I'm absolutely thrilled to break my introverted mindset of hiding in my studio (intesified by the various events of the past two years), and finally get out of my shell and co-host an art & olfaction event at my dear friend Hasi's!

The event will take place next Saturday, July 16th, 11am-1pm, at one of my favourite sanctuaries: Hasia Naveh's Fiber Art Studio in Bustan HaGalil. Hasi is a dyer and quilter who seduced me into the world of ecoprint and natural dyes. I've taken numerous courses and workshops at her enticing studio, and am so honoured to be invited to partake in JulyART weekend of art events organized by זמן גליל מערבי עמותת תיירות Western Galilee Now Small Business Consortium.

In our event, Hasi and I will discuss our passion for plants, colour and scent. We'll showcase how we extract fragrance and colour through special techniques, both ancient and modernized of enfleurage, ecoprinting, botanical dyes, soap making and more. We'll let you experience our world, residing at the intersection between colour, scent and synesthesia - the role that colours, emotions and memories as a portal for storytelling and our very own personal healing.

We will also have some refreshments, as well as unique and carefully curated perfumes available for purchase exclusively during the event.

Just one word of warning: The event is already sold out!
You can be put on the waiting list though. <3 Thank you for everyone's enthusiasm! It is truly heartwarming! <3

This summer I've started a new round of the seasonal subscription boxes. I've decided to dedicate each season to its corresponding element, and the first one is none other than fire!

Fire is a powerful element, symbolizing the flame within that motivates us to create, change and explore. Fire is what inspires curiosity, adventure, creativity, passion and desire.

Fire needs nurturing. Otherwise it will burn and consume and leave the person depleted both physically, emotionally, mentally  and spiritually. Therefore, it needs to be grounded in Earth too. Physically, in form of fuel or firewood, and a vessel to contain and limit its burning flame's range; as well as symbolically, be contained and focused, and be nourished and tended to within the ongoing ebb and flow of the other elements. 

For example: When we're washed by sadness (an emotion that's associated with the element of water), it is natural that we'll feel less motivated and and with less creative and sexual energy. Maybe a new fire will need to be set after such a wave. And that is okay, of course. 

In ancient medicinal practices, including Herbal Medicine of various traditions, and in Ayurveda, various plants, foods, spices and incense materials are used to balance and fine-tune an organism's system on all levels - physically, emotionally, mentally and spiritually. Substances that warm the body and create movement in it are used when a person is lacking the element of fire. For example: improve circulation of blood, to increase libido, and to aid digestion. The digestive tract itself is considered the furnace of the body, where all the heat is generated by digesting and breaking down nutrients in through series of chemical reactions. 

Summer is a time when energy runs high in a lot of plants. It is a symbol for the peak of life, where trees are fully dressed up in their green garb again, and all the fruits are at their ripest and juiciest. In terms of botanicals, perfumes and incense associated with the element of fire are many of the warm, heating spices, for example black pepper, cloves, cinnamon, chili and cayenne; Powerful incense materials such as dragon's blood, frankincense, benzoin and tobacco; Perfumes containing these as well flamboyant flowers like carnation, champaca and pelargonium. 

For the Summer Subscription Box, I've included a selection of fiery and summery concoctions:
- Matchbox decorated with Islamic patterns, and filled with two types of incense:

- Triple Goddess incense cones (with Dragon's Blood, White Copa and Black Copal)
- Sandstorm Among The Palm Trees (AKA Oasis Nerikoh) - Japanese-style, smoke-free kneaded incense, to use on an incense heater 

- Karo Karounde Crème Parfum, over a base of tonka butter and jasmine floral wax. Karo Karounde is an African flower with a creamy and green, gardenia-like scent (it also related to both gardenia and cacao). 

- Tomato & Nigella (Black Seed) Soap Bar, with Rhassoul red clay and activated charcoal; or - Dragon's Blood soap bar (with Rhassoul and pink clay as well). 

- Mélange Enfleurage 2021 from last summer - made from an infusion of plumeria,  quisqualis  and sampaquita flowers over coconut oil. 

- Ras El Hanout made in house by yours truly. 24 spices I carefully selected and finely ground, from the world's finest and most exotic ones imaginable, selected for their spicy and floral, complex aroma. May be used to add a spicy perfumery twist to both sweet and savoury dishes, i.e.: add a pinch of Raw El Hanout to Chocolate Truffles or Brownies; to pickled lemons, Couscous stews and any Tagine dishes, and my favourite summer staple - Mograbieh & Legume salad with Ras El Hanout & Pickled Lemons.

One of our summer staples and all-time favourites is this wonderfully flexible Mograbieh salad. Both filling and refreshing, with a balance of flavour - salty, tangy, spicy, nutty and milky sweet.

Morgabieh are dried-up semolina balls, about the size of a pearl or as small as a lentil. They are rolled and either kept frozen or left to dry, and can be prepared much like pasta. Because the mograbieh I originally used for this recipe was pearl-sized, I liked to use medium to large sized cooked beans, such as pinto beans with it. Now that I only find very small sized maftoul (the Palestinian version of the same thing), I like to pair it with smaller legumes, especially chickpeas. In all truth though, the mograbieh may be substituted for any pasta shape you have on hand, and paired with any similarly sized and attractively shaped legume. In one instance, I even used star-shaped pasta with lentils. 

What gives this dish its distinctive character and flavour is the various textures, colours and seasonings:  The texture ranges from al-dente pasta and buttery cooked legumes, crunchy onions, and pop of flavour and colours from the various pickled lemons, sun-dried tomatoes, black olives, capers and more. 

INGREDIENTS: 
2 cups cooked pinto beans or chickpeas 

200 g mograbieh or maftoul, cooked to al-dente stage (see instructions on the package you purchase) 

1 medium sweet onion, minced

1 handful of sundried tomatos, chopped

1 handful brined and wrinkly black olives (Moroccan-style), rinsed, pitted and chopped 

1-2 Tbs capers, rinsed 

 1/2 lemon, cut lengthwise into quarters and sliced very thinly

1/4-1 tsp chili flakes or to taste (depending on how spicy you want your salad to be; I like to use Korean chili flakes which are very mild) 

1/2 tsp Ras El Hanout 

1/2 Sweet red or yellow bell pepper, quartered and sliced (optional)

Olive oil, to taste 

- Prepare each ingredient as described. Set aside 

- While the beans and/or Mograbieh are still warm, add the olive oil, spices, sun-dried tomatoes, olives and capers. 

- Wait for everything to cool off completely before adding the onions and lemons.

- I like to let this sit in the fridge for at least a few hours if not over night before serving. This allows for all the flavours to marinate, and the fresh lemons turns into lemon pickles! 

- Just before serving, add a few slices of quartered bell peppers to the salad. The rest of the salad keeps for at least a week in the fridge otherwise. It's like a meal all on its own, full of flavour and nutritious as well (grains, especially whole, and legumes together, form a complete set of all the 22 necessary amino acids). All of these points make this dish an excellent choice for picnic and camping trips too. I have so many fond memories of this salad, it has nourished me in more circumstances than I care to detail here. And brought good memories of lakeside camping and beach picnics from my happiest days when I was stuck at the hospital half of last summer, caring for my daughter. It certainly has merit! 

Bon Appetite!