Monthly Archives: June 2011

wednesday wisdom: the gita (in a nutshell)

Each of us is already infinitely wondrous—
miraculous, awe-inspiring, unfathomable
(divine if you prefer).

Our wondrous nature is the same as the infinite wonder of the universe.

We experience this infinite wonder by waking up to reality.

Bhagavad Gita, 6.29-32 (translated by Stephen Mitchell)


meatless monday: vegetable purées (wait! come back!)

I know what you’re thinking, and I originally thought it too: puréed produce is for the toothless very young and very old. HOWEVER! Vegetable purées have been making headlines everywhere: as a weight-loss aid in this study, in the July/August issue of Women’s Health as a sneaky swap-in ingredient in pasta salads and dips, and on and on and on. And, as I learned firsthand last week with my CSA turnips, purées are so tasty! Have we learned nothing from Jessica Seinfeld?

Instead of hiding your veggies in brownie mixes and soups, put them front and center. A dollop of puréed turnips garnished with fresh thyme is yum. Puréed broccoli (hot or cold) with a crack of pepper smeared on a Wasa cracker makes for a great spread. The possibilities? Endless. Maybe even that green devil bok choy would make a good purée…

in season and ready for purée action: purple turnips!

Start with an inch or two of salted boiling water in a sauce pan. Place your vegetable — broccoli, turnips, rutabaga, carrots, kale, celery, squash… — in water and steam until fully cooked and softened. In food processor, grind a few cloves of garlic, then add your veggies. Process until desired consistency, adding some olive oil, or a pat of butter, a squeeze of lemon, sea salt, pepper, chili flakes, and other fresh or dried herbs. Serve hot or cold, garnished with whatever: try toasted almond slices and cinnamon on puréed squash, chopped shallots on puréed turnips, shredded cilantro on puréed red bell peppers. Creativity begets deliciousness!

wednesday wisdom: love that hepburn

it’s summer! 8 favorite things

Happy summer solstice, friends! While druids and pagans gather at Stonehenge to celebrate the longest day of the year (and engage in some spontaneous drum circles and drugs), I’m celebrating a few of my favorite solstice-y things with this listicle. Just a few of my favorite summer things…

1. Tan feet.
A long-time passion of mine: tan summer feet. This may have something to do with my rural Oregon childhood, in which my parents allowed their heathen children to clomp around everywhere barefoot — on the lawn, climbing trees, at the lake, riding bikes, at the neighborhood barbecue…

2.  Dresses.
Billowy, long, barely there dresses – like this one from T by Alexander Wang.

3. Iced coffee.
Preferably of the Blue Bottle variety. With a splash of almond milk.

4. Summer produce.
 The Stanton St. CSA delivers, every Thursday, from now til November. Except for this one particular veggie, I’m pretty stoked.

5. Summer reading.
Summer started with revisiting Gatsby, followed up with Shaun Tomson’s memoir/manifesto Surfer’s Code. Next up: Kafka on the Shore, Cloud Atlas, and The Brothers Karamazov.

6. Coconut popsicles.
We’ve been eating the Whole Foods 365 Organic brand like crazy. Tried a wonderful version at the Hester St. Fair a few weeks ago, courtesy of La Newyorkina Mexican ices (sprinkled with cayenne pepper! Genius!). Great, easy homemade recipe here.

7. Traveling.
Europe, the Caribbean, the Hamptons, the Jersey shore, California…traveling is so much better in the summer, no? And when you get lost in Rome (like last summer, above), at least you can find a little corner cafe, sit outside, and have an aperitivo and glass of prosecco without much worry about snowstorms or hats and gloves and puffy jackets. Let’s go!

8. Summer yoga.
Yes, yoga is for all seasons. But there’s something about summer that reenergizes and uplifts my practice. Warm months allow for deeper backbends and heart openers. And outdoor yoga festivals, everywhere you turn! And, lest we forget, yoga retreats in Italy. Which combines #7 with #8. Perfection.

meatless monday: the bok choy roundup


It’s not a word I use lightly. Certainly, it’s not a very yogic thing to say. But I say it loud and confidently here: I’m a bok choy hater. No other vegetable stirs up such strong feelings like bok choy. And unfortunately for me, bok choy is prevalent in the early summer Stanton Street CSA offerings, which means we’ll be getting choy for at least the next two months, every week. I guess I’ve got two choices: change my attitude, or feed it to the dog. Unless the leaves are slathered with peanut butter, she’ll be about as enthusiastic as I am.

I turned to Facebook friends to making me a believer. The best of the bunch:

From Elena: Bok Choy tastes like a chard! You could try to do the ribollita!
do you remember it? 😉

(Ribollita is essentially bread soup – what could be better than that? – with greens. I posted a fantastic ribollita recipe a while back here.)

From LeslieI love bok choy. Actually had it last night! I always sautee it w/ garlic cloves, olive oil, and either black bean sauce or oyster sauce. Toss in some mushrooms. Also, baby bok choy is more tender.

From LauraSee if they have SuK CHoY! It’s a more mild version of the bok. As a Chinatown native I have a lot of experience with these veggies…I’ll hook u up 🙂

From Gavin: Cover it in ice cream and chocolate sauce…voila!

From MelOne of my favorite (& most popular) dishes. Saute chopped up Bok Choy in garlic & oil, (it cooks very fast). Then drain xtra firm tofu, cover it w/ sea salt & ground pepper and cook in pan w/ olive oil. It’s delicious. I’ll make it for you some time.

From Meryl:

Then a redaction, from GavinNo wait… Sandwich a piece between momofoku’s chocolate chip cookies!

And from Tom (off point, as usual)No matter what people say, I still believe that “Swiss Chard” is CHEESE.

So. I’m willing to try anything twice. Bok choy tonight. What about you? Your fave bok choy recipes? Share the love and convert me from hater to lover!

wednesday wisdom: someone should start laughing

Someone Should Start Laughing

I have a thousand brilliant lies
For the question:
How are you?
I have a thousand brilliant lies
For the question:
What is God?
If you think that the Truth can be known
From words,
If you think that the Sun and the Ocean
Can pass through that tiny opening
Called the mouth,
O someone should start laughing!
Someone should start wildly Laughing–

Hafiz, translated by Daniel Ladinsky

meatless monday: spiced coconut spinach

You read that right: sauteed spinach laced with coconut and spices. My world is complete. Recipe here via 101 Cookbooks. Beautiful photography by Heidi Swanson.