Crepes and Castaneda

A little food for thought…

“Impeccability begins with a single act that has to be deliberate, precise, and sustained. If that act is repeated long enough, one acquires a sense of unbendable intent, which can be applied to anything else. If that is accomplished the road is clear. One thing will lead to another until the warrior realizes his full potential”.
-Carlos Castaneda

What if we were to start the journey by simply peeling the carrots, washing the dishes or wiping off the table with our full attention and care?  Every day I hear someone say that they don’t have time to prepare wholesome food for themselves, yet it’s a fact that we need nutrients from real food to live. If we neglect ourselves in this way, is the opposite of the above quote also true? When we repeatedly neglect our basic need for sustenance are we blocking the road to our full potential? Something to chew on anyway.

OK back to the food box recipe for the week. I slacked off last week, as I was busy with my colleagues at Conscious Catering preparing three meals a day for fifty people over six days. What a blast and what an opportunity to peel carrots and wash the dishes!

Winter Root Crepes
with Lemon Tarragon & Coconut Cream
Yields 4-5 servings

The Crepes:
Prepare in advance and freeze or refrigerate, or make fresh.

Follow this link ( ) to find out how to make gluten and flour free fermented buckwheat batter. Then simply dilute the batter by mixing 2.25 cup of batter with ¾ cup of water.  (When I’m making my weekly batch of buckwheat bread I just make a little extra for pancakes or crepes).

It’s important to have a nice big non-sticking (preferably cast iron) pan. Heat it to medium and oil it with coconut oil, being careful not to let it burn. Poor the batter over the pan very thinly. When it’s cooked on one side flip it with a large thin metal spatula without breaking the crêpe apart. I find it usually takes one to practice getting the heat and technique right.

The filling:
Peel and slice the following into rounds or sticks of the same thickness:

  • 3 carrots peeled
  • 1 white sweet potato (they taste like plantains, yuuumm)
  • 1 red sweet potato
  • 1 large parsnip
  • 1tsp. coconut oil
  • 1tsp sea salt
  • 1 medium onion
  • 2.5 cups mushrooms roughly chopped
  • 1 tsp dry French tarragon
  • ½ pint cherry tomatoes (these are totally optional. I only added them because they were in the food box. They are not in season but Ted got them from a heated greenhouse near his farm)
  • 1 pkg. coconut cream
  • ½ tsp ground wild pepper
  • ½ lg clove garlic minced
  • ¾  cup water

I recently learned how to roast vegetable in such a way that they become sweet and rich yet moist. I use very little oil and It’s much faster then before. Amazing!

  1. Preheat the oven to 400°
  2. Brown both sides of all the root vegetables in a frying pan on medium heat, without cooking them through.
  3. Put the vegetables in a large oiled roasting pan with enough space to spread out thinly. Sprinkle with the sea salt.
  4. Add 1 cup of water to the pan and cover with tin foil. Bake in the oven till the vegetables are cooked through (about 15-20min).
  5. While the vegetables are roasting, sauté the onions, mushrooms and tarragon. Add the tomatoes at the end, cook them lightly and set aside.
  6. Break up the coconut cream and melt in a saucepan. Whisk in the water, garlic and pepper. Set aside on low heat.
  7. When the vegetables are cooked strain them from any remaining water and toss together with the mushrooms.  Roll them up in a crêpe and drizzle with the cream. Serve with extra cream on the side