Off grid!

Okay, so our set up isn't quite this elaborate, but you get the idea....

In the blink of an eye

My, how quickly things can change! Out of the blue, we were able to move to the farm of our dreams! I suppose it might have been all that positive thinking and visualization, but spreading the word to everyone we know could have helped, too.

In short, we're living off-grid (for the most part), and that means computer time (therefore blog time) is limited.

As a final thought, I offer this: change comes every moment, and sometimes it is very, very good. Plan ahead, be prepared, and expect the changes in your life to bring just what you want.

Devora

Is it spring yet?

The last dreary days of winter seem to go on forever, don't they? I have my seedlings started under grow lights, and every day I wake with the hope that summer has suddenly descended. I want fresh produce and I want it now!

Since real gardening weather isn't going to come along so neatly, we just have to find other ways to busy ourselves for a few more weeks. I've decided that if the weather won't accomodate me, I'll use this time to accomplish equally important (if not equally entertaining) goals.

Some of you probably have your spring cleaning rituatls, for both house and body. The spring tonics that build blood, according to the wise old timers, require fresh greens. Luckily I've found another option that will build up the system and help get me in digging shape for the months to come.

It's a nice soupy meal of kichari (sometimes spelled kichadi) that is easy to make and easy to take. Kichari is a one dish meal and a staple in ayurveda, an ancient system of healthful living. Here's a versatile recipe for you to try for yourself:

EASY KICHARI

• 1/2 c rice (basmati is excellent, but most any rice will do)

• 1/2 c mung beans or lentils

Wash the rice and beans thoroughly and add them to a saucepan with:

• 4 c. water

• 1 tsp grated giner root

• 1 bay leaf

• 1/4 tsp cumin seed

• 1/2 tsp coriander seed

• 1 tsp dried orgeano

Bring all this to boil, then reduce the heat. Cover and cook until rice is soft-ish. Then add:

• 1 clove minced garlic

Any combination of the following:

• 1 sliced carrot, 1 sliced zucchini, 1 c. green beans, 2 chopped parsnips, 1 c cabbage, 1 cup sliced squash, or any other veggie you enjoy

Let the whole thing continue to cook until veggies are soft but not mushy. Add water as needed to keep it soupy.

Eat, enjoy.

• If you want to put more time into the meal, try sauteing the rice in olive oil before cooking. This adds extra flavor that you simply can't get by adding olive oil directly to the soup.

If you'd like to experiment with more ayurvedic recipes, I recommend the book Ayurvedic Cooking for Westerners by Amadea Morningstar. (see Recommended Resources>>>)