What an amazing week!! I am still feeling high from my trip to North Conway, NH. An action packed time in the White’s saw me creating an all raw dinner Friday night followed by 2 workshops on Saturday and Sunday. Besides the time in the kitchen, I was able to get some much needed time close to nature. I would spend most nights in a small log cabin tucked away on 70 + acres of land. Showering in fresh spring water, and heating the home via a wood burning stove got me to realize just how much I need to be closer to nature..
Since my days in Telluride, Co. I feel like I have let go of my true passions for the outdoors. I love the wild, and I love living as close to nature as possible. It is in my blood and it feels so right to be in a community that revolves around the outdoors. Getting a chance to spend time in North Conway has brought back a lot of those good feelings so I am grateful for the experience and motivated to get outdoors more often. This morning I woke up to a cool 14 degrees, but I ventured out without socks or a jacket and felt invigorated as oppose to freezing cold.. It is like I needed that chill to warm up my soul..
So what’s in store for me now???
I have just learned that I will be unable to head back to Canada for at least 3 months.. So I have to devise a plan, which may look like me heading back up north to work with Katrina’s Market.. I am happy to be in flow and work where it feels right..
Here are a few recipes that were featured this weekend.. Enjoy!
Squash and Miso Soup
4 cups warm water
1 cup butternut sqaush, peeled, cut into chunks
1 piece kelp, soaked 15 minutes or 2t kelp powder
1 clove garlic
1T coconut oil
5 brazil nuts
4T miso paste
1t cayenne
Place all ingredients into a high powered blender. On high, blend for 1-2 minutes or until a smooth consistency is reached. Garnish with fresh sprouts and enjoy!
High Vibe Curry Sauce
2 cups, cashews, soaked 1-2 hours
1/4 cup sesame seeds, soaked 1-2 hours
juice of 1/2 lemon
1.5T curry powder
Crystal or Celtic sea salt to taste
1/2 cup water, more as needed
Blend until creamy and smooth. Pour over chopped veggies. Place in dehydrator for 1 hour at *145. Serve immedietly
