So my friend Louis and I just created the best soup in the world and I want to write down what we did before I forget, because I’m definitely making this next Passover! Basically, he was making fun of me for making vegan matzo balls in the past and was like “What did you use instead of eggs? Bananas?”, and I was like “THAT’S A GREAT IDEA! It can be like a Thai curry soup”. So we made it together this evening and it was quite delicious:
CURRY BANANA MATZO BALL SOUP:
3 cups matzo meal
3 cans coconut milk
2 soft bananas
2 sweet potatoes
2 yellow potatoes
5 tbsp Thai red curry paste (or more, to taste)
salt (to taste)
optional: rice cooked with lemongrass
TO MAKE MATZO BALLS:
– Mash the bananas in a mixing bowl with a fork.
– Mix with matzoh meal until doughy.
– Form into 1-inch balls (add more matzoh meal if the dough isn’t thick enough to form into balls)
TO PREPARE THE BROTH:
– Chop the sweet potatoes, yellow potatoes, and onion.
– Put all chopped ingredients into a large pot and add water until they are submerged under about 2 inches of water.
– Bring to a boil, then add the matzoh balls
– Lower head to let simmer for about 30-40min or until potatoes are soft and matzo balls have risen to the top.
– Add coconut milk, curry paste, and salt.
– Let simmer for another 15 minutes.
– Serve over lemongrass-flavored rice.
Shavuot is thought of as a cosmic marriage between G-d + humans. It is a time for us to renew our vows with G-d, but what are those vows? For me, I experience G-d not as a separate superior, but as an all-enveloping living love. And my marriage with THAT has vows that can be best expressed through the following Rumi poem:
May these vows and this marriage be blessed.
May it be sweet milk,
this marriage, like wine and halvah.
May this marriage offer fruit and shade
like the date palm.
May this marriage be full of laughter,
our every day a day in paradise.
May this marriage be a sign of compassion,
a seal of happiness here and hereafter.
May this marriage have a fair face and a good name,
an omen as welcome
as the moon in a clear blue sky.
I am out of words to describe
how spirit mingles in this marriage.
This time of year can also be a time in which you renew your vows with your romantic partner, and rededicate your lives to each other. Today, I rededicate my life to my partner, Brian, and together we strive to create a container of consciousness + delicious heart-exploding love in our home.
Ever since I got pregnant, I have been having a severe problem getting enough B12 (to the point of severe bruising + constant dizziness/fatigue). Supplements don’t do the trick for me, and even eating meat doesn’t help unless I eat a LOT of it. I reluctantly gave up being vegan and went straight for the most efficient + plentiful source of B12: BEEF LIVER. The only problem is that I hate liver! The smell, the taste, the concept… it all = eww. But it gives me so much energy and makes me feel amazingly healthy, not to mention dramatically increases my breast-milk production, and is CHEAP! So I’ve been searching for a way to eat it without having to hold my breath the whole time, and I believe I’ve found it at last.
This is a liver recipe that is actually edible. Dare I say… DELICIOUS? It is suitable for a main course, even when you’re having company over! I would eat it in a house and I would eat it with a mouse, and I would eat it here or there. Say, I would eat it ANYWHERE!
I adapted it from this Indian masala recipe, taking out the sugar and just making it a little easier for the lazy/busy people out there (like me). The spices don’t have to be these exact measurements– feel free to play around and substitute!
1 pound grass-fed beef liver
2 medium-sized onions (chopped)
2 tsp garlic powder
2 cups cooked + strained lentils
1 tbsp ginger
1 tsp cayenne pepper
1 tsp cumin
1 tsp coriander
1 tbsp balsamic vinegar
6-8 tbsp oil (I used homemade chicken schmaltz)
salt to taste
– Boil the liver in salted water till it is almost tender (10-15min)
– At the same time, cook all other ingredients (except for the lentils) in a covered frying pan on medium heat.
– Drain the liver and cut into tiny slices.
– Add the liver and lentils to the pan.
– Lower heat and simmer uncovered, about half an hour.
– Prepare to be amazed!
COOKING TIME = 45min.
SERVING SIZE = 6-8 servings
I wanted a haggadah with less dogma, and more meaningful/interactive stuff. I liked bits + pieces of several haggadot, so I decided to put together my own. I used a lot from Rachel Barenblat’s (“Velveteen Rabbi”) haggadah, and a lot of it I wrote myself. I left space for my family to decorate with crayons. Feel free to use some (or all) of this haggadah for your own Passover seder!
It begins with:
“Passover is the Jewish springtime festival: a time for renewal, returning, and rebirth. A Passover seder is a ritual feast in which we take time to fully experience each new taste we encounter, and (much like in a Japanese tea ceremony) everything is done purposefully, with awareness.”
Here is my haggadah for your downloading pleasure!
I came across this article about a woman attacking a painting by Paul Gauguin at the National Gallery of Art in Washington, D.C., while screaming “THIS IS EEEEVIL!” The woman was clearly delusional, as she was also claiming to be in the CIA and have a radio in her head.
My first thought was that if my artwork was violently attacked by schizophrenics, I would feel flattered. Then I remembered that something like this actually happened to me once. Not by schizophrenics, but by a wrathful ex-lover who burned a painting of mine and left a fragment of it in my mailbox. The feelings I had at the time were mixed: Sadness that this person was trying to hurt me, but also excitement about the new experience of something I created suddenly not existing anymore. I held the fragment in my hand and knew that what I had to do was give it new life– let it be reborn after being burned, like a phoenix rising up from the ashes.
I glued it onto a new canvas and turned it into the painting below, depicting the tower of Babel. I picked the “Babel” theme, alluding to miscommunication + humans trying to connect but just being a little off so they can’t understand each other.
Now that I’m married and have a baby attached to me 24/7, the drama in my life is of a much different flavor. I sometimes miss the freedom I had as a wandering young traveler, but right now I am reminded of the sorts of craziness that go along with it and appreciating where I am now.
I wanted to have a healthy protein-rich snack that I could easily eat while out on adventures with the baby (and that she can eat too, without getting crud all over her clothes). Protein bars seemed like the way to go, but packaged stuff is all made from horrible ingredients, or overpriced. I decided to look up a recipe for gluten-free/sugar-free protein bars, figuring I could probably just make my own bars for cheap… and couldn’t find ANY decent recipes!
So I made my own…
I picked buckwheat groats (kasha) as the base ingredient, because it is gluten-free and has many health benefits. I used peanut butter as my protein source, but any nut butter could be used. For extra protein, you could also add stuff like nuts, seeds, flax, etc. I didn’t use sweeteners, but you certainly could if you wanted to, and I added a suggested measurement to the recipe for those who would find that helpful. You could also add all sorts of fun additional flavors like: cocoa powder/nibs, coconut flakes, nuts, seeds, dried fruit, cinnamon, vanilla, etc…
Chewy Kasha Protein Bars
prep time: 15min. cook time: 25 min.
serving size: makes about 20 3″x3″ squares
– 3 cups kasha (buckwheat groats)
– 1 cup almond milk, coconut milk, or water
– 1 cup peanut butter or other nut butter (cashew, almond, etc)
– 1/2 cup flax seeds
– 1 tbsp butter or coconut oil (optional)
– 1 tbsp agave or juice concentrate (optional)
– pinch salt
– fun additional flavors like: cocoa powder/nibs, coconut flakes, nuts, seeds, dried fruit, cinnamon, vanilla, etc. (optional)
1. Bring the water/milk, flax seeds, and 2 cups of the kasha to a near boil (save 1 cup of dry kasha for later). Add the butter or oil. Reduce heat and cook until thick (about 10 minutes).
2. Preheat oven to 350 degrees. In a large mixing bowl, combine the cooked kasha with the remaining 1 cup of dry kasha, and all the other ingredients.
3. Spread the dough evenly on a 12″x16″ well-greased cookie sheet. Bake at 350 degrees for 20-25 minutes. Cut into bars or squares when cooled.