GLOW

I used to be addicted to iced soy chai lattes. There is a local tea import company, Mem Tea, that is based in our town and supplies local coffee shops with their wonderful loose teas. I had the cafes scouted out that would make the best iced lattes with their blends (usually Espresso Royale and Bagel Rising), and would usually get one every day. Alas, I discovered that caffeine was a trigger for my migraines as well as many other symptoms, and both it and soy trigger my nerve inflammation. Getting an energy boost, especially with chronic fatigue as a result of Lupus, is a pretty futile pursuit most days. 

This week I finally replaced my (second) broken coffee grinder, and set to experimenting with a raw pudding on the following morning. I grabbed some chia and sesame seeds that had been in my fridge for a while, and went to work. The consistency was perfect, and with my favorite Middle Eastern spices close at hand, I created something that seemed to soothe a need in my for chai, oatmeal (oddly) and a cool soothing pudding all at once. It even seemed to mimic the rich, milky flavor of the lattes of my past. Even better, after only a couple of bites, I felt this odd sensation of my circulation kind of humming through my body, and the fog in my brain seemed to clear a bit, my vision focusing, and a memory being triggered of, "Wait, isn't this what caffeine feels like?" Only this time it was without the jitters and, you know, that other stuff I mentioned. This takes less than 5 minutes to prepare, and both chia and sesame seeds are some of the most potent sources of healing Omega Fatty Acids, so get at it. (Lest you be intimidated by unusual ingredients, be assured that my husband completely lit up after trying it, and asked with awe, "Ooo, what's that?!") This is my second entry for the week to Ricki's Summer Wellness Weekend event. Be sure to head here for other tasty entries.

4 TBS UNHULLED SESAME SEEDS

2 TBS CHIA SEEDS

1 TBS COCONUT FLAKES

1/4 TSP VANILLA POWDER (OR FLESH OF VANILLA POD)

1/8 TSP STEVIA POWDER (ADD DATES TO SWEETEN FOR TRUE RAW)

1/8 TSP SEA SALT

CARDAMOM, ALLSPICE & MACE TO TASTE

3/4 CUP WATER

OPTIONAL: RAISINS, DATES, BLACK CARDAMOM SEEDS, COARSE SEA SALT

PUT SEEDS AND COCONUT INTO COFFEE GRINDER, GRIND UNTIL FINE. PUT MIXTURE INTO BOWL, ADD OTHER DRY INGREDIENTS. ADD WATER AND MIX. MIXTURE WILL THICKEN QUICKLY AS YOU STIR, WORK OUT THE LUMPS AS YOU DO. CHILL FOR A FEW MINUTES IF YOU LIKE, OR ENJOY IMMEDIATELY.

One of my favorite things about eating largely raw is how forgiving my experiments seem to be. With fresh, local vegetables and fruits, the flavors are so rich and refreshing that a little bit goes a long way, and the science in the kitchen just doesn't need to be so exact. As a result, many of the "recipes" I'll be sharing with you will kind of be a glorified list of ingredients. Taste as you go, season to your palate, and remember that you don't need as many spices and seasonings as when you cook. Here is a recent favorite of mine, which my husband has been enjoying with me. This recipe has been entered into Ricki's Summer Wellness Weekend event. Go here to check out the other entries.)

I MD HEAD OF CAULIFLOWER

1/2 CUP CHOPPED CHUNKS OF CUCUMBER

1 LG HANDFUL OF CILANTRO

1 LG HANDFUL OF PARSLEY

SPLASH OF OLIVE OIL

CUMIN, CORIANDER & SEA SALT TO TASTE

OPTIONAL: LEMON, GARLIC, DULSE

CHOP CAULIFLOWER INTO CHUNKS, AND PUT INTO FOOD PROCESSOR, HANDFULS AT A TIME AS IT BREAKS DOWN THE CHUNKS. CHOP THE HERBS. TRANSFER THE PROCESSED CAULIFLOWER (SHOULD BE ROUGHLY THE SIZE OF COUS COUS, BUT A BIT LARGER) INTO A BOWL, AND ADD THE REMAINING INGREDIENTS. EAT AS A SALAD, OR IN A RAW COLLARD OR CHARD LEAF WRAP, PERHAPS WITH SOME AVOCADO OR TAHINI IF IT SUITS YOUR FANCY.