Sticky, Sweet & Slightly Tart: Mulberry Rhubarb Pie

Posted on April 30, 2013 by sherinbual

We went ’round the mulberry bush last weekend. Well, actually, that’s inaccurate (as is the children’s song – mulberries don’t grow on bushes). It’s a tree that we circled, not a bush. In case you don’t know what a mulberry is, have a look:

I know, I know. They look a bit wormy and alien-like. And unfortunately, these were the most attractive of the batch. They’re also hairy, as berries tend to be, with an elongated, slightly shriveled appearance. Now the latter could just be because the tree from which these were plucked sits on my in-laws’ property in a dark corner where very little sun filters through. Still, this bush – I mean, tree – is a prolific producer and it was heartbreaking to watch these uglies just drop to the ground and rot year after year, no one wanting anything to do with them because of their droopy, limp, shriveldom. That all changed last year when I looked up into the sky, into the arching, berry-weeping branches of this humble tree and thought – pie. Pie in the sky. Mulberry Rhubarb Pie to be specific.

Now this isn’t a “healthy” recipe per se, but what I do believe is healthy is following a “90/10″ diet: eating clean 90% of the time; optionally dirty the other 10% (dabbling/cheating/indulging). Possibly a good formula for life in general. Food for thought.

That said, this pie isn’t all dirty. Mulberries are just as nutritious as any other berry (phytonutrients, antioxidants, anti-inflammatory agents) while rhubarb is high in Vitamin C, K, calcium and dietary fiber. Oh, and in case you’ve never seen rhubarb, they’re much more seductive than their partner in pie – strong, stalk-y and bold with such a lovely blushing hue. Have a look:

No, that’s not an embarrassed celery (half a smile?). I find rhubarb to be quite brash in fact. I have to apply some pressure to their stalks before they finally yield to my knife. They have to be put in their place. I quite enjoy doing this.

Rhubarb is tart; mulberries are slightly sweet. Add sugar and you have a perfect balance of sweet & tart. I can’t properly express how well this marriage works. It is the only pie I will bother myself with because it really is just so incredible. Forget about Strawberry Rhubarb Pie – I’ve had both, and MRP is the ONE. Don’t have mulberries around? Sub in blackberries. Simple. Now go eat pie.

Mulberry Rhubarb Pie
Makes one 9-inch pie
Adapted from: Allrecipes

INGREDIENTS:

2 1/2 cups mulberries
1 1/2 cups finely chopped rhubarb
1 1/4 cups white sugar

1/4 cup all-purpose flour
2 tablespoons butter
1 9-inch double crust pie pastry (click here for a foolproof recipe)

METHOD:

1.	Preheat oven to 400 degrees F. In a large bowl, mix together mulberries, rhubarb, sugar, and flour.
2.	Pour into unbaked 9-inch pie shell. Dot filling with butter. Add top crust and cinch top and bottom crust borders together with fingers. Make 4 slits in top crust with a sharp knife. Optional: for a shiny, glazed appearance to pie, brush egg wash (1 egg beaten with 1 tablespoon cold water) over top of crust.
3.	Bake at 400 degrees F for 15 minutes. Reduce oven temperature to 350 degrees F, and bake until pie is done, about 30 minutes longer. Crust should be a light to medium brown and filling will be bubbling.

Rumi(nations) on Spring + Photos by Moi

Posted on April 15, 2013 by sherinbual

Excerpts from selected poems of Rumi:

“The soil is faithful to its trust; whatever
you have sown in it, you reap the same.
But until springtime brings the touch of God,
the soil does not reveal its secrets.”

“Stop learning.
Start knowing.
The rose opens
And opens
And when it falls
Falls outward.”

“A lily or a rose never pretends, and its beauty is that it is what it is.”
(Just Kidding. This one is Jiddu Krishnamurti. Not Rumi.)

Below is what I captured while taking a walk in my neighborhood last Sunday, shortly before sunset. I decided against captions, figuring words would only distract from the formless beauty of Nature. Well, actually, I was 1) lazy and 2) didn’t know a few botanical names. BUT, most I do know, so ask away if you’re interested. Oh, and if you haven’t spent some quality time with the birds, bees, flowers & trees this season, go do it!

Note: These images were taken near downtown Houston, Texas. To enjoy more magical images of springtime flora & fauna – this time from Athens and seaside Theologos, Greece – click here and here. (http://slayermusings.wordpress.com/)

Cuchara’s “Bandido”: A Sublime Spring Concocktion

Posted on April 9, 2013 by sherinbual

Is it possible for a cocktail to be healthful? I say yes!

caption

This is restaurant Cuchara’s masterfully concocted “Bandido”. Botanical and refreshing, it also happens to be one of the tastiest and most potent cocktails I’ve ever drunk. Drunk, it may make me, but I can still make it to (and through!) a power yoga class the following morning which I like to attribute to the heaping teaspoon of chia seeds thrown into the mix. Yes, chia – these tiny little seeds now widely recognized as a superfood:

Chia is known for its energy-boosting properties. If you’re a runner, you’ve probably heard of the book Born to Run by Christopher McDougall in which he writes about the Tarahumara Indians of Mexico’s Copper Canyon – aptly nicknamed the Raramuri, or the running people – and their ability to run anywhere from 50-200 miles in one session, competitively or just for fun! The Tarahumara’s “running food” is chia, which is often consumed in the form of a drink (chia, lemon or lime juice, and water) called iskiate. For those who prefer to remain sober before their runs, I’ll post a recipe for iskiate soon. Meantime, here is an excerpt from the book:

“In terms of nutritional content, a tablespoon of chia is like a smoothie made from salmon, spinach, and human growth hormone. As tiny as those seeds are, they’re superpacked with omega-3s, omega-6s, protein, calcium, iron, zinc, fiber, and antioxidants. If you had to pick just one desert-island food you couldn’t do much better than chia, at least if you were interested in building muscle, lowering cholesterol, and reducing your risk of heart disease; after a few months on the chia diet, you could probably swim home.

Chia was once so treasured, the Aztecs used to deliver it to their king in homage. Aztec runners used to chomp chia seeds as they went into battle, and the Hopis fueled themselves on chia during their epic runs from Arizona to the Pacific Ocean.”

Hmmm.

I can’t say drinking iskiate gave me anything close to superhuman ability, but the few times I’ve drank it before a 3-mile run, I didn’t feel like I was dying (your clue that I’m not a runner). Will experiment further and report back in my iskiate post.

Now back to El Bandido. It’s made with Sotol and a float of Pimm’s. Sotol, like tequila, is a kind of mezcal (distilled alcohol made from the agave cactus).

Sotol is similar in flavor to tequila, but with more herbal undertones; Pimm’s, as many of you already know, is an herbal and botanical liqueur.

Herbal, botanical, seedy – so good, so Spring!

Oh and speaking of seedy, I almost forget to mention this: chia seeds produce a gel-like coating around themselves after being immersed in water for a bit (you will soak them before adding), so this drink actually has texture. You can definitely feel these tiny, smooth “balls” as soon as cocktail hits tongue. I adore this! (It’s the little things.)

A special thanks to Ana, co-owner of Cuchara (AMAZING Mexico City Cusine) for so warmly and generously providing this recipe. xoxo

Cuchara’s Bandido
Makes 1 cocktail

Note: Soak chia seeds in water until plumped (half hour should do the trick) before adding to cocktail.

1 ounce Plata Sotol
.75 ounce lemon juice
1 ounce *simple syrup
Heaping teaspoon of soaked chia seeds
.75 ounce float of Pimm’s No. 1

Splash of juice from jar of cocktail cherries (optional; my personal addition)
Mint sprig (optional)

Combine first 4 ingredients in order listed and stir. Add ice. Pour Pimm’s over top (no need to mix).

Alternatively (my adaptation as shown in pics), shake all ingredients in a cocktail shaker (except chia seeds) with ice. Pour into glass. Add chia.

Garnish with a sprig of mint.

*To make simple syrup, combine equal parts water and sugar into a saucepan. Boil gently and stir until sugar dissolves. Cool.

The Proof is in the Prana: The One-Minute Meditation

Posted on March 26, 2013 by sherinbual

Easy Pose - Solarized I’m always leery of quick fixes so I was a bit skeptical about this One-Minute Meditation (let’s call it OMM). But I’ve been practicing it for the last few days and it makes me feel good. So I’m sharing it.

Yes, you can meditate effectively at shorter intervals. In fact, some even advocate for shorter, more frequent bouts of meditation throughout the day rather than one longish one. I have trouble sitting still for even 10 minutes, so short, frequent, and deep works well for me.

Here’s a breakdown of the OMM:

30 seconds of breathing + 30 seconds (or more if you’d like) of stillness.

The breathing technique used here is called the Bellows Breath or Bhastrika and it is a pranayama (yogic breathing exercise) classic. The movement of breath in and out of the lungs is supposedly reminiscent of a blacksmith’s bellows, hence the name. The technique is simple. You can watch the video below for a full demonstration.

Many people breathe primarily using the upper lobe of the lungs resulting in shallow oxygen intake and release. Our upper chest contains stress receptors and when our breathing centers around this area, we activate the sympathetic (fight-or-flight) nervous system. This is how we breathe when we’re under physical and/or emotional strain. For some people, this is default mode. With this pattern of breathing, our ribcage squeezes our heart, almost like a protective mechanism (perhaps protecting the symbolic seat of our emotions).

Breathing into the lower lobes of the lungs activates a relaxation (parasympathetic nervous system) response. Ideally, you want to be in the relaxation response as often as possible. When stressful situations arise, you can then retain equanimity and act from a place of repose.

Long story, short: You don’t want your body on constant physiological guard. It’s taxing on all systems and you’ll eventually get worn out and sick. Learn how to take a complete breath and then practice it as much as possible until it becomes unconscious. In fact, a quick post about simple, “everyday” breathing might be helpful. I will do this soon.

Now back to OMM. At the end of this exercise, you should be feeling more, and thinking less. Why? Because when the brain is hyper-oxygenated, thinking ceases. At least temporarily. Do this exercise 10 times a day and you can lose your mind for 10 minutes each day. This is a good thing.

Another good thing: the free flow of prana. OMM and other breathing exercises stimulate prana, which in Sanskrit, means life force or life energy. According to yogic philosophy, prana is part of the “subtle body” or the energetic sheath of our body. When your prana is stuck or its flow inhibited, your subtle body becomes dense and your mind confused. Breathing and yoga help maintain the free flow of prana while keeping your ribcage/diaphragm elastic and allowing your “heart center” to be open. Open to Love and the flow of Life.

Here is the basic technique. Watch the video below for a demo:

1. Sit upright. Close your eyes.

2. Inhale and exhale through the nose with equal and rigorous force, using your entire diaphragm. (If you know how to do ujjayi, do so here; if not, no worries.) Do this for 30 breaths or 30 seconds.

3. Stop breathing after your last exhalation. Sit still for 30+ seconds. You can set a timer or you can just sit for as long as you’d like. Personally, I don’t like to count out 30 seconds, because this distracts me from being present! I just sit for as long as my head stays clear.

Optional: When thoughts start to return again, repeat again for 15 breaths. Sit still. Do another 15 breaths/sit still, if you’d like.

Heros Pose - Solarized

And now for the video. Let me preface it with the following:

I advise you not to:

a) watch this video with another person and/or

b) do this exercise with another person.

At least until you have the technique down. Especially b). You may end up in hysterical fits of laughter as soon as you start. Then again, laughter is good. Go for it, but don’t expect to complete the meditation.

Watch the entire video (it’s fairly short and informative) or you can skip to 3:05 to watch the demo. Yes, it looks slightly bizarre, and no he’s not hyperventilating (or insane):

Mmmm, So Good…Cumin-Kissed Hummus

Posted on March 12, 2013 by sherinbual

This is hummus like you’ve never had it before: Indian and Mediterranean flavors in one mouthful. No, it’s not spicy, but it’s got panache. Once you’ve had it, you won’t forget it anytime soon.

Now I don’t want to debate about whether hummus is technically Mediterranean or Middle Eastern. It doesn’t matter to me. I’m also aware that cumin is used in Mediterranean (and Mexican) cuisine, as well as Indian. However, traditionally, cumin is not added to hummus so it’s maverick in this recipe. Which is why I like it. But this recipe is traditional in its other ingredients: chickpeas, tahini, lemon juice, garlic. Let’s discuss these quickly:

Chickpeas (Garbanzo beans): Excellent protein source, especially for vegetarians. Heart-healthy as all beans are. Also, good for diabetics as it helps maintain blood-glucose levels.

Tahini (Ground Sesame Seeds): Ground sesame seeds naturally have a lot of oil (good omega fatty acids) which gives tahini its creamy texture. If you’ve ever been curious (like I have) and put tahini on your tongue, all on its own, you know never to do it again. It looks so promising, but it’s…well, try it yourself, just once.

But tahini is what gives hummus its signature flavor. Don’t skip it.

Lemon juice: Lemons are acidic in their natural form, but alkaline once metabolized in the body. We always want to maintain an acid/alkaline balance in the body by trying to eat 80/20 (80% alkaline foods; 20% acidic foods). Bottom line: Add lemon to your diet when you can.

Garlic: I don’t need to talk about the health benefits of garlic as they’re already so well known. Raw is best (like in this recipe).

And finally:

Cumin: High in antioxidants, it’s also known to have powerful digestive and immune system benefits. Cumin is so special because it’s spicy and smoky without the heat that’s inherent in similar spices such as cayenne and curry powder.

One more thing: Pairing this hummus with carrots and cucumber slices is simply divine. I do not exaggerate. The cumin kisses the hummus but what its smoky, nutty warmth does with the sweetness of the carrots and refreshing, floral notes of the cucumber…I’ll just let you imagine/experience it yourself.

Cumin-Kissed Hummus
Adapted from Mom-a-licious

Ingredients:

1 15-ounce can chickpeas, drained
1/4 c lemon juice
1 T tahini
2 cloves garlic
3/4-1 t ground cumin
1/3 -1/2 c extra virgin olive oil
3/4 t salt

Method:

1. Place 2 peeled garlic cloves in food processor. Pulse.

2. Add all other ingredients, except olive oil, to processor. Pulse again.

3. Pour olive oil through top of processor while it’s on high. Blend until smooth.

Hummus variations:

Add 1/4 cup roasted red bell pepper to base recipe.
Add 1/4 cup pitted Kalamata olives to base recipe.

Love Actually: Two Zen Anecdotes

Posted on February 26, 2013 by sherinbual

A teenaged Japanese girl from a financially modest family became pregnant by her secret boyfriend. When her parents found out about the pregnancy, they were infuriated and demanded to know the identity of the father. Harassed and terrified, she lied and told them the father was the revered village monk, Hakuin. After the baby was born, they took the infant to Hakuin and angrily told him that he would be responsible for taking care of it. Hakuin’s response was simply: “Is that so?” He accepted the infant and lovingly cared for it. In the meantime, his reputation in the village was destroyed. Still, he never affirmed, denied, or complained about his predicament. After a year passes, the girl, overcome by guilt, confesses the true identity of the father. Her parents immediately go back to Hakuin, apologize profusely and request the baby back. Once again, Hakuin’s response is simply, “Is that so?” as he returns the baby.

II.

Excerpted from Everyday Zen by Charlotte Joko Beck:

“There is a true story of a wife whose husband had been in Japan during the war. In Japan, he lived with a Japanese woman and had a couple of children with her. He loved the Japanese woman very much. When he came home he did not tell his wife about this love. But finally, when he knew he was dying, he confessed to her the truth of the relationship and the children. At first she was very upset. But then something within her begin to stir, and she worked and worked with her anguished feelings; finally, before her husband died, she said, “I will take care of them.” So she went to Japan, found the young woman, and brought her and the two children back to the United States. They made a home together and the wife did all she could to teach the young woman English, to get her a job, and to help with the children. That’s what love is.”

What do you think? Or more importantly, how do these stories make you feel?

Baked Blueberry and Banana Oatmeal

Posted on February 19, 2013 by sherinbual

When a colleague asked me to post a baked oatmeal recipe, I immediately knew which one I wanted to share. It had been in my recipe archive for a long time but I had neglected to make it until her request. Shame really, because it’s the best oatmeal I’ve ever had. It’s officially my new favorite. The stovetop versions simply pale in comparison.

This recipe comes from blogger-turned-cookbook author, Heidi Swanson, who constantly comes up with original, delicious whole foods recipes which you can find at 101 Cookbooks. I’m a big fan.

Variety is the spice of life. Same is true for oatmeal. You have to change it up or it gets monotonous and depressing. How do you keep it exciting? Toppings! If you leave out the toppings and try to be too spartan about your oatmeal, you will end up with a breakfast that you’d rather skip than go through the drudgery of eating. And most health experts agree that breakfast should not be missed. You need to break the fast to get your metabolism back up and running again after a long (or short) slumber.

Back to the topic of toppings. You need sweet and you need crunch to balance out the bland mushiness of cooked oats. The fruit and the maple syrup provide natural sweetness in this recipe while the nuts provide the necessary textural crunch. I used blueberries, bananas, and walnuts.

Blueberries and walnuts are considered “super foods” for their extremely high antioxidant and ant-inflammatory properties. However, you can use any berry that’s in season or that you prefer and pair it with a sweeter fruit (remember berries are a bit tart) like peaches or nectarines. Likewise, you can substitute the nuts in this recipe. In other words, feel free to play around with your fruit and nuts.

A final note: This recipe is quite simple to throw together but the bake time is a bit long. If you don’t have time in the mornings, bake this off the night before and reheat it the next morning (add a little milk if dry). It will taste just as fab.

Baked Blueberry and Banana Oatmeal
Makes ~4 servings
Adapted from Super Natural Every Day

Ingredients:

1 cup old fashioned rolled oats
¼ cup chopped walnuts or pecans, lightly toasted, divided
½ tsp baking powder
¾ tsp ground cinnamon
Pinch of salt
¼ cup maple syrup
1 cup milk
1 large egg, lightly beaten
2T unsalted butter, melted and cooled slightly
1 tsp vanilla extract
2-3 ripe bananas, peeled and sliced ½-inch thick
1 cup blueberries (fresh or frozen), divided