Winds of Change..

Autumn is here (insert “All Falls Down by Sly) and just as sure as things will fall, we are guaranteed that in accordance with natural order, things will build up.

Fall offers the opportunity to store up and prepare for Winter’s arrival. Our sustaining foods like squash/gourds, grains, and sturdy leafy greens, arrive on the scene, and we are blessed by the harvest. We are nurtured by the lessons, the beauty and color of change.
If nothing else this is a time and space for us to reassess, and there is the reminder that all pushes forward ever.

Lately in America (and Europe), ones have been faced with the growing issue of food security and the rights and question of self-sustenance. For years we have ignored food legislation, turned a blind eye to food policies in foreign countries, because we felt we were safe in our squares. All that time spent cultivating skills other than the basic ones, such as the self sufficient means to secure food, clothing and shelter, are folding over on us. People are beginning to understand that food business is no joke business.

On the Congress floor once again is legislation that has the potential to restrict our means to grow our own food and utilize or purchase herbal supplements and alternative (natural) forms of healing. It has been reported that Europe has already passed and enacted this legislation.

More than being fearful or complacent we have been blessed with another opportunity. The opportunity to reconsider and prioritize. To step into our potentials and roles of self governance. Step by step. Be it planting a seed, watching it grow and controlling your harvest. Sparking food and lifestyle cooperatives that strengthen our family and communal bonds. Or any number of activities that push us towards self-responsibility and reliance. It is the time for us to educate ourselves, to inform ourselves, but most importantly to turn towards means of healing and sustaining ourselves. The winds of change are breezing through and have carried the message that no matter which way the wind blows we are equipped to push forward in strength and I-tality. For-Iva and Iva. Love.

For the fall..Squash

Stuffed Acorn Squash
2 cups barley (1/2 red and 1/2 white), cooked
handful of pinenuts
handful of dried cranberries and/or raisins
1/2 can of coconut milk
1 teaspoon of curry powder
1/4 onion diced
2 garlic cloves diced
1 medium sized acorn squash
vegetable broth

Preheat oven at 350 degrees

In medium saucepan saute onion and garlic in 1teaspoon of olive oil on med/low heat.
Stir continuously, so as not to burn. When onion has become translucent, add barley, pinenuts, cranberries/raisins,curry powder and coconut milk mixing well and coating thoroughly. Remove from heat and set aside.

Cut acorn squash and half. Remove seeds. Stuff squash insides with barley mixture.

Drizzle the top of squash with olive oil and a bit of vegetable broth and place in casserole dish.

Bake for about an hour (or until squash is tender). Drizzling every now and again with a bit of vegetable broth.

Garnish with cilantro. Injoy!!

My Kitchen Sounds Like: “Bushman” by Midnite, “All Falls Down” by Sly and The Family Stone and “So Jah Seh” by Bob Marley.

Let your food be your medicine...

Recently, I have been building on herbs as it relates to the Ayurvedic system of healing and living. It was a joy to receive the reminder that a number of the herbs and spices we use to add color and flavor to our foods on a day to day basis contribute to our health and well-being. We are at the time of reason and understanding where ones are exposed to the knowledge that we are what we consume and expose ourselves to. In that, it becomes vital that we take the time to have a working knowledge of the foods that we find ourselves constantly consuming (as well as all other environmental factors..).

Recently in MaituFoods' radio interview with the Wombyn University collective(www.blogspot.com/sistahgoddess), we mentioned a recipe for Ackee. In that one recipe alone we referenced several herbs good for stimulation, cleansing and healing. In addition there is a herb-infused oil common in Ethiopian cuisine known as Niter Kebbah that contains herbs good for digestion, liver function, etc. The combined recipes utilize herbs such as ginger,thyme, cardamon, ginger, turmeric etc. These aforementioned herbs are ones that for many of us are commonly used in our kitchens, especially as we broaden our taste and views of cuisine to include the whole of the diaspora.

So we see that there is always an opportunity for health, always opportunity to expand our knowledge base as it relates to the foods we eat. It also sheds light on the reality that there have always been systems and sciences in place that have ancient origins as it relates to food and nutrition. Its no coincidence that curries carry a variety of herbs good for invigoration and digestive function. And this is something that exists everywhere. As common as the palette cleansing parsley on your plate at restaurants (no its not decoration), or the bowl of anise at Indian establishments. That cup of mint tea, to promote appetite and aid digestion...and we could go on and on...from ginger to garlic, cumin to fenugreek.

As the knowledge expands and the need increases, we are steady on the path of finding ways to bring what we do to a higher vibration. This includes equipping ourselves with those things that are necessary for our continuous growth. Ensuring that we are actively consuming that which raises our vibrations, is a step towards that realization. For we overstand that a sound body aids a sound mind and sound spirit. Wishing abundance and health, light and sound. Love

Ackee (quick recipe)

• 1/4 onion diced
• 2 cloves of garlic
• 3 tablespoons of coconut oil
• thumb of ginger diced (or grated)
• 2 cups of Ackee (can find at international foods market)
• 1/4 teaspoon each of thyme, cayenne pepper, ground pimento, paprika and fennel
• salt to taste

In a saucepan heat the coconut oil on medium heat. Add diced herbs and onion. Let stir fry until onions begin to turn translucent. Stirring to make sure not to scorch the garlic or onion. Add in two cups of Ackee and stir fry. Reduce heat to low and add about 1/4 cup of water to simmer. At this point add salt to taste. Simmer food on low, until most of the water has evaporated. Once done couple with rice, potatoes or steamed veggies.

Niter Kebbeh (spice infused oil)*

• 1/4 onion chopped
  
• 2 cloves of garlic crushed
• cinnamon sticks ( I use two)
• cloves ( I use up to 5)
• 3 pieces of cardamom (again to personal taste)
• 1 teaspoon of turmeric
• 1/4 teaspoon of nutmeg
• 1/2 cup of oil ( I use sunflower)

Heat oil in saucepan on medium heat. Add herbs and spices. Once it starts to boil, reduce heat to low and cook for about 10 minutes, stirring occasionally. Once done remove from heat and allow to sit for at least 20 minutes (I usually allow it to sit for at least an hour). Strain and store in refrigerator until ready to use. I put this oil on rice, in legume dishes as a seasoning, it goes well on pasta and salads..etc..
*traditionally this oil is made with butter, for those wanting that taste you can always substitute conventional butter for soy margarine.

My Kitchen Sounds Like: In High Tide by Ziggy Marley and the Melody Makers

Building with Wombyn Studies

Come join MaituFoods this week as we sit down with Wombyn Studies, to discuss Planting Sacred Spaces and The Future of Food. Call in with your vegan cuisine and gardening questions. We will be live online www.blogtalkradio.com/sistahgoddess Sunday, August 15, 2010 starting at 1pm est.

Freedom

"We take these steps towards freedom, for all those who have been oppressed.."- Common

One of my favorite songs is "Time Traveling' by Common. It's a tribute to Fela Kuti and just to freedom in general, be it in expression, in creativity or in living. Yesterday, America celebrated its Independence, with Spirits, animal sacrifices and fireworks. Usually its a day for our family to stay still, stay quiet and reflect upon life and its abundant properties. We were privileged on yesterday to celebrate a 2 year Solar return, family, children, new life (Love Love, to Zion who chose to come through yesterday, and to Valerie..YAY!! you are a mommy now) and laughter. And as the world outside of the family gates, celebrated the birth of the colonization of our native ancestors and indigenous people on this continent, we celebrated the generations and continuation of life, bold, beautiful and uncompromising.

I am so grateful to the youth. I smiled and I laughed until my cheeks were sore from the act. Yesterday I also ate. Ate until I could no longer handle the task of putting the fork to my mouth. It was Indian buffet day. I must repeat it, just to savor the memory...Indian Buffet Day...Channa, Spinach, Dal, Fritters, Mixed veggies in coconut sauce, chapatis...and on and on. And it didn't stop there. I have been going through taste bud meltdown. It happens amongst cooks/chefs. You cook so much, taste this, taste that and then it happens, your tastebuds experience overload and everything taste like blaaah. So this weekend, that Indian buffet refreshed my tastebuds so a natural progression happened...Mexican. I went home and created a Mexican cuisine extravaganza. It included Vegan Tacos and Nachos. For the nachos I mixed up a batch of my jalapeno cashew and almond cheese..Yum!!! It was the perfect palette pleaser. The only regrettable thing being that the health food store did not have a single ripe avocado, so there was no guacamole. But perhaps that was the universe's way of ensuring that I did not go insane from heightened taste and sensual gratification :)

My husband, a culinary wizard in his own right, not to be out done, surprised us this morning with brunch. When I describe it as creative genius, trust it is no exaggeration. This beautiful soul of a man, took Ackee ( a tree fruit, commonly used in the Caribbean and coupled with Saltfish) and seasoned with Jamaican seasonings and whatever else he put in that pot (his cooking secrets are coveted information), then he made a vegetable medley of squash, tomatoes and broccoli and then topped it off with home fries/potatoes. This is the good life. I cant help but express the thought that everyone should be eating like this. Its basic, its ital/vital, its nutritious, its inexpensive and not time consuming at all. Yo, I love this life. Good Eats. Love.

In honor of my Sun, who loves chickpeas, Channa Masala a la' Jovi.

Channa Masala a la' Jovi (real quick)

• 3 cups of chickpeas (cooked until tender beforehand)
• 1/2 onion diced
• 2 cloves of garlic
• 2 tablespoons of cilantro diced
• 2 tablespoons of coconut oil (throw in a little palm oil it gives it a nice kick, but also adds satfat for the uber health conscious)
• 1/2 ripe tomato diced
• 3 tablespoons of Garam Masala
• about 1/4 cup vegetable broth or water.

In a cast iron or stainless steel skillet/pan add oil, heat on medium heat. To the oil add onions, garlic and Garam Masala. Stir until onions are somewhat transparent and Garam Masal has browned a little.
Toss in chickpeas and mix well, making sure to coat the chickpeas thoroughly. Next add water or broth and let simmer on low heat for about 6-8 minutes with lid. After about 8 minutes you'll want to stir in the tomatoes and cilantro and allow to cook for an additional 5 minutes. Serve with Brown Basmati Rice, chapatis and a nice side vegetable like Cauliflower.



My Kitchen Sounds like: "Elsewhere" by Kevin Mbugua, "Hold Yuh" by Gyptian and "Time Traveling" by Common.

Good Works

There is this roots song I like on the Bambu Station compilation called "Good Works." In the song the brother says that "Jah loveth the good works they will always stand, from the hands of the righteous man." Whereas I strive to stand upright and keep a pure heart and clean hands, in no way do I liken myself to the righteous. I, however feel the weight of the lyrics. I pray that with the works that we do that The Most High finds them worthy and sees that we strive towards good works in our daily living. Today was one of those days. And at the end of it, I feel so full.

Black Star Academy had their closing ceremony today and MaituFoods served as the vendor. The youth and staff there are doing a terrific job and it was an honor to serve in the manner in which we did. It wasn't easy. LOL!!! They had quite a menu. These sisters wanted (and received) about 80 spinach spring rolls, about the same if not more lentil patties, a coconut black bean pot, brown rice, broccoli, and gravy. My gosh. And I was suppose to pull this off. I overslept after a spent Friday and woke up at 6:15am with not one carrot shredded, one bean sorted or one pot of boiling water with 4 hours to get it all done, arrive at the venue and set-up and I still had to go to the store because I needed some extra items and sensed I would run out of oil. I am looking at everything in the kitchen, on every shelf, in every corner, thinking how am I and why am I doing this??? LOL!!! Praying my 15month old will not wake up, because to cook in this humid weather with 22 pounds of him on my back is only going to make it harder.

Top it off my husband had a gardening volunteer event today within thirty minutes of dropping me off that he had to prepare for, so I couldn't make him late or hold up his process (didn't succeed at that, thank you for your patience and help love). But when life hands you lemons, grate it for some zest and make a killer sweet potato pie with a hint of lemon and ginger. So I turned up some Fela and somehow danced this meal out. The hubby went out for the extra items, my mother in law helped with vegetable washing, prep and dishes, the baby stayed in chill mode on my back and we got out of here, all fingers and toes in tact and made it to the venue with enough time to set up and sit for about 3 minutes.

I didn't sit down the 3 hours I was there. Isn't God the greatest???

So we ended up having a little extra, and even though I had a sister that wanted to buy whatever we had leftover (apologies Mama Alysia), I had to show my gratitude to my husband for his help and sacrifice this morning. So I decided that we would take the extra food we had and feed the volunteers at the garden event down the street. My mother in law grabbed the mini-van, double parked it in front of the venue, and we snuck (lol) the extra food out of the venue, laid a tablecloth in the van and laid all the food out. When we arrived to the farm, the workers had been out there for a few hours, so I know they were hungry. We popped that trunk open and just started serving plates out of the back of the van. Whatever they wanted, however much, in whatever combination. It was a just service. Here the youth and elders took time out of their Saturday morning-afternoon, to beautify and serve their community with a vegetable garden. And they worked. What we did was a small thing in comparison. By being fruitful, and working the earth, they are assisting in something that is of abundance for all. What those beloved people did was spiritual work. I see and I honor you all, that came out to Providence today to lend a hand.

And now here I am, day over, everyone (including the baby) worked. All I want to do is curl up with a mango popsicle and my book Opposite House by Helen Oyayemi, throw on some Nina Simone and just chillax...

I hope The Most High is pleased with our work. Love

I cant even think of a recipe today..soon





My Kitchen Sounds like: Every Fela song I own on shuffle.

Forward Ever/So Long April/Out My Mind Just In Time

April....I am so glad to say goodbye to April. With those April showers came tears, the ending of relationships,goodbye to old friendships and the closing of chapters. On a less personal note or maybe not, I had a couple of recipe disasters, a few menu changes and the end of April, the coming of May also marks the last month of school. Whew!!! I have never been so ready to release a month. May, you shall be like that piece of parsley on the plate. Unknown to some, you serve as more than garnish. No, no no no no. You my friend are there to freshen breath and cleanse the palette, for the next flavor. In short, you are there to open the door for new perspective. I am so looking forward to the new flavor and perspective of forward movement. There is a beauty in change once we learn to accept it. When one door closes, trust a dozen more open, or less distracted you see beauty of the space you are already in.

Just saw a documentary called "How to Live Your Food". It was ok. A story of a zen priest who is also a chef. So he imparts these pearls of wisdom while baking bread. Personally I found "Ratatouille" and "Coco before Chanel" more profound and inspiring, but I did grab a couple of jewels. Like being totally present when you are cooking and understanding the emotional connection between you, your food and who you are feeding. What I drew from that, is how much food is a transmitter, a communicative medium of life force energy, of emotional energy and so forth and so on. A direct quote from the priest was that "cooking was working on yourself and other people." Which is why there is little room for miscommunication. lol. However, by virtue of the fact that communication is open to personal interpertation, there will be a huge array of perspectives and preferences. There are times when I just want a simple, "I loved it or I didnt quite like it." But there are times when you will get a, "I loved it, but..." I am attempting to understand there is a growth in the "but"

Kenya has been popping up alot lately. And not in obvious ways. Of course I am in daily communication with a loved one or another from Kenya in some capacity. But thats not what. Its been bleeding over into other facets of our lives. For instance I am huge reader. There are always at least 5 books I am dealing with at any given time. So I am browsing the bookstore for a good book for the children and stumble on two books "A Grain of Wheat" and "Matigari" by Ngugi wa Thiongo, at two different ends of the bookstore. Then the jewel (and the reason for this) "Unbowed: A Memoir" by Wangari Maathai, which I found at the library while looking for a Helen Oyayemi book. Wangari Maathai has had a presence in our reality for some time now in one capacity or another. So of course I have been eating it up. And the thing that has been the most compelling for me is her recall of history and not just history but the history of agriculture in Kenya and more namely for the Kikuyu people. And in that she has given an accord of eating and sustainability practices (aha!!! we hit the jackpot). So she comments on how the Kikuyus were/are an agrarian community and as a result were largely vegetarian. Crops she mentioned were peas, beans, arrowroots, millet, maize, roots, green vegetables, sugarcane and pyrethrum. Of course there was livestock (cows, goats, chickens),but the diet was largely vegetarian. Elder Wangari spoke on how colonialization and immigration brought the introduction of new foods and cuisine into the population. Foods heavy with salt, sugar, fat and oil. She links this to new diseases associated with nutrition (or nutrient deficinecy as I would say). And with the work that we are doing, I just give thanks when I find jewels like these to re-affirm what is already known and present. The parallels speak volumes. We consider the impact of "diet" on Africans in America and the Diaspora and the decline of our health, because of how and what we eat. The hand of colonialization and slavery in that. Then even further in dealing with land, and the British imposing on land and then forcing Kikuyus into land reserves and working on land they no longer "owned". How that links to the land grab of Native Americans and their population decline and the establishment of sharecropping with Africans in America (african-americans). Its amazing how in all of our revolutionary talks we fail to give righteous accord to food, its growth and how its consumed. You control a people's food. You control a people. I give thanks for souls like Wangari Maathai and the seeds they have planted.

So we move forward with this movement, towards healthy living and healthy eating. Knowing that yes sometimes its hard work, but its divine work. Here's to new perspectives, springing from old wisdoms. Forward and Fiyah!!!

So I have been talked to about giving up recipes for free. I dont expect that anyone reads this but friends, family and associates. But in consideration I will offer up recipes that I stumble across online and in recipe books that I like. Like this one..

Corn Pancakes

• 1 1/2 cups cornmeal
• 2/3 cups unbleached flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/4 teaspoon chilli powder
• 2 cups milk (I use almond)
• 4 tablespoons oil
• 2 eggs (I used Ener-g egg replacer or you could use flax seed meal)
• 1 cup corn
• 4 scallions diced
• 1 1/2 teaspoons red pepper flakes
• 2 tablespoons finely chopped cilantro

In a large mixing bowl combine dry ingredients and stir together well. In another bowl combine milk, oil, "eggs". Mix well. Pour the wet ingredients into the dry ingredients and stir together until well moistened. The batter will be thin. Stir in the corn, scallions, red pepper flakes, and cilantro.
Using a 1/4 cup measuring cup, measure and pour 1/4 cup of the pancake batter into a hot skillet.

Eat with Guacamole or Black Bean Salsa. YUM!!!!! I actually heavily modified the spices in the recipe. Just because I like a certain kick to my food. But the original recipe is quite nice and its flexible. Injoy!! Love.

My Kitchen Sound Like: "Heartless" by Kanye West (808s and Heartbreak), "Moon and Sky" and "Skin" by Sade, "Out My Mind, Just In Time" and "20 ft. Tall" by Erykah Badu and "Zelie" by Angelique Kidjoe ( I love this Song!!!! I play it on repeat at least 5 times before I hit next).

Out of chaos comes...

Thankfully in my case tonight it was a good meal. Sometimes with all of this food business, plus maintaining my role as a wife and mother, its like I have to catch up with myself. I will add that to my eternal list of things to do. But all in all cooking is a blessing. There are still moments where I find myself excited about the possible outcome of a new meal experiment, how a new spice will go with an old favorite, how excited the children may be to see there favorite meal on the menu.

Over and over I keep hearing that in the food service business one has to get use to doing the same things over and over again. A client likes something, they want it and they want it the way they had it when they fell in love with it (wow its sounds like a relationship). I mean Mc Donalds, its the Big Mac, Burger King, the Whopper, me its the vegan cookies at Whole Foods (lol). I must say that I am still trying to adjust to this concept. See the joy for me in cooking is the creative challenge, venturing into new ground, new cultures, new tastes, new textures. Its the new colors and smells. Its "my thing". Having a bad day, stressed out...I'm running towards the kitchen, to work it out and voila!!! we have a really good meal. For instance, today was a hectic one. I headed to the kitchen, turned the radio on real loud (Corrine Bailey Rae and Raheem Devaughn's new cds) and I just went all in. I've have been really feeling some Ethiopian inspiration. So I made lentils with berbere spices and peppers, baby bok choy fresh from the garden, brown rice and guacamole with seaweed. Yum!!! It was perfect and I felt 10...well 8 times better afterwards.

So the challenge. Food wise, I have been in a rut of sorts. Most people want the same thing. I swear I can make falafel in my sleep, lentil patties in a tornado, and pasta and potatoes, well the baby can make pasta and potatoes. The conflict is I appreciate that the food is cherished and well liked and some days I am in need of something new.

Something that babies probably wont like, because children for the most part, like it real simple when it comes to their food. For instance, last week we had a power outage on our block. We have an electric stove so there was no way we were cooking. I had to make sandwiches for the children. When I walked into one of the schools, one of the 4 years old, said "Mama JoVonna, thank you for bringing us bread." LOL!!! How should I have felt about that? LOL!!! The rest of the gang was "YAY!!!! Sandwiches!!!"

Or another mystery. They love, what I feel are my mistakes. So, I have this thing where besides lentil patties, I have the strangest experiences with making patties/burgers. I mean they never come out the way I (keyword being I) want them to. I take all the well known steps from breadcrumbs, energy egg replacer, flax seed, flour...somehow they just never come out the way I envisioned them in my head. And still the people love them. Like my chick pea pancakes which were suppose to be chick pea patties. I'm really not quite sure what happened (will post recipe below, open to suggestions), but they ended up being like these strange pancake things, that of course the children loved. Well I suppose what am I complaining about, at the end of the day, its about the people being excited about the food.

I will just have to learn how to experiment on my own time and pray that my brain doesnt explode.

Chick Pea Patties/Pancakes (tips would be helpful)

• 1 pot of cooked Garbanzos/chickpeas
• 1 chopped onion
• Berbere seasonings.
• Ener-G egg replacer (the equivalant of, heck I lost count, maybe 6-8 eggs/lol)
• breadcrumbs and flour to thicken and help stick together
• salt to taste
• a small amout of h2o
• about 1 cup of oil.

So I didnt measure anything...I blended everything together by hand. Lightly oiled a skillet. Spooned large clumps of pattie mix into a skillet browned one side of the patty and then flattened it. Flipped it over and browned the opposite side. And the end result was Chickpea Pancakes (thanks Ananse Kurom for the name...smile). Love

My Kitchen Sounds like: Corrine Bailey Rae "The Sea" and Raheem Devaughn "Love and War: The Masterpeace.