I feel so warm and fuzzy
I love our CSA. Every other Thursday we walk to the nearby community center to pick up a box of lovely, locally grown fruits and veggies. Well, most of the items are locally grown and the items that are not are organic and also very delicious. It is a bit of surprise each week and for the most part, we are eating with the seasons. So, right now we have lots of squash and apples- Yumm!
One of my favorite parts of the CSA idea is that it forces you out of your food comfort zone. When left to my own devices at the grocery store, I’ll buy the same things every time unless I’m working on a special recipe. I like zucchini, red peppers and broccoli most of all. I would not typically buy a bunch of beets at the market. But then you get a bunch in the CSA box and you figure out ways to eat them. Our CSA also has recipes that use the produce of the week which is very handy!
If you feel that you can’t be part of a CSA because of where you live, I ask you to really look into it. I was part of a really amazing CSA when I lived in Tuscaloosa, Alabama and that was where I first tried kohlrabi! (I didn’t even know what it was when it showed up!). If you fear you won’t be able to go through the box before the produce spoils then find a buddy to split it with (In Alabama, I split the weekly produce with a coworker and her daughter.) Just look into it. It is so worth it and you’ll be pleased to gain knowledge about locally grown items, seasonal foods as well as branching out and trying new recipes!
Now I’m a rather picky eater in some ways. I don’t eat meat, except for occasional seafood and I try to not eat much dairy. I will eat some here and there , like yogurt, skim milk mozzerella. My husband is lactose intolerant so we tend to eat a lot of soy or rice milk.
I was diagnosed with a wheat allergy when I was about 20 years old. I went to the allergist to find out why I had sinus infections all the time (duh, I was a chain smoker and spent all day in a poorl ventillated sculpture studio!). The doctor conducted an allergy test by putting shots in my back. Each shot contained a small amount of some allergen like cats or grass. If the skin stays normal then there is no allergy but if there is inflammation in the area then there is an allergy. When I was told the only one that flared me up was wheat, I just didn’t get it. How could a person NOT eat wheat? I lived in the Palouse region of North Idaho at the time, within miles and miles of rolling wheat fields. My still developing, sandwich loving brain just couldn’t grasp onto this idea. Finally, over 10 years later I began to pay attention to this allergy. I was getting sick quite often and noticed some pretty severe nausea after eating some meals, especially if they contained bread. I now feel much better and pay closer attention to what is in my food. I’ve always loved rice anyway so now I just eat more of it!
The point here is that you’ll notice I modify recipes to make them dairy free and gluten free so we can happily eat without feeling sick later. I have to say that we eat WELL in this house too, just ask my neighbor who comes over for dinner a lot!
This recipe came with the CSA box but I modified it for our sensitive tummies. This is a wonderful fall treat. It will fill your home with sweet smells as it bakes. It is very easy and quick to make and the results is amazingly warm and comforting.
Warm and Fuzzy!
Warm and Fuzzy Apple-Pear Gratin
Ingredients:
- 3 Braeburn Apples
- 3 firm-ripe Bartlett or Concorde Pears
- 1/4 c dried currants
- 1/2 c Brown sugar
- 1/2 t. cinnamon
- 1/2 t. nutmeg
- 1 lemon
- 1 box of Gluten free cookies (store bought) for those who can do the gluten, try biscotti or shortbread cookies
- 2/3 cup Almond milk
- 1 t. melted Earth Balance
- Vanilla flavored Coconut cream/ Soy ice cream/ Frozen yogurt
Directions:
- Core and slice the apples and pears into 1/2 inch wedges and place in a large bowl.
- Zest the lemon and squeeze the juice out.
- Mix the lemon zest and juice with the apples and pears.
- Add the currants, brown sugar, cinnamon and nutmeg and stir!
- Place the gluten free cookies in the oven at 350 for about 10 minutes (until the cookies are rather hard but not BURNT)
- Take the cookies in a plastic bag and mash up until in crumbs
- Mix the crumbs with the melted Earth Balance.
- Place the fruit mixture in a shallow baking dish.
- Pour the cookie mixture on top of the fruit.
- Pour the Almond milk on the entire mixture.
- Bake at 375 for about 30-40 minutes or until the fruit is soft, adding more almond milk as it bakes if the mixture begins to look dry.
- Let cool for just a bit and then serve with a scoop of ice cream.
Themocracy
Hi,
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As science begins to document the importance of understanding the interrelation of all existing things, it looks to Yogawith an intrigued eye, for Yoga speaks Unity in every word. As yoga techniques are researched and new data is gathered,it becomes easier for science and the medical establishment to understand and accept the benefits of Yoga Therapy.Yet there is still not one consensual definition of the discipline.
In order to arrive to an adequate definition and tocome up with proper standards for Yoga Therapy, it is crucial at this early stage to properly address some delicateprofessional and ethical issues. At the same time it is important to educatethegeneralpublic about Yoga Therapy’sbenefits and careful use.
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I made the potato-leek gratin last night and it was awesome. That one is a little more challenging to make dairy-free though!
Actually Q has a recipe for potato leek soup that is VERY good and just uses soy milk. We make it every time we get leeks in our CSA box. Yum!