Category Archives: recipes

Creating Corn Chowder

http://www.forbes.com/sites/carminegallo/2012/08/13/kobe-bryant-kevin-systrom-and-the-science-of-creativity/

love this one quote:

You can’t train to be creative. You can’t be coached. You must allow—allow your brain to make new connections by getting out of the office, attending conferences, traveling to new places, having lunch at a different restaurant, or taking a class in a topic unrelated to your job. By doing so your passions will be stirred, your brain’s neurons will fire, and your creativity will soar.

Chinese Youth Service Leadership Conference…

Yesterday Kara had me speak at her conference involving 20 high school students from GuangZhou, China who were interested in service and entrepreneurship.

My portion? I spoke to them (in butchered Chinese – alas, not speaking for a year!) about implicit perceptions of creativity in the East and West, based off of my research paper I did for my creativity class last semester on implicit views of creativity in the East and their connections to Confucian ideals. To introduce them to the major concepts (Westerners find that the creative process involves intrinsic motivation, love for aesthetic, and willingness to break the rules), I began with my own story – how I did something I really didn’t have a passion for all through primary until college, and how that reflected in my progress in swimming. The bigger thing I emphasized was that because I was unhappy, I wasn’t willing to look around at my environment and listen to other people’s stories and make their lives better. I remember chatting with my Dad once who told me: You have to help yourself first before you can help other people. Very true.

You can check out my powerpoint here… (potential recording of me later). Unfortunately, it’s not entirely clear what I’m trying to get at through some of the slides (I’m a very picture heavy, minimal word type of presenter), so hopefully you can figure out what’s going on.

nihao

I felt really fortunate that Kara gave me the opportunity to talk to these kids about my past and these ideas because I feel that these are some of the biggest issues within the East Asian education system – the lack of encouragement to fail and make mistakes, the lack of “play time” and experimentation, the authoritative teacher-student relationship, lack of emphasis on learning to take in one’s surroundings and forming connections/metaphors, etc.

And for me, it’s pretty personal. I grew up with their mentality – the “fear of disappointing” and the fear of self-expression. I really wanted to let them know that they’re okay whatever they do and that they should be enjoying their experience in the world this very moment.

I’m hoping they liked my craziness? Kara said they were more engaged than ever. I was running around the room, speaking in Chinglish, making terrible jokes, and just generally hyper about what I was talking about. I wish I could’ve spoken for longer and gone through more exercises with them (like asking what sort of music chocolate tastes like, or what colors you would use to describe your meal, etc.) but I only had 30 minutes.

Daily Nutritional Facts

Had Basil Lemonade at Clover the other day. Oh-my-goodness I think it’s the best kind of lemonade out there. Better than rose, better than lavender, and…dare I say it? Better than my one and only ginger?

I love basil. It’s such a round herb that has a hint of spice and such complexity when fresh. It’s definitely one of the herbs you don’t really ever want dried.

On that note, got my beautiful share of basil from my friend’s farm share (as I’m covering for her over the next couple of weeks) and also got my hands on way. too. much. corn. 10 pieces to be exact! Solution?

CORN CHOWDER

I loved how it came out – light enough with thyme dancing away in the background, but the potatoes added a key element of thickness to the soup. Perfect for the summer. And great cold too!

Also – my first soup ever.

I never took the time to really appreciate how soup is made. I now realize it’s a pretty solid way to create delicious food. (I can hear people rolling their eyes)

The recipe itself was taken from “The Conscious Cook”, a vegan cookbook I hold dear to my heart as it was the first cookbook I was introduced to while I did my little stint at Sandrine’s. Granted, I didn’t have the cutlery to make my setup as beautiful as his, but it still tasted pretty damn good.

Ingredients: 

Sea salt
2 tablespoons olive oil
a cup of diced onion
a few cloves of garlic minced
one large carrot diced into 1/4 inch cubes (I LOVE DICING)
half a celery stalk 1/4 inch dice, half of a red bell pepper (I’d now go for more) in a 1/4 inch dice
2.5 cups veggie stalk
cayenne pepper (the recipe called for 1 dried chipotle pepper)
2 small-medium size potatoes peeled and cut into 1/4 inch dice, thyme (I didn’t have fresh sprigs on me, even with my undercover deals with the Harvard Community garden)
3 ears of corn
3/4 cup cashew cream (1. soak cashews over night with a bit of salt and water fully covering 2. drain and rinse 3. place in a blender and pour an inch of water 4. food process away m’dear!)
freshly ground black pepper
minced chives
1/4 cup diced tomato

1. Place a large pot over medium heat. Sprinkle the bottom with salt and heat for a minute (creates a non-stick effect! Who knew?) Add oil and heat up for another 30 seconds – make sure it doesn’t smoke. Throw in the garlic for literally 10 seconds and give it a quick stir. 

2. Then quickly add the onions, carrots, celery, and pepper. Saute for 10 minutes, stirring a lot.

3. Then add the stock, potatoes, chile, and thyme. Bring pot to a boil, then reduce the heat and simmer until the potatoes are tender (15-20 min).

4. Use the back of a spoon or a fork to mash up the potatoes. Add the raw corn (which should be stripped form the cob) and cashew cream, season with salt and pepper to taste, and simmer for 15 minutes.

5. Garnish with chives and tomato! Done!

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Filed under Clover, creativity, creativity research, food, ingredients, recipes

I will be hunting for good food

“WASHINGTON — Scorching heat and the worst drought in nearly a half-century are threatening to send food prices up, spooking consumers and leading to worries about global food costs.

On Wednesday, the government said it expected the record-breaking weather to drive up the price for groceries next year, including milk, beef, chicken and pork. The drought is now affecting 88 percent of the corn crop, a staple of processed foods and animal feed as well as the nation’s leading farm export.

The government’s forecast, based on a consumer price index for food, estimated that prices would rise 4 to 5 percent for beef next year with slightly lower increases for pork, eggs and dairy products.

The drought comes along with heat. So far, 2012 is the hottest year ever recorded in the United States, according to the National Oceanic and Atmospheric Administration, whose records date to 1895. That has sapped the production of corn, soybeans and other crops, afflicting poultry and livestock in turn.”

Read full article here from NYtimes

Another reason to eat mainly vegetarian, perhaps?

I thought this comment by someone was pretty funny:

“All of you think that availability of food and fuel are not national security issues? China thinks so.”

Kelly’s interning saga at Clover continues…

Last week was my first time really getting down and dirty with the food trucks. Ayr had me wash + degrease the entire side of the truck so they could reinstall a new counter. Besides learning a few construction tidbits, I also learned that paint thinner makes me feel sick and that sandpapering without a sandpapering device is one of the best arm workouts in the world (wearing my bright orange sunglasses was very, very necessary). I left pretty promptly at 3 pm when I realized I couldn’t lift my right arm to feel the surface that I just sandpapered…at least the side of the truck is clean now?

I don’t take self-photos normally…but hi paint dust!

In order to prepare for a presentation (and educate myself on the food world), Ayr has me on a sort of photo treasure hunt. A couple days ago I stopped by Boloco and Dunkin Donuts for the first round of photos.

I ordered a tiny breakfast sandwich from Dunkin that cost me over four bucks. And Clover’s, with a fresh, soft-boiled egg, great cheese, freshly cut tomatoes, and a delicious pita bread, and only costs an even three!!!! 

This actually blew my mind. And look at how disgusting the preparation is. Some weird egg patty (made from God knows what, it’s the thing my thumb is holding – that’s not cheese), ham, and cheese combination was already sliced up, and then just placed on a paper plate and microwaved. They toasted the English muffin and then threw those items on there. I was mainly really grossed out by the egg.

Kelly’s researcher goes missing on Thursday (actually, she had an eye appointment and her eyes were dilated so she couldn’t see…) and instead does research on Chin/Gyan Mudra. Here and here are a couple of good websites that give introductions to what mudras (hand positions) are in yoga. I will write up my own summary in the future. But for now…

Daily Nutritional Facts

So ancestors of hummus and guacamole sort of had a little affair and made a baby…

Pretty funky looking, huh?

So the recipe is pretty straightforward – “The Very Lean, Green, Mean Machine”, inspired by Tasting Table, and my environmentally-friendly musical I was in as a 2nd grader (it was the title of a rap).

I took about 1 cup of watercress (wilted/steamed for four minutes), 1 medium avocado, 1 small-medium lemon (juice squeeze only), a dash of water, salt/pepper to taste, a couple tablespoons of tahini paste, about 7-8 stems of parsley, half a teaspoon of cumin, and blended very, very happily.

The result:

ALSO got to finally try the popover sandwich from Clovera deliciously inventive combination utilizing the famous southern popover muffin that only consists of flour, milk, eggs, and salt. The outside part of the muffin is merely a slightly salty, crunchy bread crust, but the inside is an *almost suspended* gooey, bread dough that tastes like egg. It’s a weird thought, but surprisingly delicious. In the sandwich, they one-up themselves and include freshly cut tomato, cheddar cheese, smokey tempeh, and fried leeks (the key ingredient!!). A savory rave at 8 am in the morning (after my body wouldn’t let me sleep in). I would probably hit up one of these only once every couple of weeks. But still, so, so, so delicious (I would be not-vegan just for this).

uh, bye.

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Filed under adventures, food, mudra, recipes, yoga

Jaw Lov[ag]es Hips

Oooof, bad title. It’s early. I also woke up at 4:30 AM dramatically smacking my face with my arms because I had just been dreaming about a massive scorpion-wasp flying right for my face.

Not a big bug fan, if you can tell.

Karma Longtin led a fantastic class at Karma Yoga Studio on Sunday, emphasizing the subtle connection between the jaw muscle (the masseter, more precisely) and the hip flexors. The masseter symphasizes with the hip flexors, as both areas carry massive amounts of emotional tension. In addition, the masseter is one of the strongest muscles in our body (in terms of scale-to-size), prodcuing 117-265 lbs of force (vs. 974.99 – an Eskimo descendent!!), while the hip flexor is the “seat of the soul”, being the muscle in charge of our walking and the first to react when we’re about to fall.

You can do jaw muscle exercises (which I’ll update on the yoga/physio page) and also manually massage out your own jaw. Here is a small doodle I did for great core activation exercises:

Meanwhile at Clover…

Going through blog posts (1870 of them!), which actually has been one of the most invaluable learning tools so far, as Ayr has been extremely transparent with the building of the company. The only thing made largely confidential are things relating to investors and workers.

Coming up with a logo: focus on the sound, color, texture, type, environmental influences it creates.

Another thing I love is their food development meetings. We got to taste test a lot of up and coming menu items, as well as analyze how the day’s Chickpea plate was (Pickled veggies + salad + chickpeas + hummus).

One thing I loved that we tried was the lovage soda. It tasted almost like celery juice, with a little more intensity. It sounds strange, but it was actually very refreshing.

My taste drawing:

Lovage: has a slight taste of anise and also reminiscent of caraway (thus pairs well with things from Sauvigon Blanc, fennel, mint, basil, tarragon, etc.) It is rich is thymol and carvacrol, an essential oil of thyme, ajowan, sage, basil, rosemary, and mint.

Here are some excerpts from an awesome book called Jekka’s Herbs Cookbook:

Daily Nutritional Facts

Tried Peace O’ Pie, the local vegan pizza company, for the first time with my partner in crime Kara! We ordered the The Fresh: pesto (but it came with tomato sauce instead. Dissapointment 😦 ), broccoli, onion, and roasted garlic; as well as The Buffalo Chicken: tongue zapping buffalo sauce (as they claim – didn’t really taste it much), onions, and spicy soy strips. Conclusion? Decently good. The vegan part wasn’t so much the issue, but the pizza dough was pretty dissappointing (I’m also a fan of crispy flatbread, so a little biased. But it was very bland) and the flavors were underwhelming, although the spicy soy strips were delicious!

Last night made Rosemary Shortbread Cookies with my friend Alice, as we were inspired to do so my Harvard graduate Joanne Chang’s book, Flour. Definitely not gluten or vegan friendly, but was such an interesting concept (and I’ve never made shortbread either!) that I was dying to try. I loved the savory kick to it and am planning to try it again…vegan?! Does shortbread even work vegan? To be continued… I also threw on some cinnamon for a few bites and found the rosemary + cinnamon surprisingly pleasant.

Also, spot the unicorn in the photo. Winner may get the unicorn I adopted (named Blue) on my night out.

Recipe coming soon.

Also last shout out to: Nutmeg & eggs. I’ve done paprika before, but nutmeg? Who knew a pinch would be such an interesting twist. Becomes more like dessert than savory breakfast!

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Filed under adventures, anatomy, food, health, ingredients, postures, recipes, yoga

seasonal discourse

Interning at Clover:

Almost a “Devil’s Wears Prada” experience, but with a little less red lipstick and sass. Actually, it wasn’t bad at all. I got to start the day off by taking a yoga class with Ayr and An Li, and learned a few new things:

1. If your palms are hurting in yoga, press into the outer edges of the fingers and try to transfer your weight more to your feet by elevating hips more into the air (though tight hamstrings may be the culprit for the excessive weight as it would bring you from downdog to plank, so do hamstring stretches to help).

2. In baddha konasana (bound angle/butterfly stretch), imagine bringing sitsbones together.

3. In janu sirsasana (single leg seated stretch on floor), tuck extended leg’s hip back thus plugging the femur bone into the hip socket.

4. Walk your hands out in a diagonal during uttanasana (forward fold) for some gentle side stretching.

Then I got to run around to different food trucks to hand over items for job training (images that show how to make sandwiches) and delivered ipods for repair. So nothing too exciting (though I did get to see Boston…) It allowed me to read Edible Boston cover-to-cover, which I can’t complain about. Most interesting article I read was that the up and coming chic food-related job is not the foodies or the chefs but actually “ag-entrepreneurs”, who “understand the production side of the business but also know the distribution side and can aggregate product from a variety farms for a central delivery”. The writer, John Lee, says that CSAs and farmer markets aren’t passe, but won’t be the best opportunities to make money and have a serious impact on the quality of life for citizens. He also thinks that there will be a big shift from foodie obsession with upper market mechanisms and transition to a broader view of “do better by doing good”.

So. Many. Ipods.

Eat Like a Yogi, Summer Cooking Class: Later that day, Kara and I (my partner in crime for all things yoga/food/health related, who I am starting  a kids yoga series with – see above) made dinner at Siri Bani Kaur’s house (owner of Kundalini Boston) . For those who don’t remember, I tried Kundalini yoga once and had a very trippy, slightly disturbing experience. Kundalini yoga focuses a lot more on the esoteric, chakra regions, and is really fun but definitely not what many people would ascribe to as typical yoga. However, it is one of the oldest forms of Raj yoga.

The class was based on Summer foods (guess why), and she emphasized that a yogi diet is not a strict diet at all. In fact, it’s simply eating according to your own body’s needs and also with the seasons. It takes a lot of listening and patience to cultivate an idea of how your body operates, but it’s worth it in the end. I loved the emphasis on eating with the seasons, as that’s one essence of Clover I’ve come to appreciate and love. They don’t advertise this philosophy but the idea of eating with the seasons is integrated into its structure.

Ayr gave me this example. During a real estate meeting we ate at a bakery that served a plethora of dishes and beverages, including blueberry cake and pear juice. Ayr told me the business structure that the bakery had (sugar + butter) was foolproof. Everyone loves both. The only issues that come with it is that a lot of the stuff is out of season (blueberries and pear) and in order to cover up the lack of flavor, more sugar needs to be added. In contrast, Clover picks fruit that is in season (i.e. strawberries) and in their drinks such as agua fresca (soda water + dash of lemon juice + strained strawberry puree + sugar), about 1/6 of the sugar is used, since the strawberries are naturally ripe and sweet.

This principal of eating with the seasons is seen throughout many traditions, from Far Eastern traditional herbal medicine to Ayurvedic medicine. I won’t go into the details as it’s pretty logical (eat more raw foods and fruits during the summer that are cooling, avoid heating foods such as vinegar, tomatoes, alcohol, cooked foods).

In addition, eating locally and seasonally not only helps you avoid the nasty amounts of sugar/chemical preservatives/weird genetic modifications used with plants (and can disrupt your body balance), but also helps the food retain their nutrients. The marketing director of Harvest Coop did her masters thesis on the loss of vitamin C from shipping. For many produce, there was a 2 ½ weeks gap between picking and purchase. Kale showed a 65% loss in its dense nutrients although it appeared fresh.

Check out this website for great info on local, seasonal foods. For places near MA in early July:

BeetsBlueberriesCabbageCarrotsCauliflowerCucumbersKaleLettuceOnionsOysters, EasternPeasPotatoes,RadishesSnap PeasSpinachSquashStrawberries

So, back to the dinner. I wanted to share a one of my favorite things from the night…

Raw Cacao Cashew Berry Pie

Ingredients: 

Crust = 1 cup raw almonds (no shells), 1/4 cup raw cacao nibs, dash salt, 1/3 cup raw coconut shreds, 1/4 cup soaked cashews, 2 tbsp raw agave syrup

Filling = 2 cups soaked cashews, 1/2 cup water, 1/2 cup raw agave syrup, 1/2 tsp salt, 1/3 cup virgin coconut oil (mleted), 1/2 cup raw cacao powder, dash cinnamon (throw in more or experiment with nutmeg, Mexican chili, lavender, etc. as well)

1. Pulse all crust ingredients together in a high speed blender (dry first then add the soaked cashews and agave)

2. Spoon the mixture into a pie dish and spread evenly, but don’t worry it about it being perfect! It can be a bit wonky to look artisanal (oh my goodness, I said the A-word). Place into a fridge.

3. Blend the pie filling mixture and then pour on top of the crust and smooth out.

4. Slice up your berries and decorate the top! (feel free to use any other seasonal fruit) Drizzle with any spices or a bit of agave syrup.

5. Place in fridge for 2 hours, or you can quickly freeze by placing in freezer for 20-30 minutes.

Brilliance. Berry brilliant (oh ho ho ho)

Daily Nutrition Facts

Had Clover’s delicious, delicate whoopie pie which was made with fresh strawberries. I’m not a big fan of whoopie pies (only served on Friday), but this one was so fluffy and so light. I hate super-sugary things but the quality of the chocolate and strawberries and cream served their purposes well.

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Filed under adventures, food, health, ingredients, recipes

Piriformis Playtime

Yesterday (Sunday) I taught a class by the river and was approached by one of my students about the piriformis muscle. I knew it was  either an internal or external hip rotator that would be effectively worked in some fashion during baddha konasana (bound angle pose), but I wasn’t entirely sure.

So I humbly did my research, and of course, doodle time came about (I apologize once again for my lack of anatomically flattering artwork):

Daily Nutritional Facts

Smokey “Chicken” Salad

Came across this in a French-style vegan cookbook, but changed up a bit of the ingredients and portion sizings. If you’re looking for that creamy, comforting goodness that makes you smile, it’s write here waiting. And it’s blissfully simple. Feel free to mix around the “meat substitute” by using mushrooms, seitan, tempeh, etc., type of nuts, fruit, and also play with spices too! Seriously, anything goes.

Ingredients: 

1/4 cup vegannaise (maybe even go a little less, I still found it fairly heavy)

1/2 teaspoon rice vinegar

1 cup green grapes, sliced gorgeously

1/3 cup (ish?) walnut pieces

one celery stalk all diced up into 1/4 inch pieces

salt and pepper to taste, tease it up with some rosemary too if you like!

& whatever you want to serve it with/in (I chose red quinoa, but you can use a wrap or anything)

oh, oh and I totally forgot – smokey firm tofu!! I used half a packet chopped up.

STIR IT ALL TOGETHER, AND BOOM.

Also, get your bum over to Clover Restaurant or Clover Food Truck and indulge in their Basil Sandwich, with tangy pickled red onions, creamy basil pesto, juicy + refreshing cucumbers, and cheese. OMNOM perfect summer treat.

Happy Summer-ing everyone.

Tuesdays I am teaching in Harvard Community Garden from 6-7 PM. Join if you can!

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Filed under anatomy, food, ingredients, recipes, yoga

Basked in Basics (of cookies, neuroimages, and vampires?)

Day 2 & 3 of Research: So I entered the lair of the meditation lab expecting another flurry of Linux. I was not disappointed. Sara and I sat side-by-side at my “new computer” (aka: lugged a desktop from one side of the building to another), and she showed me how to Indiana Jones through files and folders using code. Amazingly, I think I can admit I’m finally starting to get the hang of it (CS people, yes roll your eyes).

Because we were having issues with the data downloaded from our first 11 subjects, I ended up mainly talking to my researcher about how much I enjoyed watching Abraham Lincoln the Vampire Hunter (no seriously, it’s epic, ridiculous, and impressively logical at the same time) and what the benefits of waiting for the next Harry Potter book to come out were.

I did get a sneak peak into what I was going to be playing with over the next few weeks. The programming I’m learning (called FreeSurfer) adjusts multiple brain scans so that researchers can do reliable comparisons. Everyone has different sized brains and locations of our major gyri and sulci (gyri – protusions, sulci – the valleys between the protrusions. I like to think of “sulking sulci” and how they hide from view), so major readjusting is required before any analysis can be done.

To do this, the program covers motion correction, skull stripping, and also enlarges the brain so it looks like a funky rugby ball. Check it out:


This past weekend I got the chance to go kayaking on the Charles River and bouldering/rock climbing (miserably failed at the second one). Both were awesome, but I developed some seriously immobile forearms, upper back, biceps, and chest. I think at one point I texted my friend asking for some help to be lifted off the floor of my room. So I did a little brainstorm on the best ways to stretch those muscles:

–       Thread the needle

–       L-shaped chest stretch/extended arm chest stretch on ground

–       Wrist stretches

–       Eagle (garudasana) arms

–       Cow face arms (gomukasana)

–       Starting seated with legs extended in front (dandasana) then reaching for a foot with opposite arm

–       Generally interlace fingers behind body and open up chest

–       Reverse prayer position

[check for updated images and descriptions/links of these in the yoga section]

Also made a batch of super simple, sweet peanut butter cookies for my lovely yoga teachers from my YTT. Gluten-free, vegan, and all natural. Basked in Basics:

2 cups fresh peanut butter

½ cup honey

2 teaspoons pure vanilla extract

2 teaspoons baking powder

¼ cup flaxseeds

¼ cup sucanat (or any type of natural sugar)

Mix all the ingredients together, then scoop onto wax sheets. Bake at 300 degrees for 20-25. They harden a lot once out of the oven. Crunchy texture, nutty invitations, and awesomely healthy.

 

 

 

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Filed under food, ingredients, neuronerd adventuretime, recipes, science

Herbing Out P3 & Loving Linux

 SHARK FINNING IS BANNED IN TAIWAN. Sweet yo. Check out more info on it at VegNews or whatever news thing your heart desires. Taiwan is the 4th largest shark-meat industry in the world after Spain (??!!! what do they eat it in? Update: okay I just checked it out, and a lot of sources are saying over 90% of Spaniards don’t realize traditional dishes have shark meet? That’s impossible. I’m not sure how much to believe but check it out here), India, and Indonesia.

Note that the fishing of sharks still happens, but the cutting of fins and throwing the bodies back into the ocean is banned. The key issue with Taiwan is whether or not bribes, weak government enforcement, or loopholes will still allow fishermen to make as much profit as possible. This is something that has always bothered me back at home (Hong Kong). Hopefully HK will learn to get rid of this stuff from Disneyland and other restaurants. I mean, chicken soup tastes the same.

Day One of Summer Lab: I love my PI (“Principal Investigator”) Sara Lazar. She made an analogy with brain scanning analysis and food today, so I automatically fell in love.

“Brains. Brains, brains, brains. Hmm where do I even begin? Gah. Well I love analogies. So yeah, brains are like cooking. We have to start with chopping the stuff up, then digest the recipe, then putting it together, then adjusting, then running it through heat, and then finally arrive with some final products.”

So that’s what I did today. I learned to pick ingredients. And by that I mean UNIX. Or even more specifically, LINUX.

This is something I never thought I would touch. Alas, the day found me.

All this computer jargon where “lp” apparently stands for print and “rm” is remove (okay, a tad more intuitive) and “mv” is replace (or delete if you’re not careful. Results in –> #)@(#$*#@)%&(#@*$ ). I sat stretching on PI’s office floor (classy lady, yes) while reading 125 pages of this book:

Afterwards, I stared stone-faced at a screen trying to figure out terminal code. I give myself a B- on how successful I was. For some reason I still couldn’t handle files when using the path name (i.e. home/kelly/creativity/research/omgaflyingalpacawantsalmondbutter)

THINGS YOU FIND @ HERBSTALK [PART THREE]

6. Ghee! Glee? Ghee!

Huh what? Murr? That’s Ghee, which is fortified butter and is infamous in the yoga world. I had always wanted to try it. The short ghee prep download is to melt the butter, get rid of the fats (the residue solids), and take what’s left behind (and run like the wind). When cooled, the filtered ghee becomes solid and fragrant. It can be used just like butter, but it’s seen as a purifying/clearifying agent and is used in detoxes. One version would be to have a week where before any food is consumed, a tablespoon of ghee is consumed and fully digested first (then increase by one spoon each day). I don’t think I’d do it anytime soon, but apparently ghee helps increase secretion of biliary lipids which reduces LDL cholesterol? Not sure how legit the studies are. 

7. Meet Awesome Superfood Chefs

Well harro. This is Frank. He owns Frank’s Finesta herb/spice company. That bowl you see a person reaching into is spirulina popcorn.

I love, love, loved talking to him and hearing about his experiences as a chef who turned into a vegan, super-food chef. He’s stopped working at restaurants and now does private cooking or focuses on promoting his spices while writing weekly recipes. Basically, his life is still consumed by food. I got to hear about how he went to Cambridge Culinary School for the basics, and then his experiences working in the kitchen. I asked him how long I should stage (work for free) in a specific kitchen (“3 months. Don’t give up too quickly.”) and also how to best make use of my time in there.

“Ask high mileage questions.” adored that response because it’s applicable to everything, really. It was what I learned in my yoga training to – to always questions your sources and ask “Why am I doing this? How does this serve my class? How was this study conducted?” In food and in the kitchen, he was referring to asking the chef: “Why are you putting the salt and pepper in first? How does dicing the onions this way make a difference? Why do you work with the dough this way?”

I bought the Spirulina Gomasio (Manitoba Harvest Hemp Hearts, Incan Spirulina^, Himalayan Crystal Salt*, Onion Granules^), BBQ Spice Blend (Paprika^, Himalayan Crystal Salt*, Onion^, Garlic^, Thyme^, Long Pepper^, Sassafras^, Chipotle Powder^, Bay Leaf^), and Spicy Chocolate Mix (okay yes, I live up to being a chocolate addict. What’s new?)

My favorite part at the bottom: *Wildcrafted, ^Certified Organic.

Hah, yesss.

[[[still to be continued. Sorry folks]] 

DAILY NUTRITION FACTS

Made myself a beautiful Golden Beet Salad with Blackberry-Mint Dressing

CLICK HERE FOR NUTRITIONAL INFORMATION ON BEETS. OMNOMNOM

Ingredients: 4 medium sized golden beets, half a small box of blackberries, about 10-15 mint leaves, olive oil, basalmic vinegar

0) [Taken from How to Break an Egg. I am not this experienced. Bow down to me anyways?] Buy beets with smooth skins and tails that aren’t too shaggy. If they’re too light for their size, they probably weren’t stored properly. If they still have their greens, trim them off before storing and don’t was them, since moisture = 😦

1) I was personally worried that the beets would go bad (actually they last up to 12 days!), but apparently just cutting off the awkward sprouts solved the deal. So I threw these kids into a pot of boiling water and lowered the heat down to a simmer and waited about an hour and a half. The skins slipped off nice and sleak. It’s hard to overcook beets apparently.

2) Then you go chop-chop-chop. I made mine look like little sunrises. Sun salutations anyone?

3) Cut up the berries and tear up the mint. Place gracefully into a blender if possible. Then add a couple tablespoons of olive oil and a few dashes of balsamic vinaigrette. Or you can change the ratio however you want. Blend it up.

4) Stir together, create weird mosaic designs, or just throw it into a bowl, and enjoy!

YOGA BY THE RIVER:

At 7:30 – 8:30 AM Thursday: moderate intensity Vinyasa flow

RESOURCE UPDATES:

Food – linked more recipes from my old blog

Yoga – added some acupressure and mudra resources, as well as resources for people who are prone to “shin splints” (HAH ME!)

Creativity – started linking blogposts on Shelley Carson’s 7 Neuromodes of Creativity, added a few AWESOME TedTalks, and added Roy Horan’s “Neuropsychological Connection Between Creativity and Meditation”

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