{Kurt Ankeny’s painting Clack lived for a brief beautiful moment in our drawing room.}

My apologies to those waiting for a recap of the Art Now Rockport shindig, and to those looking for a post on oh, say, anything!  Just post already!

I’ve been slow to blog, and that isn’t changing any time soon.  There are two reasons: I’m making room for other writing projects, and I need a break from nonstop documenting.

I’m carving out time to work on fiction.  Absent the ability to cram more hours into the day, and given my tendency to sleep eight hours a night, a trickle of blog posts – maybe one a week  – seems the most I can offer right now.  Along with a slower tempo, the blog content may shift, too.  I might dip a toe into writing about whatever book I’m reading at the moment.  Readers, would that interest you?

At the risk of getting too introspective, I’ll throw a little light on the secondary reason, too.  I’m craving some time to absorb, rather than retell.

Take the Art Now Rockport event.  The night crackled with fresh art, new friends, old friends, and warming autumn cocktails.  And yet I didn’t take a single picture!  The next morning I was annoyed for half a second.  Then I realized I’d spent the night talking with people instead of chasing the right shots, and that didn’t seem so bad after all.

Thank goodness The Roving Home recapped the whole thing.  At least some of us weren’t asleep at the wheel.

For some readers, the new molasses pace (understandably) just won’t do. For those who still pop by for a visit, your patience and interest are not lost on me.  With any luck the change in posting frequency will have an inverse relationship to quality.  And if you happen to be one of my many brilliant blogger friends, I’m happy to say I’ll have more time to read your posts.  Hooray!

P.S. Speaking of blogger friends, Tom of The Landmark Files arrived at Art Now bearing the most romantic, tumbling bouquet from his own garden.  There’s a lot of movement and not a whiff of “arrangement.” I couldn’t keep my eyes off them all week.

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{Buy $28 tickets online, or call 978-501-3593}

You know, it’s pretty simple.  Good food and drink, lively people, and thought-provoking art.  All at my house this Saturday night, and all for the benefit of Rockport festivals.

For those who like a bit more meat on the bones:

There is a lot of art going on in our area, and seagulls aren’t de rigeur in all of it.  Not that there’s anything wrong with seagulls, it’s just high time we celebrated other motifs artists employ in our midst.

Which is why Sarah Kelly of The Roving Home put together a rollicking night of local contemporary art, nosh, a touch of moonshine, and dubbed the whole thing Art Now Rockport.  I’ll have the shortest commute, but the truth is I’d travel far for the lineup Sarah put together.

She’s gathered five contemporary artists and a bona fide New York art wrangler, Lydia Kutko, to shed some light on local contemporary art.  Lydia lives, breathes and sleeps art.  She has deep ties to this area, and even deeper ties to the wider art world.  I predict her take on what’s going on locally will be fiery, fun and impassioned.  Check out Good Morning Gloucester’s video interview with Lydia for a sneak peak of what she’s all about.

It all boils down to new art and good times.

I hope you can make it.

P.S. Keep an eye on Art Now Rockport’s blog for artist profiles throughout the week.

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{Tomatoes, purple basil and green basil from Alprilla Farm}

Heirloom tomatoes and peaches make strangely beautiful bedfellows, especially when paired with purple basil. A simple pesto – hold the nuts and cheese – lets the basil shine.

Ingredients

• 3-4 peaches, yielding to the touch but not overly ripe, peeled and cut into sections
• 2 extra large heirloom tomatoes (or 8-12 small tomatoes), cut into sections
• Several handfuls purple basil.  Leave the leaves whole or chiffonade them into strips.
• 3-4 cups green basil leaves
• 1 cup basil-infused olive oil, plus extra
• 1 tsp raw honey
• Salt
• 2-3 tbsp Red wine vinegar (or apple cider or champagne vinegar)

Directions

For the green pesto, fill your food processor loosely with basil leaves. Add 1 tsp of raw honey.  While processing, drizzle in about a 1/2 cup basil olive oil, until the mixture becomes a thick paste. Salt to taste.

For basil vinaigrette, whisk 2 tbsp of basil pesto with the remaining 1/2 cup basil olive oil, 2-3 tbsp red wine vinegar, and salt to taste.

Assemble salad on a large platter: alternate tomato and peach slices, putting a purple basil leaf between each.  If you’re serving this in a bowl, chiffonade the purple basil and toss to distribute it evenly. Top with basil vinaigrette.  Drizzle additional olive oil if you like.  Serve with extra pesto.

Serves 8-10.

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{Radish Salad: radishes, tomatoes, parsley, and black olives tossed in a honey apple cider vinaigrette, and topped with avocado.}

Readers, it’s been raw food all the time recently at 5thjoy, and I promise we’ll get back to interiors, travel, beauty and fashion before long.

But before we do, many of you requested a look at what a raw foodist (yep, that’s official term) eats on a daily basis.  So here’s a peek at 10 days in my diet.

Tracking meals was a labor of love for you all; the beauty  of eating this way is you don’t have to record or monitor a thing.  Your body tells you what it wants to eat and how much. Because of the water and fiber content in fresh produce, overeating is almost a physical impossibility.  I’ve thrown calorie-counting to the wind, and it’s gloriously liberating.

At the time of recording the meals I was not eating completely raw.  You’ll notice a few slices of toast and even cooked food here and there.  The toast cravings eased up and I’m no longer having it.

As for cooked food, I’m going to have some once in a while.  Eating isn’t just about nutrition.  There will be times when it makes sense to eat cooked food: on holidays, as a guest in someone’s house, and while traveling.  It’s my hunch that eating non-raw 5% of the time will help me stay raw the other 95%.

All right, enough blather.  Ready to get on the avocado and olive oil train?

Day 1: Thursday

• Tall green juice
• Lara bar
• 1 cup blueberries
• Arugula salad, tomatoes & avocado
• 1 cup strawberries & blackberries
• 1 avocado
• 1 red pepper
• Arugula and mixed greens
• Dressing: olive oil, raw honey, lemon juice, salt and pepper

Day 2: Friday

• 2 large green juices
• 10 am: 1 Lara bar
• 12:30 pm: 1 cup blueberries
• Handful of cheesy kale chips
• 2 zucchinis, sliced into noodles, tossed with 2 tbsp garlic scape pesto and 1 cup grape tomatoes
• 2 cups cherries
• Green Herb Dip with red peppers
• Jicama and carrot salad
• 4-5 spring rolls with soy dipping sauce (wrapper & sauce not raw)
• Lots more cheesy kale chips

Day 3: Saturday

• 2 pieces Ezekiel bread (not raw)
• 1 tbsp raw almond butter
• 2 tomatoes
• 1/2 avocado
• 1 cup kale with lemon dressing & raw cashews
• 1 cup cherries
• 2 green juices
• Sunflax raw focaccia “bread”
• Large Greekish salad: spinach, sunflower sprouts, 1/2 large cucumber, 1 tomato, several salad radishes, 10 Greek olives, pine nuts (not raw), dressing (olive oil, lemon juice, raw honey, s&p)
• Red pepper scoops (3/4 large pepper) and radish quarters, guacamole (equivalent of 1 avocado)
• 1 square dark chocolate, 1 fig, 1/3 cup blueberries.

Day 4: Sunday

• 8 am: 1 green juice
• 11 am: Chopped broccoli florets tossed with garlic scape pesto, tomatoes, carrots, 1 small avocado
• 2 champagne mangoes
• 2 pm: 1 slice Sunflax focacia bread
• 4 pm: Another small bowl of broccoli salad
• 2 cups tabbouleh (not raw)
• Large green salad
• Handful dried fruit
• 3 raw macaroons
• 10 black olives

Day 5: Monday

• Lara bar
• 2 coconut waters
• Huge salad: 3 cups greens, 1 cucumber, 1 cup grape tomatoes, 10 black olives, 1 small avocado, dressing w/ 1 tsp raw honey, 2 tbsp olive oil, lemon, apple cider vinegar
• 1 cup blueberries
• 1 red pepper
• 1 bowl mango corn gazpacho
• A LOT of guacamole
• Bites of raw hummus (as I made it)
• Bites of beet salad (as I made it)
• Green salad with raspberries

Day 6: Tuesday

• 2 green juices
• Large green salad with 2 cups shredded beets, carrots, 1/2 avocado, 6 black olives
• 1/2 cup raw hummus with 4 celery sticks
• Broccoli pesto bowl with 1 cup cherry tomatoes
• 2 figs
• 1/2 cup raw hummus with 4 celery sticks
• 3 raw macaroons

Day 7: Wednesday

• 2 green juices
• Medium salad with red onion, tomatoes, cucumber, mixed greens, 1/2 avocado
• Lots of raw hummus with sunflower flax chips
• Mini Lara bar
• Large green salad
• Raw vegan lemon tart (also sold locally at The Common Crow in Gloucester)

Day 8: Thursday

• 2 green juices
• Big green salad with cucumbers, tomato and 10 black olives
• 1 cup shredded beet salad
• 1 cup sugar snap peas
• Small green salad
• 1.5 avocado with mandarin orange vinaigrette
• 2 tomatoes with 3 tbsp garlic scape pesto
• 1 cup shredded beet salad with citrus vinaigrette
• Raw vegan lemon tart

Day 9: Friday

• 2 green juices
• Lara bar
• 1 cup kale with raw cashews in lemon dressing
• 1 medium spinach salad
• 2 cups shredded beet salad with citrus vinaigrette
• 1 avocado
• 1 cereal bowl of cherries
• 1  handful cheesy kale chips
• small green salad with 1 cup fresh peas
• 1.5 cups sugar snap peas
• 1 cup cherry tomatoes
• 1 cup raw hummus
• 2 large handfuls cheesy kale chips
• 1 square dark chocolate

Day 10: Saturday

• 2 green juices
• 2 summer squashes sliced into noodles, tossed with 3-4 tbsp basil & garlic scape pesto made with raw pine nut butter
• 2.5 tomatoes
• 1.5 cups red grapes
• Handful flax seed crackers
• Large green salad

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It’s a relief not to cook beets in the summertime.  Instead of firing up the stove, peel them and put your food processor’s shredding attachment to work.  (The Cuisinart attachment looks like this.)

This salad is a great way to use up parsley.  I like to heap it on; there’s something very satisfying about the combination of sweet and grassy flavors.

Make a batch over the weekend and stash it in the fridge.  It keeps beautifully for a week or so.

Raw Beet and Parsley Salad with Citrus Vinaigrette

Ingredients:

• 6 small beets (any variety) or 4 mid-large beets
• 1-2 cups parsley leaves, torn from stems
• 1/2 orange, juiced
• 1/2 lemon, juiced
• 2-3 tbsp olive oil
• Salt and pepper

Instructions:

Peel the beets and shred them in the food processor.  If you don’t have a food processor, use a box shredder or cut them into thin matchsticks.

Whisk together the citrus juices, olive oil and salt and pepper.  Toss the beets and parsley with the vinaigrette.

Makes 4-5 cups.

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{Urban Decay Cannonball Waterproof Mascara, $20 at Sephora}

This is it, ladies.

The holy grail of waterproof mascara: one that will hold up to 90 minutes of hot yoga, a sweaty CrossFit workout, a face plant into a wave, or all three.

True story. I tested it during a double workout followed by an ocean swim, and nary a flake or smudge was to be found.

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The other day a friend characterized her brief stint on a raw vegan diet as “weepy.”  It reminded me of my first vegan go-around a few years ago, which I did for all the wrong reasons.

I was casting about for non-fiction personal essay subject matter, and figured undertaking an extreme diet while living in the restaurant Mecca of New York would provide plenty of fodder.  I adhered to a list of no’s for three weeks: No Sugar, No Alcohol, No Gluten, and No Animal Products.  In retrospect, it’s not so different from a raw vegan diet, but my approach set me up for failure.

Lacking the energy to go anywhere else, the world shrank to the confines of my couch.  Exercise was out of the question. I tired at the thought of all the chopping required to prepare the next meal, let alone the idea of walking to the gym.  I don’t remember weeping, but I did feel intensely isolated.  A good friend accompanied me to a vegan restaurant, and she still shudders at the memory.  I’m not sure which was worse: the food or the listless company.

What was missing? The right intentions, yes, but something more concrete, too: vitamin B12.  (My friend who reported weeping inconsolably while vegan says she wasn’t taking it, either.)

Our bodies use B12 for cell division and blood formation.  Bacteria make B12.  We can’t make it on our own.  No plant or animal does, although plants can become contaminated by microorganisms that contain it (since we wash our vegetables, we don’t ingest enough of those microorganisms).  Animals get their B12 from contaminated food, and for the most part we get ours from consuming animals, which is why vegans should take a daily B12 supplement.   We need very little (the recommended does is 2.4 micrograms per day), but deficiency causes anemia and eventually neurological disorders.

There’s no knowing for sure whether B12 would have turned around my fatigue.  Some sources say we store years worth of it in our bodies.  Anecdotally, though, there are plenty of vegans who will recount similar stories of fatigue before taking B12.  I can vouch that my energy has been through the roof since going vegan (while taking B12) three months ago.

Here’s a look at the supplements I take on a daily basis.  Except for the B12, all of them are elective.  I think of them more as nutritional boosters than must-haves.

To find out which supplements are right for you, read up on them and check with your doctor before adding them to your daily routine.

My Daily Supplements

B12: Look for a vegan, sublingual B12 with added Folic Acid and B6, like this one. 

Omega-3s: These essential fatty amino acids control blood clotting and build cell walls in the brain, and our bodies can’t make them.  Look for a vegan source in an enteric-coated capsule (they don’t dissolve until they reach your small intestines, which avoids stomach upset).

Probiotics: Our digestive health relies on the right balance of good bacteria in our intestines.  If you eat dairy, you’ll find probiotics in yogurt and kefir.  I take a probiotic supplement consisting of dormant bacteria every day to keep everything balanced.  Look for vegetarian, enteric-coated capsules like Dr. Ohhira’s.

Digestive Enzymes: Taking a daily digestive enzyme supplement helps your body break down food more efficiently and extract more nutrition from it.  I take one before every meal (two if I expect to eat cooked or processed food).

Aloe Vera Juice: 1 tbsp a day of this clear, tasteless aloe juice keeps my eczema at bay.  Sayonara, topical steroids!  Aloe also strengthens your immune system and has antiviral, antiviral and anti-inflammatory properties.

Blue Green Algae: This is a liquid form of microorganisms harvested from water has 500% more chlorophyll than wheat grass. Chlorophyll pulls toxins from your tissues and helps the body flush them out.  Benefits include increased energy and immune system support.  E-3 Live Liquid Blue Green Algae is generally known as the highest quality source.  The algae in E-3 Live is frozen alive and delivered to you that way. I put 2 tablespoons in my morning green juice.

Do you take any supplements?  All you vegans out there, have you experienced a difference in energy while taking (or not taking) B12?

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{Green dip made with herbs from Alprilla Farm}

My sister fashioned this dip out of a surplus of cilantro and parsley.  It’s so ridiculously addictive that I’ve been picking loads of herbs at my CSA to justify making it every week.

I like using red pepper strips to spoon it in its raw state.  For a non-raw spin, add black beans and eat with tortilla strips.

Green Dip

• 1 supermarket-sized  bunch of cilantro
• 1 supermarket-sized  bunch of parsley, thick stems removed
• 2 tomatoes, coarsely chopped
• 1/2 white onion, coarsely chopped
• 1 jalapeno pepper, seeds removed
• Juice of 1 orange
• Juice of 1/2 lemon
• Juice of 1 lime
• 1-3 avocados, diced
• Salt and pepper to taste
• Red bell pepper strips for dipping

Put all ingredients except avocado and red pepper in a food processor.  Blend until smooth.  Add salt and pepper to taste. Stir in avocado chunks by hand, and serve with red pepper strips.

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Gazpacho is one of the most satisfying meals to eat during a heat wave.

It also just happens to be raw and vegan, but that doesn’t stop it from masquerading as a chilly indulgence, especially when loaded with fresh corn, mango and avocado.

Here’s to eating well while staying cool.

Mango Corn Gazpacho

• 3 small to medium tomatoes
• 1 red bell pepper
• 1/4 onion
• 1 garlic clove
• 2 large handfuls of cilantro
• 2-3 tbsp olive oil
• 1 ear of corn, kernels stripped
• 1 ripe mango, diced (Check out this handy video on how to dice mango.)
• 1 avocado, diced
• Salt and pepper to taste

Combine tomatoes, red pepper, onion, olive oil and garlic in a food processor.  Blend to your desired level of smoothness.  I prefer to leave it chunky.  Season to taste with salt and pepper.  Mix in corn kernels and mango chunks by hand.  Serve chilled and topped with diced avocado.  Serves 2-4.

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{The table, in Amy’s good friend Sara’s back yard.  Sara was my cohost extraordinaire and provided three crucial party elements: space, flowers, and wine.}

When you’re throwing one of your best friends a baby shower, and her favorite color is blue, and she’s having a girl, and she’s a super talented interior designer for whom you’d like everything to look just so, you’ve got a problem on your hands.

That’s the thicket in which I found myself. Thank goodness Amy unwittingly saved the day by blogging about her nursery color palette.

{Read about Amy’s nursery design, inspired by these fabrics}

I knew her cheery mix of tomato reds, peach pinks and fuchsia would translate seamlessly into party decor.  Now for the easy part: sourcing and styling!

{Flowers by The Celebrated Flower, courtesy of my co-host Sara Saltzman}

{Paper pom poms from melodywei on Etsy.  These arrive flat, so allow 5-10 minutes per pom pom for fluffing.  If you have time, you can make them yourself.  Check out Martha’s directions and various YouTube tutorials.}

{Striped and polka dot straws via Amazon, vintage striped and polka dotted glassware and linens (floral ablecloth, pink napkins, white and red napkins) from Etsy. The gingham tablecloth underneath can be found at home stores and even hardware stores in the summertime.}

{Beach Gourmet catered the most delectable New England lunch: lobster rolls, local goat cheese and eggplant sandwiches, local greens, and strawberry shortcake for dessert.  I’m kicking myself that I didn’t take more pictures of the food!}

{Lobster cookie cutter favors kept the New England theme going.}

{One of my favorite details: we sipped white tea punch from pink ombré cocktail glasses. This is yet another vintage tablecloth from Etsy.}

{Here’s the guest of honor, with her lovely sister-in-law Jenny.}

No shower post would be complete without a picture of the adorable mom-to-be.  Seeing Amy celebrate her almost-here baby among friends and family was a joy.

The cherry on the top?  When she gushed over the linens and I convinced her to take a tablecloth home!  Now that’s when you know you’ve nailed a color palette.

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