Persimmon perk-me-up

Ok, these are really great anytime! While persimmons are an autumnal fruit, the dried version works any time of year. We found these incredible morsels at the San Luis Obispo farmer’s market from Mt. Olive Organic Farm Just dried persimmon and not a dab of refined or added sugar to be found.

 

 

 

 

 

 

 

 

 

Chop up some persimmons and stir into a mixture of gluten-free flours

Mix together about 1C each of buckwheat and oat flours

Tbsp of baking powder

Hefty shakes of cinnamon, and a few gentle shakes of nutmeg if you’re nice

Mix together with enough warm water to form a paste/doughlike consisency

Plop onto a parchment lined baking tray, oiled with coconut oil

Bake at 200C for about 10min or until cooked the way you like

Serve with Matcha latter, earl grey or coffee. Also great with a dab of yoghurt.

Chow happy!

 

Chow happy idea: Add to a bowl of GF oats

Cocos Kakao Spread

Palm-oil free chocolate spread.

Cocos Kakao Spread

Melt coconut oil in saucepan

Add non-alkalized chocolate powder

Unsalted almond butter

Raw honey

MIX together, adding the honey to the desired sweetness. More cocoa and almond butter for spreadable thickness or less for more syrupy consistency.

SPREAD on toast, ice cream, fruit, etc.

STORE in a jar in the fridge for as long as it lasts…which likely won’t be long!

Chow happy!

Nettle tincture

Simple stinging nettle to feel better.

 

 

 

 

 

 

 

 

 

Stinging nettle is often considered a weed, something that grows in abundance in the countryside. Something you don’t want to touch, but if you can get your hands on the dried stuff-make yourself a nice tea.

A heaping spoonful will make a regular cup, but for a more serious dose of the healthy stuff, dump a bunch of leaves into a big bowl and pour boiling water over the top. Let sit overnight and store the tincture in the fridge or on a cool pantry shelf for a day or so.

You can apply the tincture directly to stiff or sore joints by warming a cloth in this on the stove. To take internally, drinking warm is recommended. Alleviate hay fever and other common under-the-weather feelings. Stinging nettle supports healthy liver juncture, which helps to regulate hormones-making this tincture useful for addressing several mild ailments and malaise, and making your body feel more in balance.

 

 

 

 

Better beet salad

An autumnal blend of simple delish.

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Better beet salad

Wash and chopp beet greens

Slice red onion and carrots

Steam with water

 

Top with cooked Mung Beans

Sliced sun-dried tomatoes and olives

Lovely drizzle cold-pressed olive oil

Viola! Chow happy!
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To cook California Grown Organic Mung Beans (1 Lb)

wash the beans

soak overnight or two in water until beans begin to sprout

rinse the beans

cook beans until they are soft

While mung beans beans are full of protein, this dish tastes excellent with white fish or venison meat

 

Potet sopp suppe

pototoBOIL diced up potatoes

PREHEAT OVEN TO 220C

SLICE UP carrots, leek, celery stalks

DRAIN potatoes & spread on oiled, foil lined baking tray

SPICE IT UP WITH
Black pepper
Paprika
Tumberic
Drizzle of olive oil
ROAST veggies 20-45minutes at 220C
SAUTEE mushrooms on the skillet with some ginger spice

PUREE most of the roasted veggies
+add water until you achieve the thickness you like
+add chunks of goat cheese or other white cheese and bring pot to boil, stirring often

GARNISH with the mushrooms & veggies
Viola! Chow happy!
soup dinner
cosy autumn dinner and a movie

Mediterranean Flatbread Pizza

Evernote Camera Roll 20150612 103408Healthy, savory and tasty especially with a glass of wine!
MIX
Equal parts rice and oat flours
hefty pinches of corn starch and baking powder
herbs and seasonings
ADD
enough water to make a paste
SPREAD
batter onto greased parchment paper on a  baking tray.
+tip, a wet spoon helps with sticky batter
BAKE
crust at 220C for 8-12min
SLATHER ON
sauce of your choice
(hummus, marinara, pesto)
TOP
with your fave meat and vege
BAKE
220C for 12-15min
depending on how many toppings & how crispy you like your crust
Ingredients used in crust here: rosemary, ginger and curry powder for crust
Toppings used here: green pesto, cured salmon, green olives, tomatoes, figs, shallot, fennel, snøfrisk (which is similar to creamy goat cheese)
Toppings used in past, tiki masala sauce (instead of pesto or tomato sauce) potatoes, kidney beans, greens, eggs, artichoke hearts, you can pretty much put whatever you want on these and its always great!
Chow happy!
Evernote Camera Roll 20150612 1034082 Evernote closeup Roll 20150612 103408

 

Bookshelf

Reading Reference Materials can be found at Goodreads.com/YotoStudio

A hand selection of books to start with.

your life as artYour Life As Art by Robert Fritz

 

 

 

path of least resistanceThe Path of Least Resistance by Robert Fritz

 

 

 

sensitive chaosSensitive Chaos by Theodore Scwhenk

 

 

 

the fourth phase

The Fourth Phase of Water by Gerald H. Pollack

 

 

 

trauma and bodyTrauma and the Body by W.W. Norton & Company

 

 

 

body in pain

The Body in Pain: The Making and Unmaking of the World by Elaine Scarry

 

 

 

embodied wisdom

Embodied Wisdom: The Collected Papers of Moshe Feldenkrais

 

 

awareness in movement

Awareness Through Movement by Moshe Feldenkrais

 

 

 

elusive obvious

The Elusive Obvious by Moshe Feldenkrais

 

 

 

body and mature behaviorBody & Mature Behavior: A Study of Anxiety, Sex, Gravitation & Learning by Frog Books

 

 

tao of poohThe Tao of Pooh

 

 

 

tao te chingTao Te Ching by Shambhala

 

 

 

body keeps the scoreThe Body Keeps The Score by Bessel Van Der Kolk, M.D.

 

 

 

hidden message in waterThe Hidden Messages in Water by Dr. Emoto

 

 

 

messages from waterMessages from Water and the Universe by Dr. Emoto

 

 

 

Water crystal healingWater Crystal Heaing by Dr. Emoto

Savory Zucchini Slices

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ready for the oven

MIX TOGETHER

2C gluten-free flour mix

1C oat flour

about a Tsp of baking soda

pinch of sea or pink himalayan salt

generous sprinkling of rosemary (fresh or dried) to taste

handful of slivered almonds

ADD IN

2C of grated zucchini

2 beaten eggs

COAT PAN with olive oil

BAKE at 425F for 32minutes

REMOVE from oven, let stand for a few minutes

SLICE and chow happy 🙂

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fresh out the oven
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side of hummus for an extra savory snack