Thanksgiving dinner additions: Kale/Grape Salad and Raw Key Lime Pie

We love curly kale, isn't it pretty?

Thought I'd share what I’ve decided to bring to the Thanksgiving potluck we will be attending. Angela Leeds has a delicious kale and grape salad, it is drizzled with lime and garlic, and of course the kale is thriving in the garden this time of year. Angela has a website called The Live Green Smoothie Diet, where she posts lots of recipes, some are free and there is small cost to access the recipe a day section of the site (only $5 for one month access) but it is worth it, and a great way to support the work of someone who is developing healthy alternatives and original creative new ways to eat healthier (get in those five serving of fruits and veggies folks!), especially for parents trying to think of creative of ways to get kids to eat vegetables.

I am also going to make a raw, vegan Key Lime Pie from the book Sweet Gratitude (North Atlantic), my favorite recipe book of late. I’ve already made a trial run with the pie, and it is soooo good. We can use our home grown pecans in the nut-based crust. The recipes are entirely raw, packed with nourishment, with no compromise in flavor, texture or beauty (no whole wheat cakes, please!). Co-author, Tiziana Alipo Tambora, recently spoke at Café Gratitude's Monday Night Live, where she was a pastry chef (many of the recipes in the book were developed there). Her talk is online, and will inspire you to explore the realm of raw deserts if you haven’t already!

Give thanks!

Photo by Chris Korrow

Time to Prepare Your Garden for Spring

This is the perfect time to prepare a garden bed for spring, and Chris has written out easy instructions in his booklet, the 30 Square Foot Garden. The booklet is printed on 100% recycled paper, and costs only $5. It shows how easy it can be to get started in organic vegetable gardening.

We have sold a few hundred of these so far, which makes us feel wonderful knowing that there will be a few hundred new gardens around the US! It would make a perfect and inexpensive Christmas gift! Don’t forget the Garden Insects dvd as another gift idea for gardeners or children!

(Lettuce photo by Chris Korrow)

Cosmic Cabbage, Conscious Cauliflower

Give thanks for the beautiful cabbages and cauliflower in the fall garden. So much more than just vegetables, these are substantial foods. According to Rudolf Steiner, cabbages and cauliflower, the head of crowded flower buds, will support our lungs and heart. He bases this on the role that sun forces play in plant growth. Leaves grow up toward the sun, or rather, are drawn up by the forces of the sun, and the sun has a strong connection to our heart.

Cauliflower has developed past the leaf stage, to the blossom stage, although still closer to leaf than to fruit. Research done by Dr. Rudolf Hauschka using capillary-dynamic patterns shows that cauliflower, and also plants in the blossom stage, have been energetically “cooked” by the sun to their state of blossoming, or more eloquently put, ripening and warmth forces are infused into the plant at this stage from the cosmos, and thus needs only light steaming, or can even be eaten raw. Where as cabbage, still in the leaf stage, also affected by the heating affects of the sun’s warmth, can be brought to the state of raw cauliflower also with light steaming, or eaten raw. Cooked beyond light steaming, both foods tested as being “dead,” void of nutrients and enzymes, in other words, carried too far over into realms that equate to overripeness or rot in nature.

If left in the garden, and allowed to continue to grow own, the cabbage would eventually shoot up a stalk from out of its packed round layers of leaves, and the cauliflower, would unfurl itself into a million blossoms. Yet, even though they will never reach their potential, it does still exist, as Goethe described, in the archetypal plant, existing in completion, as an imprint, in “space” or the akashic realm. Each plant has its guiding spirit, and star to coax it toward its fulfillment.

So much we take for granted when we go out to the garden or to the shop and buy produce, often hurrying up with our chores, ready to rush home, pressured to make supper, worried about spending so much on groceries. For all of that “important” mind clutter, we miss out on the richness of participating in the experience of the life of a vegetable, which is so much more interesting, rhythmic, filled with contributions of fairies, gnomes, sylphs and undines, the beings of the four elements, who embody the elements, the “clay” who make these nourishing manifestations come about, grow in the dirt, sprout, blossom and even sometimes rot. A vegetative state of mind can be more enlightening than the cliché would lead us to believe.

Coleslaw and creamed cauliflower never tasted to good.

Drinking sunshine

I make juice with kale, carrot, apple, celery and parsley. I will drink it and a mysterious process will take place inside of me that neither science nor mystics can explain. I taking something foreign, break it down and assimilate it into my own body, with a wish for health for my own thoughts, creativity and activity. Sun, soil, water, millions of microorganisms, gnomes and fairies, acting together, to create an amazing natural something: vegetables. I can’t leave out our beautiful horses who contribute their manure to our compost piles. A domestication of a process long known to to this planet—animals graze, stride past, dropping their dung or manure, leaving the ground more fertile than when they arrived—sustainability. Someday maybe we will no longer need to eat them.

Rudolf Steiner described two “streams” of nutrition that flow into us. One is the earthly nutritional stream, it comes into us from our food, and builds our thoughts, while the cosmic nutritional stream is what we take in through our senses and builds the substance of our physical body. It seems impossible at first that we might be able to absorb actual substance through our eyes nose and mouth, and that food is primarily building thoughts, but I like to imagine this to be true.

What kinds of thoughts will be supported by this colorful vegetable juice?

Five ways to add living protein to your salads

An up-and-coming patch of fall greens

Lettuces and salad greens grow ever so happily in cool fall weather, so take full advantage of their generosity! Instead of having a salad before your meal, add a few of the high-protein ingredients below, double the size of your salad and make it your meal! When I eat only salad for dinner, I notice that I need less sleep, dream more vividly, and wake up feeling alert. Protein from raw food is easy to absorb since the food still has all of the enzymes intact needed to break down the protein into amino acids. (These enzymes are destroyed when food is heated over approx. 105 degrees.)

• Kale Many people don’t realize that nutrient dense, dark, leafy greens have high quality, easily to assimilate protein (22% of the calories in kale are from protein). Chop them small and bruise them up a bit (rub with fingers).

• Sprouted Lentils We prefer the small French lentils, soak overnight, drain and let them sprout for a day or two, just until a small ‘tail’ forms.

• Avocado Provides protein, enzymes and healthy unsaturated fats.

• Nuts Walnuts, almonds, pecans (soak overnight to neutralize enzyme inhibitors).

• Raw Milk Goat Cheese

• Hemp Seed Delicious nutty taste, contains valuable essential fatty acids.

Chris checking on the cabbage and broccoli

There is an important book called The China Study that presents research that causes us to question whether we do indeed need the high levels of protein commonly prescribed by “government experts,” and that in fact, high levels of protein may correlate with cancer and other diseases. The research in this book also points to the benefits of plant-based proteins.

Have a great day! —Christy Korrow