Happy weekend...

It's been a weird week back here in Boston, and I'm looking forward to a relaxing weekend of staying local and really enjoying that extra hour of sleep. I'm also working on getting back to sharing some posts about our time away in Peru, thoughts on self-care routines for the fall and a few of the delicious recipes that we've been cooking since returning home. In the meantime, here are a few things that are on my radar:

• Taking in the most glorious sounds with Spotify's playlist "The Most Beautiful Songs in the World." They're the perfect tunes for a quiet candlelit evening or a moment in solitude.
• Making my way through Voracious, Cara Nicoletti's awesome set of recipes inspired by life and literary stories.
• Shedding my summer skin and embracing fall thanks to SunPotion's Wildcrafted Shea Butter. It's a thick concoction, but after warming the butter between your hands and giving a good massage, it's truly nourishing and has helped me steer clear of any fall itchies. 
• And finally, two parts of wonderful poems on grief from Mary Oliver that, when juxtaposed, have been greatly on my mind this week:

“Someone I loved once gave me
a box full of darkness.

It took me years to understand

that this, too, was a gift.”

— ("The Uses of Sorrow")

“And I say to my body: grow thinner still.
And I say to my fingers, type me a pretty song.
And I say to my heart: rave on.”

— ("A Pretty Song")

Happy (long) weekend...

Happy Labor Day weekend! We're headed back up to Maine this weekend, and the forecast looks spectacular. Wishing you a wonderful long weekend of sun and summer. Here are a few things that kept me moving during an exciting and active week:

• Grooving to the classic 1976 jam "Free" by Deniece Williams and feeling instantly lit from inside. Good vibes ahead, friends.
• Enjoying one man's account of his sugar detox in Fast Company's article "How Giving Up Refined Sugar Changed My Brain," and continuing to push myself to consume all whole foods all the time.
• Trying Bon Appetit's take on Brooks Headley's burger-of-the-moment recipe. We're big on homemade vegetable patties and meatballs in this house, so I'm thrilled to add another to the repertoire.  
• Purchasing a beautifully illustrated children's book on microbes. Because I'm still obsessed. 
• And finally, a line from A.A. Milne on the gentle observation of a summer day. I hope you have a chance to meditate on the same this weekend:

"Little soft clouds played happily in a blue sky, skipping from time to time in front of the sun as if they had come to put it out, and then sliding away suddenly so that the next might have his turn"

Learning to Downshift

Even though it's the first of September, I'm still in favor of the late summer vibes that remind me to slow down and relax. But the reality is that at the beginning of every fall, I find that time seems to fly by faster and faster. Many are now back to school and college, getting ready for fall sports, studies and busy weeks. Summer Fridays are on their way out, and vacation time is quickly fading in the face of "productivity" and schedules. 

In one month, we're getting married and heading off on an exciting journey around Peru and Mexico. Tracking these final wedding tasks feel like a second career, in addition to my actual job which is buzzing with projects, strategy and planning. We have family travel and weddings every weekend over the next three weeks, and all I can think is "who has the time?"

Well, quite frankly, we all do. And I'm realizing that it's simply about finding it, and making it a priority. 

In 2010, Dan Buettner wrote an interesting book on what he deemed "The Blue Zones", five regions of the world with the highest longevity and population of centenarians. Buettner was tapped by National Geographic to travel to these locations, in areas such as the highlands of Sardinia, Okinawa, Japan, and an island off of Greece, and learn more about what contributes to their citizens' long lives.  

Buettner was recently featured in the New York Times discussing a longevity diet, which, true to American fashion was the most publicized output of what he discovered among the populations. But it was another key commonality that he wrote about that I appreciated even more: that people in the Blue Zones all shared in the ability to downshift - taking time every day to pause, de-stress and rejuvenate.   

“Even people in the Blue Zones experience stress. Stress leads to chronic inflammation, associated with every major age-related disease. What the world’s longest-lived people have that we don’t are routines to shed that stress. Okinawans take a few moments each day to remember their ancestors, Adventists pray, Ikarians take a nap and Sardinians do happy hour.”

— Dan Buettner

While many of us can only wish to live to 100, it's hard to ignore the relationship between stress and aging - which we all do, regardless of fighting it, every single day. And so, these last weeks of summer are a great reminder to incorporate a bit of slow living into every day in order to give our bodies and minds a break. As expressed in Lynn Ungar's poem that I posted Friday, even when you're not busy doing, you are still  being, and that is perfectly enough.  Below are a few ways that I will be reintroducing breaks, particularly over these next few weeks, to incorporate a bit more rest into each day. 

Tips for Downshifting

• Bathe in silence. In an average week, I'm always coming or going, and my immediate inclination is to plug in - to music, podcasts or another stream of digital information. But lately I've found that silence truly is golden, and I've been unplugging from headphones, and the news, and giving my ears and mind a rest. The result? I feel calmer, a greater sense of spaciousness, and more connected to my surroundings versus my thoughts. 
•  Get up and out. Since starting a new job in May, I've found just how powerful it is to take a break from the office, and computer, during the day to clear the mind and refresh the spirit. We've also started incorporating night walks to help disconnect from media and chores in the evenings and stay connected to each other and the outdoors. On those nights, I find myself floating to sleep easier, and waking up more recharged and ready for the next day. 
• Find your place of peace. Growing up, there was a particular jetty on the Long Island Sound that was my shrine of relaxation - a place where I could go and be away from worry and completely present. When I lived in Manhattan, it was the Jacquelyn Onassis Reservoir in Central Park. On most days now, I climb a hill in our neighborhood to take pause and breathe. Whether it's a room in your home, a place in your garden or a neighborhood park, find your sanctuary - a place where you immediately feel peace simply upon arrival.   

Happy weekend...

Happy Friday, friends! I'm looking forward to crossing about ten things off of our wedding planning checklist this weekend, and downshifting after a quiet, yet busy week.  More on that next week. Here are a few things I've been loving this week:

• Grooving to Mac Demarco's new album, "Another One," which plays like a hazy lazy summer day.
• Paring down my beauty routine to the basics these days. The other night we hosted a dinner party, and I pulled my hair back, mixed this fragrant facial oil, this delicious balm, and a bold lipstick and felt utterly radiant. Talk about a summer glow.
• Beginning to pack for our  honeymoon and still loving this Italian honeymoon travelogue in the NYTimes. There's something that it captures about that whimsical still-drunk-on-love in the early days of marriage feeling that I love reading about. 
• And finally, a quick few lines from Mary Oliver (as always) to take us out for Friday:

"As long as you're dancing, you can
Break the rules.
Sometimes breaking the rules is just
Extending the rules.

Sometimes there are no rules."

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 weekend...

Happy Friday! I'm looking forward to a quiet weekend of doing just about nothing (something that seems so rare and precious these days!). Below are a few things I'm loving this week. Wishing you a lovely August weekend!

• Really feeling the new side project from The National's Matt Berninger, El Vy, and their upbeat tune "Return to the Moon (Political Song for Didi Bloome to Sing, with Crescendo) (Lyric Video)."
• Laughing over the sometimes-so-scary-because-its-true feeling I get when reading The New Yorker piece "Things That Will Happen If I Don’t Take My Phone Out Right Now."
• Slowly still making my way through the fascinating book The Good Gut, and filling my body with all probiotic goodness as I work through an antibiotic. This probiotic seems to be working well, but I've also heard good things about this one. Also loving the smoky kale sauerkraut from wildbrine and the idea behind Water Kefir, which I just might have to try.
• And finally, a little quote that reminds us about the importance of being forward-looking and forward-wanting:

“Hope is not a prediction of the future, it’s a declaration of what’s possible.”

— Yogi Bhajan

Cashew Cream of Broccoli Soup and a Love Letter

One of the most important love languages in our relationship is food, and it contains a sacred lexicon that dictates the kitchen dance performed nightly in our kitchen. 

The countertop my fiance and I share is a space of conscious co-creativity - a haven where the desire to eat simple, beautiful and delicious food that heals and fuels your body is revered, and there's always a table for two. This started when we moved in together, and our collective cooking game was instantly maximized as we began to build the lifestyle we desired - a long-lasting partnership focused on health, awareness, love and growth. But it was taken to a whole new level when I began to learn about just how much he appreciated and desired home-cooked rocket fuel, and how kitchen sorcery could fulfill important pillars in both of our lives.

Now I'm sure you've heard the archaic adage about the quickest way to a man's heart being through his stomach.  But chances are, this probably wasn't referring to a dish of cruciferous vegetables as capable of bringing a man to his knees. The truth is, it's not tenderloins or pies that really stops my man in his tracks.

It's broccoli. 

I'm pretty sure that his love of broccoli, and all members of the family Brassicaceae began after learning about it's health-touting and cancer-fighting benefits during a very brief vegan stint. But whenever it started, it then moved fast. This is a man who will eat a plate of raw greens for breakfast or use broccoli as a general garnish just to make sure he gets his daily dose.  A man who creates powerpoint presentations and shares them with his family to let them know just how important these vegetables really are. And a man who then receives a head of broccoli on every trip to visit relatives, and proceeds to share it with others because he wants them to experience the health benefits too. 

So nothing excites me more than when he comes home and I've whipped up some double or triple cruciferous delight. Without fail, he walks in the door, makes himself a bowl and stops short - blown away by the "crucif topped crucif" presented before him. This cashew cream of broccoli soup was no different, and between the creamy base and the garnish that holds all the good flavors of late summer, I think we've found a new recipe in the cookbook of our love. 

I always tell friends that while it might be nerdy, it sure beats being with someone who is addicted to sugar or booze.  Whether it's brussels sprouts or cauliflower, bok choy or kale, these vegetables have an lasting place on our table and in his heart.  While there might just be less sulfur-rich vegetables that are a bit more romantic to the eye, to him, this type of thing is the epitome of love. And for this, good health, and the life that we're building together, I'm always happy to oblige.

Cashew Cream of Broccoli Soup

For the soup:

• 1 large onion, chopped
• 3 cloves garlic, minced
• ½ tsp. Celtic sea salt
• 4 cups low-sodium vegetable broth
• 2 cups filtered water
• 2 small to medium heads of broccoli, chopped
• ½ cup nutritional yeast
• 1 cup basil leaves, chopped
• 3 teaspoons lemon juice
   

For cashew cream:

• 2 cups raw cashews
• ½ cup water
• Good pinch of Celtic sea salt
• 1 clove garlic
• 2 teaspoons lemon juice

For garnish:

• 2 ears of sweet corn, cut off cob
• 1 English cucumber
• 2 teaspoons lemon juice
• ½ cup broccoli, finely diced
• ¼ cup basil, chopped
• 2 cups of cooked millet, quinoa or other grain (optional)

Directions:

1.  Bring a few cups of water to a boil, and set the cashews in a large jar. Pour water over cashews and set aside for 1-2 hours. Drain and rinse. 
2. If including millet or quinoa, set it on the stove to slow cook while you finish the other parts of the soup.
3. In a large pot, heat several glugs of olive oil and add onions until softened, but not burnt - about 5-8 minutes. Add garlic and a hefty pinch of sea salt and cook for a few more minutes until vegetables are sweat out.
4. Add the vegetable broth and filtered water, and bring to a boil.
5. Lower to medium heat and add the broccoli florets, cooking for 3-5 minutes, or until broccoli is al dente. Remove from heat.
6. Make the cashew cream by the drained cashews and other ingredients in a blender, and mixing. You can add a little more lemon juice for a creamy consistency as needed. Cream should be whipped and smooth. Take half of the cashew cream out of the blender and set aside. 
7. In batches, add the contents of the pot to the blender, add the basil, nutritional yeast, and lemon juice, and mix until smooth.
8. Add soup back to the pot and simmer for another 15-20 minutes on low heat, and season with sea salt to desired taste.
9. For the garnish, roast the corn (topped with sea salt and olive oil) on parchment in the over at 375 degrees for 15-20 minutes. Chop the basil, broccoli, and dice the cucumber while it's cooking. Remove corn from the oven, and let cool.
10. Mix cucumber, basil, corn, broccoli, sea salt and lemon juice in a separate bowl.
11. To serve, ladle soup into bowls. Add a heaping spoonful of millet or quinoa, a 1/4 cup of the cucumber, corn and broccoli garnish, a drizzle of cashew cream, and a few basil leaves. 

Steel Cut Oats with Grilled Stone Fruit & Banana Cashew Cream

I've always been a big believer in the phrase "everything in moderation." So in our home, we don't really limit our diets to one category.  On the average night, however, you can finds us whipping up a vegetarian or vegan meal because they tend to be easy and make our bodies feel vibrant and healthy. We still enjoy our weekly libations, and the occasional summer barbecue fare. But through exploration, and the elimination diet, we try to bring a sense of consciousness to the way we eat in order to make ourselves operate well. 

One of the most interesting parts of our cooking journey as a couple has been exploring the realm of just how much you can do with good produce, hearty grains, and a little bit of seasoning. This weekend's Sunday brunch was a great example of that exact kitchen manifesto: a warm bowl of steel cut oats topped with grilled stone fruits and banana cashew cream.

I first wandered into the world of steel cut oats a few years ago when my parents began making them regularly, and my father reported the emergence of his abs, which seemed as good a reason as any to add it to the repertoire. They take a little bit longer than your average oat to cook, but that's because they're more whole and less processed, meaning they tend to keep you satiated for a longer period of time. This is a trade-off I'm willing to make. 

Slow cooking oats gives you time to come up with a whole slew of delicious toppings. Because it's stone fruit season, I chose to sprinkle apricots and plums with Celtic sea salt and grill them up alongside fresh figs on my cast iron skillet, which renders the flesh succulent and decadent. I then whipped up a batch of cashew cream mixed with bananas, which is so painfully easy that the end result leaves you wondering why you don't always have a jar full of this stuff handy. 

The end result is a comforting and nutritious bowl, drizzled with flaxseed oil and sprinkled with hemp seeds for an extra Omega boost. It was a great way to plant-power a day spent at the beach, and kept us nice and full until an al fresco lobster roll beckoned in the late afternoon.

Steel Cut Oats with Grilled Stone Fruit & Banana Cashew Cream

(Serves two, generously)

1 cup steel cut oats

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)

1/2 banana

Seasonal fruit (I chose apricots, plums, and figs)

Flaxseed oil

1 tablespoon hemp seeds

For cashew cream:

1. Measure 1 cup of cashews and place them in a bowl. Boil water and pour over cashews so that they're completely submerged. Let sit for 1-2 hours, covered. 
2. 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.
3.  Add more water as needed to achieve your desired consistency (I like my cashew cream on the thicker more creamy side for this dish).
4. Add banana and give one final whirl in the processor until mixture is combined and whipped.

For steel cut oats: 

1. Measure 1 cup of steel cut oats and place them in a large saucepot. Cover them with 3 cups of filtered water. 
2. Cook over low to medium heat for about 30-40 minutes, or until the water has been absorbed. Oats should be creamy, so if they appear dry, add 1/2 cup more water and cook for another 10 minutes. 

For grilled fruit: 

1. Set grill or cast iron grill pan to a low-medium heat. 
2. Halve each piece of fruit, and sprinkle with remaining sea salt. Place fruit flesh side down on grill for 3-5 minutes, and flip when grill marks have appeared. 
3. Grill for another 3-5 minutes and remove, letting fruit cool on a plate. 

To assemble bowls, add cooked oats first, top with the fruit, and scoop in cashew cream.  Drizzle with flaxseed oil, top with hemp seeds, and enjoy!