grilled broccolini and cauliflower

Leave a comment June 25, 2019 nourishinggrace

A ‘word’ spoken from the heart of the hermit, as from the Holy Spirit, in the language of the desert, is considered revealed and authentic and the one who requests it, receives it as the fruit of Grace, without elaborating on it in his mind. This ‘word’ from the spiritual father is absolutely necessary for the one who asks. The ‘word’ comes from a soul which is the friend of God, wounded by the love of God, and is spoken in accordance with the measure of ‘thirst’ of the one who asks. As the Holy Mother of God, conceived the Word of God and gave birth to the Theanthropos Christ, becoming therefore the ‘joy of all creation’ in the same way, do the Fathers, because of their purity, conceive the word and transmit it to those who thirst for it, becoming for them their joy…
A Night in the Desert of the Holy Mountain : Metropolitan Of Nafpakos Hierotheos

Fasting for our family these days needs to be an effort in absolute simplicity. If I find I have a lot of time, I will make something that requires for time, but mostly I find myself making tapas style meals for dinner. Leftovers mixed with side dishes and meals prepared the same day. It’s how my German family eat. Dinner is a simple affair – because that is also the time of day when I am getting a little tired.

This Grilled Broccolini and Cauliflower has pine nuts that give it a little nuttiness and goes nicely with the caramelization on the veggies. It is a great side dish because you can grill it in the oven while you prepare the rest of the evening meal.

Grilled Broccolini and Cauliflower with Pine Nuts

Ingredients

1 head cauliflower
3 bunches of broccolini
4 tablespoons olive oil
1 clove of garlic minced
pinch of celtic sea salt
pinch of pepper
4 tablespoons pine nuts

Preparation

Preheat oven to 350F
Wash and cut cauliflower into bite sized florets
Wash and cut off ends of broccolini (I cut them up and freeze them to use later in mashed potatoes)
Place olive oil, pepper, salt and minced garlic in a large mixing bowl and whisk together. Add cauliflower and broccolini to the large bowl and toss to coat evenly.
Place vegetables on a large cooking pan and place in preheated oven.
Place pine nuts evenly in a saute pan over low heat. Stir constantly until fragrant and a little toasted. Not more than 10 minutes.
Bake for 45 minutes or just until the edges get a little crispy and brown..
Remove cooked veggies from oven and place in serving dish.

Enjoy!

sweet bread of basil

Leave a comment December 30, 2017 nourishinggrace

Everyone as he is able, should try to heal (with kindness) anyone who has something against him.
Saint Basil the Great
The Fathers Speak (p. 55)

It is a cherished tradition bearing the leaven of hope toward the coming year and the further redemption of our time here, in Christ, that Orthodox Christians bake this sweet bread of orange and lemon to ring in the new year.

The bread is called vasilopita which means the sweet bread of basil. It’s namesake is a humble holy bishop Saint Basil the Great whose heart compelled him during a time of famine to help the poor. It was a time of merciless and unfair taxation. The Bishop confronted the emperor who had levied the tax, calling him to repentance for the harsh burden he placed upon the people.

Amazingly, the emperor did repent and he returned the gold and jewelry that had been taken from the townspeople. Basil and the villagers offered thanksgiving prayers after which the Holy Bishop commissioned women to bake and place the gold coins into a sweet bread which were then distributed. Miraculously each family found in their bread, their own valuables which had been collected as part of the taxation.

Today, the vasilopita is baked in memory of that miracle forged by God and Saint Basil’s faith, love and shepherding of his people. Each year on January 1st– the date on which St. Basil reposed in the Lord , Orthodox Christians observe the tradition of the Vasilopita. The recipient of the coin is considered especially blessed.

This is the first year our family has ever made the vasilopita. There are many regional variations to the bread, yet a taster will find that all of the recipes are sweet and authentic!

This particular recipe is adapted from my “go to” Greek Cookbook by Aglaia Kremezi The Foods of the Greek Islands. She gives a rich history of her recipes and I appreciate her anecdote that butter and eggs were luxuries in Greece during times past. What I love about the old way of Greek cooking is that by using the brandy the texture of the flour totally changes into a nice bread texture. There is no yeast in this bread, instead the brandy adds to the leaven quality of the dough.

Vassilopita

Ingredients

4 large eggs, separated
1 cup sugar
12 tablespoons melted butter (1-1/2 sticks)
1-1/2 cups orange juice
1/2 cup brandy
4 cups all purpose flour
4 teaspoons baking powder
1/4 teaspoons baking soda
grated zest of two oranges and two lemons
whole blanched almonds and /or powdered sugar to decorate

Recipe

Preheat oven to 375F.

Grease a 10 – 12 inch springform pan

In a large bowl beat egg yolks, zest and sugar (this releases the essential oils from the zest) for about three minutes.

Add butter and beat for an additional minute

Add orange juice and brandy, beat until it is incorporated.

Whisk the flour, baking powder and baking soda in a separate bowl. This makes sure that you will not have any clumps of the baking powder and baking soda but that it will be totally distributed.

Add to the liquid mixture and stir until incorporated.

In separate bowl (I actually use a mason jar with a hand held electric stick mixer so that it does not splatter everywhere) whip the egg whites until soft peaks form.

Fold the egg whites into the batter. Pour batter into the greased springform pan.

Place clean coin (my daughter found a euro coin for one and a dime for another)

Bake for 45 minutes to an hour until gold brown.

Decorate with almonds and/ or powdered sugar.

May we all be especially blessed in the coming New Year!

lenten quinoa cakes

Leave a comment December 14, 2017 nourishinggrace

seek Him with your whole heart (Jer 29:13)

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The Lord seeks a heart filled to overflowing with love for God and our neighbour; this is the throne on which He loves to sit and on which He appears in the fullness of His heavenly glory. ‘Son, give Me thy heart,’ He says, ‘and all the rest I Myself will add to thee (Prov. 23:26; Matt. 6:33),’ for in the human heart the Kingdom of God can be contained. The Lord commanded His disciples: Seek first the Kingdom of God and His righteousness, and all these things shall be added to you; for your heavenly Father knows that you need all these things (Mat. 6:32,33).

Saint Seraphim of Sarov

Lenten Quinoa Cakes with Zucchini and Hummus

This recipe is adapted from a family favorite at Le Pain Quotidien cafe. The quinoa is a good source of protein during the fasting periods of the Liturgical year. Combined with whole wheat bread and hummus and you have all the amino acids, which means it is also a complete protein, and that is important to your health.

These cakes are kind like a burger served over hummus and topped with fresh avocado

Ingredients

2 tablespoons olive oil
1 fresh raw zucchini grated (can be any color – we used green)
1 small white onion, minced
1 cup chickpeas, cooked and mashed coarsely (we use a potato masher)
2 cups cooked quinoa (rinse your quinoa before cooking – quinoa can actually be bitter and rinsing it has the effect to remove that bitter quality)
1 tablespoon each resh oregano and thyme
1 tablespoon lemon juice
3 tablespoons nutritional yeast
1/2 cup marinara sauce for garnish (we use Victoria brand from Costco)
fresh avocado for garnish
fresh hummus

Preparation

Preheat oven to 350 F. Mix all ingredients except hummus, marinara sauce, olive oil, and avocado in a bowl and mix to incorporate well.

Press the quinoa mixture into a loaf pan Really press it together because you want it to adhere to itself, since we will slice it and sautee it in a pan to finish it off.

Place in oven and cook for 45 minutes. It should be fragrant when it is done.

Once it is cooked you can either place in the refrigerator to use the next day or carefully slice pieces of the quinoa loaf and place on a heated seasoned cast iron skillet with olive oil. Cook on both sides until brown.

Serve over hummus and top with a few spoons of marinara sauce and avocado.

Goes great with a fresh green salad!

Enjoy and may your fasting be blessed.

kitcheri

Leave a comment November 16, 2017 nourishinggrace

With prayer and fasting in the Lenten spring, the Christian clears the self’s soil of stony sin and makes rooms within for the birth within of the pierced heart and bleeding flesh of Jesus. “A new heart I will give you and a new spirit I will put within you and I will remove from your body the heart of stone and give you a heart of flesh” (Ezekiel 36:26) Our love and labor along with God’s grace can make even the poorest stony soil grow round red beets, sweet hearts of flesh. Vigen Guroian – Inheriting Paradise : Meditations on Gardening

Healing foods : tonight I am making my family an Indian dish called Kitchari – pronounced kitch-r-ree. It is fast friendly, and aside from that it is an alkalizing nutrient rich meal which is so easy to digest and brings balance to the body. It is very good for anyone suffering intestinal discomfort. It is traditionally vegetarian, but one can use chicken or bone broth instead of vegetable broth.
KITCHARI

1 cup basmati rice – rinsed
1 cup mung bean dal (split yellow) 6 cups fresh organic spinach
1 tablespoon turmeric powder
1 tablespoon cumin seed
1 tablespoon mustard seeds
1 tablespoon fennel seeds
1 tablespoon Celtic sea salt or Himalayan pink salt
1/2 teaspoon cinnamon
1/2 teaspoon fresh cracked pepper
1/2 teaspoon ground coriander
2 inch piece fresh peeled minced ginger
4-6 cups water, vegetable broth or homemade bone broth
3 tablespoons ghee (clarified butter) or coconut oil
1 can coconut milk

Preparation
Soak Mung Dal overnight. This makes them easier to digest. .
Place ghee and seeds in large skillet over medium heat. Once seeds start to pop and are fragrant add remaining spices and ginger.
Add rice and beans stirring to coat. Do this quickly to avoid burning. .
Add liquid (bone broth, veggie stock and/or water)

Bring to a boil and lower heat. Co we with lid and cook for 45-60 minutes. .
Add spinach and coconut milk. .
Stir to wilt spinach. Add salt and stir. .
This recipe makes 4-6 servings.
The lentil and rice combination makes for a complete protein. It stabilizes blood sugar and helps the body detoxify. It is so easy to digest that it soothes the intestinal wall.

simplest tomato salad

Leave a comment July 18, 2016 nourishinggrace

Our first and most important spiritual task is to claim God’s unconditional love for ourselves. To remember who we truly are in the memory of God. Whether we feel it or not, whether we comprehend it or not, we can have spiritual knowledge in the heart— a deep assurance that passes understanding— that we are God’s beloved.

Henri Nouwen

It’s the ripe, plump tomatoes which blanket the farmer’s markets and neighbors gardens that make this simplest tomato salad so delectable. No need to fancy it up – the salt really brings out the savory sweet juicy flavors of the tomatoes. It’s a family favorite during the summer.

Ingredients

5-6 ripe in season tomatoes
3 tablespoons olive oil
1/3 cup finely chopped red onion
salt and pepper to taste

Mix all ingredients and serve. Dinner can be that simple…

garden beet salad

Leave a comment July 13, 2016 nourishinggrace

Do not say “this happened by chance, while this came to be of itself.” In all that exists there is nothing disorderly, nothing, indefinite, nothing without purpose, nothing by chance…. How many hairs are on your head? God will not forget one of them. Do you see how nothing, even the smallest thing, escapes the gaze of God? ~Saint Basil the Great

During the summer, we crave salads. They are a nice cool addition to any meal, or can be served as a meal on their own. You simply can not “beet” the simplicity of a garden beet salad. These particular beets are gems straight from our garden, but any from the store or farmer’s market will do. We planted these in early spring.

I actually hadn’t planned to harvest them, but I accidentally pulled one out while weeding… it looked so good, that we harvested the rest from that bed! Beets have a sweet earthy flavor, and are a mineral rich nutritional powerhouse. They have more iron than spinach, and are an excellent source of calcium, magnesium, copper, and phosphorous. They’re also packed with choline, folic acid, iodine, manganese, organic sodium, potassium, fiber and carbohydrates (in the form of natural easily digestible sugars). Quite simply, they are superfood.

One great benefit of the beet is that is alkalizing to the body and that’s great news in a nation with a standard diet that is acid forming. Beets are a stimulator of liver health. They also have many cardiovascular benefits. They can be helpful in reducing cholesterol and their rich potassium content benefits blood pressure. Fermented drinks like beet kvass have been known throughout history as a blood tonic. And the list goes on. Some studies have also shown that beets are preventative for skin, lung and colon cancer, they support the structure of our capillaries, and can also aid in the slowing or prevention of macular degeneration.

Beets, they do a body good!

Garden Beet Salad

Ingredients:

9 beets, washed but not peeled
4 tablespoons goat cheese in small chunks to drop into salad
3 tablespoons pinenuts, slightly toasted
1/4 cup finely chopped red onion, green onion tops or chives
3 tablespoons olive oil
1 tablespoon rice wine vinegar
sea salt and pepper to taste

Preheat oven to 350F and place beets on a cookie sheet. Top loosely with foil and place oven for about an hour. They should be tender.

Remove from oven and let cool. Once cool, using the edge of a knife or a vegetable peeler, peel of the outer skin of the beet. Your hands will get very red!

Next, cut the beets into bite sized pieces. Place all ingredients into your favorite salad bowl and toss lightly to incorporate.

Delicious!

Additional Resources

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=49

crunchy bean salad

Leave a comment July 7, 2016 nourishinggrace

“Water falls from heaven as rain, and while it is always the same in itself, it produces many different effects, one in the palm tree, another in the vine, and so on, throughout the whole of creation. It does not descend, now as one thing, now as another, but while remaining essentially the same, it adapts to the needs of every creature that receives it. In the same way the Holy Spirit, whose nature is always the same, simple and indivisible, apportions grace to each person as He wills. Like a dry tree which puts forth shoots when watered, the soul brings forth the fruit of holiness when repentance makes it worthy of receiving the Holy Spirit. Although the Spirit never changes, the effects of His action, by the will of God and in the name of Christ, are both many and marvelous.” Saint Cyril of Jerusalem

It’s “bean” a while since writing on the blog. This past year beckoned reprioritizing – faith, family, homeschool and also really to focus on completing my Master’s Degree. No, I am not done, but almost! Yay!

We’ve also been battling Lyme disease in this home and I tell you, it is formidable – and affects everyone different! Lord have mercy. It really turned our lives upside down. However, all signs are that my loved one is almost done with treatment and that is a tremendous blessing.

In many ways, the year of Lyme Disease has been a blessing too… just in it’s very own way.

That aside, it’s also “bean” a long time since I have made a bean salad, but since the farmer’s market this week was so plentiful with green beans – I brought home a whole bunch!

This salad is a riff on that old picnic favorite the “three bean salad”. What I like so much about this is that the beans are green and crunchy, unlike the one I remember from my youth with watery faded green canned beans. You could easily make this with wax beans or a combination of string beans too.

Crunch Green Bean Salad

Ingredients:

3/4 pound of beans – washed and trimmed
1/4 cup rice wine vinegar
1/3 cup finely sliced red onion
1 Tbspn extra virgin olive oil (currently we are using a local favorite, Spartan’s for our salads – it is very tasty and comes in a cute reusable ceramic bottle. Refills come in a convenient pouch)
1/4 cup chopped fresh basil
1/4 cup toasted pine nuts or pecans
1 finely chopped red pepper
Salt and pepper to taste

For the preparation, bring a pot of water to a boil and add the trimmed and cut green beans. You only need to cook them for 3-5 minutes or less. Test them to make sure they are still crunchy and retain that bright green color. Once done, immediately place them into a bowl of cold water. This will stop the cooking process.

Drain the beans in a collander and put them into your salad bowl. Add all remaining ingredients and toss well. Salt and pepper to taste.

You can make this the day before, the flavors just get better and better over night! Great for a picnic and for any summertime meal!

warm spiced fall apple cider

1 Comment November 2, 2015 nourishinggrace

“Through the Holy Spirit we are restored to paradise, we ascend to the kingdom of heaven, and are reinstated as adopted children. Thanks to the Spirit we obtain the right to call God our Father, we become sharers in the grace of Christ, we are called children of light, and we share in everlasting glory”.

St. Basil the Great

Around this time in Virginia, apple cider turns up in all the stores and farmer’s markets. This warm apple cider is a great way to enjoy this crisp apple beverage. It is inspired from one of our favorite restaurants, Le Pain Quotidien, which also offers it at various times throughout the year.

Warm Spiced Fall Apple Cider

5 cups apple cider
2 cinnamon sticks
3 star anise
5 cloves
5 cardamom pods

Place all ingredients in small pot. Bring to a simmer.

Remove from heat. Let sit for ten minutes. Pour into mugs and enjoy.

Alternatively, you can double or triple the ingredients and place in a crock pot on low and drink it throughout the day.

massaged kale salad

Leave a comment May 14, 2015 nourishinggrace

This Massaged Kale Salad is one of my favorites, especially when there are fresh strawberries in season at the market. Fresh picked strawberries are a sweet addition to the earthy kale and the citrus dressing. Kale is a superfood that deserves room on every plate. Most recipes for massaged kale salads call for green apples or other fruit, but I think the strawberries are the best. Massaging the kale in an olive oil, lemon and salt dressing has the effect of cooking the kale. The lemon also makes the iron content in the kale far more bioavailable (that means you absorb more!).

I hope you enjoy this kale salad!

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Massaged Kale Salad with Farm Fresh Strawberries

1 bunch fresh kale, washed
1-1/2 cups fresh organic strawberries (from the farmer’s market is the best)
2 tablespoons olive oil (expeller pressed)
1 teaspoon sea salt
1/4 cup minced red onion
fresh juice of 1/2 lemon
optional : 1/2 cucumber, cut into small cubes
optional : 1/2 cup toasted sunflower seeds, slivered almonds or pine nuts
optional: 3 teaspoons fresh oregano or marjoram finely chopped

Gather your ingredients.

Stem and chop the kale. Place in large bowl and drizzle with olive oil, lemon juice and salt.

Massage kale gently with your hands for five to ten minutes.

Toss with the strawberries, onion and other optional ingredients (if using).

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Enjoy!

kale – wonderful kale!

1 Comment April 22, 2015 nourishinggrace

Move over Popeye… kale is precisely what this nutritionist means when she says, “Eat your greens with reckless abandon.” It is wise to include kale as one of your crucifeorus vegetables of choice on a daily basis.

To start with, kale is a remarkable and ancient superfood, that has gotten somewhat of a trendy reputation in recent years. Maybe you have even noticed kale chips at Trader Joe’s or Whole Foods. A delicious snack, only made better if you venture to make your own.

What you might not know is that kale has nourished people, well, forever really. Kale is an offspring of wild cabbage. Ancient Greeks and Romans are known to have grown kale. Even ancient Egyptians recognized kale as a nutritional superfood – considering that they lined the tombs of pharaohs with elaborate gold and silver carvings of woven kale garlands.

Scientists know that kale has been under cultivation for more than 6,000 years, as there are remants of fossilized kale found in ancient containers from the Shensi Province of China dating back to 4,000 BC.

Roaming Celts evidently brought kale from Asia to Europe as long ago as 600 BC, and because of it’s easy cultivation, resilience and cold-tolerance, kale proliferated and sustained nourishment for people throughout the European continent. It’s easy germination and fast growth is one of the reasons early European settlers brought this nutrient rich leafy green with them to North America.

All of our farmer’s markets bring in an abundance of kale. If you are a gardener, then you know the simplicity of growing kale. In fact it may be one of the easiest vegetables to grow organically. Whether you are a seasoned gardener or new to the possibilities, growing your own kale is a cinch. It’s delicious straight from the garden, and grows well in warm and cold climates. In fact, a little freezing weather only tends to sweeten the kale leaves!

Check out these great resources on growing your own kale – from GentleWorld, Harvest To Table, and Mother Earth News.

Still not sure whether kale is for you? Try the young tender shoots in a salad. They are sweet, nutrient dense and delicious.

There are many varieties of kale from Lacinato, Dino Kale, Red Russian Kale, Tuscan Kale and many more.

Kale has stood the test of time, and deserves a spot on your plate and in your garden. Build a habit of eating more green vegetables, the greener the better!

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Health Benefits of Kale

Aids in Detoxification : Cruciferous vegetables like kale contain large amounts of health promoting sulfur compounds, such as sulforaphane and isothiocyanate and these increase your liver’s ability to produce enzymes that neutralize toxic compounds and substances.

Rich in Phytonutrient Antioxidants : Phytonutrients are biologically active plant substances that are vital to health. Kale is the most concentrated source of lutein and zeaxanthin, which are carotenoids that protect the lens of the eye. They act like sunglasses and protect the eyes from ultraviolet damage and are protective against cataracts. Studies have shown that people who eat foods, like kale, rich in lutein have a 50% lower risk of developing new cataracts.

Can Reduce Natural Cognitive Aging : Green vegetables like kale, spinach and collards can help your thinking! In experiments, older rats given a diet high in such greens improved learning and motor skill capacity.

Repair Damaged DNA : Cruciferous Vegetables such as kale and cabbages contain many vitamins and a chemical called “indole-3-carbinol” which repairs damaged DNA. One of the reasons is that phytochemicals activate glutathione, and glutathione is critical to cell survival and repair. Glutathione is a potent detoxifier and our mitochondria (which are what provide us energy) depend on glutathione for their well being.

Protection Against Cancer : Brassica vegetables offer protection against cancer. The organosulfur phytonutrient compounds in kale, including glucosinolates and methylcysteine sulfoxides activate detoxification enzymes in the liver which may help neutralize carcinogenic substances. This helps clear them from the body more quickly.

Kale is Anti-Inflammatory One cup of kale has 10% of omega-3’s, which are anti-inflammatory, reducing swelling, arthritis pain and anti-inflammatory issues.

Concentrated Source of Many Nutrients : At only 36 calories per serving. Kale contains an entire spectrum of health promoting minerals, vitamins and nutrients,

Rich in manganese and copper – which are free radical scavengers

Good source of dietary fiber, vitamin E, vitamin B6 folic acid, and potassium.

Contains calcium and magnesium – vital for strong bones, as well as phosphorus, iron, vitamin B1, vitamin B2 and niacin.

Kale is rich in vitamin A which coupled with beta-carotein is supportive of optimal vision and eye health.

High in Vitamin C : Vitamin C is a water soluble antioxidant which is extremely protective against free-radicals and oxidation (including to DNA and cholesterol). Vitamin C also helps maintain a strong immune system.

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What is the best way to eat kale? Any way you like, but here is a great recipe for steamed kale…

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Steamed Kale

1 pound fresh kale, washed
4 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1-2 cloves garlic, minced
sea salt and fresh ground pepper to taste.

Separate kale leaves from stems and slice the leaves into 1 inch pieces. Don’t throw away the stems, cut them into 1/2 inch pieces. Let sit for 5 minutes. According the the World’s Healthiest Foods, cutting the kale and letting it rest five minutes breaks down the cell walls and enhances the activates enzymes that slowly convert the plant enzymes to a more active form.

Add two to three inches of water to bottom of steamer. Bring to boil. Stems kale for five minutes max – to preserve phytonutrients..

Place steamed kale in bowl and add lemon, garlic and olive oil. Toss. Salt and pepper to taste.

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More Kale Recipes

Smitten Kitchen has a potato scallion and kale cake that is fantastic. Poach an egg and have it for breakfast! Kale is also versatile in many salads such as roasted cauliflower and kale salad or kale salad with avocado and almonds. Trying it in a soup is an easy way to slip any vegetable in your diet.

Truly, though, one of our favorite ways to enjoy this vegetable are homemade kale chips. My kids love it, and I think yours will too!

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Homemade Kale Chips

1 pound fresh kale, washed and leaves removed from the stem (save the stems for smoothies) Cut or tear leaves into dorito sized pieces.

3 tablespoons nutritional yeast

1 tablespoon olive oil

pinch of salt

Massage kale leaves and olive oil. Add salt and nutritional yeast. Toss again until leaves are fully coated. Place leaves in a layer on one or two cookie sheets. Place cookie sheets into a 150 degree oven. Use convection if you have it. Let bake until they are dried out.

If you have a dehydrator, you may also use that.

Enjoy!!

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The possibilities for eating kale are endless. Think your kids won’t like them? Chop small and add it to meatloaf! Throw it in a smoothie with a green apple, four ice cubes, a teaspoon of lemon juice, banana and a tablespoon of coconut oil.

But still, I have to say, the most tried, tested a true way I know to get my kids excited about veggies is for them to help plant and grow it – on a windowsill, back porch in pots or in the garden proper.

Whatever you do, make room on your plate for this awesome vegetable.