Life-Enhancing Mineral-Rich Green Juice

Siri... can you make me a green juice?

If only.

"A healthy outside starts from the inside." —Robert Urich

Around this time of year I begin juicing and then inevitably stop when autumn starts to slip into winter. I just can't maintain the enthusiasm to juice through the cold months, but when the sun starts to rise early, and the birds begin chirping before dawn, my yearning for green juice returns once more.
   "Mmmmmm, fresh mowed grass," my husband says as a repetitive quip when I hand him a glass of freshly juiced greens. Jay's sarcasm is not entirely unwarranted. Green juice does indeed taste like summer in a glass. For Jay, drinking green juice is a bit like taking a dose of medicine. Being a former Marine, Jay doesn't need to enjoy the green juice to consume it. He just drinks it like a man. #truegrit
   I don't mind the flavor of this slightly spicy tasting green juice. Some over-the-counter green juices are actually high in sugar. To avoid spiking insulin levels I opt to eliminate sweet fruit from the ingredients mix. No apples for moi. If you must add a sweet fruit or vegetable, keep the addition to one serving. Full disclosure, I usually add a small to medium sized carrot.

These are all the veggies that go into a 16-ounce serving. 

My obstacle to juicing is not the flavor, but is related to actually doing the work to make the juice. When I'm organized it takes about twenty minutes to produce 32 ounces, which for us is two servings but for others this amount could comfortably serve a family of four. When I'm not organized it takes about 30 minutes from start to finish and another 5 minutes to clean the juicer's parts.
   A heavy duty Champion masticating juicer has a permanent home on my kitchen counter, whether I juice regularly or not. The appliance weighs 23 pounds so lugging it around to store it between uses doesn't make sense for me. The beast of an appliance stands as a steadfast reminder of what I should be doing when I'm not. Similarly the weight bench in the garage is a constant visual prompt that I should be exercising when I'm not. I always get back around to using both but staying with a routine is clearly a challenge for me.
   The masticating juicer produces more nutritious juice because it does a better job of breaking down the fiber of the vegetables. The Champion both cuts and grinds. The juice produced by a masticating juicer has a longer shelf life of up to 48 hours because the Champion does not build up heat while it does its job. With that being said, I tend not to store the juice. My goal is to consume it within 30 minutes of making it. And, I don't simply drink my juice, I chew it, and swoosh it around in my mouth because many of the enzymes present in the juice are activated by saliva. To learn more, check out this Tedx Talk, Chew Your Juice.

All set-up and ready to juice. 

Finally, you'll want to drink green juice on an empty stomach for maximum benefit and easy digestion (code for not blowing a bunch of gas). I prefer mine as a first meal of the day after enjoying my morning coffee. I add collagen protein and a little half and half to my coffee, which sustains me for awhile. If that doesn't quite work for you and your schedule, the next best thing is waiting a minimum of two hours after a meal to drink a glass of green juice. I find the juice filling but if that's not the case for you, drink your juice then wait twenty minutes before eating whatever's next on the daily menu.

I'm just dropping this image here 'cause the butterfly is pretty and it matches the color theme.

Life-Enhancing Mineral-Rich Green Juice

Creamed Baby Peas with Leeks and Bacon (Naturally Gluten-Free)

by Michelle

  This is one of my favorite holiday side dishes. I have been making it steadily since 2004 when the recipe appeared in the Thanksgiving issue of Food and Wine Magazine. Aside from the traditional holiday menus that include oven-roasted turkeys and big ol' hams, the peas are spectacular all year long with Danny's Beer Butt Chicken, and tortellini tossed with my basil pesto. The dish also pairs quite beautifully with Beef Bourguignon.
   I have modified the recipe over the years to make it even easier to prepare. The author, Grace Parisi, calls for frying most of the leeks as a garnish, which sounds like a great idea. However, much as I have tried, I cannot get the leeks to crisp properly and I dislike cleaning the stove after the frying. I now sauté the leeks and don't bother to garnish the final dish unless I already have some minced parsley on hand to shower over the top. I did flirt with the idea last year of making spiralized crispy onions to sprinkle on top of the dish, but I was too busy and directed my attention elsewhere. Such is the life of a hostess; always mentally computing what to add or discard to a recipe, to a menu, to a table setting. With or without a garnish, this simple, satisfying recipe is delicious.

You can substitute dried thyme if fresh isn't available. 

Creamed Baby Peas with Leeks and Bacon

Hatch Green Chiles and a New Mexico Road Trip

My Traveling Tales by Michelle

Hatch green chile season begins in August and is over by the end of September.

   About this time last year Linda and I devised a spur of the moment plan take a road trip from Tucson to Santa Fe to visit the Indian Market that is held annually in mid-August. Over the years my sisters and I had talked in broad terms about how much fun it would be to attend the Indian Market, but our conversations did not transcend into actually making a plan. Cancer has a way of expediting a decision making process. We both agreed that there was no time like the present, while Linda was feeling well enough, for us to both mark a mutual item off our bucket lists.
   In July of last year Linda was feeling much better than she had felt earlier in the year after enduring six intense rounds of chemotherapy and ten radiation treatments to combat breast cancer that had metastasized to her lungs and bones. The chemotherapy seemed to bring Linda to the brink of death before she rebounded gradually. After nearly five months of feeling horrible and being mostly confined to a wheelchair, Linda had graduated to a walker and was getting around on her own two feet (much to everyone's elation). She was even smiling again (hallelujah).
   The dates of the market fit quite nicely in between Linda's routinely scheduled bi-weekly doctor's visits. And to everyone's satisfaction there had been no recent changes to her medications and she was tolerating quite well the myriad of pills she took daily. The future looked brighter than it had in a long time.

Yours truly on the left wearing my new Heishi necklace and 
Linda on the right holding a Godfather cocktail.

   To proceed with caution we needed to factor in to the sightseeing equation that Linda could not walk long distances and that she might very well tucker out midday, which would necessitate a nap to recover her energy for evening activities. We also suspected that finding parking every day during the market hours would likely be awful and we needed control over that variable. With these contingencies in mind, it made sense for us to stay in the heart of Santa Fe near the action of the market, even though the cost of lodging would increase exponentially. Linda was surprised and pleased to find one available room at the historic La Fonda Hotel, which is conveniently located on the plaza near all the events we planned to attend.
   As with all great road trips, one thing leads to another. It didn't take long for us to figure out how to extend a quick weekend getaway in to what looked more like a mini vacation, or as we like to say, "Sistercation". If we were going to go all the way to Santa Fe, we agreed that we might as well tack on a couple of additional days and travel further north to Taos. If we were going to go to Taos, then Linda wanted to visit Chimayó to make a pilgrimage to the sanctuary. Linda worked the internet like a champ to put together a complete itinerary for sightseeing and dining. She scoured websites, read restaurant reviews and secured reservations for lodging and meals.

Linda and I enjoyed the performance of this fancy dancer champion.
I employed a couple of photo apps to create a painterly effect.

  The week before our trip, Linda's oncologist ordered a MRI of Linda's brain because Linda's tumor score had been increasing but comparative CT scans of the mid section of her body didn't reveal any significant changes. The day before we were to leave for Santa Fe, the oncologist called to give Linda bad news. Much to our dismay, the brain MRI revealed that there was indeed a tumor. If there is good news at such a time, it was that the tumor was small and treatable with radiation. Chemotherapy wasn't an option because it has trouble crossing the blood-brain barrier.
   The oncologist asked Linda if she had experienced any recent headaches or dizziness. Linda confirmed that she was asymptomatic. As a precautionary measure the oncologist prescribed a steroid that we needed to pick-up at the pharmacy in the morning on our way out of town. Linda was directed to take the medication, if needed, to counteract headaches or vertigo, should those symptoms suddenly occur. Linda and I mulled over whether we should cancel the trip. We mutually decided to override our concerns and to move forward with our plans. With the oncologist's blessing we were cleared to travel with the caveat that we needed to stop every 60 to 90 minutes so that Linda could stretch her legs and walk around a bit to get her blood moving.

Our favorite event that we attended was the Indian Market Haute Couture Fashion Show.

  The discovery of the brain tumor was a critical turning point for Linda. We knew that once we returned from the road trip that Linda would be meeting with a radiation oncologist to discuss treatment options. The unknown loomed large as Linda and I headed east the next day on I-10. We agreed that we would do our best not to let the news dampen our excitement for the trip or our enjoyment of our time together in New Mexico. We would be as carefree as possible and would not focus on the gravity of her situation.
   We understood from Linda's diagnosis at UCSF in Feburary that her stage IV breast cancer was treatable but not curable. We also understood that metastasis to the brain is fatal. Doctors will attempt to pacify a patient with statements that invariably start with, "Every patient is different and we do not know how each individual will react to a treatment." The doctor decides upon a course of action and if the treatment doesn't work then the next step is to try something different to see if it works. A treatment plan is just an ongoing experiment punctuated with many questions and few answers.
   What we knew for sure is that cancer spreads quickly in the blood-rich environment of the brain. If there was one brain tumor then there were likely multiple brain tumors that were at this point too tiny to see on the scan.
   We decided to move forward like everyone does by putting one foot in front of the other or, in this particular case, by shifting the car into drive while watching the miles speed by through the windshield of Linda's black Honda Civic Coupe (that she nicknamed Little Blackie after the protagonist's horse in the novel True Grit.)

A photo-worthy dilapidated truck with Taos mountain rests in the background.

   The driving time between Tucson and Santa Fe is about 7-1/2 hours. Roughly the half way point is Hatch, New Mexico where the famous, multi-varietal Hatch chiles are grown. Hatch chile season runs from the beginning of August through the end of September. Living in the southwest it is easy for us to source the coveted Hatch green chiles at our local farmers markets and in grocery stores.
   Last year we purchased about 20 pounds of fresh, flame roasted Hatch chiles at the Rialto Park farmer's market. Linda and I brought the fragrant chiles home, removed much of the charred skins with our fingers and then froze the prepared chiles.
   Some of the chiles I left whole and froze individually on sheet pans. My plans included making chile rellenos, which are roasted green chiles stuffed with a mild white cheese, dipped in batter and fried until golden. Also, a large portion of chiles were diced by hand with the aid of a chef's knife and then frozen in one and two cup portions. I planned to make dishes such as Green Chile and Cheese Soufflé and Green Chile Stew.
   What I particularly like about New Mexican food are the green and red chile sauces. Where many Mexican food eateries in the southwest seem to skate by using canned red sauce for enchiladas and smothered burritos, New Mexico is fanatical about preparing sauces from scratch. Linda and I happily ate New Mexico cuisine for every meal of the day and on several occasions we ordered our entrees Christmas-style, which means a dish is served doused with both red and green chile sauces.

The garden at the Fechin House, Linda wearing her new Heishi necklace, and Mexican sunflowers.

   The Indian Market is amazing and worth visiting if you are interested in Native American culture and in particular silversmithing and hand-crafted items, including jewelry, shoes, hats, drums and paintings. The market was so vast, with over a thousand booths, that Linda and I did not have the opportunity to visit every artist. We both purchased necklaces made of turquoise Heishi beads. Heishi beads were first made by the Navajo of the Kewa Pueblo (formerly known as the Santo Domingo Pueblo), located about 25 miles southwest of Santa Fe, which seemed like appropriate and special keepsakes to remember our trip.
   The visitors to the market were clearly turquoise aficionados and stacks of bracelets—easily worth thousands upon thousands of dollars—covered the arms of women and men alike. Linda adored the ostentatious fashion statement and proceeded to boldly wear every bracelet she brought with her for the rest of the trip. She continued to do so after we returned to Tucson, too. More is more, and more is better—clearly better—in Santa Fe. People watching is definitely a part of  the spectacle during the Indian Market.
   Beyond visiting and talking directly with the artists there is much to do and see in Santa Fe during the Indian Market. There are dance exhibitions, a film festival, music performances, art exhibitions, and other activities taking place in the parks, galleries, hotels, museums and civic center. Our favorite event, where we just so happened to snag front row seats by arriving early, was the Indian Market Haute Couture Fashion Show. I took about a thousand photos (I kid you not) of the models who strutted their stuff down the runway wearing gorgeous fashion statements created by Native designers.

El Santuario de Chimayó is a Catholic church and pilgrimage site for seekers of  miraculous healing.

   After experiencing the bustle of the Indian Market, Taos definitely felt calm and relaxing to us during our stay at El Monte Sagrado Living Resort and Spa, even though we packed in a full two days of sightseeing by visiting the the Taos Art Museum at Fechin House, the Rio Grande Gorge, the Millicent Rogers Museum, The Harwood Museum of Art to view the art collection of Mable Dodge Luhan, and last but not least, the ancient Taos Pueblo. Instead of being tired by all the activity, Linda was invigorated.
   On a whim as we drove back to the resort after our first day of sightseeing in Taos, we stopped by a grocery store and purchased Scotch Whisky and Disarrano Amaretto to make impromptu cocktails for happy hour back at our well appointed room before enjoying dinner at the hotel's fine dining restaurant.
   The base recipe for a Godfather cocktail is a 50-50 mix of whisky and amaretto poured over ice. No special equipment is required. The ice machine was down the hall and there were two glass tumblers in the room. The ratios of whisky to amaretto can be adjusted according to taste whether one prefers a stiff drink on the drier or sweeter side. We sat on the deck in comfortable wood chairs, sipped our cocktails and enjoyed watching a storm move in that brought a sweet sprinkling of rain and lowered the temperature to the point that we both had to put on a warm sweater and coat.

A panoramic shot of a multi-storied, multi-tenant adobe building located on the Taos Pueblo. 

    On the return drive home, we were still on the road about an hour outside of Tucson, when we watched the sun make a slow descent towards the horizon. The sky burnt pink and orange and puffy gray clouds heavy with rain dotted the luminous sky. Linda, thinking out loud in a low voice, said that she'd like to attend the Indian Market again the following year... if at all possible. Her voice trailed off and I sensed that she was mulling over the possible ramifications of the brain tumor.
   Pushing angst and what-if scenarios aside, we agreed that we'd make plans to return in twelve months and we hoped that our sister Juliette could join us. Juliette is a talented artist who has a deep appreciation for Native American design and craftsmanship and she also has a penchant for intricate bead-work.
   Linda and I wanted something to look forward to, something that we could hope for, to discuss and make plans for, even though the future seemed more unsure and foreboding than ever before during the course of her illness. After Linda passed away at the end of March, I did not cancel the hotel reservation at La Fonda for this year's Indian Market. I held on to some sliver of hope that perhaps Juliette and I might make the trip together.
   As the event looms nearer, I have come to accept that Linda is indeed gone and that this is not the year for Juliette and I to go on a road trip together to New Mexico. With a sigh passing through my lips, I must acknowledge that this particular situation is what it is. Linda's gone and I'm not going to Santa Fe in two weeks. A few minutes ago, with sadness and resignation, I cancelled the reservation. My husband said to me gently, "There's always next year." But that's not always a true statement, is it? There's only now. You must do things while you are able, before it's too late, like taking mini vacations with your loved ones and buying Hatch chiles while they're still in season.

Preparing Hatch Chiles

Crock-Fermented Dill Pickles and May Roses

by Linda

               American households purchase pickles every 53 days.

               More than 67 percent of all households eat pickles.

               Americans consume more than 9 pounds of pickles per person annually.

                                                            —From ilovepickles.org

The Persian cucumbers are washed and ready to become crisp and delicious dill pickles.

   We girls are all pickle lovers from way back. This love of pickles was promoted by our dad, Paul, who has always loved fermented foods. He wrote to me last fall, after I published my post on making sauerkraut at home and shared with me how much he had loved sauerkraut as a boy. This passage from his letter delighted me:

"Grandma and grandpa Beaumont made wonderful kraut which they learned to do in Wisconsin.  Norman actually made a wooden shredding box that held knives made from flat files. He ground the files to a knife edge and secured them in the box. When a head of cabbage was pushed over the knife edges, it had the same effect as cutting with a knife but was much faster. They canned the kraut which probably wasn't good from a nutrition standpoint but it tasted great. As a kid, I would have chosen a bowl of their kraut over a bowl of ice cream. I absolutely loved the stuff. Callie was really good about giving me a bowl of kraut when I'd stop by (which was most every day)."

Our father, Paul, at Maddie's graduation party in May of 2015.

   I can picture him at as a boy in his grandparents' kitchen eating a big bowl of homemade sauerkraut. I wasn't in love with sauerkraut as kid (but then ours wasn't homemade, which makes all of the difference), however we all have always loved dill pickles, and we ate jar upon jar of them when we were girls.

 

 
   Now that it is late spring, baby cucumbers are finally arriving at the Whole Foods Market® where I work. I am particularly fond of the baby Persian cucumbers because they have thin skins and are never bitter. I thought I would make a batch today and enjoy the advent of my May roses, which are abundant in my yard right now. I love preparing food on a large wooden table in the middle of my garden, which this year is home to my first attempt at growing David Austin English rose varieties. They have bloomed abundantly, and their fragrance is subtle yet sumptuous. They layer the air with their sweet perfume while I work.

David Austin Rose—Lichfield Angel 

David Austin Rose—Lady of Shallot

   I feel so lucky to be enjoying a Friday off preparing food in my garden. They only thing that would make it any better was if my sisters were joining me later for a cocktail.

Crock-Fermented Dill Pickles

Equipment:
5L Fermentation crock

Ingredients:
1.5 gallons filtered water
3/4 cup sun-dried sea salt (I use Eden brand French Celtic)

4 pounds baby Persian cucumbers or pickling cucumbers (4-6 inches long)
1.5 Tbsps whole black peppercorns
1.5 Tbsps red pepper flakes
3 large garlic cloves, smashed
1.5 tsps dill seed
1 very large bunch of fresh dill

Procedure:
Combine the salt and water in a large vessel. I used a stock pot. Stir until the salt has dissolved.
Rinse the cucumbers thoroughly and snip off the blossom end and stem as needed. Set aside.

Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into the bottom of the crock. Add the cucumbers to the crock on top of the aromatic herbs. Pour the brine mixture over the cucumbers and completely cover with the liquid.

Set the crock stones on top of the cumbers and make sure that the brine rises above the crock stones. Place the lid on the crock, and set it in a cool and dry place. Fill the crock channel with filtered water to provide and air-tight seal. Refill as water evaporates from it.

The fermentation is complete when the places taste sour and the bubbles from fermentation have stopped rising—the fermentation time is approximately 7-10 days depending on the ambient temperature. When the pickles are sour, place in jars or tubs with the bringing liquid. Store for up to 3 months in the refrigerator. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be composted.

"One of the most tragic things I know about human nature is that all of us tend to put off living. We are all dreaming of some magical rose garden over the horizon instead of enjoying the roses that are blooming outside our windows today." — Dale Carnegie

Stuffed Portobello Mushrooms

by Michelle

   "The majority of modern medicines orginate in nature. Although some mushrooms have been used in therapies for thousands of years, we are still discovering new potential medicines hidden within them." ~Paul Stamets

   Oregano's Pizza Bistro is a Chicago-style pizza restaurant that just so happens to offer really excellent stuffed portobello mushrooms. According to the menu, the big caps are stuffed with sausage, marinara, basil, four cheese blend and diced roma tomatoes. This is my take on their popular dish.
   Since I've been eating Paleo-style, I threatened my family that I was going to stuff the mushrooms with riced cauliflower. Horror ensued. After a recent jaunt of over-imbibing cauliflower during the Whole30 Challenge, my husband and daughter raised the white flag. And waived it vigorously. Surely there would be anarchy in the house if I proceeded with that plan. I do wonder though, if jazzed-up cauli-rice might make a great vegetarian filling. I didn't add a dab of marinara like Oregano's, but I may try that next time. My basil pesto might also be great smeared on the bottom of the cap along with the balsamic. So many variations, so little time.

Gigantic mushrooms are ready to pop in the oven for a quick twenty minute bake.

Stuffed Portobello Mushrooms

   Although I have been eating primarily Paleo since February, I have continued to eat some dairy. I tolerate dairy well and love cheese too much to give it up.

Ingredients:
6 portobello mushrooms
2 pounds bulk sausage, I used Italian chicken
2 strips bacon, diced; optional
1 yellow onion, finely diced
1 big carrot, quartered and finely diced
2 medium celery stalks, finely diced
1 red bell pepper, stemmed, cored, seeds removed and diced
4 garlic cloves, minced
1 big handful parsley, minced (about 1/2 cup)
sea salt and freshly ground black pepper to taste
balsamic glaze or balsamic vinegar
about 1/3 cup grated parmesan
about 1 cup shredded mozzarella

Equipment:
Aluminum foil or parchment paper
Baking sheet + rack

Procedure:
1. Preheat oven to 400°F. Gently fry bacon so it releases fat and the bacon cooks without burning. Once the fat is rendered, add the onions. Cook for a couple minutes then add carrot, celery and bell pepper. Cook for 2 minutes, then add the sausage. Crumble the sausage with a spatula into smaller pieces. Cook for a couple of minutes, then add garlic. Cook for about 20 minutes, stirring occasionally, until sausage is cooked through. Turn heat off and add parsley.

Drizzle balsamic glaze for a sweet and tart balance to the rich filling. 

2. While the sausage mixture is cooking, prepare the mushrooms. Carefully remove stems with a paring knife and discard. Gently remove brown gills from undersides of mushrooms using a spoon; discard gills. Line a baking sheet with aluminum foil. Place a rack on top of the aluminum foil. Put the mushrooms on the rack and set aside.
3. Drizzle mushroom caps with balsamic glaze, or brush on a thin layer of balsamic vinegar. Divide the filling among the 6 mushroom caps.
4. Bake 15 minutes, then remove caps from oven and sprinkle the tops with grated parmesan and shredded mozzarella. Return the mushrooms to the oven and bake an additional 5 minutes. Serve immediately.

The mushrooms pair nicely with Caesar Salad.

Cauli-Rice Cous Cous Salad with Citrus Vinaigrette

by Michelle

"A recipe has no soul. You as the cook must bring soul to the recipe." ~Thomas Keller

    Since the beginning of the New Year, I've been on a bit of a cauliflower bender as part of a whole foods eating challenge. The goal is to omit refined sugars and "unsafe" carbohydrates from my diet.   What I have discovered, and rather quickly I might add, is that cauliflower is the character actor of the vegetable crowd. My husband isn't a big fan of the vegetable. Nor my daughter. Therefore, over the years I've passed over cauliflower in favor of just about every other vegetable available, except Brussel sprouts. I'm still learning to like those little buggers and I confess that I am not trying very hard. Bacon can't even make those little cabbage heads worth eating.
   Surprisingly, the fairly astringent flavor and blank-page look of cauliflower can transform into something almost unrecognizable from its God given form. In addition to being consumed raw, the florets can be transfigured through just about every cooking method imaginable, including: baking, boiling, braising, deep-frying, puréeing, roasting, sautéing, simmering, and steaming.

My kitchen table is covered almost entirely with a week's worth of fruits and veggies.

   The metamorphosis is complete when you see in front of you carbless "faux" mashed potatoes, rice, cous cous, and even bagels (who would of ever thought?). This is a dream come true for people who are fighting the good fight against consuming gluten and heavily industrialized processed food. It's hard though because we've been sold a bill of goods of how low-fat diets are good for us, including heavy helpings of cereal grains and legumes. What is abundantly clear is that our nation is not healthy and the benefactors of our populaces' food addictions and subsequent health problems are big pharma and big agriculture. Change will only come as a bi-product of individuals making better choices for themselves and their families.

   After consuming cauliflower in just about every way possible, including making the bagels, my favorite preparation, besides simply roasting florets in a very hot oven, is quickly shocking "riced" cauliflower in boiling water, then quickly stopping the cooking process in a cold water bath. This is the method I will use in the future when making cauli-rice for any dish, whether it's playing a supporting role for a stir fry, or is the lead ingredient for a side dish, such as this post for a cous cous inspired salad. If I try anything else cauliflower-wise in the near future I do believe my family will revolt.

Cauli-Rice Cous Cous Salad with Citrus Vinaigrette

Creamy Paleo Chowder

by Michelle

   This recipe always takes me back to the year when Maddie and I lived in Guerneville, California for a year with Linda. The three of us were shoehorned in a very small summer cottage near the Russian River in the heart of wine country in Sonoma County. The reason I call it a summer cottage is because I suspect the house was not meant to be inhabited during the winter. I'm still not positive that the house had any insulation at all. It was surely the coldest winter of my life. Even when I was inside the house, I was bundled up in layers of clothing beginning with thermal underwear and topped with fleece-lined athletic wear. Sandwiched in between the layers, I wore a sleeveless down vest for core warmth. As a last desperate measure, I wrapped a cashmere scarf around my neck and sported Ugg-type boots on my feet to stave off the cold. I even considered wearing ear muffs—it was just that cold for my poor Arizona acclimated body. In the mornings, I'd wear fingerless knitted gloves while I drank a steaming mug of coffee, that would keep the top of my hands comfortable and allowed me to type at my keyboard while I consolidated years upon years of emails between my sisters and me into a Word document in preparation to write a true-life novel based upon our correspondence and combined personal writings.

The summer season in Guerneville was a delight.

Linda used an old planting table outside on the deck, that we could
easily set up as an outside bar venue for parties.

   The supposed central heating for the house was a propane wall heater. At the time, however, propane gas was very expensive, and it was not affordable to run the heater, even for a short period of time. And, with the lack of insulation in the walls and roof, the heat would need to stay on non-stop to keep the cold at bay. As ridiculous as it seems, we kept candles burning 24-hours each day to heat up the house. Yes, that really works. Cooking and baking would also heat up the small space, especially if we kept the two bedroom doors closed. Fortunately for my daughter Maddie, the heat would rise and settle in the loft area where she would be comfortably warm while she completed her homework.
   When we watched a movie or Dancing with the Stars, Linda, Maddie and I would all sit close together on the leather couch and we'd throw faux-fur lap blankets over us. Linda would turn on a small electric heater in the living room and we'd be snuggly warm together huddled under the blankets. On especially cold nights, Linda and I sipped hot toddies which helped to keep the internal fires stoked. Maddie would warm up with her favorite hot chocolate made with Lake Champlain cocoa.

   On Saturday's, the three of us piled into the car to explore the beautiful area from the Pacific ocean to the interior of wine country and down to San Francisco and up to Bodega Bay. On one such outing, while Maddie was in school on a Friday, Linda and I drove to Point Reyes to have lunch at a restaurant that Michael Pollan wrote about and highly recommended. One of my favorite things to do is to wander around a book store, browsing the titles, and flipping through pages looking at gorgeous photographs. This particular book store on the State Route 1, which runs through the middle of the town of Point Reyes, is bright inside, with polished wood floors, and featured books from the area, including the South Bay. One such title that caught my eye was The Big Sur Bakery Cook Book.
   I so badly wanted to buy the lovely book, but I was broke, broke, broke and living on a restrictive budget while I aspired to write for a living. Linda eventually purchased the book and this creamless chowder was the first recipe I prepared from the colorful pages. The steaming chowder warmed both the kitchen and our bodies. We were grateful for both.

Maddie (photographed here in 2010)—loved the clam chowder that is 
served up at Spud Point Crab Company at Bodega Bay.

   Big Sur always holds a beautiful memory for me. Not long before I moved to Tucson, when I was still living in the Bay area, Linda and I took a drive down the coast and stopped in Big Sur at Nepenthe. We knew it would be one of our last impromptu day trips for the foreseeable future. On such a day, one strives to weave every last emotional thread into a tapestry that we can roll up and carry with us as we journey on down the road of life, sometimes apart, but always emotionally connected.
   On that day, as we drove down Highway 1 with the suns rays frosting the waves with glittery light, and marveling at the redwoods touching the sky, I assured myself we were making a memory that I would wrap up inside myself, like a gift and keep forever. Every time I pull the Big Sur Bakery Cook Book from the shelf, not only do I fondly recall a lovely afternoon in Point Reyes, but I also get to dig a little deeper and remember a day filled with laughter driving down the California coast from San Jose to Big Sur. That's why I love buying books, especially cook books, while I'm on vacation or on a day trip. The volumes that sit on shelves throughout my house, when opened, act as time capsules that catapult me back into a memory, as if in a dream, to relive the experience once again. Preparing a favorite recipe can induce the same mental state but with more tangible effects. It is far better, in my opinion, to savor chowder from a spoon than to just dream about its creamy, satisfying, warming goodness. All it takes to complete the journey from stove top to a steaming bowl set before you is a little adventure in the kitchen.

Creamy Paleo Chowder

Maddie in 2010, hanging out on her cot in the loft in the Russian River cabin.

   While the intent of this recipe was to provide a creamless clam chowder base, I think the comparison did a disservice to the recipe. The thick blended vegetable soup is fine base for any number of ingredient pairings, and it doesn't suffer from adding a bit of cream as the finishing touch. To help accommodate my busy schedule, I prefer to cook once and have leftovers. Therefore, the ingredients for the "base" are doubled. Sometimes I freeze half the completed, blended creamless base for an easy dinner in the future. Leftover roasted vegetables are a great addition to the chowder. This recipe is based upon one found in the Big Sur Bakery Cookbook by Michelle and Philip Wojtowicz and Michael Gilson with Catherine Price. The book provides a glimpse of what it takes to run a restaurant day-in-day-out throughout the seasons with special attention given to showcasing Big Sur's local vintners, farmers and fisherman who supply the restaurant with exceptional ingredients.
   Since I am a desert dweller, it is not easy to locate fresh fish locally. I have made a creamless clam chowder in the past using high quality canned clams. Fresh clams, are of course, wonderful in this soup and the cookbook provides detailed directions for you. If you use canned clams, considering using the drained clam juice in the stock (just refrigerate the clams until ready to add to the chowder). Check out this cook book—it's one of my favorites from 2009.

For the creamless stock (makes about 2-1/2 quarts):
the green leaves from one large leek, cleaned well (reserve white bulb for chowder)
1/4 cup coconut oil or olive oil
1 small to medium yellow onion, roughly chopped
1 fennel bulb, roughly chopped
2 large russet potatoes, peeled and cubed
1/2 pound white button mushrooms roughly chopped
2 stalks celery, roughly chopped
8 garlic cloves, smashed or roughly chopped
sea salt and freshly ground black pepper, to taste
2 quarts (8 cups) chicken broth, vegetable broth, or fish broth

For the chowder (double the ingredients if using all 2-1/2 quarts of the creamless stock):
6-ounces thick-cut bacon
white bulb of reserved leek, washed well, and sliced into half moons
3 carrots, peeled and finely chopped
3 celery stalks, finely chopped
1 red bell pepper, core and seeds removed, diced
1/2 pound white button mushrooms, roughly chopped
about 1 pound protein of your choice such as cubed ham, chicken, cooked crumbled sausage or 4 cans of clams, drained
1/4 cup flat-leaf parsley, minced
2 tsps freshly minced rosemary
2 tsps freshly minced oregano
2 tsps freshly minced thyme
sea salt and freshly ground black pepper to taste
1/8 tsp freshly grated nutmeg
freshly squeezed juice of one medium lemon
1/4 cup heavy cream, optional

Garnish:
shredded parmesan
crispy pancetta bits

Soup for breakfast? Why, yes. Warming and filling and not chock full of sugar like most cereals.

Procedure:
1. Start with the base: Cut off the dark green end of the leek, leaving behind its white bulb and the beginnings of its green stem. Slice it into thin half-moons, and thoroughly wash them in a bowl of cold water. Drain off the water, wash them again, and drain well.

2. Heat a large pot over medium-low heat and drizzle the oil into it. Add the leeks, onions, fennel, potatoes, mushrooms, celery, and garlic. Season lightly with salt and pepper, and cook the vegetables, stirring occasionally until they are soft, about 25 minutes. Add the stock simmer for about 25 minutes.

3. Puree the base mixture with a stick blender until smooth. For a super silky mixture, let the mixture cool, then whirl in a high powered blender for a couple of minutes. If it is too thick, add some additional broth, or water. Set it aside - this is your creamless base.


4. At this point, if you like, you can put half the soup in a cambro. Let cool, refrigerate and the next day put it in the freezer. At some point in the future, you will have a very easy dinner. Simply defrost in the refrigerator for 24 hours before continuing with the recipe. With the other half, you can immediately proceed with making chowder, or cool the base, refrigerate and make the chowder the next day for lunch or dinner.

5. Start the chowder by cooking the bacon  in a soup pot over medium low heat until the fat is melted and the bacon is nearly crisp and golden brown,, 8 to 10 minutes. Remove the bacon from the pan with a slotted spoon and put it on a plate lined with paper towels. Drain off all but 2 tablespoons of the bacon fat and reserve for another use.

6. In the reserved bacon fat, sauté the leek, carrots, celery, red bell pepper, and mushrooms over medium-low heat until the vegetables are tender, about 10 minutes.


7. Pour the creamless base into the pot and add the bacon; warm over medium high heat. Add protein of your choice or clams. Stir in the nutmeg and freshly squeezed juice of one medium lemon. Stir in heavy cream if you like. Taste for seasoning; add more salt and pepper, if necessary.