holy amazing!
it's late on day 31, and come morning, we have only 9 days left
it feels like time is blazing by
after an incredibly hard last couple of days
where there was no way i could consider continuing on past 40
I'm back to my original goal
which is to make 50 days
the soup broth is really what is saving me
it feels like I'm eating a meal
which in some ways i guess i am
after it simmers for many hours
it thickens up pretty good
and even after straining the vegetables out
it feels and tastes incredibly fortifying and nourishing
it also instinctually feels very cleansing and detoxifying for my body
especially the onions, garlic, celery, ginger and cloves....
I've also been adding turmeric into the broth lately as well
and i think from day 40-50 i might start adding in cabbage
right now though, i don't think Dani and Estelle would appreciate it too much!
i also want to add in nori sheets, for detoxing my liver
the high amounts of iodine in nori support our thyroid
i think adding in dried shitakis would be amazing too
shitakis are high in copper, selenium, iron, b2 and b5
they also have a compound in them called lentinan
that is believed to prevent and even stop tumour growths....
they are another super food!
one day, when i am living in our food forest
with my lover, partner and co-creator:)
i would like to practice growing mushrooms on hardwood logs
when i took my first permaculture course
i learned a bit about this
there are some incredible ideas out there
and beautiful pictures
of people organizing these gorgeous eco-systems for mushrooms
creating a mini-hardwood forest of their own
with ponds and old growth built right into their forest
covering the ceilings of these mini eco-forests with vines and foliage
and harvesting their mushrooms right from their own back yard
i would love to create a huge system of this
and then dry and sell them as a way to support our land
i would also love to have bees
and goats and chickens and horses
and dogs and cats and rabbits....
but i digress:)
back to my soup recipe:
2 large onions
4 inches of ginger
6 stalks of celery
1 large zucchini
2 potato
2 sweet potato
1/2 head of purple cabbage
2 beets
8 medium carrots
1 whole bunch parsley
8 bay leaves
1 tsp turmeric
10 cloves
10 pepper corns
2 tbs Bragg's (a tiny bit of sodium helps draw out nutrients from the vegetables)
1 tbs each of rosemary, thyme and oregano
chop everything up very small and simmer on low for 2-3 hours
add in 5 stems of shredded kale one half hour before soup is done
add in 10 nori sheets, 20 shitaki mushrooms and 10 cloves of garlic
shut off burner once you have added in the final three ingredients
enjoy!!!!
throughout my lifetime i have had dreams of creating an organic vin-yard
lately my mind can't seem to get off of this idea
it is eating away at my consciousness!
so i thought i would share with you the ultimate dream for this lifetime:
i would like 80 acres of land with old growth forest, a river, and a stream
some of the forest can have been clear cut earlier
I'm ok with working to preserve what we have moving forward
but at least some old growth is important, as we need to help keep safe
the little bits of this eco-system that we still have left standing
for the future health of our planet, our people and our wildlife
i would like either a Cobb house or a tiny house made with local wood
for my partner and i to live in
at least four other cabins on the property for guests to stay in
it is important that people can come and stay with is
to see the creations on the land, so that their consciousness can shift as well
there should be at least a few acres of cleared land
for growing grapes and organic gardens
there should already be plenty of wild berries growing on the land
but we should immediately plant a LOT more
so that guests staying with us can pick and eat berries at their leisure
as this property will be in canada, we need to have greenhouses
so we can grow some foods all winter long
and other vegetables we can start in the greenhouse come april each spring
we will plant hardy fruit trees everywhere
and pine-nut, black walnut, hazelnut and almond trees
sunflower and pumpkin should be planted each year for harvesting their seeds
wild rice and hemp should be planted as well for their proteins and nutrients
and they grow easily in Canada as well
plenty of dandelion and other green "weeds" should be harvested each spring
and maybe dehydrated for use in dressings and soups throughout the year
i would like to operate a small cafe on site
where we could offer gourmet raw vegan dishes
paired with organic wines and seasonal garden vegetables
using free range eggs from our chickens
wild berries picked from the land
mushrooms harvested from our mini hardwood eco-system
and fruit picked from our trees
we would be open saturday snd sunday for afternoon brunches
with outdoor seating on wooden patios
covered with vines and overhanging trees
flower pots everywhere and shaded terraces for privacy
and maybe friday nights too for a 4-course gourmet evening dinner
i would love for there to be a few private secluded camp sights
set up right on the land
for guests to come and stay in a true nature experience
i would sell food from the garden to the guests for a fair price
so we would all benefit from the experience of the bounty from the land
and that is my dream!
thank you for reading
:)
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