It has been my experience that bikers, specifically mountain bikers, are a very down to earth and friendly crowd. I cannot recall meeting a “MTBer” (mountain biker) that I did not feel an affinity for. It was my great pleasure to meet Jack, our bed and breakfast host, on our recent vacation.
I was mesmerized by him; this charming Scottish bloke who was once a biker himself (a "roadie" no less but we loved him all the same). In a heartbeat I would have adopted him into our family...
Hot days have been my playground of late.
The heat is all encompassing. I can’t seem to shake it off of my trail. My travels have taken me to The Pacific Northwest, The Okanogan Valley, The Big Apple and back home again to my little corner in The Middle East: home sweat home. Did I ever tell you that I was never one to sweat a lot…
Not so dry these days…
I landed in Seattle on the tail end of an atypical heatwave. When we travelled north to Vancouver for the unveiling of my mother’s headstone, we were met by severe lawn sprinkling regulations. By the next day the restrictions read:
“Due to unseasonably dry and hot weather, and record low inflows to our reservoirs, Metro Vancouver has further restricted water use. ALL LAWN SPRINKLING IS NOW PROHIBITED.”
Seattle and Vancouver are my old stomping grounds. They are celebrated as evergreen gems. Hey everyone knows that: “Vancouverites don't tan; they rust.” Surreal it was to hear about the water restrictions.
When will this horrific heat release its hold on us?
We took some vacation time to play in the Okanogan Valley. It is a hot and dry area with weather similar to that of Israel. We made our first stop at a visitor’s information center and were accosted by a vacuum of stifling red HOT air as we opened our car door. Every day we learned of yet another forest fire. There too, the pine needles needed little encouragement to flame up.
The crème de la crème awaited us in the steam baths of New York City. We were fortunate this trip. On the eve of our travels to N.Y. a thunderstorm blew in and out of the area, cleaning the air in its path. We were graced with an unusually hot but dry New York summer heat.
At the airport, while waiting for our flight back home, we caught a weather report on the television screen. We saw a map of The United States in full color. From east to west and from north to south it was shocking hot red!
Back at home and still fighting jet lag, I was in the saddle again and ready to take on the heat. We meant to leave at the crack of dawn but I only managed to pull myself out the door at 7:30 am.
This week was laced with unusually brutal temperatures: I barely left my air conditioned fortress. This day I knew that leaving the house at a later time would paralyze any ability I had to deal with the elements awaiting outside of our doorstep.
Not the first time I left with a cloud of dread.
Yes, I was going to pay dearly for this …
Saturday’s ride we broke from habit and chose to ride with a group. Hubby and I joined a band of close to ten testosterone dominant bombers and little ol’ me…
I will be the first to admit that my stead is first rate; my mountain biking skills are good and I am generally fit. On this day, however, my form was decrepitly alte zachen (from the Yiddish: old things)!
SMS, SOS – Save Me Swiftly!
As we inched closer to our mid braking recalibration point, I plotted to call in for help and evacuate the premises. I was feeling ever so dizzy and nauseous: surely not omens of good fortune… Although I am usually one to tough it out, on this occasion I was fully content with my decision to leave the pack behind.
Our break was well welcomed indeed, not so much by the distance we travelled but by the oppressive biking conditions. Blessed were we to come and rest at the foothills of the ancient Zippori ruins and the Zippori Stream complete with its own pool of water which seemed to be calling my name: “Come home to me baby…”
At moments like these there is no hesitation, no self-consciousness and little regard for the invested threads. There is no time to wade; it is an all or nothing matter. Complete submersion and submission from head to toe it was. No time or thoughts to remove any clothing. In I went: I plopped straight down to the pool’s floor.
I cannot begin to do justice to the feelings of joy and gratitude that flooded my very being. From the clutches of Hells Gate freefalling into temperatures well below 20 degrees Celsius, there was a God in Heaven! Halleluiah!
I splashed water over myself again and again with childlike glee. We shared homemade treats with one another and lingered more than usual. With reluctance but rejuvenated, I dunked my “Buff” (head covering) one last time and mounted my stead, joining our group for the return ride.
Although surely the temperatures had risen higher, we had our own personal air conditioning units from head to toe. The hot summer heat filtered through our wet clothing, treating us to an unexpected cool breeze of bliss.
Certain I was that I would call in a tow truck to save my battered bones and I was ok with that. Gone are my superwoman days; I need not pace myself to the speed of others.
To be bold is allowing yourself to not always be first.
To be bold is knowing when to break and recalibrate.
To be bold is nothing less than knowing when to stop and backtrack.To be bold is doing what is right for you at any given moment.
To be bold is to venture and taste what life has to offer.
Some time ago I took a healthy cooking class with a vibrant woman by the name of Tziona Melman. One of the most important tools which she gave me was the power to venture in the kitchen. I am happy to confess that I have been on a gastronomic adventure ever since. Thank you Tziona for your marvelous gift.
For some time I have been cooking up creations in my beautiful blue ceramic crock pot. It is handmade by the talented Laurie Sartani from Merchavia. I love using it on the weekend as a slow cooker. This frees me and allows me to mountain bike, dance or play with family and friends. I cannot begin to tell you how wonderful it is to come home after a long day of play and have a hot scrumptious meal ready at hand.
Healthy, Delicious & Easy
In general, slow cooking is not only healthier but it bears the gift of savory tender flavors. There are multiple advantages to slow cooking:
♦ Lower temperatures better preserve nutrient integrity.
♦ Provides richer and fuller flavors.
♦ A good vessel will conserve heat and is conveniently mobile.
♦ Prevents formation of carcinogenic compounds of HCA and PAH when cooking meat.
♦ Can be used as a convenient and healthy alternative to fast food.
♦ The meal is concentrated in one container. It is an easy cleanup.
I am bestowing you with my recipe for this week’s Saturday lunch.
I invite you to discover the art of improvisation in the kitchen. Please substitute and add in to please your taste buds and palate. Feel free to share your creations here.
In a Crock Pot – Slow Cooked Vegan Casserole
To Soak:
2 c dried chick peas
2 c whole risotto (round) rice
1 c dried apricot
To Blend:
1 peeled and cubed sweet potato
1 cubed zucchini
3 cloves of garlic
2 c water (can use water from soaked apricots)
1½ T whole cumin seed
1½ T saffron
Pinch of cinnamon
Pinch of nutmeg
Vegetables To Add In:
2 cubed onions (can lightly sauté)
8 carrots cut to preference
~ 6 cabbage leaves
+1 T coconut oil to add in to mixture
Soak the rice and chick peas overnight+. I recommend soaking in warm water with a bit of apple cider added to the water. They are soaked to remove phytic acid and enzyme inhibitors. The phytic acid will inhibit mineral absorption. Soaking can increase mineral absorption tenfold or more. The apple cider will facilitate this process. It is important to rinse the rice and chick peas well after they have been soaked. The dried apricots should be soaked in the refrigerator. The left over water from the apricots may be used for the mixture in the blender for a slightly sweater taste.
In the blender add the sweet potato and zucchini to the water and spices and blend.
Add the blended mixture to a large bowl with the rice, chick peas, apricot, vegetables and coconut oil.
Mix well and add to greased crock pot.
I like to cover my casserole with cabbage leaves. This retains the moisture and prevents the rice and legumes from drying out. Should you wish to prepare meat in your crock pot as well, you may lay the meat on top of the cabbage leaves. This will provide a barrier and absorb much of the meat’s fat.
I like to use risotto rice but any kind of whole rice will work well. Of course, you may choose to work with other legumes as well. Just remember to soak them. Similarly, you may choose to add or replace vegetables. You may try sweet potatoes, kohlrabi, potatoes, beets and even cauliflower, although that will cook to be very soft.
Changing the content of your casserole will require you to rethink the amount of liquids that you are adding to the pot.
Cook at an oven temperature of 100 degrees Celsius or 210 degrees Fahrenheit for about 6.5 hours.
