We had a little birthday celebration at Retro food For Modern Times last week.  I also spent the week reading a bit more of Swami Sarasvati’s Eat Your Way to Love and Beauty.   Whilst none of the recipes here are from that book there is certainly more than a hint of nourishing my inner goddess about the recipes I made as part of the celebrations. And yes, I did just write the words “nourishing my inner goddess”.  Feel free to vomit.

I kicked off the celebrations with a hefty dose of booze.  No lame Swami Sarasvati mocktails here.   When this blog celebrates we turn straight to the Goddess of entertaining Martha Stewart for inspiration (and alcohol content).  And her cucumber and lime gimlet got the festivities off to a fine start.

Now, you may be wondering how I can justify the whole nourishing the inner goddess thing (Ok, I’ll stop saying that now) whilst guzzling gin?  Well, it turns out my inner Goddess is a bit of a booze hound.  Who knew?

Secondly, I figure the health affirming properties of the cucumber must go some way to counteracting the negative effects of the alcohol.  Yin and yang right?

The recipe is here:

Martha Stewart’s Cucumber and Lime Gimlet

There is a bit of pfaffing around with this recipe in that you need to make up a mint simple syrup and steep some cucumbers in gin beforehand but it is worth the effort.  It is delicious and an amazing colour!  And we had sparklers!

Next up…was my Green Gazpacho.  Now, I don’t think I have banged on about my love of this Spanish delight yet but believe me, summer without gazpacho is, in my opinion, not summer at all.  It is no longer summer here but luckily all the ingredients were still readily available.  I also really wanted to try this with some of the super tasty Black Russian tomatoes I love so much!

If you are planning on making a gazpacho, green or otherwise, please do not go all Atkins and leave out the bread – it really is integral to the texture of the dish.  Gazpacho without bread is glorified tomato juice.  And no one wants that.

The basic gazpacho recipe follows but you can play with the quantities of ingredients as much as you want.  It’s pretty forgiving.  And sometimes you need to play around with it.  Strangely enough, I wanted my green gazpacho to be green.  So, imagine my utter dismay when I blitzed the above  and the result was a horrible looking baby pooh brown.  It tasted good but looked atrocious!

Classic Gazpacho

I had some watercress in the fridge and I kept adding sprigs of it into the mix until it became greener.  The watercress also added to the flavour!

That, along with my dessert was going to be it.  Three dishes and done.  However, my greengrocer was selling tarragon this week which is a rarity in itself.  I love tarragon but it seems to be fairly scarce so I buy it whenever I see it, then figure out what to do with it.

And what better use for tarragon on a week when we are nourish…(I can’t bring myself to repeat it but you know what I mean) than making a Green Goddess Dressing.  This is an awesome dressing zingy with tarragon, lemon, chives, yoghurt…lots of my favourite flavours….

And it looks like this:

It’s a gorgeous pale green and it looked super cute in the jug my friend Ali gave me for a birthday present last year.

To go with the dressing  I made a salad of steamed asparagus, broccoli and beans with some raw zucchini, mixed sprouts, avocado and some toasted pine nuts and pumpkin seed kernels and I also made a rice and quinoa mix.

Healthy lunches here I come!

This salad is amazing, you can almost feel the health bursting out of you as you eat it.  And again, just use whatever vegetables you have.  The Green Goddess recipe is here:

Green Goddess Dressing

Finally, I wanted a retro style dessert.  I recently bought Wobble by Rachael Lane which is filled with delicious sounding recipes for lovely jellies.  I love the old-fashioned look of these jellies so they seemed a perfect finale to the celebrations.

I made a version of Rachael’s Persian Delight (below) but with a straight jelly, not a blancmange for the rose layer and a third layer of pomegranate.  I would have liked to top mine with the candy floss as per the picture in Wobble but the only place I could find it was a high-end department store who wanted an arm and a leg for it.

Seriously, where is a fun fair when you need one?  Although I always find those places a little creepy.  I’ve read way too many books where bad things happen in places like that to be entirely comfortable.  And don’t even get me started on clowns…. Thanks Stephen King et al, for another innocent pleasure ruined…

The rose layer got a little lost but all in all this was a very pretty dessert and it tasted amazing!

In lieu of candy floss we had more sparklers…

The recipe for the Persian Delight is found here.

Persian Delight Jelly from Wobble

Finally, I thought we might have a little look at what we might  expect over the next 12 months. This is what PBS has to say on the subject of one year olds:

“One-year-olds are just discovering their creative abilities”

And

“They experience a wide range of emotions and have tantrums when they are tired or frustrated.”

And

(They) have no understanding of true “writing,” but many enjoy experimenting with marks and scribbles on a surface.

Hmm…sounds suspiciously like the next 12 months may be quite similar to the first 12!

Thanks to everyone who reads this for a fabulous year!  It has been heaps of fun at this end and incredibly satisfying to watch this grow from an idea into actuality.

I’ll be spending the week marking and scribbling on surfaces and some of it might even end up in here.

Thanks again, I hope you continue to enjoy this for the next 12 months and beyond!

Have a great week!