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Our lives,
so seemingly small, ripple out to the whole universe as tiny whispers like the sounds of butterfly wings, and the clear voice of the living truth. -J.L.D. |
When a bumper crop of amazingly good and affordable organic blueberries hit the market this week, Rex had a nudge to stock up for our winter supply and he brought home ten pounds!
 
Berries are shown here, rinsed and drying in large cloth-lined bowls before being placed into containers to freeze. Mason jars or ziplock bags work well.When the cold winds blow, we'll have plenty of blueberries to fortify our bodies, remembering with gratitude the beauty of summer that produced such fruits. Blueberry Pudding: Sheer Simplicity! Serves 2 2 cups blueberries 1/4 teaspoon cinnamon, optional Put berries (and cinnamon) into blender and blend until smooth. Pour into bowls, allowing a minute for pudding to set up. Tip: Because blueberries make a thick pudding in just minutes, so be sure to pour the puree into the bowls immediately! Frozen berries usually don't have this gelling quality. Optional Serving Ideas: frozen banana ice cream, or frozen sliced bananas—fun for the kids to make. Be sure to check out our amazing raw blueberry pie! A Little Story: A Grateful Harvest I've been thinking about all the seeds that we've planted over the last few years: seeds of spirituality, seeds for health, seeds to find the best ways to serve in the world. Gardens mirror our lives, whether it's in the form of steady growth (success), bad weather (personal storms), crop failure (losses), or bountiful harvests—the rewards and joys of experiencing the abundance of life. Now it's time to begin planting seeds for winter gardens. Starts are still available at our local farmers market, as are organic seeds for sowing. Any day now we'll prepare the kale and collard beds for our winter food supply. It was amazing to see last year's kale and collards during the coldest months when they were covered with snow. Yet they bounced right back as soon as the weather warmed. We had a thriving crop of these nutrient dense foods, and each day that we picked the leaves for wraps, salads, juice, or green smoothies, we celebrated a grateful harvest. 
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