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Chilled Honeydew Melon Soup

September 12, 2015 By Danielle 2 Comments

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This is a very special melon to me. It overcame a lot of trials and tribulations this year to make an appearance. There was a period in the beginning of the season that we collectively cringed because we released our starts into the arms of danger as the weather unexpectedly degraded. The day after much of our planting the wind grew to sixty mile an hour gusts for a stint of four or five days. Needless to say the starts were not exactly enticed with their new environment. I was extremely curious and excited to procure honeydew melons this year (as well I am super partial to their flavor) – and my heart was wrapped tightly around this breed called the Snow Leopard melon. In between weather disaster and illy-planned portions of the garden I was able to receive this singular honeydew. It’s ironic and slightly supernatural to me that my melon is as elusive as the true snow leopard, but all the more empowering.

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rootingthesun.com

A sigh of bliss is accompanying this weekend as the temperatures hold briefly warm before their simple decline next week. The sun is hot but the air is brisk. This week was long and somehow left us sore and mentally exhausted – hence a decision to retreat into the hills this evening. There are many common medicines one may absorb to quickly erase their ailments, but nothing can soothe as well as the slow and nude compass of the woodland. We pay homage to the land that has paid us, and the disconnection and redirection are priceless.

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rootingthesun.com

If the finality of your summer temperature is apparent, or if you are where the temperature never quits – a cold and refreshing melon soup. We paid homage to the melon by delighting in sweet cubes of its flesh, and took the remaining into a blended soup.

rootingthesun.com
rootingthesun.com

I am leaving you with a somewhat stripped recipe – if we may even call it that, perhaps this afternoon it’s a recommendation of sorts. A recommendation to release yourself from any tired elements and bring into focus the simplistic points of existence. Breathing and thinking comprise the grid. The melon was rare in the garden this year but the love for it was not.

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Chilled Honeydew Melon Soup
 
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Author: Rooting The Sun
Ingredients
  • 1 honeydew
  • juice of 1 lime
  • handful of cilantro
  • pistachio
Instructions
  1. blend honeydew with lime juice and cilantro in processor or blender - start with small amounts and increase to structure to your taste
  2. chill soup or serve in chilled bowls
  3. serve topped with pistachio
3.3.3077

Filed Under: Soup Tagged With: citrus, melon, pistachio

Pepita Pistachio Butter

September 6, 2015 By Danielle Leave a Comment

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A crisp breath inward punctuates my lungs and today the air is so cool that my heart is on fire. This weather is refreshing and I am reveling in it. The slow and simple decline of summer, the chirps of new birds, the shuffle for longer sleeves, the lighting of candles, the inclination of change arriving on the prairie winds. The leaves of the cottonwoods shimmer silver as they contemplate their release. There is much to digest – many things that accompany the seasonal shift. There is gratitude for the bounty of the summer, and curiosity for the onset of cold. This gradual process is a meditative yearly ritual. To embrace each season is to be on good terms.

rootingthesun.com
rootingthesun.com

I like to think we are masters of small space living. Our space is particularly evident when the cold keeps us inside. Yet somehow our silhouettes shift and slide gracefully into the next space without disturbing the flow of the last. The dog doesn’t have this down yet, but let’s blame it on her big paws. We are outside people. The garden is outside, the mountains are outside, the bodies of water are outside, and our heads our generally in space (again, outside). It’s occasionally difficult to audibly murmur that it’s “too” cold to be outdoors – however the temperatures like to drop rather low here (add windchill and those tears are frozen). If I had one lament (I try not to) about the seasonal transference it would be the multitude of dark hours we must spend indoors at the year’s end. Though this is remedied by boozy holidays and festivities. And if I had to turn the lament upside down and find the positive – I would acknowledge that those hours inside are cherished and quiet ones. Productive in their own right. Intimate and candlelit. Loud when future plans are being drawn in maps and journals on the floor. Reminiscent, excited, hopeful.

Snapshots of what isn’t here quite yet, but what is coming and what I’m ok with.

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The cold snap has a strange stirring effect on my mind.

And when you stir (whir, blend) nuts/seeds for an extended period of time you create delicious butter. I am offering pepitas and pistachios in an irresistible combination. To be enjoyed any season, but it seems quite playful with the first flirtations of autumn.

 There is much cosmic excitement about pumpkins. It’s a holy fruit, a cult obsession, and a tasty addition to just about anything. Pepitas are no less exciting, but I harness my focus on them year round instead. This recipe is so simple and the results are of divinity. All it takes is a small stint of roasting, and a bit of patience blending.

rootingthesun.com
rootingthesun.com

What doesn’t come together initially will  eventually come together in grand ways. You are left with a butter that is deliciously enjoyed on crackers, bread, vegetables, and fruit.

rootingthesun.com
rootingthesun.com

Happy holiday weekend friends – here’s to the sun setting down sooner, but the moon rising to new and greater heights. I hope your hearts are open to any of your own seasonal shifts – there is much to engage with.

rootingthesun.com

Pepita Pistachio Butter
 
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Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
Author: Rooting The Sun
Serves: ½ - ¾ cup
Ingredients
  • 1 cup raw pumpkin seed
  • ½ cup shelled pistachio
  • 1 tbl coconut oil softened
  • ¼ tsp cinnamon
  • ¼ tsp chili powder
Instructions
  1. preheat oven to 350 degrees
  2. toast pumpkin and pistachio on a baking sheet ten minutes
  3. transfer to food processor and blend until the consistency is of a crumble, 2-3 minutes.
  4. add the coconut oil and continue to blend until a butter forms. the mixture may become sticky before it becomes smooth.
  5. add the cinnamon and chili powder and incorporate in processor.
Notes
recipe may be easily double, tripled, quadrupled for a higher yield of butter.
3.3.3077

 

Filed Under: Sides + Snacks Tagged With: pistachio, pumpkin

Papaya Pistachio Salad with Honey Lime Chili Dressing

July 23, 2015 By Danielle Leave a Comment

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A week long papaya stint has made me a happy summer butterfly. A relaxed sigh battles a crazed obsession as I’ve contemplated this lovely fruit recently. There is something about it that is in complete tune and harmony with me. Such a sweet and subtle taste to compliment its orange blush. Whenst my gazing is over I am left to do only the practical application for this lovely food – make a salad with my gratitude!

…

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Filed Under: Salad Tagged With: papaya, pistachio

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