strawberry, asparagus + radish flatbread

strawberry, asparagus + radish flatbread

 

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It started with my annual, have you tried asparagus before? questioning at the high school garden. To all the new students who told me they won’t eat asparagus, I brought them over to the plants, cut off a few stalks, snapped them into smallish pieces, and handed them over.

This always works.

I love converting asparagus haters. Fresh-off-the-plant raw asparagus is the epitome of what spring tastes like. It’s not tough or bitter or slightly limp like some of us have grown used to. It’s alive and green and has a flavor that even vegetable-avoiding high school students can get behind.

 

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Since then, we’ve been eating a few asparagus-filled meals on repeat.

 

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The first is this strawberry, asparagus + radish flatbread. It is perfect for a light meal or can be paired with others for more of a tapa-style selection. The Recipe Redux theme this month is tapas and small bites, so check out the link-up below for more ideas, if you’ve the mind. William and I have tended to make two of these flatbreads at a time, eat one for dinner, and then the other for lunch leftovers the next day. I like mine drizzled with a little balsamic vinegar and he leaves his as is. We love them.

 

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The other asparagus dinners we’ve been enjoying and sharing with friends this spring include a quick sauté of asparagus, mushrooms, zucchini, and peas over Lindsey’s chickpea mash and then again with her vegan chickpea alfredo pasta, which we serve with asparagus, peas, and any number of other spring vegetables.

 

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Strawberry, Asparagus + Radish Flatbread, makes 2

1 1/3 cups garbanzo bean flour

2/3 cups brown rice flour, plus more for dusting

2 tablespoons extra virgin olive oil

1 teaspoon baking powder

1 teaspoon fine grain sea salt

1/2-2/3 cup water

1 bunch asparagus, chopped into 2-inch pieces

1 bunch radishes, thinly sliced

juice from 1/2 lemon, or more to taste

olive oil

2 cloves garlic, minced

1 Tbs. raw honey

1 lb. strawberries, sliced

1 handful fresh flat-leaf parsley, finely chopped

balsamic vinegar, to drizzle, optional

  • Mix the flours, oil, baking powder, salt, and water. Add enough water to make a dough that can be handled and rolled. Then allow the mixture to rest for about 10 minutes. Divide it in two, and roll out one of the flatbreads on a floured work surface. Transfer to a baking pan or pizza dish and with a pastry brush or your fingers, coat the dough with a small amount of olive oil.
  • In a large bowl, toss the asparagus, radish slices, lemon juice, and garlic.
  • Then top the dough with half the asparagus mixture and bake at 400 degrees F for about 16 minutes. Without removing from the oven, add half the sliced strawberries, a handful of parsley, and a drizzle of honey, and then bake for an additional 3-4 minutes, just to warm the ingredients.
  • Remove from the oven, drizzle with a small amount of balsamic, if desired, slice and serve.
  • Repeat with the remaining dough and ingredients.

the healing power of running to music

the healing power of running to music

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I have music playing, nearly always. I have eclectic taste and listen broadly. But I’m often drawn to the beautiful, slow, sad songs that others might call depressing. I can wile away hours laying on the floor listening to music and doodle-journaling. Doing so was a hallmark of my teenage years. These days, I’m more likely to get to that immersive experience with music when it’s combined with prayer, with yoga, with writing, and in a round-about way, through running.

For years, I ran with music exclusively. And then when I got an iPhone, I gave it up. It’s been almost six years and there hasn’t been a single run since where I desire music instead of the birds and the other sounds of nature, of listening to my own breathing combined with all my often swirling thoughts. For the past couple months though, I find I’m often running to music. I’ll be three-quarters through a run and suddenly realize I’ve been singing a song in my head the entire time, repeating lines that I need in a moment.

And I often listen to music while in my car. Recently I was listening to a song that is among my favorites. Though it’s a sad song about someone who has passed, I had never related it to a particular person. I have been thinking often and missing my grandma these past couple months, thinking about her life and how I can grow into being more like her. That particular day in my car with a good half hour of driving ahead, I burst into tears as I listened and then was brought back to one particular phone conversation with her, a few months before her health went downhill.

 

It was dead week at UCD, early-December, and a couple weeks before I was to return home from Ireland. I was alone in the pomology lab classroom in the Ag Block, my study materials strewn across the long lab bench, and in the middle of filling the white board with a semester’s worth of horticulture knowledge. I had music playing in the background and though I can’t remember the song specifically, Taking Back Sunday was my study music of choice that term. The phone rang and I picked it up. It was my grandma. There was a little crackle in the reception, and I could tell we were talking from a distance. I imagined her sitting in her house, so far from where I was standing with my expo marker in hand. She asked how I was and whatever my response, almost immediately followed with, You don’t want to come home, do you?

Something in me gave a little at the question. I missed her, of course. She was one of the most formative individuals in my life, unselfish and living almost entirely for service to others. She is a lady I continually strive to be like. And she knew me well. I did not want to come home. Since my first run in Dublin, sans phone, GPS, map or any other form of technology to guide my way or inform others where I was located, I felt like I was finally at home and at peace, almost as if I had been there in some lifetime long ago. That’s a weird thing to think or say, I know, but maybe being in an old country with a lot of ancestral history has that effect. I ran a lot that term, around the winding streets near Belfield, and around the turf pitches and through the forested areas on campus, up to 10 miles some days. I ran often without technology, as it both scared and thrilled me to be completely untethered, to not have a single soul know where I was, to not know entirely myself where I was, but to be at the same time completely comfortable and at home in my new place. And I ran to the music of SPIN103.8’s Top 40 station, as the only portable music I had was the radio on my Irish phone.

 

I’ve wondered often these last few months, am I trying to run away from my eating disorder, from my trouble with food, my physical and controlling self? Or am I running toward something, God, the new self I’m creating, or something else? I never quite felt that any answer was right until one day I realized I’m running these days to discover who I am. Maybe I always have been. Running to music over the years, letting BarlowGirl’s Psalm 73 (My God’s Enough) drown out any thoughts of measuring up, or The Pussycat Dolls’ When I Grow Up, or Tiësto, Akon, Colton Dixon, The Digital Age, or lately, the simple words of Jonny Diaz, Breathe, Just Breathe repeat in my brain, has been exceptionally healing.

Music can be a powerful tool in moving us through a process, of centering our monkey-mind thoughts, of, like running, helping us figure out who we are. And through running, through writing, and through the healing power of music, I’m settling into acceptance that I can’t go back to that first special run in Dublin, or that day on the phone with my grandmother, or a time before I became a not-hungry starving girl who lost a lot of friends in the process. I’m at a point these days where I’m sifting through the individual dramas of the past and the insecurities of the present as they come to the surface one by one, as if pulling out people, places, memories from a magical toy box, and deciding which ones to hold on to and which ones to finally let go. That girl who was running away from herself to BarlowGirl is not the same girl today, even though the song still moves me and is a reminder of how far I’ve come. I don’t have to feel ashamed of that girl, what she went through, or now has become. And the happy memories—of walking through the forest as a child, listening to the quiet melody of the place, my grandma Neah’s hand holding mine, pointing out the beauty of the birds, or a long-distance phone conversation with her about finding the place that feels like my placethose are ones I can hold on to.

That day in the car, tears streaming down my face while listening to The Blizzards’ Postcards, I realized I was crying because my grandma, though no longer here, is still alive in me. And through the process of discovering who I am step by step in the forest with the only music being the sounds in my head or the birds or the creaking of the trees, or song by song as I live and breathe through each day, I am becoming more like her. And finally, I’ve becoming more of myself.

 

Almond Poppy Seed Muffins

Almond Poppy Seed Muffins

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When I first started hanging out with this guy, William, he practically lived off of plain spaghetti, Kraft mac + cheese with peas, and Costco almond poppy seed muffins.

Naturally, I immediately began making shared meals chock-full of vegetables and inviting him along for bike to the market afternoons to buy beets and greens. I hadn’t a thought for the picky tastes of a guy who’d grown up favoring frozen peas as the sole vegetable of choice for most meals—and in those early days of a new relationship, he did not once balk at the sudden change.

 

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The two of us joke often about how I hooked him before he was exposed to all the crazy. Since I was easygoing for approximately two days before all the guards came down, he either liked me in spite of it, or I have magical charms I had not considered.

 

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It is safe to say much has changed since those early days: There hasn’t been mac + cheese in the house for ages and William’s desire for pasta without a bunch of greens and things is a thing of the past. Also, I’m fairly sure my crazy has ratcheted up a few notches.

I think I’ve only kept him around because I have a knack for muffins.

After his initial request and changing one ingredient at a time for approximately four batches, William proclaimed these absolutely perfect. Over the past month, he’s eaten approximately twenty muffins and is still asking for more rather than proclaiming a need for a break. It is an all-time record.

Perhaps it’s the opioids. :)

 

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Almond Poppy Seed Muffins, makes 4 jumbo-sized muffins 

1/2 cup (55 grams) almond meal

1/2 cup (70 grams) millet flour

1/4 cup (35 grams) brown rice flour

1/4 cup (50 grams) cane sugar

2 Tbs. (12 grams) arrowroot starch

1 Tbs. ground flax seed

3/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 tsp. xanthan gum

1 Tbs. poppy seeds

3/4 cup non-dairy milk

1/4 cup canola oil

3 Tbs. aquafaba or 1 Tbs. ground flax + 3 Tbs. warm water

1 tsp. almond extract

1-2 tsp. fresh lemon juice

  • Preheat oven to 350 degrees F. Prepare a muffin tin with muffin liners or a light coating of oil and flour.
  • In a large bowl measure out the and mix the dry ingredients and then set aside.
  • In a separate large liquid measuring cup, stir together the milk, oil, aquafaba, almond extract, and lemon juice.
  • Pour the liquids into the dry ingredients and mix until it just comes together.
  • Spoon into the muffin tin and bake for approximately 25 minutes, until a toothpick comes out clean.