Food Alchemy: Maple sap is running in a neighborhood near you!

Because I spent so many years in a town whose primary industries were maple sugar, apple butter and sweet corn when it comes to syrup season I'm a serious sap! Indeed, Burton Ohio and the surrounding territories make a big deal out of sugar season and I used to love to wake up to the smell of the woodfires burning in the sugar cabin on the square and the sweet smells that always hung in the air in the months of February and march when the sap would begin to run. Maple syrup is one of natures most perfect sweeteners and always amazes me with it's simplicity. It's a perfect example of food alchemy, take gallons of maple sap, pour them into a condenser, boil them for quite few hours and suddenly you've got golden ,sweet, perfect dense rich ambery maple syrup. 

Research has discovered what those of us who are addicted to it have known for years. They've finally labeled it a superfood and for good reasons. Maple syrup has some pretty serious anti -inflammatory  and antioxident properties and is high in zinc making it a fabulous slow food tonic for your immune system! For years I've used it as part of my master cleanser  which is a delicious lemonade of lemon juice, maple syrup, cayenne pepper and a bit of olive oil. It's a wonderful pickmeup for a system that's sluggish for eating so much heavy winter food!

They've also discovered that maple syrup could be very useful in the fight to stabilize blood sugar, making it a boon for diabetics. I don't know about you but I'd always take a tablespoon full of maple syrup in my coffee over a teaspoon of splenda anyday! It's the one treat that I can give my horse and pony both who have Cushings disease, because it doesn't cause an infammatory response in their bodies, unlike other commercial horse snacks. One maple sugar leaf is a huge treat for them and I notice that after that they're satisfied unlike when I give them a premade treat. It would seem that empty calories do the same thing in all creatures, by giving us a taste that we crave but no depth to the experience. Give me one perfect chunk of maple cream anyday over a candy bar. It's practically a religious experience for meespecially when it's laced with black walnuts!

When we moved from Windesphere, I knew that I would miss experiencing the annual sap run so I do go back every year. However this year I was to get a surprise! I walked out of my house the other day to find that one of my wonderful neighbors had hung sap buckets on all of the maple trees on the street. Now I live on a little brick street in the middle of a fairly busy city so this was definitely a sight that was out of the ordinary. I stood there with tears running down my face, I seriously did. There was something so touching to me about creating this perfect food wherever you could find it and not relegating it to a certain place . I called him immediately..."Phil, you hung sap buckets!". "Yep" he said...I thought that it would be fun to do with the kids. My street has tons of little kids who were about to learn something very important,that you can farm wherever there's land, that you can take the power into your own hands and control your food sources yourself. I thanked him and he promised me a taste of the syrup if he got enough. 

Three days later I came home to find my husband grinning from ear to ear. "You just missed Phil and the kids" he said, but there's a present in the refrigerator for you. I opened it up to find a little container of Haagen Dazs ice cream and an adorable little mapleleaf shaped bottle of syrup. I was astonished. More tears and then such an intense joy came over me. I ran down to their house to get a picture of my pals Frances and Griffin with their syrup and of course Phil was eager to tell me all about it. "I was up until three am...I really got to know it, how the sap would boil down and I could tell by the way that it looked if I was close. This batch is too thin, but now I know what to do with the next. Next I'm making cheese. Did I tell you that I love this guy? It just doesn't get much better than that! The syrup is amazing, with a taste that is so fresh and wild and infused with an extra ingredient called love.  My first plantings this spring will be sugar maples and maybe some birch trees too. I've got a goal to fill up the whole street with trees so that we can have buckets in front of every house. How amazing would that be?

I use maple syrup for all kinds of things...mixed with bourbon, teriyaki and a bit of olive oil, it becomes a perfect marinade and glaze for fresh fish or chicken. That same marinade with a touch of lemon juice and a wee bit of mustard and fresh garlic makes a perfect salad dressing! Try it baked on a wedge of fresh brie cheese with handfuls of buttery cinnamon toasted walnuts. A bit in my coffee with a touch  cardamom and cream is a perfect winters drink, to say nothing of a couple of tablespoons of maple syrup, bourbon and a bit of lemon juices shaken over ice and poured into a cocktail glass.  A little known fact is that maple sap over ice with a little bit of lemon juice and agave nectar is one of the healthiest things that you can drink, full of vitamins, minerlas, natural sugars and electrolytes, it's the perfect apre' sports drink and of course who could forget the time honored tradition of maple syrup on snow or hot maple stirs, that simple gift of booiled mple syrup in a bowl with a wooden spoon. You simply stir it quickly until it becomes maple cream....I lived for that treat every year as a child and I can tell you that life doesn't get any better,sweeter or richer than that!  

 

All pictures are mine with the exception of the maple sugar owl which is from the website Pieces of Vermont. 

Bewitching words of Wisdom: Sophia Loren

 

 

 If you haven't cried your eyes can't be beautiful.....

 

The Windesphere Witch is in! Come and Sit for a Spell!

 

Are you passionate about your gardens, fresh food,animals and herbs? How about a natural way of life that will keep you and everyone you love healthy, beautiful from the inside out and happy. I'm a good old fashioned village greenwitch/herbalist who loves nothing more than to spend long days in her gardens tending her healing herbs, cooking for her family (4 legged and 2) and friends while brewing delightful potions to help keep you healthy , lovely and sexy all over!  I have been  a practitioner of the Wise Woman Traditions,  Shamanic Soul Retrieval and past life regression work, Reiki, medical intuition and hands on energy healing for several decades. I also love to help others craft rituals and celebrations for conception, birth and end of life and everything in between. On occasion for lack of a better term I'm a "Ghostbuster". People are always wondering why I’m smiling...I enjoy what I do, I love to help others learn to live well.  

I love being the one to show you how to create your dreams, homecook the healthy yet delicious meals that you long to , have your home be your castle through delightful interior styling that reflects YOU, not the latest fashion trends. When we’ve created your perfect life, I’ve created mine! There are so many reasons to celebrate and everyday can be an excuse to express your own creativity and joy. We’ll explore local farmers markets and experience the magic to be found in living organically with the seasons. Taste the wild , wonderful foods that live in our backyards , fields and forests and you will begin to develop an entirely fresh connection to the world. I've always got a teapot of fresh herbs steeping and plenty of healthy tea sandwiches so I hope that you'll come for a visit soon! Come join me and learn to make every season and everyday a remarkable treat to be experienced by everyone that you love!

 Now for the necessary disclaimer:

  I'm not a registered nutritionist , dietician or personal trainer and nor am I paid for anything written in this blog. Everything contained on this blog is based upon my own personal observations, opinions or experiences I've had in my life and along my weight loss/healing/spiritual/life and health journey.

Many don't realize this but the title “herbalist” is not regulated by any governing body in the US. This means anyone who desires to do so can deem themselves an herbalist. To maintain personal standards and relay the degree of learning obtained, herbalists in America typically use the title their school or teacher gave them.

  I write about and document what I've done, what I do, what I think and what has worked for me. Keep in mind that every person and every body is different. Don't expect to have the same results as me (or anyone else). And while I don't think any of my behaviors are risky, they may be risky for you depending on your own personal health and medical history. If you do wish to try anything mentioned here, please do so at your own risk.

 

 

Food Alchemy!

 

 

It's a beautiful morning here at Windesphere and the first and best news is that since we were last together is that I’ve lost 7 pounds! Yes you heard me! 7 glorious pounds! I’m learning so much about the way that I eat and I will admit that it hasn’t been without its ups and downs. I woke up in the middle of the night just now realizing that I’d been hiding from the world for the last 9 years under all of this belly fat. I haven’t accomplished yet many of the things that I want to in this lifetime and I’m 52. Peeling away this layer of armor is exposing all of the tender places and I’m scared, but I’m definitely ready. I’m definitely trying to figure out who and what I’m going to be when I grow up! Any thoughts? I'm willing to listen to all suggestions! Like I wrote a couple of weeks ago, I’m not using any particular cleanse. For years I’ve tried everything, but not with any lasting results. I’ve decided to create my own lifestyle, using a combination of the French techniques that I love, Asian foodie wisdom and a bit of alchemy. Alcohol is definitely on my mostly avoid list because I’ve discovered that it actually holds my weight in place. We’re using one night to splurge, which is a tremendous amount of fun! One night doesn’t destroy the diet but I must admit that I’m always happy the next morning to go back to the plan because now that my body is used to eating smaller portions of really good food I always feel a bit bloated. Thank goodness for my amazing husband. I just don’t know that I’d keep this up without his support. He’s convinced me though that I’ll like the end result even more than he will which keeps me going even when I’m this terrified. Did I mention that I even worked out by myself last week? That’s huge for me! Jim had the flu and I went anyhow. I can’t believe how hard that was to do, but my reward was a soak in the whirlpool and some time in the steam room and that was heaven. Herbs and spices play a huge role in this diet and this particular way of cooking serves them well. I use herbs and spices not just for flavor, but for their healing properties and actually one little known part of my life is that I trained for over 10 years with one of the most amazing herbalists I’ve ever known, the classic “good witch with the cottage in the woods” , a wise woman named LaWanna Rine. La Wanna taught me that food IS medicine, long before it became chic to think that way! Everything brewing in her kitchen had a purpose and she wildcrafted most of it, just as do I to this day except when the snow is flying. In the heart of winter, that’s what Penzeys herbs and spices are for and if you’ve never tried them, they’re absolutely wonderful. Their spice and herb blends can make a decent cook out of anyone, even those who thinks that they can’t cook. A trip to the Penzeys store is a fantastic experience and I take people there to teach them about herbs and flavor. Everything is incredibly fresh and just like the glass cloches that are currently so popular in fine fragrance or candle stores, when you lift the lid on a Penzeys jar you’ll get the pure , fresh perfume of perfectly stored herbs. I do use supplements but my tastes prefer my herbs as close to the origins as possible so when I can get them that way that’s all I’ll use. Real food is live food and that’s what I believe that you need to create real wellness. Right now I get up every morning and pretend that I’m at a lovely spa. I make my cup of Earl Grey tea and flavor it with a delicious and creamy raw honey. Sometimes I have juice and sometimes I have fresh oatmeal that I prepare with almond milk, cinnamon and fresh berries. My husband was the every day bowl of cereal type and now I’m experimenting with all kinds of foods for breakfast, like smoked salmon with fresh dill instead of bacon or vegan breakfast burritos with fresh citrus salsas and guacamole. It not only has to taste good, but it needs to look and smell wonderful or we all know that I’m not going to eat it and instead start binging once again on bacon and brie! I’ve discovered that the key to success here is to cook our food myself. Going out is always lovely, but there are several things that I’ve discovered. For starters it’s true, unless you have someone to share it with the portions in this countryARE way too big. Secondly and even more important to the success of this program is the fact that even good restaurants accentuate flavor with all sorts of added naughtiness like too much butter, cream and a bit of sugar here and there. That’s fine for splurge night but not for everyday fare. I’m enjoying the challenge of preparing good food, with great ingredients and fabulous natural flavors. For me cooking is alchemical, much in the same way that many of the natural perfumers that we love create their fragrances. A bit of sage, a pinch of fresh rosemary and a few lavender buds stewed with a bit of white potato and leek turn a simple chicken breast into a fragrant and soothing dish that settles my stomach easily.   Fresh butternut squash baked with fresh sage, ginger, a bit of Earth Balance “butter” and a bit of maple syrup relaxes me completely and makes me feel like I’m eating dessert! You can take that same squash recipe and puree it with some coconut milk and pour the whole thing into an ice cream maker. Serve it with crystallized ginger sprinkled on top and if you can find it, some fresh mochi. If you can’t find fresh mocha, whole foods has a terrific prepared mochi (a pounded rice paste) that comes in a pack and is ready to use. Just slice into bite size pieces and bake according to the directions. Dust it with a bit of Chinese 5 spice powder and a bit of “Butter “ and some honey. This is one of my sweet secrets, absolutely delicious, fragrant and so good for you! For me, the final piece of the puzzle is  always presentation. Make it beautiful , make sitting down at the table a feast for the senses! Make sure you sit down to eat, put everything on a pretty plate, put your tea in a teacup, use a cloth napkin (so much better for the environment) and treat yourself well because you’re worth it! Buy a crystal goblet or two and use them for everything, even water! Turn on some music that you love. Chew and breathe ; as my mother used to say "relax and make every day into a day for candles and wine"! Dress up a bit and dab on some fabulous perfume, today I'm wearing Tom Fords utterly luscious Tobacco Vanille which is the equivalent of dessert in a flacon. This is about having a real relationship with your food and allowing it to nurture and love you back. If you’re joining me on this journey, please leave a comment and let me know how you’re doing! It’s great to have such good friends to share this with and I’m thankful for you all!                                               Eat Well, Be Well, Live and Love well! Photograph from  www.penzeyspices.com

 

Food Alchemy!

 

Happy Foodie Sunday! The first and best news is that since we were last together is that I’ve lost 7 pounds! Yes you heard me! 7 glorious pounds! I’m learning so much about the way that I eat and I will admit that it hasn’t been without its ups and downs. I woke up in the middle of the night just now realizing that I’d been hiding from the world for the last 9 years under all of this belly fat. I haven’t accomplished yet many of the things that I want to in this lifetime and I’m 52. Peeling away this layer of armor is exposing all of the tender places and I’m scared, but I’m definitely ready. I’m definitely trying to figure out who and what I’m going to be when I grow up! Any thoughts? I'm willing to listen to all suggestions! Like I wrote a couple of weeks ago, I’m not using any particular cleanse. For years I’ve tried everything, but not with any lasting results. I’ve decided to create my own lifestyle, using a combination of the French techniques that I love, Asian foodie wisdom and a bit of alchemy. Alcohol is definitely on my mostly avoid list because I’ve discovered that it actually holds my weight in place. We’re using one night to splurge, which is a tremendous amount of fun! One night doesn’t destroy the diet but I must admit that I’m always happy the next morning to go back to the plan because now that my body is used to eating smaller portions of really good food I always feel a bit bloated. Thank goodness for my amazing husband. I just don’t know that I’d keep this up without his support. He’s convinced me though that I’ll like the end result even more than he will which keeps me going even when I’m this terrified. Did I mention that I even worked out by myself last week? That’s huge for me! Jim had the flu and I went anyhow. I can’t believe how hard that was to do, but my reward was a soak in the whirlpool and some time in the steam room and that was heaven. Herbs and spices play a huge role in this diet and this particular way of cooking serves them well. I use herbs and spices not just for flavor, but for their healing properties and actually one little known part of my life is that I trained for over 10 years with one of the most amazing herbalists I’ve ever known, the classic “good witch with the cottage in the woods” , a wise woman named LaWanna Rine. La Wanna taught me that food IS medicine, long before it became chic to think that way! Everything brewing in her kitchen had a purpose and she wildcrafted most of it, just as do I to this day except when the snow is flying. In the heart of winter, that’s what Penzeys herbs and spices are for and if you’ve never tried them, they’re absolutely wonderful. Their spice and herb blends can make a decent cook out of anyone, even those who thinks that they can’t cook. A trip to the Penzeys store is a fantastic experience and I take people there to teach them about herbs and flavor. Everything is incredibly fresh and just like the glass cloches that are currently so popular in fine fragrance or candle stores, when you lift the lid on a Penzeys jar you’ll get the pure , fresh perfume of perfectly stored herbs. I do use supplements but my tastes prefer my herbs as close to the origins as possible so when I can get them that way that’s all I’ll use. Real food is live food and that’s what I believe that you need to create real wellness. Right now I get up every morning and pretend that I’m at a lovely spa. I make my cup of Earl Grey tea and flavor it with a delicious and creamy raw honey. Sometimes I have juice and sometimes I have fresh oatmeal that I prepare with almond milk, cinnamon and fresh berries. My husband was the every day bowl of cereal type and now I’m experimenting with all kinds of foods for breakfast, like smoked salmon with fresh dill instead of bacon or vegan breakfast burritos with fresh citrus salsas and guacamole. It not only has to taste good, but it needs to look and smell wonderful or we all know that I’m not going to eat it and instead start binging once again on bacon and brie! I’ve discovered that the key to success here is to cook our food myself. Going out is always lovely, but there are several things that I’ve discovered. For starters it’s true, unless you have someone to share it with the portions in this countryARE way too big. Secondly and even more important to the success of this program is the fact that even good restaurants accentuate flavor with all sorts of added naughtiness like too much butter, cream and a bit of sugar here and there. That’s fine for splurge night but not for everyday fare. I’m enjoying the challenge of preparing good food, with great ingredients and fabulous natural flavors. For me cooking is alchemical, much in the same way that many of the natural perfumers that we love create their fragrances. A bit of sage, a pinch of fresh rosemary and a few lavender buds stewed with a bit of white potato and leek turn a simple chicken breast into a fragrant and soothing dish that settles my stomach easily.   Fresh butternut squash baked with fresh sage, ginger, a bit of Earth Balance “butter” and a bit of maple syrup relaxes me completely and makes me feel like I’m eating dessert! You can take that same squash recipe and puree it with some coconut milk and pour the whole thing into an ice cream maker. Serve it with crystallized ginger sprinkled on top and if you can find it, some fresh mochi. If you can’t find fresh mocha, whole foods has a terrific prepared mochi (a pounded rice paste) that comes in a pack and is ready to use. Just slice into bite size pieces and bake according to the directions. Dust it with a bit of Chinese 5 spice powder and a bit of “Butter “ and some honey. This is one of my sweet secrets, absolutely delicious, fragrant and so good for you! For me, the final piece of the puzzle is  always presentation. Make it beautiful , make sitting down at the table a feast for the senses! Make sure you sit down to eat, put everything on a pretty plate, put your tea in a teacup, use a cloth napkin (so much better for the environment) and treat yourself well because you’re worth it! Buy a crystal goblet or two and use them for everything, even water! Turn on some music that you love. Chew and breathe ; as my mother used to say "relax and make every day into a day for candles and wine"! Dress up a bit and dab on some fabulous perfume, today I'm wearing Tom Fords utterly luscious Tobacco Vanille which is the equivalent of dessert in a flacon. This is about having a real relationship with your food and allowing it to nurture and love you back. If you’re joining me on this journey, please leave a comment and let me know how you’re doing! It’s great to have such good friends to share this with and I’m thankful for you all!                                               Eat Well, Be Well, Live and Love well!