This is my favorite salsa, I remember the first time we made it last winter thinking it was the simplest, tastiest salsa I've ever had. And the best part is that it only requires 5 ingredients, most of which you probably have laying around, and takes no time to make. I'm a such a sucker for that spicy complex chipotle flavor that really makes this salsa what it is.
Adapted from: Malibu Farm Cookbook
Makes about 4 cups (2 pints)
1.5 pounds fresh tomatoes, quartered (any kind works)
1/2 large red onion, diced
1 cup cilantro, chopped
2-4 chipotle chiles in adobo sauce (depending on hot spicy you want your salsa, I used 3)
1/4 cup lime juice
1 tablespoon salt
Combine all ingredients in a blender or food processor and pulse until desired level of chunkiness is achieved. Adjust to taste.
Being off of school and practicum for several weeks this summer has been soul-nourishing to say the least. This past year has been one of the most rigorous and challenging of my life and the lack of sleep, stress, and the dairy-free ben and jerry's addiction I developed while writing papers has taken a toll on me mentally and physically. So this summer I'm attempting to eat a little healthier and be a bit more active than I have time for while in school.
I've actually made it to yoga or class or gone for a run nearly everyday since practicum wrapped up two weeks ago. It makes me FEEL strong until I remember that I AM strong. I've also noticed that I'm not always the nicest to my body. I call it names and pick it apart for being bigger and thicker than I'd like. Then I find my way onto my yoga mat and I'm reminded of all my body does do for me. It functions miraculously well on 5 hours of sleep, it demos poses as a yoga teacher and teaches others how to be present in their bodies, it can hold plank for a solid two minutes, ride a bike everyday to get me to and from work and school, it can run 4 miles without stopping to rest, and it allows me to stay present with the suffering of others in my work as a psychologist in training. My body is the instrument through which I live my dharma.
I plan to write my dissertation on the relationship between mindfulness, self-compassion and empathy. I believe the deeper ones self-compassion the deeper their capacity for empathy. And I'm starting to think that my yoga practice, or any self-care practice for that matter, is self-compassion in action. The deeper I grow and strengthen my own roots the further my branches can extend. I'm feeling especially grateful for this time to re-connect and ground.
And now onto these scones! I had never cooked or baked or eaten fresh currants until I saw them at the farmer's market a couple weeks ago and was overtaken by their beauty. Seriously, they look fake they're so beautiful. Chocolate and berries are probably my favorite flavor combo ever so I through them in some scones. I guess you could call these healthy because they have a fairly small about of sugar and are made entirely with oat flour (hello protein) so all your gluten-free friends can enjoy, and they come together with coconut oil so they're vegan! The rich dark chocolate balances out that bright tartness from the currants beautifully.
Notes: I encourage you to make a trip to your local farmer's market, support small farms, and try to find some currants but if you can't raspberries (or any berry for that matter) would work great too!
Makes 8 scones
Adapted from: Love and Lemons
For the scones:
2.5 cups old fashioned oats
1/2 cup coconut flour
1/4 cup coconut (or cane) sugar
1 tablespoon baking powder
1 teaspoon sea salt
1/4 cup + 2 tablespoons chilled coconut oil
1 cup plus 2 tablespoons almond milk, divided
1/2 teaspoon vanilla bean paste (or vanilla extract)
1 cup fresh red currants (see notes above)
3.5 ounces dark chocolate, chopped
For the glaze (optional):
1 cup powdered sugar
2-3 tablespoons almond milk
1 tablespoon fresh currants
In a blender/food processor, blend the oats until they've reached the consistency of flour. Measure out 2 cups and reserve the remaining oat "flour" for dusting later on. In a medium bowl whisk to combine the oat flour, coconut flour, sugar, baking powder and salt.
Spoon clumps of very cold, solid coconut oil into the flour mixture then use your fingers or a pastry blender to cut the coconut oil into the flour until it looks like crumbly sand with pea-sized clumps of coconut oil. In a liquid measuring cup combine 1 cup of cold almond milk and vanilla bean paste. Pour the almond milk mixture into the dough and stir to combine.
Sprinkle a work surface with reserved oat "flour" then transfer the dough onto it. Roll the dough out into a large circle and sprinkle with chocolate. Fold the dough in half and press flat so the chocolate chunks get pressed inside the scones. Flatten again and top with the currants, fold the dough in half pressing the currants inside, it's okay if some of them get smashed. Shape the dough into a flat circular disc (about 1.5 inches thick). Slice the dough into 8 pieces. Place the pieces on a parchment lined baking sheet and transfer to the freezer for 15 minutes.
Meanwhile, preheat the oven to 400 degrees F. Just before baking, brush the tops of the scones with the remaining 2 tablespoons of almond milk. Bake for 15-17 minutes until golden brown.
To make the glaze, blend all the ingredients in a blender until smooth. Let the scones cool slightly then drizzle with glaze if using.
You do not have to be good.
You do not have to walk on your knees
for a hundred miles through the desert repenting.
You only have to let the soft animal of your body
love what it loves.
Tell me about despair, yours, and I will tell you mine.
Meanwhile the world goes on.
Meanwhile the sun and the clear pebbles of the rain
are moving across the landscapes,
over the prairies and the deep trees,
the mountains and the rivers.
Meanwhile the wild geese, high in the clean blue air,
are heading home again.
Whoever you are, no matter how lonely,
the world offers itself to your imagination,
calls to you like the wild geese, harsh and exciting -
over and over announcing your place
in the family of things.
- Mary Oliver
I teach a weekly mindfulness class at my practicum site to patients suffering from chronic pain. I'm also finally taking an 8 week Mindfulness Based Stress Reduction (MBSR) class myself right now so mindfulness has been on mind a lot recently.
I teach my class every week and wonder how I will attempt to articulate to my patients that instead of ignoring, fighting, or trying to fix their pain they should actually sit with and attune to their pain. Creating some space and acceptance for their pain and their experience of it. I tell patients this and I get a lot of looks from people who think I must be out of my mind because why on earth would they want to be with pain? This becomes even more uncomfortable coming from someone who doesn't truly get what it's like to live with chronic pain. How easy it is for me to teach when I don't truly understand.
Then, this week I was personally struggling with anxiety so consuming it felt debilitating. And for the first time came to understand Mary Oliver's famous Wild Geese poem that I must have heard a thousand times but never really understood. The poem says that despite our suffering, the world lends itself to us, moment by moment. All we have to do is open our senses and plug into it.
My work this week has been to stay will my anxiety, to watch it wash over me like a wave with a rip current so strong it threatens to pull me under. To sit with it, and notice how intense and consuming it feels in my body. To be with it's intricacies. Pema Chodron talks about how quick we are to pull away from our heavy experiences. She uses the metaphor of staying with the experience, taking off our shoes and coat and walking around in our experience for a while, getting to know it more intimately.
To watch as this anxiety rushes through me, and stay with the experience of it until it dissipates or evolves into something else. And it will. It will change and evolve, it will become manageable. And then it will probably come back again. And the closer I can stay to the experience of it all, the sooner it will pass. And although my anxiety is undoubtedly much different than living with chronic pain, I feel that it has helped me connect more deeply to the patients I work with. It has reminded me on my bike rides to work that the world offers itself to me through the changing leaves on the trees in lincoln park and the reflection of the cars on lakeshore drive on the glassy water. It reminds me through my dog's adorable way of nuzzling her head against my chest when she knows I really need it. It reminds me through the crisp air that makes contact with my skin as I feel the seasons change. It reminds me through my intimate connection to the saving grace that is my breath, that is there for me to use it at any second of any day. The world around us is there to support and carry us, should we be brave enough to look outside of ourselves and connect to it.
I feel so strongly about this work. I feel so strongly that by attuning to and being with our experience we can find healing within ourselves. And I'm not sure how all of this relates to these apple bars but I felt the need to share.
This recipe is my mom's. I ate it most Falls growing up. My mom is the type of person who always has at least 5 different types of breads, cookies, and desserts in the freezer or fridge defrosting at any given point. And even though I might have replaced the all purpose flour for oat flour, it still tastes like the original. It's sweet and moist and loaded with apples which is great if you're like me and came home with way too many after a day of apple picking.
3 large (flax or regular) eggs*
1 cup cane sugar
1/4 cup real maple syrup
3/4 cups olive oil
2 teaspoons vanilla extract
2 cups oat flour (I blended 2 cups old fashioned oats in a blender)
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
4 apples (~1.5 pounds), peeled cored and very thinly sliced
Notes: I've made this recipe with both flax and regular eggs. If using flax eggs, combine 3 tablespoons of flax seed meal with 1/2 cup minus 1.5 teaspoons water in a small prep bowl. Stir to combine and let sit while you prepare the other ingredients. Use this mixture in place of the 3 eggs.
Preheat the oven to 325 degrees and lightly grease a 9x13 inch (or something close) pan.
Combine oat flour, salt, baking soda, and spices in a medium bowl and whisk to combine. In a large bowl whisk together the eggs, sugar, maple syrup, olive oil, and vanilla. Gentle pour the dry ingredients into the wet and stir to combine. Gently fold in the apples. Pour the mixture into the pan and use a spatula to flatten out the top, ensuring that apples are evenly distributed.
Bake for 1 hour - 1 hour and 10 minutes until the top is lightly crisped and browned and a toothpick comes out clean. Let cool, then cut into squares and serve.
These are particularly fantastic server warm with vanilla bean ice cream.