With Rowan we begin to stretch our winter limbs, breathing life into dreams, resolutions and visions that have been kindled as we emerge from the darkness of Winter. The Rowan Mother offers us sanctuary where we are nourished and held, where our sense of self worth is tended to and we gather confidence to offer our unique gifts and abilities to the world for greater peace, joy and abundance for all.
Magical Cooking: According to John Douillard and his work, The Three Season diet, February is winter’s last push before the Spring thaw and it can be the hardest time to maintain our immunity, healthy digestion, good sleep, stamina and a good mood. He recommends foods that are heavy, warm and insulating with sweet, salty and sour to nourish our bodies during February. I will be keeping this in mind as I plan meals for February, incorporating foods to nourish and my clients and my family this month!
February Correspondences- Foods
Nuts and seeds(especially walnuts)
Our digestion system is home to our body's inner soil. It is becoming more and more widely known appreciated in gardening and farming that it if you tend to the health of your soil, what is produced will be nutrient dense, healthy and vibrant. Your focus is on the soil and everything else will follow. If we tend to the health of the inner soil, our microbiome, of our body and spirit through seasonally appropriate foods, nourishing and transformative inner soul work, we have a healthier inner ecosystem.
During the first week of the month I made a gorgeous Asian Quinoa Salad with Ginger Lime Chicken for my clients and my family. This dish hits the sour taste with lemon, the sweet taste with carrots, whole grain quinoa and almonds and the immune building and mucus thinning power of ginger. Ginger is great right now to boost our digestion and support our microbes.
Here are the recipes, I’d love to hear if you try them and what you think!
Ginger Lime Chicken
(recipe adapted from bombshellbling.com)
1/2 cup soy sauce
lime zest- of 2 limes
6 tbs lime juice- juice of 2 limes
1/4 cup finely minced or grated ginger root
4 medium garlic cloves, minced
2 Tablespoons honey
1 cup fresh, chopped cilantro
2 Tablespoons avocado oil
splash of hot sauce (I used about a ½ tsp of chipotles in adobo sauce- pureed)
5 large chicken breasts
1/4 cup finely minced, uncooked scallions
Mix marinade ingredients in a large bowl or mix up in the blender.
BEFORE you add the chicken, remove and reserve ¼ cup of the marinade.
Add the raw chicken to the bowl. Make sure each piece is coated in the marinade.
Refrigerate the marinating chicken for 2 - 4 hours.
Grill or broil the chicken, brushing on the extra marinade toward the end of the cooking process.- I baked them at 425-450 degrees on a rack on a cookie sheet for about 25-30 minutes.
Sprinkle the scallions over the chicken and enjoy!
ASIAN QUINOA SALAD
yield: Serves 6-9
(Recipe adapted from theharvestkitchen.com)
3 cups red cabbage, sliced thin
3 cups green cabbage, sliced thin
1 cup cooked quinoa
1 cup carrot, shredded
1/2 cup fresh cilantro, chopped
1/3 cup almonds, sliced
1/4 cup purple onion, sliced
FOR THE ORANGE GINGER VINAIGRETTE
2 oz. cup orange juice- or combination of lime, lemon and orange
2 oz. extra virgin olive oil or avocado oil
2 oz. seasoned rice vinegar
3 tablespoons honey or pure maple syrup
2 tablespoons ginger, grated or finely minced
2 tablespoons toasted sesame oil
2 clove garlic, finely minced
In a large mixing bowl, combine the cabbage, quinoa, carrots, cilantro, onion and almonds.
Add enough Orange Ginger Vinaigrette to lightly coat and toss to combine.
FOR THE ORANGE GINGER VINAIGRETTE
Add the ingredients to a blender and blend to combine. Or, add the ingredients for the vinaigrette to a mason jar. Tightly seal the lid and shake to combine.
Season with salt and freshly ground black pepper to taste.
Refrigerate until ready to use.
This salad is great made up ahead and eaten throughout the week, topped with the chicken or alone!