Food for the Soul

What to eat today….

I remember a time when it was such a chore to prepare, cook --- no it was a chore to even think about what to prepare or cook for a meal. It was as if my mind was stuck and I couldn’t even think clearly about what I would like to eat.

Perhaps part of the problem back then was that I was so busy (distracted?) by all the other stuff in my life. At the end of the day I really didn’t have any energy left to do much about nourishing myself, let alone anyone else. 

But another thing that was happening which was probably far worse was that I really wasn’t thinking all that much about the food/meals/nutrition I ended up putting into my body. 

A meal was prepared just to get something on the table most days. Things were rushed, I was tired, food was a hassle, eating was a mindless activity. Life was an ordeal.

Then, when I absolutely had no choice in the matter and had to start carefully considering exactly what went into my body for each and every meal to make it count (because the way I was living had made me sick)…then my eyes and my world opened up.

I allowed my intuition, (not advertising, imbalance, tiredness, peer pressure or worse – indifference) to dictate the needs of my body, mind and spirit. Nourishing myself has since become a multi-dimensional approach to far more then just staying alive –

It’s a process of paying attention, listening and thoroughly engaging with my food and the environment it comes from. I am feeding my body, mind and soul through the food choices I make each and every day.

So, that’s why I feast some days, fast other days and eat normally any days in between. My relationship with eating and food has become a spiritual experience – one that only asks of me to be present and involved with the food on my plate. 

Spiritual for me means being alive….

April

Yarrow 

An Intuitive Bread Baking Lesson....

Ok….I’m back!! LOL

It’s been a long summer and I have done quite a bit of cooking, baking and creating in the kitchen….and I’ve learned quite a bit – being busy means needing to find shortcuts but also something else, that is perhaps far more important.

I don’t really ‘like’ to follow recipes! But let me clarify that a bit better here….I love looking at the ingredients list and deciding if I can make something or other. I enjoy the final product and of course the process in between.

But, being a ‘spiritual’ foodie and interested in this inner connection we should have with our foods – certainly the ones we grow and create ourselves – I am far more interested in putting things together until they ‘feel’ right.

Perhaps the best way to explain this is with my breads….I have long been known to be able to whip up a quick batch of bread and have it come out tasting absolutely fabulous. To be honest….it often amazes me! LOL

Because I really don’t ‘think’ about any recipe…..I just put things together (in this case, flour, water, baking soda or sourdough) and see what happens. It really is quite an intuitive process – but this also means each and every dish may turn our differently.

So….for today’s lesson! LOL An Intuitive Bread Baking Class

Get a bowl – deep and preferably stoneware, a wooden spoon and some water. Take your sourdough starter culture out of the fridge and let it sit for an hour at room temperature.

Next get some flours out of the cupboards and see what you have – I like to mix them a bit especially for sourdough because it is nice if it rises and is soft on the inside – ie. It’s not a brick!

Today I used strong white bread flour, malted grain flour (whole grains) and of course rye for feeding my sourdough starter. I like the malted flour because it contains several dark flours and is made with fermented grains – so the goodness is already present before we even begin.

Into the bowl I pour flour – until the bowl is about ½ to ¾ full. Often about an equal portion of each of the strong white flour and the malted but sometimes a little more white to make a softer bread. Don't measure anything - just fill the bowl to a little more then 1/2 full.

Next, I spoon out my sourdough starter, enough to make at least ½ cup and upwards to 1 full cup if I am trying to keep these sourdough starters freshened. Then I always replenish my starters with 2 -3 tablespoons of rye flour and ½ the amount of water before anything else.

Once the starters are dealt with I can move onto mixing the bread. Which is simple – I pour in enough water to make a doughy substance that is not wet and not dry. Each time this might take a little more or less water. And yes, I use cold water (or whey if I am making cheese that day). 

Then I let nature take it’s course and the  sourdough sponge is placed somewhere warm to rise for the next 18 to 24 hours or so. Again, the length of rising time all depends on the heat in the house, the time I have, the type of bread I want, how active the culture is that day and so on.  

Then I knead it down, add more flour and work with the dough until it is soft and silky. Usually about 10 to 15 minutes or so. Then, back into the bowl for another rise (usually 4 to 6 hours) until it is ready to be kneaded again and shaped for the bread tins.

I bake my breads at 250C for 15 minutes, then turn down the oven to 200C for 20 minutes or so. This seems to work out best (sourdough doesn't rise for me in a fan oven). But each oven is different - so you have to play around with this. 

Is this a recipe? Perhaps or perhaps not…..to be honest when I look at the complicated list of details for making sourdough bread that are on the internet and in the recipe books – my eyes glaze over.

It’s just not that complicated. And neither is life!

April

Sourdough dough after 2 rises....ready to be shaped into loaves

No Time To Cook

'It’s too much trouble or I have no time to make a meal when I get home'…I have mentioned this topic quite a few times on here and it never gets old – because I still keep hearing it! LOL This is quite an interesting saying actually and surely must have been inserted into the brains of modern thinking fairly recently.

But the sad fact of this situation is that there is always time – you have to take the time, make the time, it’s for your health. Besides, how many people have times themselves – driving to the shop, selecting some ‘food’ (I say this loosely these days) waiting in line to pay and then driving home to – heat it up, cook it, or whatever?

I wonder if it might take far less time to go home – cook some brown Basmati rice, while that cooks – chop a stir fry of onion, leek, garlic, grated carrot (add turmeric, cumin if desired) – sauté in a little olive oil. In the meantime, place ½ cup of lentils to cook….

Once everything is cooked – add them all together in a large deep bowl and gently toss for a minute. You can add a little more olive oil here and season with some salt and pepper.

All of this should take less then 20 minutes or so. If you make extra, you can take some for lunch the next day or for the next day’s dinner. If you want a little more protein or a different taste add some olives at the end of cooking, a tin of tuna or salmon or anything else. If you like something a little more exotic, add a couple tablespoons of coconut cream or coconut milk.

Really the combinations are endless – and each time you will have a different tasting meal. Change the lentils to red, brown, green, Puy – try one of the many kinds of rice (white, red, black, wild, aged, Jasmine, sushi rice), and there are endless vegetables to put into a stir-fry.

The bottom line here – is this is so easy. Eating well, making your own meals (for far cheaper) and staying on a healthy track is doable – perhaps you just have to believe it. 

April

Come on, Be a Rebel - Cookery Class with April Danann!!

Again this year I am happy to be offering a few cookery classes for anyone who would like to know a little more about what I am baking, making, cooking and eating. If you are in the West Cork, Cork or surrounding areas - come on out for some fun in the kitchen!

I refer to my style of being off the food grid as Rebel Food - because I make as much as I possibly can from scratch. In fact if I can't make it, we usually don't have it. But, as most things are so easy to make ourselves, this is rarely an issue. 

We eat very well without sugar, processed foods, chemicals, toxins or preservatives while gaining a deeper connection to the energy of the land and our own spiritual selves. Our food is the vital link to sustain us and build that bridge inwards.

Food is a dynamic thing - the seasons change, our tastes change, our physical needs fluctuate throughout the year....and the food we are eating should also shift and change with those requirements. Ours is such a basic approach to a healthy diet and really all about common sense.

When it comes to food in in the winter I like warming soups and stews, for instance. I also love hearty breads with cheese, jams and nut butters. Any of these dishes can be made day in and day out with variety, abundance of flavour and packed full of nutrients.

If you are needing a little boost to your routine, some recipe ideas to try out, wanting more support in the kitchen with your own creations - come on out and cook with me this week on Thursday or Sunday in Leap, West Cork.

Perhaps it's time to find the Rebel in you!

April

24 January 1pm to 5pm Leap, West Cork

27 January 11am to 3pm Leap, West Cork

Food Tips Learned Along the Way

I am always thinking about food and of course have been around it for so very long, lots of time I have these things in my head and I never ever write them down. I just started to do that this week and so far here is a little list I have on the go right now....

Tips for Food and Eating

Don’t throw away anything – get a dog or a cat and feed your leftover food to them.

Food left to sit for awhile, usually tastes better, especially bean dishes, soups, stews and even porridge.

Every chance you get, sit to eat your meal - set the table, light a candle and appreciate your abundance. 

Be inventive and creative with your meals, don’t get into a rut and make the same meals again and again you can always use different vegetables, various beans, lentils, peas or types of fish and meat.

Buy as much food in bulk, organic and directly from the producers as you can. Be a regular at farmers markets. 

Anything you can grow, make or cook yourself, do so. It tastes better and you control the ingredients.

Don't make meat the central point of every meal, the majority of your food should come from plants. 

When travelling, take your own water, snacks and prepared meals with you, that way you won’t have to buy anything dodgy.

If you eat too much one day, fast the next day – you’ll feel better and give your system a chance to digest and recover.

In a spice mill or coffee grinder, you can make your own oat flour, ground spices, ground seeds, nuts and much more.

When using different types of flours such as oat, spelt, barley – you may have to adjust the amount of liquid as each flour absorbs differently. 

Eating and choosing organic foods are always best, of course when you can grown your own, you know all the goodness of the plant is not interfered with.

Add dried herbs at the beginning of cooking (I add turmeric, cinnamon to rice), but add your fresh herbs at the end.

Don't forget to add seaweed to your soup stock, for any beans and lentils you cook and even to rice. In place of salt this makes a nice flavour which will not toughen the food as salt can. 

Use herb scissors or a very fine knife for chopping fresh herbs – even distribution throughout the meal is better.

Use only fresh well or spring water in all your cooking and meal preparation – you will taste the difference. 

Include green leaves at least twice a week in your meals - there are bacteria in your gut who need these in order to thrive.

Plan your meals, carefully consider what you are eating and then notice how you feel after your meals. 

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We are fortunate in ways we will never fully understand - especially when it comes to food, learn to choose the best, eat for health and use your food as medicine for the body, mind and soul.

April

One of my favourite dishes - Roasted Stuffed Onions with feta cheese