Sitting at my desk in my hot office, taking refuge from the extreme temps outside, I am feeling the first effects of my Solstice fast. As I wrote yesterday, I am eating nuts and berries, teas, green juice, and water. However, it certainly is different from my typical diet. With a speedy metabolism, this girl can eat.
I joked about craving a bison burger online, and I wondered how it would be received. It reminded me of sitting in a sweat lodge last year with some elder women who made jokes about themselves and about how hot it was under the flap. What I love about natives is that they all have a bit of Coyote in them, in my limited experience, that is. Humor is part of getting through tough moments, and thank goodness for me. Rigid protocol is never as much fun. But it takes time to warm up to witticism, and this is something I often forget when I'm talking wisecrack to the wide variety of people who look to me for sacred decorum.
This is why I have to share this decadent recipe with you, right.in.this.moment. Is it because there's a big pyrex dish back home in my fridge with the last two servings perched in it, and I'm on a diet of birdie food? Perhaps. In any case, it's yummy, and can be enjoyed after the Solstice if you're walking with me in cleansing and renewing your spirit and commitments this week.
I'm also sharing the recipe because I love Taproot magazine, where it appeared, and had the serene pleasure of sitting in circle with Amanda Blake Soule (editor), and meeting Jason and Elizabeth Miller of Nova Natural and Taproot, while at Squam last week.
The recipe was shared by Ashley English and devoured by us on Saturday. Except for that bit residing in my fridge at the present moment).
The kids picked berries while I was Squamming it up, so it all made perfect sense!
Ours looked like this:
And it was dang good with vanilla ice cream on top.