“Oh star bright, star bright. You’ve got the lovin’ that I like, all right. Turn this crazy bird around. I shouldn’t have got on this flight tonight.” Joni Mitchell
Beets are very grounding and I need grounding right now. My physical form is literally screaming in my right ear (tinnitus) that I am out of balance. LISTEN! LISTEN! LISTEN! I am hearing that my emotional life has been too much sadness, too much pain, too much anger. I am hearing that my work life has been too much stress. I am hearing that this life I have created is too far removed from my inner callings and subtle needs. Yesterday I grounded myself by actually getting on the ground. I found a soft, luscious tender mossy patch in the yard and I laid my entire body down. The sun was out, the sky was cloudless blue and the wind came by in glorious warm high bursts. I watched small yellow paper light black walnut leaves twirl in the currents. I cupped my left ear to determine if the wind in the white pine sounded different from the walnut. I watched tiny insects jump in the grass. I watched squirrels hide nuts. It was fantastic and this precious hour added moist drops in my dry cup. If it’s really this simple, then why is it so hard? Keep listening? Keep listening. Keep listening.
Ingredients: Golden beets, dijon mustard, horseradish, lemon juice, a mild oil such as vegetable, mustard seeds
Roast beets. I use parchment paper instead of aluminum foil and roast for about an hour until fork tender at 400F. Cool, peel and slice the beets. Make a simple vinaigrette of mustard, horseradish, lemon juice and oil. Season with salt and toss with the dressing to coat. Roast a teaspoon of black mustard seeds or nigella seeds in a tiny bit of oil in a small pain over medium high heat. When the seeds begin to pop, pour the contents over the dressed beets. Serve at room temperature with a spoonful of thick yogurt.