I’m borrowing this idea from two of my favorite wellness-bloggers (that happen to be beautiful sisters!), Mary Crimmins and Madeline Lemon. Five things I’m loving at the moment:

1. Living in NYC.

nycI’ve been a New Yorker for one month, and I’m starting find a rhythm here.  So many things to do + see, so many things to eat! I’ve been taking the city in slowly through lots and lots of walking.

2. Doterra Essential Oils.

oils

I arrived in NYC on a glorious cloud of pollen…everything is in bloom and so beautiful, and I’ve been sneezing accordingly! These 3 oils taken together have been enormously helpful to me–still some sneezes, but my body feels much calmer than past springs.  Read about more natural allergy relief tips in my newsletter!

3. Farmacology.

farmaI just finished Daphne Miller’s new book, Farmacology, and loved it. From the jacket: “Miller left her medical office and traveled to seven innovative family farms around the country, on a quest to discover the hidden connections between how we care for our bodies and how we grow our food.” This kind of “farm-to-body” way of thinking about wellness + healing really resonated with me.  The featured quote is from Daphne Miller’s opening chapter, in conversation with Wendell Berry.

4. Middle Eastern Food.

mid eastI discovered my first favorite restaurant in NYC–Mimi’s Hummus. I went three times in one week…everything is great and has made me even more excited to dig into the beautiful Jerusalem cookbook I got for Christmas. So many savory dishes featuring cinnamon, yum!

5. Clyde Oak.clydeoak

Clyde Oak is the voice of the new American gardener–”a landscape architecture firm and an online shop for people interested in aesthetics and dirty hands.”  I love their philosophy to celebrate growing things–though I don’t have space for a huge garden in the city, I can + will still grow some of my own food in pots on the fire escape.  And for indoor storage, I can’t wait to get one of Clyde Oak’s root baskets–handmade in my North Carolina homeland! (photos via Clyde Oak’s website)

Those are my five things! What are yours?

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“While we live our bodies are moving particles of the earth, joined inextricably both to the soil and to the bodies of other living creatures.  It is hardly surprising, then, that there should be some profound resemblances between our treatment of our bodies and our treatment of the earth. ” Wendell Berry

 

 

granola

Ingredients:

1/3 cup molasses
2 T coconut butter or coconut oil
1 t cinnamon
1/2 t coarse salt

3 cups rolled oats
1 cup unsweetened flaked coconut
1 cup sliced almonds
1/2 cup craisins

Preheat oven to 325.  In a large bowl, combine molasses, oil (melted if solid), cinnamon and salt. Add the oats, coconut and almonds and stir with your hands until the mixture is fully combined.  Spread in an even layer onto a rimmed baking sheet. Bake, stirring occasionally, for 15-20 minutes. Check it as you stir it–your nose will tell you when it’s done! Add the craisins once the pan is removed from the oven.  Store in an airtight container for up to 2 weeks. Enjoy!

otis hummus

I love the simple joy of kitchen tasks sometimes. It’s a chance to quiet my often-busy mind and just focus. Over the weekend I soaked some garbanzo beans, cooked them up with a piece of kombu, drained them, and set to the task of popping them out of their skin–an idea from Smitten Kitchen to make the smoothest hummus possible.

Both soaking + cooking with kombu (a seaweed) help beans be more easily digested. Kombu also adds vitamins, minerals, and trace minerals. And new info to me–cooking beans with salt makes them tough! Add salt only after they are tender, at which point it will also help with digestion. (I once spent almost four hours cooking beans in salt water, and was SO frustrated that they weren’t getting any softer!)

Lemon Hummus (adapted from Sprouted Kitchen)

3 cups cooked garbanzo beans (naked if you have the patience for it!)
1 roasted shallot (roast with butter at 400F for 20 minutes)
3 tbsp. tahini
Juice of one lemon (add zest only if you have an organic lemon)
1 tsp. sea salt
1 tsp. fresh ground pepper
sprinkle of cayenne
1/3 cup extra virgin olive oil

Add the beans, shallot, tahini, lemon juice and spices in the bowl of a food processor and pulse to combine. With the food processor running, pour in the olive oil and allow it to mix until it’s your desired consistency.  Yum! I’ve been enjoying mine with toasted pita, pea sprouts, and a simple salad.

hummus

barley salad“The challenge to every individual is to determine the diet that is right for him and to implement that diet in a way that does not divorce him from the company of fellow human beings at mealtimes. Each person’s ideal diet is usually discovered through a combination of study, observation and intuition…To make us healthy, our food must taste good; it must be digestible, and it must be eaten in peace. Even whole foods, properly prepared according to traditional methods, do us no good if we eat them with a grudge; they will not confer health on the person who does not forgive.”  Sally Fallon, Nourishing Traditions

This beautiful salad is not for the faint of heart–it has strong herbs (dill! it’s intense!), but the addition of allspice adds a beautiful and unexpected depth.

Barley + Pomegranate Salad (from Ottolenghi’s Plenty)

(serves 4)

1 cup pearl barley

6 celery stalks, cut into small dice

1/4 cup olive oil

3 T sherry vinegar (I used white wine)

2 small garlic cloves, crushed

2/3 tsp ground allspice

salt + pepper

3 T chopped dill

3 T chopped parsley

seeds from 2 pomegranates (I used 1 and it was plenty!)

Rinse barley with cold water, then place in medium pot and cover with fresh water–bring to a boil and then reduce to a simmer for about 30 minutes or until tender (but will still have a bite). Drain the barley and transfer to a mixing bowl. While it’s still hot, add the celery, olive oil, vinegar, garlic, allspice and salt + pepper. Stir and set aside to cool completely. When it’s cool, add the herbs and pomegranate seeds–fold them in gently.  Add more salt + pepper to your taste–enjoy!

 

 

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