Exciting news! I've been chosen as the North American Finalist for the Weleda Global Gardentrotter contest!
I've conquered round one, and round two is about to happen in a few weeks in Germany. In Germany, the 16 finalists will take video, photography and artistry workshops to learn and then show off our skills. The best is yet to come and at the end of the week we'll discover who will be the chosen one as the Weleda Global Gardentrotter to blog, photograph and unite with nature!
Wish me luck!
Lemon and dill go together like peas and carrots. Everything I think, smell or taste dill, it reminds me of childhood of my Ukrainian great grandmother cooking borscht or seasoning potatoes with dill. Dill is an interesting herb that is common in Eastern European cooking, but is an herb we don't use on a regular basis in America.
But nothing tastes better and more pure than a freshly picked batch of homegrown dill. I picked up a bundle for a couple bucks at the Queen Anne Farmers Market this summer. When the weather was hot (a little late posting this!), I craved a cold pasta dish.
Inspired by the complimentarily flavors of lemon and dill, I share this recipe in hopes to ignite healthy cooking on a budget. All you need are some fresh, crisp vegetables, pasta, oil and lemon.
Many of our seasonal foods are boxed, packaged products, which contributes to inflammation in the body. They are foods that are stripped from their nutrients and remain a mystery on why so many people consume these foods on a regular basis.
Healthy, whole foods cooking is not difficult and this dill-lemon pasta contains anti-inflammatory properties.
Dill is used for culinary and medicinal purposes known for aiding digestion and respiratory health and preventing insomnia. It's ironic that with the cooler climate in Eastern Europe, dill is one of the best herbs to consume to prevent chronic respiratory issues.
The plant is native to Russia and parts of the Mediterranean and West Africa. Dill is even mentioned in the Bible and ancient Egyptian writings. The Greeks and Romans prized dill for its medicinal properties. Hippocrates, the Father of Medicine, used dill in a recipe to clean the mouth and supposed ancient soldiers applied dill seeds to heal wounds.
If our ancestors loved dill so much, why not resurrect the use of dill and try this pasta, a simple and easy-to-make recipe that is perfect for the work week. All you need to do is make and then take!
Vegan Lemon Dill Pasta Salad
Prep Time: 10 minutes
Cook time: 10 minutes
2 cups uncooked pasta (used small shells)
1/4 cup fresh dill, chopped
1/3 cup olive oil
3 tbsp lemon juice
1 garlic clove, chopped
1 cup cherry tomatoes, chopped
1/2 cucumber, chopped
1/2 orange pepper, chopped
1/2 tsp salt
Cook pasta according to package dressing. Mix the lemon juice, dill, garlic, salt and olive in a bowl. Set aside while you prep the vegetables.
Drain and cool the pasta. Once cool, mix everything together in a bowl and serve chilled. Enjoy!
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Today, I read an interesting opinion article. It is apparent that people, especially younger people, are having a difficult time controlling their emotions. Many allow every opinion, event or micro-agressive thought trigger them.
How can this younger generation function emotionally? And how will they be able to handle (and carry on our legacy) in the real world? The irony is that their behavior is rippling down the stream to affect older people as some of us don't understand this over-emotional, safe-space culture.
In times of chaos, it is important to have a clear and focused mind. Like a tree, we need to be grounded emotionally in order to "see" both sides of the situation so we know how to best proceed. For the major events that you cannot control, give peace and acceptance to the situation and continue to channel healthy energy into your life.
As always, inspired by the sun,
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The season is shifting and the planet is ten days away from the fall equinox. As the weather cools, it's time to bring some warmth, nourishment and "roots" into our body. And nothing is more earthly than the potato, a food that has nourished humanity for thousands of years.
Americans, especially fitness professionals, have this "thing" with potatoes. It's a "bad" food because it's starchy and Americans over consume French fries.
I am the potatoes' number one fan! It's not necessarily the potato that is the problem, but HOW we prepare the potato and HOW MUCH potatoes we consume.
Various cultures around the world survive off of, and use the potato as part of their regular diet. The Irish, the Germans, Eastern Europeans, East Indians - everyone uses potatoes, but these cultures either boil, baked or lightly stir fry the potato. The potatoes aren't dunked in a vat of cooking oil and laden with chemicals.
This soup, similar to the taste of a pierogie, is simple, easy and an affordable recipe. I've made this several times and there is a trick to this soup, the size of the potato definitely matters! The smaller the russets, the more you'll taste the onion and garlic. The larger the potato, the more potato flavor you'll have. Please follow the notes below on this recipe.
As we kiss the summer sun goodbye, enjoy this late-summer/fall soup to bring heartiness and warmth to your home.
"My family lived off the land and summer evening meals featured baked stuffed tomatoes, potato salad, corn on the cob, fresh shelled peas and homemade ice cream with strawberries from our garden. With no air conditioning in those days, the cool porch was the center of our universe after the scorching days."
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com