Organic Seasonal Eating Part 2

By Chris Hawkins

WINTER

Today’s holidays create the memories of days to come. We often look back, nostalgically, to times gone by when people, joyously shared their celebrations, born of the seasons and steeped in tradition. In every culture and religion, the New Year, whether celebrated as the springing of new life, the turn of the sun back from the south, or the ripening of acorns in the autumn, is an affirmation of continuity and acceptance of the ever wheeling cycle of nature. Let our meals reflect this with hospitality, wholesomeness and good cheer.





Poppy Seed Cake
2 1/4 cups whole wheat pastry flour
1/2 tsp. sea salt
2 tsp. baking powder
Mix together
In another bowl, mix:
1/3 cup avocado or non-GMO corn oil
1 cup barley malt or maple syrup
1/4 cup tofu, pureed or one egg, beaten
1 Tbs. vanilla extract
1 cup water
1/4 cup poppy seeds
Slowly mix liquid ingredients with dry ingredients. Pour into oiled cake pan and bake at 375 degrees for 30 min. or until it tests done with a toothpick or if it springs back upon a light touch.

Spinach Rice Salad
2 cups brown rice, cooked
1/2 cup Italian salad dressing
1 tsp. tamari
1 tsp. honey
2 cups fresh spinach, cut into bite sized pieces
1 cup thinly sliced organic celery
Mix together, cover and put into fridge until serving. Great for entertaining since it can be made up ahead of time.





In our great-grandmother’s time, the wood stove was central to the house. Breads often were warming on the top area, a big cast iron pot of boiling beans simmering at the back, the tea kettle was on, keeping the house and family hydrated and balancing the dryness of the burning wood. Today, if you don’t have a wood stove, a crock pot and cooking ahead keeps us sane and not overworked so we can share with others our most relaxed and joyous selves. Whoever cooks in the home has the ability and honor to help make the whole household happy and healthy.

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