Harvesting Purple: Beans + Eggplant

The kids are back to school and summer's winding down, although you wouldn't know it here. Temperatures have climbed back into the 90s and I've got a garden that just won't quit.

Some veggies, like dark leafy greens, I planted because I love and they're a daily staple of my diet. Others I planted, well, for their color. Yes, long before singing dinosaurs and Steven Spielberg made it popular, I've been a fan of the color purple. I look fabulous in it, and I like to eat it.

Just look at those Royal Burgundy beauties. Gorgeous! I've been enjoying them fresh-picked, as is. Mmm, so good. Much more flavorful than any "green" bean.

So, what gives 'em their vibrant color? Anthocyanins, the same thing you'll find in elderberries, blackberries, blueberries, and grapes. Those are some mighty powerful antioxidants, so eat up and enjoy!

I had some guests over the weekend and wanted to include a side dish for our alfresco dinner on the back deck. Here's what I did:

Garlic Garden Beans

6-8 C filtered water
2 pounds fresh beans, stem snapped off
4 cloves garlic, pressed
1/4 C extra-virgin olive oil
3 Tbsp tamari (or Nama Shoyu if you are gluten tolerant)

1. Boil water and allow to cool slightly. Place beans in a deep bowl and pour enough hot water to cover. Allow to sit 2 minutes. Drain and rinse.

2. Return to bowl and toss with prepared mixture of garlic, olive oil and tamari. Plate and serve.

Okay, here's a little science lesson for you: Remember those anthocyanins I mentioned? Well, they change color with acidity levels. Heat dilutes the acidity of the cell sap and causes a decomposition of anthocyanin. Less anthocyanin means less purple.

Now, I didn't boil or steam my beans which would have resulted in them turning from purple to green, but submersing them in the hot water for even two minutes, caused my Royal Burgundy beans to transform into a lovely shade of lavender. Magic!

❧❀❧ 

I have seen women looking at jewelry ads with a misty eye and one hand resting on the heart, 

and I only know what they’re feeling 

because that’s how I read the seed catalogs in January. 

~ Barbara Kingsolver

Animal, Vegetable, Miracle: A Year of Food Life

❧❀❧ 

That's exactly how I felt this winter when I spied these cutie pies: Fairy Tale Eggplant. Oh, even the name had me dreaming of happily-ever-afters.

Aren't they darling? The perfect size for a dwarf or sleeping beauty. But, the best part? The flavor! Tender, sweet, succulent. No bitterness here, I promise.

Normally, I'd suggest "sweating" your eggplant prior to preparing. Eggplant skins can be rather bitter, so you'd cut the eggplant into whatever size/shape your recipe calls for, place it in a colander, salt lightly, and leave for about 30 minutes. Then you'd rinse, pat dry, and begin preparing your recipe. But, really, with these little guys, I have yet to encounter any bitterness.

So, this makes me wonder...folks with arthritis should try and limit their intake of nightshades – eggplant, tomatoes, peppers – because there seems to be a link between joint stiffness and solanine, which is the toxin found in nightshades. I'm wondering if that's what also gives nightshades their slightly bitter taste. Since the Fairy Tale eggplant isn't bitter like traditional eggplant, perhaps it's a variety individuals with arthritis could safely enjoy. Anyone know?

Anyways, I've been slicing mine into thin rounds on a mandoline and marinating it in some olive oil, lemon juice, sea salt and garlic. Then, I toss with kalmata olives, red onions and fresh basil from the garden. To.die.for.

Okay, tell me, what have you been harvesting recently from your garden (or local farmers market)?

Elderberry: The People's Medicine Chest

Those dark purple jewels are elderberries (sambucus nigra) that I recently foraged along with a bevy of blackberries.

I often get emails from folks asking how I find all these wild edibles I've written about. The truth is, they find me. I haven't set out intentionally to forage for anything in quite some time. I've also lead a rather unconventional (yet charmed) life. Because of my many years spent living and studying with indigenous elders on several continents, I'm well skilled at identifying plants in their native habitats and know about their medicinal uses.

A quick search of "wild edibles" on Amazon brings up a cache of books. Browse through them and add a couple to your home library if foraging is something that interests you. Trusted authors that I'd recommend include Steven Foster, Tom Brown, "Wildman" Steve Brill, and Stephen Buhner.

So I'm anxious to tell you about the beautiful sambucus nigra, but before I go any further, this would be a good time to put out a disclaimer. *waves to the nice folks at the FDA*

As with everything on this website, this article is for educational and entertainment purposes only. I am not a licensed medical professional. I don't even play a doctor on TV. This article is not intended to be used as medical advice. Herbs are powerful medicine and can be harmful if taken without knowing the contraindications or adverse effects they may have when mixed with prescription drugs or used in excessive amounts.

Alrighty then. Let's talk elderberry.

Did you know that the most powerful wand in the Wizarding World of Harry Potter is made of sambucus wood and is known as the Elder Wand? Fun fact.

The elderberry tree has been used medicinally for hundreds of years and is often known as the "people's medicine chest" because of its many uses. The bark, stems, and leaves have been traditionally used as healing poultices. Ingesting any of these parts in sufficient quantity can cause a toxic build up of cyanide in the body, so please don't do that, okay?

The berries, rich in flavonoid antioxidants, potassium, and Vitamin C, strengthen the immune system. They're very effective in treating autoimmune disorders or severe immune depletion after long-term antibiotic use.

Because they're filled with anthocyanins that have an anti-inflammatory effect, easing aches, pain and fever, elderberries are often administered to lessen the symptoms and shorten the duration of a cold, cough, and flu. They're also great for hormonally-induced nausea (hello, morning sickness) when combined with ginger.

When foraging for elderberries, you want to avoid picking the red ones. Look for nice ripe dark berries. The elderberry is highly astringent and could potentially make you sick if you eat a bunch of them raw. Cooking not only neutralizes them, but it also enhances the unique flavor of the berry.

So, what pray tell, did I do with all those wild elderberries that found me? I made a syrup that I can keep on hand to ward off any nasty bugs that may come calling during cold and flu season. Bonus: it's also yummy drizzled over pancakes or ice cream. *wink*

Elderberry Syrup

2 C fresh elderberries or 1 C dried 
3 C filtered water
1 C local raw honey

Removing the berries from their clusters can be a tedious process. Trust me. Here's a tip I garnered from an old Anishinaabe medicine man: place the clusters in a ziplock bag and store in the freezer. Once frozen, just shake the bag and most of the berries will fall off the little stems. You can keep any extra elderberries in the freezer to make additional batches of the syrup as you need it.

Method:
1. Combine the berries and water in a stainless steel stockpot. Simmer for 30 minutes or until the concoction is reduced by about half.

2. Mash the berries and then strain the mixture through a fine-mesh strainer.

3. Return the juice to heat and add any additional herbs and spices you'd like – try ginger, cloves, and/or cinnamon. Simmer for 15 minutes. Turn off heat.

4. Strain again and return to pot. Add honey and stir well until it melts. Besides contributing its own medicinal qualities, the honey acts as a preservative here. If you choose to use agave nectar or another sweetener instead, you'll need to add alcohol as a preservative: either 3-4 ounces of brandy or 100 proof vodka. Weeeeeee!

5. When the syrup has cooled, put it into bottles (or jars, but bottles will make for easier pouring). Label, date and store in the refrigerator.

Tell me, have you ever foraged for wild edibles or made your own medicine?

Enjoying A Purely Delicious Summer

Guess what I'm looking at? The Summer issue of Purely Delicious magazine! And it's a doozy, jam-packed with plenty of eye candy, good eats + good reads.

In addition to the exclusive interview with Jason Mraz, featured on the cover, here's a sampling of the tasty recipes you'll find inside:

Omid Jafari | Summer Eats

• Summer Mache, Red Radish & Young Fennel Salad
• Watermelon-Coriander Soup

Russell James | From 105degrees

• Strawberry & “Goat” Cheese Bruschetta
• Blueberry Buckwheat Coconut Granola Bars
• Summer Berry Tart with Créme Anglais

Jason Mraz + Alysse Fischer

• Super Salad with Rosemary Garlic Tahini Dressing

Matthew Kenney + 105degrees

• Shiitake & Young Spinach Dumplings with Miso Sauce

Yvelette Stines + Nwenna Kai | Soul Food

• Amazing Mac & Cheese
• Alive Pumpkin Pie

Drooling yet? Here's some Chef Omid eye candy to savor:

Looking for a raw-friendly place to escape to? There's a fab feature on Raw Retreats:

That ought to whet your appetite! 

Hungry for more? 

Order your subscription to this terrific raw food and eco-lifestyle magazine HERE. Remember to mention In The Raw when ordering, and you'll get a fun gift with your first issue. You can also find a list of retail locations in the U.S. and Canada where you can purchase a copy.

Okay, I've got a date with Jason Mraz and a hammock!  *wink*

Nourished By Mother Nature

That lovely sunset is compliments of Mother Nature and Aruba. Betchya didn't even know I had snuck away, did ya? Yes, my Hungarian clan descended upon this tropical paradise to witness the nuptials of my niece. I fear this charming little Dutch island will never be the same. Ooooooh boy!

Anyways, before I left, the temperature and humidity here were actually bearable enough to venture out for a hike. Sadly, the heat index has prevented my Siberian husky and I from enjoying one of our favorite summertime activities, so we jumped at the chance to frolic in the woods for an afternoon.

As so often happens on our excursions, we were met by nature's bounty, ripe for the picking. I've written before about foraging for wild edibles, and really, it is the BEST feeling when you chance upon a smorgasbord, laid out by Mother Nature herself.

Today's find: wild blackberries and elderberries. Score!

When I returned from our adventure, I sent out this tweet:

The overwhelming consensus from the Twitterverse: make berry cobbler!

Okay, you don't have to twist my arm.

Setting the elderberries aside for now, I had some fresh figs from my brother's tree – this magical tree is crazy with fruit this year, it just won't quit – that I thought would make a nice addition to a crust. No fresh figs? No worries. Substitute pitted dates instead. Not a traditional berry cobbler by any means, but I've never been much of a traditionalist.

Wild Blackberry Cobbler

Cream
1 1/2 C raw cashew nuts
1 1/8 C filtered water
1/2 tsp sea salt
1/4 C local raw honey (or agave nectar)
1 vanilla bean, scraped

Place cashews, 1 cup water, salt, honey, and vanilla in a blender. Blend on high speed for about a minute. Add a little more water and blend until smooth and creamy. Place in refrigerator to settle. (NOTE: the cream may seem runny at first, but once refrigerated it thickens)

Crust
1/2 C pecans
1/4 C flax seed, ground
1/4 tsp sea salt
2 fresh ripe figs (can substitute 3-4 pitted dates), chopped

Fit the food processor with the S-blade and mix until combined and crumbly. Don't over process.

Berry Filling
16 oz blackberries
splash of fresh orange juice
1 Tbsp local raw honey (can substitute agave nectar)
1/4 tsp cinnamon
1/4 tsp sea salt

Set aside half of the berries. Combine the other half with honey, cinnamon, sea salt, and a splash of orange juice in a food processor or blender until smooth.

To Assemble
1. Cover the bottom of your favorite lil' bowl or ceramic ramekin with crumble, pressing gently to form a crust.
2. Pour in a nice dollop of cashew cream.
3. Spoon berry filling into the center of the cream, top off with some whole berries, and serve.
4. Eat. Die. Go to heaven.

Such an easy, elegant dessert to serve your dinner guests in the summer. I enjoyed it as is, but you could also pop the ramekins into the dehydrator and warm before serving.

As for the elderberries, you'll have to check back on Friday to find out what I made with them. Tease, I know.

Cool Off With These Sweet Treats

Raise your hand if you made your own popsicles as a kid. I sure did. If it was liquid, it went into a paper Dixie® cup and was stuck in the freezer – fruit juice from concentrate, root beer, Kool-Aid®. You get the idea...frozen sugar.

Older, perhaps wiser, and definitely more health conscious, I decided to revisit a favorite summertime treat and make my own ice pops from fresh fruit.

Watermelon-Lime Pops

The key here is using very ripe fruit, although I'm sure frozen fruit would work equally as well. What I discovered though, is that fruit loses some of its sweetness after freezing, so if you still have the sweet tooth you did as a child, you might want to throw in a sweetener like agave nectar or raw honey.

Blueberry-Blackberry Ice Pop

All you do is puree your fruit in the blender or food processor – try melons, berries, mangos, grapes, anything! Remember to first remove any pits and seeds. Add some coarsely chopped fruit to the puree if you like, pour into popsicle molds, and freeze them.

If you don't have popsicle molds, pour into 3-ounce Dixie® cups, cover the cups with plastic wrap (holds the stick in place), poke a wooden popsicle stick through, and freeze.

Peach-Honey Popsicle

Voilà! Frozen treats in about four hours.

Go on, give it a try. You're never too old to have a happy (healthy) childhood!