A HAUNTING CULINARY MEMOIR FROM A POET, MEMOIRIST, FARMER AND CHEF

L I S A  H A G A N  B O O K S

THIS WEEK WE DELIVER THE GIFT

OF

A GREAT RECIPE… READ ON

Hive-Mind novel by Gabrielle Myers, organic farming, cooking, California organic produce, Chef

Gabrielle Myers author, cook and chef releases  Hive-Mind with Lisa Hagan Books/ShadowTeams

“In powerful lyric prose that sometimes can’t help give way to poetry…

Gabrielle Myers sings her own, very personal love song to the soil under all of our feet. The voice in Hive-Mind is complicated, edgy, vulnerable and deeply in love with fig trees, cherry tomatoes, and the sound of crickets on a hundred and ten degree summer day.  In these dark, environmentally catastrophic times, we need books like this one to shake us out of our slumber, remind us where we came from, reconnect us to what we are.”

Pam Houston, Author of Contents May Have Shifted

 

“It’s gorgeous. The writing is so precise and riveting that you can’t tear yourself away from any moment. Myers is a writer of elegance and heart, and also of extraordinary intelligence. I’m not quite sure how you create this hardhearted and yet spiritually elevated work; but she has somehow managed it. It’s a remarkable experience to read this book. So please do.”

Wesley Gibson, author of Personal Saviors

  The quotes above will hopefully convince you of the writing in Hive-Mind. Now we want you to know that Myers can also cook. This puree will become a go-to dish for entertaining or that magic hour of just sipping a drink at day’s end.

And really, how much hummus can we eat?

     Lemon-White Bean Puree

“I suggest using following recipe as a base bean puree recipe. From this basic recipe, you can add chopped olives, tomatoes, spinach, or capers, crushed fennel seed or cumin, or even sautéed ribbons of kale and escarole. While you can lather the puree on a toasted baguette and top it with a generous drizzle of olive oil and pinch of parsley, this smooth mix also acts as a healthy alternative to the ranch and sour cream dips often served with crudité. Try this savory puree as a substitute for the often canola-heavy mayonnaise in your favorite sandwich.”

3 cups cooked or canned cannellini beans

2 lemons, zested

1 lemon, juiced

½ cup extra virgin olive oil

1/8 to ¼ cup water, depending on consistency

1/8 tsp. crushed red pepper

salt and pepper, to taste

 

1. If you use canned cannellini beans, rinse the beans in a colander under cold running water until the starchy residue is removed. Allow the beans to drain until all the excess liquid is gone.

2. Place all the ingredients in a food processor, and blend until smooth. If the mixture seems too thick and the ingredients aren’t easily blending, add a few tablespoons of water.

3. Season the puree with salt and pepper. If you like more spice, consider adding an additional 1/8 = 1/4 tsp. crushed red pepper.

4. You can serve the puree immediately, or store it in an airtight container in the refrigerator.

-Enjoy!

Gabrielle Myers

(This  recipe originally appeared in the Prostate Forum Blog in September 2013: prostateforum.com)

 

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