Winter Morning in Santa Fe

Today is a snowy day, with slick roads and a chilling wind. I actually like these days as New Mexico is often very blue skied with even temperatures. As the summer sets in I actually long for what I call "weather". Spending some extra time under the comforter with a great book is a luxury.

I find that my experiences in Macrobiotics has been of immeasurable help this past month. It has been a month of personal transitions in my work and family. Sadly, both my brother and wonderful companion Bootsy passed away. I also find myself once again on the road to re-imagining my life. To work with people and help them discover their innate healing capabilities is a wonderful journey. I plan to do more teaching and counseling as the New Year unfolds.

Helping others initiates from my personal experiences. Life has not been a straight line to happiness and balance. When is it? Navigating the times when the line zig zags is my key to understanding and maintaining balance so that I can clearly vision the path before me. Here are some of things that work for me:

• get enough sleep
• exercise every day
• eat 3 wholesome meals that include a grain and a vegetable
• meditate, even for a bit
• when I wake up, I view my day and see where fear holds me
• when I sleep, I make a gratitude bow to all the wonderful people in my life

And I make a wonderful pot of soup. Check out this month's recipe!

Harvest Time in Santa Fe

My harvest is beautiful. It has taken 4 years, but I am perhaps becoming a gardener. This year I have harvested lettuce, shisito peppers, 2 kinds of tomatoes, carrots, broccoli, broccoli rabe, kale, collards, tatsoi, cauliflower. The incredible sweetness of just cut collard greens is beyond belief.

The evening temperatures are quite cool and this week we had two soft freezes. I am getting as many tomatoes in as possible and will make and freeze some sauce using my homegrown basil, too.

The broccoli, kale and collards should weather the temperatures well for at least a few more weeks, but I am hooked on the taste of freshly harvested vegetables. I will need to get creative in my cooking this winter to keep my taste buds happy.

It is a paradox to me that as the weather cools, I would like some spice in my foods. Yes, spices warm, but also expel the heat. Hence they are most often used in hotter climates like Southern India and Mexico. Well, a couple of days ago I was craving a bit of a kick so I made the cauliflower and carrot curry ( fresh from my garden), which is the recipe this time.

Returning Home

I just spent the most incredible 3 weeks in Switzerland visiting my friend Giustina in Geneva and hiking in the Bernese Oberland. I experience a lifestyle that is lovely in Switzerland, especially the kind and generous people who live in the Alps. I pushed myself on the hike to overcome fears and learned that I have much to learn. The Alps are beyond words in their majesty and challenges. The hardest part of the trip was trying to maintain any sort of balance. When you are with a group , you are subject to preset menu choices. They were fabulous, but not our macro path, for sure. However, when you are exerting great physical activity some balance can be made.

I returned to Santa Fe with the weather cooling down, rain had come and the challenges of getting back to life. I feel the need for Kinpira Soup and that is the recipe on this site.

Deep Winter in Santa Fe

We have just entered deep winter in Santa Fe. The frigid, record shattering temperatures are causing problems all over the state. I am grateful that my home is warm and secure and that my pantry is well stocked with the staples of a good macrobiotic kitchen: grains, beans, sea veg, greens. The challenge of deep winter is to get enough sun and outdoor activity and also to try eating and cooking more than delicious soups and stews. It all moves hand in hand to help me from becoming emotionally blue. I find that as I age, it is easier for me to isolate, become rigid in my thinking and interactions and "dig in".

Thankfully as macrobiotics we know how to lighten our cooking and understand the importance that even a little daily activity offers. We just entered a # 7 year, so life should seem to be easing up and even experience some momentum. It does not feel that way right now, especially on the international front and the incredibly unusual weather patterns. This time of year does signal that Spring and that uplifting energy is just around the corner.
The recipe I will post helps to stabilize the heaviness of winter: Bok Choy and Shitake. I thank Mayumi Nishimura for her brilliant cooking.