Radishes have been calling me this Spring, and so I’ve been eating them quite a lot. I found some today at the local health food store that were so ravishingly fresh that I had to get them immediately. I came home and made this easy salad which I dressed simply with shoyu, meyer lemon and a bit of cold-pressed sesame oil. It was a perfectly refreshing pick-me-up for a 2pm snack.

I found my trusty old coconut wood chopsticks that used to go everywhere I went and it was such a pleasure to eat with them again. I don’t eat out much anymore – if I do I tend to pack things like wraps – and I had somehow returned to the habit of using a fork. Funny, but there was a time when I did not like metal to touch any of my food. So I used chopsticks exclusively for years, which were both super fun to use and highly portable!

The simple vinaigrette really complemented the radishes and made a sort of quick pickle. In fact, at the end of the salad, I sliced up another radish or two and tossed them in the remains of the dressing and let them sit for a minute to soak up all the flavor before quickly downing the crisp little slices.

I think making up a jar of these for the fridge is happening soon, they’re that appealing. There is barely a recipe but as I make all sorts of quick pickles, (my recipe book – which is supposed to be finished by now, and will be sooooon…..um – has my favorite recipe for seaweed pickles that are so delicious), I’ll jot down some proportions for you here, but it’s really, really easy to figure out, especially after you’ve made them once or twice:

Quick Radish (or carrot or or watermelon or apple) Pickles

1/2 lemon, juice of

1/8 cup of nama tamari

1/8 cold-pressed sesame oil

1 cup of thinly sliced fresh radishes

Toss it all together and let it sit out for 5 mins or so before eating, or store in the fridge for up to a week. I actually recommend making more but these amounts are just guidelines so go crazy with it. I could have eaten an entire bowlful, but only had the 3 radishes left so…


Banana Milk

April 7, 2008

I almost never have breakfast, but sometimes I do and so I have a bag of granola I made kept in the fridge for those days. I also really love almond milk and so always have soaked almonds available for milk making. However, I did run out of almonds the other day and really wanted a bowl of granola, so I was left scrounging around for what to do about milk. I was totally out of all nuts, and nearly resigned to using just water, when I realized that I had a banana. I would make Banana Milk!

But, YES, a banana! It is a bit sweet, but it did indeed make a very nice pour for granola and I highly recommend it. Oh, and it’s green because I tend to add spirulina to everything : ) It’s nice to find a nut free milk that is also very easy to make. I think I also added a spoonful each of Tocotrinols and lecuma powder to soften the tartness of the banana as I am using the wild bananas that grow all around in these parts. I am really into bananas right now and though I feel David Jubb’s wisdom pressing on me, I am ending my relationship to them gently, as Dr. Jubb himself prescribes. Can’t help but think, though, that these bananas would surely posses a greater ability to eco-sterilize, as he puts it, just by virtue of their being stronger and wild! Woo hoo!

Is this confusing for anyone? It shouldn’t be, really. In refining my food choices to be in harmony with my intellectual understanding, there is often – there is usually – an overlap where I continue eating a particular food until my body and brain are synchronized and there is no longer any desire for it. In that way, I never experience feelings of denial, just a gentle understanding that – these last few tastes are a goodbye – and I progress at a perfectly healthy pace. Works for me. It’s interesting because certain things I can just let go and never look back. I feel no need to analyze this, I just trust it because it’s working for me!


This is one of the quickest and simplest shakes around, and something I’ve begun to crave for my morning take-along meal. It’s basically a combination of chia, soaked overnight in plenty of water and added separately to a banana and spirulina blended with a bit more water and then shaken together – and I think its simplicity is utterly delicious. While I make gourmet creations for my clients and am therefore constantly creating new dishes for others, it does seem that this only increases my love of extremely simple food for myself, as much as I love the taste of a winning gourmet extravaganza!

As an aside, I must tell you this story: a funny thing happened on the way to the market…heh, sounds like the beginning of a promising April Fool’s day joke but alas, I’m just going to let that opportunity go for the moment and talk instead of this amazingly random encounter I recently had. As I was saying, I was on my to the local organic bodega for my daily staple of kale and whatever else looked good, when I happened to meet a (VERY cute) man who turned out to be a former instincto eater – from Norway of all places. He was 100% instincto for 6 years (impressive, I thought) and we had a very long converstion about how he transitioned into it ( he didn’t: he jumped in cold turkey) and how he managed – in Norway (!?) – and with friends etc. A fascinating conversation and a compelling coincidence for me, with my proclivity for eating simply. Needless to say, I stopped believing in coincidences long ago, and am going to make an attempt to go this route during this summer and see where it leads me. I love these adventures!

I’d first heard about instincto eating while doing a work/trade exchange on an organic farm in Hawaii. (Something I highly recommend looking into, by the way, where ever you are even if you don’t come all the way out to Hawaii. Small-scale organic farmers are always in need of cheap or free labor and in return, you are given room and board along with some sort of wage and learn SO MUCH and meet fascinating people, (like yourselves!) – all there with various degrees of experience growing organic produce. Going the WWOOF route is one of the best ways to begin.

I am not much into limitations but I do enjoy working within a set parameter for the sake of evolutionary growth. I guess that’s what being a spiritual being in a human body is all about though, isn’t it? Am I being too random for you? Well, don’t mind me, these little asides are part of the charm of the blogosphere and I wouldn’t be living my dream if I couldn’t rely upon at least a few of you to listen and enjoy my bizarro treks into the unknown. Thank you, and deeply, by the way!


And so, my chia breakfast shake: those light streams radiating upwards from the individual seeds are so intriguingly gorgeous! This looked so much like a giant, liquid, green strawberry that I am inspired to add fresh strawberry puree the next time I make this, probably tomorrow. Strawberries are just beginning to show up in the markets of those of us fortunate to be in the more temporate climes and I am feeling their call intensely!

I do my best to eat seasonally and locally; it’s a great meditation to work with what the earth is providing us at any given moment within one’s particular agricultural food shed, but I don’t impose any severe restrictions upon myself about it just yet. Without a real garden, I tend to just make Gratitude for whatever nutrition does come my way, my main practice. While I am fortunate to live in a place where fresh produce is grown year round, and I realize well that I was fortunate enough to even have the options that allowed me to make that choice, I really wouldn’t have it any other way. At least not without an enormous and well-managed greenhouse on my property!

***for a fascinating introduction to instincto eating and a GREAT read, I recommend, Instinctive Eating: The Lost Knowledge of Optimum Nutrition by Zephyr. And just so you are forewarned, not all instincto’s are vegetarians and neither is the author. But he details his relationship and feelings about this aspect with such enormous personal insight and wisdom that it doesn’t stop me at all from considering this one of the most compelling perspectives I’ve read, even though my flesh-eating days are a past-life memory at this point. Even the thought makes me shudder, but the book is still a vital read because even if instincto has no appeal for you at all there are valuable points here that will benefit anyone’s eating experience. Not to mention that this is an incredible, true-life adventure story.

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