Darnell Lamont Walker leading Rituals Writing Workshop
Photo and recipe courtesy of Michelle Weber
A Very Berry Panzanella
Category:
Food

Panzanella is a traditional Italian salad made with stale bread, tomatoes, basil, olive oil, and vinegar. It’s simple (all you need is a knife, and some time to wait for the bread to soak in the dressing), versatile (any kind of vegetable can find a happy home in one), and fresh. 

But why is it only savory? A fruit panzanella takes the same mix of bread, fresh produce, and acid, and turns it into something that’s great for breakfast, an afternoon snack, or dessert.

For this version, we macerate blackberries with honey, freshly-squeezed orange juice, and white balsamic; vinegar highlights and punches up the berry flavor. Mashing some of the berries releases their juices, giving you the liquid that will soak your bread. A crusty loaf of whole-grain nut-and-seed bread that’s been cubed up, tossed in olive oil and honey and then dried out in the oven is your base, and unsalted pistachios and shredded mint are added pops of crunch and flavor. Add a dollop of yogurt at breakfast, or a scoop of ice cream for dessert.

Like a traditional panzanella, this is more a method than a recipe — make it all spring and summer long, substituting whatever’s seasonal and playing with the flavors. Strawberry, basil, and almond in the spring; peaches, ginger, and macadamia nuts in the summer; plums, thyme, and walnuts as summer starts to wane.


Fruit Panzanella


inspired by Super Natural Every Day

Ingredients

  • 1 lb. fresh blackberries
  • Juice of 1 orange, or ¼ c. commercial orange juice
  • 3 tbsp. + ¼ c. honey
  • 2 tbsp. white balsamic vinegar
  • 1 loaf whole grain bread, the more seeds and nuts the better
  • 4 tbsp. olive oil
  • 1 tsp. vanilla extract
  • ½ c. unsalted pistachio nuts
  • ¼ c. mint, sliced into a fine chiffonade

Instructions

  1. Prepare the berries. In a very large bowl, whisk together the orange juice, 3 tablespoons of the honey, and the vinegar in a large bowl. Toss the berries in and mix thoroughly Use a fork or potato masher to crush about a third of the berries. Let the mixture sit at room temperature for about an hour, tossing when you remember.
  1. Prepare the bread. Preheat your oven to 350. In another large bowl, mix the other ¼ c. of honey, the olive oil, and vanilla. Add the cubed bread and toss vigorously to coat it all in the liquid.
  1. Cut the bread into one-inch cubes; you’ll want five cups’ worth. In a large pot, melt the butter over medium heat; add the other quarter-cup of sugar and stir until it’s fully melted and combined. Stir in the vanilla. Dump the sugary bread onto a baking sheet and bake for 10 minutes, until nice and toasty.
  1. Mix! Add the toasted bread, nuts, and mint to the berries and their accumulated juices, nuts and mint together. Toss thoroughly, again. Let sit for at least one hour, tossing every 15 or 20 minutes.
  1. Serve either chilled or at room temp with a dollop of yogurt or ice cream on top and some zest from the orange.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

A Very Berry Panzanella

About

Esalen Team

Darnell Lamont Walker leading Rituals Writing Workshop
Photo and recipe courtesy of Michelle Weber
Category:
Food

Panzanella is a traditional Italian salad made with stale bread, tomatoes, basil, olive oil, and vinegar. It’s simple (all you need is a knife, and some time to wait for the bread to soak in the dressing), versatile (any kind of vegetable can find a happy home in one), and fresh. 

But why is it only savory? A fruit panzanella takes the same mix of bread, fresh produce, and acid, and turns it into something that’s great for breakfast, an afternoon snack, or dessert.

For this version, we macerate blackberries with honey, freshly-squeezed orange juice, and white balsamic; vinegar highlights and punches up the berry flavor. Mashing some of the berries releases their juices, giving you the liquid that will soak your bread. A crusty loaf of whole-grain nut-and-seed bread that’s been cubed up, tossed in olive oil and honey and then dried out in the oven is your base, and unsalted pistachios and shredded mint are added pops of crunch and flavor. Add a dollop of yogurt at breakfast, or a scoop of ice cream for dessert.

Like a traditional panzanella, this is more a method than a recipe — make it all spring and summer long, substituting whatever’s seasonal and playing with the flavors. Strawberry, basil, and almond in the spring; peaches, ginger, and macadamia nuts in the summer; plums, thyme, and walnuts as summer starts to wane.


Fruit Panzanella


inspired by Super Natural Every Day

Ingredients

  • 1 lb. fresh blackberries
  • Juice of 1 orange, or ¼ c. commercial orange juice
  • 3 tbsp. + ¼ c. honey
  • 2 tbsp. white balsamic vinegar
  • 1 loaf whole grain bread, the more seeds and nuts the better
  • 4 tbsp. olive oil
  • 1 tsp. vanilla extract
  • ½ c. unsalted pistachio nuts
  • ¼ c. mint, sliced into a fine chiffonade

Instructions

  1. Prepare the berries. In a very large bowl, whisk together the orange juice, 3 tablespoons of the honey, and the vinegar in a large bowl. Toss the berries in and mix thoroughly Use a fork or potato masher to crush about a third of the berries. Let the mixture sit at room temperature for about an hour, tossing when you remember.
  1. Prepare the bread. Preheat your oven to 350. In another large bowl, mix the other ¼ c. of honey, the olive oil, and vanilla. Add the cubed bread and toss vigorously to coat it all in the liquid.
  1. Cut the bread into one-inch cubes; you’ll want five cups’ worth. In a large pot, melt the butter over medium heat; add the other quarter-cup of sugar and stir until it’s fully melted and combined. Stir in the vanilla. Dump the sugary bread onto a baking sheet and bake for 10 minutes, until nice and toasty.
  1. Mix! Add the toasted bread, nuts, and mint to the berries and their accumulated juices, nuts and mint together. Toss thoroughly, again. Let sit for at least one hour, tossing every 15 or 20 minutes.
  1. Serve either chilled or at room temp with a dollop of yogurt or ice cream on top and some zest from the orange.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

Darnell Lamont Walker leading Rituals Writing Workshop
Photo and recipe courtesy of Michelle Weber
A Very Berry Panzanella
Category:
Food

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About

Esalen Team

A Very Berry Panzanella

About

Esalen Team

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