Category Archives: Uncategorized

Stretching Into Fullness

Posted on December 30, 2019 by Ann Lovejoy
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Rainbow of Diversity Maturing As Humans As the decade closes, a time of retrospection is inevitable; what have we learned about ourselves and our world? Where are we heading as a nation and in our own lives? Despite many backwards … Continue reading →

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Rosemary And Rue

Posted on November 25, 2019 by Ann Lovejoy
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When I am sad and discouraged, the right cup of tea can bring my heart back to wholeness. This bracing blend combines the gentle spiciness of turmeric with brisk rosemary, sweet orange zest and juice, and the warmth of honey. It’s great for discouraging colds and flu and it’s very comforting on cold, dark days, especially with a warm piece of rosemary tea cake.

Rosemary Orange Turmeric Tea

1 organic orange, juiced, zest freshly grated
1 tablespoon freshly grated turmeric root
1/4 teaspoon chopped rosemary
4 cups simmering water
1-2 teaspoons honey

In a tea pot, combine the orange zest, turmeric and rosemary and add the hot water. Cover and let steep for 5-15 minutes, depending on taste. Strain into cups and add orange juice and honey to taste. Makes about 4-1/2 cups. Continue reading →

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Bread of Life

Posted on October 14, 2019 by Ann Lovejoy
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My Daily Bread When times are tough, I bake bread. When grief and sorrow keep me awake, I get up and make bread. When outrage and fury send my blood pressure skywards, I make bread. Oh, and knit. But really, … Continue reading →

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Summery Meals Without (Much) Cooking

Posted on July 1, 2019 by Ann Lovejoy
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Slivers of red cabbage, Walla-walla Sweet onions, and blueberries marry surprisingly well in this invigorating salad, which goes well with anything you care to serve. Lemon Shallot Dressing adds a pleasantly piquant note. Vegans can exchange the hardboiled eggs for chickpeas and add a few tablespoons of nutritional yeast to the dressing for extra protein.

Red, White and Blueberry Salad

4 cups young salad greens
2 cups red cabbage, finely shredded
1 cup cilantro OR flat Italian parsley, stemmed
1 cup basil, stemmed and shredded
1 Walla-walla Sweet onion, halved and finely sliced
4 hard boiled eggs, cut in wedges
OR 1 cup cooked chickpeas
1 pint blueberries, stemmed
1 cup coarsely grated asiago or pecorino cheese
1/2 cup Lemon Shallot Vinaigrette

In a serving bowl, toss all ingredients and serve. Serves 8. Continue reading →

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