Recipe for Hunkering Down on These Fall Days

Lizz is off this week but I miss her and so I can feel the impulse to channel something that is about food and nurturance.
With fall closing in, and with all the natural (and man-made) disasters swirling around the globe, it seems a good time for an anchoring stew, something that might tether me to the present. Therefore, I offer you Brazilian Black Bean Vegetarian Stew, courtesy of Vegetarian Times . Yum!
— Amy
Brazilian Black Bean Stew
6 servings
30 minutes or fewer
Here’s a quick vegetarian version of the Brazilian national dish known as feijoada. This stew entices the eye with the colorful contrast of black beans and sweet potatoes and pleases the palate with nourishing ingredients.
1 Tbs. vegetable oil
1 large onion, chopped
2 medium cloves garlic, minced
2 medium sweet potatoes (1 to 1 ¼ lbs.), peeled and diced small (1/4″)
1 large red bell pepper, diced
14.5-oz. can diced tomatoes
1 small hot green chili pepper, or more to taste, minced
1 1/2 water or less (try 1 1/4 next time)
2 16-oz. cans black beans, drained and rinsed
1 ripe mango, pitted, peeled and diced or Frozen OK too
¼ cup chopped fresh cilantro
¼ tsp. salt
Meal plan:
In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.
Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.
Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Stir in cilantro and salt. Serve hot.


Eat, taste, smell

The summer has been hot and dry and hard and amazing
The eclipse happened and is still happening
Mama earth continues to provide incredible smells, tastes and sights
Our bodies moan, writhe, cry and explode
Sometimes I feel so damn good!!!!
And other times, well….
What’s bringing me so much undeniable pleasure is making things in my kitchen-Pickling, dehydrating, steeping, drying, soaking, …what else?
Here’s a few of my favs right now: 
1.Refrigerator “pickles” out of any vegetable growing: Recipes from my
by Joshua McFadden
2. Cassava tortillas: Grain-free, gluten-free, nut-free.
The Guide to Allergen-free Baking by Cara Reed’s cookbook:

Grain Free Tortillas

3. Zucchini Chips: Some of us have zucchini growing out our ears.
Here’s something to do with them…
4. White Peach and Kombucha Ica Cream Float. Holy Yum!
I have not tried this yet but am dying too.

White Peach and Kombucha Ice Cream Float

Sending love and yummy mouth pleasures,