Mixed Berries Quotes

Would you like some warm Spring pie? Then, take a cup of clear blue sky. Stir in buzzes from a bee, Add the laughter of a tree. A dash of sunlight should suffice To give the dew a hint of spice. Mix with berries, plump and sweet. Top with fluffy clouds, and eat!

When everything gets muddled up inside my head, there's nothing better than making pies.

The yew tree is the most important of all the healing trees, it said. It lives for thousands of years. Its berries, its bark, its leaves, its sap, its pulp, its wood, they all thrum and burn and twist with life. It can cure almost any ailment man suffers from, mixed and treated by the right apothecary.

Once, I discovered it propped up on my sister's pillow, its neck wrapped in one of our mother's best linen dishtowels. Cookie fragments on dolls' plates were laid out around it, mixed with berries from the prickly-berry hedge, like offerings made to appease an idol. It was wearing a chaplet woven of carrot fronds and marigolds that my sister and Leonie had picked in the garden. The flowers were wilted, the garland was lopsided; the effect was astonishingly depraved, as if a debauched Roman emperor had arrived on the scene and had hacked off his own body in a maiden's chamber as the ultimate sexual thrill.

6 apples 1 bunch grapes 20 ounces frozen peaches 20 ounces frozen blueberries 15 ounces frozen strawberries 10 ounces frozen mixed berries 6 ounces of mango chunks 3 bananas 1 bunch kale 20 ounces spinach 20 ounces spring mix greens Stevia sweetener (packets) Bag of ground flaxseeds (often in vitamin section) Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) Raw or unsalted nuts and seeds to snack on Detox tea (by Triple Leaf or Yogi brands) Sea salt (or any uniodized sea salt) OPTIONAL: Non-dairy/plant-based protein powder, such as RAW Protein by Garden of Life or SunWarrior

You have to leave the city of your comfort and go into the •“ wilderness of your intuition. What you’ll discover will be wonderful. What you’ll discover is yourself."—Alan Alda

That last summer, the kitchen reeked of pickling spice, anise seed and juniper berries. Watermelon jam, lavender jellies and crystalized fennel cooled on the pantry shelves. Jars with mango pickles and pickled onions, an old habit from his days in London, were set aside in the wine cellar to cure. Honeycombs were stacked in bowls on the sideboard, draining, waiting to be melted into candles mixed with olive oil and pressed into soaps. Thunderstorms were canned along with plum jam. Memories seeped onto the pine floorboards.

Five Days • 6 apples • 1 bunch grapes • 20 ounces frozen peaches • 20 ounces frozen blueberries • 15 ounces frozen strawberries • 10 ounces frozen mixed berries • 6 ounces of mango chunks • 3 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Stevia sweetener (packets) • Bag of ground flaxseeds (often in vitamin section) • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on • Detox tea (by Triple Leaf or Yogi brands) • Sea salt (or any uniodized sea salt) • OPTIONAL: Non-dairy/plant-based protein powder, such as RAW Protein by Garden of Life or SunWarrior protein Food for the Last Five Days • 20 ounces frozen mango chunks • 20 ounces frozen peaches • 20 ounces frozen pineapple chunks • 10 ounces frozen mixed berries • 6 ounces frozen blueberries • 6 ounces frozen strawberries • 2 apples • 5 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on CHAPTER FOUR How to Do the 10-Day Green Smoothie Cleanse The 10-Day Green Smoothie Cleanse is a truly health-transforming experience.

The balloon felt like nothing, like a handful of fog. She handled it delicately, caressing the orange latex. It seemed even more vulnerable now. Only the thinnest of layers kept her mother’s soul from mixing with the morning air. Juniper gently tied the balloon to her wrist for safekeeping. Beneath the orange shell was precious cargo indeed.

The physical suffering of the disease and its aspect of evil mystery were expressed in a strange Welsh lament which saw “death coming into our midst like black smoke, a plague which cuts off the young, a rootless phantom which has no mercy for fair countenance. Woe is me of the shilling in the armpit! It is seething, terrible … a head that gives pain and causes a loud cry … a painful angry knob … Great is its seething like a burning cinder … a grievous thing of ashy color.” Its eruption is ugly like the “seeds of black peas, broken fragments of brittle sea-coal … the early ornaments of black death, cinders of the peelings of the cockle weed, a mixed multitude, a black plague like halfpence, like berries.…

I never leave home without my cayenne pepper. I either stash a bottle of the liquid extract in my pocket book or I stick it in the shopping cart I pull around with me all over Manhattan. When it comes to staying right side up in this world, a black woman needs at least three things. The first is a quiet spot of her own, a place away from the nonsense. The second is a stash of money, like the cash my mother kept hidden in the slit of her mattress. The last is several drops of cayenne pepper, always at the ready. Sprinkle that on your food before you eat it and it’ll kill any lurking bacteria. The powder does the trick as well, but I prefer the liquid because it hits the bloodstream quickly. Particularly when eating out, I won’t touch a morsel to my lips ‘til it’s speckled with with cayenne. That’s just one way I take care of my temple, aside from preparing my daily greens, certain other habits have carried me toward the century mark. First thing I do every morning is drink four glasses of water. People think this water business is a joke. But I’m here to tell you that it’s not. I’ve known two elderly people who died of dehydration, one of whom fell from his bed in the middle of the night and couldn’t stand up because he was so parched. Following my water, I drink 8 ounces of fresh celery blended in my Vita-mix. The juice cleanses the system and reduces inflammation. My biggest meal is my first one: oatmeal. I soak my oats overnight so that when I get up all I have to do is turn on the burner. Sometimes I enjoy them with warm almond milk, other times I add grated almonds and berries, put the mixture in my tumbler and shake it until it’s so smooth I can drink it. In any form, oats do the heart good. Throughout the day I eat sweet potatoes, which are filled with fiber, beets sprinkled with a little olive oil, and vegetables of every variety. I also still enjoy plenty of salad, though I stopped adding so many carrots – too much sugar. But I will do celery, cucumbers, seaweed grass and other greens. God’s fresh bounty doesn’t need a lot of dressing up, which is why I generally eat my salad plain. From time to time I do drizzle it with garlic oil. I love the taste. I also love lychee nuts. I put them in the freezer so that when I bite into them cold juice comes flooding out. As terrific as they are, I buy them only once in awhile. I recently bit into an especially sweet one, and then I stuck it right back in the freezer. “Not today, Suzie,” I said to myself, “full of glucose!” I try never to eat late, and certainly not after nine p.m. Our organs need a chance to rest. And before bed, of course, I have a final glass of water. I don’t mess around with my hydration.

But it wasn't all bad. Sometimes things wasn't all bad. He used to come home easing into bed sometimes, not too drunk. I make out like I'm asleep, 'casue it's late, and he taken three dollars out of my pocketbook that morning or something. I hear him breathing, but I don't look around. I can see in my mind's eye his black arms thrown back behind his head, the muscles like a great big peach stones sanded down, with veins running like little swollen rivers down his arms. Without touching him I be feeling those ridges on the tips of my fingers. I sees the palms of his hands calloused to granite, and the long fingers curled up and still. I think about the thick, knotty hair on his chest, and the two big swells his breast muscles make. I want to rub my face hard in his chest and feel the hair cut my skin. I know just where the hair growth slacks out-just above his navel- and how it picks up again and spreads out. Maybe he'll shift a little, and his leg will touch me, or I feel his flank just graze my behind. I don't move even yet. Then he lift his head, turn over, and put his hand on my waist. If I don't move, he'll move his hand over to pull and knead my stomach. Soft and slow-like. I still don't move, because I don't want him to stop. I want to pretend sleep and have him keep rubbing my stomach. Then he will lean his head down and bite my tit. Then I don't want him to rub my stomach anymore. I want him to put his hand between my legs. I pretend to wake up, and turn to him, but not opening my legs. I want him to open them for me. He does, and I be soft and wet where his fingers are strong and hard. I be softer than I ever been before. All my strength in his hand. My brain curls up like wilted leaves. A funny, empty feeling is in my hands. I want to grab holt of something, so I hold his head. His mouth is under my chin. Then I don't want his hands between my legs no more, because I think I am softening away. I stretch my legs open, and he is on top of me. Too heavy to hold, too light not to. He puts his thing in me. In me. In me. I wrap my feet around his back so he can't get away. His face is next to mine. The bed springs sounds like them crickets used to back home. He puts his fingers in mine, and we stretches our arms outwise like Jesus on the cross. I hold tight. My fingers and my feet hold on tight, because everything else is going, going. I know he wants me to come first. But I can't. Not until he does. Not until I feel him loving me. Just me. Sinking into me. Not until I know that my flesh is all that be on his mind. That he couldnt stop if he had to. That he would die rather than take his thing our of me. Of me. Not until he has let go of all he has, and give it to me. To me. To me. When he does, I feel a power. I be strong, I be pretty, I be young. And then I wait. He shivers and tosses his head. Now I be strong enough, pretty enough, and young enough to let him make me come. I take my fingers out of his and put my hands on his behind. My legs drop back onto the bed. I don't make a noise, because the chil'ren might hear. I begin to feel those little bits of color floating up into me-deep in me. That streak of green from the june-bug light, the purple from the berries trickling along my thighs, Mama's lemonade yellow runs sweet in me. Then I feel like I'm laughing between my legs, and the laughing gets all mixed up with the colors, and I'm afraid I'll come, and afraid I won't. But I know I will. And I do. And it be rainbow all inside. And it lasts ad lasts and lasts. I want to thank him, but dont know how, so I pat him like you do a baby. He asks me if I'm all right. I say yes. He gets off me and lies down to sleep. I want to say something, but I don't. I don't want to take my mind offen the rainbow. I should get up and go to the toilet, but I don't. Besides Cholly is asleep with his leg thrown over me. I can't move and I don't want to.

The more I experimented, the more I wanted to discover flavor, texture, scent. Gently toasting spices. Mixing herbs. My immediate instincts were toward anything like comfort food, the hallmarks of which were a moderate warmth and a sloppy, squelching quality: soups, stews, casseroles, tagines, goulashes. I glazed cauliflower with honey and mustard, roasted it alongside garlic and onions to a sweet gold crisp, then whizzed it up in a blender. I graduated to more complicated soups: Cuban black bean required slow cooking with a full leg of ham, the meat falling almost erotically away from the bone, swirled up in a thick, savory goo. Italian wedding soup was a favorite, because it looked so fundamentally wrong- the egg stringy and half cooked, swimming alongside thoughtlessly tossed-in stale bread and not-quite-melted strips of Parmesan. But it was delicious, the peculiar consistency and salty heartiness of it. Casseroles were an exercise in patience. I'd season with sprigs of herbs and leave them ticking over, checking up every half hour or so, thrilled by the steamy waves of roasting tomatoes and stewed celery when I opened up the oven. Seafood excited me, but I felt I had too much to learn. The proximity of Polish stores resulted in a weeklong obsession with bigos- a hunter's stew made with cabbage and meat and garnished with anything from caraway seeds to juniper berries.

food processor with the honey. Blend while slowly adding milk to thin the mixture. Watch carefully, as you may need more or less than the ½ cup of milk. You are looking for the texture of soft-serve ice cream. Once this texture is achieved, transfer to a bowl and place in the freezer for at least 3 hours or overnight. Before serving, add mix-ins, if desired, like chopped nuts, dark chocolate chips, or peanut butter. Top with fresh berries. Chef Tips: • For chocolate ice cream, add 2 tablespoons of natural (non-alkalized) cocoa powder at the end before you chill the “ice cream.” As you blend the mixture, make sure there are no lumps. You may have to first pass the cocoa powder through a sieve

And then she set to work, washing fresh blueberries that sat on the counter, before grabbing a big colander. Sam headed into the backyard, whose lawn backed acres of woods. Blackberries and raspberries grew wild and thick in the brambles that sat at the edge of the woods. Sam carefully navigated her way through the thorny vines, her thin running shirt catching and snagging on a thorn. "Darn it," she mumbled. Blackberries are red when they're green, she could hear her grandfather telling her when they used to pick the fruit. But today, a brilliant summer day, the blackberries were deep purple, almost black, and each one resembled a mini beehive. Sam plucked and popped a fresh blackberry, already warm from the sun, into her mouth, savoring the natural sweetness, and picked until her colander was half full before easing her way through the woods to find a raspberry bush thick with fruit. She navigated her way out of the brambles and headed back to the kitchen, where she preheated the oven and began to wash the blackberries and raspberries. Sam pulled cold, unsalted butter from the fridge and began to cube it, some flour and sugar from the cupboard, a large bowl, and then she located her grandmother's old pastry blender. Sam made the crust and then rolled it into a ball, lightly flouring it and wrapping it in plastic before placing it in the refrigerator. Then she started in on the filling, mixing the berries, sugar, flour, and fresh orange juice.

The hermit takes a long wooden spoon from the table and then stirs what must be her dinner for a solid week. Her slow mixing sets loose even more of the mouth-watering meat and herbs aroma of whatever is stewing over the fire, and my stomach rumbles—long, low, and loud. She slants me an unnerving, bright-green look before moving her slightly contemptuous gaze over to Griffin. “Does your man not feed you?” she asks. I sense Griffin bristling beside me, as if his shoulders grow a foot in width. “Of course he feeds me. More importantly, I feed myself.” Sort of. I can pick berries. And maybe catch a fish. I can definitely start a fire. Sometimes. I glance at Griffin, and he looks back at me with a definite hint of Liar, liar, tunic on fire in his eyes. I shrug. I guess that’s why we’re a team. I’m Elpis. He cooks.

The Crucifixion While you stood there in the chaos, Could you see past all the pain? Past the sword that ripped your soul, To your son's triumphant reign? Did the sands there of Golgotha Scratch lines into your face, Mixing with the blood of Jesus, Dearest Lady, full of grace? While you stayed beneath his shadow, While he hung there on the cross, Could you feel your own wounds bleeding, As his blood fell to the rocks? As the turmoil clutched your saddened soul, Did your heart completely break? Could you hear the soldier cursing When his hammer hit the stake? The Prophecy of Simeon, Had it at last come true, Where the thoughts of many people Would lay bare because of you? Was it when the earth was quaking That reality set in, Your son had died to save our souls, Because of all our sin? I ask you all these questions as I’m leading up to one. Can you forgive me, Blessed Mother, For the dying of your son?

CRANACHAN (Serves 4) 1¼ cups granola, divided ½ cup bourbon, plus 2 teaspoons, divided 3 cups raspberries, plus 8 whole berries for garnish 1 teaspoon honey, divided 2 cups heavy cream 4 parfait glasses or martini glasses Combine ¾ cup granola and ½ cup bourbon and let sit for several hours before assembling dessert. The granola will absorb the alcohol and become soft but not mushy. Meanwhile, chill a mixing bowl. Lightly crush raspberries with a fork, add ½ teaspoon honey and 1 teaspoon bourbon. Toss to combine. You want a puree texture. In a chilled bowl, start whipping the heavy cream. When it begins to thicken, add remaining ½ teaspoon honey and remaining 1 teaspoon bourbon. Continue whipping cream until it is slightly firm. Fold soaked granola into the cream. To assemble, sprinkle a bit of the reserved granola into each glass. Spoon a layer of the cream mixture over granola and then add a layer of the raspberry mixture. Repeat until you have a few layers, finishing with a layer of the cream. Sprinkle remaining granola and a couple of whole raspberries on top.

Here are some of the remedios, and what they were used for by the old curanderas. For calentura (fever), for de sauco (elderberry) flowers were placed in a jar of water, and soaked for twenty-four hours, then strained through a cloth, and the water given to the sick one. This was used either fresh or dry. Polvos de coyote is like a small tomato bush. In the spring it has a white flower, later a small green berry, which looks like a tiny tomato, about the size of a small marble. In the fall this berry dries up into a pod, and inside this is a grey powder. This powder was blown into the ears to cure sordera (deafness). The reason for its name, polvo de coyote, is that it grows on the mesa, where the coyotes roam. Yerba de la golondrina (swallow's herb) was used as an inguente (salve). This yerba was picked green and hung up to dry. When dry, it was ground into a powder and mixed with sheep tallow for a salve. It was used for wounds, cuts, and sores. Yerba de la golondrina, or swallow's herb, grows close to the ground and has small round leaves, and looks like a small fern. The reason for the name is that the swallows eat the leaves of this yerba. Yerba de la golondrina grows only in the southern part of the state.

JUMBO GINGERBREAD NUT MUFFINS Once you try these jumbo-size, nut- and oil-rich muffins, you will appreciate how filling they are. They are made with eggs, coconut oil, almonds, and other nuts and seeds, so they are also very healthy. You can also add a schmear of cream cheese or a bit of unsweetened fruit butter for extra flavor. To fill out a lunch, add a chunk of cheese, some fresh berries or sliced fruit, or an avocado. While walnuts and pumpkin seeds are called for in the recipe to add crunch, you can substitute your choice of nut or seed, such as pecans, pistachios, or sunflower seeds. A jumbo muffin pan is used in this recipe, but a smaller muffin pan can be substituted. If a smaller pan is used, reduce baking time by about 5 minutes, though always assess doneness by inserting a wooden pick into the center of a muffin and making sure it comes out clean. If you make the smaller size, pack 2 muffins for lunch. Makes 6 4 cups almond meal/flour 1 cup shredded unsweetened coconut ½ cup chopped walnuts ½ cup pumpkin seeds Sweetener equivalent to ¾ cup sugar 2 teaspoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon sea salt 3 eggs ½ cup coconut oil, melted 1 teaspoon vanilla extract ½ cup water Preheat the oven to 350°F. Place paper liners in a 6-cup jumbo muffin pan or grease the cups with coconut or other oil. In a large bowl, combine the almond meal/flour, coconut, walnuts, pumpkin seeds, sweetener, cinnamon, ginger, nutmeg, cloves, and salt. Mix well. In a medium bowl, whisk the eggs. Stir in the coconut oil, vanilla, and water. Pour the egg mixture into the almond meal mixture and combine thoroughly. Divide the batter evenly among the muffin cups. Bake for 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Per serving (1 muffin): 893 calories, 25 g protein, 26 g carbohydrates, 82 g total fat, 30 g saturated fat, 12 g fiber, 333 mg sodium BRATWURST WITH BELL PEPPERS AND SAUERKRAUT Living in Milwaukee has turned me on to the flavors of German-style bratwurst, but any spicy sausage (such as Italian, chorizo, or andouille) will do just fine in this recipe. The quality of the brat or sausage makes the dish, so choose your favorite. The spices used in various sausages will vary, so I kept the spices and flavors of the sauerkraut mixture light. However, this makes the choice of bratwurst or sausage the crucial component of this dish. You can also add ground coriander, nutmeg, and

My mint chocolate is delicious----and not at all leafy. Benny has made a mixed-berries-and-cream concoction that is, I hate to admit upon tasting it, next level. Nia, Seb, and Lily are brought in as the blind taste testers, and while they stress that both ice creams were excellent, two out of three prefer Benny's. He takes an obnoxious bow as the whole group---including me, grudgingly---gives him a round of applause. I try not to let my annoyance show until filming wraps up and most people disperse from the kitchen, at which point I take it out on a sticky spot on the counter where some batter spilled. "I think you got it all." Benny's voice is so close behind me that I nearly jump out of my shoes. "Keep scrubbing that hard and you'll wear a hole through the counter." "Keep minding your own business if you don't want me to wear a hole through your head, mister." He laughs as he leans against the counter beside me, one muscular forearm making its way into my line of sight. "I'm not even sure what that means, but you're cute when you're grumpy. Relax, Reese's Pieces. It's still early in the season and we're only oh-and-one. Not that anyone's keeping score." I grit my teeth but say no more, and soon enough he gets the picture and makes himself scarce. He's joking around, but I'm already all too aware of the score, picturing it in bold letters and neon lights: Benny---1, Reese---0.

BEEKEEPER’S GRANOLA 32 ounces Bob’s Red Mill GF Old Fashioned Rolled Oats ½ cup pumpkin seeds 1 cup sliced almonds ½ cup honey ½ cup canola oil Preheat oven to 225 degrees. Spray a large baking sheet (21 x 15 inches) with cooking spray. In a large bowl combine the oats, pumpkin seeds, and almonds. Pour the honey and oil over the mixture and toss lightly, making sure the oat mixture is covered. Spread on baking sheet and bake for 90 minutes. Cool on a wire rack. Granola keeps for several weeks in a sealed container. CRANACHAN (Serves 4) 1¼ cups granola, divided ½ cup bourbon, plus 2 teaspoons, divided 3 cups raspberries, plus 8 whole berries for garnish 1 teaspoon honey, divided 2 cups heavy cream 4 parfait glasses or martini glasses Combine ¾ cup granola and ½ cup bourbon and let sit for several hours before assembling dessert. The granola will absorb the alcohol and become soft but not mushy. Meanwhile, chill a mixing bowl. Lightly crush raspberries with a fork, add ½ teaspoon honey and 1 teaspoon bourbon. Toss to combine. You want a puree texture. In a chilled bowl, start whipping the heavy cream. When it begins to thicken, add remaining ½ teaspoon honey and remaining 1 teaspoon bourbon. Continue whipping cream until it is slightly firm. Fold soaked granola into the cream. To assemble, sprinkle a bit of the reserved granola into each glass. Spoon a layer of the cream mixture over granola and then add a layer of the raspberry mixture. Repeat until you have a few layers, finishing with a layer of the cream.

BEEKEEPER’S GRANOLA 32 ounces Bob’s Red Mill GF Old Fashioned Rolled Oats ½ cup pumpkin seeds 1 cup sliced almonds ½ cup honey ½ cup canola oil Preheat oven to 225 degrees. Spray a large baking sheet (21 x 15 inches) with cooking spray. In a large bowl combine the oats, pumpkin seeds, and almonds. Pour the honey and oil over the mixture and toss lightly, making sure the oat mixture is covered. Spread on baking sheet and bake for 90 minutes. Cool on a wire rack. Granola keeps for several weeks in a sealed container. CRANACHAN (Serves 4) 1¼ cups granola, divided ½ cup bourbon, plus 2 teaspoons, divided 3 cups raspberries, plus 8 whole berries for garnish 1 teaspoon honey, divided 2 cups heavy cream 4 parfait glasses or martini glasses Combine ¾ cup granola and ½ cup bourbon and let sit for several hours before assembling dessert. The granola will absorb the alcohol and become soft but not mushy. Meanwhile, chill a mixing bowl. Lightly crush raspberries with a fork, add ½ teaspoon honey and 1 teaspoon bourbon. Toss to combine. You want a puree texture. In a chilled bowl, start whipping the heavy cream. When it begins to thicken, add remaining ½ teaspoon honey and remaining 1 teaspoon bourbon. Continue whipping cream until it is slightly firm. Fold soaked granola into the cream. To assemble, sprinkle a bit of the reserved granola into each glass. Spoon a layer of the cream mixture over granola and then add a layer of the raspberry mixture. Repeat until you have a few layers, finishing with a layer of the cream. Sprinkle remaining granola and a couple of whole raspberries on top. QUEEN BEE COCKTAIL 1½ teaspoons honey simple syrup (recipe on this page) Club soda 1½ ounces bourbon 1 teaspoon lime juice Sliced lime, for garnish Fill

He cannot will his entry into and exit from the activity on a daily basis. There is not, as there is for most workers, a brief interval of exemption at the end of the day when he is permitted to enact a wholly different set of gestures; the timing of his eventual exit will by determined not by his own will but by the end of the war, whether that comes in days, months, or years, and there is of course a very high probability that even when the war ends he will never exit from it. Although in all forms of work the worker mixes himself with and eventually becomes inseparable from the materials of his labor (an inseparability that has only its most immediate sign the residues which coat his body, the coal beneath the skin of his arm, the spray of grain in his hair, the ink on his fingers), the boy in war is, to an extent, found in almost no other form of work, inextricably bound up with the men and materials of his labor: he will learn to perceive himself as he will be perceived by others, as indistinguishable from the men of his unit, regiment, division, and above all national group (all of whom will share the same name: he is German) as he is also inextricably bound up with the qualities and conditions – berry laden or snow laden - of the ground over which he walks or runs or crawls and with which he craves and courts identification, as in the camouflage postures he adopts, now running bent over parallel with the ground it is his work to mime, now arching forward conforming the curve of his back to the curve of a companion boulder, now standing as upright and still and narrow as the slender tree behind which he hides; he is the elms and the mud, he is the one hundred and sixth, he is a small piece of German terrain broken off and floating dangerously through the woods of France. He is a fragment of American earth wedged into an open hillside in Korea and reworked by its unbearable sun and rain. He is dark blue like the sea. He is light grey like the air through which he flies. He is sodden in the green shadows of earth. He is a light brown vessel of red Australian blood that will soon be opened and emptied across the rocks and ridges of Gallipoli from which he can never again become distinguishable.

STRAWBERRY SHORTBREAD BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position.   Hannah’s 1st Note: These are really easy and fast to make. Almost everyone loves them, including Baby Bethie, and they’re not even chocolate! 3 cups all purpose flour (pack it down in the cup when you measure it) ¾ cup powdered (confectioner’s) sugar (don’t sift un- less it’s got big lumps) 1 and ½ cups salted butter, softened (3 sticks, 12 ounces, ¾ pound) 1 can (21 ounces) strawberry pie filling (I used Comstock)*** *** - If you can’t find strawberry pie filling, you can use another berry filling, like raspberry, or blueberry. You can also use pie fillings of larger fruits like peach, apple, or whatever. If you do that, cut the fruit pieces into smaller pieces so that each bar cookie will have some. I just put my apple or peach pie filling in the food processor with the steel blade and zoop it up just short of being pureed. I’m not sure about using lemon pie filling. I haven’t tried that yet. FIRST STEP: Mix the flour and the powdered sugar together in a medium-sized bowl. Cut in the softened butter with a two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal. (You can also do this in a food processor using cold butter cut into chunks that you layer between the powdered sugar and flour mixture and process with the steel blade, using an on-and-off pulsing motion.) Spread HALF of this mixture (approximately 3 cups will be fine) into a greased (or sprayed with Pam or another nonstick cooking spray) 9-inch by 13-inch pan. (That’s a standard size rectangular cake pan.) Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Remove the pan to a wire rack or a cold burner on the stove, but DON’T TURN OFF THE OVEN! Let the crust cool for 5 minutes. SECOND STEP: Spread the pie filling over the top of the crust you just baked. Sprinkle the crust with the other half of the crust mixture you saved. Try to do this as evenly as possible. Don’t worry about little gaps in the topping. It will spread out and fill in a bit as it bakes. Gently press the top crust down with the flat blade of a metal spatula. Bake the cookie bars at 350 degrees F. for another 30 to 35 minutes, or until the top is lightly golden. Turn off the oven and remove the pan to a wire rack or a cold burner to cool completely. When the bars are completely cool, cover the pan with foil and refrigerate them until you’re ready to cut them. (Chilling them makes them easier to cut.) When you’re ready to serve them, cut the Strawberry Shortbread Bar Cookies into brownie-sized pieces, arrange them on a pretty platter, and if you like, sprinkle the top with extra powdered sugar.

Food for the First Five Days • 6 apples • 1 bunch grapes • 20 ounces frozen peaches • 20 ounces frozen blueberries • 15 ounces frozen strawberries • 10 ounces frozen mixed berries • 6 ounces of mango chunks • 3 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Stevia sweetener (packets) • Bag of ground flaxseeds (often in vitamin section) • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on • Detox tea (by Triple Leaf or Yogi brands) • Sea salt (or any uniodized sea salt) • OPTIONAL: Non-dairy/plant-based protein powder, such as RAW Protein by Garden of Life or SunWarrior protein

Of course making berry ice cream or at least a berry-banana mix is even healthier. My favorite is chocolate. To make it, blend dark, sweet cherries or strawberries mixed with a tablespoon of cocoa power, a splash of a milk of your choice (more if you want a milkshake), a capful of vanilla extract, and some pitted dates. If you didn’t yet get your nuts for the day, you can add some almond butter. Either way, you get an instant, decadent, chocolate dessert so nutritious that the more you eat, the healthier you are. Let me repeat that: The more you eat, the healthier you are. That’s my kind of ice cream!

First, a little plate of nibbles. Gingersnaps with a chunk of Port Salut drizzled with white truffle honey and chopped chili, a recipe I absconded from Phil's friends Peter and David when we visited them in New York last year." I can feel the mix of sweet heat and creamy cheese on my tongue. "Then, little espresso cups with kari squash soup. Braised short ribs with a pomegranate bourbon glaze, your famous asparagus salad, smashed fingerling potatoes with mascarpone and lobster chunks and chervil, and vanilla panna cotta with mixed berries macerated in elderflower liqueur and chocolate truffles.

Estelle had even tried her own concoction of rosemary and lavender, which she plucked from the little herb garden around the back of her cottage. Boiling the leaves down until only their dark oils remained, she would then mix in a good amount of Umbrian olive oil sent by her niece, Gloria, from London. The oil left her Mediterranean skin taut like snappy brindle berries, a fact that spurred envy among the old townswomen and prompted Dervla Quigley to spread rumors that Estelle Delmonico had made a deal with the fairies, for sure.

High Fat, Moderate Protein, Low Carb Breakfast Smoothies Recipes for ‘low carbohydrate’ smoothies abound, but most are also low in fat and assume that anything under 200 Calories from sugars qualifies as ‘low carb’. Here are two basic recipes that provide enough fat and protein to keep you satisfied until lunch, and both come in at or under10 grams of carbohydrates. Note that you have your choice of sweeteners, but the argument for adding some xylitol to the mix is that it does not raise your insulin level, provides useful energy, and protects your dental health. Also note that there are lots of different protein powders for sale, but most whey products are flavored and sweetened. Shop until you find unflavored whey powder with the lactose removed – the label should indicate about 15 grams of protein and less than one gram of carbohydrate per serving. Do not buy soy protein powder or whey/soy mix, as the soy does not dissolve well into the smoothie. This whey powder looks expensive (about $1 per 15 gram serving) but this is the same amount of protein as you get from 2 eggs. Breakfast Berry Smoothie Ingredients: 3 oz fresh or frozen (unsweetened) berries (strawberries, blueberries, or raspberries) ¼ cup whipping (or heavy) cream 1 tablespoon light olive oil 2 tablespoons unflavored whey protein powder (delactosed) sweetener of choice (e.g., 1 tablespoon xylitol and 1 packet Splenda) 2-3 oz ice Blend the ingredients at high speed until smooth (30-60 seconds) Protein 15 grams, Fat 25-30 grams, Carbs 10 grams, Calories 330-380

The main characteristic of Nature’s farming can … be summed up in a few words. Mother earth never attempts to farm without live stock; she always raises mixed crops; great pains are taken to preserve the soil and to prevent erosion; the mixed vegetable and animal wastes are converted into humus; there is no waste; the processes of growth and the processes of decay balance one another; ample provision is made to maintain large reserves of fertility; the greatest care is taken to store the rainfall; both plants and animals are left to protect themselves against disease.1

The late fall weather was perfect for the picking of herbs, and they scoured the woods and moors. Barber especially wanted purslane; steeped in the Specific, it produced an agent that would cause fevers to break and dissipate. To his disappointment, they found none. Some things were more easily gathered, such as red rose petals for poultices, and thyme and acorns to be powdered and mixed with fat and spread on neck pustules. Others required hard work, like the digging of yew root that would help a pregnant woman to hold back her fetus. They collected lemon grass and dill for urinary problems, marshy sweet flag to fight deterioration of memory because of moist and cold humors, juniper berries to be boiled for opening blocked nasal passages, lupine for hot packs to draw abscesses, and myrtle and mallow to soothe itchy rashes.

Laura's mind was already racing with the creative possibilities presented to her. She whipped out her sketchbook and started to work away with a stump of charcoal, trying to capture the sweep of the hills and the patterns made by the blocks of light and dark. She half closed her eyes, the better to appreciate the variations in tone and depth. She was astonished to find just how brash and vivid and wonderfully discordant colors in nature could be. At this time of year there was no sense that things were attempting to blend or mingle or go unseen. Every tree, bush, and flower seemed to be shouting out its presence, each one louder than the next. On the lower slopes the leaves of the aged oak trees sang out, gleaming in the heat. On every hill bracken screamed in solid swathes of viridian. At Laura's feet the plum purple and dark green leaves of the whinberry bushes competed for attention with their own indigo berries. The kitsch mauve of the heather laughed at all notions of subtlety. She turned to a fresh page and began to make quick notes, ideas for a future palette and thoughts about compositions. She jotted down plans for color mixes and drew the voluptuous curve of the hills and the soft shape of the whinberry leaves.

Of course making berry ice cream or at least a berry-banana mix is even healthier. My favorite is chocolate. To make it, blend dark, sweet cherries or strawberries mixed with a tablespoon of cocoa power, a splash of a milk of your choice (more if you want a milkshake), a capful of vanilla extract, and some pitted dates. If you didn’t yet get your nuts for the day, you can add some almond butter.

On an idyllic summer day, we walked through the meadows and hillsides, sitting in circles, laughing and filling sacks of cottongrass, salmonberries, crowberries, cranberries, mountain alder, northern golden rod, and rose hip roots. We collected cloudberry tea and Labrador tea, and wild celery. The Elders walked together, laughing, talking of the old days when they would travel to the Messenger Feasts, across the channel to Siberia, or south to trade in Qikiqtaġruk. We’d mix a dessert of fresh berries and lard, whipping and whipping the lard until fluffy.

Buckwheat Seed Breakfast Serves: 3 ½ cup buckwheat groats ½ cup fresh or frozen blueberries ¼ cup grapes or any other fruit ¼ cup walnuts, chopped ¼ cup goji berries or raisins 1 teaspoon cinnamon (use Ceylon cinnamon if possible) 1 teaspoon alcohol-free vanilla flavoring ¼ cup unsweetened soy, hemp, or almond milk ¼ cup raw sunflower seeds 1 tablespoon chia seeds 1 tablespoon unsweetened, natural cocoa powder, if desired 1 tablespoon hemp seeds 1 banana Mix all ingredients except hemp seeds and banana in a medium-size bowl and place in an airtight container in the fridge overnight. The next morning, top with hemp seeds and sliced banana and serve. PER SERVING: CALORIES 343; PROTEIN 10g; CARBOHYDRATE 49g; TOTAL FAT 15g; SATURATED FAT 1.6g; SODIUM 18mg; FIBER 9.5g; BETA-CAROTENE 434mcg; VITAMIN C 11mg; CALCIUM 90mg; IRON 3.2mg; FOLATE 61mcg; MAGNESIUM 152mg; ZINC 2mg; SELENIUM 12.5mcg

Ask your lover what flavor of topping is preferred; there are endless possibilities. Peach and fresh ginger. Mixed berry. Apple, cinnamon, clove. Cardamom and pear. Lemon plum.

Pears don't mix well. Pears should always be small and organised nose to tail in a bowl of their very own and perhaps very occasionally introduced to a stem of the freshest redcurrants, which ought not to be hoisted like a mantle across the freckled belly of the topmost pear, but strewn a little further down so that some of the scarlet berries loll and bask between the slowly shifting gaps.

Of course making berry ice cream or at least a berry-banana mix is even healthier. My favorite is chocolate. To make it, blend dark, sweet cherries or strawberries mixed with a tablespoon of cocoa powder, a splash of milk of your choice (more if you want a milkshake), a capful of vanilla extract, and some pitted dates. If you didn't yet get your nuts for the day, you can add some almond butter. Either way, you get an instant, decadent, chocolate desert so nutritious that the more you eat, the healthier you are. Let me repeat that: The more you eat, the healthier you are. That's my kind of ice cream! p292

Bar Juice is a top choice in the vaping world, known for its vibrant selection of Bar Juice flavours and high-quality Bar Juice liquid. Crafted with the finest ingredients and infused with nicotine salts, Bar Juice offers a smooth, satisfying experience with every puff. From fruity blends like Mixed Berries and Mango Ice to refreshing options such as Watermelon Ice and Blue Razz Lemonade, each flavour is designed to cater to unique tastes, ensuring a rich and enjoyable experience. Perfectly suited for low-wattage devices and pod systems, Bar Juice liquid is easy to enjoy on the go, making it a versatile option for both new and seasoned vapers. With Bar Juice, explore a range of tantalizing flavours that bring a whole new level of satisfaction to your vaping journey.

Antioxidant-Rich Breakfast Bars SERVES 6 INGREDIENTS 1 cup cooked or canned black beans, low-sodium or no-salt-added 1 medium ripe banana 1 cup old-fashioned oats 1 cup frozen blueberries, thawed ¼ cup raisins ⅛ cup pomegranate juice 2 tablespoons finely chopped dates 1 tablespoon chopped walnuts 2 tablespoons goji berries 2 tablespoons raw sunflower seeds 2 tablespoons ground flax seeds DIRECTIONS Preheat the oven to 275°F. Puree beans in a food processor or high-powered blender. Mash banana in a large bowl. Add pureed beans and remaining ingredients and mix thoroughly. Lightly wipe an 8-inch square baking pan with a small amount of olive oil. Spread mixture into the pan. Bake for 75 minutes. Cool on a wire rack and cut into bars. Refrigerate any leftover bars. PER SERVING: CALORIES 188; PROTEIN 6g; CARBOHYDRATES 35g; TOTAL FAT 3.9g; SATURATED FAT 0.4g; SODIUM 11mg; FIBER 6g; BETA-CAROTENE 13ug; VITAMIN C 10mg; CALCIUM 24mg; IRON 2.1mg; FOLATE 61ug; MAGNESIUM 83mg; ZINC 1mg; SELENIUM 6.8ug

Day 4: Berry Peachy 2 handfuls kale 1 handful spinach 2 cups water 2 apples, cored, quartered 11/2 cups frozen peaches 11/2 cups frozen mixed berries 2 packets stevia 2 tablespoons ground flaxseeds OPTIONAL: 1 scoop of protein powder Place leafy greens and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients. Blend until creamy. Day 5: Peach Berry Spinach 3 handfuls spinach 2 cups water 1 cup frozen peaches 1 handful fresh or frozen seedless grapes 11/2 cups blueberries 3 packets stevia to sweeten 2 tablespoons ground flaxseeds OPTIONAL: 1 scoop of protein powder Place spinach and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients. Blend until creamy. Day 6: Pineapple Spinach 2 cups fresh spinach, packed 1 cup pineapple chunks 2 cups frozen peaches 2 bananas, peeled 11/2 packets stevia 2 cups water 2 tablespoons ground flaxseeds OPTIONAL: 1 scoop of protein powder Place spinach and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients. Blend until creamy. Day 7: Pineapple Berry 2 handfuls spring mix greens 2 handfuls spinach 1 banana, peeled 11/2 cups pineapple chunks 11/2 cups frozen mango chunks 1 cup frozen mixed berries 3 packets stevia 2 cups water 2 tablespoons ground flaxseeds OPTIONAL: 1 scoop of protein powder Place leafy greens and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients. Blend until creamy. Day 8: Spinach Kale Berry 2 handfuls kale 2 handfuls spinach 2 cups water 1 apple, cored, quartered 1 banana, peeled 11/2 cups frozen blueberries 2 packets stevia 2 tablespoons ground flaxseeds OPTIONAL: 1 scoop of protein powder Place leafy greens and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients. Blend until creamy. Day 9: Apple Mango 3 handfuls spinach 2 cups water 1 apple, cored, quartered 11/2 cups mangoes 2 cups frozen strawberries 1 packet stevia 2 tablespoons ground flaxseeds OPTIONAL: 1 scoop of protein powder Place spinach and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients to blender. Blend until creamy. Day 10: Pineapple Kale 2 handfuls kale 1 handful spring mix greens 2 cups water 11/2 cups frozen peaches 2 handfuls pineapple chunks 2 packets stevia 2 tablespoons ground flaxseeds OPTIONAL: 1 scoop of protein powder Place leafy greens and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients. Blend until creamy.

BREAKFAST BOWL (FROM MY MIKE DOLCE MEAL PLAN) 2 tbsp oat bran (dry measure) 2 tbsp chia seeds 2 tbsp hemp seeds 1/2 cup blueberries 4 chopped strawberries 1/4 cup raisins 1 tbsp almond butter 1 tbsp agave Cinnamon (to taste) Boil one cup of water and combine with bran, berries, and raisins. Mix in seeds and cinnamon. Add agave and almond butter. (You can add a little more water if it seems too thick.)

red rose petals for poultices, and thyme and acorns to be powdered and mixed with fat and spread on neck pustules. Others required hard work, like the digging of yew root that would help a pregnant woman to hold back her fetus. They collected lemon grass and dill for urinary problems, marshy sweet flag to fight deterioration of memory because of moist and cold humors, juniper berries to be boiled for opening blocked nasal passages, lupine for hot packs to draw abscesses, and myrtle and mallow to soothe itchy rashes.

gâteau au yaourt (Yogurt Cake) 2 six-ounce containers plain whole-milk (not reduced-fat) yogurt. Use the empty containers to measure the other ingredients 2 eggs 2 containers sugar (or just one, depending on how sweet you like it) 1 teaspoon vanilla Just under 1 container vegetable oil 4 containers flour 1 1⁄2 teaspoons baking powder Crème fraîche (optional) Preheat oven to 375oF. Use vegetable oil to grease a 9-inch round cake pan or a loaf pan. Gently combine the yogurt, eggs, sugar, vanilla, and oil. In a separate bowl, mix the flour and baking powder. Add the dry ingredients to the wet ingredients; mix gently until ingredients are just combined (don’t overmix). You can add 2 containers frozen berries, a container of chocolate chips, or any flavoring you like. Bake for 35 minutes, then five minutes more if the cake doesn’t pass the knife test. It should be almost crispy on the outside, but springy on the inside. Let it cool. The cake is delicious served with tea and a dollop of crème fraîche.

grains and dairy were not helpful, either. What Jonathan needed most were the true brain foods: wild blueberries and other berries, apples, dates, grapes, and any other fruit that Jonathan enjoyed. Vegetables and leafy greens such as kale were also important. For supplementation, we focused on a high dose of spirulina (mixed with coconut water for glucose and palatability) coupled with two servings of cilantro daily.

The R&B classics were mixed up with our longer workouts, so that ‘Interstellar Overdrive’, which we often used as an opener, might be followed immediately by a very straight cover of Bo Diddley’s ‘Can’t Judge A Book’ or Chuck Berry’s ‘Motivating’, one of Syd’s favourites.

Besides, what if I want to take you home someday? What if we want to go on a trip to a place that's not as mixed species as this? I don't want some random floozy sticking her fingers in your cock pocket. Best to cover it up.

Ingredients: 2 cups flour (plus extra for dusting work surface) 2 ½ teaspoons baking powder ½ teaspoon salt ½ cup unsalted butter, cut into small pieces with a knife or grated using a box cheese grater or food processor. Leave chilling in fridge until ready for use ½ cup granulated sugar ½ cup buttermilk 1 large egg 1 teaspoon pure vanilla extract Filling: 1 cup raspberries, frozen 1 cup white chocolate chips Egg Wash: 1 egg, beaten 1 tablespoon milk or cream Sugar Topping: Turbino or raw sugar for sprinkling Directions: Preheat oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, combine flour, baking powder, and salt. Add the chilled butter and mix with your fingers. In a small bowl, add sugar, buttermilk, egg, and vanilla. Mix well. Pour liquid mixture into flour mixture and gently mix until the two are just incorporated (I like to use my hands. I rinse them in very cold water or spray them with cooking spray first. That way, the dough won’t stick to my fingers). If your dough is too dry, add more buttermilk. If too wet, add a bit more flour. Your dough will be sticky. When it’s at the desired consistency, add raspberries and chocolate chips. Some of the raspberries will color your dough pink. That’s okay. Gently fold the berries and chips into your dough. Do not overmix. The more you handle the dough, the tougher your scones. Form dough into a ball. If you have time, chill dough in bowl for 15 minutes before continuing. When ready to bake, turn dough out of bowl onto lightly floured surface. Using your floured hands or lightly floured rolling pin, shape dough into 8-inch circle and use a pizza cutter to form 8 equal-sized wedges. Using a floured spatula, transfer wedges to baking sheet. Scones should be at least 2 inches apart. Brush egg wash over scones and sprinkle with sugar. Bake for 20-25 minutes. Scones should be a light golden brown when properly baked. Let cool. Enjoy with clotted cream or fresh jam. Or both! Read on for a sneak peek of the next Secret, Book, and Scone Society mystery, THE BOOK OF CANDLELIGHT coming soon from Kensington Publishing Corp.

It's an old New England style pie. You make a single baked crust. Then pour the crust full of berries to measure them and set aside. You put about a third as many more berries in a pan, with a quarter cup of water and boil a sauce up, with a half cup of sugar or a bit more, and a maybe a quarter teaspoon of nutmeg,” Jay told him. The cook nodded like he had been wondering about that last. “You add a bit of water if you need to thin the sauce, and then you dump in the raw berries and mix it up gently, so you don't bust up all the berries, and pour it in the shell to chill. The sauce blanches the berries just a bit, and they firm it up. My aunt would put a bit of gelatin in the sauce, but my mom didn't. That's all. It's pretty simple,” Jay said.

One of the buffet tables was laden with assorted muffins, scones, bagels, and croissants accompanied by butter, cream cheese, and flavored jams. There was a create-your-own-omelet station and platters of maple sausage, crispy bacon, and hash browns. Quiche lorraine and brioche French toast with mixed berry compote and whipped cream rounded out the breakfast part of the buffet. For those who preferred something other than morning food, there was a second table featuring mixed green salad with pomegranate vinaigrette, grilled salmon, chicken picante, roasted vegetables, rice pilaf, a craving of roast beef, lobster Newburg, and shrimp scampi.

Jonathan walked over to me, "What are you doing?" he said. "I'm tucking her in". I could feel a mix of fear and embarrassment rising inside me but I didn't know why. "You're making the bed" he said, "not tucking in your daughter for bed". In that moment something clicked, deeply. I stared at Jonathan. "I don't know what tucking in means,'' I said quietly. "I don't know how to do that".  Finally, we both understood what was happening. Jonathan gently taught me how to circle my daughter with loving tucks of the blanket. As we moved around the bed together I was hit by a flood of grief. I don't recall ever being tucked in. I never felt anyone place a blanket on me with that kind of loving intention. That must be what a mothers love is, I thought.  Years later I was in the kitchen with my friend Urania and her young daughter Kylie. Urania asked Kylie if she'd like something to eat. "Yes please!" Kylie said. Urania went to the refrigerator and took out some strawberries. She washed them, took a knife and began slicing. I could see she had done this many times before. As the knife moved around the berry, the shape of a delicate rose began to emerge. "A strawberry rose!" I marvelled. Urania carefully placed the beautiful berries on a plate and handed them to her daughter. Watching, my eyes filled with tears. The tenderness with which she did it seared my soul. Again I said to myself - that must be what a mothers love is. 

march .. .. CHOPPED SALAD CABERNET-BRAISED SHORT RIBS WITH MIXED HERB GREMOLATA GORGONZOLA POLENTA LEMONY GREEN BEANS MIXED BERRY TART

Clean eating doesn’t have to be complicated. With a little planning, it can be simple and satisfying. This one-day meal plan shows you how to do it. Breakfast Start your day with a smoothie. Try the Mixed Berry Cobbler Smoothie from Ultimate Cookbook of Modern Juicing. It's full of antioxidants and healthy fats, and it's easy to make. All you need is a half cup of strawberries, blackberries, and blueberries, a half cup of almond milk, and two or three Medjool dates. Blend all the ingredients together until you have a smoothie, and you're done. Morning Snack Mid-morning, enjoy a snack of crunchy veggies like carrots, cucumbers, celery or bell pepper slices, with a smidgen of guacamole.

italian vinaigrette ¼ cup red wine vinegar 2 tablespoons minced fresh oregano (or 2 teaspoons dried) 1 clove garlic, minced 1 teaspoon mustard powder ¾ cup extra-virgin olive oil ½ teaspoon salt ¼ teaspoon black pepper This is a great marinade for chicken or shrimp, or it can be used instead of the lemon oil in our Green Cabbage Slaw. Mix together the vinegar, oregano, garlic, and mustard powder in a small bowl. Add the olive oil in a steady stream while whisking to emulsify. Adjust the seasoning with salt and pepper and whisk until fully incorporated. raspberry walnut vinaigrette ½ cup fresh raspberries, finely chopped or smashed ¼ cup apple cider vinegar 2 tablespoons finely chopped walnuts 1 teaspoon minced fresh cilantro (or ¼ teaspoon dried) ¾ cup extra-virgin olive oil Salt and black pepper This dressing is used in our Harvest Grilled Chicken Salad, but it’s also delicious on a summer salad of baby spinach, chopped berries (blueberries, blackberries, strawberries, and raspberries), and diced cucumbers, or mix it into any variation of a Protein Salad. You can also swap out the raspberries for a different berry in this recipe, or use crushed pomegranate seeds in the winter. Mix together the raspberries, vinegar, walnuts, and cilantro in a small bowl. Drizzle in the olive oil while whisking steadily to emulsify. Adjust to taste with salt and pepper and whisk until fully blended.

Defense: DNA Protection Acerola Almond butter Almonds Anchovies Apricots Arctic char Arugula Bamboo shoots Basil Bigeye tuna Black bass Black tea Blueberries Bluefin tuna Bluefish Bok choy Bottarga Brazil nuts Broccoli Broccoli rabe Broccoli sprouts Cabbage Camu camu Carrots Cashew butter Cashews Cauliflower Caviar (sturgeon) Chamomile tea Cherries Cherry tomatoes Chestnuts Cockles (clam) Coffee Concord grape juice Dark chocolate Eastern oysters Eggplant Fiddleheads Fish roe (salmon) Flax seeds Grapefruit Gray mullet Green tea Guava Hake Halibut Hazelnuts John Dory (fish) Kale Kiwifruit Lychee Macadamia nuts Mackerel Mangoes Manila clams Marjoram Mediterranean sea bass Mixed berry juice Nectarines Olive oil (EVOO) Oolong tea Orange juice Oranges Oyster sauce Pacific oysters Papaya Peaches Peanut butter Peanuts Pecans Peppermint Pine nuts Pink grapefruit Pistachios Plums Pompano Pumpkin seeds Rainbow trout Red black-skin tomatoes Red mullet Redfish Romanesco Rosemary Rutabaga Sage Salmon San Marzano tomato Sardine Sea bass Sea bream Sea cucumber Sesame seeds Soy Spiny lobster Squash blossoms Squash seeds Squid ink Strawberries Sunflower seeds Swordfish Tahini Tangerine tomatoes Thyme Truffles Tuna Turmeric Turnips Walnuts Watermelon Yellowtail (fish)

STRAWBERRY FLIP COOKIES Preheat oven to 375 degrees F., rack in the middle position. 1 cup melted butter (2 sticks) 1 cup white (granulated) sugar 2 beaten eggs (just whip them up with a fork) 1/3 cup seedless strawberry jam 1 teaspoon strawberry extract (or vanilla, if you can’t find it) 1 teaspoon baking powder ½ teaspoon soda ½ teaspoon salt 1½ cups chopped walnuts (or pecans) 3 cups flour (not sifted) small bowl of powdered (confectioner’s) sugar 1 bag frozen strawberries for garnish*** Melt the butter and add the white sugar. Then add the eggs and the strawberry jam. When the jam is fully incorporated, add the strawberry extract, baking powder, soda, and salt. Then add the chopped walnuts and the flour, and mix well. Roll dough balls with your hands about the size of unshelled walnuts. (If the dough is too sticky, chill it for a half hour or so and then try it again.) Roll the dough balls in the powdered sugar and place them on a greased cookie sheet, 12 to a standard sheet. Make a deep thumbprint in the center of each cookie. While the strawberries are still partially frozen, cut them in half lengthwise. (If your berries are too large to fit on your cookie balls, cut them in quarters instead of halves.) Flip the cut piece over and place it skin side up in the thumbprint you’ve made on top of each cookie. Bake at 375 degrees F. for 10 to 12 minutes. Cool on the cookie sheet for 2 minutes, then transfer to a wire rack to finish cooling. Dust the cookies with powdered sugar and place them on a pretty plate before serving. Yield: 7 to 8 dozen cookies. The tart strawberry pieces are wonderful with the sweet cookie. Carrie Rhodes just adores these. As a variant, you can also makes these with seedless raspberry jam and whole fresh raspberries on top. Chapter

Even with the quirky presentation, the food, Gemma had to admit, had been divine. From the creamy, smoky trout spread, to the delicate salad with roasted pears, caramel, and a local blue cheese, to the meltingly tender lamb and white beans served in camping tins, it had been of absolute star quality. What, Gemma had to wonder, was a chef so talented doing in this tiny village? She nibbled at the last bit of her pudding. The little jam jar she'd chosen had held a mixed berry crumble with a tangy layer of creme fraîche- a dessert she suspected she'd find herself dreaming about. All round her, spoons were being laid down and empty jars examined in hopes of finding a smidgen more.

Starters Corn chowder with red peppers and smoked Gouda $8 Shrimp bisque, classic Chinatown shrimp toast $9 Blue Bistro Caesar $6 Warm chèvre over baby mixed greens with candy-striped beets $8 Blue Bistro crab cake, Dijon cream sauce $14 Seared foie gras, roasted figs, brioche $16 Entrées Steak frites $27 Half duck with Bing cherry sauce, Boursin potato gratin, pearls of zucchini and summer squash $32 Grilled herbed swordfish, avocado silk, Mrs. Peeke's corn spoon bread, roasted cherry tomatoes $32 Lamb "lollipops," goat cheese bread pudding $35 Lobster club sandwich, green apple horseradish, coleslaw $29 Grilled portabello and Camembert ravioli with cilantro pesto sauce $21 Sushi plate: Seared rare tuna, wasabi aioli, sesame sticky rice, cucumber salad with pickled ginger and sake vinaigrette $28 *Second Seating (9:00 P.M.) only Shellfish fondue Endless platter of shrimp, scallops, clams. Hot oil for frying. Selection of four sauces: classic cocktail, curry, horseradish, green goddess $130 (4 people) Desserts- All desserts $8 Butterscotch crème brûlée Mr. Smith's individual blueberry pie à la mode Fudge brownie, peanut butter ice cream Lemon drop parfait: lemon vodka mousse layered with whipped cream and vodka-macerated red berries Coconut cream and roasted pineapple tart, macadamia crust Homemade candy plate: vanilla marshmallows, brown sugar fudge, peanut brittle, chocolate peppermints

Breakfast of Champions 5 fried egg whites ½ cup cooked old-fashioned oatmeal 5 or 6 strawberries ½ teaspoon brown sugar (optional) Cut up the fried egg whites and mix with the oatmeal in a small bowl. Top with the berries and brown sugar (if using).

Almond Butter No-Bake Bar with Berries 1 cup creamy almond butter 2 tablespoons melted coconut oil ¼ teaspoon vanilla extract Pinch of salt Strawberries or blueberries Mix the almond butter, coconut oil, vanilla, and salt in a small bowl. Spread the mixture in an 8 × 8-inch pan lined with parchment paper. Place the pan in the freezer until the mixture is firm. Slice into about 16 bars and top each piece with berries before serving.

On-the-Go Snacks An apple A banana with a squeeze pack of almond butter Your favorite sliced vegetables (such as peppers, celery, carrots, and mushrooms) with a small container of hummus A small plastic bowl of light air-popped popcorn Frozen grapes A piece of light string cheese Brown rice cakes with a smear of peanut or almond butter or a drizzle of honey Protein powder in a shaker—don’t mix it with water until you’re ready to drink it A snack bar with 5 grams of added sugar or less A Whole-Wheat Banana Wrap or Apple Wrap A Banana Blueberry Muffin A handful of Oil-Free Sautéed Almonds or Oven-Roasted Spicy Almonds Homemade trail mix with your favorite unsalted nuts and dried berries (one idea: raw almonds, reduced-sugar cranberries, and whole-wheat Chex cereal) A small plastic container of berries (so they don’t get smashed) Old-fashioned oats with fried egg whites and strawberries

Goji berries, also known as wolfberries, have at least four times the antioxidant activity compared to other dried fruits like raisins or dried cranberries that you might sprinkle on your oatmeal or add to your trail mix.

Katie got banana berry, Alexis got ginger and peach, Emma got strawberry, and I got mango with passionfruit.

Food for the First Five Days • 6 apples • 1 bunch grapes • 20 ounces frozen peaches • 20 ounces frozen blueberries • 15 ounces frozen strawberries • 10 ounces frozen mixed berries • 6 ounces of mango chunks • 3 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Stevia sweetener (packets) • Bag of ground flaxseeds (often in vitamin section) • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on • Detox tea (by Triple Leaf or Yogi brands) • Sea salt (or any uniodized sea salt) • OPTIONAL: Non-dairy/plant-based protein powder, such as RAW Protein by Garden of Life or SunWarrior protein Food for the Last Five Days • 20 ounces frozen mango chunks • 20 ounces frozen peaches • 20 ounces frozen pineapple chunks • 10 ounces frozen mixed berries • 6 ounces frozen blueberries • 6 ounces frozen strawberries • 2 apples • 5 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on

blood orange crêpes with vanilla mascarpone crepes d’arancio sanguigno crêpes 1 cup all-purpose flour ¾ teaspoon sugar About 1 teaspoon kosher salt 3 large eggs ¾ cup milk 4 teaspoons unsalted butter to serve 32 sections blood oranges (about 6) 4 tablespoons Vanilla Mascarpone (Chapter 1) 1 cup Blood Orange Sauce (Chapter 1) 1 To prepare the crêpe batter, mix the flour, sugar, and salt in a large bowl. 2 In a separate bowl, whisk the eggs and milk. Pour into the bowl with the flour and whisk just until combined. Do not overmix the batter. Set aside for at least 1 hour at room temperature and up to 48 hours in the refrigerator. Let the batter return to room temperature before cooking the crêpes. 3 To prepare the crêpes, heat an 8-inch nonstick skillet or crêpe pan over medium heat and melt ½ teaspoon of butter in it. When it melts, ladle 6 tablespoons (about 2/3 cup) of the batter into the pan. Swirl and tip the pan so that the batter spreads in a thin layer over the bottom of the pan and about half an inch up the sides. If there seems to be an excess of batter, pour it back into the bowl. As it cooks, the crêpe will form bubbles and start to set around the edges. 4 Use a thin spatula to loosen the crêpe and when the bubbles pop, lift the crêpe at the edges to see if the underside is nicely browned. If so, flip the crêpe and cook for about 30 seconds longer, or just until set but before it crisps too much around the edges. Adjust the heat as necessary. 5 Remove the crêpe from the pan and set aside on a plate covered with a clean, dry kitchen towel. Repeat until you have 8 crêpes. 6 To serve, spread about 1 teaspoon of the Vanilla Mascarpone over each crêpe. Fold 2 crepes in half and then in half again to form triangles. Put them on a serving plate. Garnish each plate with 8 orange segments, 1 tablespoon of the Vanilla Mascarpone, and ¼ cup or less, depending on your taste, of the Blood Orange Sauce. Repeat for a total of 4 servings. I am intensely fond of the combination of mascarpone, vanilla, and oranges and go a little crazy when I can make this with blood oranges. Available from late December through mid-March or thereabouts, the oranges with their distinctive crimson flesh are sweeter than other oranges and taste a little bit of berries. Blood oranges are originally from Sicily; today they are easy to find in Italy and Spain and, I am happy to say, increasingly

braised pork shanks with borlotti beans stinco di maiale brasato con fagioli borlotti beans ½ pound dried borlotti (cranberry) beans 1 whole garlic head, cloves separated 1 cup extra virgin olive oil 1 Onion Brûlée (recipe follows) 1 carrot, peeled and diced 1 celery rib, diced 4 ounces bacon, cut into large dice 5 fresh flat-leaf parsley stems 3 sprigs fresh thyme 2 sprigs fresh rosemary Pinch of crushed red pepper flakes 1½ quarts chicken stock 1 tablespoon kosher salt 2 tablespoons sherry vinegar brine 1 pound kosher salt 1 cup honey 1 sprig fresh rosemary 5 juniper berries pork Four 1-pound pork hindshanks ½ cup vegetable oil 1 carrot, peeled and cut into large dice 1 celery rib, cut into large dice 2 cups dry white wine ½ cup Stewed Tomatoes (Chapter 3) 1 quart veal stock or chicken stock to serve 1 tablespoon unsalted butter 2 tablespoons chopped fresh flat-leaf parsley 1 To prepare the beans, in a large pot, soak the beans in enough cold water to cover by 2 or 3 inches for 6 to 12 hours. Change the water two or three times during soaking, if possible. Drain and set aside. 2 Use a broad knife to crush the garlic cloves, still in their skins. 3 Heat a saucepan over medium heat. Add the olive oil, onion, carrot, celery, bacon, parsley, thyme, rosemary, red pepper, and half of the garlic cloves to the pan and cook, stirring, for about 7 minutes, or until the vegetables soften. 4 Add the drained beans and the stock and bring to a boil over high heat. Reduce the heat and simmer for about 40 minutes, until the beans are tender but not so soft that they lose their shape. 5 Add the salt and vinegar. Stir to mix, remove the beans from the heat. Taste the cooking liquid and season to taste with salt. Let the beans cool in the cooking liquid and then refrigerate until ready to use. 6 To prepare the brine, in a large pot, mix 1 gallon of water with the salt, honey, rosemary, and juniper berries. Bring to a boil over high heat and cook until the salt and honey dissolve. Remove from the heat and let the brine cool to room temperature. 7 To prepare the pork, submerge the pork shanks in the cool brine, cover, and refrigerate for 3 hours. 8 Preheat the oven to 300°F. 9 Lift the shanks from the brine and pat dry. 10 Heat a large ovenproof casserole or braising pan over medium-high heat. When the pan is hot, put the vegetable oil in the pan and sear the pork shanks for 6 to 8 minutes on each side, or until golden brown. 11 Add the carrot, celery, and wine and the remaining garlic cloves and bring to a boil. Cook over medium-high heat for 8 to 10 minutes, or until reduced by half. Add the tomatoes and stock and bring to a boil.

Makes a generous 1 quart (1L) BLACK RASPBERRY SAUCE 2 cups (300g) raspberries, black raspberries, and/or blackberries 1 cup (200g) sugar SWEET CORN ICE CREAM 1 ear sweet corn, husked 2 cups (475ml) whole milk 1 tablespoon plus 1 teaspoon cornstarch 1½ ounces (45g/3 tablespoons) cream cheese, softened ¼ teaspoon fine sea salt 1¼ cups (300ml) heavy cream ⅔ cup (135g) sugar 2 tablespoons light corn syrup 1 To make the sauce, combine the berries and sugar in a small saucepan and bring to a boil over medium-high heat. Continue boiling, stirring occasionally, until it reaches 220°F/105°C (5 to 8 minutes). Let cool slightly, then force through a sieve to remove the seeds. (Or leave a few seeds in there just to prove you made it.) Refrigerate until cold before using. Makes about 1¼ cups (300ml). 2 To make the ice cream, slice the kernels from the corn cob, then “milk” the cob by scraping it with the back of your knife to extract the liquid; reserve the kernels and liquid. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water. 3 Combine the remaining milk, the cream, sugar, corn and juices, and corn syrup in a 4-quart (3.8L) saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and force the mixture through a sieve into a bowl, keeping the corn “cases” behind. Return the mixture to the saucepan and gradually whisk in the cornstarch slurry. Bring back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. 4 Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon (3.8L) Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes. 5 Pour the ice cream base into your ice cream maker and spin until thick and creamy. Pack the ice cream into a storage container, alternating it with layers of the black raspberry sauce and ending with a spoonful of sauce; do not mix. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

The benefits of a diet anchored in an abundance of plants is clear to see. The healthiest and longest-lived societies are scattered across the globe, whether it be the mountain villages of Sardinia, the forests of Costa Rica or the Japanese island of Okinawa, but they have one thing in common: a diversity of plants in their diet. The Hadza people of Tanzania are among the last hunter-gatherers on Earth, and they probably consume a diet closest to that which humans have adapted to eat. They forage wild berries, honey and fibre-rich tubers, and eat lean, wild meat. This consumption of between 100g and 150g of varied fibre a day results in a beautifully diverse and robust gut microbiome.4 This could not be more different from the industrialized West. Americans, on average, eat around 15g of fibre a day – half of the recommended amount and ten times less than the Hadza – resulting in poor microbial diversity.5 The so-called Standard American Diet (with the apt acronym SAD) has replaced fibre-filled plants with refined grains (plants stripped of their fibre), processed meats, sugar-sweetened drinks and deep-fried food. We all know that the modern Western diet is not good for physical and mental health, but the reason is that it’s essentially an anti-biotic diet. Without providing the food for healthy microbes, we end up overfed yet undernourished. Add to this mix an overuse of pharmaceutical antibiotics and a lack of exposure to a variety of environmental microbes due to home-cleaning products and urban living, and no wonder the industrialized world is a desert for microbes. A diet low in plant-based fibre results in a vulnerable microbiome.6 This increases the likelihood that the defence system loses balance, resulting in chronic inflammation and, eventually, a host of physical and mental health conditions.7 If it’s clear that a variety of plant fibre is the key to a microbiome-friendly diet, how do we practically implement this? The American Gut Project is a large citizen science project in which individuals across the world volunteer to send stool samples for analysis by a team at University of California San Diego School of Medicine. In 2018, they published the results of over 10,000 participants, finding that eating thirty different plants a week was associated with increased microbiome diversity.8 This was regardless of whether you were vegetarian or vegan. Most of us in the West manage only around ten plants a week. While not a necessary requirement for good health, thirty a week is a sensible, evidence-based target. It’s important to remember that plant foods aren’t restricted to fruit and vegetables; nuts, seeds, herbs, spices, grains and legumes also count. While you can add as many layers of complexity as you wish, getting a diverse, healthy microbiome is really as simple as aiming for thirty types of plant a week.