k a r m a

K the kindness that your actions, inner thoughts and intent deserve
A always knowing what one's true intentions are
R real-ness, truth and reality
M movement in a full circle
A accountability of life's love and grace

I have felt, seen and trust life simply happens this way........

cranberry sauce gingered

1 T coconut or avocado oil
2 c cranberries (about 8 ozs)
1 T  minced fresh ginger
2 c Pinot Noir or other dry red wine
1 1/2 c sugar
3 T chopped crystallized ginger
1 t curry powder
large pinch of Chinese five-spice powder

1. Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes. Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 30-45 minutes. Add crystallized ginger, curry powder and five-spice powder. Season with salt and pepper. (Can be made 3 days ahead. Cover; chill.) Serve sauce cold or, if desired, rewarm over low heat, stirring often.
2. discovered on epicurious.com

Roasted beets with sautéed beet greens and stems

Beets top to bottom
Olive oil or coconut nut oil or other fave
Small white onion
Balsamic vinegar or red wine vinegar
Fresh parsley
Salt
Pepper

Preheat oven at 350 degrees or prepare the grill.
Cut the stems and greens off the beet and set aside.
Scrub the beet leaving the skin on
Place in a baking dish for roasting in the oven or wrap in foil with a T or 2 of olive oil (or other fave) depending on how many beets. A light coating of oil is sufficient.
If roasting in the oven, cover tightly with foil.
Roast about an hour or until fork tender.
Let cool to handle. I use plastic disposable gloves to remove the skin. Skin generally comes off easily after the beets are tender.

While the beets are roasting, prepare the stems and greens.
Rinse and dry well.
Coarsely chop.
Prepare the white onion-chop fine or slice or coarsely chop to taste.
In a medium saute pan, pour 2 T of favorite oil and add onion.
Saute for 2-3 minutes and then add beet greens and stems.
Add vinegar.
Saute to desired tenderness. I prefer a little crunch so only saute a couple minutes.
Salt and pepper to taste.
Set aside until beets are done.

To serve:
Place beet greens and stems on a plate (can serve individual portions or family style)
Place sliced or cubed tender beets on the greens and stems.
Garnish with fresh parsley.
Salt and pepper.
Final drizzle of favorite oil.
Serve room temp is my preference.
(Optional additions: feta cheese, toasted hazelnuts, pecans or other fave nut)

Wheat Berry & Bean Salad

Salad--
1 c cooked wheat berries (Bobs Red Mill is what I use--1 3/4 c water to a boil, add 1/2 c rinsed soft white wheat berries, 1/4 tsp salt, simmer covered for about an hour or until tender, drain and set aside to cool while other ingredients are prepared)

1 c of cooked white or navy beans (or canned rinsed and drained) OR favorite bean
1/2 c green onion--chopped
1/2 c celery--chopped
1/2 c tomato--seeded and diced

Mix salad ingredients together and set aside to prepare the vinaigrette.

Vinaigrette--
1/2 c olive oil
2 T fresh lemon or lime juice
2 T white or red wine vinegar
2 T fresh parsley or cilantro--chopped
1 tsp maple syrup or honey
1 T grainy mustard
2 T shallot--minced
1/4 tsp salt
1/4 tsp fresh ground pepper

Place all dressing ingredients in a bullet, small mixer or bowl with a whisk.  My bullet is my friend in the kitchen especially for making a quick dressing.

Taste to adjust salt to desired taste....salt is the key to any complete dressing.

Add half of the dressing to the salad and mix well.  Check for desired wetness and add more if needed.  This salad needs at least 4 hours to chill for flavor blending.  Overnight is excellent.  Add more dressing, if needed after the salad chills for a few hours.  Serve chilled or at room temp...

(Use and remaining dressing on your favorite mixed greens another day!  Store in the refrigerator....)

shared by my dear friend, Liz S and on the back of the wheat berry bag (Bobs Red Mill) with a couple tweaks by char char

Clams oh so YUMMY

4 cups of favorite stock (I love to use Miso Ginger Broth from TJs)
small can of coconut milk (5.46 ozs)
1 garlic clove minced
1 T chili sauce to taste (less if you prefer low heat)
2 tsp finely chopped cilantro or fave herb
1 large tomato coarsely chopped
1 small can of sliced bamboo shoots

• bring to a boil
• rinse 5-6 lbs of clams and carefully add to boiling broth
• reduce to med heat and cover
• carefully stir clams if not all are covered with broth periodically
• clams will begin to open in about 10 mins......discard any that do not open
• serve in a bowl with broth and a hunk of your fave bread or if you are gluten free like me, steam some veggies and dip in the broth with your clams.....enjoy!!

****can reserve the remaining broth and make a soup the next day (add sweet potato, onion, celery and chicken or shrimp)

clams are best served immediately.........

char char creation

Citrus Vinaigrette

3/4 c avocado or grapeseed oil

1 large shallot finely chopped

1 T dijon mustard

2 lemons juiced

1/2 - 1 orange juiced (1/4 c approx)

1/4 c white wine or cider vinegar,

1 tsp of real maple syrup or 1/4 tsp of stevia

1 tsp salt, dash of pepper

• place in a bullet or small blender/food processor or jar and give it a whirl or good shake
• taste for sufficient salt....may need to add more
• SALT is the finishing touch to most dressings!!

(Dressing can be made a few days ahead and stored in the refrigerator, let it warm up a bit and shake it well to remix before using it.)

a Char creation

Watermelon Salad Refreshed with a hint of MINT

8-10 c diced chilled watermelon, 1''-1 1/2" cubes
1/2 c or more if desired, slivered fresh mint
1 c crumbled Queso Fresco or Cotija or feta (be careful that feta does not overwhelm the watermelon)

2 T red wine vinegar
1/4 c olive or grapes oil
pinch of salt

mix dressing and add just enough to the watermelon, mint and crumbled cheese to lightly cover the salad.....(toss just before serving)

this salad is amazingly refreshing and super for any summer barbecue!!


a Char Creation