This Moment

Inspired by SoulMama, A (semi)weekly ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.

This Moment

Inspired by SouleMama, This Moment is a (somewhat) weekly ritual. A single photo- no words- capturing a moment for the week. A moment that I want to pause, savor and remember.

Food Not Bombs

Officially, Food Not Bombs is a global movement that takes vegan and vegetarian food that would have been thrown away out of the waste stream and serves it up for free in public spaces to protest war, poverty and the destruction of the environment.

When a friend of mine approached me recently about starting one here in Maine, I was excited, but unsure of how I could contribute with Josephine having to come along everywhere I go. Generally, protests, phone-banks, canvassing, and direct action aren't necessarily 'mother/child-friendly'. I decided to commit anyway, telling myself that I would do what I could to contribute and accept what I cannot do.

It's been amazing and Josephine has become our mascot.

A very pregnant Ashley, me, with sidekick Jo on my back, and Steph.

Personally, what I love about Food Not Bombs, (other than the obvious pro-family atmosphere and chance to cook, eat and share good vegetarian food) is that it is such a positive way to take action. Sometimes, anti-war efforts mostly yelling, complaining and self-righteous intellectual talk. As a member of Food Not Bombs, I am objecting to negative and unfair policies and attitudes and deciding for myself to put out positive energy. I am taking positive action to make a really difference in my community, which is something we all can do, no matter how much money we have.

This Moment

Inspired by SouleMama. A (semi) weekly ritual. A single photo- no words- capturing a moment from the week. A moment I want to pause, savor and remember.

Vegan Borscht Recipe

My friend, Jessica, made some borscht for us this valentines day. There have been giant beets at the winter farmers market in Brunswick lately, so I thought I try my hand at making my own. It's a super hearty vegetarian dish for a snowy day here in Maine.
Here's what I did;
Ingredients;
4 large beets
2 medium onions
1 small cabbage
5 cups of veggie stock
balsamic vinegar (I used a bunch, but I love it. Add a little, taste, adjust and repeat.)

Boil the beets until semi-tender, about 25 minutes. Strain the water and then dunk the beets into a bowl of cold water, peel them in the water to make the skin come off more easily. Then trim then and cube them. Whatever size you like, just pick a size and try to stick with it.
At this point you may want to take out some pieces for your toddler to munch on... Ok, and some for you too.

Back in the pot saute the onions and beets in a little oil until tender, about 5 minutes. When veggies are soft add stock, vinegar and cabbage. Bring the whole thing up to a boil then down to a simmer. Let simmer for at least an hour, or until you taste it and all the flavors are blended together.

This Moment

Inspired by SouleMama's weekly ritual. A single photo with no words to pause, savor and remember.

The Best Quinoa Recipe Ever.

It's a big claim, I know. Considering the once unheard of grain has recently become the darling of the health-food crowd. And man it doesn't look like much, really just a brown bowl of mush when you see it but you are just going to have to take my word for it and cook it yourself. You won't even have to eat it to believe me, just wait till you smell it.

Ok, maybe I've talked up the recipe too much. But it really is great, it's easy to make, cheap, hearty but guilt-free and just a little spicy. In fact, up the spices if you are just cooking for grown-ups or you grew up in the southwest. But for my toddler and mild New England family, it's just right.

Ingredients:

Oil
1 Cup uncooked quinoa (Please buy it in bulk at your local natural food store where it is likely organic and inexpensive. There is no need to buy the 11 dollar box from a traditional grocer.)

1 Large Onion

1 8oz can of tomato sauce

2 Cups water

1 teaspoon of chili powder

1 teaspoon of curry powder

Directions

Saute onion in oil over med.high heat for about 5 minutes until tender. Stir in the quinoa for 1-2 minutes more to lightly toast it. Then add water, tomato sauce, chili and curry powders and stir. Bring up to a boil then reduce heat to med. low, cover and simmer for 30 minutes. That's it! Best if eaten warm, as in, directly from the pot on the stove with your wooden spoon because it's so good.