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Spring Blooms in August
The Eastern Sierras are simply magnificent in August! I am so blessed to be in the Mammoth Lakes area and we are being treated to a high-altitude spring awakening. At 9000 feet, the wildflowers are prolific and varied — their exquisite colors are found only in nature. Rich purple of the Monkshead, Lupine, and Larkspur; soft coral colored Indian Paintbrush and her sister, the bright red Paintbrush; Columbines of white, yellow, and pink; one of my personal favorites is the hot pink stalk of Elephanthead…I could go on and on about each gorgeous bloom, just as I could write hundreds of words about the pristine alpine lakes, crystal clear and inviting. Superlatives abound in my mind that describe the rushing streams, the expansive meadows carpeted with color, the haunting call of the Clark’s Nutcracker, and the stark beauty of the granite spires reaching toward the cloudless blue sky.
There is no doubt that being outdoors, immersed in nature, is connected to your optimal health and well-being. How? Let me share…
- The breeze that ruffles your hair will push away worry and hectic-ness.
- Any mood short of euphoric will improve vastly when in the presence of wildflowers .
- Cruising around outdoors offers more exercise that if you hang around indoors. Either by foot or bike, you’ll get your heart rate up.
- The sound of water bubbling over rocks is a metaphor for tension being washed away from your physical and emotional state.
- Standing atop a rock outcrop, looking down at a clear lake, brings clarity to your own perspective of the world.
Whether you can get to the mountains, the ocean, or a local park, allow the lovely experience of savoring time in nature to uplift, comfort, and nourish you.
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Yellowstone Guided Imagery
From me to you, a gift of quieting relaxation, shared from my recent experiences in Yellowstone National Park.
In your busy life, I invite you to consider relaxation as medicine. Taking a few moments each day to quiet the mind and the body will beneficially alter brain chemistry as well as physical metabolism. In addition, the spiritual self is nourished…you will come away refreshed, pleasantly balanced, and ready for whatever else comes your way that day!
May you find as much delightful quieting in the practice as I did in the creation.
I AM what is right with the world — and so are YOU
That might sound a bit grandiose, so let me explain…
While on our Sunday morning bike ride, I was filled with a deep pleasure of being outdoors. The terrain changes, taking us by pastures with goats and horses, rolling hills with gardens and orchards; forests of mature oaks from which I can hear the woodpeckers calling; quail and wild turkey alongside the road; barking dogs and waving neighbors — all of this being shared with my sweetie as we rode together.
Along side the road, nearly at our turn-around spot, were 3 old tires in the ditch. On purpose. Those tires were not there on Friday, my last riding day, and were incongruous to the scenery and to the pleasure I was experiencing, so much so that I felt twanged. A thought came to me then: “What’s wrong with those people”?, meaning of course, the person who left those tires there–then right on top of that–a jangly feeling, not-so-pleasant, and I recognized the vibe with which I was putting out that thought and energy.
The Universe opened up just then and I immediately was able to let that negativity go and hold compassion and acceptance for the tire-leaver (TL). It was apparent to me that this person does not hold the same reverence and appreciation for nature and being outdoors, hence the lack of stewardship and responsibility; I held the TL in empathy for not having that connection to the planet, and put out an invitation to the TL to open his heart, to accept his place in the world in regards to sister & brother-hood, and to have the opportunity to be outdoors, somewhere quiet and lovely, to be in the right place at the right time, and then, then, the shift will occur.
Ah, in the writing as well as in that moment, I felt grateful and relieved. The feelings I am referring to are In reference to the documentary, I AM, which my husband and I watched a few weeks ago. A very awakening film, reminding us of the opportunity to be our best selves and that what we put out into the world is what comes back into our lives. Corny? Maybe. What I can say though, is that this morning, when I consciously chose positivity, acceptance, and understanding, I felt so uplifted and that is undeniably so much better than choosing resentment or righteousness.
Doesn’t that make sense?
Bring on the Tomatoes!
Our local co-op has recently begun to offer organic heirloom tomatoes that are simply too gorgeous to pass up. I became tantalized with the many ways I could enjoy them and opted for this start-of-the-season favorite: Butter Basil Tomato Pasta.
Ingredients: 
- tomatoes!
- butter
- fresh basil
- pasta
Preparation:
- melt a stick of butter (gasp!) over a low flame
- add the tomatoes, coarsely chopped, cooking them down until they become somewhat soft
- add torn basil leaves (there’s no such thing as too much basil…)
- simmer on low, stirring occasionally, until the delicious aroma overtakes you!
- while this masterpiece was simmering, you have of course, boiled the water and cooked the pasta until it reached the perfect al dente texture.
- drain the water from the cooked pasta and mix it into the sauce. Sprinkle with Parmesan cheese and ENJOY!
DISCLAIMER(S):
1. Yes, of course you can use olive oil in this sauce, as I have done many times. I’ve also made this sauce with a half-stick of butter and added 1/3 cup of olive oil. Let me tell you though that using just the butter gives this sauce a divinely rich flavor that is superior to the flavor of olive oil alone. Trust me. And knowing what I know about fats, cholesterol, and nutrition, I am personally giving you permission to use butter for this meal — organic, sweet butter. Your life will be forever changed…
2. Sigh. I cherish a free-flow cooking experience and rarely measure any ingredient when cooking, which is reflected in the recipes that I share. This might be challenging or even frustrating for you, which believe me, is not my intention. This is the moment to liberate yourself from the rigidity of following a strict recipe and enjoy the flow of cooking confidence. This may mean that no meal will ever tastes the same way twice, but that each one is uniquely delicious!
3. No garlic or onion are used in this recipe, although I love both flavors and regularly use both in most of the other creations that come from my kitchen. Not this dish, though. The simplicity and full richness of the tomato, basil and butter is so intoxicating that it would be a totally different meal with a shadow of garlic or onion. Again, trust me on this.
Bon Appetit!
HeartMatters and In the Kitchen: Delight in Summer Cooking and Eating
Our seasonal cooking and eating classes continue with this upcoming spotlight on the delights of summer. Join the fun while learning about light and nutritious salads, spreads, and main dishes…
Pesto! The Flavor of SO Many Possibilities.
Pesto is easy to make, richly flavorful and so versatile!
Ingredients:
• 2 bunches of fresh basil (you can even leave the stems on!)
• 5 robust garlic cloves
• ½ – 1 cup of olive oil
• ½ cup of pine nuts
• ¾ cup of fresh parmesan cheese
To Prepare:
• Blend all of these ingredients together, mindful of the amount of oil poured, as well as time spent blending to adjust–to your taste and texture pleasure!
This evening, I made a fab and easy meal:
1. Simmering on the stove, while I was creating the pesto, was a pot of bow tie-shaped pasta. When the pasta was al-dente, I mixed it with the pesto then added fresh mozzarella chunks and sliced cherry tomatoes. It’s cooling in the fridge to be savored later!
This pesto dish is SIMPLE, REFRESHING, and HEALTHFUL! Walnuts can be subbed in for the pine nuts, and I do sometimes throw in some spinach into the blend.
Your other options for the spectacular left-over pesto:
1. You can spread pesto:
• On firm tomato slices to be enjoyed right then and there—
Or, after a layer of fresh mozzarella has been added. This stack of happiness then gets drizzled with a good-quality fig vinaigrette. Magnifique!
• On a crusty baguette that is then covered in a thin layer of either mozzarella or parmesan cheese and placed under the broiler for a moment. Yum!
2. Cut up a bunch ‘o veggies and layer on a baking tray. Drop dollops of pesto around the veggies, and bake for 10 minutes on one side, in a 350-degree oven. Gently turn the veggies, mixing in the pesto a bit, and bake on the other side for 5 – 10 minutes, depending on the amount of crunch you’d like. The more crunch the better, I say!
Think: carrots, cauliflower, garlic cloves, purple onion chunks, broccoli, mushrooms, zuchinni, sweet peppers…pretty much whatever veggies are in the fridge can end up in this divine and SIMPLE roasted veggie side dish.
3. Or use an olive oil, salt and pepper marinade on those same veggies, saving the zippy flavor of the pesto for dipping roasted vegetables into!
4. Any additional left-over pesto can be mixed into scrambled eggs, spread along side cream cheese in a sandwich, or for a real delight, spread the pesto inside of a Medjool date…need I say more…?
Bon Appétit!
Spinach Barley Saute
Spinach Barley Sauté
This is one of my favorite dishes! It can be eaten warm in the winter, yet it is also delicious, cool and refreshing in the summer.
Ingredients:
• 1 cup barley, rinsed
• 3 cups fresh spinach, washed and torn
• ½ cup raisins
• olive oil
• garlic, chopped
• salt and pepper, to taste
• 1/3 cup pine nuts, toasted
Preparation:
1. Place barley in a pot with 2 cups of water, bring to a boil, cover and simmer for 30 minutes. Set aside.
2. While the barley is cooking, sauté the garlic and raisins in the olive oil, for just 90 seconds!
3. Add the spinach, sauté until it is wilted and not overcooked.
4. Mix spinach sauté to cooked barley and season.
5. Just before you are ready to enjoy this dish, sprinkle with the toasted pine nuts.
