NewburyportNews.com, Newburyport, MA

May 22, 2013

Healing ways

Market features healthy cookbook, live music

By Ann Reily
Features Editor

---- — Inspired by The Newburyport Farmers’ Market, Roberta Horsman wanted to create the same atmosphere with a focus on art and healing.

The result is the Newburyport Healing Arts and Crafts Market, a monthly event at the First Religious Society of Newburyport.

This Saturday’s market, the third this year, is “bigger than it has been before,” said Horsman, a Merrimac resident who previously organized art shows and healing arts festivals at the First Religious Society.

Highlights will include healings, tarot readings, live music, free refreshments, and a number of vendors selling everything from fine crafts and paintings to plants and puppets. Half-hour talks on subjects such as acupuncture, Shamanic dreamwork and chakra balancing will be scattered throughout the event, which runs from 10 a.m. to 4 p.m.

New to this weekend’s market are Marilynn and Steve Carter, a couple from Dover, N.H. Marilynn is the author of “No Fret Cooking,” a cookbook that focuses on focuses on fresh, local ingredients without artificial colors, flavors or preservatives. To accompany the book, Steve composed two CDs, “Music to Cook By” and “Music to Dine By.”

A holistic health practitioner with her own practice, Many Paths for Health, Marilynn Carter said she came up with the idea for cookbook while on a diet for allergies.

“While on the diet, I’d tried lots of new foods but was also looking forward to having some old favorites,” she said. “I thought that doing (a cookbook) would be a good way to share what I’d learned and spread awareness about alternatives to others.”

Carter said she was halfway through writing the book when she realized it needed music. Her husband was happy to oblige.

“Steve and I have been married for 44 years, and he’s always played music for me when I cook, so the idea of pairing a cookbook with music seemed natural to me,” she said.

“While preparing food while listening to music, a connection is made between you, the food and the music that takes one on a culinary adventure to nurture, tantalize and stimulate the body, mind and spirit,” Marilynn Carter said.

The two CDs feature 22 songs, including 16 that go with specific recipes, such as “Pepper Poppers,” a song inspired by Mexican mariachi music, and “Blueberry Blues,” a swing-style tune to pair with Blueberry Blues Bread.

“No Fret Cooking” was published last year and won an honorable mention at the New England Book Festival in December 2012.

In addition to selling autographed copies of her cookbook, Marilynn Carter will offer a combination of energy sessions, including reiki, Jin Shin Jyutsu, healing touch and crystal healing.

Steve Carter, a jazz guitarist who taught English and music classes at Berklee College of Music for 25 years, will perform at the market and answer questions about composition and recording. Two of his other CDs, “Touching Light” and “Act I,” will also be available for sale.

Horsman met the Carters during an Earth Day event at Portsmouth Health Food Center in New Hampshire and thought they were “perfect” for the market.

The owner of Roberta’s Herbs, Horsman will sell a number of items on Saturday, including her homemade herbal products and medicinal plants.

“I’m selling these really gorgeous silk saris that were donated by women in India,” Horsman said. “You can use them as curtains, you can use them as tablecloths.”

All proceeds from sales of the saris, which are $45 each, will benefit Child Haven International, which aids women and children in India, Nepal, Tibet and Bangladesh.

Also new to this month’s market is a raffle with items donated by artists and healers. Anyone who buys something from a vendor will be eligible to win a prize, Horsman said.

Recipes from ‘No Fret Cooking’

Pepper Poppers

Yields 18

1 10-ounce package of mini peppers

3 cups yellow Yukon gold potatoes or potato of choice, peeled and chopped

3 garlic cloves, minced

1 tablespoon extra-virgin olive oil

1 tablespoon butter

1/4 cup cheddar or cheese of choice, grated

1/3 cup of corn, frozen niblets or fresh if in season

1/2 cup of scallions, thinly sliced

3 shakes cayenne

1/4 teaspoon sea salt

1/4 teaspoon ground cumin

1/4 teaspoon chili powder or to taste

Sprinkle of paprika

1 chili pepper, finely diced (optional)

Boil potatoes and garlic until tender. While potatoes boil, cut off tops of peppers, remove seeds, wash but do not dry, and brush all around outside of each pepper with oil and broil until peppers are slightly blackened on both sides. Allow to cool a bit.

While peppers blacken and cool, mash potatoes with butter, stir in cheese and mix until well-blended. Add corn, scallions, spices and chili pepper. Stir until everything is well-blended, and adjust seasoning for personal taste.

Using a small spoon, fill mini peppers with potato and vegetable mixture, mound a bit, and sprinkle lightly with paprika. Place in a shallow casserole and heat until warm.

Melon Sunset

Serves 4

3 cups honeydew melon, cubed

1 avocado

1 teaspoon shaved 70 percent dark chocolate

Mini dark chocolate chips to decorate

Fresh mint, for garnish (optional)

Cube melon and blend until smooth. Peel and chop avocado and add to melon mixture. Blend until all mixed.

Grate chocolate. Put some melon and avocado mixture in a parfait glass. Sprinkle with some shaved chocolate. Pour another layer of melon and avocado mixture over chocolate and sprinkle a little more chocolate on top.

Decorate with some mini dark chocolate chips and garnish with a piece of fresh mint if desired.

Blueberry Blues Bread

Yields 1 bread, 2 small breads or 20 muffins

21/2 cups brown rice, whole wheat or spelt flour (Cook’s choice — brown rice flour)

1 heaping teaspoon baking soda

1/2 teaspoon sea salt

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/4 cup maple syrup

1/4 cup molasses

2 organic eggs

1/4 cup extra virgin olive oil

1/4 cup applesauce

2/3 cup green tea, steeped 15 minutes

1 cup blueberries

Butter or parchment paper

1 tablespoon of sugar, optional

Preheat oven to 350 degrees. Measure flour and dry ingredients into large mixing bowl. Stir until well-blended. Add eggs, maple syrup, molasses, oil, applesauce and green tea. Beat on low speed until all blended. Gently fold in blueberries.

Lightly grease pans or line with parchment paper. For muffin pans, recommend using unbleached paper baking cups. Pour batter into a 9-inch-by-13-inch pan, small bread pans or muffin pans. Sprinkle small amount of sugar over batter prior to baking to give a more finished look when baked.

Bake 15-20 minutes for muffin pans, 30-35 minutes for small bread pans or about an hour for a 9-by-13 pan. To avoid overcooking and make sure bread is done, insert a toothpick into bread before stated time. Bread is done when toothpick comes out clean.

Remove from oven, let sit 15 minutes before removing from pans, and place on a cooling rack until cool enough to serve.

Note: Recipe is gluten-free if brown rice flour is used.

— All recipes courtesy of Marilynn Carter

If you go

What: Newburyport Healing Arts and Crafts Market

When: Saturday, 10 a.m. to 4 p.m.

Where: First Religious Society, 26 Pleasant St., Newburyport.

More information: Free. Future markets are scheduled for June 29, Aug. 3, Sept. 14, Oct. 12 and Nov. 9. Visit healingartsmarket.blogspot.com to see all participating vendors.