In Honor of Adopt a Pet Month we wanted to feature the story behind the kitties on the cover of The Healthy Cat calendar.
Our practice is always to go back
to the present moment,
to the here and the now.
Only in the here and the now
can we touch life deeply.
– Thich Nhat Hanh
Text by Thich Nhat Hanh
Paintings by Nicholas Kirsten-Honshin
Excerpt from Thich Nhat Hanh 2014 wall calendar
Shrimp and Berry Salad
2 cups mixed greens
2 cups young spinach
½ cup raspberries
½ cup blueberries
1 nectarine, stoned and chopped
¼ cup fresh basil, stemmed
¼ teaspoon smoked paprika
¼ teaspoon sea salt
8 ounces cooked shrimp
Toss greens with berries and divide among 4 dinner plates. In a food processor, puree half the nectarine with the basil, smoked paprika and salt. Arrange remaining nectarine and shrimp on greens, drizzle with nectarine dressing and serve immediately. Serves 4.
To preserve freshness, don’t wash berries until you’re ready to eat them.
Plump, firm, brightly colored berries offer the best flavor and nutrient value.
Refrigeration quickly reduces berry quality, so pick or buy them as close to serving time as possible.
For best flavor, serve berries fresh and at room temperature.
Spring celebration of Beltane begins tonight!
Beltane (Brilliant Fire) is a celebration of fertility, and the festival of Bel (Bright One) and his táin (fire). May Day is still celebrated in many cultures around the world and is a festival of the green-budding, brightly blossoming new life that arrives each year with such beauty and vitality.
— Jen Delyth, Celtic Folk Soul, Amber Lotus Publishing, 2008
When “need fires” (new fires) were lit at Beltane festival, burning brands were carried to the houses, all domestic fires having previously been extinguished. The new fire brought luck, prosperity, health, increase and protection.
—Donald Mackenzie, excepted from Ancient Man in Britain, 1922
We’re delighted to share that Lynn Karlin has won the Garden Writers Association’s Silver Award of Achievement for the Simply Raw 2013 wall calendar in the Photography—Calendar category. The full announcement will appear on the GWA website in May, but we’re so excited we couldn’t wait to tell you the news. The calendar will be displayed at the GWA Annual Symposium and Awards Banquet in Quebec City, Canada, on August 19.
Photographer Lynn Karlin’s portraits honor farm-fresh vegetables, fruits and mushrooms by literally placing them on a pedestal and capturing their simple beauty. Lynn is an internationally published photographer for garden and lifestyle magazines. She began photographing “The Pedestal Series” after bringing home an amazingly beautiful purple cauliflower from the Belfast Farmers‘ Market to her studio and placing it on an old white pedestal near an east-facing window. Now, dozens of pedestals later, she exhibits her beautiful photographs in galleries and stores nationwide. This body of work shines a spotlight on the obvious but often overlooked beauty of the harvest.
In our calendar, these gorgeous images are paired with delicious, accessible recipes by well-known master raw food chef and best-selling “cookbook” author Matthew Kenney. As a classically trained chef who developed a distinct Raw-Foods lifestyle brand, Matthew frequently lectures at food and philanthropy events around the globe. Along with operating his licensed raw food culinary academies and restaurants, he is involved in raw food projects around the world and travels extensively to forward his mission to show others that food can be delicious and vibrant while healthful.
Follow us on Facebook to get a sneak peek of our Simply Raw 2014 wall calendar. We wouldn’t be surprised if Lynn wins another award for her bold images of the everyday beauty of fresh food.