Nutrition, and how the body responds to the nutrients, starts long before food reaches the taste buds. A natural love and deep gratitude for growing food, picking flowers, and making something wonderful in the kitchen to share, is passed down from generation to generation. Modeled daily by loving aunts, daughters, mothers and grandmothers, this integration with land and family ingrains the value of connection, hard work, a love and appreciation for cooking for others, and teaches deeply how that simple act is one of natural true love.
Mother nature is a generous giver. Farmers, humble stewards of our land, understand, respect and appreciate all of nature's gifts. They take the time to tune in to the season, plant their crops when the weather is just right, and patiently tend and wait. This time of year, there’s simplicity and nourishment when flowers bloom, grains of wheat sway, and happy cows give milk. The flowers are a powerful indicator that nature is ready to nourish with her gifts. There is a tremendous amount of faith and surrender farmers and gardeners practice, knowing nature ultimately decides, and does all the work. Given the time, and right amount of sunshine and rain, nature gives and shares selflessly, and generously.
Nutrition is more than just the food on your plate. Mother nature is a beautiful reflection of human nature, and shows love and nourishment in abundant color and rich nutrients. From community gardens and farmer’s markets, to grandmothers kitchens and family restaurants waiting to love through their culinary creations, whole, natural, traditional foods nourish the mind, body and soul. A meal rich in heritage and history equally nourishes the spirit. The gooey, rich, decadent traditional meals prepared by grandmothers and mothers, take the soul back to a simpler time. This time of year when families gather, generations become one, the flowers blooming are a beautiful reminder to be in a loving community. Preparing these meals can tap into the feeling of that love as if it were yesterday. The following recipes were made by farm families over several generations. Prepared today, traditional passed-down recipes from generations of women, can help the body relax, and the day can be spent in reflection and loving gratitude for the nourishment and love received.
Lemon Ricotta Crepe Filling
Ingredients:
32 oz good quality ricotta cheese
1 tsp fresh squeezed lemon juice or lemon extract
A pinch of lemon zest (about ½ an organic lemon)
1 Tbsp pure organic maple syrup
Directions:
*This recipe can be adjusted to taste.
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Place ricotta in a bowl
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Add zest from about ½ the lemon.
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Juice the lemon and add about 1 tsp
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Stir in the maple syrup
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After stirring, let this sit for about 10 minutes and taste. If you prefer a more lemony flavor, add more lemon juice and zest and let rest another 10 minutes before tasting.
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Drizzled with maple syrup, this can be a wonderful dessert all on its own. Used as a filling for the crepes, it’s a show stopper
Maple Whipped Cream with Maple walnuts
Ingredients:
1 pint cold, organic heavy whipping cream
1 tsp pure bourbon vanilla extract
1 tbs pure maple sugar or regular sugar
Organic pure maple syrup
8oz pkg raw walnuts
Directions:
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In a blender, bullet, or with an immersion blender, blend cream, vanilla, and 1 tbs sugar. Blend until you have a stable whipped cream. Refrigerate until ready to use
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In a non-stick skillet, place walnuts and ⅛ cup maple syrup. Gently move around constantly on medium heat, allow the syrup to thicken and slowly glaze the walnuts.
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Once glazed and no more liquid is left in the pan, place walnuts on parchment paper or plate, separating them and allow to cool.
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Once completely cool, break apart into smaller individual pieces.
Crepes with lemon ricotta, maple whipped cream and maple walnuts
Ingredients:
2 cups organic all purpose unbleached flour, sifted
2 pasture raised eggs, room temperature
1 pinch fine salt
1 tsp baking powder
3.25 cups room temperature water
Pure organic maple syrup
1 mixing bowl, 1 whisk and patience
Butter or cooking spray for cooking
9 inch non-stick pan
Lemon ricotta (see recipe on previous page)
Maple whipped cream & walnuts (see recipe on previous page)
Directions:
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Gather ingredients, take a few deep breaths, and become present.
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For the crepes: Into your favorite mixing bowl, sift the flour, salt, and baking powder. Make a well in the center.
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Crack the eggs into the well.
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Whisk the water slowly into the center, gradually incorporating the flour. Mix until smooth for about 2 minutes. Allow to rest while the pan heats.
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Heat pan on medium high heat, melt 1 tsp butter or spray with cooking spray, pour and spread ¼ cup batter around to make 1 thin round pancake. Flip after 1 minute. Remove from pan and repeat the process.
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Crepes can be stacked on a plate, they will not stick together.
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Place ricotta around the inner edge of each crepe and fold into triangles.
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Top each with whipped cream, walnuts, and a drizzle of maple syrup.
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Share with loved ones
