10.03.2011

Optimal, Radiant Health, and how your mindset can help take you there

I have another article published in the latest issue of Conscious Dancer magazine. While I am glad to have the opportunity to have my writing in print, I like the tone of the first draft I wrote a lot better than the much-edited version that they actually published. The online version of that article isn't available yet, but that doesn't matter, since the one I am excited to share below is the original copy.

My friend Molly, an incredibly passionate fledgling doctor who dreams of merging holistic practices with traditional medicine in a pediatrics practice once her residency is over, adored the passion in it and feels an essay like this would be great mandatory reading for everyone who walks in her office door. I agree it would be, as I dream myself of the day when we as individuals understand the power we have to create our own health.


Transitioning to a Healthier Lifestyle

Though it seems like common sense that everything that we put in our bodies can affect us powerfully and on many levels, for years we have collectively been in denial that we wield extreme power over our personal health and well-being. We’ve been sold pills to ward off sadness and loneliness, beauty creams made of petroleum byproducts, and poor quality vitamins from the drugstore to stand in for nutrients from unrefined, pure foods. But the secrets to a better health and happiness are NOT found in the drugstore, and we are wising up. Change is in the air as we accept once again that optimal radiant health is a birthright for each of us, no matter who we are and where we come from.

Invariably, there are different factors that will play into how and when we choose to begin walking the path towards a healthier lifestyle. We each come with our own particular health and physical histories, not to mention the influence of our familial lineages. The world we live in is one of endless choices, and the conflicting opinions and research with which we are constantly presented can leave us oft-confused about what is "right" and where to begin.  But all it takes is one moment of clarity, when something shifts on a cellular level and you become conscious of the power you have to make new choices.  Suddenly, you are on your way down a different path.

For my dear friend, that moment came when in the midst of healing from a devastating trauma, when she realized that making her health a priority was the only way through the immense pain that had overtaken her. For me, that moment came one day about 7 years ago. I woke up one morning and realized the following: that I was in my late twenties and basically sick all of the time as my body harbored a low grade infection which had plagued my body for more than 4 years, that I was addicted to sugar and stressed out, that I was not willing to accept this as my reality, and that I was committed to doing anything – anything – to shift my health. I was no longer going to look at an antibiotic prescription as the magic bullet that finally might hit target and make me well. No, I was ready to take charge and make change. In this moment I learned that this is what it takes above all else: commitment to your self. And this commitment to your own fitness, radiance, energy, better sleep, beauty - whatever it is that signifies better health to you – this is what will lead you to those who can support you on your journey. Whether you call in healers, nutrition consultants, dance teachers, yoga teachers, or simply like-minded friends who are on similar journeys, transformation requires support from like-minded souls who can support your goals and motivations.

People joke that change is always difficult – to make, accept, deal with - but it’s easier than we think if we are fueled by a strong desire to move beyond ingrained habits and what is easy and available. This is especially true around nutrition. Food can be the medicine that fuels the change that you desire in your life. Often people associate changing your diet to “dieting,” which conjures up notions of scarcity and fear. But if we motivate ourselves with the knowing that it is more than just our physical appearance that will benefit, we are much likelier to be successful. Don’t take it too seriously, and have fun. Look at what you are doing as an expression of self-respect and as a lifestyle change that supports the goal to have a healthy and active body that will serve you in living an extraordinairy, love-filled, and adventurous life.

Personal transformation of any sort involves releasing limitations and expanding to embrace life. Likewise, instilling changes in your diet does not need to mean restricting it. David Wolfe, health guru extraordinaire councils, "Add in the good stuff. Simplify, simplify, simplify, always going back to the principles of ‘adding in’ and simplifying rather than ‘taking out,’ limitation, and complication.” The usual routine of quick stops at the grocery store can become a commitment to make time each week to meander through the local farmer’s market exploring, taking in the colorful bounty of the produce on display, talking to the people who grew this nutrient-rich food, getting in touch with the ever-changing seasonality and the vibrant energy of food freshly harvested from land not too far away. Decide to invest your money in your health – your health is your wealth when all is said and done, no? – and take advantage of the access that we have to some of the highest-quality foods on the planet. Maybe then you will decide to sign up for a cooking class to learn ways to prepare these new foods; maybe you will begin to gravitate towards friends who, like you, are committed to healing and to their health and well-being above all else and are similarly interested in making time to prepare and share meals together. Perhaps you’ll discover that these friendships are deeply nourishing in ways that others might not be.

Personally, as my commitment to my own health grew and I’d arrive home from my market forays with overflowing baskets of produce full of vibrant life force, I noticed that I was becoming evermore aware of my connection with mother earth and more curious about nature and its cycles, the healing properties of plants, and the business of farming. I see this now in others, as they commit to their health and become more conscious about their food and the impact of their daily choices. If your food is genetically modified, processed to the degree that it is almost unrecognizable, and marketed by corporations with greed, certainly it carries much different energy than food whose sale supports local economies and grown with love and with respect for the earth and its rhythms.     

Nourishing our bodies with wholesome foods results in more energy, clearer thinking, inner strength, sustained happiness, and feelings of well-being - even bliss! Who doesn’t want those things? Let’s rise again and give our bodies, minds, hearts and spirits the best foods we can procure. Let’s sing and dance our hearts out and be on our way to optimal health and energy and increased longevity! Jai ma!

Some Strategies to Nourish and Flourish

-Fight cravings, stabilize your mood, and have steady energy throughout the day by balancing your blood sugar.
Eat every 3-4 hours and develop strategies for when you are away from home by toting along snacks.

-Add in greens wherever you can!
Chlorophyll is alkalizing, healing, and nourishing like no other nutrient. How about a handful of leafy herbs and greens or a scoop of green powder in your morning smoothie or a bunch of chlorella tablets a few times a day?

-Keep in mind the importance of your body’s internal ecology to your immunity.
Add in cultured and probiotic foods and drastically cut your consumption of fruit juice, refined white flour, and sugary treats.

-Upgrade the quality of fats and oils you consume.
Concentrate on beneficial fats like organic unrefined extra virgin coconut and olive oils, avocados, ghee, fresh nuts, and organic, grass-fed meats and dairy. Cut out refined, processed oils such as canola, sunflower, safflower, and soy.

-Plan meals with excitement, shop local for the best flavor, freshness, and nutrition, and take time to chew and consciously enjoy your food.

-Remember that fitness is an integral part of your body’s health.
Take walks as often as possible, even if they’re short. Dance weekly for a full-body workout that tones, builds strength and self-esteem, and puts a smile on your face! 

-Sleep: It's more important than you think.
Life moves at a crazy pace these days, and it’s easy to cut back on rest time as a way to make more time for other pursuits. But good sleep leads to a better mood, better focus, and higher productivity, so it’s worth carving out the time to get at least 7 to 8 hours a night.


9.13.2011

September:: Grains + Greens, Raw Chocolate Making, Healthy Breakfasts & More

The Sage Table
healing foods that are nutrient-rich and full of vitality

On the schedule is another round of classes that are ever-more focused on super healthful foods that are delicious, easy to prepare and super-nourishing. If you are looking for fresh inspiration in the kitchen and want to share a fun evening of community and great food around the table, make time in your schedule to join one (or two). I know you'll be glad if you do!
Grains & Greens is a great class for beginners and more experienced cooks alike. You'll learn some fabulous dishes and techniques that you can adapt all winter long... The Breakfast class is wonderful and encompasses so many ideas and techniques, so I am teaching it again. Please come if you are interested in options for the morning that go beyond the cereal bowl - or oatmeal, if that's been your thing... Adventures in Vita-Mixing, we'll be blending away all night long to create so much quick deliciousness with nary a dish to wash - heaven! Please come to see the amazing powers of such blenders as the Vita-Mix or BlendTec, whether you already own one or are considering investing soon... And of course, The Magic of Fermentation is around again. Sure you could read up on how to do these things in books or on the internet if you wanted, but I guarantee that if you join the party, you will benefit from my 7 years of fermenting madness that it will be worth your time and $$$!
I am so excited to share, please have a look at the list below and go to my website to sign up to reserve your spot!






Upcoming Cooking Classes
Tuesday September 20th: Grains & Greens Galore
Saturday October 1st: Healthy & Delicious Breakfasts*
Monday September 26th: Raw Herbal Chocolate Making Tuesday September 27th: Adventures in VitaMixing Thursday October 6th: The Magic of Fermentation Tuesday October 11th: Grains & Greens Galore
Classes are all from 6:30-9:30pm.
*Class is from 10am-1pm.

Classes are small and do fill up. Head over to the website to see all of the delicious details on what we'll be making in each class, and for directions on signing up to reserve your spot.


RESOURCES, LINKS & A LONG READING LIST
Maybe you might glance at this page, which is a comprehensive list of resources that I have put together, and be overwhelmed and quickly navigate away. But if you're one of the people who've have heard me speak with much glee about so many of the things I have enthusiasm for lately and want to find more information, you'll be quite glad that I have compiled such a list! Have a look. There is a list of books, kitchen tools, videos, and articles, as well as links to shop for beauty products and more. Enjoy perusing, there is a LOT there!


Well, I am off for a little end-of-summer playing in the desert! Hope your summer has been full of sunshine, languor, warmth, and beauty. Let's meet sometime soon to create food, nourishment and love of all sorts.
In service to your radiant health,
Dara
www.thesagetable.com
and my blog at
(the latest post is on how to use the incredible CHIA SEED :)



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To stay apprised, join The Sage Table Facebook page! Go ahead, click here to go "like" me. Once you do, you'll see new blog postings, announcements, cool news & more.


Class Testimonials
"Your class last night was absolutely fantastic. Your energy, your joie de vivre and your knowledge are extraordinary." ~J.E.
"It's a magical evening, and I highly recommend it. Dara has SUCH passion for all that she is doing - how could a person not be entranced? Sign up! You won't be disappointed!!!" ~C.G.

dara
Happy cooking
in the beautiful Sage Table kitchen


6.20.2011

Charmed by Chia

Recently I had an article in a sweet magazine called Conscious Dancer. Conscious Dancer is a publication focused on transformative dance, mind-body fitness, and energy movement arts — some of my favorite things in life! The article is about chia seeds, one of my latest kitchen discoveries that has made its way into my regular routine. I love chia! Check it out here and below.

Charmed by Chia 
              (from Conscious Dancer Magazine Summer 2011)

Skeptical at first, I was soon hooked on chia. I tried these cute little seeds about six months ago, and since then have found endless ways to incorporate them into my diet. I won't say I was bowled over from my very first taste, because chia seeds are actually pretty flavorless. But a meal incorporating these tiny nutritional powerhouses is akin to one including wild salmon and greens. It’s well worth picking up a bag and finding ways to incorporate them into your own bag of kitchen tricks.

Chia seeds were a highly valued staple in several ancient South American cultures. The seeds were harvested by simply shaking them off of annual plants that grew wildly and abundantly in sandy desert soil. Chia fresca, a drink made by mixing the seeds with water, a little citrus juice, and some honey or sugar, was used as an energy source for generations and is still popular in Mexico today. 

You might wonder how to eat chia seeds, but it's easy to incorporate them into your daily routine. Just slightly larger than a poppy seed, chia offers a multitude of uses in the kitchen. First, you can hydrate them and use them as the basis of a simple and easy "pudding," adding raisins, honey, or your topping of choice. Or simply stir a few spoonfuls of the gel into your usual breakfast cereal or grain, hot or cold. Add a few spoonfuls of seeds or gel to smoothies of most any sort, or simply mix a teaspoon or two into your water bottle when you're on the run. Combine the seeds with water to use as an egg replacer in vegan baked goods or use them as a binder and thickener in raw desserts. Or, simply sprinkle them on anything, keeping in mind that the seeds soak up large amounts of water. If you eat them "dry," make sure there is plenty of liquid as part of your meal. 

Chia easily blends right in as it adds bulk to any food. Although the seeds don't have much taste of their own, I’m convinced that they contain some magical property that amplifies the flavors of whatever they are mixed with, making everything more delicious. Try cutting up a piece of fruit into small pieces and stirring it into a bowl of chia gel: fruit flavor magnified!

Chia seeds are also a great source of insoluble fiber. After consumption, this fiber digests slowly, allowing for a prolonged feeling of fullness and satiety. The absorption of complex carbohydrates, nutrients, and fluids in the body is slowed and steadied, which stabilizes blood sugar levels and assists the body in staying well hydrated with a healthy electrolyte balance. Your energy and endurance will rise as your body gets the steady, constant stamina needed for a few hours of high-energy dancing or other vigorous activity. The insoluble fiber in chia also works as a cleansing broom for intestinal debris, which in the long term leads not only to more efficient absorption of nutrients, but to a more regular elimination pattern. Eat a bowl of chia pudding every day for a week, and you will most definitely notice a welcome change.

Chia seeds deserve their recent renaissance in modern, cutting-edge health communities. They are free of cholesterol, but full of essential omega-3 fatty acids, with a perfect balance of omega-3s to omega-6s, and they’re devoid of the heavy metals often found in fish, a common source for these fats. The seeds are rich in calcium and magnesium, as well as boron, a micronutrient necessary for the metabolism of the former two minerals. Even better, chia is a source of complete protein, including all of the essential amino acids, which not only keeps you feeling full but assists with muscle regeneration after a strenuous dance. Health and nutrition author James Scheer, who wrote The Magic of Chia, calls it “one of nature's few near-complete foods.”

The sky-high levels of antioxidants in chia offer an abundance of good news. Because antioxidants serve as a natural deterrent for pests, their presence in chia means that no pesticides are needed in its cultivation. These antioxidants also protect against the oxidation and degradation of the seeds themselves, and a supply of chia can be stored at room temperature for three to five years and stay fresh. Not to sound apocalyptic, but chia seeds would certainly make a suitable addition to the emergency disaster kit we should all have at the ready!

It is said that mighty Aztec warriors used a tablespoon of chia a day to fuel their long-distance runs, and modern-day Tarahumara Indians still use chia as their primary protein source. We can eat chia to supply our bodies with sustaining energy that is perfect for endurance athletes, busy people, and spirited dancers alike.  Chia has been one of the best-kept secrets in nutritional history, but now is the time to embrace this potent superfood! 
How to Make Chia Gel

Chia seeds are very hydrophilic, meaning they attract and hold water. When combined with liquid, they absorb about ten times their volume, hydrating to the consistency of a gel. It's convenient to have the gel on hand so you can add a big spoonful or two to a smoothie, use it as a foundation for a bowlful of yumminess, or incorporate into anything else you might imagine! 

—Stir 2 1/2 cups of water into a bowl containing 1/3 cup of chia seeds, then stir occasionally for the next ten minutes to break up lumps. You can keep this gel for up to two weeks in the refrigerator. These quantities will make four or more bowlfuls of gel. 

Cheery Chia Pudding 

This recipe for a simple and easy "pudding" is only a guideline. It makes an energizing, inexpensive, and delicious morning treat or midday snack. Feel free to improvise with what you have on hand. If you make your own nut milk, add in a bit of vanilla seed paste or extract. Spices like cinnamon, cardamom, or nutmeg are always welcome. Bee pollen is a colorful, enzyme-rich addition, and maca, mesquite, or any other superfood blend in beautifully. Try adding raw cacao powder and a little honey for a little extra oomph!
 
1/2 to 1 cup chia gel
1/2 to one cup almond milk, preferably fresh
a small handful of dried or fresh fruit to taste
chopped nuts, seeds, spices, and superfoods as desired

In a small bowl, top the chia with the nut milk, fruit, and anything else you want to include. Stir together and be nourished!

2.16.2011

My Favorite Lunch, and How to Sprout a Mung Bean

Over a delectable dinner after a class I taught last night, a student posed this question: What do you eat for dinner on a regular basis? A seemingly simple question, but it was one that presented me with a quandary, as there is no normal routine here. I have a pretty active and busy life and my dinners don't really consist of a particular formula or a pick from the list of my favorite dishes. Nope, not even for special occasions do I plan much in advance and shop for special ingredients - except for my classes of course! Nah, I normally just look around to see what I have on hand and brainstorm from there. Usually I focus on whatever farmer's market produce is hanging out in my fridge, and of course, I also figure in what I have already eaten throughout the day, striving for the balance that I know is right for my body.

Lunch, however, is a different story. I have been making variations on my favorite lunch for years now, and I am excited to share it with you here. It might sound fancy or "gourmet," but really it is a simple and satisfying bowl of nutrition that is great for lunch, wherever you are. It's as good at your desk if you work from home or a few hours after assembly if you take it along in a container if you're on the go or at the office. Here it is:

It consists of several different components, and of course you can add in whatever you like. This is just a formula and idea to build off of. What we are going to talk about here is the sprout component - mung bean sprouts in particular. 
Sprouts rock. Basically, you are taking dormant seeds and bringing them to life to grow a supremely superb source of nutrition that is a fantastic addition to any diet. Home-grown sprouts are low in cost - maybe pennies per jar-full - and are grown from shelf-stable seeds that you can store indefinitely. Once sprouted, they are high in vitamins A, E, and C and the minerals calcium, iron, and potassium. Also rich in enzymes, amino acids, and protein that is easily digested and assimilated, they are high in fiber, low in calories and full of vitality and life-force. This is the best type of superfood - home-grown, alive, and nutrient-dense - so let's all eat more of these please!

If you live someplace that is freezing in the depths of winter, or you're on a sailboat bound for a far-off place, home-grown sprouts can play an integral part in maintaining health, but even here in the Bay Area, where the winter farmer's markets are teaming with vibrant produce, I still like to grow my own sprouts and incorporate them into my daily routine as much as possible. I have grown many types of sprouts over the years - lentils, garbanzos and more - but mung beans remain my favorite. They seem to grow up the crunchiest and tastiest and maintain hardy tails (the sprout part) for the longest. They are yummy eaten out of hand as a little snack or as a crunchy last-minute addition to stir frys and soups, and they can also be thrown into a "green smoothie" to up the protein content. 


Here's how to grow your sprouts. 

First, fill a quart-size Mason jar with about 4-6 Tablespoons of seeds (1/4 cup is 4 Tablespoons). Cover with water and let sit overnight. Then drain the water out. You can buy fancy lids, but I just use basic screen material from the hardware store, cut into a square (about 7 inches x 7 inches) and then use a rubber band to secure it to the mouth of the jar. You can also do this whole process in a bowl, using a colander to drain the sprouts. 

Now, the seeds are ready to begin their germination and grow their tails. While they do, you need to rinse and drain them a couple times a day. Morning and evening work well, and I find that keeping them by the kitchen sink allows me to remember this task and make it convenient. 

Once they begin to sprout their tails, you can begin tasting the sprouts every day. Their taste is distinctively starchy and their vitality is apparent. After a few days, your jar full of mung beans will be fully grown:
Now, the sprouts will keep in the fridge for maybe 4 or 5 days, with the screen still covering them, or a regular jar lid. As I mention above, my favorite way to eat them is for lunch as part of a big salad-y type mixture. Try it, you might like it!



How to Make Dara's Vibrant and Alive Lunch Bowl

Put a handful or two of fresh salad greens at the bottom. Top with a handful of sprouts and some diced avocado. I add a few big spoonfuls of homemade kraut (fermented veggies) on top of that, and then drizzle with a generous amount of extra virgin olive oil. You can also drizzle on some raw apple cider vinegar, or maybe just some juice from the kraut. Another great addition to this to make it heartier and more filling is a scoop of quinoa - or even a sprouted Ezekiel tortilla torn up and placed at the bottom of the bowl. 

 Enjoy!



1.19.2011

The latest musings, juicings & more, plus February class schedule




The Sage Table
January 2011 Newsletter

 
Fellow Health Seekers and Culinary Enthusiasts,

It doesn't seem all that long ago that the turn of the century was imminent, and now this: 2011, already. For me, this year started with a big beautiful bang. Actually, I was already in bed when I heard midnight fireworks, but I had spent the eveningcooking, singing, and dancing like a wild woman, and I was resting in a place ofpure joy and a comforting peace. I had spent the new year's evening surrounded byluminous new friends in Kauai, feeling incredibly alive and energetic after almost 3 weeks of mostly live foods and reveling in the good fortune of the daily blessingsbeing showered upon me from every direction.

That night, the group of us prepared a feast to remember. My contribution: a lightly cooked Thai-style coconut curry. I made homemade coconut cream from coconuts opened hours before. I pounded a curry paste from scratch in a big stone mortar and pestle with turmeric, ginger, cilantro and galangal from farmer friends, and lemongrass and chilis from the garden outside. I had plucked some juicy kaffir lime leaves from a tree on my way into the house. The curry was complex and delicious and the way I wish all of our food was: local, in season, unadulterated by chemicals of any sort, and from land I know and people I trust. It was beyond delicious, and the evening was a memorable and positive way to start this year.

Now, I am grounded back here on planet Oakland, but all that I gained from my tropical adventure is priceless. I am left inspired in ways I could not have imagined,
both by my own radiant health and by all I learned from my experiences that will undoubtedly help others down that path as well. This year I will be sharing my gifts in unprecedented ways. I have been studying nutrition for years, and I am 
evermore committed to continuing my education, as well as to incorporating pieces of my vast storehouse of knowledge into my teachings. I also am committed to writing more, on my blog and perhaps elsewhere - maybe I will even write that cookbook finally!!! Videos, lunches for local friends, who knows what will be, but there are so many opportunities for worthwhile projects in 2011. Stay tuned...

My seven January classes SOLD OUT - in quite a hurry I might add - so below please find February's schedule, with several repeats in case you missed out. The breakfastclass I taught right upon my return was especially fantastic, rich with information and ideas. Soup class will surely invigorate your daily adventures behind the stove, with recipes and tons of ideas and techniques. Fermentation is in the mix again as well, and so is the always-most-popular IndianThai too! And a new class: Adventures in Vita-Mixing! If you have been pondering purchasing one or you have a mega-blender you don't use enough, join this class - you will learn many things to do with this powerful machine!

Look below, then head over to thesagetable.com and sign up asap for your spot. As always, I will be delighted to host you in my kitchen and around my table for a sweet and full evening together. I have so much appreciation for each person who shows up with an open mind, enthusiasm, and good questions for me! Thank you for supporting my little business. Here's to the new year. May it be rich, nourishing, and tasty in every way!
 
 
 
February Cooking Classes
 
Thursday February 3rd: Wintry Soups and Stews
 
Monday February 7th: Thai!
 
Tuesday February 8th: The Magic of Fermentation
Tuesday February 15th: An Indian Feast
Saturday February 19th: Healthy & Delicious Breakfasts**
Thursday February 24th: Adventures in Vita-Mixing
 
*Classes are from 6:30-9:30pm.
**Class is from 10am-1pm.


Classes are small and do fill up. Head over to the website to see all of the delicious details on what we'll be making in each class, and for directions on signing up to reserve your spot.
Getting Juiced
green juice
Of the best parts of my Kauai trip was the green juice I made almost daily. I would use greens from the farmer's market and gather the rest from the land: noni fruit, lemons, limes, oranges, a slew of edible weeds and leaves. It was so vitalizing
and I don't ever want to stop treating myself to such life-giving elixirs! So now I'm juicing up bunches of kale and juicy Meyer lemons from the 'hood. No nonis in these parts though... :(

This kind of juicing is a great addition to any diet, for so many reasons. Most importantly, it renders the countless nutrients in the fruits and veggies easier for your body to absorb. It's very alkalizingwhich is always a good thing. And it's possible to get the benefits of a large amount of an array of veggies all in one glass - you can juice way more than you could actually eat - unless, unlike me, you have all day to chew!

My current favorite juice recipe for GREEN JUICE includes:
a small knob of ginger - a whole lemon peeled (or not if using Meyer) - about 1/2 bunch of parsley and/or cilantro, plus mint if I have it - one apple - maybe a half bunch or more of some sort of kale - plus whatever else I have around

Here's the juicer I am most in love with right now. It's an amazing deal for less than $100 and is easy-to-feed and easy-to-clean-up, two important factors, trust me. Check it out.

I like to drink my juice first thing in the morning with the addition of a little water, but the only way to know what works for you is to experiment and see what you prefer. There is no doubt about the fact that green juice especially is one of the pathways to
radiant, optimal health, so get thee to a juicer as soon as you can and drink up! 
Wishes to all for a sweet journey in this new year! May you move ever-closer to radiant health, inner peace, and satisfaction in your life.

 
With appreciation,
Dara

 
Class Details
 Classes are all held in my beautiful and comfortable kitchen in Oakland and have about 5 or 6 students each. Each class is meant to teach youas much as possiblein the time we are together - about home cooking, local food sources, and general tips to makedelicious and healthy food easily. After we cook, we get to sit down together todine and connect, talk about food issues, and have a little party of community and great food around the table. They are really FUN!
Class Testimonials
 
  "Your class last night was absolutely fantastic. Your energy, your joie de vivre and your knowledge are extraordinary." ~J.E.

"It's a magical evening, and I highly recommend it.  Dara has SUCH passion for all that she is doing - how could a person not be entranced? Sign up!  You won't be disappointed!!!" ~C.G.

 

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This email was sent to daramerin@gmail.com by daramerin@gmail.com  
The Sage Table | 58th Street | Oakland | CA | 94609

7.01.2010

Kombucha no more!



In Whole Foods yesterday, while looking for a bottle to tide me over as my next home-brewed batch nears readiness, I discovered that they are not stocking Kombucha right now. Hopefully it's just temporary, but what a bummer to those who regularly shell out four bucks on one measly bottle and don't know how to make it for themselves when emergency strikes!

It is only when the brew measures below 0.5% alcohol that it is allowed to be sold as a non-alcoholic beverage. But when you have a fermenting product full of residual sugars, it can be really hard to make it stop fermenting, even when its cold temperature is maintained. More alcohol is produced, changing the product along the way from its journey from warehouse to store shelf. Besides, that's what makes all the fizz anyways: post-bottling fermentation.

But I guess some people complained that the innocent-looking drink they bought actually contained enough alcohol to get them drunk if consumed on an empty stomach on their morning ride to work. Bummer. So now the companies will need to find a way to standardize their brews so they meet the guidelines of The Alcohol and Tobacco Tax and Trade Bureau. Who wants their drink full of live probiotics standardized by those guys? Yuck.

So I say, if there's ever been an extra incentive to learn to make your own fizzy brew, now is the time indeed! If you live nearby, in the Bay Area, you can join me on July 20th in my kitchen in North Oakland. For the rest of you, I'm not going to go into a whole schpiel here on how to make it here when there's already hundreds of posts. (Though I do have some secrets for making it extra good!) Good luck. I am always here as a resource to answer your brewing questions, whether you know me or not. I'm nice like that, and also a fermenting geek ;)

1.09.2010

Soup Soup Soup

Hello out there. It's been a while since I've posted here, but rather than harp too much on that fact, let's just move on while I get back to posting more regularly now that I am back in town and back in business.

Last week I began teaching cooking classes again, here in my absolutely gorgeous kitchen in the home I am renting here in Berkeley, and the classes have been fantastic! Last week was a class on winter soups and then one on Indian food, a perennial favorite around here. It seems that whenever I put an Indian class on the schedule, it fills up faster than any others.

Well, this week is another soups class, though this time I'll be co-teaching with my dear friend Kait who is an herbalist. We are going to be talking about healing soups in particular, so it's all about soups around here right now, which feels just right given the gloom and chill outside. I've been thinking a lot about how soups in particular are so nourishing and appropriate for just about anyone on the healing path, which I hope is all of us always. The bone broths are especially nourishing. With that in mind, I have a pot of chicken stock on the stove right now and bought beef bones this morning from Ted from Highland Hills Ranch at the Berkeley farmer's market to make another rich base to use in our soups in the class on Wednesday, as well as to sustain myself this week, when a vast majority of folks I know are suffering from colds and the like.

The stock is simmering atop the lovely old white O'Keefe and Merritt six-burner stove that I am pretty much in love with. It's had a problem since I moved in though, with one of the double ovens very off the mark with its thermostat. Finally, yesterday, a guy showed up to repair it. He was a big old black guy who spent two and half hours bent over the stove in the kitchen while I worked before we began talking. He asked me my name, and then he looked straight at me and slowly proclaimed, Dara, you look HEALTHY! That felt great to hear, because I do consider maintaining radiant health a big part of what I am doing here. We went on to talk about the benefits of a daily dose of apple cider vinegar, how I make my own, the plight of humanity today in the face of all the really bad non-nutritive food out there now, and the strength we each possess but need to recognize before we realize the power we have to take control of our own health and well-being. It was a deep and restorative conversation and I was elated that this man and I were sitting there on my front porch really seeing each other and talking. I felt somehow more human, more real in the face of him.

It turns out he is a renowned musician who had a top hit back back in 1966 and a long career since then. He is also a passionate political activist and the passion with which he spoke infused itself into me as I stood before him. He left me with a CD that he fetched out of his old pickup, a retrospective of his 40 years of musical expression which I am listening to as I write. I'll leave you with something as well: a recipe for a simple and delicious soup that will surely restore some warmth and passion into you too if you find yourself sitting down to dinner with a bowl of it before you.


Caldo Verde (Portuguese Kale and Sausage Soup)

This is a classic and simple Portuguese soup made with chorizo, potatoes, and thin strips of grassy green kale. It's supereasy to prepare, surprisingly full-flavored for so few ingredients, and light, wintery, and rich at the same time too. You can also add some cooked garbanzos if you want, for a more hearty bowl.
1 1/2 quarts water
1 pound russet potatoes, peeled
6 oz chorizo sausage, cut in half lengthwise, casings discarded, and cut into 1/2-inch chunks
4 garlic cloves, minced or put through a press
i bunch lacinato or other dark green kale
1 -2 teaspoons smoked paprika (amazing stuff!), or regular paprika
1 cup cooked garbanzos, optional
sea salt and pepper
olive oil for drizzling

Bring the water to a boil, add the potatoes and garlic. Simmer for about 30 minutes.

Remove any very thick stems from the kale, then stack the leaves together, roll them up lengthwise, and cut the rolls into very fine shreds. Reserve.

Use a potato masher to mash the potatoes right in the pot so they are in little chunks. Add the sliced kale into the pot, plus the sausage and the paprika and the garbanzos if you like. Turn the heat up, and cook for five minutes or a little longer until the kale is tender.

Taste for seasoning, adding salt, fresh-ground pepper, and a little more paprika if you like. Serve the soup drizzled with good olive oil.

makes about 4 servings