Category Archives: Journal

Strawberry Tabbouleh Salad + an early summer catch up

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It has been a while since I rounded up all the inspirations that are lifting me and the last couple of months, there has been much. I enjoy going back and reading my previous posts of these types, so in the off-chance you’ll enjoy any of these as much as I have, I’m bringing them to you here.

Otherwise, this strawberry tabbouleh salad is so absolutely delicious that I’m going to make it on repeat until the strawberries slow down. It just might be my new favorite spring meal.


Reading
:
Tender: a cook and his vegetable patch

Iron and the Female Athlete: This review article was an assigned reading from my micronutrients class this term. I am learning so much and I really appreciated delving more into the research on select micronutrients that I (and many others) struggle with.

When Times Are Tough

Sick, Again: This perspective on living with an invisible and life-changing disease is one I resonate with. I love how Tessa was able to write about her experience and ultimately perspective on living with Crohn’s Disease.

The Power of a Letter: I’ve been saving this story about Obama’s mailroom for months. Just thinking about it lifts me up when the politics/media cloud threatens to take over.

Listening To:
Let it Out Podcast with Jessamyn Olivia Stanley and my one of my favorite ladies in food, Sarah Britton.

Connie Chapman’s Podcast about Ditching the Victim mentality (ep #69): Find Someone to Call You Out on Your Bullshit.(!)

The Rich Roll Podcast with John Mackey: Whole Foods Market opened in our city about eight months ago and I still haven’t been as I try to shop at the locally owned natural foods stores as much as I can. I didn’t expect to enjoy so much of this episode, especially Whole Foods’ founder John Mackey’s perspective on business.

And also, the episode with David Clark. I think I listened to this one about four times over in the space of three days this last week.

Self Care:
Inspiration from Claire

Self Care, Two Ways

Let it Out: I bought this journaling book last year, also authored by Let It Out podcast host, Katie Dalebout. I’ve been returning to its helpful prompts lately as there is so much good stuff here.

Into the Woods: I’ve followed Aran’s beautiful blog, Cannelle et Vanille, for as long as I knew food blogs existed. I love that she shared this video of her experience with food, as a therapy to heal and where she was able to find community and connection. So much of this resonates with my experience.

Lastly, Pia’s beautiful wisdom on a postcard from my younger self:
Ten years on again, as I look back at my younger self…I remember asking myself at the time, when everything seemed so chaotic in my life… Would I be bold enough to pursue my own dreams? To live away from my family? To live differently to my family? Will I be ok when my mother dies? Will I become a mother?
Trust. Because, yes. I need to remember this every time I ask myself heart questions in times of messiness and chaos. “Trust. Because, yes.” 

 

Strawberry Millet Tabbouleh, serves 3-5
I am a big fan of combining cooked grains, beans, and whatever seasonal vegetables are on hand to make main-dish style salads that can also double as potluck or celebratory sides. This salad, though a complete deviation from the traditional middle eastern tabbouleh, was a recent favorite in our house. The addition of strawberries really takes it to the next level.

1 cup millet
¾ teaspoon cinnamon
½ teaspoon each cumin and coriander
2 cups water
3-4 green onions
1 pint strawberries
½ a bunch of radishes
2 cups cooked lima beans
A small handful of mint leaves, finely minced
A slightly larger handful of flat-leaf parsley, finely minced
¼ cup extra virgin olive oil
1-2 tablespoons red wine vinegar
Juice from one small lemon
½ to ¾ teaspoon sea salt and black pepper
1/4 cup dukkah seasoning, as desired

  1. Place the millet in a small saucepan and then add the spices and 2 cups water. Bring to a boil, reduce the heat to low, and then cover. Cook for 15-20 minutes until the water is absorbed, and then set aside to cool slightly.
  2. Thinly slice the green onions, strawberries, and radishes and add them to a large mixing bowl. Then add the cooked and cooled millet, beans, mint, parsley, oil, vinegar, lemon juice, and salt and pepper. Taste as you go and adjust seasonings as needed. Top with dukkah seasoning if desired.
  3. Serve chilled or at room temperature.

The Best (Humble) Carrot Cake

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I turned 30 this last weekend. It was a birthday that both crept up and one I had been thinking about for a while. When I was a teenager, I imagined I’d have my career and life 100 percent sorted by now, already fabulous at or well on my way to being a professor/dean/mom/farm wife/NGO executive/etc.

Hah. The last decade has taught me life doesn’t work so linearly. I’m only just beginning to give myself the opportunity to reach for the career I think will fulfill me–the one that doesn’t have more emphasis on the glamorous or romantic title or idea of it but will actually make me feel full in the daily in and out. And I know now I may well pivot in process. I’m learning we change our minds as time goes on.

I’ve also learned that second, third, fourth, and more tries are often necessary to get something right. For instance, and definitely on the lighter side, I made myself birthday cake. I do almost every year as I love the opportunity to experiment with exactly the flavors of cake I want to enjoy, but I also don’t care for cake or sweets often. Last year I made myself a cardamom vanilla cake with cashew cream frosting. I know because the (failed) recipe was sitting among my draft blog posts for the whole year. This year, I was torn between re-experimenting with that flavor combination and making my absolute favorite, carrot cake. I chose the cardamom vanilla. I even nerded out completely and experimented with three different frostings ranging the full spectrum from all natural/nutritious ingredients to completely not. I generally don’t even like frosting.

Anyway.
The finished cake was gorgeous.
Even if one finger lick of the frosting gave me an immediate sugar rush. 
It was pretty, rustic, and exactly the effect I was going for.
See?

 

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Looks can be deceiving.
I’ve learned that multiples of times over the past decade as well.
The vanilla cardamom was no good. Too dry even on the second attempt and following ratios I know should have worked. The cardamom’s flavor was barely apparent.

 

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Now over any desire to eat cake but with a fridge full of two more (much less sweet) frostings, I found myself with the overwhelming desire to go bake that carrot cake. I adapted this old favorite recipe.

It looked humble.
It tasted delicious.
I found myself eating much more than I needed* and not caring.

A light lesson for sure, but somehow it was fitting that my grand plans for a 30th birthday cake that had more outward beauty than actual enjoyable substance failed completely while the humble, comforting old favorite won out the day.

The same could be said for the day itself as I had visions of a big party or grand adventure to bring in the new decade, and ultimately decided to do exactly what I wanted, i.e. went out to a quiet dinner with William at a very Eugene restaurant, chose a table in the back corner that was a bit like we were eating in a cozy closet/backstage, enjoyed a meal that was basically a tasty plate of spinach, and then wandered home to watch an also very Eugene movie. And then I woke up the next day, my actual birthday, stayed home, baked cake, read, made a nice dinner but nothing more special than normal, and generally just relaxed.

It was the best.
*Also, no one really needs cake.
But sometimes the process–of failing, of trying again, of eventually succeeding, and of getting to share the experience and result with loved ones, whether it’s baking and eating cake or something much more challenging and life changing–is simply good for the soul.
I’m learning that too.

 

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The Best Carrot Cake (gluten-free + vegan optional)
makes two 6-inch layers 
 
1/2 cup raisins, soaked in warm water or black tea
1 cup whole-grain gluten free flour mix, below (or 1 cup whole-wheat pastry flour)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum (omit if not making gluten-free)
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/2 cup brown sugar
1/4 plus 2 Tbs. canola oil
6 Tbs. aquafaba, 2 Tbs. ground flax + 6 Tbs. water, or 2 eggs
1/4 cup unsweetened applesauce
1/2 tsp. pure vanilla extract
1 1/2 cups finely grated carrots (about 2 large)
cream cheese frosting:
4 oz. vegan (or regular) cream cheese
3 Tbs. coconut oil, melted
3 Tbs. maple syrup
1/2 tsp. pure vanilla extract 
  • Preheat the oven to 325 degrees F.  Grease, flour, and then line cake pans with parchment paper.
  • Soak the raisins in a small dish of warm water or black tea.
  • Sift the flour, baking powder, baking soda, salt, xanthan gum, cinnamon, and cardamom together in a medium bowl.
  • Whisk the brown sugar and oil together in a large bowl. Then add the aquafaba, flax mixture, or eggs; every method works well so use whatever you prefer. Then stir in the applesauce, vanilla, and flour mixture.
  • Drain the raisins from their liquid, and then fold them and the carrots into the mixture until combined. Divide the batter amongst the two prepared cake pans, and then gently lift and drop each filled pan on the counter to remove air bubbles. This will allow for more even baking and a flatter cake top. Bake until the layers are golden brown and a toothpick inserted in the middle comes out clean, about 35-40 minutes.
  • Remove the cakes from the oven and cool about 10 minutes before removing from the pans. Then set them aside on a rack to cool completely.
  • For the frosting:  Blend the cream cheese and coconut oil together in a food processor. Then add in the vanilla and maple syrup. Chill in the fridge for at least 30 minutes to set up before icing the cake.
 
My Whole-Grain Gluten Free Flour Mix
2oo grams brown rice flour
200 grams millet flour
200 grams sorghum flour
100 grams buckwheat flour
150 grams tapioca starch
150 grams arrowroot starch
  • Sift all the flours together.  Use 1 cup for this recipe and save the remaining for other uses.

 

If you’ve read this far, you’re in for a treat. Birthday playlist below!


Soba Bowl with Braised Cabbage + Tahini Dressing from Eat This Poem

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Both the cook and the poet are makers.
One holds a knife, the other a pen.
– Nicole Gulotta from Eat This Poem

 

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Years ago, I began this blog as a recent college graduate with an abundance of quiet determination and no real idea what to do with it. I had a degree in agriculture and a minor in English, it was 2009 and the jobs for recent graduates with very generalized degrees were particularly non-existent. I was headed towards a teaching program in the fall, mostly because I had said I was going to years before, and every time I brought up my doubt, mentors and loved ones said try it and then decide. 

Words, whether mine or another’s, have always been a big part of my life, hence the reason I opted to keep pursuing literature courses long after deciding I did not want to specialize in the subject. So too has food, and the ability to create and celebrate a community about it, been particularly important. This space took its beginnings with that idea, of merging these two interests of words and meals because I didn’t know then of another way to combine the two. And so that first post back in June 2009 was about picking cherries high in a tree in a dress on the curb outside my last college house. And then making pie afterwards, a gift for my dad.

Since then, it’s fair to say I’ve often questioned whether I want to continue here, what the content should be, and whether anyone other than me cares for the words (or meals) that are shared.

 

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Though there are so many blogs now, I am still drawn to the ones that do as I started to all those years ago, capturing an otherwise forgotten moment or memory with the meal that accompanied it, in a way that is not often practiced in writing online. That is, with a real voice. Nicole Gulotta’s Eat This Poem, is one of those sites. And Nicole just wrote a whole cookbook merging the two! I’m so glad I get to share about it here.

Eat This Poem is at once a poetry anthology and a cookbook, as Nicole believes food and poetry are two of life’s essential ingredients. In the same way salt seasons ingredients to bring out their flavor, poetry seasons our lives; when celebrated together, our everyday moments and meals are richer and more meaningful. Each of the twenty-five inspiring poems—from such poets as Marge Piercy, Louise Glück, Mark Strand, Mary Oliver, Billy Collins, Jane Hirshfield—are accompanied by seventy-five recipes that bring the richness of words to life in our kitchen, on our plate, and through our palate. Eat This Poem opens us up to fresh ways of accessing poetry and lends new meaning to the foods we cook.

With poems simple and complex and recipes that mirror them, Eat This Poem nudges us to be thoughtful, to slow down, to pause and consider, and to cook and eat in the same way. I chose to make and share this particular recipe because it did exactly that, and after pausing and reflecting, I wanted to literally eat the poem, letting the meaning of the words fill me completely.

 

4.26 Stephen Dobyns

 

After a life spent doing other people’s taxes, this writer has purchased a new pen; dusted off an old desk; and written a single, fresh word on his blank piece of paper. Cabbage. That wrinkled, heavy, winter globe of a vegetable can be intimidating, but with a few slices of a knife and a bit of heat under its leaves, cabbage transforms into something tender and approachable. 

For writers, the blank page can be just as intimidating. Fearing rejection, they talk themselves out of doing the very thing they must do, burying their work in drawers for years. One day, they buy a new pen in hopes that it will fuel inspiration. They press on. Let this poem be a reminder to keep putting one foot in front of the other, to raise our heads, to do the difficult work, whatever it may be. Whatever struggle a writer endures, it is fuel for the page. The good news, always, is that what challenges us also changes us, usually for the better if we recognize its potential. 

What I love above all are Nicole’s reflections on each poem, like this one above about writing the word cabbage, in Determination. What I love too, is that poetry has the power to mean so many things, far beyond perhaps its literal meaning. So when I read Determination, it hits me where I’m at in life for reasons completely beyond the “simple” task of putting words to a page. And those words were more impactful when I ate them, mindfully and with intention, in this beautiful and tasty Soba Bowl with Braised Cabbage + Tahini Dressing which they were presented with.

I hope you pick up a copy of Eat This Poem when you get a chance, for it is filled with many more beautiful and moving poems from prominent and less known authors, along with recipes that fill us, in the way that only well spoken or written words and lovingly prepared meals can.

 

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Soba Bowl with Braised Cabbage + Tahini Dressing, serves 4

2 Tbs. toasted sesame oil
2 Tbs. extra-virgin olive oil
One 1-inch knob of ginger, finely grated
2 garlic cloves, finely minced
1 medium head cabbage, halved, core removed and thinly sliced (6-8 cups)
¾ cup water
Salt
8 ounces soba noodles (gluten-free if necessary or try adzuki spaghetti noodles)
1 bunch green onions, green parts only, thinly sliced
½ cup lightly packed cilantro, minced
1 red chile pepper, optional
2 Tbs. sesame seeds

For the Dressing:
1/3 cup tahini
¼ cup water
2 tsp. toasted sesame oil
1 tsp. rice wine vinegar
½ tsp. salt
2 tsp. honey
1 small garlic clove, peeled

  1. Set a large sauté pan over low heat and add the sesame and olive oils. Add in the ginger and garlic; cook for 1 minute or until they begin to dissolve and become fragrant. Add the cabbage and water, then season with 1 teaspoon salt. Increase the heat to medium, cover and cook for 15 to 20 minutes, or until the cabbage is tender. Check on it halfway through and toss the cabbage.
  2. Bring a large pot of water to a boil. While you’re waiting, make the dressing. Combine all the ingredients in a blender and pulse to combine. If you make the dressing in advance, put it in the refrigerator until this point. Take it out and thin with a bit of water if needed; it will have thickened when chilled.
  3. Cook the soba or other noodles according to package directions, roughly 3 to 4 minutes. Remove from the heat, drain, and rinse with cool water to stop the cooking, then pour into a large bowl. Pour the dressing over the top and work it together with tongs or a large spoon. It may need an additional sprinkle of salt. Mix in the cabbage along with the green onions, cilantro, minced chile pepper (if using), and sesame seeds; toss. Serve with additional sesame seeds sprinkled on top.

NOTE: For this dressing, you want just a whisper of garlic. A good clove would be one pulled from the interior of the bulb.

 

Adapted from Eat This Poem A Literary Feast of Recipes Inspired by Poetry by Nicole Gulotta, © 2017 by Nicole Gulotta. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. www.roostbooks.com

 


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