A couple of days ago I had the pleasure of meeting some friends-of-a-friend, the charming couple Justine Lynch and Tom McCauley.
A Brooklyn-based acupuncture, alternative medicine, and cookery duo, Justine and Tom have a great project in the works that seeks to incorporate joyful, conscientious eating as part of an overall body-loving approach to health. Sounds like good sense, no? And yet so many people still consider “healthy eating” to be synonymous with “boring” and “self-deprivation.”
Clearly these individuals’ brains are lacking in food, and therefore common sense.
Apothecary Kitchen, part of Justine and Tom’s up and coming holistic services center, Mountain, will focus on fresh, locally-sourced, organic foods that are treated with integrity and prepared simply to allow for maximal nutrient and energy benefit to the consumer. Like, for example, the salad of fresh greens they offered me, picked from their own rooftop garden. Or the moist, floral carrot cake baked with honey from their very own bees!
That’s right, this multi-talented couple can add urban apiculture to their list of accomplishments, as they tend to a hive on their roof situated amongst their potted garden plants. Right across the street from Prospect Park, their bees are probably responsible for pollinating half the flowers in the Brooklyn Botanical Gardens.
Tom has a long history of chef work behind him, and he’s combining it with his and Justine’s knowledge of holistic medicine to help people eat better on a day-to-day basis.
Licensed acupuncturists, both, as well as specialists in Chinese herbal medicine, Taoist medicine, and bodywork, they’re working to create a space where people can care for every aspect of their physical selves, and by extension, their spiritual selves.
I think you’re all fairly familiar at this point with the importance I place on feeding the heart/soul simultaneous to feeding the body. But don’t for a moment think that only sugary, fatty, generally unhealthy items feed the soul! That salad they fed me took me on a mental trip to a lush sun-drenched garden where bees buzzed while the green leaves drank up the rays. I felt like I drank up the sun rays myself, just by eating them. (the greens, not the bees)
As for the carrot cake, suffice it to say I didn’t put my fork down until my plate was empty. Super moist, soft, dusted with powdered sugar and perfectly perfumed with honey, this is a great summertime treat - though it would also be perfect in the winter when you’re craving a dose of sunshine. Have you noticed how many of the recipes I post here incorporate honey? It’s happy-making, for small people and tall people alike.
Tom was good enough to share his carrot cake recipe with me and agreed to my posting it on here for all to see. Give it a try with some local honey from your area, or maybe a new varietal honey you’ve been dying to play with, or even carrots from your own garden!
And as for Tom and Justine’s project, Apothecary Kitchen within the larger framework of Mountain, pass along a little bit of your love and support to help make this beautiful vision into a reality. Check out their Kickstarter campaign here and drop a dollar (or several!) in the basket.
Then get back into the kitchen, cause the sooner you start this carrot cake the sooner you get to eat it!