Wednesday, March 18, 2020

Quarantine Food Diaries, Day 3

 Food for Mind and Body

I chose not to watch the news today, open twitter or perpetuate more panic inducing behaviors. Instead I coerced my partner into offering up what he does best, healing.
If you have ever met a modern day Shaman you might not understand at first but when he is in his healing space it is instantly evident on visceral, emotional and spiritual levels that you are being healed, that there is a shift in you that is tangible.
I teach yoga, I practice meditation, I read and assimilate philosophy into my daily practice of yoga “off the mat”. What this is, what he does, is something entirely apart. We often find ourselves in one act of doing after another, sometimes a yoga practice can be this as well, sometimes reading and absorbing information is still an act of doing. When we speak of being and not doing that is when real restoration occurs. It is understood that shavasana is the ultimate place of yoga, the slowing of the fluctuations of the mind. Shavasana is the final resting pose at the end of class where the expectation of the physical, emotional and mental bodies is absolutely nothing, simply to be, receive, accept, allow.
What my partner does takes one from this space into deep energetic healing through sound. I’m offering access to these video clips of his work in Seva or service to our community.

Sound Healing and Meditation with Justin Marx

I know, my quarantine food diary, but you see it is all connected, looking at ourselves these days and every day in a holistic way, with all of our facets. I am back in my kitchen, I think if I had to choose a single ingredient to eat forever, if there were only one thing left in the world, it would have to be a mushroom. Specifically a maitake mushroom. Known for it’s properties of combatting the free radicals in the body that cause cancer I was introduced to this mushroom at the time of my monumental diet change to combat systemic inflammation. I began taking maitake supplements in super high doses and it almost singlehandedly reduced all my inflammation. My father is a mycologist, a mushroom hunter, teacher, and I have had the fortune to have had numerous varietals of wild mushrooms because of it. Maitake or hen of the woods is still one of my favorites for it’s versatility. It has also become easier to find in supermarkets.
It’s a beautiful lacy mushroom and it’s flavor is rich and meaty it’s texture firm, it holds it’s own as a “steak” on the plate, and tonight it is our “steak”.
Super easy to prepare and accompanied simply with a sautéed sunchoke which in a pinch could be substituted with potatoes though the flavor profiles are super different.
Unlike yesterday tonight is less labor intensive, way quicker and completely vegetarian, well if you believe mushrooms to be vegetarian, but that is a later discussion.

Seared Maitake “steak” , Crispy Lemon Zest Sunchokes

1 lb Maitake mushrooms
2 tbsp sesame oil
2 tbsp extra virgin olive oil
Oyster sauce or worchestire mixed with a little maple syrup ( for brushing mushrooms)
6 sunchokes peeled and sliced thinly
1 Lemon zest peeled not grated
2 cloves garlic
1/2 cup white wine

Dust off Maitake shrooms, don’t wash!! Slice into 1/2 inch thick “steaks” as much as possible
Set aside.

Take peeled and sliced sunchokes or potatoes if you didn’t have or couldn’t find sunchokes ( though they are in season right now) and put in a pan with olive oil, sliced garlic and sliced lemon zest making sure not to have taken much or any of the white of the lemon. Salt and pepper, sauté on medium leaving to take on color on one side before moving to the other side, you may find they stick in which case, you may not have put enough oil or had a high enough heat or maybe there was just too much water on your sunchokes. No worries, add the 1/2 cup wine and they will loosen. Flip and continue to cook on medium until all of the wine is absorbed. At this point salt and pepper. Sunchokes can be eaten raw so they can be eaten as well at any version of “al dente” whereas potatoes must obviously be completely cooked through and you may need to add a bit of water to finish them.
While your sunchokes are cooking begin your mushrooms.
Heat a pan medium high with a little sesame oil and a little olive oil lay the mushrooms in not overlapping, salt and pepper. They need to sear on both sides when they are browned on both sides add a dash of water and the mushroom will plump up!
You may need to do two or three batches.
As they come out of the pan brush with a little oyster sauce or worchestire/ maple syrup blend.
Plate the sunchokes and place a Maitake “steak” atop... my version of steak and fries 😉
Serve with a simple green salad. Enjoy!

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11 Provincetown Dr, Marlton, New Jersey, United States

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