a buttered bundt pan. The cake is so moist and the shape of the cake is beautiful!

Once the cake or muffins are cooled, either enjoy as is or frost lightly with the recipe below.

Icing

1 cup plain yogourt, strained overnight (see below)

1 teaspoon, or more, maple syrup

4 drops vanilla flavoring

Pour the yogourt into a small mothering Mother produce bag. Press on the outside of the bag to bring the yogourt together at the bottom of the bag. Close the drawstring and hang the bag overnight (or for an 8 hour stretch) from a tap so that the whey can drain into the sink. Or a nylon seive over a bowl will work. Get creative here and create your own draining technique, just being sure that the bag is freely hanging and not touching the drained liquid.

Once draining is complete, remove the yogourt to a bowl, stir in the maple syrup and the vanilla. The cake can be iced completely, or individual slices can be iced as you eat the cake. Play around, mostly enjoy the delights of your work and the gifts from the Earth and the cows!

This recipe was inspired from the winter carrots (see Blog). All of the work can be done by hand which allows the creator of the cake to work in silence and to instill his or her own energy into the food.

Namaste,

Sydney

Mother Nature's Dryer

The wind is gusting outside, and calling us to bring out our laundry. After the cold and dark winter, it is time for the clothing to have some fresh air. Let your clothing experience the excitement of spring as it blows around on the clothesline. It is a beautiful sight!

And then when you bring the laundry in, take deep breaths of that fresh smell, perhaps reminiscent of childhood. So pure, so indescribable, not to be replicated in a lab and added to dryer sheets. No, this smell must be experienced first hand. Add to this experience the gentle brightening  agent of the sun, reducing the need for artificial brighteners.

So go ahead, do your laundry, your bills and your Earth a favor. Abandon the earth-costly dryer in favor of Nature's dryer!

Namaste,

Sydney

How far can half a burger go?!

Welcome to motherthemother. This blog is intended to create a dialogue around ways to mother Mother Nature. She is the ulitimate Mother, the Mother for all. At this period in time our attention and care is needed to mother her back to health.

There is much to focus on to help the Earth. We hear and see it in the media. It has become part of our daily dialogue. In this blog we are creating a connection between how we eat to the health of our being and the health of the planet. The two are intimately connected.

Tonight I am beginning to prepare dinner for our family. There is a half of a large hamburger leftover in the refrigerator. What to do with it? No one wants to eat it in its dense existence as a 2 days leftover.

I have taken this half burger and crumbled it with a fork, combined it with some sauted onion and tinned tomatoes. I added a few herbs and the mixture is simmering away. Nothing unusual in this. Simple spaghetti sauce for a western family. The amazing thing here is that the half burger will be enough to serve 3 people!

The concept of moving the meat serving to be a side bar on the plate, or even off the plate, is receiving increasing dialogue. The environmental cost of beef production and the protein that it provides is just not adding up on any scale. Twelve to fourteen pounds of grain to make one pound of beef. Think of how many would eat the grain before one, two or three ate the pound of beef.

Health wise there is little research that promotes a red meat diet over a plant based diet. Is there even any research supporting this?

So, the non-meat eater (me) will serve the half burger to her family tonight. A nice salad will round out the meal!

Namaste,

Sydney