Haight Street and Roasted Vegetables with Tea Leaves

I had an appointment with my anthroposophic Doc in San Francisco yesterday.  I’ve been having vertigo that lasts for a few seconds when I lay down, and inner ear congestion, so I sought her help.  She is an amazing woman with more accomplishments than I can ever remember.  She studied Psychology and Pre-medicine (1959) , earned her medical degree from the Medical College of Pennsylvania, and trained in Adult Psychiatry at St. Vincent’s Hospital in New York City.


She then received a fellowship in Child/Adolescent Psychiatry at Children’s Hospital in Washington, D.C. and served as a psychiatrist in the Peace Corps. She trained in classical Homeopathy in Greece and continued her studies in Osteopathic Manipulation and Craniosacral Therapy at Michigan State Ostepoathic College. Her integrative medical studies then took her to France, where she studied Auricular Medicine and later Homeopathy in Germany. Her studies then led her back to UCLA where she completed the “Doctors Course in Acupuncture”!!

Now in her late 70’s, she lifts weights (earned her last championship title in 2007), paints, plays classical piano, treats patients, and more.

Anyway, it’s always a wonderful experience visiting her home/office.

Haight Street, San Francisco

J and I drove in 4 hours early since he had a meeting on Haight Street with contractors bidding for a remodel on a new building his bosspurchased to turn into another Rasputin Music store.  I hadn’t been to Haight in a number of years.  My niece RC and I used to go to a Middle Eastern restaurant across from the building where J has his appointment, to enjoy the food and belly dance to live music.

Everyone knows that one aspect of San Francisco’s charm is the wonderful Victorian architecture.  The intricate wood work and eye-catching colors never cease to please me.

A lovely Victorian on Haight St., San Francisco

Haight Street is best known as the principal street in San Francisco’s Haight-Ashbury district. The Haight-Ashbury district is famous for its role as a center of the 1960s hippie movement. College and high-school students began streaming into the Haight during the spring break of 1967.

Hunter S. Thompson labeled the district “Hashbury” in The New York Times Magazine, and the activities in the area were reported almost daily.  During that year, the neighborhood’s fame soared as it became the haven for many of the top psychedelic rock performers and groups of the 60’s.

I’m sure we all remember the Summer of Love, the social phenomenon in the summer of 1967, when about 100,000 people converged on the

Haight-Ashbury triggering a major cultural and political shift.

The ‘Peace Cafe’ located in the Red Victorian, is neighbor to a Vintage Costume and Rental store.  We got ourselves something to drink from a cafe across the street that J likes, decorated with huge paintings on canvas based on “The Wind in the Willows”, and a counter person who remembered J from last week and how he liked his Chai Latte!

The trip pooped us out, but we still stopped at Whole Foods on the way home, since I had run out of veggies and Almond Cheese.

My daughter and her fiance were dropping by for dinner, so after resting for half an  hour, I decided to roast the Veggies, bake some Cod filets with Ginger and Green Onions, and steam Butternut squash with a hint of coconut oil, salt and pepper. For a salad I made Slaw with Red and Napa Cabbage.

Roasted Rainbow Vegetables

8 Servings

 ~I only use veggies that are Organic.

  • 1 cup chopped Red Cabbage
  • 1 cup coarsely chopped Onion
  • 3 Zucchini, cut in half lengthwise and sliced 3/4″ thick
  • 3 Carrots, sliced 3/4″ thick
  • 1/2 large Eggplant, cut in chunks
  • 2 cups Butternut Squash, cut in bite size chunks
  • 2 Sweet Potatoes, cut in bite size chunks
  • 7 -10 cloves Garlic, halved if large
  • 2 Tbs. Green Tea leaves (reserved from making tea, or soaked)
  • 2 Tbs. Olive Oil
  • Sea Salt
  • Black Pepper
  • 1 tsp. Caraway Seeds
  • 1 tsp. Cayenne Pepper

Pre-heat oven to 425ºF ; 220ºC.

Combine veggies in a large bowl with tea leaves. Add Olive oil and toss to coat thoroughly.

Sprinkle with Sea Salt, Black Pepper, Caraway and Cayenne. Toss again until evenly coated with the spices.

Spoon Veggies into a large ceramic or glass baking dish that has been lightly sprayed with Coconut or Olive oil.

Roast veggies for 30 minutes, toss them with spatula and continue to roast for another 10-15 minutes or until carrots are tender.

Adjust seasoning, and serve hot.

~ Bon Apetit!


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