Home Grown Yoga Retreat - Day 1

Tuesday, July 12

Good morning, Iowa. Mom and Dick hit the road for Colorado around 7AM. The first thing I did when they left was turn UP the air conditioning then shut OFF the TV. :) I made some tea and had a nice meditation practice on the back deck, aware of the birdsong and the hummingbirds buzzing the red geraniums in the flower boxes. After my sit, I made some toast (Mom! What is this high fructose corn syrup product masquerading as jelly?!), walked down and peeked at the baby robins. Mama Robin didn't like that too much so I didn't linger. I rescued Hoppy to the back porch, where I ate my breakfast. Not that we pick favorites, but if I were to do so it would be Hoppy. He is full of affection, and I was here the day he turned up. That must have been five years ago now? Butterball is in her hunting spot at the edge of the woods. The sky looks like it might rain. I couldn't figure out why I was still freezing then remembered there are two a/c units to turn up! That made me hungry, so I ate an oatmeal cookie.

11:00AM - It started raining and blowing just a bit, Hoppy was cowering under the wicker couch on the screened in porch, so I put him back in the gazebo. The baby robins are snug in their nest. Time for me to get my yoga mat out! The gathering room is now a yoga studio. Hopefully the weather will clear so I can move it outside.

1:30PM - Lunch. I made a nice organic salad and am enjoying it on the breezy porch. Why anyone ever goes inside is beyond me.

5:00PM - Where has this day gone? This time is going too fast! When are you leaving again, Mom & Dick? It's been raining off and on, so I've been forced inside but in between showers I made sure the three baby robins are still safe in their nest (they are), scattered some marigold heads around and on the cabbages to ward off those nasty big green cabbage-eating worms, and made some veggie stock for the celery soup to come.

7:00PM - Lucky for me I was able to get back outside to pick wild raspberries. It wasn't as fun as picking with Mom,

but nevertheless I enjoyed the mindfulness of plucking the dark purple fruit from their thorny vines, careful not to brush up against the stinging nettles. My hunt produced a nice bowl of berries and a peaceful walk through Mom's shade gardens - perhaps Mother Nature's way of making up for the lack of morel mushrooms this spring? I can't tear myself off the back porch, so Hoppy and I did some reading, and he's helping me type these words. But the time continues to fly, so I'm heading in to take a bath and find some veggies from the organic garden to eat. It's been a good day.

10:00PM – And if that wasn’t enough, I had homemade cherry pie and homemade ice cream for dessert. Good night.

Roasted Root Vegetables with Dill

Any combination of root vegetables will work in this easy recipe. Carrots, potatoes and beets pair naturally with dill. Fennel, turnips…. whatever suits your fancy! Feel free to go solo with just one root, too.

TIME 1 hour plus, mostly roasting time
SERVES 4

INGREDIENTS
2-3 medium carrots, peeled (or scrubbed if organic) and cut diagonally into 1 inch rounds
2 medium red onions, chopped into 2 inch pieces
2 small beets, peeled and chopped into 1 inch pieces
2 small potatoes, turnips, fennel bulbs or other root vegetable, peeled if necessary and chopped into 2 inch pieces
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
4 heaping tablespoons chopped fresh dill
6-7 cloves garlic, still in their skins (optional)

PREPARATION
• Preheat oven to 425°.
• Combine all vegetables in shallow baking pan. I like to use a rimmed baking sheet.
• Drizzle with olive oil and season with salt and pepper.
• Sprinkle with 2 tablespoons dill.
• Roast uncovered for 20 minutes.
• Remove from oven, stir, sprinkle with remaining dill, and place garlic on baking sheet.
• Return to oven and roast for another 20 minutes or until vegetables are tender and browned.

Pan-Seared Tuna with Mango Salsa

I usually cook this tuna in my trusty, seasoned cast iron skillet but if you’re a grill master by all means use an outdoor barbeque.  The mango salsa can be made ahead of time and chilled in the fridge, but bring it to room temperature before serving.  Try serving with an arugula salad and baked sweet potato wedges.

TIME 20 minutes

SERVES 4 

MANGO SALSA

1 medium, just-ripe mango, chopped (1 generous cup)

3 tablespoons minced red onion

½ red or green jalapeno pepper, seeded and minced

1 small tomatillo or green tomato, diced

1 small clove garlic, minced

Juice of ½ lime

½ teaspoon sea salt

2 to 4 tablespoons chopped cilantro

OTHER INGREDIENTS

1 teaspoon olive oil, plus additional for drizzling

4 tuna steaks, 4 to 6 ounces each (the thicker the better)

Sea salt

Freshly ground black pepper

Lime wedges

PREPARATION

·       In a medium bowl combine all salsa ingredients.  Set aside.

·       Heat oil in a heavy cast iron skillet or grill pan to medium-high.

·       Rinse tuna and dry with paper towels.  Drizzle both sides of tuna with olive oil and sprinkle with salt and pepper.

·       Sear tuna on each side for 2 to 3 minutes, depending on thickness and desired doneness.  Medium-rare is recommended.  Don't overcook.  The tuna will continue to cook after removed from heat.

·       Remove tuna to individual dinner plates or one serving platter.  Spoon a bit of salsa on each piece, or alongside.  Pass extra salsa at the table.

·       Serve with lime wedges for squeezing.

Veg with Lisa

Glori Berkel and I worked very hard on this pilot episode!  And I cooked a lot of greens!  Even if you think cook greens aren't your thing, give this one a try - you might be surprised.

Sautéed Leafy Greens                          

They don’t get much easier or healthier than this.  You can use any hearty leafy green that’s suitable for cooking in this dish, but Swiss chard is my favorite.  Collards, mustard greens, kale, and even spinach are all delicious prepared this way.  Plus, greens are an excellent source of vitamins and minerals such as calcium, folic acid and iron, all of which are often lacking in a vegetarian diet.

Be careful not to overcook the greens.  If you do you’ll end up with something reminiscent of the yucky canned spinach we all hated as kids.

TIME 10 minutes

SERVES 4  

INGREDIENTS

1 large bunch greens (about 1-1 1/2 pounds)

1-2 teaspoons extra virgin olive oil

1 medium or 2 small cloves garlic, minced

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon crushed red chili flakes (optional)

1 teaspoon vinegar or lemon juice (if your meal has an Asian flair use rice vinegar, if it’s Mediterranean go with Balsamic, lemon juice adds a nice fresh flavor)

PREPARATION

·       Wash greens.  It’s OK if a little moisture is still clinging to the leaves.  Remove and discard any large stems.

·       Stack the leaves, several at a time, and roll them up like a big fat cigar.  Chop the rolled leaves into 1 - 2 inch ribbons. 

·       Heat oil in large skillet over medium-high heat.  Add garlic.  Stir and cook 1 - 2 minutes until garlic is fragrant.  Be careful not to burn the garlic.

·       Add greens to skillet.  Sprinkle with the salt and reduce heat to medium-low.  Toss a few times; tongs are helpful.  Cook 2 to 4 minutes, tossing occasionally.  The heartier greens like collards and mustard greens will take a bit longer to cook than a more delicate green like spinach.  You may also want to cover the skillet a bit to cook more thoroughly.

·       When greens are cooked, but still bright green in color, remove to serving bowl.  Add the pepper and chili flakes, and sprinkle with vinegar or lemon juice.

·       Serve immediately or at room temperature.

Sarma’s Mango Shake for Salma

I can’t take credit for this one, I apapted it from Sarma Melngailis and Matthew Kenney’s book Raw Food Real World.  So what if you aren’t a raw foodist?  The book is worth buying even if you only make their delicious shakes and smoothies.  This is one of my favorites.  You will be amazed at how smooth and decadent it is.  You just don’t need anything but pure wholesome ingredients to please your palate.  This recipe makes three medium -- sized shakes, or one very indulgent one!  J  If you’re not going to drink the whole batch, put any leftovers in individual containers and freeze.  Grab and go! 

MAKES 3 good sized shakes

INGREDIENTS

3 cups diced mango – I like to cut and freeze the mango chunks ahead.  It’s not necessary but it makes the shake very creamy

2 cups coconut water

1 tablespoon agave nectar (Sarma calls for 3 T but I just don’t think you need that  much. Mangos are super sweet on their own)

2 teaspoons vanilla, or if you’re lucky enough to have your friend Salma bring you some whole vanilla pods from Mauritius, scrap the seeds from a 2” piece

Squeeze of limejuice

Pinch of sea salt

PREPARATION

·                In a blender, puree all ingredients until smooth.  Marvel at nature’s goodness.                 

Dark Chocolate Pudding

This is wicked.  Don’t tell your guests (or your husband) this dessert is vegan and contains tofu – they will never know!  Make sure to use silken tofu, the kind often sold in aseptic containers.  Although I generally avoid using microwave ovens, if you’ve got one they are very handy for melting chocolate.  If you live in Dubai and are fortunate enough to have a friend smuggle in real vanilla, the kind with you-know-what in it, you’re super lucky.  Otherwise the fake stuff they sell will be fine.

TIME 15 minutes, plus time to chill

SERVES 6 to 8 (it’s rich!)

INGREDIENTS

1 cup dark chocolate (use good quality dark chocolate bars broken into small pieces)

290 grams silken tofu

1 ripe, but not mushy, banana or 2 to 3 small “apple” bananas

Dash of Balsamic vinegar

3 tablespoons firmly packed brown sugar

1 teaspoon vanilla extract or almond extract

Slivered almonds, flaked coconut, fresh berries or powdered sugar (optional toppings)

PREPARATION

•  Melt chocolate in a heavy saucepan over low heat, stirring constantly. 
•  Alternatively, melt chocolate in microwave oven, using microwave safe bowl, stirring    often with a wooden spoon.  Watch closely as it will burn easily.
•  Cool melted chocolate slightly.
•  Add melted chocolate, tofu, banana, vinegar, sugar and vanilla or almond extract to   blender.  Blend until smooth.
•  Pour into 6 to 8 individual serving cups, or into one medium-size bowl for oneJ Chill.
•  Add one or more toppings when ready to serve.

Dubai in Haikus

It’s officially hot and humid. I can hack that part. But what I simply cannot bear is when the air gets nasty, like a brown Jell-O salad that's thick, heavy and full of sand. The last thing you want to do is be outside or open your windows. It’s been like that for over a week now and I feel suffocated. My nose is stuffed and I have a throat full of gunk. My eyes burn. My energy level lags and I could sleep for 12 hours a night. I guess this is my payback for enjoying the lovely winter months here while my Midwestern friends suffered with snow.

Last Thursday evening, the start of our weekend, Stan came home and I was like a child. I had been in self-imposed exile, refusing to leave the apartment and expose myself to the dusty air. I was bored, restless and indecisive as to what would lift the cloud I had put above my own head. I was a whiny bitch, complaining, “We never do anything because there isn’t anything to do here.”

So the next night at dinner, Stan was prepared. We’ve been married for nearly 13 years after all. “I have a dinner activity,” he announced. “We’re going to have a haiku contest. The topic is Dubai.” Oh the irony - a haiku is supposed to be about nature.

Nevertheless, here are four of our creations. In keeping with the spirit of the place, I had to censor out a few. Vote for your favorite.

#1

A city of gold

of air conditioners too

and lots of bling bling

#2

palm trees, dates, sunshine

camels in the desert sand

blue water, soft waves

#3

artificial place

soulless city, hummus good

shite summer weather

#4

biggest stuff in world

plastic surgery abounds

beaches hanging on

gulfnews : Rough sea warning for UAE residents