Monday, May 13, 2013

The ORIGINAL Mothers Day! Plus soup :)

This was the original meaning of Mothers Day! Julia had it right! We don't get into the commercialization of any holiday let alone Mothers Day in our family. That being said, we had the most perfect day of baking (another rhubarb pie), getting cutie-boy in the sprinklers out back and then all of us going to the beach! The boys then made this delicious black bean quinoa soup for dinner for me - perfect! Now that I know about Julia and her righteous intention I will celebrate this in the forefront of my mind from this day forward. ~B


The Original Mother's Day Proclamation

                Julia Ward Howe


While countries around the world celebrate their own Mother's Day at different times throughout the year, several countries, including the United States, Italy, Australia, Belgium, Denmark, Finland, and Turkey celebrate it on the second Sunday of May.

In the United States, the origins of the official holiday go back to 1870, when Julia Ward Howe—an abolitionist best remembered as the poet who wrote “Battle Hymn of the Republic”—worked to establish a Mother’s Peace Day. Howe dedicated the celebration to the eradication of war, and organized festivities in Boston for years.
In 1907, Anna Jarvis, of Philadelphia, began the campaign to have Mother’s Day officially recognized, and in 1914, President Woodrow Wilson did this, proclaiming it a national holiday and a “public expression of our love and reverence for all mothers.”
Today’s commercialized celebration of candy, flowers, gift certificates, and lavish meals at restaurants bears little resemblance to Howe's original idea. There is nothing wrong with that. But here, for the record’s sake, is the proclamation she wrote in 1870, which explains, in her own impassioned words, the goals of the original holiday.
Arise, all women who have hearts, whether your baptism be that of water or of tears! Say firmly: "We will not have great questions decided by irrelevant agencies, our husbands shall not come to us, reeking with carnage, for caresses and applause.

"Our sons shall not be taken from us to unlearn all that we have been able to teach them of charity, mercy and patience. We women of one country will be too tender of those of another country to allow our sons to be trained to injure theirs."

From the bosom of the devastated earth a voice goes up with our own. It says, "Disarm, disarm! The sword is not the balance of justice." Blood does not wipe out dishonor nor violence indicate possession.

As men have often forsaken the plow and the anvil at the summons of war, let women now leave all that may be left of home for a great and earnest day of counsel. Let them meet first, as women, to bewail and commemorate the dead. Let them then solemnly take counsel with each other as to the means whereby the great human family can live in peace, each learning after his own time, the sacred impress, not of Caesar, but of God.

In the name of womanhood and of humanity, I earnestly ask that a general congress of women without limit of nationality may be appointed and held at some place deemed most convenient and at the earliest period consistent with its objects, to promote the alliance of the different nationalities, the amicable settlement of international questions, the great and general interests of peace.




I'm steering you over here for the delicious Black bean and quinoa soup from the post punk kitchen:
http://www.theppk.com/2013/03/black-bean-quinoa-soup/

Friday, May 10, 2013

*****~~~~Vegan Lavender Ice Cream~~~~*****

One of my many great loves in this life is lavender! I'm propagating a dozen out back currently in the hopes of having a lavender field one day (even if it ends up being only a mini field :) I use lavender oils all over my face and body, diffuse it throughout our house, have a satchel under my pillow - I just can't get enough lavender! So you can imagine how happy I was upon finding this recipe a few years ago in the glorious Mothering magazine (which sadly, is out of print :(…...Well I finally got around to making it and EVERYONE loved it! It may be wishful thinking but I felt a bit calmer after eating the other day ;) If you happen to have an ice cream maker here you go....


Lavender Ice Cream

1 1/4 cups soymilk or almond milk
1/4 cup fresh lavender flowers and buds
(about 8 large sprigs)
14 oz full fat coconut milk (not light)
1/2 cup granulated sugar or agave

Pour soymilk into a small saucepan and warm on med-low heat until it just begins to boil. Stir in lavender flowers and buds. Cover and remove from heat. Steep for about 20 min.

Place fine mesh strainer over medium bowl. Pour soymilk through stainer to remove lavender. Whisk in coconut milk and sweetener. Cover and chill in refrigerator at least 3 hrs then freeze in ice cream maker according to manufactures instructions.

Saturday, May 4, 2013

Vegan Rhubarb Strawberry Pie

poor little crust ;) 
fresh is best!
This pie is so easy and very good. I picked up the rhubarb at the farmers market this morning! The crust didn't end up looking so pretty because I was being called for a nursing but it tasted good so that's all that matters. I almost fell over when I actually got a "Mommy, this is so very delicious and thank you so much for making it for me!" from the four year old who is known (so far) for not having the best of manners ;) I had made when we lived in Austin but he doesn't remember. The little five month old was staring especially wide-eyed at all of us in the hopes (I think) that we would share (poor little baby, she's so ready to eat!)
You can whip this pie up in minutes; enjoy!

rhubarb pie!

Filling:
2 C. rhubarb (chopped into bite size pieces)
1 C. fresh strawberries, sliced thin
3 Tbsp. water (if using frozen rhubarb omit)
1/4 C. sugar (I replaced with maple syrup)
Combine all ingredients above on stovetop under med heat until rhubarb becomes tender. Then add:
3 Tbsp. cornstarch
1 Tbsp. Flour
1/2 tsp. cinnamon
Mixed three ingredients together, then into rhubarb mixture and then add into pie crust (see pie crust recipe below). Then add top pie crust.


Super-Easy Pie crust:
(I had a frozen pie crust so I just made one for the top. If you don't have a frozen one just double this up and split into two making one for the bottom and one for the top).
1/4 C. safflower oil
1/2 tsp. vinegar
1/2 tsp baking powder
pinch salt
1 C. unbleached flour
2 Tbsp non-dairy milk
Combine all ingredients slowly. For bottom: press into pie plate. For top: roll onto floured surface into about the size of the diameter of the pie plate. Place on top.