Our first week into December and there is much to be celebrated: a pleasantly warm week, a growing collection of next season seed catalogs, and holiday mode in all respects. I’d be lying if I said that I didn’t feed into the celebratory vibrations ten-fold. Although I say this of all seasons, I thrive this time of year. I am magnetized to the feeling that accompanies the end of the year. Long dog walks in the snow, jubilant bird-watching in the park, and toasty ovens and stoves. Festive dealings, darkness illuminations, rosy cheeks, and all-encompassing warmth. I love the coat of late autumn and early winter.
I am visiting quietly this early part of the week as there is much to prepare. One of my favorite things to do is to share my head in this space. I find comfort here, and often I am able to iron out any creases or furrows in my brow once I write it out. Creation is bliss. Consciousness is our greatest gift. The combination of both allows for the deepest and purest breath. I am grateful to thrive within this piece of the world.
One thing I would like to do today is hand off the voice. It’s so beautiful to have you share this space with me, through the hot and the cold. I was recently acquainted with the lovely guys over at Mustard and Co – Bryan and Justin are doing amazing things by crafting small batch organic mustard in flavors completely delectable to the tongue. In celebratory fashion I am giving away one of their mustard sets for free – I want to share this delicious nirvana with you, as well my gratitude. In the comments below just tell me what your favorite thing to do/cook/make with mustard is, and include a current e-mail address – I will pick a winner next Monday and notify you by e-mail! I wish you all the warmth and happiness.
- 1 tbl caraway seed
- 1 lb / 2 small bunches carrots, tops removed
- 1 tsp grapeseed oil
- 2 cups pearled couscous
- 2 1 / 2 cups water / vegetable stock
- 2 tbl stoneground mustard
- 1 lb sunchokes
- 1 tsp grapeseed oil
- 1 bunch watercress, chopped
- 1 bunch parsley (or to taste), chopped
- juice of 1 lemon
- 1 / 4 cup sunflower seeds
- preheat oven to 400 degrees. heat caraway seed in a small saute pan on low and toast until fragrant, 1-2 minutes. oil the carrots, sprinkle on the caraway seed, and roast in oven for 25 minutes on a large sheet pan.
- place couscous in a small saucepan on stove and heat over medium-high heat until toasted. add water (or stock) and bring to a boil. reduce to a simmer, cover, and cook 8-10 minutes until tender and water has been absorbed. add mustard and stir to combine.
- to prepare sunchokes: scrub in sink to release as much dirt as possible, but do not remove skins. steam on stove-top in a small pan for 5-7 minutes, just enough time to soften fibers, but not cook. heat oil in a small pan and saute sunchokes over medium-high heat to brown, 5-7 minutes.
- toss sunchokes with couscous, watercress, parsley, lemon, and sunflower seeds. serve salad atop roasted carrots.