Autumnal Collard Lasagna

Last week, we were coming off of a particularly indulgent birthday weekend filled with good friends, great weather and an abundance of delicious food. Not only was my love tank overflowing, but so was our refrigerator, with our weekly CSA bounty and what we purchased for a party on Sunday. 

Don't get me wrong - this is a great problem to have. And our late autumn harvest has been wonderful and chock full of hearty squash, funny looking carrots and dark leafy greens. But in an effort to use what we pay for, we end up eating a lot of roasted vegetable, grain and green bowls. While this is completely delicious a few days a week, I was craving something a bit lighter and more creative to balance out the birthday cake. 

Enter collard lasagna. 

I know what you're thinking. Replacing pasta sheets with raw vegetables can't possibly work. But I'm not looking to create a substitute for your mother's lasagna. Instead, I'm sharing a dish that is autumnal, comforting and wildly nutritious in a format that's just a bit more exciting than your typical weeknight meal. And it's also pretty easy and customizable too. 

We've enjoyed a steady flow of collard greens this CSA season, which has delighted the cruciferous-loving man in my house. They're used for wraps, salads and shakes, and impart great doses of folate, Vitamins A, C and K. The remaining layers of the lasagna are pretty foolproof. Keeping with the autumnal vegetable theme I roasted what was in the refrigerator: onions, butternut squash, heirloom carrots and a melange of wild mushrooms.

In order to hold the vegetables and leaves together, you need some sort of glue. My mind was wandering towards pesto and ricotta. Since I had neither of these things handy, I improvised and used up a few broccoli and collard stalks and raw nuts in the cabinet to whip up a pecan broccoli and collard pesto and a grainy lemon-garlic cashew cream. Depending on your preference, you could use regular ricotta, basil pesto...hell, you could even use hummus. Since this dish is raw, let your imagination run wild. 

When you're done whipping up the components, all you need to do is layer your bricks and mortar in a lasagna dish until you run out of ingredients or room. Then you just pop it in the fridge to set for an hour, use a good knife to cut squares, and voila!  You're ready to fill your body with a delicious and healthy fall meal. 

Autumnal Collard Lasagna

To make this recipe, you'll need a 9 x 13-inch lasanga dish and a bunch of collard greens, rinsed and stems trimmed. You'll want to whip up all of the other lasagna ingredients, and then set them out on a clean counter to artfully build.

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Autumn Vegetable Melange

1 large butternut squash, peeled and cubed

1 cup wild mushrooms, trimmed and chopped (I used oyster, maitake, and pioppino)

2 medium yellow onions, diced

6 large carrots, washed and diced

1. Set your oven to 400. On a large baking tray, arrange your chopped vegetables in one layer. Drizzle with olive oil and sea salt, and pop in the oven. 

2. Roast for 40 minutes, or until vegetables are soft when poked with a fork. Remove and let cool. 

Lemon-Garlic Cashew "Ricotta" 

1 cup cashews

2 cloves of garlic, smashed

Juice of 1/2 lemon

Pinch of sea salt

1/4 cup water

1. Boil water and put cashews in a heat safe bowl. Pour boiling water over cashews until they're completely submerged and let sit for 1 hour. 

2. Drain cashews and put in the blender/food processor. Add garlic, lemon, salt and 1/4 cup water and blend until grainy or smooth, depending on your preference. I left mine grainy to have that "ricotta" feel. You might need to add a bit more water to get the consistency you prefer, but tread lightly.

Pecan, Collard and Broccoli Pesto

1/2 cup pecans

1/2 cup chopped broccoli stalk

1/4 cup collard stems (use from trimming this batch)

1/4 cup nutritiounal yeast

Pinch of sea salt

Juice of 1/2 lemon

1/4 cup olive oil

1. Combine ingredients in blender and blend until smooth and creamy. Depending on the consistency you prefer, you may need to add more olive oil.

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To assemble the lasagna, layer collard leaves in your dish, making sure to cover any gaps (you can use smaller leaves to fill blank spaces). Add a layer of pesto, a layer of roasted vegetables, and then a layer of cashew ricotta, using a wide spatula. Don't worry if it's not perfect - this dish is rustic, and all you need is for some of the glue to be on both sides of the vegetables to hold it together. I sprinkled some fresh thyme on top, before adding another layer of collards. 

Continue layering, ensuring that all gaps between leaves are filled, until you get to the top layer. When you lay down the final layer of collards, use any remaining pesto or ricotta to "glue down" the edges of the leaves on top to each other, ensuring a smooth finish. Pop the lasagna into the refrigerator and let set for one hour. To serve, cut with a sharp knife and use a spatula. 

Golden Pumpkin Smoothie

A week before we left to get married, I found myself caught up in the excitement of the Super Blood Moon. As someone who has always been drawn to the moon, the whole thing had me enchanted. I immediately set up my camera and watched as the evening unfolded and we experienced not just an eclipse but that brilliant red moon emerge in the sky. It was emotional, likely because I was about to experience an awesome and momentous life event. But also because I remembered how quite often, our lives resemble the cycles of the moon.

Often times, after a change or a busy period, we find our skies are blank and we are ready to grow towards a new venture, hobby or path. We might reflect on previous experiences or feel anxiety for a new life moon. But as we let go of inertia, and the past, we begin rolling and putting our lives back in rotation. Much like a waxing moon, we build new ideas, opportunities and experiences, and more and more light shines on our life. We build confidence (which may can be peppered with a bit of fear or doubt) until we reach the full moon - the climax or pinnacle of our experience - where we shine brightly in the space of who we are. We then enter a period of exploring what just happened where we might feel a sense of loss, or bittersweet emotions, and perhaps start to relax as we wane. 

Well, I guess you could say that I've just been through a Super Blood Moon of my life. 

 In New England, we're currently in the peak "peak" season of autumn. The nights are cool, the sun sets before five o'clock and the light has that turning golden glow. Amidst my own waning moon, I'm more than ready to start fresh and get back to a schedule.  I'm happy to be in the office, re-adapting a more regular exercise routine and being invigorated by the fall markets as I get back in my kitchen. I'm curious about what these next months will hold.

This fall smoothie is one of my very favorites. It tastes like pure pumpkin pie goodness, and is full of anti-inflammatory magic - a much welcome thing after a month of wonderful wedding indulgence. It's packed with pumpkin, which is rich in dietary fiber, beta carotene and Vitamin A. It also includes apple, carrot, banana, as well as fresh ginger and turmeric, which as I've discussed before are literal adaptogenic gold. Thanks to their super antioxidant properties, they help decrease inflammation and supporting your immune system. This is a necessary boost as we enter flu season and they're sure to provide inner warmth as we enter cooler temperatures ahead. 

Golden Pumpkin Smoothie

1 small banana, sliced

1 carrot, chopped

1/2 apple chopped

1/2 cup organic pureed pumpkin 

1-inch knob of ginger, peeled and grated

1-inch knob of turmeric, peeled and grated (you can also use 1 tsp. ground turmeric)

1/2 teaspoon cinnamon

1 packet of raw protein powder (I prefer this kind)

1 tablespoon Maca powder

1 tsp hemp seed

1 tsp chia seed

Combine first seven ingredients in blender, and top with water or preferred nut milk and 3-4 ice cubes. Blend until combined. Add in protein powders, Maca, hemp and chia seed, and pulse until combined. Drink immediately, or if storing, reserve seed mixture until serving, as they will absorb much of the liquid and thicken the smoothie.

Blueberry and Peach Breakfast Pie

He rolled over, eyes blinking in the morning light, and said that he wanted blueberry pie for breakfast. Even though he might have been kidding, blueberry pie isn't really a laughing matter in my book.  So as the coffee brewed, I pulled out my new and already overused food processor, opened the cabinet, and got to grinding. 

Over the past months, I've been working to understand how to stock a pantry, truly, for moments like this - when you're dying to whip up something delicious, yet healthy, and need the fixings. Through trial and error, the key players look like this: whole grains (millet, quinoa, steel cut oats, popcorn, and rolled oats), dried fruits (dates), nuts (cashews, walnuts, and peanut butter in the fridge) and seeds (chia, ground flaxseed and hemp).  Even though basic or seemingly obvious, when paired with rotations of local and seasonal produce, the possibilities are endless.

Friends, this may have been the moment when the stockpiling paid off.  

Blueberry and peach breakfast pie - a cashew-date crust topped with cashew cream and fruit and drizzled with a salted peanut butter drizzle. So easy, so delicious, and also good for you - and only a little bit in that way where you could say having an oatmeal raisin cookie is kind of like having raisins in a hot bowl of morning oatmeal. To make you'll just need some of the key pantry players, like cashews, dates, and peanut butter, and good late summer fruit. I picked up the most succulent blueberries and tiny peaches at the farmers' market because they were practically calling to me, but you could use any seasonal stone fruit or berry you get your hands on.  

When compared to sugar, dates are a relatively low glycemic sweetener - which means that you get a nice taste without riding a blood sugar rollercoaster. Both the nuts and fruits are also a good source of dietary fiber.  I'm not kidding when I say that the peanut butter drizzle tastes a lot like salted caramel. It's decadent, and as a girl who once made foie gras cupcakes, you can trust me on that. 

Just a word on timing. Because it's essentially a raw vegan concoction, the pie requires some time to chill. My recommendation? Make it early, and take it out when the coffee brews. Or better yet, make it the night before and refrigerate, so you're not waiting on a slice of pie. 

Blueberry and Peace Breakfast Pie

(Makes a 9' round pie)

For the crust:

• 2 cups raw cashews
• 1/2 cup rolled oats
• 7-8 pitted Medjool dates

For the cashew cream:

• 1 cup raw cashews
• 2 teaspoons vanilla extract
• 1 teaspoon maple syrup
• 1/4 cup filtered water
• 1 teaspoon sea salt (we use Celtic sea salt)

For the peanut butter drizzle:

• 1 tablespoon peanut butter
• 1 tablespoon filtered water
• 1 teaspoon maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon sea salt

1. Measure 1 cup of cashews and place them in a bowl. Set aside 7-8 dates in a separate bowl. Boil water and pour over cashews and dates so that they're completely submerged. Let sit for 1 hour, covered. 
2. To make crust, cut a parchment round to fit to your cake or pie pan. Place unsoaked raw cashews and oats in food processor and grind until a meal is created. Add in soaked dates, one at a time.
3. Once you add in 6-7 dates, a ball of dough should begin in form on one side of the food processor. Remove ball of dough.
4. Press dough ball into cake or pie pan. To easily spread out, I find it easiest to place another sheet of parchment paper over the dough and press down using the base of a cup.  When flat, cover crust and place in the refrigerator for 30 min - 1 hour.
5.  To make cashew cream, drain and rinse cashews and place in food processor. Add 1/2 teaspoon sea salt, vanilla extract, maple syrup and 1/8 cup of filtered water and blend until smooth.  Add more water as needed to achieve a whipped thick consistency.  
6. Remove crust from refrigerator, and using a spoon or spatula, evenly spread the cashew cream over it, leaving a 1/2 inch border of crust along the sides. Cover again, and put into the freezer for 30 minutes.
7. To make drizzle, whisk peanut butter, maple syrup, vanilla, sea salt and water in a small bowl. Mixture should easily drizzle from whisk, so you might need to add more water (in 1/2 teaspoon increments) until desired consistency is achieved. 
8. o assemble, remove pie from freezer. Cover with fruit that has been pat completely dry if just washed. Drizzle peanut butter syrup on top, and sprinkle with a pinch of extra sea salt. Enjoy!

Happy (long) weekend...

Happy early weekend and happy almost birthday, America! I'm looking forward to a few days of family, friends, and floating on a boat in the middle of a big cool lake. Here are a few things that rocked this week:

• Swaying to the breezy throwback of an album finally released by Leon Bridges. 
• Taking my interest in gut bacteria to a whole new level with The Good Gut. My ten-year old science-obsessed self approves. 
• Speaking of gut bacteria, drooling over this recipe for herbed tomatoes, which seems like a  great way to maximize use of the herbs that are growing like weeds on our deck. 
• And finally, a little summer ditty from Carl Sandburg that professes my love for those long lazy summer evenings of lying in the grass, watching fireworks, and being connected to this Earth: 

"Bend low again, night of summer stars.
So near you are, sky of summer stars,
So near, a long-arm man can pick off stars,
Pick off what he wants in the sky bowl,
So near you are, summer stars,
So near, strumming, strumming,
                So lazy and hum-strumming"

Mediterranean Chickpea Salad

Long gone are the roasted vegetable and grain-filled power bowls of winter. Lately, we've been filling our plates with chopped salads jam-packed with cold diced raw vegetables, some sort of protein, a melange of fresh herbs and spices and a citrus or fruit-spiked creamy dressing to pull it all together. The finished dish is popped in the fridge until chilled, and what results is a light, airy and refreshing meal that hits the spot when you can't bother being weighed down by heavy meals in the summer.

This Mediterranean chickpea salad is spot on.  In fact, there was a time in my life that I could consume a dish just like this weekly. During one particular stint, in which I found myself taking a helicopter to work in a small New England city, former colleagues fell victim to my bi-weekly visits to one Mediterranean restaurant for my fix of chickpeas, good olives and the divine matrimony of tahini and lemon that just makes these dishes so right. If you don't already have these classic flavors together in your repertoire, then this recipe is dedicated to you.

Chickpeas, like all legumes, are a great source of fiber and vegetarian protein. In this salad, they're paired with heaps of parsley, which is one of the greatest detoxifying and vitamin-filled herbs out there. You could also add in mint or cilantro to your liking, because when it comes to herbs, I truly believe that the more the merrier. I've also chopped in tomato, cucumber, pitted kalamata olives and green onions, which makes this dish nearly like a grain-less tabbouleh of sorts. It's then topped with dressing that marries that wonderful tahini and lemon combination with cumin, smoky paprika and Pink Himalayan salt. I recommend pairing with chopped kale or a flatbread to make it a meal. And, if you include a nicely bodied glass of red wine, I think you might just have the perfect early summer evening meal. 

Mediterranean Chickpea Salad

2 cups of cooked chickpeas

1 ripe tomato

1/4 cup kalamata olives, chopped

1 small red onion, diced finely

1 cup flat-leaf parsley, chopped

1/2 cucumber, quartered and chopped

For dressing:

1/4 cup olive oil

1 tablespoon tahini

2 tablespoons lemon juice (I'm a big lemon fan, so adjust this to taste)

1 1/2 teaspoons cumin

1/2 teaspoon paprika

1/4 teaspoon Pink Himalayan salt

Combine all salad ingredients in a bowl and toss. In a blender or food processor, blend together olive oil, tahini, lemon, salt, cumin, and paprika until smooth. Pour dressing over salad and mix until completely covered.

Summer Rolls with a Spicy Peanut Sauce

We're amidst a bit of a heat wave here in Boston, and despite the fact that we have yet to install our air conditioners, I'm still filled with joy over the change in season after a very long winter.

With the heat comes a positive shift towards spending as much time as possible outside - grounding feet against the grassy earth and taking full inhalations of every blooming tree and flower as they ripen in our neighborhood, allowing ourselves to get fully intoxicated by the earth, in bloom.  We've also been squeezing out every minute of daylight, only to head indoors at a final glimpse of the pink and gold sky.

This weather also has me craving cold foods, liquids and little else. While woman cannot subsist on smoothies alone, salads and bowls for every meal can get old fast. Enter the new favorite bite in our household: homemade summer rolls. Filled with fresh vegetables and paired with a delicious spicy peanut dipping sauce, we totally ate these for three days straight this week.

Summer rolls pack delicious flavor for something so quick and easy to make (you can whip up a batch in twenty minutes flat). They are a nice way to get an abundance of raw vegetables and herbs, which are naturally hydrating on hot days and add a nice crunch. Speaking of the crunch factor, feel free to mix in whatever vegetables you have on hand. Some favorites to include are peppers (bell and jalapeno), cucumbers, carrots,  and some good leafy greens like spinach or kale.  You can also add in simple lean protein, such as shrimp, chicken or egg, to help sustain energy.

My suggestion? One evening this week, whip up a half-dozen rolls, pack them between parchment and bring to the park, along with a vat of the spicy peanut sauce. While this summer weather may be temporary, it's a sign of what's to come. Spring is still full in her breezy splendor. Enjoy as much time outside as possible and soak up that natural air.

Summer Rolls

(Makes 4 small rolls)

1/2 cucumber, sliced into thin 2-inch strips

2 carrots, sliced into thin 2-inch matchsticks

1/2 avocado, sliced into small wedges

1 jalapeno, sliced into thin circles (seeds in or out, depending on preference)

1 scallion, sliced into rings

1/4 cup cilantro leaves, stems removed

4 rice paper sheets (I prefer brown rice paper, and use these)

For summer rolls, first make a clean surface. Soak one rice paper round in warm water, until slightly soft (about 20-30 seconds), and transfer to surface. Arrange 1/4th of each of the vegetables neatly towards middle and left half of the sheet, leaving a one-inch border along edge. Roll up rice paper tightly around filling and fold in sides and continue rolling. Transfer summer roll to a plate and cover with damp paper towels.

For Spicy Peanut Sauce: 

1 tablespoon creamy peanut butter

1/2 tablespoon tamari (low sodium) or soy sauce

1/2 tablespoon mirin sauce

1/2 tablespoon lime juice

1/4 tablespoon red pepper flakes (to taste)

1/2 tablespoon sliced scallions

Combine first four ingredients in a bowl, and whisky until creamy. Add more liquid or peanut butter, depending on consistency. Mixture should be smooth and easy to pour. Top with red pepper flakes and sliced scallions and serve in a small dipping bowl.

Allergy Soothing Essential Oil Blend

If you're a seasonal allergy sufferer in the Northeast, there's a good chance that this spring has been a bit rough thus far. Both weather and medical specialists point fingers to seasonal weather patterns and climate change's impact on pollen, and forecast that this spring might be shorter than seasons past. Regardless, woes of stuffed noses, scratchy throats and throbbing headaches have been widespread amongst my family and friends, and my own sinuses have been suffering worse than they have in recent years.

In times like these, over-the-counter prescriptions tend to not be enough, and I have been doubling my typical water intake just to combat their drying side effect. I've started using my neti pot to soothe my nasal passages with a warm saline rinse, but was beyond thrilled this weekend when I remembered something my soon-to-be father-in-law taught me: peppermint oil is a fantastic nasal decongestant when inhaled externally. So when I found myself unable to inhale through my nose while on a hike in Upstate New York, I tried this little trick out and was able to clearly breathe in ten minutes flat.

I've brought my trick back home and built an essential oil blend to diffuse in our home. A combination of peppermint oil, and essential oils of lemon, lavender and marjoram (sweet oregano) can supplement your typical allergy remedies by soothing and encouraging clear airways.  Lavender essential oil is naturally antibacterial and anti-fungal, while the lemon essential oil is a great antioxidant and has rejuvenating properties. Marjoram essential oil has been historically used to treat sinus and respiratory ailments as it has expectorant qualities. Our diffuser now sits by my work station, and I've been breathing easier ever since.

Allergy Soothing Essential Oil Blend

4 drops peppermint essential oil

3 drops marjoram essential oil

2 drops lavender essential oil

2 drops lemon essential oil

For each blend, mix together in a dark glass bottle, keeping these proportions constant even if increased. When ready to use, fill your diffuser to the fill line with water, and add in 3-7 drops of the essential oil blend.

Maintaining Balance on the Road

I'm a woman of ritual. Whether it's my morning or evening meditation, a daily smoothie, or a luxurious self-massage using healing oils, these acts of self-care help encourage a personal homeostasis and an overall sense of wellness.

However, I tend to travel a lot - for fun, work, and family visits. While many trips are great times to escape your daily space and mindset, there's also something to be said about coming home feeling like you need another vacation to recuperate. With a large percentage of my time spent living out of a suitcase for work, I've worked hard to maintain a general sense of my home balance while on the road.

After returning from her own recent trip out west, my sister-in-law requested that I share some of my tips for traveling well. Below you'll find some thoughts on how I prepare for weekly trips and manage life as a road warrior. While some ideas may seem a bit obvious, by creating these types of simple parameters for yourself, you can break down packing to a science and ensure that you return home feeling just as good as when you left.

Nourishment

Travel is a great time to explore food options in a new place. But, I find that there's also nothing worse than finding yourself hangry while stuck in traffic on a roadtrip, on the tarmac of a delayed flight, or in an office park full of less than desirable food options. There are three main  ways that I prepare for these types of challenges:

• Pack Like You're Going to Camp: As a kid, I remember making a big bowl of GORP ("good old raisins and peanuts") when preparing for a hike or an overnight camping trip. I find that nothing travels better than trail mix, and in a pinch nuts and dried fruit can pack a great punch. On the Sunday nights before I hit the road, I pull together a mix of nuts (almonds, cashews, and walnuts are favorites), dried fruit (like tart cherries, sultanas, or banana chips), seeds (pumpkin or sunflower) and a touch of sweetness (dark chocolate or carob chips). I store them in my favorite Produce Bags for easy access.
• Hydrate, Hydrate, Hydrate: Many people arrive at airports and toss their bottles - only to buy a few liters of water before they hit their gate. I always have my reusable water bottle on hand, and on most flights, have the flight attendant fill it up several times while en route. Bonus step: fill your bottle with slices of lemon, cucumber, and herbs ahead of time as well. Nothing helps hydrate like a little flavored water, and when you fly frequently, you need that agua more than you know. 
• Balance Meals Eaten Out with Stops at Local Markets: When in a new or unfamiliar place, particularly for work, eating every meal out can get tiresome (mostly if you're a home cook like me!). I like to balance the meals that I eat out with a stop at a Whole Foods or grocery store to pick up some easy fruits and vegetables that don't need to be refrigerated. I've traveled to some areas that were relative food deserts, and really appreciated stumbling upon a weekday farmer's market to stock up on some fruit. It's also a great way to hydrate after a long (and drying) flight.

Personal Care

I'm a firm believer that to some extent, when you look good, you feel good. If you are someone who spends money on products for your face, body, or hair, I strongly urge you to bring them along on your trip. You'd be surprised what you can fit in a quart-sized clear bag. Some general thoughts:

• I pack three-ounce bottles of my shampoo, conditioner, and several oils and sprays.
• I re-use old sanitized makeup jars and contact cases for packing pint-sized versions of my creams or concealers. I also have several travel-sized makeup items that never leave my suitcase.
• I also bring along my dry-brush, and a few pampering tools, such as a powder mask and scrub. If you've got a few evenings alone in a hotel, there's nothing lovelier than a glass of wine or some tea and a face mask to reap the benefits of time away.

Other Routines

And finally, I have a few miscellaneous thoughts on maintaining routine. While many of these apply mostly to those who travel for work, they can also help you find a balance when you're simply getting lost for fun:

• Determine Your Balance Range: At home, I exercise five to six times a week. When on the road, there are client or team dinners and occasional late work nights to consider. Figure out your general goal for maintaining things like exercise, or other daily practices, and identify your ideal maximums and minimums ahead of time. This will help you create an attainable range, and you'll be more likely to set aside a feasible amount of time to stick to your routines.
• Explore Options: While traveling for pleasure, I love to go in with a plan, and let life happen along the way. When traveling for work, my method is a bit similar, but I like to give myself options. If I can't exercise in the evening because of a dinner, perhaps I can find a local exercise class around the hotel or a local site to powerwalk to during lunch. Giving yourself options can better ensure that you maintain personal goals when in a new place.
• Be Flexible: Finally, give yourself a break. While I try to maintain routines, eat healthy, and care for myself the way I prefer, I'm quick to remember to be gentle on myself. Travel is a great way to enjoy a new place, get a little lost, and shake up your view. Don't forget to take advantage of that!