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Tuesday • August 14, 2018  and Certified Ayurvedic Health Counselor Andrea Catherine is here to share with us her recipes for cooking corn skillet! What’s cooking? https://www.groundedhere.com/tea () https://www.groundedhere.com/fearless-self-love-retreats () https://www.groundedhere.com/fearless-self-love-retreats (Retreat at Spirit Ranch at Home in Your Heart) Summer Corn Skillet Dish Happy Mid-to-Late Summer! Lots of fires around us which is pretty heartbreaking. It’s awful! But they actually mentioned climate this morning onhttps://www.democracynow.org/2018/8/14/historic_ruling_against_monsanto_finds_company ( Democracy Now! )They were talking about on the news. Glyphosate, yeah, they’re paying 289$ million Let’s talk about some non-gmo food which is kind of fitting because the dish I want to talk about it corn based. I love corn on the cob. And a friend of mine said you really are from the midwest well, I like corn-on-the-cob, and I grew up being able to have it and now it’s so hard to find organic fresh corn! I got some in my CSA this week, to make other then just grilling corn on the cob The new owners of Swift Creek, do this amazing corn-on-the-cob at the farmer’s market.  It’s like $3 an ear of corn with all these spices and cheese! It’s so good and so simple! What I did is I take the corn on the cob and cut off the kernels cook it slowly in a skillet One of my favorite meals to cook in the summer when its not hot yesterday was the perfect day Everything from my CSA zucchini Hungarian hot wax peppers peppers onions garlic tomatoes And some spices cumin corriander turmeric ginger salt and pepper long slow stirring process on a low to medium heat carmelizes and gets so sweet add a little more olive oil vinegar Bragg’s amino acids It’s kind of a meditative process, moving my arm in a stirring motion peaceful cooking slowly  not in the slow food tradition, not a two day process attentive process Added in a little bit of goat cheese stirred in all I really needed for my supper You could add something like black beans or roasted chicken Really just these slow cooked veggies on the skillet and the corn adds this sweet carmely flavor corn skillet not corn bread and a stir fry heartier element As we shift towards fall we start to make heartier foods I was walking my dog in the alley behind my house, there’s a shed, and there were vines with 3 clusters of bright red flowers I thought here comes fall! digestive systems are starting to shift apples are gonna come in We will start crave some of these foods that are more nourishing and grounding There’s always change, we seem to only notice big seasonal changes. Things are always changing.  What does that indicate to us?  How are we shifting now? I used to have a recipe like that where I stuffed tomatoes with corn, that was delicious. I’m fascinated that someone said Corn-On-The-Cob was a midwest thing I thought everyone loved corn-on-the-cob. I thought it was a traditional thing as American as red, white and blue. I love cutting the kernels off the cob and eating those strips. Yum! When do you do that? I generally just boil my corn. And then cut them off whatever I’m putting away for the next day. We’ve finally had some food. I posted on Instagram we finally ate some of his potatoes. His poor grandson came up to have carrots and we didn’t have hardly any.  Have you ever overwintered carrots? That’s what I was thinking we should put some in now. He’s got big bales of hay he could put over them, so they would maybe take off in the spring. Does he pickle them? No, he just cans them, our three big veggies are potatoes, carrots and green beans. We don’t get near enough for tomatoes either. We eat a lot of grilled cheeses and tomato soup. I just... Support this podcast