By Molly Patrick
May 13, 2014
Have you ever walked into a hippie’s kitchen and thought to yourself:
“There it is…there’s that damn smell again. And isn’t it the same smell that I whiffed while I was at that food co-op the other day, picking up my Chia Seeds? Yes, I think it is that smell! What the crap is that smell?”
That’s right lovers, the kitchen of hippies and food co-ops all have the same smell – around the globe.
It’s one part musty, one part curry, one part woody, a touch of earthy, add a little sweet, a touch of funk and a sprinkle of pungent and you’re there.
It’s a smell that you can never set out to achieve, you can only build it naturally, over time.
Like a great Sommelier, or a magical Perfumer, I’m going to deconstruct that mysterious hippie smell right here and now.
Hang on to your chia seeds, it’s gonna be good.
The Breakdown of Smells:
Musty – Patchouli mixed with a tinge of B.O.
Curry – This is just curry straight up. Hippies love to cook with curry, but for some reason, they never actually cook Indian food.
Woody – Herbs that make up some blend of tea (guaranteed to include Burdock Root, Chamomile, Oatstraw and / or Nettles.
Earthy – Definitely the compost and the pot.
Sweet – Incense, Probably Nag Chompa or Sandal Wood.
Pungent – Onions and garlic, lots of them.
Funk – Some type of fermentation happening, likely sauerkraut.
Shake ‘em up, fold in some love and you have Eau D’ Hippie.
You can start making your very own Eau D’ Hippie right now, my flower child!
Here’s a cauliflower carrot soup recipe to help get you started (oh, and don’t forget to put on some Grateful Dead before you start chopping those onions, it will help).
- 1/4 cup water 59ml
- 1 onion 240g, chopped
- 1 cup carrot 140g, chopped
- 5 cups cauliflower 600g, cut into bite-sized pieces
- 1 teaspoon dried oregano
- 6 cups low-sodium veggie broth 1.5qt
- Salt and pepper to taste
- Heat the water in a large soup pot. When it just starts to steam, add the onions and carrots and cook for 3 minutes, stirring occasionally.
- Add cauliflower and broth and bring to a boil.
- Simmer for 15 minutes and then turn off heat.
- Place 3 cups of soup in a blender and blend until creamy and smooth.
- Pour back into the soup pot and stir to combine.
- Add salt and pepper to taste.