Frederique Keller is a NY licensed Acupuncturist, Medical Herbalist in a private practice that also incorporates classical homeopathy and bee venom therapy as well as utilizes honey, pollen, propolis, royal jelly and bee bread where applicable. She is the current President of the American Apitherapy Society Inc., a not-for-profit organization dedicated to educating about and promoting the use of the products of the hive for health and healing.
Frederique also works in a second office specializing in sports and spinal injuries. Recently, Frederique started teaching people how to cook healthy, fantastic dishes easily and with passion.
Frederique and her husband have been beekeepers for 20 years and thoroughly enjoy the apiculture and apitherapy experiences it provides. She has been a member of the American Apitherapy Society since 1985 and has never grown weary in the endeavor of sharing knowledge and educating people on the healing energy of the honeybees.
Falafel with Tahini Sauce
2 cups dried chickpeas, soaked for 24 hours
5 cloves of garlic
1 onion, chopped
1 ¼ t. ground coriander
4 t. cumin
¼ t. cayenne
1½ t. salt
½ t. white pepper
¾ t. baking powder
4 t. lemon juice
1 Tbs. chickpea flour
2 Tbs. water
2 cups olive oil
¼ cup tahini
½ cup water
2 gloves garlic
1 Tbs. tamari
1 Tbs. aji mirin cooking wine
1 t. dark sesame oil
¼ t. hot sesame oil (optional)
4 sprigs parsley
1 slice ginger, size of a quarter
2 cups safflower oil
Put the beans in a large bowl and cover with water. They will expand. Soak for 24 hours, adding water if needed to keep beans covered.
Drain beans well and transfer to a food processor. Add remaining ingredients except for oil. Pulse until well chopped. Scrape down sides of bowl and pulse again. Taste and adjust spices (can add up to 1 Tbs. more chickpea flour if needed to form ball.)
Put the oil in a large pot, 2 inches deep. Turn heat to medium-high and heat oil until it shimmers. Make balls with the batter, 1 inch in diameter.
Fry one as a tester and taste. Add more salt or cumin if necessary. Continue frying a few at a time, until golden brown. Drain on paper towel.
For the tahini sauce, process all of the ingredients in a food processor or hand mill.
KK Haspel, is the owner and operator of The Farm, a family-owned biodynamic, organic farm in Southhold, New York. KK became involved in biodynamic farming after meeting Jeff Frank in 1999, who founded the Nature Lyceum in Westhampton,NY, the only organic school in the country at the time. Since KK knew she wanted to grow organically on her land, she enrolled in the school and was overwhelmed by the knowledge of the instructors. With Jeff's help, she began putting the biodynamic preparations out on her farm and was immediately impressed with the vibrancy, color and life force evident in the soil and plants. KK continues to successfully grow and sell a variety of organic produce and flowers, along with hosting workshops on biodynamic farming practices.
2 cups Black split lentils, rinsed
8 cups water
2 Bay leaves
1 large onion chopped
1/4 Cup olive or coconut oil
4 cups chopped tomatoes
1/2 t. Red chili peppers, more to taste
1 t. Salt, more to taste
4 tbs tomato paste
2 tbs chopped garlic
2 tbs grated ginger
2 t. Cumin
2 t. Turmeric
1 t. Cardamom
2 tbs cilantro, plus some for garnish
Wash the lentils well, and drain. Add it to a large stock pot with the water and bay leaves. Bring to a boil, then reduce the heat and simmer for 45 minutes, until soft, stirring constantly, so that the bottom doesn't stick. Feel free to add more water if necessary. The lentils should break down on their own to create a purée, and the thickness that you are looking for is that of a thick bean soup.
Meanwhile, in a large, heavy sauté pan, sauté the onions in oil until translucent. Add the garlic, ginger and cumin powder. Cook for 5 minutes. Add the remaining spices, along with the tomato paste. Cook for a few Minutes, browning the tomato paste. Add the tomatoes and continue cooking for another 5 minutes. Add one cup of water and cook down for another 5 minutes. Add mixture to lentils and continue cooking for as long as you can wait. Add the cilantro. Add more salt or spice according to your taste. I cooked it for 5 hours, but the restaurant I went to in Delhi said they cooked theirs for 18 hours.
Garnish with cilantro and fresh chopped onions if desired.
Interview with Rameshwar Das, an old, satsang friend, who, along with Ram Dass, spent time in India with Neem Karoli Baba. Together, they co-authored their latest book, Polishing the Mirror: How to Live From Your Spiritual Heart. As you listen to this interview, I will be up in the foothills of the Himilayas, in the very place that Ram Dass and Rameshwar Das met their guru, Neem Karoli Baba (also known as Maharaji and Baba). This latest book is the perfect premier to inspire you to start a spiritual practice, or to rejuvenate the practice you all ready have. Either way, the book is a definite read! It is written with love, humor and the wisdom of Ram Dass, Rameshwar Das and Baba!
Ginger Beet Salad
¼ red onion, sliced in half and then paper thin slices
4 Tbs white wine vinegar
1 teaspoon grated ginger
¼ cup Olive Oil
Cilantro or Parsley
Salt and Pepper to taste
Boil beets for 20-30 minutes. Peel with hands and dice into small bite size pieces. Put beets and onions in a glass bowl. Make a dressing of the ginger, orange juice, vinegar, and oil. Pour over beets and toss. Add cilantro or parsley. Add salt and pepper to taste.