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While this blog was initially about my adventures in growing my own food, it has morphed into a window into my search for the truth and justice I was raised to revere. Also, be warned that while I strive to be open-minded and open-hearted, I can have some very strong opinions on certain subjects.

Blogs I follow:

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  1. gluten-free fresh pasta | Gluten Free Girl and the Chef

    GLUTEN-FREE FRESH PASTA

    We found, to our surprise, that garbanzo-fava flour added such a lovely savory taste to this pasta that we kept with it. If, however, you want to use different flours, feel free. Just substitute them by weight, rather than by volume.

    Please do notice that the eggs are extra-large eggs here. That makes a difference.

    And as is true of any recipe like this, read through the entire recipe once, then make the pasta. Don’t worry if it’s not perfect the first time. It takes practice to know the pasta in your hands.

    3 ounces garbanzo-fava flour
    3 ounces millet flour
    3 ounces potato starch
    1 teaspoon psyllium husk powder
    pinch ground nutmeg (freshly grated, if you can)
    1 teaspoon kosher salt
    1 extra-large egg
    3 egg yolks from extra-large eggs
    1 to 2 tablespoons extra-virgin olive oil
    1 to 2 tablespoons water

    Making the dough in the food processor.

    Combine the flours, psyllium powder, nutmeg, and salt in the bowl of the food processor to combine and aerate the flours.

    Mix the egg, egg yolks, 1 tablespoon of the olive oil and 1 tablespoon of the water. Pour the liquid into the flours. Run the food processor on pulse 8 to 10 times, then look at the dough. If the dough has formed crumbs that look like dry cheese curds, you’re done. If they are a little too dry, add the remaining olive oil, then pulse, look, then add more water, if necessary. If the dough looks a bit too wet, add another tablespoon of flour.

    Turn out onto a dry, clean surface.

    Making the dough by hand.

    Combine the flours, psyllium powder, nutmeg, and salt in a bowl. Whisk them together for a few moments to combine and aerate the flours.

    Pile the flours into a small mound on a clean, dry surface and make a well in the center.

    Mix the egg, egg yolks, 1 tablespoon of the olive oil and 1 tablespoon of the water. Pour the liquid into the flours. Using a fork, rubber spatula, or your fingers, stir the liquids gently, bringing in a bit of flour from the outside walls with each turn. When most of the egg mixture is blended with the flour, bring the rest of the flour into the middle with your hands. If it feels too dry — flour flaking off the ball of dough — add the remaining olive oil, then water. If the dough feels too wet — if it squelches when it touches the board — add another tablespoon of flour.

    Take a few moments to knead the dough, gently. Push forward on the ball of dough with your hand, then fold the ball back on itself toward you. Rotate the dough and repeat until the dough feels supple and smooth.

    Once you have your ball of dough, whether you made it with the food processor or by hand, wrap up the dough in plastic wrap. Let it sit for 30 minutes at room temperature.

    Spread a little flour on your favorite work surface. (Any of the three flours will do.) Cut the ball of pasta dough into four equal pieces. Working gently, roll out the dough, backwards and forwards, side to side, until it is as thin as it will go. (See video above.)

    Using a sharp knife, cut the pasta into noodles of your desired thickness. Move the noodles onto a plate and cover them with a damp cloth as you finish the other noodles.

    You may now cook your pasta. Fill a large pan with water and enough salt to make it taste like the ocean. When the water is boiling, gently nudge your noodles into the water and cook until they are soft but still have a bit of a bite, about 2 to 3 minutes. (Don’t overcrowd the pan. You might have to cook this in 2 batches.) Drain immediately, reserving a bit of the cooking water for any sauce you might be making. Toss the noodles with a bit of oil to coat.

    Eat.

    Feeds 4.

  2. 1 Notes
  3. Avocado and chickpea salad sandwiches [Vegan] : TreeHugger

    1 (15 ounce) can chickpeas
    1 large ripe avocado
    1/4 cup fresh cilantro, chopped
    2 tablespoons chopped green onion
    Juice from 1 lime
    Salt and pepper, to taste
    Bread of your choice
    Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.

    1. Rinse and drain the chickpeas.

    2. In a medium bowl, using a fork or potato masher, smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.

    3. Spread salad on bread and top with your favorite sandwich toppings.

  4. Wild Edible Weeds | ByzantineFlowers
  5. enlargeyourlife:

If you want to find the secrets of the Universe, think in terms of energy, frequency and vibration…  ~ Nikola Tesla ~

    enlargeyourlife:

    If you want to find the secrets of the Universe, think in terms of energy,
     frequency and vibration…  ~ Nikola Tesla ~

  6. 42 Notes
    Reblogged: enlargeyourlife
  7. "If the path before you is clear, you’re probably on someone else’s."

    - Joseph Campbell (via shaktilover)
  8. 115 Notes
    Reblogged: shaktilover
  9. "Let go of the battle. Breathe quietly and let it be. Let your body relax and your heart soften. Open to whatever you experience without fighting."

    - Jack Kornfield (via thecalminside)
  10. 603 Notes
    Reblogged: runtowardsyourfear
  11. "

    Sometimes, despite your best efforts and intentions, despite your incredible ‘spiritual progress’, you just feel like shit. So, feel like shit! Where is the problem, in actuality, when you dive fearlessly into the heart of that unique experience? Feel like shit, but consciously so! Dive in, knowingly!

    And discover that ‘feeling like shit’ can be the most spiritual feeling of all, a fresh (and much misunderstood) gateway to grace, as sacred as the most profound joy, as alive as the creation of a universe. No self-pity, no drama, no justifications, no seeking, just a raw, broken-open heart, a fresh wound re-opened in love, and no desire to escape it at all. You forge a new spirituality with your courage to remain in that broken place, infusing the sadness with your brilliant light.

    "

    - Jeff Foster (via theuniverseworks)
  12. 292 Notes
    Reblogged: theuniverseworks
  13. FOX news, lying to and misleading the public since 1996.

    FOX news, lying to and misleading the public since 1996.

  14. 1 Notes
    Reblogged: thisbloghasnotitle
  15. 1 Notes
    Reblogged: thisbloghasnotitle
  16. "In the rare cases where actual psychological differences exist, they cannot be attributed to innate neurology alone. Everything in the brain is a combination of nature and nurture. Culture comes into play, which affects behavior, which then affects the brain. From birth (and even in the womb), a baby is labeled as a girl or boy and treated a certain way as a result. For example, a 2005 study of 386 birth announcements in Canadian newspapers showed that parents tend to say they’re “proud” when it’s a boy and “happy” when it’s a girl. Anne Fausto-Sterling, a biologist at Brown University, has shown that mothers talk to infant girls more than infant boys. This could partly explain why girls tend to have better language skills later on. “Some differences end up fairly entrenched in adult human beings,” Fausto-Sterling says. “But that doesn’t mean that you were born that way or that you were born destined to be that way."

  17. 2392 Notes
    Reblogged: bmo-real