Chocolate Bunnies and Cava

The modern version of Easter stems from a pagan celebration of spring and fertility symbolized by goddesses, rabbits, and eggs. The Christians seemed to have removed women out of the picture. Is it possible to replace women with chocolate?

I suppose it makes sense as chocolate and women are both fabulously sacred.

A bit of history:

The name Easter originated with the names of ancient goddesses. A Christian scholar named the Venerable Bede (672-735 CE) wrote in his book De Ratione Temporum that Easter was named after Eostre (Eastre), the Great Mother goddess of the Saxon people in Northern Europe.  Her name was derived from the ancient word for spring- eastre. Spring symbolizing a time of fertility, other goddess celebrations in the springtime include Aphrodite, Ashtoreth from ancient Israel, Astarte from Greece, Demeter, Hathor from Egypt, Ishtar from Assyria, Kali from India, Ostara, a Norse goddess of fertility.

The symbols of the Norse goddess Ostara were the hare and the egg, representations of fertility. From these it is possible we have inherited the customs and symbols of the Easter egg and Easter rabbit. In ancient Egypt the rabbit was connected to lunar and human cycles, symbols too of fertility and the renewal of life. Dying eggs was a common ritual of both the ancient Egyptians and Persians, who colored and ate eggs in honor of the spring. Christian tradition claims that when Mary Magdalene visited Emperor Tiberias she gave him a red egg as a symbol of the Resurrection, a symbol of new life. Some believe that the Christian tradition of giving eggs to each other at Easter time came from this event. Who knows? I eschewed eating eggs (painted or unpainted, ancient or modern) and instead consumed some delicious leftover raw vegan chocolate cake for my solo celebrating Easter brunch. Raw cacao is blissful any day, in the spring, summer, fall, and winter. Grace Church on Broadway & 10th Street. I was called to go to church nonetheless, an ostensibly strange event for a gal whose mother is still keeping kosher for Passover and only eating the horrid matzah. It is all deliciously beautiful to me. Jesus, Krishna, Buddha, Moses, fairies, mother Earth. We are all one. We are all teachers, inspirational leaders, made of love. Grace Church near Union Square is one of my favorite churches in the city, a place I have found myself guided to countless times over the last few years. It is a massive gothic style church with gorgeous stained glass and a lavish altar. I took the crowded subway downtown and was originally going to visit my friend at her restaurant post but knew I needed to go to church first before convening. It was perfect, naturally, as I headed into the heavy church doors just in time for a live organ meditation. The sounds emanating from the powerful instrument vibrated throughout my core, stimulating a deep sense of bliss in every cell in my body as I sat on the pew. I am grateful. Filled with grace at Grace Church.   The grand Grace Church. Opening my eyes I walked up to the altar and thanked the musician for his delightful talent before skipping through the light rain en route to visit my old pal from elementary school. She is a fiery friend, full of life and eager to contribute beneficially to the greater good of all. We chatted about veganism (her new choice of consumption for the last five weeks), letting go of attachments in regards to partners and love, the possibility of a mutual companion passing away. All is fitting and in due time for spring, a time for change and cleansing, a time to shed layers that do not serve, a time to perhaps reconsider the notions of rebirth and karma. There are always profound lessons to learn, even those which are challenging and unpleasant. Every moment a gift to open our hearts more widely to the vibration of unconditional love. Cheers to SPRING! And as I sat on the bar stool at Casa Mono next to the aged ham hock (which I prayed was killed in the most painless and kind way possible. Poor piggy! I love pigs…and bunnies, alive!), I was gifted a glass of cava by a co-worker. Happy Easter to all.   The poor piggie.

Raw Vegan Dinner Party

RAW VEGAN cuisine is colorful and fun!

On a chilly March Saturday evening in NYC I prepared a deliciously warming raw vegan dinner for 12 kind and conscious souls eager to taste my cuisine for the first time. It was a challenge albeit fun as I was requested to prepare the nourishment not only raw (uncooked) and vegan (no dairy, eggs, meat, etc.) but also without onion, garlic, and sesame. A guest decided to share a wish for no mushrooms too as I was serving the meal, an ingredient fortunately found in only two of the countless creations. So many boundaries to obey! :-)

Making macadamia nut cheese.

Letting it ferment in a nut bag.

The final cheese plate....with four types of crackers.

For nearly two days I prepped the plates, fermenting a macadamia cheese for nearly three, dehydrating crackers, a pizza crust, soaking noodles and nuts, blending, and chopping, chopping, chopping. It all came out divine, the food infused with love.

Chopping all these veggies...

add some walnuts and form into "meat" patties.

 Hors d'oeuvres included the aged macadamia nut cheese with orange and parsley and four types of crackers in addition to a trough of trail mix with pumpkin seeds, ginger, cranberries, almonds, and mango. The appetizer plate, a squash “meat” loaf over creamy clove sweet “potatoes” with mango salsa and cilantro pesto, won appeals from all. 

Voila! The appetizer.

Entrée dishes were a spread of delights: frisee greens with Asian pear, dried cherries, maple “toasted” pecans, shaved pumpkin seed parmesan, sprouts, and a honey cider vinaigrette, rosemary pizza crust with cashew ricotta, fresh and sundried tomatoes, black olives, and basil aioli drizzle, quinoa with asparagus, cranberries, and coconut served with a pineapple lime mint salad, kelp noodles with purple cabbage, carrots, red pepper, and snap peas tossed in a “peanut” (i.e. raw almond butter) sauce, and a “roasted” red pepper dip with colorful crudité.

Rosemary almond crust with cashew ricotta...

piling on the flavor, piling on the LOVE!

Add a basil macadamia pesto drizzle to garnish.

Tropical quinoa salad.

Frisee with Asian pear, cherries, maple "toasted" pecans, pumpkin seed parmesan.

Crudite with "roasted" red pepper pate.

 

For dessert we indulged in a triple berry tart with a ginger fig crust and a mocha cake with crunchy cacao nibs.

Can you believe this is RAW VEGAN?

Nearly everything was devoured, the food washed down well with complimentary wine from Burgundy. The light body of the Pinot Noir paired perfectly with the plates. Burgundian wine is always a treat.

I read tarot at the end of meal, seeing all depart with belly and heart smiles. The Sanskrit sound of the heart chakra is yum. We chant “YUMMMMM!”

With a full tummy I headed to bed, experiencing a deep and luscious food coma slumber. Raw vegetables and fruit gods danced in my dreams.
 

MOON Reflection

It is a full MOOONNN. I love the moon, her delicious and intense energy that fuels my spirit and keeps me up quite past any healthy hours of bedtime. The moon is the queen of the night, of nocturnal creatures such as felines (which I adore); the moon is also connected to the sea, another sacred sanctuary that sings to my heart. Did I mention I have a blissful turtle as one of my power animals? Gratitude to Arnold, a turtle spirit of the sea. 

The moon rules the astrological sign of Cancer, of intuition and emotions so inherently as a baby born under this sign, I gravitate to her radiance. Cancer is also a water sign and the moon too connected to the same element, making cancers and moon lovers alike susceptible to sobbing… it’s natural! And healthy release.

The moon is the counter to the sun, the energetic compliment found commonly in nature- female and male, yin and yang, dark and light. Although gender labeling is a bit oversimplified, the sun is representative of the male/yang energy and the moon thus the female/yin. The moon projects her image by reflecting the light of the sun, a passive action illustrative of perhaps the opportunity for one to travel inward during her full blaze. Full moons are a time to be deeply insightful and meditative. Especially when one cannot fall asleep.

Today is a golden gift to harness the light and illuminate one’s authentic power. Aho!

I hosted a beautiful full moon gathering at my abode and approximately 20 gorgeous souls attended, sitting around an altar with candles, crystals, and sacred herbs. We all felt the glow.
 

The Altar...crystals, Jesus, grandparents, Tibetan Buddhist medicine wheel, Brazilian shamanic rattle, sacred shells, etc.

Tara tantric goddess, Hanuman, Dharma Mittra, mala beads, tarot.

In honor of the moon I gave my personal altar an upgrade and cleansing, feeding it incense, flowers, and new cloths. Additionally to the altar I introduced my drum, which finally came back to me after travelling for the last three months in the hands of the postal gods in Southeast Asia. I am sure it had a wonderful trip but I am thrilled to see her again. Blessings blessings light light light! 

  

Shamanic drum, incense, sacred geometry, and more!

*Raw Vegan* Matzah Mending

Happy Passover y’all!

Passover is a Jewish holiday in the Hebrew month of Nissan celebrating the emancipation of the Israelites from slavery in ancient Egypt, and, so it is said, by observing the rituals of Passover one experiences the freedom that our ancestors acquired. Two nights of feasting, eating bitter herbs to remember the bitterness of slavery, drinking four cups of wine, reading the Haggadah (the story of the Exodus from Egypt), I can handle.  Eating matzah, the unleavened bread. No bueno.

I honor my ancestors with deep gratitude when I speak this truth…matzah tastes like complete sh*t. Stale. Flavorless. Cardboard. Yuck.

I must ameliorate this situation I muse, and I do, for raw vegan crackers are naturally unleavened bread! There is a god.

Breaking out the flax and chia seeds, some almond meal, fresh herbs and spices, and a couple other odds and ends, I am ecstatically inspired to make my version of “matzah”. And naturally, I whip out the heart shaped cookie cutter but it is too fun. Cooking should always be done with love.

I make four different varieties of appropriate for Passover/raw vegan biscuit…the preparation for all quite simple and the same. To my ancestors, I make two flavors for you.

Chop the ingredients.

Method: For each individual recipe place the flax seeds (or chia) in a bowl with the corresponding liquid ingredients and let sit for 30 minutes.

Let the seeds soak in liquid.

Add each mixture to food processor with the remaining ingredients, seasoning to taste. Spread thin on dehydrator or baking sheet, score or use cookie cutter, and  bake until desired crispiness….I made some crunchy and some more soft (almost like a tortilla).

Rosemary Saffron Crackers (Inspired by my late grandma’s Passover chicken soup):

·         ¼ cup flax seeds

·         ¼ cup water

·         ¼ cup olive oil

·         1 cup raw almond flour

·         ¼ cup fresh rosemary

·         1 tsp. Old Bay seasoning

·         1 tsp. saffron

·         Dash apple cider vinegar

The Vegetable Soup Cracker Version:

·         ¼ cup flax meal

·         ½ cup carrot juice

·         1 cup raw almond flour

·         2 large button mushrooms

·         ¼ cup fresh dill

·         1 tsp. Old Bay seasoning

·         Splash Braggs Aminos

·         Big handful of baby spinach

Throw all the ingredients into the processor.

GREEN GREEN GREEN...the color of the heart chakra.

       Bodega Juice (To honor NYC corner stores, which only have fresh carrot as their juice option):

·         ¼ cup chia seeds

·         ½ cup carrot juice

·         ¼ cup raw almond flour

·         ¼ cup fresh mint

·         1 tbsp. fresh ginger

·         1 tbsp. raw honey

·         1 tbsp. turmeric

·         Seasalt

You can score the crackers if ya don't want to use a cookie cutter.

      

      Chocolate Chaos (Why not?):

·         ¼ cup chia seeds

·         ½ cup fresh OJ

·         ¼ cup raw almond flour

·         1 tbsp. raw cacao

·         1 tbsp. cinnamon

·         1 tbsp. cardamom

·         1 tbsp. turmeric

·         1 tbsp. orange peel

·         2 plump Medjool dates

·         Dried cranberries, cacao nibs

·         Seasalt

"Matzah" for all.

L'Chaim! To life!