me vs. "big pharma"

me vs. conventional medicine.

let the games begin....

actually, i'm not messing around.  when it comes to my body and my wellness, its no joking matter.  i understand that there is a time and place for conventional medicine.  after my accident, i needed a screw in my wrist....  thanks to surgery, i will be up and running again much sooner, and more able to do the things i love.  1 point for conventional medicine....  but that's only the beginning.  

conventional medicine has also done me wrong.  the main offender: percocet.  told that i "needed" to take pills every 4 hours (even while sleeping), i left the doctors' office feeling helpless and afraid.  but, once i came out of my pharma-induced haze and actually FELT my body again, i decided to ditch big business and go in search of some plant-based healing.  

i began close to home, sending my friends and family to the market for pineapple, ginger, and berries.  i brewed ginger tea (recipe to follow) to soothe my digestive system and ease inflammation.  i started eating pineapple daily; the bromelaine in pineapple helps with swelling, too.  the berries (yummy raspberries, blueberries, and strawberries) filled my body with powerful antioxidants to ward against free radicals.  i also made a yummy chai-like tea to lessen inflammation, relax my nerves, and help me sleep through the night (recipe to follow).

my next plan of action: the by-donation student clinic at the local ohlone center of herbal studies.   for an hour and a half, a kind woman sat with me and asked questions over a hot cup of tea.  she learned about my symptoms and concerns, then worked her magic, returning with a package full of plant-love-medicine.  a tea blend of comfrey root, nettle, and red clover.  arnica and comfrey oil to apply topically for bruises and swelling.  a tincture of comfrey, st. johns wort, bonset, yarrow, and gotu kola to heal my bones and joints, as well as soothe inflammation.  and a tincture of kava-kava with corydalis to soothe pain.  pure 100% organic, wildcrafted, and handmade with love.  

beat that "big pharma"!

ginger tea:

4 inches of fresh ginger root, skin on, sliced in nickles

8 cups filtered water

juice of 2 lemons

pinch of cayenne

spoon full of honey (if desired)

simmer slices of fresh ginger root in filtered water until liquid reduces to half, add rest of ingredients, stir and enjoy

chai-like tea:

2 tsp fresh grated ginger root

4 whole cardamon seeds

8 whole cloves

1 whole cinnamon stick

1 nutmeg seed, broken in quarters

2 tsp ashwaganhda (dried herb, acts as a calming nervine amongst other things, available locally at lhasa karnak herb shop)

8 cups of water

1 cup oat milk or almond if you prefer

honey, if desired

simmer the spices and herb in the water until reduced by half.  strain the pieces, add the milk and honey.

taking a time-out

i have the most charming victorian kitchen, complete with a vintage gas stove, sunny windows, and built-in cupboards.  i keep my darling kitchen filled with shiny jars of bulk grains and legumes, dried mushrooms and fruits, nuts, seeds, teas, and spices.  you see, the kitchen is my favorite place to be...yummy smells, warmth, comfort, and the source of so much culinary magic. 

however, recent life events (being hit by a car while riding my bike and having a screw put in my wrist) have put a damper on many of my cherished culinary activities, or really any activities that require the use of both my hands.  however, no need for pity, i have found a way to transform this highly unfortunate mishap into a great culinary adventure...i invited my friends and family to come cook for me!  i also relocated a nice cozy chair into the kitchen so i can witness and  take part (albeit somewhat vicariously) in the kitchen festivities.

mis en plas: advice for life

Sometimes the simplest things can be so profound.... like the practice of "mis en plas".  I want to thank the french for this little gem (thanks guys).  Literally meaning "everything in its place," I find much comfort in this concept.  Before you start, get your stuff set straight, get organized, put things in order.  The same applies to life...

So next time you cook or bake, why not take a little culinary (and life) wisdom from a nation of culinary greats....get everything in its place before you jump in, before you fire up the oven or get your pan heating.  Take the time to do it right....its worth it.

the sticky business of healthy baking ethics

As a chef my formal training is in therapeutic cooking and healing illness through food.  As a baker, my background is more mixed... I grew up baking boxed cakes and Mrs. Fields cookies, graduated to flourless chocolate torte and spice cakes (a family favorite), and then promptly moved on to whole wheat muffins and quick breads.  After my whole wheat craze, I took a sharp turn toward alternative baking: vegan, dairy-free, and/or gluten-free goods.  Ironically, as life often is, at this point I also did a 6 month stint baking for a local soul food restaurant, making sweet potato pies, buttermilk biscuits, and.....super sweet sticky buns.  

Now, part of what I love about baking is the comfort-food factor and the sheer joy people get from handmade treats.  But the other piece of my culinary puzzle is nourishing people with nutrient dense and healing foods.  Sticky buns posed quite a moral dilemna for me...on one hand, people loved them and the artisan process of rolling out yeast dough made my little baker's heart sing.  BUT, I couldn't reconcile using corn syrup and white flour.  Its true, I could've attempted some kind of confectionary makeover, but the boss wasn't looking for healthy treats.  People wanted sticky buns, hold the agave and whole grain flours please.  So, I rolled the dough and painted the butter and sprinkled the sugar.  Now, sticky buns are just a sticky memory for me.  

RAWking in the kitchen

Don't get me wrong, I love to cook.  And the alchemy of baking never ceases to dazzle me.... But, I have been working at a local raw restaurant, Cafe Gratitude, for close to 2 years now and a thing or two has rubbed off on me.  So, inspired by their latest recipe book Sweet Gratitude, I am working on a raw vegan macaroon recipe.  Sweetened with agave nectar and using coconut butter to bind, these little buggers really stand up to their cooked counterparts.  

Recipe on its way.....

Kasey, the chocolatier.

I love chocolate.  Seriously.  I HEART chocolate.  Brownies, bars, cakes, cookies, pancakes, truffles, you name it.  One of my favorite projects to undertake is truffle-making.  I discovered a little shop in Berkeley, CA called Spun Sugar that sells an amazing array of confectionery supplies including molds, transfers, equipment, decorations, boxes, and more.  It takes very little these days to inspire my inner chocolatier....  finding a new fun shape, a birthday, fresh fruit, or even a culinary mishap.....  

I was working with a group of up-and-coming chefs at Bauman College (a holistic culinary school where I work as the Culinary Assistant) when a balsamic reduction went a little too far.  The students poked at the gooey mess and pondered what someone could use the stuff for, as they put the pan to soak.  Somehow my brain immediately fixated on chocolate.  "Truffles!" I exclaimed. YUM.  Next class I showed up with a plate full of dark chocolate truffles filled with balsamic taffy.  My lesson  to the students: great things can come from supposed mistakes...just add chocolate!   

home grown is best....

Wanting to fuse my love of houseplants with my love of cooking, I decided to start an herb garden on my front porch.  I am lucky enough to have access to rosemary and lavender already, so I potted sage, thyme, mint, cilantro, and parsley.  I recently expanded to include basil and cherry tomatoes in my urban farming repertoire.  The plants have really taken off, especially the mint...it's a beast!  And I have already made good use of my home grown collection.... rosemary breakfast potatoes, strawberries with fresh mint ribbons, basil in dressings and sauces, thyme sprinkled over roasted veggies, and cilantro in fresh avocado salsa to name a few.  Even if you're an urban dweller, I highly recommend making room for a few pots and growing your own herbs.  The fresh taste and easy access can't be beat!