Shots For the New Millenium :)

I did my fair share of drinking shots when I was a little younger. A wide variety I might add… 
I once woke up in Disney World due to Jager and a man named Jeff…
But I have discovered a new shot that does my body good, and in my years ambling on since I swore off jager, I finally have a new purpose for all those cools shot glasses I never use anymore, but can’t bring myself to get rid of :)

So like I said in my last blog, I did myself a lil juice cleanse….
I did it through my yoga studio with a place called Dtox, that not only puts together a comprehensive box of juice for your day, but also delivers it in a nice little cooler bag, labeled with directions on when to drink what.
Well one of the things about being “glutarded” is that the jury is still out on wheatgrass. I can tell my body is not fond of it, but then again sometimes it feels the same way about Jameson. :)
Either way I tend to avoid it. With the Dtox Box you got two elixers, as they call them. One was aloe based and one was wheatgrass. I asked and they replaced it with a tumeric elixer that blew my socks off. 
I came up with my own recipe and have even bought a new masticating juicer (Omega 8600) to better juice my fresh Tumeric roots I get at our big huge Farmers Market.
Tumeric is known for it’s anti-inflammartory properties, and I gotta tell ya I have noticed a HUGe difference in the inflammation I had goin on in my body. The bloatedness and digestive issues are gone and I feel so much better. 
I do a shot or two of this a day and I highly suggest you do the same!  If you don’t wanna splurge on a big ole masticating juicer, they make smaller hand crank ones that work just great. They attach to your counter top, and it’s also a nice little work out :)

Here’s one :)

http://www.amazon.com/Lexen-Healthy-Juicer-Manual-Wheatgrass/dp/B0002LY8PA/ref=sr_1_1?ie=UTF8&qid=1393954239&sr=8-1&keywords=hand+crank+wheatgrass+juicer

I always reuse my old kombucha bottles, so this recipe actually fills up two of them for me and my man and they lat a little over a week. But feel free to change the ratios of stuff to better suit your tastes.

Here’s my recipe

2/3 cup juiced tumeric root
1/3 cup juiced ginger root
Juice of two lemons
2 tablespoons honey melted in filtered water
1 1/2 cups filtered water

It’s a little different from the shots of jager I was doing in my younger days, but it’s still got that burn that’ll make your face pucker! Remember ladies, just flap your hands around… that makes it go down easier :) Shots For the New Millenium :)

I did my fair share of drinking shots when I was a little younger. A wide variety I might add… 
I once woke up in Disney World due to Jager and a man named Jeff…
But I have discovered a new shot that does my body good, and in my years ambling on since I swore off jager, I finally have a new purpose for all those cools shot glasses I never use anymore, but can’t bring myself to get rid of :)

So like I said in my last blog, I did myself a lil juice cleanse….
I did it through my yoga studio with a place called Dtox, that not only puts together a comprehensive box of juice for your day, but also delivers it in a nice little cooler bag, labeled with directions on when to drink what.
Well one of the things about being “glutarded” is that the jury is still out on wheatgrass. I can tell my body is not fond of it, but then again sometimes it feels the same way about Jameson. :)
Either way I tend to avoid it. With the Dtox Box you got two elixers, as they call them. One was aloe based and one was wheatgrass. I asked and they replaced it with a tumeric elixer that blew my socks off. 
I came up with my own recipe and have even bought a new masticating juicer (Omega 8600) to better juice my fresh Tumeric roots I get at our big huge Farmers Market.
Tumeric is known for it’s anti-inflammartory properties, and I gotta tell ya I have noticed a HUGe difference in the inflammation I had goin on in my body. The bloatedness and digestive issues are gone and I feel so much better. 
I do a shot or two of this a day and I highly suggest you do the same!  If you don’t wanna splurge on a big ole masticating juicer, they make smaller hand crank ones that work just great. They attach to your counter top, and it’s also a nice little work out :)

Here’s one :)

http://www.amazon.com/Lexen-Healthy-Juicer-Manual-Wheatgrass/dp/B0002LY8PA/ref=sr_1_1?ie=UTF8&qid=1393954239&sr=8-1&keywords=hand+crank+wheatgrass+juicer

I always reuse my old kombucha bottles, so this recipe actually fills up two of them for me and my man and they lat a little over a week. But feel free to change the ratios of stuff to better suit your tastes.

Here’s my recipe

2/3 cup juiced tumeric root
1/3 cup juiced ginger root
Juice of two lemons
2 tablespoons honey melted in filtered water
1 1/2 cups filtered water

It’s a little different from the shots of jager I was doing in my younger days, but it’s still got that burn that’ll make your face pucker! Remember ladies, just flap your hands around… that makes it go down easier :)

Shots For the New Millenium :)

I did my fair share of drinking shots when I was a little younger. A wide variety I might add…
I once woke up in Disney World due to Jager and a man named Jeff…
But I have discovered a new shot that does my body good, and in my years ambling on since I swore off jager, I finally have a new purpose for all those cools shot glasses I never use anymore, but can’t bring myself to get rid of :)

So like I said in my last blog, I did myself a lil juice cleanse….
I did it through my yoga studio with a place called Dtox, that not only puts together a comprehensive box of juice for your day, but also delivers it in a nice little cooler bag, labeled with directions on when to drink what.
Well one of the things about being “glutarded” is that the jury is still out on wheatgrass. I can tell my body is not fond of it, but then again sometimes it feels the same way about Jameson. :)
Either way I tend to avoid it. With the Dtox Box you got two elixers, as they call them. One was aloe based and one was wheatgrass. I asked and they replaced it with a tumeric elixer that blew my socks off.
I came up with my own recipe and have even bought a new masticating juicer (Omega 8600) to better juice my fresh Tumeric roots I get at our big huge Farmers Market.
Tumeric is known for it’s anti-inflammartory properties, and I gotta tell ya I have noticed a HUGe difference in the inflammation I had goin on in my body. The bloatedness and digestive issues are gone and I feel so much better.
I do a shot or two of this a day and I highly suggest you do the same! If you don’t wanna splurge on a big ole masticating juicer, they make smaller hand crank ones that work just great. They attach to your counter top, and it’s also a nice little work out :)

Here’s one :)

http://www.amazon.com/Lexen-Healthy-Juicer-Manual-Wheatgrass/dp/B0002LY8PA/ref=sr_1_1?ie=UTF8&qid=1393954239&sr=8-1&keywords=hand+crank+wheatgrass+juicer

I always reuse my old kombucha bottles, so this recipe actually fills up two of them for me and my man and they lat a little over a week. But feel free to change the ratios of stuff to better suit your tastes.

Here’s my recipe

2/3 cup juiced tumeric root
1/3 cup juiced ginger root
Juice of two lemons
2 tablespoons honey melted in filtered water
1 1/2 cups filtered water

It’s a little different from the shots of jager I was doing in my younger days, but it’s still got that burn that’ll make your face pucker! Remember ladies, just flap your hands around… that makes it go down easier :)

Music and Yoga : Finding Your Instrument

My friend Piper recently revealed the theory that when you find your musical instrument, you won’t be able to put it down. That you will play and play and play that instrument until you play yourself silly. This thought rolled off her lips as she picked around on the guitar in my kitchen, saying that she didn’t consider herself a guitar player. But if she ever found “her” instrument, she wondered what it would feel like.

I have found the case to also be true for me when it comes to yoga.
I always liked the idea of yoga. I have tried out several kinds of yoga at lots of different places.

I tried hot yoga . While I liked how I felt afterwards, I found myself checking the clock every minute after the half-way mark, wondering why the hell I was paying money to feel like this… Sweat pouring down my face, mixing with grunts of regret as I attempted to hold steady through the blazing temperature. I often took on the pallor of an Oompa Loompa from Willy Wonka; a long-lasting deep scarlet-orange kind of color, which eventually settled into a mild jaundicey mustard color that still took hours to fade back to my usual shade of moon tan.

I tried one of the more Ashram-y kinda spots with my mom. While I enjoyed the classes, I found them to be overly serious at times. I went to beginners yoga, and fell asleep once…. or twice. I later tried a pilates class and whoa! I was way out of my element. It was too hard and I couldn’t laugh without extreme pain for the next week (first world problems, I know). I couldn’t find the happy medium. Sometimes I found myself peeking around to make sure I was doing what everyone else was, worried I would disturb someones very serious practice. I felt like an ostrich in a room of graceful gazelles.

I liked the suspension yoga I found in Tennessee, whilst traveling on tour, but I was the only one who showed up to the class, and it was a little intimidating. Plus I was unable to follow up because I didn’t live there.
At times I was put off at other studios by being “adjusted”. While I don’t want to do the postures wrong, I also have lower back issues, and do what I “can” sometimes instead of the entire posture. One studio had instructors coming out of training, shadowing the actual instructor, and I was repositioned by all three separately, while in the same posture. I was so embarrassed and flustered, it undid my yoga….
While I knew to alert instructors to a personal injury, sometimes after you heal, you forget, only to find yourself feeling the twitchy warning to watch yourself while in the middle of your downward facing dog.

I just couldn’t find my instrument - my yoga studio; to yoga and yoga and yoga, until I yoga-ed myself out….

Then I found Nirvana Yoga in Atlanta, nestled in historic Grant Park in Atlanta.
I arrived for the class, after parking in the wrong spot and having to run to make it in time. Rushing to yoga is such a moronic activity…. I know. Walking into the room I was amazed at the high ceilings and warm feel of the wooden walls. The instructor mentioned we should all have a blanket and bolster, 2 things I had never had for a yoga class. As Amanda (the instructor) led us through the new and creative postures I had never done before, I felt my body responding to the relaxed atmosphere. She walked around the room, assuring us to listen to our bodies. That if we didn’t feel up to some of the more rigorous flow postures to “meet us in down dog, or childs pose”. If she slipped up direction, she giggled, with an occasional and well timed reminder to smile when we found ourselves in a particularly difficult posture. She was knowledgeable and soothing, while remaining professional and light. I especially enjoyed the end of the class, when we moved into Shivasanna, relaxation pose, and offered to come around and cover each of us with a blanket and a lavender eye pillow for the last portion of class. Magical.

It was life changing. I emailed the owner of the studio the next day to tell her how amazed and happy I was to find her studio. I proceeded to attend more classes per week. I signed up for their WInter Cleanse, and amazed myself with a 3 day juice fast, daily yoga and a visit to a sweat lodge.
I have since decided to take yoga teacher training. I attend classes at least twice a week and practice in my living room. I have achieved postures I never would have attempted before, often under the watchful eye of Leigh Ann Neal, the owner of Nirvana.

It took a while to find my instrument; my yoga studio. I know many of you have had the same problem. Find your practice. A space where you breathe in and think to yourself, here it is…. Even if it is your own living room. Just remember that as long as you keep looking, one day you will find yourself yoga-ing until you yoga yourself silly, and there is very little on this planet that feels as good.

This is where I am right now….

This is where I am right now….

brightlightsloudnoises:

those sunday nights
are gone
and someone else
is living in that
room now,
someone
who has probably
put up
a discount
painting
of a sailboat
where they patched
up the hole i put in the wall

those sundays are
gone,
and my parking spot
will be used by someone
else
and the…

Again…amazing

“Ultimately, we will lose each other
to something. I would hope for grand
circumstance—death or disaster.
But it might not be that way at all.
It might be that you walk out
one morning after making love
to buy cigarettes, and never return,
or I fall in love with another …
It might be a slow drift into indifference.
Either way, we’ll have to learn
to bear the weight of the eventuality
that we will lose each other to something.
So why not begin now, while your head
rests like a perfect moon in my lap …?
Why not reach for the seam in this …
night and tear it, just a little, so the falling
can begin? Because later, when we cross
each other on the streets, and are forced
to look away, when we’ve thrown
the disregarded pieces of our togetherness
into bedroom drawers and the smell
of our bodies is disappearing like the sweet
decay of lilies—what will we call it,
when it’s no longer love?”
— "Love Poem," Tishani Doshi (via commovente)

Amazing…

This is amazing detail!!!! Beautiful work! So simple yet so complex…. This is amazing detail!!!! Beautiful work! So simple yet so complex…. This is amazing detail!!!! Beautiful work! So simple yet so complex…. This is amazing detail!!!! Beautiful work! So simple yet so complex…. This is amazing detail!!!! Beautiful work! So simple yet so complex…. This is amazing detail!!!! Beautiful work! So simple yet so complex…. This is amazing detail!!!! Beautiful work! So simple yet so complex…. This is amazing detail!!!! Beautiful work! So simple yet so complex….

This is amazing detail!!!! Beautiful work! So simple yet so complex….

The Unintentional Vacation….

Well we definitely had an adventure this trip… aside from me learning to drive a living room on wheels, Millie decided to let us know how she was feeling everyday…

Day 1: She ran out of gas

Day 2: Powersteering went out

Day 3: 2 loud backfires and she just died goin down the highway. Got on the phone with The Biker, he talked us through taking it all apart and putting it back together, she magically started back up and we made it to the gig with 30 minutes to spare. 

Day 4: We made it to Maryland and had a wonderful crab dinner with friends and fans before the show. We returned to grab Millie and head to the bar we were playing only to discover it had been raining INSIDE the camper for a few hours.. my clothes would’ve been drier if I had pulled them out of a pool! Bill was fantastic and gave us a HUGE tarp that fit over her nicely, and gave us the sanctity of his couches insides his beautifully warm house for the night!  

Day 5: Bill gets under and fixes the power steering so I can actually make turns. Craig and I clean up inside and take off for Home Depot where I recaulked the roof! Yay me! 

This is when the days start to kinda blur together… but we played Carrboro at the Southern Rail which was a fantastic venue with great people! We made lotsa new friends (they have great food, including gluten free bread!!!!) and had a great time.  This was followed by 2 days off, complete with comic book stores (yay!) and an amesome used bookstore with 2 cats for petting, and of course.. a dead camper battery.  

We got a jump and parked at a Walmart that night. I wanted to turn her around so she was more level and went to start her, nothin… I am in tears at this point. We both start googling stuff, with very little signal, to basically find a bunch of unhelpful stuff… Until I read something that suggested “jiggle the shifter” so I reached over to do so, only to discover she was sitting in reverse… REALLY?????
I am an idiot… but at least there wasn’t an actual issue, for the moment anyway….

We made it up to the Nielsens, despite the fact that I think we somehow picked up some water in the gas tank.. then the vent cover flew off the roof going down the highway… and the closet door fell off… but we made it. Played a great show, debuted some new banjo tunes and drank the night away with some awesome people! 

Got to sleep by the bay with the ocean and the stars lookin over us, as we looked right back. So nice to curl up in my warm bunk with the sounds of the waves and water… 

Heading up to Virginia to play the Blue Moon Diner, we blew the radiator hose 5 miles away from the venue… sigh… I called The Biker and lamented our predicament. For days he had been telling me that once we got to Virginia that he had a guy that was gonna come look over the camper and do some adjustments. When I called him to tell him we were broken down, he asked for my exact location and said that “the guy should be there in 25 minutes”…. As I sat there in my blue chair outside the camper I hear the sound of a familiar motorcycle, and look up, thankfully to see Phil, The Biker, there to rescue me himself… He loves to surprise me like that and I love him for it! After a small fix with the hose, we were on to play the diner with the most wonderful owner, Laura… we love her! 

My Biker had come to our rescue with the radiator hose… little known to all of us a much bigger problem had begun to rear its ugly head… Craiggers and I had noticed we were taking in alot of oil INTO THE CAB of poor Millie… that was then soaking the carpet, and slowly burning off inside on the metal floor boards below, creating a “blacklung” kinda situation for us. we were adding up to 2 quarts of oil every 100 miles, and she was pouring oil out below at every stop. Finally I went to crank her and she wouldn’t start. So much oil had blown up inside the enguine, it was covering the spark plugs and had gotten to the distributor cap. 

No bueno.

Phil (my biker) turned around from his trip home to come back, rig it, and lead us to his friends unoccupied home waaaaayyyyy up in the mountains of North Carolina; Crestin, Ashe County. His friend Dave had bought some land, built a beautiful home and then had to move back to Atlanta for work. But he, being the wonderful man I have never met, told Phil, “my garage is your garage”. So Millie traveresed the frightening mountain roads for the first time… at night… being led by My Biker, with night-blindness….

We made it, parked her and fell asleep. 

I woke up to such beautiful surroundings… we are in a beautiful house, up on a hill, overlooking hills covered with goldenrod and tall shooting grasses. Goats, chickens, ducks and a donkey named Ruby were milling about the various yards and slopes, munching happily on bugs and tender green shoots.  

My Biker got up early and started taking her apart to see what the issue was. We had blown the main seal. That entails taking out the radiator, water pump, fuel pump, harmonic balance and many other scary looking, oil covered parts to get to the timing set.  Most of it came off as it should, until we got to the timing set cover, which had 1 nefarious bolt that refused to let go and the cover was stuck. He started on this around 9am. At 9:30pm, after 3 more awesome dudes (Rusty, Butch and his father) came and left with tools and man power, Craiggers and Phil finally pulled the cover off. I have never seen anyone more tired and covered in oil. Poor Phil… Cheez and Rice that was a Looooooonnnnnggggg job. 

Basically someone had tried to repair it back in the day, but took really shitty shortcuts and made it nearly impossible to repair.

We shut down the garage for the night, closing the door, and stepped outside to look at the amazing stars up here. It was then we realized the door was locked and the keys were inside….

REALLY??????

Craig vaulted me up, and I monkeyed onto the front balcony and eventually into the house.

Rusty and his wife, Angela, who live at the bottom of the hill, being the saints that they are, donated fresh eggs, veggies, gluten free pasta and spagghetti fixins to keep us fed. I made us a big dinner and we all passed out….

We of course could not get the parts, so we did what we could and I cooked us a big pork chop dinner!  Parts came in,the next day. The Biker went to get em, Craig and him got to work! At 4 pm I heard the most glorious sound… Millie once again coming life!

After replacing the timing gears, water pump, front main seal, crank seal, heater hoses, bypass hose, adjusting the steering box, all new belts, and a new positive battery connection, today on Day 5: we actually get to carry on and leave this beautiful mountain… 

I don’t know how to thank The Biker, Mr. Phil Gibson, enough for all of his tireless work… I don’t think enyone has ever worked this hard to make a dream come true for me. He is truly amazing and I don’t know how I can ever repay him, that is if i manage to not kill him with this damn camper… :) I did write 1 & 1/2 new banjo songs!!!!

We had to cancel 2 shows but are hopefully making it up Sapphire Mountain to play the Sapphire Mountain Brewing Company 7pm-10pm!

It has been a hell of a trip, but here’s to hoping the November tour sees Millie driving a lot better!!!!

Thanks to everyone for all your support, love and well wishes you have sent our way!

We love you!  We have a 1 & 1/2 weeks at home before we hit the Skynyrd and Alabama Cruises followed by the last 3 week tour of the year… Gotta say it’ll be nice to be home for a month or two…. hopefully we can get started recording the new banjo album!

Love and Whiskey, 

Heather and Craiggers

Traveling to Seattle this week to visit an old sista girl out here, who is home from world traveling. She took me out shopping for some fresh produce and this is what I came up with for lunch today while she is at her Reiki class :) It is vegan, gluten free and scrumptious! 

Fresh Veggie Pile with Miso Poached Tomatoes and Blood Oranges

Ingredients: (all local and organic)
3 tomatoes
1 Large Handful Chanterelles
1 Tablespoon Organic White Miso Paste
3 Cups boiling water (divided)
2 Handfuls fresh arugula, stems broken off
1 Medium sized red potato
5 Cloves fresh garlic minced
2 Tablespoons olive Oil (split)

You want to start with the potatoes because they take the longest! Half and slice into quarters. Heat 1 tbsp of the olive oil in a small saute’ pan and allow to get good and hot. Add chopped potatoes and half the minced garlic. Allow to brown slightly, then begin by adding 1/2 cup of water, cover and allow to evaporate. Add another 1/2 cup and allow to evaporate. Now add a full cup and turn the heat down to medium low and allow to evaporate (about 10 minutes) While that is working, start the last cup of water and miso paste to boil in a small sauce pan. Also grab a second saute pan and heat remaining tbsp of olive oil, adding chanterelle mushrooms and garlic once the pan is hot. Once the water is boiling, add tomatoes to the pot and let them poach for about 1 minute. Now that your mushrooms are almost done, add the arugula and let it wilt.
Grab a plate and layer first potatoes, then chanterelle/arugula, and top with poached miso tomatoes…. cut up your fruit and thank me later :) You can also zest a little of the orange peel on top for a little zing! Traveling to Seattle this week to visit an old sista girl out here, who is home from world traveling. She took me out shopping for some fresh produce and this is what I came up with for lunch today while she is at her Reiki class :) It is vegan, gluten free and scrumptious! 

Fresh Veggie Pile with Miso Poached Tomatoes and Blood Oranges

Ingredients: (all local and organic)
3 tomatoes
1 Large Handful Chanterelles
1 Tablespoon Organic White Miso Paste
3 Cups boiling water (divided)
2 Handfuls fresh arugula, stems broken off
1 Medium sized red potato
5 Cloves fresh garlic minced
2 Tablespoons olive Oil (split)

You want to start with the potatoes because they take the longest! Half and slice into quarters. Heat 1 tbsp of the olive oil in a small saute’ pan and allow to get good and hot. Add chopped potatoes and half the minced garlic. Allow to brown slightly, then begin by adding 1/2 cup of water, cover and allow to evaporate. Add another 1/2 cup and allow to evaporate. Now add a full cup and turn the heat down to medium low and allow to evaporate (about 10 minutes) While that is working, start the last cup of water and miso paste to boil in a small sauce pan. Also grab a second saute pan and heat remaining tbsp of olive oil, adding chanterelle mushrooms and garlic once the pan is hot. Once the water is boiling, add tomatoes to the pot and let them poach for about 1 minute. Now that your mushrooms are almost done, add the arugula and let it wilt.
Grab a plate and layer first potatoes, then chanterelle/arugula, and top with poached miso tomatoes…. cut up your fruit and thank me later :) You can also zest a little of the orange peel on top for a little zing! Traveling to Seattle this week to visit an old sista girl out here, who is home from world traveling. She took me out shopping for some fresh produce and this is what I came up with for lunch today while she is at her Reiki class :) It is vegan, gluten free and scrumptious! 

Fresh Veggie Pile with Miso Poached Tomatoes and Blood Oranges

Ingredients: (all local and organic)
3 tomatoes
1 Large Handful Chanterelles
1 Tablespoon Organic White Miso Paste
3 Cups boiling water (divided)
2 Handfuls fresh arugula, stems broken off
1 Medium sized red potato
5 Cloves fresh garlic minced
2 Tablespoons olive Oil (split)

You want to start with the potatoes because they take the longest! Half and slice into quarters. Heat 1 tbsp of the olive oil in a small saute’ pan and allow to get good and hot. Add chopped potatoes and half the minced garlic. Allow to brown slightly, then begin by adding 1/2 cup of water, cover and allow to evaporate. Add another 1/2 cup and allow to evaporate. Now add a full cup and turn the heat down to medium low and allow to evaporate (about 10 minutes) While that is working, start the last cup of water and miso paste to boil in a small sauce pan. Also grab a second saute pan and heat remaining tbsp of olive oil, adding chanterelle mushrooms and garlic once the pan is hot. Once the water is boiling, add tomatoes to the pot and let them poach for about 1 minute. Now that your mushrooms are almost done, add the arugula and let it wilt.
Grab a plate and layer first potatoes, then chanterelle/arugula, and top with poached miso tomatoes…. cut up your fruit and thank me later :) You can also zest a little of the orange peel on top for a little zing! Traveling to Seattle this week to visit an old sista girl out here, who is home from world traveling. She took me out shopping for some fresh produce and this is what I came up with for lunch today while she is at her Reiki class :) It is vegan, gluten free and scrumptious! 

Fresh Veggie Pile with Miso Poached Tomatoes and Blood Oranges

Ingredients: (all local and organic)
3 tomatoes
1 Large Handful Chanterelles
1 Tablespoon Organic White Miso Paste
3 Cups boiling water (divided)
2 Handfuls fresh arugula, stems broken off
1 Medium sized red potato
5 Cloves fresh garlic minced
2 Tablespoons olive Oil (split)

You want to start with the potatoes because they take the longest! Half and slice into quarters. Heat 1 tbsp of the olive oil in a small saute’ pan and allow to get good and hot. Add chopped potatoes and half the minced garlic. Allow to brown slightly, then begin by adding 1/2 cup of water, cover and allow to evaporate. Add another 1/2 cup and allow to evaporate. Now add a full cup and turn the heat down to medium low and allow to evaporate (about 10 minutes) While that is working, start the last cup of water and miso paste to boil in a small sauce pan. Also grab a second saute pan and heat remaining tbsp of olive oil, adding chanterelle mushrooms and garlic once the pan is hot. Once the water is boiling, add tomatoes to the pot and let them poach for about 1 minute. Now that your mushrooms are almost done, add the arugula and let it wilt.
Grab a plate and layer first potatoes, then chanterelle/arugula, and top with poached miso tomatoes…. cut up your fruit and thank me later :) You can also zest a little of the orange peel on top for a little zing! Traveling to Seattle this week to visit an old sista girl out here, who is home from world traveling. She took me out shopping for some fresh produce and this is what I came up with for lunch today while she is at her Reiki class :) It is vegan, gluten free and scrumptious! 

Fresh Veggie Pile with Miso Poached Tomatoes and Blood Oranges

Ingredients: (all local and organic)
3 tomatoes
1 Large Handful Chanterelles
1 Tablespoon Organic White Miso Paste
3 Cups boiling water (divided)
2 Handfuls fresh arugula, stems broken off
1 Medium sized red potato
5 Cloves fresh garlic minced
2 Tablespoons olive Oil (split)

You want to start with the potatoes because they take the longest! Half and slice into quarters. Heat 1 tbsp of the olive oil in a small saute’ pan and allow to get good and hot. Add chopped potatoes and half the minced garlic. Allow to brown slightly, then begin by adding 1/2 cup of water, cover and allow to evaporate. Add another 1/2 cup and allow to evaporate. Now add a full cup and turn the heat down to medium low and allow to evaporate (about 10 minutes) While that is working, start the last cup of water and miso paste to boil in a small sauce pan. Also grab a second saute pan and heat remaining tbsp of olive oil, adding chanterelle mushrooms and garlic once the pan is hot. Once the water is boiling, add tomatoes to the pot and let them poach for about 1 minute. Now that your mushrooms are almost done, add the arugula and let it wilt.
Grab a plate and layer first potatoes, then chanterelle/arugula, and top with poached miso tomatoes…. cut up your fruit and thank me later :) You can also zest a little of the orange peel on top for a little zing! Traveling to Seattle this week to visit an old sista girl out here, who is home from world traveling. She took me out shopping for some fresh produce and this is what I came up with for lunch today while she is at her Reiki class :) It is vegan, gluten free and scrumptious! 

Fresh Veggie Pile with Miso Poached Tomatoes and Blood Oranges

Ingredients: (all local and organic)
3 tomatoes
1 Large Handful Chanterelles
1 Tablespoon Organic White Miso Paste
3 Cups boiling water (divided)
2 Handfuls fresh arugula, stems broken off
1 Medium sized red potato
5 Cloves fresh garlic minced
2 Tablespoons olive Oil (split)

You want to start with the potatoes because they take the longest! Half and slice into quarters. Heat 1 tbsp of the olive oil in a small saute’ pan and allow to get good and hot. Add chopped potatoes and half the minced garlic. Allow to brown slightly, then begin by adding 1/2 cup of water, cover and allow to evaporate. Add another 1/2 cup and allow to evaporate. Now add a full cup and turn the heat down to medium low and allow to evaporate (about 10 minutes) While that is working, start the last cup of water and miso paste to boil in a small sauce pan. Also grab a second saute pan and heat remaining tbsp of olive oil, adding chanterelle mushrooms and garlic once the pan is hot. Once the water is boiling, add tomatoes to the pot and let them poach for about 1 minute. Now that your mushrooms are almost done, add the arugula and let it wilt.
Grab a plate and layer first potatoes, then chanterelle/arugula, and top with poached miso tomatoes…. cut up your fruit and thank me later :) You can also zest a little of the orange peel on top for a little zing!

Traveling to Seattle this week to visit an old sista girl out here, who is home from world traveling. She took me out shopping for some fresh produce and this is what I came up with for lunch today while she is at her Reiki class :) It is vegan, gluten free and scrumptious! 

Fresh Veggie Pile with Miso Poached Tomatoes and Blood Oranges

Ingredients: (all local and organic)

3 tomatoes

1 Large Handful Chanterelles

1 Tablespoon Organic White Miso Paste

3 Cups boiling water (divided)

2 Handfuls fresh arugula, stems broken off

1 Medium sized red potato

5 Cloves fresh garlic minced

2 Tablespoons olive Oil (split)

You want to start with the potatoes because they take the longest! Half and slice into quarters. Heat 1 tbsp of the olive oil in a small saute’ pan and allow to get good and hot. Add chopped potatoes and half the minced garlic. Allow to brown slightly, then begin by adding 1/2 cup of water, cover and allow to evaporate. Add another 1/2 cup and allow to evaporate. Now add a full cup and turn the heat down to medium low and allow to evaporate (about 10 minutes) While that is working, start the last cup of water and miso paste to boil in a small sauce pan. Also grab a second saute pan and heat remaining tbsp of olive oil, adding chanterelle mushrooms and garlic once the pan is hot. Once the water is boiling, add tomatoes to the pot and let them poach for about 1 minute. Now that your mushrooms are almost done, add the arugula and let it wilt.

Grab a plate and layer first potatoes, then chanterelle/arugula, and top with poached miso tomatoes…. cut up your fruit and thank me later :) You can also zest a little of the orange peel on top for a little zing!

So I met this amazing fellow the last time we played Awendaw Green Barn Jam this past Spring Tour. His voice is haunting and unique. He is a great lyricist as well and you should definitely grab some of his stuff. I know he is currently working on a DVD as well. 

This lady is my favorite artist. The top painting of the hummingbird is actually tattooed on my forearm :) Her husband is a biologist and she has this amazing way of depicting nature; combining it in some delicious and daunting fashion. She’s one of my top people to have a conversation with before I die….  This lady is my favorite artist. The top painting of the hummingbird is actually tattooed on my forearm :) Her husband is a biologist and she has this amazing way of depicting nature; combining it in some delicious and daunting fashion. She’s one of my top people to have a conversation with before I die….  This lady is my favorite artist. The top painting of the hummingbird is actually tattooed on my forearm :) Her husband is a biologist and she has this amazing way of depicting nature; combining it in some delicious and daunting fashion. She’s one of my top people to have a conversation with before I die….  This lady is my favorite artist. The top painting of the hummingbird is actually tattooed on my forearm :) Her husband is a biologist and she has this amazing way of depicting nature; combining it in some delicious and daunting fashion. She’s one of my top people to have a conversation with before I die….  This lady is my favorite artist. The top painting of the hummingbird is actually tattooed on my forearm :) Her husband is a biologist and she has this amazing way of depicting nature; combining it in some delicious and daunting fashion. She’s one of my top people to have a conversation with before I die…. 

This lady is my favorite artist. The top painting of the hummingbird is actually tattooed on my forearm :) Her husband is a biologist and she has this amazing way of depicting nature; combining it in some delicious and daunting fashion. She’s one of my top people to have a conversation with before I die…. 

Vegan Gluten Free Potato Pancake with Hemp, Flax Seeds and Sauteed Shiitakes

I love a good breakfast.  I especially love anything I can smother in Sriracha…
And there is little I love more than fresh shiitake mushrooms sauteed with just a little salt!
 This recipe is gluten and dairy free, but you of course can use anything you want to sub in or out depending on your tastes. 
1 medium red potato
1 medium shallot diced
3 cloves fresh garlic minced
1-2 flax egg  -How to make a flax egg-
1 large handful julienned spinach
2 teaspoons straight flax seeds
2 teaspoons hemp seeds
2 teaspoons smoked paprika
1 teaspoon turmeric
2 handfuls shiitake mushrooms
salt/pepper to taste
1 knob coconut oil

Shred potato into a bowl, cover with cold water and let sit.
Dice up spinach, shallots and garlic.  Drain potatoes and pat dry as well as you can, even leaving to sit in paper towels for a few minute. Heat knob of coconut oil in a medium frying pan. Combine all ingredients and mix well. When your oil is ready, add large spoonfuls to make pancakes, about 3 at a time depending on the size of you pan, and reduce heat to medium. Cook for at least 10 minutes on each side. After the first flip, smoosh a little with your spatula to bleed out any extra potato water. Meanwhile start your small pan with a lil fat of your choice, add shiitakes, flip in oil, and sprinkle with some salt. 
This should make about 6 pancakes. Divide between 2-3 plates, smother in sriracha and enjoy!
Feel free to experiment with these recipes and post photos of how yours came out! Vegan Gluten Free Potato Pancake with Hemp, Flax Seeds and Sauteed Shiitakes

I love a good breakfast.  I especially love anything I can smother in Sriracha…
And there is little I love more than fresh shiitake mushrooms sauteed with just a little salt!
 This recipe is gluten and dairy free, but you of course can use anything you want to sub in or out depending on your tastes. 
1 medium red potato
1 medium shallot diced
3 cloves fresh garlic minced
1-2 flax egg  -How to make a flax egg-
1 large handful julienned spinach
2 teaspoons straight flax seeds
2 teaspoons hemp seeds
2 teaspoons smoked paprika
1 teaspoon turmeric
2 handfuls shiitake mushrooms
salt/pepper to taste
1 knob coconut oil

Shred potato into a bowl, cover with cold water and let sit.
Dice up spinach, shallots and garlic.  Drain potatoes and pat dry as well as you can, even leaving to sit in paper towels for a few minute. Heat knob of coconut oil in a medium frying pan. Combine all ingredients and mix well. When your oil is ready, add large spoonfuls to make pancakes, about 3 at a time depending on the size of you pan, and reduce heat to medium. Cook for at least 10 minutes on each side. After the first flip, smoosh a little with your spatula to bleed out any extra potato water. Meanwhile start your small pan with a lil fat of your choice, add shiitakes, flip in oil, and sprinkle with some salt. 
This should make about 6 pancakes. Divide between 2-3 plates, smother in sriracha and enjoy!
Feel free to experiment with these recipes and post photos of how yours came out!

Vegan Gluten Free Potato Pancake with Hemp, Flax Seeds and Sauteed Shiitakes

I love a good breakfast.  I especially love anything I can smother in Sriracha…

And there is little I love more than fresh shiitake mushrooms sauteed with just a little salt!

 This recipe is gluten and dairy free, but you of course can use anything you want to sub in or out depending on your tastes. 

1 medium red potato

1 medium shallot diced

3 cloves fresh garlic minced

1-2 flax egg  -How to make a flax egg-

1 large handful julienned spinach

2 teaspoons straight flax seeds

2 teaspoons hemp seeds

2 teaspoons smoked paprika

1 teaspoon turmeric

2 handfuls shiitake mushrooms

salt/pepper to taste

1 knob coconut oil

Shred potato into a bowl, cover with cold water and let sit.

Dice up spinach, shallots and garlic.  Drain potatoes and pat dry as well as you can, even leaving to sit in paper towels for a few minute. Heat knob of coconut oil in a medium frying pan. Combine all ingredients and mix well. When your oil is ready, add large spoonfuls to make pancakes, about 3 at a time depending on the size of you pan, and reduce heat to medium. Cook for at least 10 minutes on each side. After the first flip, smoosh a little with your spatula to bleed out any extra potato water. Meanwhile start your small pan with a lil fat of your choice, add shiitakes, flip in oil, and sprinkle with some salt. 

This should make about 6 pancakes. Divide between 2-3 plates, smother in sriracha and enjoy!

Feel free to experiment with these recipes and post photos of how yours came out!

“At night, as the roofs ran with water, we dreamed that we were fish, and the dreams were so real that in the morning we looked for silver scales between the sheets.” - Sarah Hall”
— Daughters of the Nroth - by Sarah Hall
My sister Sara and I both collect antiquarian books. These are panels from one of her coverless books I believe to have been copyrighted around 1860. I love the renderings in black ink. I love the attention to detail. I wonder what the air smelled like back then, how much better the water tasted. Of course the incidence of syphilis was probably much more prevalent, which would explain what is depicted. I am still curious.
I think I should have been born in another era. My perfection would’ve been to be born to a goatherds’ daughter in old Scotland. Yep.. that’s where I belong. My sister Sara and I both collect antiquarian books. These are panels from one of her coverless books I believe to have been copyrighted around 1860. I love the renderings in black ink. I love the attention to detail. I wonder what the air smelled like back then, how much better the water tasted. Of course the incidence of syphilis was probably much more prevalent, which would explain what is depicted. I am still curious.
I think I should have been born in another era. My perfection would’ve been to be born to a goatherds’ daughter in old Scotland. Yep.. that’s where I belong. My sister Sara and I both collect antiquarian books. These are panels from one of her coverless books I believe to have been copyrighted around 1860. I love the renderings in black ink. I love the attention to detail. I wonder what the air smelled like back then, how much better the water tasted. Of course the incidence of syphilis was probably much more prevalent, which would explain what is depicted. I am still curious.
I think I should have been born in another era. My perfection would’ve been to be born to a goatherds’ daughter in old Scotland. Yep.. that’s where I belong. My sister Sara and I both collect antiquarian books. These are panels from one of her coverless books I believe to have been copyrighted around 1860. I love the renderings in black ink. I love the attention to detail. I wonder what the air smelled like back then, how much better the water tasted. Of course the incidence of syphilis was probably much more prevalent, which would explain what is depicted. I am still curious.
I think I should have been born in another era. My perfection would’ve been to be born to a goatherds’ daughter in old Scotland. Yep.. that’s where I belong. My sister Sara and I both collect antiquarian books. These are panels from one of her coverless books I believe to have been copyrighted around 1860. I love the renderings in black ink. I love the attention to detail. I wonder what the air smelled like back then, how much better the water tasted. Of course the incidence of syphilis was probably much more prevalent, which would explain what is depicted. I am still curious.
I think I should have been born in another era. My perfection would’ve been to be born to a goatherds’ daughter in old Scotland. Yep.. that’s where I belong.

My sister Sara and I both collect antiquarian books. These are panels from one of her coverless books I believe to have been copyrighted around 1860. I love the renderings in black ink. I love the attention to detail. I wonder what the air smelled like back then, how much better the water tasted. Of course the incidence of syphilis was probably much more prevalent, which would explain what is depicted. I am still curious.

I think I should have been born in another era. My perfection would’ve been to be born to a goatherds’ daughter in old Scotland. Yep.. that’s where I belong.

Vegan Enchiladas with Ancho Corn Sauce
So when I was 20 I worked at a bar in downtown Atlanta called Charlie G’s 11th Street Pub as a cook. There was this delicious sauce that my kitchen manager came up with, but it used heavy cream. So I did a mixture of Avacado and almond milk to sub and it came out very different but really good!
So I came up with this recipe, which I am sure is nothing like the original except for the title. It’s delicious if I do say so myself! It takes about 45 minutes to make this.

Ingredients:
1 bag corn tortillas
3 red skin potatoes (or potatoes of your choice) cubed and boiled
3 large handfuls of spinach
6 baby portabello mushrooms sliced
1 small sweet onion diced
4 cloves garlic minced
1 tbsp olive oil (or oil of your choice)

For the Sauce:
1 large ancho pepper (I find them dried in the international foods section) chopped
2 ears of sweet corn kernels cut off the cobb
2 avacados halved and pitted
1 cup milk alternative (almond, flax, hemp what have you)
3 medium shallots finely diced
2 teaspoons chipotle powder
2 teaspoons chili powder
2 teaspoons garlic powder (or fresh garlic minced)
Juice of 1 lime
1 tbsp olive oil (or oil of your choice)

First, boil your potatoes. Once they are done, drain and set aside. In a separate small sauce pan, add enough cold water to cover then ancho pepper and bring to a boil. Boil for at least 10 minutes until skin begins to soften and uncrinkle. Sometimes it helps to poke the pepper with a knife a few times so it softens quicker.  Drain and set aside. Bring the oil of your choice to  heat in a medium saute pan and add garlic and onion. After 3 minutes add mushrooms. Toss a few times and allow to cook till onions are translucent and mushrooms starting to brown. Add spinach and allow to cook down. Sometimes I add a little vegetable stock or water to help the greens steam. Salt and pepper to taste. Remove from heat and set aside.
Combine lime juice and avocados in a food processor along with a little salt and blend until smooth. Heat oil in a medium saute pan, add shallots and corn and toss for 3-4 minutes until corn and shallots begin to soften.  Add peppers and toss together over medium heat for 3-4 minutes. Add pureed avacado mixture and stir in over medium heat. Slowly add small pours of your almond milk and allow to thicken.  Add your remaining spices and salt/pepper to taste. Transfer to a blender and blend until smooth. 
Preheat oven to 325.
To build the enchiladas doll out a few spoonfuls to the center of the corn tortilla and gently roll into a tube, then place inside a small baking dish until full.  Pour sauce over enchiladas and bake for 15 minutes.
Serves 2-3 
The rice was made using 
1 cup rice
1 cup tomato juice
1 cup vegetable broth 
2 teaspoons chipotle powder
Arrange Enchiladas, beans (pinto) and rice on the plate, garnish with lime and cilantro :)
Vegan Enchiladas with Ancho Corn Sauce
So when I was 20 I worked at a bar in downtown Atlanta called Charlie G’s 11th Street Pub as a cook. There was this delicious sauce that my kitchen manager came up with, but it used heavy cream. So I did a mixture of Avacado and almond milk to sub and it came out very different but really good!
So I came up with this recipe, which I am sure is nothing like the original except for the title. It’s delicious if I do say so myself! It takes about 45 minutes to make this.

Ingredients:
1 bag corn tortillas
3 red skin potatoes (or potatoes of your choice) cubed and boiled
3 large handfuls of spinach
6 baby portabello mushrooms sliced
1 small sweet onion diced
4 cloves garlic minced
1 tbsp olive oil (or oil of your choice)

For the Sauce:
1 large ancho pepper (I find them dried in the international foods section) chopped
2 ears of sweet corn kernels cut off the cobb
2 avacados halved and pitted
1 cup milk alternative (almond, flax, hemp what have you)
3 medium shallots finely diced
2 teaspoons chipotle powder
2 teaspoons chili powder
2 teaspoons garlic powder (or fresh garlic minced)
Juice of 1 lime
1 tbsp olive oil (or oil of your choice)

First, boil your potatoes. Once they are done, drain and set aside. In a separate small sauce pan, add enough cold water to cover then ancho pepper and bring to a boil. Boil for at least 10 minutes until skin begins to soften and uncrinkle. Sometimes it helps to poke the pepper with a knife a few times so it softens quicker.  Drain and set aside. Bring the oil of your choice to  heat in a medium saute pan and add garlic and onion. After 3 minutes add mushrooms. Toss a few times and allow to cook till onions are translucent and mushrooms starting to brown. Add spinach and allow to cook down. Sometimes I add a little vegetable stock or water to help the greens steam. Salt and pepper to taste. Remove from heat and set aside.
Combine lime juice and avocados in a food processor along with a little salt and blend until smooth. Heat oil in a medium saute pan, add shallots and corn and toss for 3-4 minutes until corn and shallots begin to soften.  Add peppers and toss together over medium heat for 3-4 minutes. Add pureed avacado mixture and stir in over medium heat. Slowly add small pours of your almond milk and allow to thicken.  Add your remaining spices and salt/pepper to taste. Transfer to a blender and blend until smooth. 
Preheat oven to 325.
To build the enchiladas doll out a few spoonfuls to the center of the corn tortilla and gently roll into a tube, then place inside a small baking dish until full.  Pour sauce over enchiladas and bake for 15 minutes.
Serves 2-3 
The rice was made using 
1 cup rice
1 cup tomato juice
1 cup vegetable broth 
2 teaspoons chipotle powder
Arrange Enchiladas, beans (pinto) and rice on the plate, garnish with lime and cilantro :)
Vegan Enchiladas with Ancho Corn Sauce
So when I was 20 I worked at a bar in downtown Atlanta called Charlie G’s 11th Street Pub as a cook. There was this delicious sauce that my kitchen manager came up with, but it used heavy cream. So I did a mixture of Avacado and almond milk to sub and it came out very different but really good!
So I came up with this recipe, which I am sure is nothing like the original except for the title. It’s delicious if I do say so myself! It takes about 45 minutes to make this.

Ingredients:
1 bag corn tortillas
3 red skin potatoes (or potatoes of your choice) cubed and boiled
3 large handfuls of spinach
6 baby portabello mushrooms sliced
1 small sweet onion diced
4 cloves garlic minced
1 tbsp olive oil (or oil of your choice)

For the Sauce:
1 large ancho pepper (I find them dried in the international foods section) chopped
2 ears of sweet corn kernels cut off the cobb
2 avacados halved and pitted
1 cup milk alternative (almond, flax, hemp what have you)
3 medium shallots finely diced
2 teaspoons chipotle powder
2 teaspoons chili powder
2 teaspoons garlic powder (or fresh garlic minced)
Juice of 1 lime
1 tbsp olive oil (or oil of your choice)

First, boil your potatoes. Once they are done, drain and set aside. In a separate small sauce pan, add enough cold water to cover then ancho pepper and bring to a boil. Boil for at least 10 minutes until skin begins to soften and uncrinkle. Sometimes it helps to poke the pepper with a knife a few times so it softens quicker.  Drain and set aside. Bring the oil of your choice to  heat in a medium saute pan and add garlic and onion. After 3 minutes add mushrooms. Toss a few times and allow to cook till onions are translucent and mushrooms starting to brown. Add spinach and allow to cook down. Sometimes I add a little vegetable stock or water to help the greens steam. Salt and pepper to taste. Remove from heat and set aside.
Combine lime juice and avocados in a food processor along with a little salt and blend until smooth. Heat oil in a medium saute pan, add shallots and corn and toss for 3-4 minutes until corn and shallots begin to soften.  Add peppers and toss together over medium heat for 3-4 minutes. Add pureed avacado mixture and stir in over medium heat. Slowly add small pours of your almond milk and allow to thicken.  Add your remaining spices and salt/pepper to taste. Transfer to a blender and blend until smooth. 
Preheat oven to 325.
To build the enchiladas doll out a few spoonfuls to the center of the corn tortilla and gently roll into a tube, then place inside a small baking dish until full.  Pour sauce over enchiladas and bake for 15 minutes.
Serves 2-3 
The rice was made using 
1 cup rice
1 cup tomato juice
1 cup vegetable broth 
2 teaspoons chipotle powder
Arrange Enchiladas, beans (pinto) and rice on the plate, garnish with lime and cilantro :)

Vegan Enchiladas with Ancho Corn Sauce

So when I was 20 I worked at a bar in downtown Atlanta called Charlie G’s 11th Street Pub as a cook. There was this delicious sauce that my kitchen manager came up with, but it used heavy cream. So I did a mixture of Avacado and almond milk to sub and it came out very different but really good!

So I came up with this recipe, which I am sure is nothing like the original except for the title. It’s delicious if I do say so myself! It takes about 45 minutes to make this.


Ingredients:

1 bag corn tortillas

3 red skin potatoes (or potatoes of your choice) cubed and boiled

3 large handfuls of spinach

6 baby portabello mushrooms sliced

1 small sweet onion diced

4 cloves garlic minced

1 tbsp olive oil (or oil of your choice)


For the Sauce:

1 large ancho pepper (I find them dried in the international foods section) chopped

2 ears of sweet corn kernels cut off the cobb

2 avacados halved and pitted

1 cup milk alternative (almond, flax, hemp what have you)

3 medium shallots finely diced

2 teaspoons chipotle powder

2 teaspoons chili powder

2 teaspoons garlic powder (or fresh garlic minced)

Juice of 1 lime

1 tbsp olive oil (or oil of your choice)


First, boil your potatoes. Once they are done, drain and set aside. In a separate small sauce pan, add enough cold water to cover then ancho pepper and bring to a boil. Boil for at least 10 minutes until skin begins to soften and uncrinkle. Sometimes it helps to poke the pepper with a knife a few times so it softens quicker.  Drain and set aside. Bring the oil of your choice to  heat in a medium saute pan and add garlic and onion. After 3 minutes add mushrooms. Toss a few times and allow to cook till onions are translucent and mushrooms starting to brown. Add spinach and allow to cook down. Sometimes I add a little vegetable stock or water to help the greens steam. Salt and pepper to taste. Remove from heat and set aside.

Combine lime juice and avocados in a food processor along with a little salt and blend until smooth. Heat oil in a medium saute pan, add shallots and corn and toss for 3-4 minutes until corn and shallots begin to soften.  Add peppers and toss together over medium heat for 3-4 minutes. Add pureed avacado mixture and stir in over medium heat. Slowly add small pours of your almond milk and allow to thicken.  Add your remaining spices and salt/pepper to taste. Transfer to a blender and blend until smooth. 

Preheat oven to 325.

To build the enchiladas doll out a few spoonfuls to the center of the corn tortilla and gently roll into a tube, then place inside a small baking dish until full.  Pour sauce over enchiladas and bake for 15 minutes.

Serves 2-3 

The rice was made using 

1 cup rice

1 cup tomato juice

1 cup vegetable broth 

2 teaspoons chipotle powder

Arrange Enchiladas, beans (pinto) and rice on the plate, garnish with lime and cilantro :)