Change

Some people claim they do not like change.  But, what is life without change?  We face change every day, whether it is seasonal change, weather change, physical, emotional or mental changes, you name it and it probably changes.  And, the way we perceive change, it can be either "good" or "bad;" but more than likely change is inevitable whichever way we perceive it.  


I walked out to the gardens this morning and there were some good changes, my red potatoes and peruvian purple fingerlings started blooming, strawberries started turning red, beets and tomatoes took a growth spurt and more peas were ready to pick.  

However, there were some not-so-favorable changes; for example, something has been nibbling on the bean seedlings.  How we perceive change is only half, the other half is how we face the change.   Do you accept the change, or do you challenge it?  Obviously different circumstances call for different reactions.  I challenged mine.  Found a recipe for an organic insecticide, went to the local hardware store, bought a spray bottle, mixed some lavender castile soap with water, and sprayed the beans with the concoction. Now all I have to do is wait and see if it works.  


Another little concoction I didn't have to wait to see the benefits was my breakfast.  I love pancakes, but for some reason was not craving sweet.  So, why not make them savory?!  Used my basic gluten free pancake recipe, and added lemon zest and fresh thyme and rosemary into the batter.  Topped with fresh strawberries and warm spiced syrup.  For the syrup, I added some lemon zest and cardamom and warmed.  Somehow the herbs in the pancake, strawberries and syrup worked in some magical way.  It was DELISH!

Why does change have to occur to us?  Why can't we make change happen!? I imposed a change onto the traditional coleslaw recipe for dinner.  Knowing my parents were bringing home freshly caught, Eastern Shore clams and shrimp, and my father likes coleslaw, I made beet-slaw!  Slightly sweet, tangy, and a little spicy (ginger and curry).  The other picture is of another salad I made for dinner, zucchini and asparagus ribbons, freshly shelled peas, thyme and mint with a lemon vinaigrette drizzled on top.  It was fresh, light and the perfect compliment to dinner.  

Embrace Change, Face it, Challenge it!

Inspired

 What inspires you?  


I'm inspired by color.  Bright, vibrant colors-  various shades of green, purple, red, orange and gold.  It may seem simple to have something like color as an inspiration.  But, think about it-- color is an indicator of many things, including health.  


It has been proven that we do not thrive when we consume mostly colorless things.  A diet based on white sugar, white flour, and refined grains has little to be desired other than a spike in blood sugar and an increased risk for chronic disease.  All the nutrients have been stripped out of these substances, making them colorless.  Sugar and wheat are not naturally white.  


Being away for a week, I had some catching up to do in the garden.  All week I was surrounded by shades of blue, and tan; I was beginning to crave green!  So, the first thing I did this morning was pick my peas, then my mustard greens, spring onions, garlic scapes, asparagus and two baby zucchini.  All green!  


How did green inspire me this morning?  I made my version of "Green Eggs"  (no ham!).  

Left to right starting at the top row.  

1.  Garlic scapes... "What are those crazy things," you ask?  They shoot up from the hardneck variety of garlic about a month before harvest and are an incredible delicacy.  They have a mild garlic flavor but have the texture of asparagus. Two of my favorite things!

2.  Red baby new potatoes.  I picked these up from the local Amish produce stand.  Very small, buttery, tender additions to the scrambled egg/ frittata dish.  Great if you are gluten-free!!

3.  Fresh shelled peas, and chopped zucchini, asparagus and garlic scapes.  

4.  Braised new potatoes mixed with the vegetables.

5.  Potatoes and vegetables with free-range, organic brown eggs and daya cheese.  Free-range, organic eggs are a must.  They are higher in omega-3 fatty acids (naturally) than conventionally farmed eggs, and when you crack them open the yolk is almost orange in color, much more appetizing and flavorful than a dull yellow yolk (yuck)!  Daya cheese is a gluten, soy, and dairy free cheese that is absolutely delish!  

This afternoon, I revisited the garden to do some grounds maintenance, as the dirt was beginning to dry-out.  Pulled some weeds, and harvested some beets, which was my inspiration for dinner.  Purple-ish Red and Green...  

Black Rice Noodles with Spicy Peanut Sauce and Raw Garden Veggies

Left to right starting at the top row.  

1&2.  Black rice noodles, garlic scape, radishes, zucchini, baby cosmic purple carrots, fresh & tender sugar peas, bulls blood beets, mustard greens & parsley, and pink Himalayan salt.  Whole veg (1), matchstick cut for the salad(2).

3.  Veg tossed with noodles and spicy peanut sauce (secret recipe!)

4.  Fabulous dinner in vintage bowl on the western facing porch, ready to watch the sunset... YUM! 

You'll see that I try to keep my vegetables as raw as possible.  Keeping them raw preserves the wonderful vitamins and phytochemicals found in the fruit/vegetable.  Don't get me wrong, some vegetables are much more suited for cooking, but I try to enjoy varieties that are great cooked or raw for more versatility.  

So, what is so healthy about color in the foods we eat?  Take a look at this great fact sheet from the Physicians Committee for Responsible Medicine and the Cancer Project.