LATE SUMMER, SUDDENLY

The last several weeks I've been so excited to eat, almost every day, some variation of cabbage "slaw". It’s kind of funny because this is a fetish that usually arrives during the fall when more rustic and hearty greens arrive at their peak in the market. But this year the green market was offering lovely heads of cabbage throughout the summer. Red cabbage, green cabbage, Savoy cabbage. So I’ve been making cabbage slaw with ginger, jalapeno, turmeric, lime, cilantro and coconut milk or with ume vinegar, sesame oil, shoyu, black sesame seeds, daikon radish and ginger; the variations go on and on. I bought a beautiful head of green cabbage on Wednesday when the heat was still on and the sun high. I was already working my way through a red cabbage slaw and knew I wouldn't get to this lovely head until Friday. So when Friday arrives and we wake to a cool, gray, rainy day that has me running around in rain boots all day, I have the first glimpse of what's ahead: Autumn. Excited yet with a touch of melancholy, I am reminded that we are in the midst of a seasonal transition. Transitions, both seasonal and certainly any life transition can create a sense of uneasiness and a feeling for wanting to be grounded. So I'm with this head of cabbage and some beautiful wild Alaskan King Salmon. The rain, the rain boots and umbrella in the corner and the sudden gray coolness all confer to make me realize a cool, crisp slaw won't do. Instead, I want something warm more aligned with what's ahead. So coconut oil, cumin seed, ginger, red scallion make their way into the pan. Once the mix is fragrant and the scallions are softened I add the cabbage, which I have lightly salted, rinsed and drained to break down the cell walls a bit so that the cooking time and heat can be reduced. Once it’s gently wilted I add a touch of sea salt, turmeric and chopped jalapeno and cilantro to brighten and deepen the flavors. The result is warm, satisfying and nourishing. This time of year I do find myself shift between wanting simple foods in their raw and fully energized state and something a bit more grounding, centering and warming. I am reminded that it is vital to remain flexible and responsive when considering how to nourish myself. Responsive to the seasons and their changes and especially to what is happening inside of my body, heart and mind; not to some external constraints such as “to be raw or not to be”. Remembering that, above all, eating should be a joyful, nourishing and inclusive experience.


Cabbage-Hemp Slaw
1 head Savoy or green cabbage, cored and thinly sliced
Celtic Sea Salt, for salting the cabbage
½ cup mung bean sprouts
3-5 scallions, sliced thinly on the diagonal
1 jalapeno pepper, seeded and finely diced
2T ginger, finely diced
1/4 cup currants
1/3 cup shredded coconut, optional
2 tbsp lime juice
1/4 cup olive or hemp oil
1/2 tsp turmeric
1 tsp ground cumin
1/2-1t Celtic or Himalayan salt
¼ cup hemp seeds
2 tbsp black sesame seeds
½ cup cilantro, chopped

Place the cabbage in a large bowl and generously salt with course Celtic sea salt. Massage the salt in to cabbage and let stand for about 15 minutes to help soften the cabbage. When softened to your liking, rinse well and drain.
Combine the cabbage with the mung beans, scallions, jalapeno, ginger, currants and coconut, if using. Whisk, by hand, the lime juice, olive or hemp oil, turmeric and cumin powder. Pour over the cabbage and toss to combine then season with Celtic or Himalayan salt to taste. If possible, chill for at least an hour and toss thoroughly again before serving. This will allow all the flavors to mingle and blend. Garnish with hemp, black sesame seeds and cilantro and serve as a refreshing salad or side dish.

SUMMER CLEANSING with SUPERFOODS and TONICS

Seasonal cleanses, not only refresh and lighten the body, they also serve to refine the mind and tune the spirit into the energy of each season! This week we’ve been offering a raw food nutritional cleanse, combining local summer berries, cucumber, spinach, zucchini, early tomatoes and young greens with wonderful super foods and herbs as well as citrus and ginger to make refreshing juices and soups that are both cleansing and rejuvenating!

Some super foods and herbs I incorporate on a regular basis are hemp seed and oil, goji berries, aloe, raw cacao, raw honey, young Thai coconut, coconut butter, pau d’arco, acai, rosehips, cordyceps and maca.

I often make an herbal tea as the base for seasonal fruit tonics. For instance in a blueberry acai tonic I create a base of elderberry, nettle leaf , pau d’arco, vanilla bean and lemon peel. The base adds dimension to the flavor and cleansing action of the juice. Pau d’arco is widely prized in the treatment of candida and supports liver and endocrine glands, while nettle leaves are one of the highest sources of plant based iron! Elderberries contain potassium, large amounts of vitamin C and strengthen the immune system and bolster the antioxidant power of the blueberries.

Blueberry-Acai Tonic
Serves 4
For Tea
½ fresh vanilla bean, split open
2T Pau d'arco
2T nettle leaf
2 T elderberries
1 star anise
1 strip lemon zest, only organic
1 quart filtered water, gently heated

place the ingredients in a clean 1 quart mason jar. Pour the gently heated water over the herbs and cover immediately, allowing it to steep for at least 20 minutes.

Tonic
2cups blueberries
1T milk thistle powder
2T acai powder
½ vanilla bean
2T raw honey
pinch of Himalayan crystal salt
lemon zest, optional
32 ounces herbal tea, see recipe

Place the first four ingredients in blender and pour in herbal tea. Add in the honey, pinch of salt and lemon zest, if using. Blend from low-high for about 30 seconds. You can either drink it as is or strain through a fine mesh sieve for a more refined texture. Garnish with fresh mint if desired and ENJOY!

Green Thumb Farm

One of the absolute joys about getting to take time in the Hamptons over the summer is going to Green Thumb Farm in Watermill. This is no easy feat, as Watermill is quite a haul from where we stay out in The Springs, near East Hampton. Yet it is one of the true pleasures and nourishing for of all of the senses to spend time hand-picking produce from the bounty of the Green Thumb Farm. Just a few pictures and some recipes to follow!


Watermelon-Red Pepper Gazpacho

This recipe uses watermelon instead of tomato for an unusual twist to traditional gazpacho. Served slightly chilled, watermelon gazpacho is refreshing as an appetizer on a hot day.

4 cups of watermelon, chopped
1 red bell pepper, chopped
½ cucumber, peeled, chopped
1/2 red onion, diced
1 tbsp lemon juice
2 tbsp olive oil
1/2 jalapeno pepper, diced (with seeds for more heat)
2t cumin
1t celtic sea salt and as needed for seasoning
Coarsely ground pepper

For Garnish
½ cup red pepper, finely diced
½ cup cilantro or mint
2-3 scallions, thinly sliced

Put the watermelon, pepper, onion and jalapeno into a blender or food processor. Add olive oil, lemon juice, cumin and Celtic sea salt and blend until you get the desired consistency. Chill for at least 30 minutes, allowing flavors to combine.
Just before serving, combine the ingredients for garnish and season with a bit of olive oil, sea salt and pepper.
To serve, put about a ¼c of garnish at the bottom of each bowl and ladle the chilled gazpacho over the garnish

Nearing Summer Solstice

Nearing the summer solstice, the longest day of the year, new moon magic and the season where the Fire element is predominant. Seasonal and daily life practices, help maintain balance and equilibrium during seasonal changes. In anticipation of the heat in the coming months, I've naturally gravitated to a primarily raw diet, emphasizing seasonal, local fruits and vegetables as well as enjoying some more tropical foods and herbs like papaya, young Thai coconut and lemongrass. I am still enjoying some consciously chosen wild-caught fish and shellfish and just had some delicious Scallop Ceviche last night. Here are two offerings.

Spicy Thai Wraps
6-8 large Collard Leaves, cut in half with center rib removed
4 c Savoy cabbage, shredded
1c bean sprouts
1c carrot, julienned
1 c mixed herbs: basil, cilantro, mint
1 cucumber, seeded and julienned
¼c cashews, chopped

Dressing
1/2 c tahini
2T maple syrup
2T sesame oil
1/4c lemon juice
2 T ginger
1 Thai red chili
2T shoyu
Filtered water, as needed

Puree the maple syrup, sesame oil, ginger, lemon juice, chili and shoyu in a high speed blender. Add the tahini and blend until smooth, adding filtered water, as necessary, to achieve a medium batter like consistency.

Combine the dressing and the cabbage, mixing thoroughly. Taste for seasoning.

To assemble: place one halved collard leaf, with the underside facing up. Place a few tablespoons of the cabbage on the bottom third of the leaf. Then arrange a few pieces of carrot and cucumber and top with bean sprout, a mix of herbs and a sprinkling of cashews. Roll the bottom of the leaf over the cabbage, tucking it under the filling to secure it. Serve with extra dressing as a dipping sauce

Scallop Ceviche
½ lb sea scallops, halved
1/2c lime juice
1 red pepper, diced
1/2c red onion, diced
1 jalapeño pepper, thinly sliced
2T olive oil
1⁄2 tsp Sea Salt
2 T dry sake, optional
1/4c cilantro leaves, gently torn

In a medium bowl, combine scallops and lime juice. Cover and refrigerate for 3 hours or overnight. Remove scallop from refrigerator and stir in bell pepper, jalapeno pepper and onion. Dress with olive oil, sea salt, and sake. Refrigerate for at least another hour. Garnish with cilantro leaves and serve.