WTF !#*~

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World Through Food !!! WTF !
The turnips were cradled and peeled with a paring knife. The goal was not to not break the peel , but just to use peeling turnips as my MINDFUL EXERCISE !
I felt the hands hugging the turnip!
I saw the hand , the thumb and the fingers, move the knife to create a strip of peel, and turn and turn again!
I heard the slice and peel sound. A gentle whoosh whoosh whoosh !
The turnips lay together having shed their outer layer. They gave up their splashes of purple.
The peels curled in joy as though rejoicing in the knowledge of the karmic Wheel of action !
This MINDFULNESS resulted in unbroken peels of all the turnips.
This MINDFULNESS resulted in a heightened sense of awareness !
This MINDFULNESS resulted in a burst of creativity to combine saffron, mustard, smoked paprika and sherry vinegar to make Turnip Tapas !

ABUNDANT SELF of the plum trees!

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The plum tree in our backyard is following its true selfless nature of bearing fruit. It provides the foragers, the birds and squirrels and yes, us!
Thankful for the Abundant tree a plum , vanilla, honey butter is born.
Cooking the plums for hours over a medium low heat is an amazing experience if you let it BE !
The whole house was fragrant with tones of plums and vanilla and then honey. There was a heightened sense of awareness especially for the nose and the eyes. As the plums cooked their color and smell changed. The added caramelization and reduction added a richness .
A truly MiNDFUL exercise.
Here is the intuitive recipe:

8-10 cups plums ( 7-8 pounds approximately ), washed well
2-3 cups honey depending on the sweetness desired
4 vanilla beans slit

Place plums in a large pot. Add 1/2 cup water and bring to a boil on medium heat.
Lower heat and keep on simmer for about an hour and a half, gently stirring every 20 minutes or so.
The plums were truly mushy and falling apart. Let them cool and fish out the pits that had sort of settled at the bottom.
To get a smooth texture , put the plums through the food mill.
They , then went back into the pot with the vanilla beans in. Once again, simmering on a low heat and this time being stirred every 10-15 minutes. You don’t want them to be charred at the bottom.
I enjoyed the stirring as i am a follower of the traditional principle of transferring the cook’ s energy and intention to the food. This was my loving energy in the plum butter in the making. If you don’t have the time this can be done in the slow cooker/ crock .
After several hours( almost 5 hours for me ) the mush had thickened and it was time to sweeten it. Whether you add honey or sugar , you will need to cook again on low heat for 15-20 minutes at least.
Cool and Jar!
Share and Enjoy!

Yield :1/2 to 3/4 gallon depending on the consistency!

Birthing a WRACO !!

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Could not make up my mind about this being a wrap or a taco ! The WRACO was born!

1 pack, organic, extra firm tofu, sliced
12-14 corn tortillas
1 1/2 cups BBQ sauce of choice or homemade
1 cup salad greens of choice
2 avocados
1 small red onion, chopped
1 pint cherry tomatoes , halved
3 limes, juiced
1/2 cup cilantro, chopped
2 Serrano chilies, chopped fine ( optional)
2 tablespoons extra virgin olive oil
Salt
Pepper to taste
1/2 teaspoon toasted, cumin seed powder ( optional)

In a pan, simmer the tofu slices and BBQ sauce, till thick and it almost oats the slices.(15-20 minutes approximately)
In a mason jar add the oil, lime juice, salt, pepper, cumin powder and shake a few minutes.
Place the greens, avocados, onions, tomatoes, chilies and cilantro in a bowl.
When ready to assemble the taco or wrap , add the dressing and toss well.

To ASSEMBLE !
Put about half a cup of the salad in the middle of a warm corn tortilla . Top with a couple of slices of tofu. Wrap and fold ! ENJOY!

Makes about 6-8 servings !

Hum hum hummus !

Have you heard your Garbanzos snap, crackle, pop??
If you soak them, hear them !!

They were slow cooked for about 2 hours!
About 4 cups cooked garbanzo beans
1/4 cup extra virgin olive oil
1 large clove garlic
1 large, juiced lemon
1/4 cup tahini
All lovingly blended till smooth.

Bowled

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5 minute Tastiest Tomato Soup !

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1 10 ounce package soft silken tofu
1 ( around 18 ounce ) bottle of your favorite , organic ARRABBIATA pasta sauce
1.5-2 cups water or vegetable stock for a bolder flavor
Salt and pepper to taste

1. In a blender, add the tofu and sauce and blend till smooth.
2. Pour into a pot . Add water ( less for a thicker soup and more for a thinner consistency).
3.Heat the soup on medium high heat, stirring occasionally .
4. Season and Enjoy !
Note: garnish simply with cracked black pepper, or chopped parsley or croutons ! The soup tastes great on its own !