Heart Nourishing Miso

Heart Nourishing Miso-

A simple recipe with endless possibilities!

This is a soup that calls to me all year long, and one that due to its very nature, never gets old. Moving with the seasons brings a sense of connection with our deep, timeless selves. It is way to recognize that which is always changing and that which is timeless and eternal. This understanding is at the heart of philosophies world-wide, and is fundamental on the journey of coming into greater and greater states of health and well-being. Move with the tide of nature, not against it or oblivious to it. Besides its fun!


Heart-Nourishing Miso

(Please note, beloved readers, that the ingredients that are italicized are the basic requirements for this delicious and healthful meal, everything else is free for experimentation. The only veggies that I would abstain from adding in are from the nightshade family- potato, tomato, eggplant.)

Ingredients- Serves 4 Big Bowls
• Live Unpasteurized Miso
• 10 cups of Filtered or Spring Water
• Thinly sliced organic veggies of choice and seasonality:
Sweet potato, carrot, diakon radish, black radish, cabbage, kale, collards, squash (especially the variety Delicata), spinach, ripe sweet peppers, zucchini, summer squash, mushrooms or whatever vegetables in the fridge need to be used up. Always add one of the following for flavor, blood purification, and strengthening- 1 onion, 2 shallots, and/or 1 leek.
• Healing spices & herbs:
1 “thumb” of grated ginger (this is a must in this recipe), 1 “thumb” of fresh turmeric or teaspoon of powder (often this can be found in the health food store produce department), 2 “thumbs” burdock root or 2 tablespoons dried cut root, Fresh nettles, dandelion leaves &/or root, violet leaves, wild spinach, dried or fresh shitake mushrooms (the dried mushrooms have a really strong flavor, so re-hydrate them in warm water for a few moments, and then slice them up and add them to the soup, save the mushroom-water as a potential flavor enhancer for later.)
• Nama Shoyu (a live un-pasteurized tamari) or un-processed salt (Celtic, Himalayan, French are some of my favorites)
• Garnishes of Great Flavor Importance- Sliced green onions, lemon wedges, Toasted Sesame Oil, Nutritional Yeast, & Cayenne Pepper optional and so lovely Basil Leaves, Parsley, or Cilantro.
• Eggs, Brown Rice Vermicelli, or Kelp Noodles for a more hearty meal.
• Sea Vegetables of any kind from Dulse Flakes, Nori Flakes, Kombu (pre-soaked and sliced), and my favorite Arame (Pre-soaked again) Add these in at the end along with the garnishes.

The Creation Process-

• Add water to big pot turn on to simmer. Just like making an herbal decoction (or from the Chai recipe on my last blog entry), with this soup you want to have a low roiling boil. This will preserve the integrity of the medicinal attributes of all of the herbs and veggies, while creating a flavorful base. If making noodles also put a pot of water on high for them. Follow instructions on packet for best results.
• Prep Veggies- Thinly slice all veggies. Set aside thinly sliced green onions, basil, cilantro, and/or parsley for garnishes. Julienne dark leafy greens and cabbage. Grate ginger, turmeric, and burdock root.
• Add thinly sliced white or red onions and any of the harder veggies that will need more of cook time. (sweet potatoes, carrots, black radish, ect.) Cook on low until veggies are firm, yet cooked thoroughly…. usually 5 minutes.
• Add dark leafy greens, cabbage, ginger, and other herbs. If you want to add an egg or two at this point, gently crack the egg on the side of the pan and delicately add to soup to poach. Once it has slightly firmed in the pot I will gently cover with some of the broth or veggies so it cooks faster. This usually takes 3-5 minutes.
• Once all of the veggies are al dente and the egg is poached, remove from heat. Have four big bowls ready for use. With a ladle add one to two scoops broth to each bowl. Then add one heaping tablespoon of the miso paste to each bowl. With a fork mash the miso into the water until the paste dissolves into broth to form thick chunk-free goo.
• To the miso goo ladle more broth and all the extra goodies for this special batch of Heart Nourishing Miso. Garnish by topping with green onions, fresh herbs, a drizzle of toasted sesame oil, a dash of cayenne pepper, and a slice of lemon or lime hugging the bowl rim for the diner to squeeze in.
• Enjoy!

It's Chai Man!

I love simple recipes that can be adapted and changed to any ones preference! This simple recipe was passed on to me by my good friend Katy Meacham, and she first found it at a yoga studio in Austin, Texas. It’s really the perfect winter beverage, supporting immunity, while tasting oh so good. I have the hardest time sticking to any recipe for long, and while I was moving away from fueling my day with caffeine, my Chai got a whole lot more interesting. I have then added a mixture of adaptogenic herbs to support immunity, adrenal health, and energy.

All of us have habitual patterns, our daily rituals, that help to mark the beginning or conclusion of an activity, or that just feel good to us. On my healing journey I have had to really look at the patterns served me presently, and which patterns are some levels, however deep and quietly, serve who I used to be. Caffeine has been the way that I could “get ready for the world”, be on my game, as well as being the beverages that tasted the best to me. I observed that my movement towards caffeine was usually out of a low level of anxiety of the future, or a desire to alter my present state. After years and years of massive caffeine consumption, my inner guidance, said “Enough already I need a break.”

Caffeine like all powerful medicines has a beautiful place in your kitchen pharmacopeia. It is a nervous system stimulant, diuretic and very effective headache treatment. When consumed habitually and excessively it can be depleting, and when coupled with high and/or chronic stress, tax the adrenals to exhaustion. And adrenal exhaustion is no fun, and takes great effort to heal. Taking periodic and extended breaks from caffeine is a great way to remain strong, resilient, and adaptive. This Chai recipe is a wonderful way to nourish and energize your body at any time, and is a great addition to a caffeine fast.

One thing I have learned in all of this health-fooding, is that I cannot remove one delicious thing, with out adding another of equal (or as close to as possible) tastiness. This is Robin’s Law of Deliciousness and can be applied to any area of ones life where an activity no longer feels like it serves your most awesome state of vitality and holistic health. Don’t just deny yourself; creatively add in something that feels nourishing in a different, and yet equally delicious way. In order for any thing to be sustainable it must be enjoyable. I found this easier to practice when I keep in mind that, our preferences change over time, evolving as we evolve.

So, without further ado…..

Chai For Every-Body-

Basic Yogi Chai Ingredients:
• 20 Cardamom Pods
• 10-20 Whole Black Peppercorns
• 4-5 Cinnamon Sticks
• 10-15 Whole Cloves
• 2 Ounces Fresh Ginger sliced into ¼ inch circles
• 3-4 Liters Filtered or Spring Water

Adaptogenic Herbs to Support Immunity and Glandular Health:

• Your choice of the following adaptogenic herbs: 10-20gms Reishi Mushroom, 1-2 Tablespoons Dried: Goij Berries, Eleuthero, Astragalas, Ginseng, Holy Basil, Cordecyps Mushroom, Chaga Mushroom, 1 whole fresh Nutmeg quartered, and 1 teaspoon Schizandra Berries

Put water into a stainless steel or pyrex pot at a medium heat. (With most herbs you never want to violently boil, but instead have the water gently rolling and bubbling heat. This extracts the medicinal alkaloids from the plants without destroying the essential oils.) Add the herbs first to the water and let simmer for 20mins, then add the Chai spices for an additional 20mins. These plants also have incredibly potent medicinal action within the body, but you don’t want to destroy the delicate essential oils, that contain much of the beneficial elements present, by overheating them. If you keep the heat mild, this probably won’t occur, even if the Chai is kept on the stove warming all day. Add extra water at any time if the Chai is too strong in flavor.

Pour herbal concoction into mug and add coconut cream, rice or nut milk, or raw milk and if you like it sweet- stevia, xylitol, or raw honey. I also add raw cacao powder to make an especially special treat. Raw cacao, unlike heated and processed chocolate, contains no caffeine, but is gently stimulating. Every-body is different and this could be too stimulating for some. I however love it!

Enjoy your fabulous creation in the cozy warmth of your home, while winter swirls dances outside!

The Best Chocolate You Have Ever Had

I have a form of prayer and expression that celebrates life, the beauty, the possibility, the phenomenal wonder of existence, the overflowing glory of being and the moment- this prayer is making, sharing, and eating raw chocolate. I focus my creative activities on "raw" chocolate or cacao because this is absolutely one of best things you can put into your body. The nutrient density of this powerful plant-being is literally beyond anything I could have imagined. Many many people view their relationship with chocolate as negative. Seeing their "cravings" as bad, and that ultimately they lack self-control or obviously would not be consuming such copious amounts of the stuff. After much study and "hands-on" field research I am here to say- chocolate is medicine. Craving chocolate usually means that the body is needing a good dose of minerals and deliciousness. In North America 80% of the population is deficient in magnesium, as well as a host of other minerals, antioxidants, mood enhacing and brain supporting bliss chemicals phenyethlamines (also found in AFA blue-green algae & the San Pedro and Peyote cactus'),anandamide,and so much more. If cacao has the highest concentratinon of magniseuim of any food on the planet of course we are all going to crave it! Check out David Wolfes book Naked Chocolate for more indepth information and history on this plant.

To dive a little deeper into this concept. I have found that my body always craves the flavor profile of what is good for it, and when given only adulterated options in the past have chosen them. Example: craving pickles- flavors: salty, sour/vinegar. In this case store bought pickles made with industrial sodium chloride aka "table salt"- which is the salt equivalent of refined white sugar and bad news, and totally denatured vinegar. Vinegar is originally a living food teaming with probiotic (pro-life) bacteria which are the foundation of immunity within your body. So cravings for salty sour foods which in the past made me reach for processed pickled goods or salt & vinegar chips now alert me to eat living fermented foods like kombucha, sauerkraut, kim chi, apple cider vinegar (with da mother.)

I do not believe that the impulses of our bodies are ever wrong, they are always alerting us to a way to strengthen our system. Cultivating trust and discernment as to what is underlying the craving is an on-going and beautiful process of discovery. It is difficult if not impossible for the body to communicate what it needs effectively, if it is only ever fed or exposed to junk food. When we feed ourselves real, whole foods, then a beautiful self-trust begins to blossom. We can trust our self to take care of our self.

The approach I have deveopled through my health journey is to learn enough about what I am eating to feel really good about my choice, and give myself total freedom from there to enjoy myself. Cacao has been a great teacher in this, turning something that I had a guilty relationship with, to something that has become in my life "the medicine of all medicines." It is not called food of the gods for nothing!

After some requests, and more chocolate adventures, I wanted to present my basic recipe to create the Best Chocolate I have ever had. As with most of my gastronomical creations this is a basic recipe that can be dressed up or down. It is so easy, delicious, and super health enhancing, that it continues to be a transcendent experience. Check out my previous entry for a quick read on the benefits and history of chocolate. Remember raw chocolate is medicine. It is one of the very best things you can feed your whole being. I love this recipe so much that I made it for Darcy & I's wedding cake. Yes, that's right it was a triple layered, pure chocolate cake, jazzed up with dried hazelnuts, cherries, goji berries, and seasonal flowers for decoration. It was a delicious to eat as it was to look at!

Raw Chocolate Truffles

-2 cups Raw Cacao Butter (shaved or sliced thin)
-2 tablespoons Raw Extra Virgin Coconut Oil
-2 cup Raw Cacao Powder
-Raw Honey, Maple Syrup, or Raw Agave Nectar to taste
-2 tablespoons Vanilla extract
-Pinch o' Salt (Celtic, Himalayan, or a fine finishing salt- the quality of the salt will give the quality of the finished product)
-1/2 teaspoon Cinnamon (optional)
-1/4 teaspoon Cayenne Pepper (optional)
*Medicinal herb powders of the adaptogen family (Reishi Mushroom, Cordyceps Mushroom, Holy Basil, Rhodiola, Eleuthero, Ginseng, Ashwaganda)
*Superfoods to Power-up (E3live powder, Spirulina, Bee Pollen, Goji Berries, Dried Blueberries or Cherries, Pecans, Walnuts, Almonds, ect.)
* Endocrine Supports/ Aphrodisiacs- Most of the above foods and herbs fall in to this catagory as well as Mucuna/Kapikachhu, Shatavari, Damiana, Pine Pollen

The How To:
In a double boiler melt cacao butter & coconut oil. Have food processor ready (or whisk and strong arms.) Add melted butter/oil, 2/3 of cacao powder, vanilla, 2/3 of sweetener. Blend together and taste. At this point I usually add the rest of the cacao powder, cinnamon, cayenne pepper, and any additional herbs or special items- blend again. I have found that once the cacao truffle has set, more sweetness comes out, so I always slightly under-sweeten the batch. Have either molds or a cookie pan awaiting. Pour liquid chocolate into molds or onto a cookie pan and spread thin to create a "cacao bark" and place in refrigerator until firm. To make truffle balls (which I rarely have the time or inclination to make) pour into bowl, refrigerate until firm, and then with a mellon-ball scoop shape to desired roundness.

Enjoy and let me know what you think!
Love-
Robin

The Mighty Violet

The shy, but mighty Violet (a.k.a. Viola, Pansy, Heart’s Ease, Zi Hua Di Ding) is a plant that has been all but forgotten by modern wild crafters and herbal aficionados. As an abundant, local medicinal and edible delicacy, it’s worthy of our attention. Violas are a genus of plants belonging to the flowering Violaceae family. Violets are short-lived, perennial herbs with heart-shaped leaves and tri-colored or single colored flowers, and contain concentrated amounts nutrients and medicinal alkaloids in the leaves, roots, and flowers. All Violets are edible, but beware of harvesting if you haven’t seen the plant in flower. Violet leaves resemble those of other plants, some of which, are toxic.

The Violet has held a place of esteem in Pharmacopeias around the world, from the Ancient Greeks, nomadic Arabs, to the Korean Confucians. While utilized to address many imbalances the over-arching properties of the plant are cooling and soothing. In Chinese medicine it is used to clear heat and fire toxicity such as hot swellings, red, swollen eyes, throat, ears, and mumps. This application parallels the recommendations of Hippocrates and Pliny the Elder who used Violets for headaches, hangovers, excess of bile and chest inflammation, inducing sleep, strengthening and calming the heart muscles. Modern research affirms this. The sapoins and mucilage in Violets make them a soothing syrup (for irritating coughs or whooping cough), a calming extract for creams or poultice (especially for eczema, psoriasis, and hives), and a chill-out tea for the funkies (acidic hangovers from alcohol, sugar, caffeine, excess stress, anxiety.) The salicylates, also found in White Willow bark where Aspirin is derived from, help reduce inflammation in rheumatism and arthritis. Violets also have extensive applications as a homeopathic formula and flower essence.

There is much lore surrounding this little purple one. The Violet has been a symbol of modesty and shyness, as well as a steadfastness and loyalty. In the medieval times it symbolized Christ’s humility, and was grown extensively in monastic gardens. The power it holds as symbol of love and fidelity, as well as a medieval protector from the bad vibes of deception, inebriation, and evil, highlights the power and allegorical place that even the most humble flower can have in the psyche of a culture.

Ode to the Bees

The history of Apitherapy (the medicinal use of bee
products) is more ancient than culture.

The nutritional and medicinal value of bee products, in their natural and unadulterated form, is astounding! Pots of honey have been found in 2,000 yr old Egyptian tombs still edible! Raw, unprocessed honey is the richest source of live healing enzymes. Honey has been used to treat: diarrhea, ulcers, infections, IBS, gastrointestinal problems, cancer, staph infections, as well as have antibiotic eff ects in a number of infectious diseases. It can be applied to the skin to aid in healing from abrasions, abscesses, bed sores, burns, cracked nipples, cuts, and skin ulcers, just to begin! In China bee venom was used to treat epilepsy, diseases of urinary incontinence and arthritis. Sting therapy is still used today to treat a large variety of ailments. Bee Pollen is considered by many to be the most nutritious and complete food on the planet. In addition to all of this, bee keepers are known as some of the longest lived people on the planet- ripening into a long sweet life with their buzzing companions.

There are countless, historical and cultural records illuminating the glory, the sacredness, the utter brilliance of the honey bee, and for good reason. 150 million years ago when flowering plants first appeared on Earth, a symbiotic relationship between plant and bee occurred. For the first time flowers blossomed and in their wake, fruits and vegetables appeared; a pre-condition for human evolution. Wherever honeybees and humans meet, a magical and mysterious courtship begins, where the medicine of the bee illuminates and inspires.

Originally published in the Kootenay Country Store Co-operative's April 2011 Newsletter www.kootenay.coop

Love, Chocolate, and Mineralization Keeps a Good Thing Going

“The beverage of the gods was Ambrosia; that of man is chocolate.
Both increase the length of life in a prodigious manner.”- Louis Lewin, MD

What nourishes the heart? We all know that love is the most vital nutrient to keeping our hearts, minds, spirits, and bodies thriving. Next to love our bodies need essential nutrients, many of which are minerals.
For humans, magnesium is one of the most important and the most deficient mineral in the standard diet (over 80% of Americans are deficient in this mineral.) Magnesium is vital to healthy heart function and is
concentrated 18 times greater in this muscle than in the blood stream. It is also the main nutrient missing when heart problems occur. There are many good magnesium supplements on the market, but the absolute best
source of magnesium as well as other minerals including chromium, iron, copper, and zinc, is raw cacao.

Raw cacao has the highest amount of magnesium, chromium, and antioxidants of any food on the planet. The antioxidant content of raw cacao benefi ts the cardiovascular and general whole body health. The Mayan and Aztecs referred to chocolate as yollotl eztli which means “heart blood”, and is still revered as sacred. It was given at marriages, celebrations of love,
and as a key component of ceremonies, as well as used as a currency and monitored by the ruling class. The nutrient density of raw cacao benefits every function of the body and longevity in humans. Giving raw chocolate communicates your love and depending on the situation, amorous intent, as well as your desire for that person to live a long and healthy life.
May you have a very love filled Valentines Day.

Originally Published in the Kootenay Country Store Co-operative's February 2011 Newsletter www.kootenay.coop

Bring On The Cleanse

After the feast and foibles of the holiday season, and the aftermath of too many cookies eaten too quickly, many of us feel the need to clean out and recalibrate our internal reality. One of the most effective ways to do this is detoxification. Cleansing enhances your body’s natural healing mechanisms by giving them a break
from the substances that depress them, and it is an inherent aspect of preventative health. Preventative health is a practice of consciously choosing a lifestyle
that supports your overall immunity, well-being and thus longevity. When we seasonally or annually cleanse, we increase the likelihood of feeling good and thriving.

A detox program can help the body’s natural
cleansing process by:
1. Resting the organs through fasting;
2. Stimulating the liver to drive toxins from the
body;
3. Promoting elimination through the intestines,
kidneys and skin;
4. Improving circulation of the blood;
5. Refueling the body with healthy nutrients;
6. Remove the old debris from the colon.

Any of these approaches on its own will help to facilitate greater health for your overall system, and yet a program that includes all of them is ideal. This
is why dietary changes, fiber supplements or colon hydrotherapy, and specific herbs and nutrients are helpful in this process. One of the misperceptions around cleansing is that it has to be intense, hard, and painful to be effective. Cleansing can be challenging because our bodies are removing toxins and in that process we can feel slightly ill. This does not usually mean that anything is “wrong”. If one
has a compromised immune system, cleanses should be done under the guidance of a professional.

Originally Published in the Kootenay Country Store Co-op January Newsletter 2011 www.kootenay.coop