GARDEN POTATO SALAD

Dinner time tends to be a bit hectic in my family. It typically begins with my husband walking through the door, welcomed by "aaaahhhhhhh!!!!!" [and other excited baby babble] and "Hey Dad! Look at this!" from the two-year old as I am working [sometimes frantically] my way through dinner prep. After a quick change from work to relax clothes we gather around the table, my daughter says a prayer [possibly the best part of my day, especially now that she improvs], and within minutes hear "all done, I'm ready to play". We attempt some quick conversation hoping to catch up on the day, finish the meal, and before I know it what should be a sacred time of family bonding has been overcome by trying to get food in our bellies before the next demand. Just like that we're on to play time, clean up, bed-prep, bedtime, post-kid work, and off to bed ourselves.

And then, the other day, everything changed.

Rather than business as usual, we grabbed our picnic trays, carried our meals down to the patio overlooking the pond, and gathered under the umbrella in the late afternoon sun. When my daughter declared done, we set her down to roam the flowers, look at bugs, and ponder a variety of things that caught her eye. We sank into our chairs, ate slow, talked and listened, and lingered at the table laughing at our daughter's antics and our own ridiculous jokes. We talked about our day, reflected on things we had learned, and for moments simply sat in the silence taking in the sounds of a little girl's laughter, a baby's coos, the songs of birds, and a bullfrog calling out here and there.

It was beautiful.

So the next evening we did it again.

And it too was beautiful.

What I realized was, once we removed the distractions that the walls of our home contain, we were set free to just be. To enjoy the company of those around us without seeing the dishes, the clean up, the toys, the phone, and all of the other things that easily pull us away from the table and time as a family. Nature has a way of coaxing us to sit and stay. To slow down and take in the blessing and beauty that surrounds us everyday.

Being outdoors pulls typical tasks from mundane to magical. Exactly what was intended, I think.

And so, tonight, we will do it again.

We'll grab our picnic trays, hoist the baby on our hip, and trek down the stairs to the patio to sit and eat and talk and laugh and watch and listen.

And I imagine it will be beautiful.

May you find a way to pull your family or your friends or yourself outside for a meal. May you put aside the work and the hassles and the time and simply be.

And may you be so blessed by the beauty you find when you do.

[THE RECIPE]

Special Note: Although cucumbers are not in season quite yet, many farmers have greenhouse cucumbers that they bring to the Farmer's Market beginning in late spring. Hunt down your nearest market and you might just be pleasantly surprised what you will find! Take liberties with this recipe and adjust the salad throughout the season, using summer squashes and cherry tomatoes in summer, root veggies in winter, and loads of spring greens in the spring. To make it a fruit salad, sub the veggies for fruit, parlsey and chives for mint, mustard for honey or maple syrup, olive oil for walnut oil, and add just a touch of salt.

For the dressing:

1/2 c. cashews, soaked* or sunflower seeds
pure water to cover cashews
2 T. raw apple cider vinegar
1 - 2 tsp. Dijon mustard
1/8 c. extra virgin olive oil
sea salt to taste

Place soaked cashews* in a high speed blender and pour in water, enough to just cover the cashews. Add remaining ingredients and blend on high until very smooth. The consistency should be just in between runny and thick. Add a little more water if it is too thick or more oil if it is too thin. Refrigerate until ready for use.

*To soak cashews either place nuts in a glass jar, cover with double the water, and refrigerate overnight or place nuts in a glass jar, cover with double the boiling water, and soak for 10 - 15 minutes.

For the salad:

4 - 6 large potatoes, peeled and cubed
1 bunch of radishes [about 6], rinsed and finely chopped
1/2 - 1 cucumber, rinsed and cut into small pieces
1 large carrot, peeled and finely chopped
handful of green beans [if frozen, steam until just warm], cut into 1/2-inch pieces
fresh parsley, finely minced
fresh chives, finely minced
pinch or two of smoked paprika [regular paprika is fine here as well]
sea salt to taste

Place prepared potatoes in a steam basket and steam until just barely soft. Remove from heat. Add carrots to the top of the potatoes and cover to stand over residual steam [no heat necessary] for about 5 minutes. Once the carrots are just a touch soft [but still crunchy], place in a large bowl and set in refrigerator to cool [or freezer to speed up the process].

Once the potatoes and carrots are no longer hot [can still be a little warm], mix in remaining ingredients. Pour sauce over veggie mix and toss until salad is thoroughly covered.

Return to refrigerator to set for 15 - 20 minutes, allowing the flavors to meld together.

This is wonderful served with a side of sauteed asparagus.

DANDELION & 4-GREEN PASTA

This year we are resting our garden, a year of jubilee of sorts. The area we use to grow our goods has been worked, and pushed, and tilled, and faithful to us for around seven summers and we thought, as a way of saying thanks, we would allow it to rest. To just be. To gather steam and health and goodness for the next line of growing seasons.

This summer of celebration will hopefully allow us the time and space to do a couple things: re-design the garden, create more permanent raised beds, and feed the soil in a variety of ways [like compost and lasagna gardening - sounds delicious right?!].   

Taking a break from the seed starting, the watering, the weeding [although there is still a bit of weeding], the growing , the worrying, and all the other things that come with growing a garden has allowed me to notice the other edibles that surround where we live. What many view as weeds [myself included] are actually nutrient-dense, delicious foods that generally provide our bodies with exactly what we need when we need it. 

This inspired me to start a series of posts dedicated to these awesome edibles. To give you a little peak at what our yards and forests hold, how they can be used as both food and medicine, and hopefully inspire you to take a little walk around your yard with shovel and sheers in hand instead of the weed killer.

For each post, I'll give you the most common and recognizable name of each plant; parts of the plant used; whether the plant should be used externally, internally, or both; it's energies; medicinal uses and any precautions; and a recipe or two.

There are plenty of great herbal books out there should you choose to dive deeper [you can find a list of my favorites at the bottom of this post], so I will keep it short and simple here. 

May you walk outside with new eyes and a sense of adventure. May you find a bit of jubilee this season.

Special Note: Remember, whenever you are introducing your body to something new, educate yourself on what you are eating / using [especially if you have health issues / concerns]. Many of the herbs found here will be safe for most but each of us has a different composition and will respond to foods and herbs in our own unique way. 

[DANDELION: flower, leaves, roots]

Energy: [leaves] cool & bitter, [roots] cool, bitter, & sweet

Use: internal & external

For Infants & Children: Yes 

Precautions: some people may have an allergic reaction to the flowers and stems [generally those also allergic to chamomile and yarrow] - simply discontinue use if a rash occurs; should be avoided during antibiotic treatment; should be avoided if you have gallstones

Key Nutrients: vitamins A, B, C, and D; iron; potassium; calcium; magnesium; inulin; sesquiterpenes; carotenoids

Medicinal Uses: detoxification [one of the best liver decongestants and cleansers], blood purification and blood builder [one of the best available], aid for digestion, high vitamin and mineral content, enzyme balance, aids stomachaches, hepatitis, hypoglycemia, decreases blood pressure, anemia [again, one of the best], diuretic [especially for fluid retention], cystitis, nephritis, weight loss / appetite, energy and endurance, bladder infection, constipation, hemorrhoids, indigestion, IBS, gallstones, osteoporosis, good for reproductive organs, PMS, skin diseases / issues [acne, age spots, eczema, yellow jaundice], bodily restoration and rejuvination, cooling affect on the body

There is a reason this baby is tough to remove from your yard - all of those fighting, tenacious properties may be what make this plant such a nutritious food and powerful medicine.

Common Culinary Uses: salad greens, pasta, pesto, wilted and / or marinated greens, coffee substitute [roasted root], green drinks, wine, soups

[THE RECIPE: 4-GREEN PASTA]

1 package of gluten free pasta, spaghetti style
1/8 c. fresh mint, minced
1/4 c. fresh dandelion greens, washed / spun dry / cut into small strips
1/2 c. beet greens, cut into small strips
1/2 - 1 c. chard, cut into small strips
1/4 - 1/2 c. Everyday Vinaigrette [see recipe below]
1 - 2 T. dulse flakes
sea salt and pepper to taste

Cook pasta according to manufacturer instructions. While pasta is cooking, cut the greens and mix vinaigrette. When pasta is just soft [or al dente if you prefer], drain water and return pasta to pot. Quickly add vinaigrette and greens quickly tossing. Cover and let stand a few minutes to wilt the greens. Toss again. Add salt, pepper, and dulse flakes and stir well. Serve warm or cool.

This is really good served with Shaved Asparagus Salad [I half the dressing this recipe calls for because it is a bit too intense for my flavor. Start with a small amount of dressing and add until you've reached the flavor you desire. I also use Parma-Zaan in stead of Parmesan cheese].

[THE RECIPE: EVERYDAY VINAIGRETTE]
Recipe from Grow, Cook, Eat by Willi Galloway

In a pint size jar combine:

1/4 c. white wine vinegar
1/4 tsp. sea salt
1/2 tsp. honey or maple syrup
2 tsp. fine chopped shallot [optional]
2 tsp. Dijon mustard
1/3 c. chopped herbs
3/4 c. extra virgin olive oil

Cover tightly and shake vigorously for a minute or so. Store in refrigerator to keep longer and remove 5 - 10 minutes prior to use [oil will solidify over time].

You can also add fresh dandelion greens to this Caesar salad, green smoothie, spring detox tea, spring vegetable pasta salad, socca cakes - the options are endless!

[ADDITIONAL RESOURCES]

Hands On Healing Remedies by Stephanie Tourles

Medicinal Herbs by Rosemary Gladstar

Herbal Recipes for Vibrant Health by Rosemary Gladstar

The Way of Herbs by Michael Tierra

Prescription for Herbal Healing by Phyllis A. Balch

The How To Herb Book by Velma Keith & Monteen Gordon
Mother Earth Living Magazine's "All About Dandelions"

SPRING RISOTTO: 2 WAYS

Eating seasonally has many advantages [disease prevention, budget-friendly, healthy for body and planet, etc.] but one of the greatest is the anticipation that comes with spring.

My guess is many who take on the frozen tundra [otherwise known as Michigan or any other northern state] anticipate the melt of spring - the receding plow piles, the bit of green here and there, the buds and then blossoms, the daffodils and tulips and trilliums, a green horizon. Spring is all about re-birth, newness, a fresh start that even the concrete-bound cannot ignore.

But there is something even richer about orienting your diet around the change in weather. 

By aligning my diet with the season, I've experienced an anticipation for spring that is somehow deeper, more gut-felt. Everyone can feel spring in their skin but not all experience spring in there soul.

It makes a person slow down.

Way down.

Because we've waited all year for this.

We've come through winter for this.

There is the refusal to rush.

This is why I love risotto. In the same way waiting out winter causes me to pause and enjoy every bite of spring, risotto begs me to stop and feel every bit of cooking. It puts me in front of a warm stove on a chilly spring evening and then tells me to stay and stir. That's it. Stay and stir. Risotto doesn't demand. It isn't fussy. It rarely lets me down. It simply asks that I do two things really well: stay and stir.

May you find yourself at the stove with a counter full of spring and a soul bursting with thanks for the willingness to simply stay and stir.

[FIRST, A THING ABOUT RAMPS*]

Ramps are one of my favorite spring-time foods mainly because they have to be foraged. I feel a touch wild when I eat them, like I'm connecting to my hunter-gatherer side [although right now I depend on other hunters to gather]. They seem pure in the best, deepest sense. Untouched by our human hands. There is beauty in what we create and do and think up as humans [and of course danger] but there is also a lot of splendor in the simple, unchanged.

So it is with ramps. Ramps sit in the onion family. They're kind of like leek meets garlic and goes wild.

They are similar to onions, leeks, and garlic in medicinal benefits - antiviral, antifungal, antibacterial, anticarcinogenic and tonify the body, meaning they kind of work on that "stuck" feeling, the blahs if you will.

Essentially they are the best bang for your buck - tons of health benefits for the whole body. For free.

[THE RECIPE WITH ARBORIO RICE]

1/2 onion, chopped
2 T. extra virgin olive oil
2 - 4 cloves of garlic, minced

2 c. arborio rice

1 c. dry white wine or 1/4 c. white wine vinegar
6 - 8 c. of vegetable broth
1 bunch wild ramps*, chopped and separated white parts and green parts
1/3 c. chopped fresh parsley
4 - 6 c. of fresh spring greens [chard, spinach, arugula, kale]
salt and pepper to taste

Warm the oil over medium-high heat in a large pot. Add onion, ramp whites, and garlic. Stir occasionally until onion becomes translucent. In a separate pot, warm vegetable broth. Add rice to the onion, ramp whites, and garlic and stir continuously for a minute or so. Pour in white wine and stir continuously until the wine has almost evaporated completely. Now, add vegetable broth one cup at a time, waiting until each cup has evaporated before adding the next. Stir continuously. Mixture should bubble gently but not boil. Once you have worked through all of the broth [or reach the texture you desire], turn heat to low and add ramp greens, parsley, and spring greens. Stir until wilted and bright green. Season with salt and pepper to taste.


[THE RECIPE WITH BLACK RICE]

1/2 onion, chopped
2 T. extra virgin olive oil + 1 T.
2 cloves of garlic, minced
6 - 8 dried mushrooms, soaked to soften and then minced

1 1/2 c. black rice, rinsed and drained

1 c. dry white wine or 1/4 c. white wine vinegar

4 c. vegetable broth
2 - 4 c. water
1 - 2 T. dulse flakes [optional]
6 c. mix of chopped spinach, arugula, and kale
3 - 4 c. asparagus, cut into 1/2-inch pieces
sea salt and pepper, to taste


First, saute asparagus in 1 T. olive oil until bright green and tender but not soft. Set aside. Warm the oil over medium-high heat in a large pot. Add onion, mushrooms, and garlic. Stir occasionally until onion becomes translucent. In a separate pot, warm vegetable broth and 2 cups or water. Add rice to the onion, mushrooms, and garlic and stir continuously for a minute or so. Pour in white wine and stir continuously until the wine has almost evaporated completely. Now, add vegetable broth one cup at a time, waiting until each cup has evaporated before adding the next. Stir continuously. Mixture should bubble gently but not boil. Once you have worked through all of the broth [or reach the texture you desire], turn heat to low and add dulse flakes, spring greens, and sauteed asparagus. Stir until wilted and bright green. Season with salt and pepper to taste.

ROASTED CHICKPEAS: 3 WAYS

Spring is a tease isn't it? Last night, with warm in the air, I imagined waking to a bright spring day bursting with opportunity. I dreamed of daffodils and tulips and sunshine and taking my girls out of hibernation and into the sweet fresh air.

It snowed to today.

Iced really.

At one point the snow/ice was coming down parallel. To the ground.

Snow in April is a good way to tick a girl [or three girls] off. Flakes past February will very quickly send me to grouch-ville and my girls to stir-crazy city, both places I really don't enjoy visiting [loath in fact].

To be fair, up until mid-march I was in good spirits about the lingering cold weather. Last growing season forever imprinted on me the importance of spring being cool and summer staying at bay until May. No apples, pears, peaches and most other tree fruit reminded me that we have seasons for a reason and adjustments in climate really do matter.

But that was last year and this is today and today it snowed. In April. The end of April. Bah.

So I did what I usually do to break the stir-crazy and detox the grouch. I put the girls in the bath to splash it out and then my 2 1/2-year old and I did yoga and cheers-ed over tea while the baby napped. Bring on the zen.

One of my daughter's and my favorite winter, pre-spring greens, pre-summer bounty treat is roasted chickpeas [or garbanzo beans]. We make them spicy, sweet and salty, and savory. My daughter eats them by the handful and I love them plain or on salads or in stir-fries.

They make a great travel snack and are an awesome stand-in for all of those unhealthy snacks when the salt craving hits or sugar bug bites. Full of protein, they satisfy a hungry, demanding, growing kid - at least until lunch.

Take this basic recipe and make it your own. Adapt it to the flavors you like and enjoy or mimic your favorite salty/sweet snack. If you love barbecue, make your favorite sauce, lightly toss the beans, and roast. Salt and pepper chips? Toss and roast. Salt and vinegar? You get the picture.

Below are a few of our favorites.

Here's to the final days of winter-y weather. Enjoy!

[THE RECIPES]

Basic Recipe

1/4 c. coconut or extra virgin olive oil [I love the taste of coconut oil but EVOO is a fine substitute]
4 c. cooked chickpeas [cooking instructions]
Celtic sea salt, to taste

Mildly Spicy


Add to basic recipe:
1 - 2 T. paprika
1 T. cumin
pinch or two chipotle powder

Sweet and Salty


Add to basic recipe:
2 - 3 T. honey or maple syrup, or to taste

Italian

Add to basic recipe:
2 - 3 T. Italian seasoning

Toss cooked beans, salt, and seasoning on choice in a large glass bowl. Set aside.

Preheat oven to 450 degrees and place the baking rack in the middle of the oven. Pour oil onto a rimmed baking sheet. Place baking sheet in the oven and heat until oil is very hot but not smoking. [Note: smoking means the oil has gotten too hot and quality has been compromised. At this point the oil actually has negative effects on your body and should not be consumed.]

When oil is hot, gently pour prepared beans onto baking sheet being extremely careful not to splatter the hot oil. Bake the chickpeas until they begin to crisp. This could be anywhere from 10 - 20 minutes.

Using a slotted spoon or spatula, transfer the beans to a bowl lined with an old cloth or paper towel [you can use the same one you used for mixing] and let cool. Serve warm or place in a tight-fitting jar and store in the refrigerator for a week. For longer storage, keep in the freezer.

We love pairing it with any one of these drinks:

Chamomile Latte
Ginger Chai
Spiced Pumpkin Latte
Tea Berry Shake
Apricot Roobois Flurry
Spring Detox Tea
Creme De Menthe
Cappucinno

SOCCA WRAPS / TORTILLAS

Being of Dutch heritage puts me in a unique class of people - mainly people who don't like to spend money. Ever. We especially dislike forking over the green stuff on things we know could easily be made at home [like the braided T-Shirt rug I currently have flagged on my computer to make, you know, in my spare time].

Now don't get me wrong, there are some days I relish convenience [dream about it in fact], but more often than not I carry around with me a grudge against "the man" [whoever "he" is]. No offense "man", but I know I can do most things better than you.

Like wraps.

I can make wraps.

Right?

After a little of this, a bit of that, some of those, and testing and modifying by a great friend [thanks Kim!] - a recipe is born.

Flavor - check. Nutritious - check. Allergen free - check. Easy - check.

These wraps are soft, super simple with a short ingredients list, and delicious. You can customize the thickness and soft or crunchiness to your liking by simply by pouring more or less batter into the pan and cooking shorter or longer.

[WHAT THE WHAT IS SOCCA?]

Socca is a term for a thin pancake or crepe originally made using garbanzo bean flour, water, and oil; cooked in an open oven; and seasoned with salt, pepper, and [generally fresh] rosemary. Of course it originated in Italy. All good things come from Italy. But, contrary to most popular Italian fare, it's naturally gluten-free.

There are a lot of different spins on socca bread. Do a Google search and you will find, well, a lot. You will find classic, spicy, sweet, you name it [disclaimer: I have not tried all of the recipes provided in this sentence but they sure looked good!].

So, take this recipe and run with it. Make it your own and give yourself the freedom to play with ingredients a bit. This is one recipe that is pretty difficult to really mess up.

And while you're at it, why not celebrate this first day of spring with one of my favorite spring meals: a socca wrap topped with baby greens, some shredded carrots, a few sprouts, a small handful of nuts or seeds, avocado if you're so inclined, and hummus.

Enjoy!

[THE RECIPE]
Recipe inspired by Affairs Of Living - Socca

1 c. gluten-free oat flour, freshly ground if possible
1 c. buckwheat groat or lentil flour, freshly ground if possible
2 1/4 c. pure water
1 tsp. raw apple cider vinegar
1 1/2 tsp. Celtic sea salt
2 tsp. ground rosemary or herb[s] of choice
   [If you have fresh use it! Simply use 1 - 2 T. of finely chopped fresh.]
1 tsp. cumin [optional]
4 T. extra virgin olive oil

Combine flours, water, and vinegar in a glass bowl, mixing well. Let stand for 20 - 60 minutes depending on how much time you have available. Mixture should bubble a little. Pour 2 T. of the olive oil in a cast iron skillet. If you want small wraps [or tortillas] choose a smaller size. If you prefer larger wraps, use your largest skillet. Place skillet under broiler set to high. The goal is to get the oil and pan very hot but not smoking. Keep a close eye on this.

While the pan is in the broiler, add herbs / spices, salt, and 2 T. of olive oil to the flour batter. Add water if necessary to get a pretty pour-able batter.

When the skillet is hot, pour about a 1/2 - 3/4 c. of batter into the pan and quickly spread with a spoon to fill the bottom of the skillet. Use less batter if you want thinner wraps or are using a smaller pan.

Cook under the broiler until the edge and / or top begins to brown and batter is cooked through. Flip and repeat. Remove wrap and place on a wire rack to cool. Repeat with remaining batter.

BUTTERNUT SQUASH HASHBROWNS

Warning: this post may change your life.

If you've been journeying with me for any amount of time now, you have probably picked up on my minor infatuation [borderline obsession?] with winter squash. Obvious, I know. It may seem silly but if you live anywhere north of the Mason-Dixon line and try to eat as local as possible, you know what I know - winter months can be tough. Enter winter squash.

Not only are the varieties endless, but what really gets me is: they're delicious, can be prepared a zillion different ways, are packed with nutrients [can you say beta carotene, Vitamins A and C, potassium, magnesium, carotenoids, and good complex carbs], can be stored for months, are super easy to freeze, one can make a meal for a family, and are so plentiful come fall they are cheap, cheap, cheap. Need I say more?

I realize not everyone shares my enthusiasm for this particular breed of veggie. I actually have a few mishapen, multi-colored orb-aphobes in my life [the horror, I know!]. Yes we're still friends and yes I'm still married to him. Fortunately for them, I've made it a personal goal to get these certain people to love at least one dish [and not one that I've deviously placed squash in].

Insert hashbrowns. I would bet at least 99% of the people I know have an affinity for shredded, fried potatoes. I mean, what's not to love? Potatoes, oil, salt, and pepper - simple and delicious. The problem is, the variety of potatoes available to the average consumer have significantly decreased over the years. Like from thousands to less than a dozen varieties [think grocery store - redskin, Idaho, and yukon]. Yikes. What was once a very nutritious and diverse food has been dumbed down to starch, simple carbs, sugars, and a whole lot of genetic modification. A bit less than the best [sarcasm intended]. Don't get me wrong, I love potatoes as much as the next person and try my hardest to find and plant a host of organic, heirloom varieties [check out heirloom seed catalogs like Seed Savers and Annie's Heirloom Seeds among many others] and support farmers who do the same. But variety and change rarely hurts a person, especially in the way of food.

In a spurt of creative brilliance [ie. complete lack of the necessary items in the house] I decided to julienne* some squash instead. The result? I may never go back to the potato version. Yes, I'm serious.

So, here's to you squash-avoiding, orange orb-wary, crookneck cautious husband [or friend] of mine. May this change your mind!

[THE RECIPE]

1 winter squash of choice [I used butternut here but any will do]
extra virgin olive oil
Celtic sea salt
freshly ground pepper
any other seasoning of choice

Cut off stem and butt end of the squash. Using a vegetable peeler, carefully remove skin of squash [it's super easy]. Cut squash in half, length-wise. Scoop out seeds and innards, saving seeds for sauce. Begin to julienne squash, working away from the hand you are using to hold the squash [I'm not into kitchen casualties - safety first people!]. If you are doing a single serving, simply julienne a quarter to half of the whole squash. The entire squash should feed about four to five people depending on serving size.

Pour enough oil in cast iron skillet to coat the bottom of the pan. Heat oil to hot but not smoking. Carefully dump in shredded squash, spreading evenly. Toss a time or two and allow to cook for a couple of minutes or until the bottom starts to brown. Flip/stir and repeat until all of the squash is lightly browned and a little crispy. Sprinkle with salt, pepper, and pumpkin seed dressing to taste and enjoy!

I love serving this over a bed of black rice or adjacent to a spinach and baby greens salad. A local farm with a greenhouse may have baby greens and spinach this time of year and many with hoop houses are beginning to plant. It's worth scouting out the fresh, local stuff!

[FOR THE DRESSING]

seeds from one winter squash
extra virgin olive oil
white wine vinegar
salt
freshly ground pepper

Rinse seeds in a fine mesh strainer. Spread on baking sheet, sprinkle with a little salt and pepper, and either lightly toast in a toaster oven or bake at 400 degrees in oven until dry and crisp [check often so they don't burn].

Place toasted seeds in food processor with enough oil to cover and a splash of vinegar. Blend until smooth. Taste and season with salt and pepper if needed.

*A side note about julienne. This particular kitchen tool may be the most useful gift I've ever received [thanks Mom!] and it cost 25 cents. Okay, mine came from a garage sale but this little baby is used almost as much as my VitaMix which means I use it a lot. I highly recommend you go out immediately and find yourself one. I'm sure some uninformed, sorry someone donated one to a local thrift store, has for purchase at a garage sale, on Craig's List or Amazon. You may be able to find one through Freecycle or facebook.

UNCONDITIONAL LOVE AND OTHER SWEET TREATS

Okay, it's Valentine's Day, you had to know love-something was coming. Stay with me for a minute or two and I promise some yummy recipes at the end.

Since becoming a parent, I am realizing God outfitted us with a certain little mechanism that makes it impossible - I mean pull your hair out, cross your eyes, scream into a pillow impossible - to not love your child. Both unbelievably frustrating and so fantastically brilliant it's hard to really understand. I've found this thing called unconditional love to be devastatingly hard yet so beautiful it brings me to tears. It's what makes me want so deeply, from the core of my being, to give my children the best possible life.

If you're a fellow parent* you know unconditional love gets us through the "I hate yous!" and "No! NOs!" and "WAAAAAAAAs!" and whining and complaining and ignoring. It's what allows us to laugh at the pee in our hands, the stack of dirty diapers to be sprayed, the parent/child torture called teething and then adolescence. It's what breaks our hearts and then makes them burst and brings us to our knees - daily.

Unconditional love blinds [maybe belatedly but still] us to the tantrums in the grocery store, the all-nighters [when's the last time you had a full nights sleep?], the dirt on the freshly mopped floor, the bodies that become canvases, the lost phones, swallowed money, the broken bones, and chicken pox. It keeps us sane through the "I don't like this" after hours in the kitchen, the wet beds, the marked up walls, the broken windows, the laundry, the dishes, and the flu. It covers the vomit down your shirt, the chunk of food behind your ear, the shower that you should have taken three days ago [okay, five]. It forgives the insensitive comments, inappropriate jokes, and obnoxiously loud screams.

This love carries us through puberty, it promises your child actually does love you back, and rejoices in those small moments that take your breath away. It's what makes you cling to the hope it's only a phase and gives you endurance to weather the phase that sticks around for years [decades?]. Unconditional love makes us stronger than we really are, wiser than we should be, and ready with open arms regardless of the circumstance. It makes us pack more toys than necessary - you know, just in case they need that one they haven't played with in 3 years. It cares deeply about the little details that matter so much.

I know most people think of this day, Valentine's Day, as the day of romance. I usually do too. Today however I want to say thank you. If you're a parent, thank you for sticking by your child. For doing the work [usually very hard work] of loving your children well. Thank you for showing up and being present. You do make a difference. Every effort, every conversation, every smile, every hug, every word of encouragement, every tough conversation, every boundary, each time you bite your tongue, every minute, every prayer - they matter. Please keep going. If you are in a rough season, please keep going. If you are in a season of joy , please keep going. Trust that this love will carry you through.

[*] If you're not a parent then the jokes on you because in one way or another you've parented somebody. Maybe it's the highschoolers you mentor, the kid you tutor, the campers you serve, the kids you babysit, or the neighbor you see from time to time. Maybe it's the toddler you talk to in the check-out line or the newborn infant you pass to an exhausted but ecstatic new mom. Maybe it's the family you pray for each day or the kid you fill a backpack for. Maybe you sponsor a child you will most likely never meet but write him / her letters anyway. Maybe you cuddle babies in tiny huts on a different continent or care for infants who may not live to see tomorrow. To those of you who are parents without being parents, thank you. Thank you for caring for our children in a way that we aren't able to. Thank you for stepping in when we just need a break and for giving our kids another positive example to follow. Thank you for bringing new energy, enthusiasm, hope and grace. We need you, so please keep going.

This Valentine's Day may you celebrate the ways parenthood [actual or otherwise] have shown you just how much love you can hold. May it open your eyes to blessings overlooked, lessons learned, and mercy granted. May it remind you of prayers answered, memories made [some even forgotten], and a love so strong it makes you weak.

Happy Valentine's Day.

[THE RECIPES]

Below are some of my favorite sweet treats. Grab your hunnies and your honey [and dates and chocolate and carob] and celebrate this day of love!

Note: I'm in the process of updating this blog which means some of the pictures are sorely outdated [trust me] so please bear with me!

Chocolate Truffles
Carob-Chia Pudding
Velvet Chocolate Ice Cream
Creamy-Dreamy Fudgesicles
Date-Sweetened Ice Cream
Real-Food Brownies
Raw Chocolate Milkshake
Berry-Lavender Freezer Cupcakes
Chocolate-Coconut Freezer Fudge
Chocolate Freezer Fudge