I know in my previous post about Ostara I had mentioned a recipe for some sourdough rosemary rolls…. 

Today is the day. Rosemary, to me, is one of the best herbs in the world, I think everybody should have some in their garden. It smells amazing, is relatively hardy (you can even grow it in the arid zone that is the Arizona I grew up in). It has a laundry list of medicinal benefits that I will get to at a different time because I could wax poetic about Rosemary and all its uses for a while, and I will, trust me. But for today we will stick to just the culinary aspect and some of its symbolism in Ostara celebrations.  

Traditionally, Rosemary has actually been used in a wide variety or celebrations and traditions throughout time, and while many other herbs and flowers have greater relevance specifically to Ostara, it is one of my favorites to work with because almost anybody can get their hand on it and from a cooking standpoint it flavor is deep and its uses are endless. In regard to Ostara, Rosemary symbolizes purification and ingenuity. This is the time of year to refresh, welcome in new energy and air and be receptive to changes around you. That requires you to first declutter and purify your space. You have to make room for new things before you can fit them into your life.  

Baking bread is also one the more traditional ways to celebrate Ostara, and in my personal opinion almost everything is better with cheese…. therefore: Bread + Rosemary + Cheese = Mozzarella Stuffed Rosemary Sourdough Pretzel Rolls! I know it looks like there are a lot of steps, but I broke it into tiny bite sized pieces for ease of reading and doing. It’s not hard, I promise.  

You can either buy a sourdough starter online (I know you can find decent ones on Esty), or you can make your own with a little advance prep, it’s much easier than it sounds. Check out our post on how to make sourdough starter Here. 

Now let’s get to it!  

Instructions: 

1. Combine warm water, sugar and starter in the bowl of a stand mixer (or regular large bowl if doing by hand). let sit 3-4 minutes until starter has had a chance to breathe.  
2. Add approximately 4 cups of flour and salt and mix on medium speed for approximately 10 minutes. If by hand approximately 15 minutes. mixing is extremely important because this is where your gluten develops. dough should be smooth and satiny to the touch, moist but not sticky; and definitely not dry. It will pull away from the sides of the bowl gently. If your dough is too sticky, continue adding flour 1/2 cup at a time, allowing a minute or two of mixing between each addition. Dough should pass the window test. For bread basics and tips click Here. 
3. Once your bread has gotten close to this ideal texture, add your rosemary and butter and knead an added 3-4 minutes until butter has been fully absorbed (butter inhibits gluten production so you do not want to add it too early). 
4. Tip dough into a clean, oiled bowl and cover with a damp tea towel. Place in a warm area of your house and let rest until dough has doubled in size (roughly 1- 1.5 hours)  
5. Place your shredded mozz in the freezer (If you are using fresh mozz you will want to tear it into relatively small pieces first). 
6. Preheat oven to 425 degrees (F). Line two large baking sheets with parchment paper; and set aside. 
7.  Add water and baking soda to a large pot and bring to a boil. 
8. Divide dough into 8 equal rounds. 
9. Roll each round out into a 16″ rope. 
10. Roll each rope out so it’s 4 inches wide. 
11. Remove cheese from freezer. Add 2 tablespoons of cheese filling evenly along the rope. 
12. Tightly roll the dough back into rope being careful to pinch the edges together. 
13. Make a U shape with each rope of dough, holding the ends. 
14. Cross the ends over each other, pinching ends onto the bottom of the dough. you now have a pretzel!  
15. Place pretzels – one at a time – into the boiling cooking liquid. Cook for 30 seconds each. Remove pretzels with a slotted spoon, allowing any excess water to drip back into the pot before transferring to prepared baking sheet. It is important to not crowd your pot- take your time with this step. calm and clean are your friends. 
16. Once all pretzels have been boiled, brush the tops of each with egg wash. 
17. Place the pan in the oven and bake for 16-18 minutes. 
18. In a small bowl combine the rosemary, garlic powder, pepper, and salt. Brush the top of each pretzel with melted butter, then sprinkle on topping. Eat at once! 

Now go make a mess! Have fun! Change the toppings, switch out the cheese if you want, take pictures, share them with friends.  

All the best,  

Mikaela  

Food is something I am incredibly passionate about. And I’m sure you will see this as our physical space comes to life in the next few years.  Food is a powerful thing to me, It can bring all kinds of different people together and share all different kinds of feelings. Food can warm your heart, give comfort & take you back to your childhood. So I try to share a little of my passion for food with other people. Like everything else in life, my relationship with food has ebbed and flowed over the years. All the way from a childhood in the kitchen with my mom and grandma to culinary school and major stadium kitchens to a career shift where I drifted away from my love of cooking, through a medical diagnoses that changed my life because it completely altered how I ate and how I cooked; food has always been an adventure for me. 

 
For a while, I gave up on cooking. With a sudden diagnosis of Systemic Lupus and Fibro Myalgia, I hit a point where I felt like I was hearing the phrase “you can’t have that.” a lot. and it destroyed my love of food for a long time. Everything I loved was on a list of foods to avoid as I was put on a low sugar, low carb, no red meat anti-inflammatory diet. Cooking was no longer fun, it was frustrating, and depressing, and a constant challenge. BUT after all the crazy dieting, and structural changes, I noticed that nothing was really changing. I wasn’t getting any better, my symptoms weren’t changing. I was still spending a crazy amount of time in doctor’s offices or in pain. So, I shifted gears again. I tracked down a rheumatologist, and spoke with a nutritionist and dietician. And again, my lifestyle changed. It became about moderation and regular exercise instead of keto/paleo/ low sugar or whatever else it was they had been trying to throw at me before. It reaffirmed my personal beliefs in nutrition. It allowed me enough wiggle room to begin to enjoy cooking again. I cannot stress enough how strongly I believe that there are no such things as bad foods…

EVERYTHING IN MODERATION

But it did allow me to educate myself a bit more thoroughly on balanced nutrition. On tracking your macro nutrients- which is incredibly important to finding balance. On the importance of having balance in your gut bacteria; and on the fact that no 2 people’s diets should really ever be the same. There is power in food science. and if you’re like me and not only have congenital terminal illnesses and therefore don’t want to spend the rest of your life on a slew of narcotic pain killers and steroids, then it is an amazingly liberating feeling to be able to take back some of your control simply by altering or supplementing your nutrition without giving up all of the things you love.  
 
I became incredibly passionate about nutrition and focused on nutrition for people with chronic illnesses. I have seen a complete shift in my attitude about food and in my overall health and happiness. This is one area of our community I am most excited to build: a place to share information, along with practical people recipes. 

I’m hoping that what I share will resonate with some of you, and even more so surprise you- both in its results but also with its simplicity. Eating well doesn’t have to be the mystery that the modern world makes it seem, and in the coming months I cannot wait to dive into more diverse and specific topics within the food/ nutrition/dietary sphere. 
 
And no, I’m not about to try and sell you some bizarre dietary supplement, vitamin or convince you to go vegan, keto, vegetarian, pescatarian or anything else. I still eat bread- yes, bread with GLUTEN in it. That word that has all of a sudden become evil in the 21st century after 2000 years of it being a building block of society. I will also never give up my cheesecake. EVER. you can pry it out of my cold dead fingers. I still enjoy sitting in my grandfather’s old chair with a glass of Scotch from time to time. I will still share cake recipes, and book reviews, and all the bread recipes you can take. But I also want to create a space to teach people about true nutrition: Balance. Little tips and tricks you can use to make eating more intelligently a heck of a lot easier. I want to break down definitions and make dietary and culinary jargon less scary for people. I want to share (dare I say it) HERBAL remedies. I strongly believe in a blend of true food nutrition, regular exercise, modern medicine (when used correctly), and old school herbology (yes, some homeopathic treatments really do work; its called grandma’s kitchen wisdom for a reason folks). 
 
This section of our community will be a place to learn and talk about shifting food paradigms on the most basic levels, and too hopefully remove many of the stigma’s surrounding certain food choices.  

 
I really hope you’ll join me on this next exciting journey, and that hopefully it will benefit someone else as much as it has helped me.  
 
Happy learning! 
Mikaela