KUNDALINI YOGA FOR LENT

     I was having a nice conversation with a woman who attends my Sunday yoga class and she mentioned she was considering incorporating a 40 day Kundalini Yoga meditation to mark and honour the Lenten season. I thought this was a lovely idea and thought I'd mention it to you too in case you find this idea appealing as well!

     As a child growing up in a Greek Orthodox family, I annually participated in a traditional Greek lenten period which meant dietary restrictions and fasting. I didn't quite get it at the time, but I am so grateful that I experienced that austere and devotional practice, clearly it had a profound effect on me and has made me the person I am today...
     While it is most common to associate Lent and fasting with Christian (especially Catholic) religions, it is interesting to note that there is a long tradition of spring purification in many faiths and traditions. The very name of Lent is synonymous with the season, for it comes from the Anglo-Saxon lenctene, meaning the time when the days lengthen. If you think about what’s going on in the natural world, these food deprivations make sense. This part of early spring is the most hazardous time of the year for people living close to the earth. The first bitter greens (so prominent a part of spring equinox feasts like Passover and Easter) are just emerging. Fresh eggs, also associated with these feasts, are not yet available; birds are just beginning to nest. The foodstuffs, particularly the salted and smoked meat, that were stored to carry the family through the winter may be giving out. The potatoes and apples left in the cellar are getting soft and of dubious quality. The deprivation of Lent may not be voluntary but a necessity imposed by nature.
     The 40 days of Lent are a significant period. Forty is a magical number which recurs throughout the Bible (Noah floated in his ark for 40 days and nights, the chosen people wandered in the desert for 40 years, Jonah led the citizens of Nineveh through 40 days of penance). But forty is also a "magical" number in the Kundalini Yoga tradtition where it is said that it takes 40 days to break a habit (or establish a new routine).
     But it’s not just the number of days that are significant but their conjunction with the season. In Chinese medicine, spring is the time of the liver, whose energy is change. The sap is rising in the trees, which are budding; the green stalks of crocuses and snowdrops are pushing through the frozen ground. There's an incredible shift happening which — in those parts of the world which are frozen — manifests in the spring thaw, the breaking up of the contraction of winter. Lent is the time for making auspicious changes.
     So, here is what I plan to do ~ for 40 days beginning on Ash Wednesday (by the way I find it interesting that this is the day when priests mark your forehead with a smudge of dark ash  ~ right on the third eye chakra, a place also marked with sacred ash in Hindu devotions!) ~ I'm going to commit to 40 days of Sadhana which means getting up at 5am before the sun rises and doing a Kundalini Yoga kriya and then about 1.5 hours of mantra. For more information on this devotional practice during the ambrosial hours check out this blog post I wrote last year. I also made a You Tube video called "Kriya for Morning Sadhana" which is a really lovely Kundalini Yoga class you may enjoy committing to doing for 40 days. I've also chosen a very special meditation which you might want to practice daily for Lent ~ it is called "The Seven Wave Sat Nam Meditation"
     If the idea of Fasting or Cleansing appeals to you, this could translate to a cleanse or yogic fast. 40 days is a long period of time, so you might choose to spend the first two or three weeks preparing your mind and body, do the fast or cleanse in the middle of Lent, and then spend the remaining period transitioning back to your regular eating habits. Participating in a fast or cleanse can be a powerful opportunity to work on the body, mind, and spirit simultaneously, and would be very appropriate for the Lenten season.  If you don’t feel ready or willing to take on a fast or cleanse, making a commitment to eat better (even once a day or once a week) will go a long way to your physical, mental, and spiritual well-being. 

Whatever you choose to do as the days begin to lengthen as we spiral into spring ~ enjoy the journey!

EASTER CHOCOLATE

     I spent the last month keeping my eyes peeled for the organic chocolate easter bunnies I buy every year for the boys. They were nowhere to be found. I searched online. I had scouts looking in Montreal. I had a tip that a health food store in the city was selling dark chocolate bunnies, but when I showed up hoping they had the milk chocolate versions too I discovered that even the (wax crayon-like) dark chocolate ones were sold out. So in addition to being unable to find organic chocolate easter eggs for our egg hunt (as usual), this year I even had no bunnies.
     It was time to take matters into my own hands. I picked up a stack of organic milk chocolate bars, a fancy new egg shaped candy mould, and some fancy foil wrappers for the eggs. I made my own.

     It's really ever so simple. You melt the chocolate in a double boiler, pour into lightly greased moulds, freeze for a few minutes, then pop them out. 

      Making the eggs was simple too - I just heated a saucepan on the stove, held the flat end of an egg on it until it melted a bit and then pressed another egg onto it really hard until it stuck. I have to say I was pretty darn proud of myself.

     Since I've been on an experimental no dairy, no gluten diet I decided I needed a chocolate treat to celebrate the Spring Equinox too. 

     This here is the one of the BEST desserts ever. I kid you not. 

CHOCOLATE PEANUT BUTTER PIE

Makes a 9" pie or tart pan

Crust:

1/2 cup organic unsalted roasted peanuts

6 Tbsp hemp seeds

3/4 cup coconut 

1/8 tsp sea salt

8 soft dates

1 1/2 tsp vanilla

1 Tbsp maple syrup (optional)

Method: Soak the dates for the caramel layer in hot water while you make the crust. Grease your tart pan or pie plate with coconut oil. Process just the peanuts into a coarse meal in the food processor. Add the hemp seeds, dates, 1/4 cup coconut and the salt and pulse until the dates are incorporated. Add the rest of the coconut, as well as the vanilla, maple syrup, and process until doughy. Press the dough into the pan.

Caramel Layer:

1 cup soft dated (about 11 - soaked in hot water for 15 minutes)

2 Tbsp organic unsweetened peanut butter

2 Tbsp coconut oil

1/2 cup almond or coconut milk

pinch of sea salt

Method: Drain the soaked dates. Puree them in a blender or food processor along with the rest of the ingredients. Spread onto the crust. Place in freezer for 15 minutes before adding the mousse.

Chocolate Mousse Layer:

1/2 cup full fat coconut milk 

2/3 cup dark or semi sweet chocolate chips

2 Tbsp peanut butter

2 Tbsp coconut oil

2 tsp vanilla

1/8 cup maple syrup (depending on how sweet you like it)

Method: Heat coconut milk until it is almost boiling. Pour into a bowl and whisk in the chocolate chips. Then add the rest of the ingredients. Pour onto the chilled caramel. Freeze until set and serve frozen.

HOT CROSS BUNS- The Easter Rituals continue....

Hot Cross buns! Hot Cross buns!
One a penny, two a penny,
Hot Cross buns!

If your daughters won’t eat them,
Give them to your sons;
But if you have none of those little elves,
Then you must eat them all yourselves!

I love it that each holiday has delicious baking associated with it.  Take today for instance - all over the place, especially England, people bake and eat delicious sweet breads called Hot Cross buns on Good Friday.  I have never made Hot Cross Buns before, so this year I decided to go for it.  I have vague memories of having consumed store bought varieties at some point, but I am pretty sure they weren't as wholesome and delicious as this recipe.  Now, as you probably know, most Hot Cross Buns have an icing sugar cross painted on them.....not these.  I am not a huge fan of icing sugar, so I opted to omit the cross painting, but by all means, if you really like sugar, paint away!  (I just discovered a new way to ice your buns!  Mix cream cheese with a little honey, and pipe onto each bun!  Yay!)  I also meant to glaze the buns with warm apricot jam but forgot to pick some up, and all the stores are closed.  So sad.   I just baked a new batch and took a picture of the apricot glazed buns......shiny happy hot cross buns holding hands!

HOT CROSS BUNS

¾ cup organic unsalted butter, melted and cooled

3/4 cup organic whole milk

3/4 cup local honey

4 1/2 tsp (2 packages) active dry yeast

1 Tbsp sea salt

Zest of 1 organic lemon

Zest of 1 organic orange

4 organic eggs, lightly beaten

5 ½-6  cups organic flour

2 Tbsp organic cinnamon, ground

1 tsp organic nutmeg, ground

1 1/3 cups organic currants, raisins, or dried cherries or cranberries

1/2 cup apricot jam

Optional Icing: ½ cup organic cream cheese
2 Tbsp local honey

Method:  Grease a large bowl and set aside. Place  the milk in a small saucepan, over medium heat. Heat until milk is warm or reaches 110*. Pour milk into a large mixing bowl.  Add the yeast and a tablespoon of the sweetener.  Let the yeast awaken and start to foam and then stir in the rest of the honey, salt, lemon zest, and orange zest.

In a large bowl, blend together the flour, cinnamon, nutmeg, and salt. Make a well in the centre of the dry ingredients. Whisk together the yeast mixture, butter, and egg; pour into well. With wooden spoon, stir until soft dough forms.  Knead until smooth.  Then knead in the dried fruit.

Place dough in prepared bowl. Turn to coat with oil. Cover with a pot lid or overturned bowl or plate and let rise in a warm place for about 1 ½ hours.  Don't be alarmed if it doesn't expand very much.

Line 2 baking sheets with parchment paper; set aside. Turn dough out onto work surface. Knead briefly and roll dough into a log. Cut the log into 12 pieces the size of an egg.  Shape into smooth balls.  Place close together on the baking sheet and brush the tops with butter.  Cover well with a floured dish towel and let rise in a warm place for about half an hour.  When half risen in the pan, cut two gashes at right angles across top of buns.  Continue to let them rise for another half hour.

Preheat oven to 375 degrees with racks positioned in the upper and lower thirds of the oven.  Transfer buns to oven and bake until golden brown, 18 to 25 minutes, rotating baking sheets after 10 minutes.   

Meanwhile, place apricot jam in a small saucepan over medium heat. Cook until heated through; strain through a mesh sieve set over a bowl. Brush heated jam over warm buns.

 Transfer to a wire rack and cool to room temperature.

Icing: Mix the cream cheese and honey together. Usinga piping bag fitted with round tip, pipe cross on top of each cooled bun.

EASTER RITUALS- Part 2

The Easter bunny has been seen lurking around the forest in our backyard.  He was happily hopping about in the fog and mist, secretly hiding Easter eggs for all the little girls and boys.  Inside, we too were happily hopping about dying eggs for Sunday.  

Dyeing eggs with a three year old is tricky business, but we managed to salvage about 9 eggs after dying them using homemade vegetable dyes.  I was quite impressed with the cabbage dyed ones that resulted in brilliant blue hues.  As if doing all this egg dying wasn't enough, I decided to make homemade pita bread for our falafel supper tonight.  (Note to self, keep it to one project a day with a small baby and young child at the helm.)  I was going to save the L'Acadie Vineyards Organic (hard) Cider that I bought at the market last weekend for my birthday tomorrow, but I REALLY needed it tonight!  So, as I write this I am enjoying it's bubbly goodness.......cheers!

DYEING EGGS

     Growing up my family always dyed Easter eggs.  We’d boil at least a dozen vibrant red ones, which are traditional in Greek families.  I always ended up dying some multicoloured pastel ones too, because I think those colours really embody the essence of spring.  The dyed red eggs signify the blood of Christ to Greek Orthodox Christians. 

     Another Greek tradition is playing a game with the eggs called tsougrisma.  This game involves two players and Easter eggs.  Players hold an egg in their hand, and the first person taps the end of her egg lightly against the end of the other player's egg. The goal is to crack the opponent's egg. When one end is cracked, the winner uses the same end of her egg to try to crack the other end of the opponent's egg.  The player who successfully cracks the eggs of the other players is declared the winner and, it is said, will have good luck during the year.

HOW TO DYE EASTER EGGS NATURALLY

     To avoid artificial food dyes that are in Easter egg colouring kits, try experimenting with different ingredients found in your kitchen.  It is a fun activity to do with your kids to celebrate this festive season!

What you need:

* Hard boiled organic white eggs (they take on the dyes better than brown eggs, but brown eggs will work as well)

* 4 cups of fruit/vegetable solids, mashed and 3–4 tablespoons for spices per quart of water

* 2 Tbsp local organic apple cider vinegar for every quart of water

* Several pots and bowls

* Optional: stickers, rubber bands, and crayons for decorating the eggs and making interesting patterns

* Egg cartons for drying the dyed eggs

Natural egg dyes can be made from a variety of ingredients:

RED

Organic beets in cranberry juice (instead of water)

LIGHT PINK

Frozen cherries

YELLOW

Organic tumeric powder

GREEN

Wild blueberries and their juice mixed with a few tablespoons of organic tumeric

BLUE

Shredded organic red cabbage

METHOD:

Method 1—Hot (for eggs that won’t be consumed)

Place eggs in a single layer in a large, nonaluminum pan. Add the dyeing ingredient of your choice.  Cover the eggs and other dyeing “agent(s)” with one inch of water. Add 2 tablespoons vinegar per quart to help the color adhere to the egg, and bring to a boil. Next, simmer for 20–30 minutes or until the desired shade is achieved. If you cook the eggs longer than 15 minutes, they will become rather tough.

Method 2—Cold (for eggs that will be consumed)

Simmer the dyeing ingredients of your choice in a large, non-aluminum pan for 20–30 minutes.  Lift or strain the ingredients out of the water and allow the water to cool to room temperature.  Submerge the eggs until the desired color is achieved. You may keep the eggs in the solution overnight as long as it is refrigerated.  The longer the egg stays in the dye, hot or cold, the deeper the hue will be.

     If your house is anything like mine, you will have so many boiled eggs leftover from easter eggs, that you won’t know what to do with them.  So here are some potato salad recipes to help you out.

POTATO SALAD

Serves 4

1 1/2 pounds organic Yukin gold potatoes, cut into 3/4-inch cubes

1 ½ cups organic hard boiled eggs, diced

(1/4 cup organic white wine vinegar

2 organic scallions, thinly sliced

1/4 cup organic mayonnaise

1 stalk organic celery, sliced

2-3 Tbsp homemade organic relish

3 Tbsp organic parsley, chopped

2-3 organic eggs, hard boiled and chopped

sea salt and organic pepper)

Method:  Set a bamboo steamer basket over a large pot of simmering water.

Place potatoes in basket, cover basket, and steam potatoes, tossing

occasionally, until tender, 15 to 25 minutes.

Meanwhile, in a large bowl, combine vinegar, scallions, 1 teaspoon sea salt, and 1/4 teaspoon pepper.  Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature.  Add mayonnaise to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.

Variation #1

BLUE CHEESE, APPLE AND WALNUT POTATO SALAD

¼ cup organic mayonaise

1/3 cup organic yogurt

3 Tbsp organic red wine vinegar

1 tsp sea salt

½ tsp organic black pepper, ground

1 cup organic celery, thinly sliced

¼ cup organic red onion, diced

1 cup organic apple, diced

¼ organic walnuts, coarsely chopped

½ cup organic blue cheese, crumbled

Method:  Prepare potatoes as described in master recipe.   Substitute the white vinegar for the red and toss.   Let the potatoes cool to room temperature then gently fold in all ingredients.

Variation #2

INDIAN SPICED CHICKPEA POTATO SALAD

1 cup organic cooked chickpeas

½ cup organic cilantro, chopped

¼ organic lime juice

1 Tbsp organic grainy mustard

1 tsp sea salt

½ tsp organic black pepper, ground

½ cup e.v olive oil

2 cloves organic garlic, mashed to a paste

1 tsp organic ginger, finely grated

1 tsp local honey

1 ½ tsp organic cumin, ground

1 ½ tsp organic coriander, ground

½ tsp organic turmeric, ground

Method:  Prepare potatoes as described above in master recipe.  Substitute the white vinegar for lime juice and toss.  Fold in the remaining ingredients.

ARTICHOKE, BLACK OLIVE AND MINT POTATO SALAD

1/3 cup organic mayonnaise

1/3 cup organic buttermilk

2 Tbsp organic lemon juice

2 tsp organic Dijon mustard

2 cloves organic garlic, mashed

½ tsp organic red pepper flakes, crushed

2 tsp fresh organic marjoram, chopped

2 cups organic artichoke hearts, chopped

1 cup Greek Kalamata black olives, chopped

½ cup fresh organic mint, chopped

Method:  Prepare potatoes as described in master recipe.  Substitute the vinegar with the lemon juice and toss.  Fold in the remaining ingredients. 

RITUALS OF EASTER - Part One

The last few days I have been daydreaming and planning special Easter rituals and activities for the family.  We headed into the city this morning to pick up some special supplies for our Easter crafting and baking.  Faegan had fun spotting the Easter Bunny all along our journey, even in some unexpected places. The poor stuffed bunny we saw propped up at the end of someone's driveway is probably soaked by now from all the rain!  It is so special to slow down for awhile and spend time in the kitchen with a child, baking.  He loved dumping the cupfuls of flour into the bowl, measuring out the teaspoons of soda and salt, and then stirring it all together.  The best part, of course, was using the fancy Easter shaped cookie cutters to make the biscuits.  We chose an oatcake recipe to use for these treats, because they do require cookie cutters, but also because they are healthier than anything else.  (Plus I really like them!)

OATCAKES

1 cup organic whole wheat flour

1 cup organic all purpose flour

1/3 cup organic coconut sugar

1 tsp sea salt

1/2 tsp baking soda

3/4 cup organic butter

1/2 cup organic whole milk

Method:  Preheat oven to 375*.  Mix together the dry ingredients.  With a pastry blender, cut in the butter.  With a fork, stir in the milk.  Dough should just cling together.  Divide the dough into 3 parts and roll out on a lightly floured board.  Cut with cookie cutters and bake on an ungreased sheet for 10-12 minutes.

We have also been eating a little simpler around here while we do a fast for the last week before Easter. This is a tradition my family used to do when I was growing up, and it brings back fond memories for me.  So no meat, dairy or eggs for me until Sunday.  This means lots of beans at meals, including this traditional Greek black eyed pea soup.  

BLACK EYED PEA SOUP 

1/2 pound organic black eyed peas, soaked overnight

8 cups water

1/2 cup organic celery, chopped

2 cloves organic garlic, sliced

2 cups organic onion, diced

1 can pureed organic tomatoes

1/4 cup e.v olive oil

3 Tbsp organic parsley, minced (optional)

1 tsp sea salt

1/2 tsp organic pepper

Method:  Place the beans in a large soup pot and cover with the water.  Bring to a boil, then reduce to simmer and cook for about one hour, or until they are tender.  Then, add the remaining ingredients and cook, covered for 1 1/2 hours.  Season to taste.

EASTER FEASTING

I spent my life celebrating two Easters every year.  Greeks follow a different religious calendar whose main difference as far as I've noticed is the day that Easter falls on.  This year though, they fell on the same day.  The last few days have been all about preparing to celebrate Spring with family and friends.

     I managed to take some photos of the meal preparation but totally forgot to take after shots of the meal before we ate it all!  Sorry....suffice it to say it was beautiful and delicious.  And it included lots of roast lamb, because I am Greek after all, and it isn't Easter unless there's lamb. Growing up my father always roasted a whole lamb outside on the spit, rain or snow or shine. Even though my parents in Ontario were only having my brother and his family over for dinner, my Dad ordered half a lamb and they are cooking it on the BBQ....a head and all!  I didn't go that far and settled for two small legs of lamb.

ROAST LEG OF LAMB

1 leg of organic lamb, 5-6 pounds

sea salt and pepper

6 cloves organic garlic

3 Tbsp fresh oregano

3 Tbsp fresh thyme

3 Tbsp fresh rosemary

juice of 1 organic lemon

1/4 cup e.v olive oil

Method:  Preheat oven to 450*.  Make 4 slits with a knife all over the lamb.  Insert half a clove of garlic into each one. In a suribachi, smash the rest of the garlic with some salt and the herbs.  Rub all over the lamb with some olive oil and salt and pepper.  Then squeeze and rub the lemon all over the lamb.  Roast the lamb in the oven at the high heat for 10-15 minutes, then reduce to 340* for about 1 hour and 15 minutes.  Take out of the oven and let rest for 10 minutes then carve.

GREEK LEMON POTATOES

8 large organic russet or Yukon gold potatoes, peeled and cut into 4 wedges

juice of 1 lemon

1/4-1/2 cup homemade chicken stock

1/4-1/2 cup e.v olive oil

sea salt and pepper

fresh or dry oregano

Method:  Preheat oven to 350*.  Combine all ingredients in a roasting pan, being sure not to crowd the potatoes.  Bake in oven for about 60 minutes or until the edges start to brown.  Serve hot with the lamb.

SPRING SALAD with Lemon and Feta

Organic spinach

Organic baby romaine

Organic feta

Organic spring onions, sliced thin

Fresh dill, minced

Organic lemon juice

sea salt and pepper

olive oil

Method:  Combine the lettuces, feta, onion and dill in a large salad bowl.  Drizzle with olive oil, squeeze some lemon on top and season generously with salt and pepper.  Toss and serve.

Naturally dyed eggs using turmeric, handmade organic chocolate bunnies and chicks, organic spelt arrowroot butterflies, lambs, bunnies and tulips nestled in a bed of straw and moss.