INSPIRATION OFF THE MAT

Meaning Meeting

2012-02-02T08:23:00.001-06:00

"Each of us has a unique note to play...When people who live their meaning meet each other, a connection is made outside of space and outside of time that has a lasting effect. It becomes part of this bigger network of light that gives meaning to the whole of life."

-Llewellyn Vaughan-Lee, Sufi Mystic

Being in the Moment

2012-01-31T08:09:00.002-06:00

When the wind blows through the bamboo grove, the trunks clatter against one another. When it has passed, the grove is quiet once more.

(16th century Chinese, from Village Zendo)

There is a Vitality

2012-01-25T10:00:00.002-06:00

There is a vitality, a life force, an energy, a quickening that is translated through you into action, and because there is only one of you in all of time, this expression is unique. And if you block it, it will never exist through any other medium and it will be lost. The world will not have it. It is not your business to determine how good it is nor how valuable nor how it compares with other expressions. It is your business to keep it yours clearly and directly, to keep the channel open. You do not even have to believe in yourself or your work. You have to keep yourself open and aware to the urges that motivate you. Keep the channel open. ... No artist is pleased. [There is] no satisfaction whatever at any time. There is only a queer divine dissatisfaction, a blessed unrest that keeps us marching and makes us more alive than the others.

- Martha Gram

Blueberry Spinach Smoothie

2012-01-24T10:00:00.007-06:00

1 c frozen blueberries

1/2 c fresh spinach

1 c coconut water

1/2 of a banana

Blend in the blender + enjoy!

Love

2012-01-22T10:49:00.003-06:00

It is in this way that we must train ourselves: by liberation of the self through love. We will develop love, we will practice it, we will make it both a way and a basis, take our stand upon it, store it up, and thoroughly set it going.

-The Buddha, Samyutta Nikaya

Red Lentil Dahl with Coconut Milk

2012-01-21T08:43:00.001-06:00

2 tablespoons olive oil
2 cloves of garlic, minced
1" ginger, minced
1 onion (small/medium) chopped
1 cup tomatoes chopped
1-2 tablespoons madras curry powder OR 1 tsp each turmeric, cumin and coriander
2 green chili or ¼ cayenne (optional)
3 cups water

1 cup red lentils, well rinsed
¼ cup coconut milk
½ lemon juiced
½ bunch of cilantro

½ teaspoon sea salt

Heat olive oil in a soup pot on medium heat.
Add curry/spices, chilies/peppers, garlic, ginger, onions and tomatoes, sauteing until onions are soft.
Add water and lentils, bring to a boil, then turn down to a simmer. Cook for 20-30 minutes, until lentils are soft, you may need to add extra water if the water absorbs but the lentils aren't fully cooked.
Stir in coconut milk, lemon juice, cilantro and salt (to taste).

Ghee Fried Toast with Avocado

2012-01-20T15:48:00.000-06:00

Perhaps one of my favorite winter time snacks! Ayurveda suggests to increase fats and oils during the winter months and this certainly does it!

2 slices of bread (my favorite is Udi's Gluten Free Brown Rice Bread)

1 tbsp ghee

1/2 ripe avovado

salt + peper

Heat 1 tsp of ghee in a frying pan on medium heat, I prefer cast iron
Spread ghee on each side of bread slice
Fry bread until each side is browned
Spread slice or spread avocado on toast
Sprinkle with salt + pepper to taste

Celebrating Winter Solstice

2011-12-21T07:56:00.003-06:00

Bowing in infinite gratitude, releasing that which no longer serves and setting intentions to illuminate the path.

The Winter Solstice is the longest night and the shortest day. The dark triumphs but only briefly. For the Solstice is also a turning point. From here (until the Summer Solstice), the nights grow shorter and the days grow longer, the dark wanes and the Sun waxes in power. From the dark womb of the night, the light is born. A mighty battle between the dark and the light in which the light always prevails.

Solstice ritual assists to release the old and illuminate the path ahead. It uses the elements of fire and water, along with winter energy to allow us to surrender our shadows and the transformations that the new year will bring. It is aimed at creating a timeless stillness, which is much like being in the womb...a celebration of rebirth. It is a creative vortex, which penetrates our inner physical bodies and weaves the outer manifestations of our daily lives.

As we ignite the flame we ask to be lead from untruth to truth, darkness to light, and death to immortality.

OM
Asatoma Sat Gamaya
Tamasoma Jyotir Gamaya
Mrityorma Amritam Gamaya

My Grandpa's Two Cup Bean Soup

2011-12-20T22:45:00.000-06:00

2 cups great northern beans

1 tbsp olive oil

2 cups onion, chopped
2 cups celery, chopped
2 cups carrots, chopped
2 cups ham, cubed
1 bay leaf
1 tbsp fresh thyme
10 pepper corns

6 cups filtered water

1/2 tsp salt (added after beans are fully cooked)

1. In a large bowl, soak the beans overnight in 2-3 times the water as beans. After soaked, rinse beans well.

2. In a large soup pot, heat oil on medium heat. Add onions, celery, carrots and bay leaf, sauteing until the onions are translucent.

3. Add the well rinsed beans, ham, thyme and 6 cups filtered water. Bring to a boil, then cover, and turn down heat to a simmer cooking for 1-1 1/2 hours or until the beans are tender.

4. Wait to add the salt to taste after beans are cooked as it hardens their skin prolonging cooking time if it is added sooner.

5. Garnish with fresh thyme.

Lamb Curry

2011-12-19T22:03:00.004-06:00

1 lb lamb

1 cup frozen peas

1 tbsp olive oil

1 cup onion chopped

1 tomato chopped

1 tbsp minced ginger

2 tsp cumin ground

1 tsp coriander ground

1 tsp turmeric

1/2 tsp mustard seeds

1/2 tsp pepper

1/2 tsp salt

1/2 cup water

1. Heat oil in a large skillet on medium heat adding onion, tomato, ginger and all spices. Cook for until mustard seeds pop or a few minutes.

2. Add lamb, sauteing until lamb is browned on all sides.

3. Add water, reduce heat, and cover for 20-30 minutes or until lamb is tender (stir periodically + add more water if necessary).

4. When the lamb is cooked, add peas and cook until they are warm.

2011-12-14T09:43:00.000-06:00

rain drops coming down
sitting in the the not knowing
the incense smells sweet

Salmon Patties with Caper Aioli

2011-10-19T21:31:00.004-05:00

Salmon Patties

3- 6 oz cans salmon

1 slice of bread, crumbs

1/2 c mayonnaise

1/4 c onions, chopped

1/4 c fresh parsley or dill chopped

juice of half a lemon

2 eggs beaten

2 tbsp olive oil

Caper Aioli

1/2 c mayonnaise

1 tbsp lemon juice

1 tbsp capers, chopped

For the salmon patties, in a large bowl, place salmon using a fork to flake and to find any bones that you may want to remove. Add all other ingredients (except olive oil), mixing well with a fork or your hands. Using a 1/2 c at a time, form patties. In a large heavy skillet, heat the olive oil on medium heat. Fry each salmon patty side for 3-5 minutes or until golden brown. To make the aioli, mix mayo, lemon and capers.

Makes 5 patties

Sweet Squash Soup

2011-10-16T20:39:00.002-05:00

1 butternut squash
1 pie pumpkin
1 tbsp olive oil
1 onion, diced
1" ginger, minced
1 tsp nutmeg
1 tsp cinnamon
1 tsp allspice
1 tbsp fresh thyme
1 bay leaf
2 cups veggie stock
¼ c maple syrup
½ c cream

Preheat oven to 400 degrees. Pierce squash + pumpkin several times with a sharp knife, place them on a baking sheet and bake for one hour or until fully cooked. Once the squash + pumpkin are cooked, carefully (they will be incredibly hot) cut them open to scoop out and discard the seeds, then scoop the flesh out of the skin. Set aside.

In a large soup pot, heat olive oil on medium heat. Saute onion, ginger, nutmeg, cinnamon, all spice, bay leaf and thyme until onions are tender and translucent. Add squash, pumpkin, veggie stock, maple syrup and cream, stirring well. Then blend in the blender until smooth, adding water if needed for thinner consistency. Place back into the large soup pot, cooking on medium until fully heated. Garnish with fresh time + a sprinkle of all spice or cinnamon depending on what you like more!

Autumn Omelets

2011-09-27T10:28:00.007-05:00

As a child my grandparents owned a bed + breakfast in southwestern Wisconsin along the Mississippi river. I spent many summers learning the fine art of making beds and omelets. In my eyes, my grandfather was a master omelet maker. Omelets allow for infinite creativity and variety. I love that omelets adapt to the seasons, below are a few of my favorite autumn omelets.

1. In a non-stick skillet, heat 2 tsp olive oil on medium heat.

2. Add desired seasonal vegetables and cook until tender, see below for ideas, remove from skillet and set aside.

3. Whisk 2-3 eggs in a side bowl, add a shake of salt.

4. Add another 2 tsp of olive oil to the skillet, and then pour whisked eggs into the hot skillet.

5. Watch closely, as soon as the egg is slightly firm on the bottom side + flip able, flip.

6. Place cooked seasonal vegetables in the center. Fold the egg ‘disc’ in half around the filling. Press the omelet with the spatula to get out any liquid from center to cook fully.

7. Flip the omelet one more time to ensure both sides are cooked but not too brown.

My favorite fall seasonal fillings for omelets:

Crimini mushrooms, spinach, leeks and cooked bacon

Chard, leeks and kalamata olives

Roasted fennel and butternut squash

Arugula, red peppers and onion

Zucchini, basil and onion

Raspberry Lemon Mini Pies with Raw Nut Crust

2011-08-17T00:38:00.001-05:00

the crust:

1 cup raw pecans

1 cup raw almonds

1/2 tsp cinnamon

1/4 tsp ginger powder

1 cup medjool dates, pitted

Blend nuts and spices in food processor until finely ground.
Add dates and process until well combined.
Place mixture into muffin tins and press evenly onto the bottom and sides. Chill the crust while preparing the filling.

the filling:

2 1/2 cup frozen raspberries

2 cup apple juice

2 tbsp agar agar powder

1 tbsp arrowroot or flour dissolved in 2 T. apple juice

1 tbsp maple syrup

pinch of salt

zest of one lemon

1 tbsp lemon juice

Combine first three ingredients in saucepan and simmer over low heat until agar agar is dissolved, about 10 minutes.
Turn heat up to light boil and stir in dissolved arrowroot. Take off heat, add maple syrup, lemon juice, lemon zest and salt.
Pour into already prepared mini pie crusts, chill in the refrigerator for 1 hour to set.
Garnish with mint leaves + lemon zest.

Makes 12 mini pies

Chilled Cucumber Soup

2011-08-16T08:00:00.005-05:00

I am amazed at how incredibly delicious + simple this summer soup is!

2 large cucumbers, peeled + seeded

2 ripe avocados

2 cups water

juice of 1 lemon

1 tbsp or more of fresh tightly packed mint leaves

1/8-1/4 tsp cayenne pepper

1/2 tsp salt

1/2 tsp pepper

Place all ingredients in the blender, blend until smooth. Serve chilled + garnished with a mint leaves.

Serves 2

Chocolate Goji Berry Bombs

2011-08-15T20:00:00.007-05:00

1 cup dried goji berries

½ cup almond butter

2-3 tbsp maple syrup

4 tbsp unsweetened cocoa (i used dagoba)

1/4 cup finely grated unsweetened coconut (divided)

Place goji berries in a food processor with an 's' blade and process for a few minutes until loosely ground, then add the remaining ingredients mixing well. Roll into tablespoon size balls + coat with shredded coconut, top with a goji berry.

Mango Lassi

2011-08-03T11:07:00.005-05:00

Whether I am at my favorite restaurant in Madison, Himal Chuli or in India, I love mango lassi's although the dairy often doesn't fair well for my sinuses. My mango lassi at home swaps out the yogurt with coconut milk.

1 cup frozen mango

1/2 cup coconut milk (unsweetened)

1/2 cup water
1/2 tsp maple syrup (optional)

Blend all ingredients in the blender until smooth + enjoy!

Granola

2011-06-22T07:56:00.004-05:00

4 c oats

1 c chopped pecans

1 c sliced almonds

1/2 c raw pumpkin seeds

1/4 c chia seeds

1-2 tbsp brown sugar

1/4 c maple syrup or honey

1/2 tsp vanilla extract
1 tsp cinnamon

big pinch of salt

1/2 c dried fruit (optional)

mix all dry ingredients (except dried fruit) together. mix maple syrup or honey with vanilla, then add to dry mix, stirring until well coated. bake at 350 for about 20-30 minutes, stirring each 10 minutes, until it's lightly browned and a bit crunchy. remove the granola from the oven to cool and add dried fruit such as blueberries or cranberries. serve with fresh berries + milk.

*thanks sheryl for the original inspiration

Hokusai Says by Roger Keyes

2011-05-16T21:28:00.003-05:00

Hokusai says look carefully. He says pay attention, notice.

He says keep looking, stay curious. He says there is no end to seeing.

He says Look Forward to getting old.

He says keep changing.

You just get more who you really are.

He says get stuck, accept it, repeat yourself as long as it is interesting.

He says keep doing what you love.

He says keep praying.

He says every one of us is a child, every one of us is ancient, every one of us has a body.

He says every one of us is frightened.

He says every one of us has to find a way to live with fear.

He says everything is alive -Shells, buildings, people, fish,

Mountains, trees, wood is alive.

Water is alive.

Everything has its own life.

Everything lives inside us.

He says live with the world inside you.

He says it doesn’t matter if you draw, or write books.

It doesn’t matter if you saw wood, or catch fish.

It doesn’t matter if you sit at home

and stare at the ants on your veranda

or the shadows of the trees

and grasses in your garden.

It matters that you feel.

It matters that you notice.

It matters that life lives through you.

Contentment is life living through you.

Joy is life living through you.

Satisfaction and strength is life living through you.

He says don’t be afraid.

Don’t be afraid.

Love, feel, let life take you by the hand.

Let life live through you.

Asparagus + Bacon Egg Bake

2011-05-10T08:15:00.001-05:00

This has evolved from my love of quiche + my quest to find a dairy + gluten free version:)

1/2 lbs bacon

1/2 lbs asparagus chopped in 1" pieces

8 eggs

salt + pepper to taste

Preheat oven to 350 degrees.
In a large skillet fry the bacon until crisp.
Remove bacon, sauteing asparagus in the bacon grease until tender.
Oil a 9x11 baking dish, layer asparagus then bacon.
In a separate bowl, scramble the eggs, then pour into baking dish.
Bake for 30 minutes or until eggs are lightly browned + firm.

If you can enjoy dairy, a bit of milk scrabbled in the eggs + grated cheese would be delicious additions.

Coconut Pancakes + Baked Apples

2011-05-09T22:27:00.011-05:00

Baked Apples

1 apple sliced

1 tsp cinnamon

1/2 cup water

Preheat oven to 350 degrees.
Place apples, cinnamon and water in a pyrex baking dish.
Bake until apples are tender, about 15 minutes.

Coconut Pancakes

3 eggs

3 tbsp plus 1 tbsp melted coconut oil

1/4 cup coconut milk

1/2 tsp honey or maple syrup

1 teaspoon vanilla extract

1/4 salt

1/2 cup coconut flour

1 tsp baking powder

1/2 cup water (more or less)

Whisk together eggs, 3 tbsp oil, coconut milk, honey/syrup, and vanilla.
In a separate bowl, stir together all the dry ingredients, then to the egg mix, stirring until smooth.
Add the water to thin the batter out until it reaches that desired consistency.
Heat 1 tbsp+ coconut oil in a large skillet.
Cook pancakes until golden brown on each side.
Serve with baked apples, crushed walnuts and maple syrup.

Makes 5 large pancakes. The Coconut Pancakes are from 'The Primal Blueprint Cookbook.'

High Energy Porridge

2011-03-21T20:26:00.002-05:00

11/2 c water

1/2 c millet or quinoa

2 figs, chopped

2 dates, chopped

1 tsp minced orange peel (i used dried)

1 tbsp chia seeds

1 tsp cinnamon

1 pinch clove

1 tsp ginger

1 tbsp coconut oil

1 tsp maple syrup or honey

1 tbsp ground almonds

1 tbsp cacao nibs (optional)

Place water and well rinsed millet or quinoa, in a small pot. Bring to a boil. Then turn down heat and simmer for 15 minutes. Stir in figs, dates, orange peel, chia seeds, cinnamon, clove and ginger. Let simmer for 10 more minutes or until grains are soft, you may need to add additional water. Once grains are fully cooked add the remaining ingredients.

Enjoy warm or cold, great for breakfast or pack into small containers for a snack.

2011-03-21T15:51:00.004-05:00

It is time…for all of us common ones
to locate ourselves by the real things
we live by.
--William Stafford

Blueberry Pie with a Raw Nut Crust

2011-03-06T22:55:00.001-06:00

the crust:

1 cup raw pecans

1 cup raw almonds

1/2 tsp cinnamon

1/4 tsp ground cardamon

1/4 tsp ginger powder

1 cup medjool dates, pitted

Blend nuts and spices in food processor until finely ground.
Add dates and process until well combined.
Place mixture into a deep dish 9 inch pie plate and press evenly onto the bottom and sides. Chill the crust while preparing the filling.

the filling:

2 1/4 cup frozen blueberries

2 cup apple juice

2 tbsp agar agar powder

1 tbsp arrowroot or flour dissolved in 2 T. apple juice

1 tbsp maple syrup

pinch of salt

1 tbsp lemon juice

Combine first three ingredients in saucepan and simmer over low heat until agar agar is dissolved, about 10 minutes.
Turn heat up to light boil and stir in dissolved arrowroot. Take off heat, add maple syrup, lemon juice, and salt.
Put in already prepared (baked) crust, chill in the refrigerator for 1 hour to set.

*Thank you Kira for this amazing recipe!

Raw Chocolate Truffles II

2011-03-06T22:29:00.002-06:00

1 cup raw walnuts

1 cup pitted medjool dates

2 tbsp almond butter

2 tbsp coconut butter

1 tbsp maple syrup

4 tbsp unsweetened cocoa (i used dagoba)

1/2 cup finely grated unsweetened coconut

1. In a food processor, drop the dates through the feed hole one by one. Scrape the processor bowl and run until the dates are smooth.

2. Add remaining ingredients except for the coconut. Run until smooth and scrape the processor bowl with a spatula as needed.

3. Roll the mixture into 12 one-inch balls and roll in coconut to coat. Refrigerate for at least 1/2 hour.

Makes 12 pieces

Sitting in Solidarity at the Wisconsin Capitol

2011-02-26T22:14:00.008-06:00

The yoga studio or mediation hall is not the most appropriate place for political debate. However, these practices have great tools to offer and can serve as a message of peace as we navigate political upheaval. Yoga and meditation can teach us to stay grounded when the ground feels groundless. The practice can teach us to keep our hearts open in the face of diversity and adversity. The practice can help us to widen our circle of compassion beyond those in our immediate circle and fuel a passion to stand up for the rights of all beings.

Up to 100,000 people have gathered at the Wisconsin state capitol, rallying each day against a bill that threatens to strip union collective bargaining, restrict voting, take away vital state aid and health benefits, and sell off power plants on no-bid offers. If you read the bill you discover it is filled with hidden agendas. Meanwhile, the Governor has said he will not negotiate and the democratic senators have fled the state in order to slow it all down.

Inside the capitol, an around the clock sleep-in protest is being held with speakers from both within our community and across the country, including Tammy Baldwin, Jesse Jackson, Amy Goodman, and Tom Morello. We’ve been in the press around the globe. Thirteen days into the peaceful protests, there has been no violence. The police officers and state troopers are often seen protesting when they are not on the clock. As you enter the capitol you hear and feel the sound of the conch shell being blown, the drum circle raging, and thousands of people chanting.

There are infinite ways to stand up for what you believe in and to rally for peace. If you spend the night or arrive early you will find people practicing yoga. On Saturday, a few of us gathered to meditate for an hour and then practiced sun salutations for another hour on the first floor of the rotunda; it was incredible to feel the positive energy of the space and the intentions in our hearts infuse the protests and our practice.

Alicia Wright had the brilliant idea of organizing ‘hands around the capitol.’ On Monday, with our signs in hand, we ran and chanted around the outer sidewalk of the capitol, encouraging hundreds of people to hold hands and create a giant circle of solidarity around the building. Within minutes, the entire circumference of the capitol was encircled with chanting, smiling, radiant people.

If you wind up the marble stairs to the third floor west balcony you will come upon those sitting in solidarity, meditating to increase peace and compassion. We sit every night from 7:30-9:30 pm; people come and go, and each day several more sit. Many who haven’t sat before, but are curious, join in too. If you can sit and breathe, you can meditate. The energy is high and the drums are loud--there is not a moment of quiet, yet the deep stillness that can be experienced as your bones vibrate from the sounds of drums and chanting moving through you is profound. The beauty of hearing thousands of people singing the national anthem or chanting, "What does democracy look like? This is what democracy looks like!" brings forth a deep well of joy and hope. To see how our community and communities across the nation have come together in peace to stand up against this bill makes me proud to be a Wisconsinite and part of the global community protesting peacefully for change.

Raw Vegan Chocolate Pudding

2011-02-07T07:20:00.003-06:00

1/4 cup medjool dates, pitted and soaked for 4 hours

1/4 cup maple syrup or 1/2 of a banana

1/2 tsp vanilla extract

1 1/2 avocados

1/4 cup cocoa powder

1/4 cup water

Blend all ingredients together in a food processor or blender. It is best to add ingredients into the mixer slowly, a few at a time so that the blade doesn't get stuck. Refrigerate for 30 minutes, then enjoy!

Inspired by Marli + Food Matters-thanks!

Pumpkin + Chia Seed Pudding

2011-02-06T13:54:00.004-06:00

This is so delicious and super quick to make!

1 can pumpkin
1/4 cup chia seeds soaked in 1/2 cup water for 10 minutes
2 tbsp maple syrup
1 tsp cinnamon
1/2 tsp cardamon
1/2 tsp ginger

Mix all ingredients together in a bowl and enjoy!

Lemongrass + Vegetable Soup

2011-02-05T19:31:00.000-06:00

6 cups Asian Soup Stock (previous post)

2 stalks fresh lemongrass, cut into 3" pieces

3 carrots, chopped

3-4 celery stalks, chopped

3 cups shiitake mushrooms, sliced
ginger, garlic + red chili flakes to taste

4-5 green onions, sliced

1/2 cup cilantro

sea salt to taste

Place stock and lemongrass into a 6-quart stock pot. Cover and simmer for 35 minutes.
Add carrots, celery, shiitake mushrooms and salt. Simmer for 7-15 minutes or until the vegetables are crisp-tender.
Remove the lemongrass, add green onions.
Garnish with cilantro and red chili flakes.

Serves 4-6

Adapted from The Whole Life Nutrition Cookbook

Asian Soup Stock

2011-02-05T19:30:00.001-06:00

A very medicinal and delicious soup stock!

12 cups water

1 large onion, skins on cut in chunks

1 head of garlic, skins removed cloves left whole

2" piece of ginger

3 stalks celery, chopped

2 carrots, chopped

3-4 cups shiitake mushrooms, stems removed

4" piece of kombu

1 stalk lemongrass, chopped

1/2-1 tsp crushed red chili flakes

1-2 tsp sea salt

Place all ingredients into an 8-quart stockpot. Bring to a boil, cover and reduce heat to low. Simmer for 2-3 hours.
Strain the stock from the vegetables. You can discard the vegetables.
Stock may be frozen for later use or stored in a glass jar in the refrigerator for 5-7 days.

Recipe adapted from The Whole Life Nutrition Cookbook.

Saag

2011-01-31T22:02:00.001-06:00

1 lbs fresh spinach
2 tablespoon olive oil
1 small onion, chopped
1" ginger, minced

1 tsp cumin seeds
1 tsp fennel seeds

1/8 tsp red chili powder
2 tsp garam masala
3/4 cup vegetable broth
1 cup diced tomato (or use diced canned tomatoes, drained)
1/2 teaspoon salt (or to taste)
3/4 cup cream or yogurt (optional)

In a large skillet, heat the oil over medium heat. Grind the cumin and fennel seeds to a fine powder using a coffee grinder or mortar and pestle. Add the onion, ginger, and ground fennel and cumin to the pan. Saute until the onions are soft.
Once the onions are soft, add garam masala, broth, tomato and salt. Bring to a boil for just a moment. Then place the sauce in a blender, once blended add the sauce back to the pan.
Add as much spinach as you can fit in the pan. Cover the pan with lid for a few minutes to wilt the spinach. Remove the lid, stirring in the remaining spinach. Again place the lid on to wilt spinach.
Once all of the spinach is cooked, if using dairy, add the dairy and extra salt to taste.

Traditionally you would blend the spinach and the sauce together and add paneer (Indian cheese, found at Indian grocery stores) to the dish. You can serve Saag over rice or with nan (flat bread).

Sun Ball Sweeties

2011-01-23T17:03:00.002-06:00

A delicious and healthy snack!

1/2 cup sunflower seeds, ground

2 tbsp sunflower seeds, toasted

1/2 cup shredded, unsweetened coconut

1/4 cup almond butter

1 tbsp maple syrup

1 tsp almond extract

1/2 tsp coriander

1/4 tsp cinnamon

1/4 tsp nutmeg

Grind 1/2 c sunflower seeds in a spice or coffee grinder to a course meal. Toast 2 tbsp sunflower seeds in a dry pan on medium heat, stirring as to not burn, until toasted (they will turn toasty brown:). Mix all dry ingredients together in a mixing bowl, mix well. Then add remaining ingredients, mix well and press into 1 inch balls. If the mixture gets too dry to press into balls add a few tablespoons of coconut oil.

If you'd like the Sun Balls to be less sweet and packed with more energy, add 2 tbsp chia seeds.

Makes 15. I always make a double batch as I eat them so quick!

Adapted from The Ayurvedic Cookbook by Amadea Morningstar

2011-01-20T21:06:00.002-06:00

A Monk once asked Basho: “What is the essence of your practice?”

Basho replied: “Whatever is needed.”

Black Eyed Peas + Collard Greens

2011-01-17T11:04:00.001-06:00

1 can black eyed peas, well rinsed

1 bunch collard greens, chopped, stems and leaves seperated

1/4 c onions, chopped

1" piece ginger, minced

1 tbsp olive oil
1 tsp cumin seeds

1tsp turmeric powder

salt + pepper

6 pieces bacon, fried (optional)

Heat olive oil on medium heat, add cumin seeds and let sit in hot oil until aromatic. Add collard green stems, onions, ginger and turmeric, sautéing until onion becomes slightly soft and translucent. Stir in collard green leaves, sautéing until tender about 7-10 minutes. Add salt and pepper to taste. Add black eyed peas, cook until beans are warm. Top each serving with 2 pieces cooked bacon broken into small pieces. If you have left overs, it's great for breakfast with a fried egg!

2-3 servings

2011-01-16T08:58:00.004-06:00

The migrating bird

leaves no trace behind

and does not need a guide.

-Dogen

2011-01-10T00:00:00.004-06:00

Dignity and showing off do not go together. Holding the body up from the chest is showing off, aggressive and noisy. Upholding the body from the centre of gravity is to have a silent body which stands, walks and sits with dignity.

- Dona Holleman

Wild Geese

2011-01-02T11:33:00.000-06:00

You do not have to be good.
You do not have to walk on your knees
for a hundred miles through the desert, repenting.
You only have to let the soft animal of your body
love what it loves.
Tell me about despair, yours, and I will tell you mine.
Meanwhile the world goes on.
Meanwhile the sun and the clear pebbles of the rain
are moving across the landscapes,
over the prairies and the deep trees,
the mountains and the rivers.
Meanwhile the wild geese, high in the clean blue air,
are heading home again.
Whoever you are, no matter how lonely,
the world offers itself to your imagination,
calls to you like the wild geese, harsh and exciting--
over and over announcing your place
in the family of things.

-Mary Oliver

Dandy 'Latte'

2011-01-01T20:27:00.003-06:00

A delicious warming alternative to coffee!

1 tbsp Dandy Blend

1/4 tsp cinnamon

1 cup boiling water

1 cup heated milk or milk alternative

sweeten to taste (i used agave nectar)

Place all of the ingredients in a blender for 30 seconds to mix and make frothy.

Dandy Blend can be found at Community Pharmacy. It's a rich blend of roasted barely, rye, chicory root, dandelion root and beet root (package says gluten free). You can use Dandy Blend in any recipe that calls for coffee. Enjoy a rich, smooth full-bodied flavor without the caffeine jitters! I asked the Community Pharmacy what the health benefits Dandy Blend offers, they reported healthy liver function.

Coconut Almond Date Boats

2010-12-27T19:00:00.003-06:00

3/4 lbs. medjool dates

3/4 cup almond butter

1/2 cup pitted prunes

3 tbsp coconut butter

3 tbsp shredded unsweetened coconut

1 tbsp coconut oil

1 tbsp flax seed oil

1 tbsp flax seeds

1 tbsp chia seeds

1 tsp cardamom pods

For garnish:

shredded unsweetened coconut

cranberries

1. In a spice/coffee grinder, grind chia seeds, flax seeds and cardamom pods.

2. In a food processor, drop the prunes through the feed hole one by one.*

3. Add remaining ingredients, except for the dates. Run until smooth, scraping the processor bowl with a spatula as needed.

4. Slice dates on one long side to remove the seed and create a ‘pocket.’

5. Fill the center/length of each date with the almond coconut mixture.

6. Garnish each date boat with a dried cranberry and shredded coconut.

*You can also mix by hand.

Makes about 30 date boats.

Simple + Sensational Squash Soup

2010-12-01T22:40:00.003-06:00

1 large butternut squash
1 medium onion, chopped
2 stocks celery, chopped
1-2" piece of ginger, grated
2 tbsp coconut oil or cooking oil of choice
1 can coconut milk
2 cups water

1. Pre-heat the oven to 400 degrees. Wash the outside of the squash and pierce with a sharp knife along all sides. Placing the squash (whole) on a baking sheet or in pyrex pan, cook for 45-60 minutes or until a knife can slide through the center easily.

2. Heat the coconut oil in a large soup pot on medium heat. Add onions, celery and ginger, sauteing until the onions are clear and celery is soft.

3. Turn the heat down to low, stirring in the coconut milk and water.

4. Once the squash is cooked thoroughly, either set it aside to cool (making it easier to peel) or being very careful of the hot temperature, slice the squash, scoop out and throw away the seeds, and scoop out the flesh of the squash, adding the flesh to the pot with coconut milk.

5. Blend everything in the blender until smooth, adding additional water if necessary. Return the soup the pot to heat for serving. Garnish with a celery leaf.

Raw Chocolate Truffles

2010-11-28T21:40:00.004-06:00

1/2 cup pitted prunes

1/4 cup pitted dates

3 tbsp almond butter

3 tbsp coconut butter

1 tbsp chia seeds

1 tbsp maple syrup

3 tbsp unsweetened cocoa

1/2 cup finely grated unsweetened coconut

1. In a food processor, drop the prunes and dates through the feed hole one by one. Scrape the processor bowl and run until the prunes and dates are smooth.

2. Add remaining ingredients except for the coconut. Run until smooth and scrape the processor bowl with a spatula as needed.

3. Roll the mixture into 12 one-inch balls and roll in coconut to coat. Refrigerate for at least 1/2 hour.

Makes 12 pieces

2010-11-18T23:01:00.004-06:00

Sitting together,
We gaze at the moon,
With tears, with laughter,
Each moment, just as it is,
Flawless, complete.

-from the Village Zendo card

Mung Bean Coconut Porridge

2010-11-14T11:34:00.009-06:00

This incredibly nourishing porridge is delicious for breakfast! Popular in Indian, Chinese and Indonesian dishes, mung beans are said to be incredibly therapeutic, cleansing and detoxifying the body.

1 cup mung beans

4 1/2 cups water

1 cinnamon stick, 4” in length

1 piece ginger grated, 2” in length

1/2 cup maple syrup, or to taste

1/4 teaspoon salt

1 teaspoon vanilla extract

1 cup unsweetened coconut milk

Rinse mung beans and pick though them to remove any pebbles. Add water, rinsed mung beans, grated ginger and cinnamon stick to a medium sized pot. Bring to a boil, then turn down to a simmer for about 40 minutes or until mung beans are soft, slightly cracked open but not mushy. Then add maple syrup, salt, vanilla and coconut milk, continuing to cook until the coconut milk is warmed. Remove cinnamon stick and serve.

*Short on time, soak the mung beans over night to greatly reduce their cooking time.

A deep bow of gratitude to my dear friend Destin for passing along this recipe.

2010-11-10T23:03:00.003-06:00

Enlightenment is like the moon reflected on the water.
The moon does not get wet, nor is the water broken.
Although its light is wide and great,
The moon is reflected even in a puddle an inch wide.
The whole moon and the entire sky
Are reflected in one dewdrop on the grass.

-Dogen

Fall Song

2010-10-31T19:07:00.006-05:00

Another year gone, leaving everywhere

its rich spiced residues: vines, leaves,

the uneaten fruits crumbling damply
in the shadows, unmattering back

from the particular island
of this summer, this NOW, that now is nowhere

except underfoot, moldering
in that black subterranean castle

of unobservable mysteries - - -roots and sealed seeds
and the wanderings of water. This

I try to remember when time's measure
painfully chafes, for instance when autumn

flares out at the last, boisterous and like us longing
to stay - - - how everything lives, shifting

from one bright vision to another, forever
in these momentary pastures.

~Mary Oliver

Pumpkin Miso Soup

2010-10-25T22:43:00.005-05:00

1 Tbsp. peanut oil
1 small onion chopped
1” ginger grated
2 cups vegetable broth
1 cup water
1/3 cup coconut milk
2 cans of pumpkin or the flesh of one medium baked pie pumpkin
2 Tbsp. sweet white miso
4 scallions chopped
handful of cilantro

In a soup pot, heat the peanut oil on medium heat. Add the onion and ginger, sautéing for 5 minutes or until the onion is translucent. Add the vegetable broth and water, bring to a boil, then turn the heat down to a simmer, adding the pumpkin and coconut milk. Blend until smooth, being careful of the hot soup splattering. Place blended soup back in the pot, stir in miso, scallions and cilantro. Serve and enjoy!

Deeply Rooted Root Vegetable Soup

2010-10-14T21:36:00.009-05:00

1 large onion, chopped

3 celery stalks, chopped

3 garlic cloves, minced

7 cups water

7 cups vegetable broth

4 carrots, coins

2 sweet potatoes, cubed

2 parsnips, cubed

4 bay leaves

handful parsley sprigs, chopped

1 Tbsp. fresh thyme

1 whole nutmeg, freshly grated

1/8 tsp. cayenne

Sea salt, to taste

Fresh ground pepper, to taste

In a large soup pot, heat olive oil then sauté onion, celery and garlic for 5 minutes or until the onion becomes translucent. Add all other ingredients, bring to a boil, then reduce heat for a half hour or until the vegetables are tender. Remove bay leaves and garnish with fresh thyme, nutmeg, parsley, salt and pepper to taste.

Adapted from and inspired by The Vegan Muse

Red Curry Squash, Fennel & Spinach

2010-10-04T22:19:00.006-05:00

Incredibly warming and nourishing!

Grind:
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds
1 cardamom pod
small bit of cinnamon stick
1/8 tsp red chili powder
-
3 Tbsp oil olive
1 leek sliced, use entire white part
1 fennel bulb and stalks, chopped
1” ginger, minced
1 red curry squash, skin removed and cubed
2 cups of water
1 bunch fresh spinach
1 Tbsp maple syrup

Heat the oil in a large pot. Then add the ground spices, leek, fennel and ginger, sauté on medium heat for about 10 minutes or until the leek and fennel become soft and slightly transparent. Add the cubed squash, stir and sauté until spices are well coating the squash. Add 2 cups of water, bring to a boil, then reduce heat let simmer until squash is tender. Add enough water that there will be a bit of gravy made at the end in the dish.

When squash is tender, add the spinach and maple syrup, stirring until the spinach begins to soft. Enjoy!

*If you do not have a spice grinder or mortar and pastel, you may use already ground spices. Substitute 1/4 tsp of ground cardamon and 1/4 tsp cinnamon.

CHAI Masala

2010-09-27T08:46:00.007-05:00

As the colder weather comes so does my quest for the perfect chai tea. This year my quest is amplified as I miss traveling in India and the days spent enjoying chai tea just about everywhere. On the train you hear the chai whalla hollering 'chai, chai, chai' and you can get a small paper cup of chai for 5 rupees or eleven U.S. cents. While shopping for thangkas, scarfs, singing bowls and jewels the shop owners always offered us tea from a near by chai stand. I also miss enjoying a cup of chai tea with our new friends as we listened to their stories of how they came to be where they are.

Often we liked the chai sold at the street stands best. We thought it must be because it is steeping and boiling all day long or maybe it was the buffalo milk which as it boils a thick but delicious film that collects on the surface. So we began to ask exactly what do the chai whallas put in the tea as it just doesn't taste like it does back home! To our surprise, the answer came from a box - T-Masala - 'hygienic, flavorful and tasty' powdered spices!

So my challenge has begun, to create the flavor of T-Masala using all fresh organic spices. Here is my latest:

6 cups water

1 tbsp cardamom seeds

1 tbsp fennel seeds

1 tbsp coriander seeds

1/2 tsp black pepper corns

1 cinnamon stick

1 tsp ginger powder or 1/2 inch fresh

1 clove

1 cup whole milk

1-2 tsp or bags of black tea

sugar to taste

In a large pot bring the water and all of the spices* to a boil for 5-10 minutes. Reduce the heat and add 1 cup of milk, bringing back up to a boil, being careful not to burn the milk. Let simmer 5 more minutes. Turn off the heat and add the black tea and sugar. Let steep for 2-5 minutes then strain through a small wire strainer to serve.

You can get several steepings out of the spices. At home I just keep adding water and milk, bringing it back up to a boil and enjoying chai all day long.

*If you grind the spices in a mortar and pestle or spice grinder, the tea will be more flavorful. I have a coffee grinder that I use only for spices.

Raspberry Coconut Smoothie

2010-08-25T09:10:00.002-05:00

1 cup raspberries

1/2 banana

1 1/2 cups rice milk

1/2 cup shaved coconut

1 Tbsp flax seeds

1 Tbsp chia seeds

1 Tbsp black sesame seeds

1-2 tsp carob powder

Grind all seeds and shaved coconut in a coffee grinder (best if it is only used for spices and not used for coffee or your smoothie will taste like coffee:). Place ground mixture and all other ingredients in the blender. Enjoy!

Raw Almond Butter Bites

2010-08-19T21:39:00.004-05:00

maple almond butter+tahini+toasted shredded coconut+flax seeds+chia seeds+brown rice syrup+cranberries+coconut oil=heaven

Digestive Tonic

2010-08-02T10:43:00.004-05:00

24 oz. h2o

1 Tbsp. apple cider vinegar (raw & unpaterized)

1" fresh ginger cut in quarters

1 tsp. dried ginger

1/8 tsp. stevia or honey to taste

Bring to a boil one cup of water, ginger and stevia, once boiling turn off heat and let steep for 5 minutes. Add remaining water and apple cider vinegar, pour over ice!

Drawn

2010-07-31T17:06:00.003-05:00

Let yourself be silently drawn by the stronger pull of what you really love.

~Rumi

Namaste

2010-07-31T17:05:00.003-05:00

Here's to the place within you where the entire universe resides.

Here's to the place within you of love, of light, of truth, of peace.

Here's to the place within you, where if you are in that place within you, and I am in that place within me,

There is only one of us.

Jungle Physican

2010-07-24T22:38:00.004-05:00

In conditioned existence your body is a jungle – a jungle of habits. In the middle of this jungle is a physician/teacher. But the teacher is not separate from the jungle. The jungle or the obstacles are actually the teacher/physician. Inside your own habits, when you turn them into fuel for your practice, lies the healer that is waiting… Recognizing our obstacles becomes the path.

~Meta-mor by Rodrigo Bueno (found on Michael Stone's Summer Sanga Blog)

Summer Kale, Eggs & Basil

2010-07-20T10:53:00.007-05:00

4-6 chopped red russian kale leaves & stems

5 chopped scallions

2 handfuls of chopped basil

3 Tbsp olive oil divided

salt & pepper

In a large skillet (I used cast iron) heat 1 1/2 tsp of olive oil on medium heat. Add kale stems and saute until tender. Add kale, basil, scallions, salt and pepper, stirring as you saute as to not burn the tender kale and basil leaves. Once the kale leaves are tender, remove from the pan and set aside. Add remaining olive oil to the pan and fry 4 eggs to serve over the kale.

If you prefer poached eggs, you can poach the eggs right on top of the kale. Just add a few tablespoons of water, crack the eggs right atop the kale and cover until eggs are poached to your liking. Be sure to add the eggs before the kale is tender so it does not become over cooked.

Enjoy!

Serves 2

2010-07-15T08:06:00.002-05:00

There will always be suffering. The trick is not to suffer over the suffering.

-Alan Watts.

Human Life

2010-07-01T22:22:00.006-05:00

A human being is part of a whole, called by us the Universe, a part limited in time and space. He experiences himself, his thoughts and feelings, as something separated from the rest--a kind of optical delusion of his consciousness. This delusion is a kind of prison for us, restricting us to our personal desires and to affection for a few persons nearest us. Our task must be to free ourselves from this prison by widening our circles of compassion to embrace all living creatures and the whole of nature in its beauty.

-Albert Einstein

Being a Gardner of Life

2010-06-23T09:39:00.006-05:00

Under a sky the color of pea soup

she is looking at her work growing away there

actively, thickly like grapevines or pole beans

as things grow in the real world, slowly enough.

If you tend them properly, if you mulch, if you water,

if you provide birds that eat insects a home and winter food,

if the sun shines and you pick off caterpillars,

if the praying mantis comes and the ladybugs and the bees,

then the plants flourish, but at their own internal clock.

Connections are made slowly, sometimes they grow underground.

You cannot tell always by looking what is happening.

More than half the tree is spread out in the soil under your feet.

Penetrate quietly as the earthworm that blows no trumpet.

Fight persistently as the creeper that brings down the tree.

Spread like the squash plant that overruns the garden.

Gnaw in the dark and use the sun to make sugar.

Weave real connections, create real nodes, build real houses.

Live a life you can endure: Make love that is loving.

Keep tangling and interweaving and taking more in,

a thicket and bramble wilderness to the outside but to us

interconnected with rabbit runs and burrows and lairs.

Live as if you liked yourself, and it may happen:

reach out, keep reaching out, keep bringing in.

This is how we are going to live for a long time: not always,

for every gardener knows that after the digging, after

the planting, after the long season of tending and growth,

the harvest comes.

~The Seven Of Pentacles by Marge Piercy

Life

2010-06-08T07:59:00.003-05:00

“Life is a song – sing it. Life is a game – play it. Life is a challenge – meet it. Life is a dream – realize it. Life is a sacrifice – offer it. Life is love – enjoy it.”

~Sai Baba

Cauliflower Curry

2010-06-07T14:59:00.004-05:00

1-3 Tbsp. olive oil
1 Tbsp. curry powder
1 tsp. garam masala (see next blog entry if you want to make your own)
3 cloves garlic chopped
1 Tbsp. grated ginger
1 large chopped onion
3 celery stalks chopped*
1 head of cauliflower chopped**
6 carrots chopped
3 cups green beans, ends trimmed
1 14 oz can of diced tomatoes blended or 1 cup strained tomatoes (I prefer ‘bionature’ strained tomatoes that come in a glass jar)
1-2 cups water
salt to taste

1. Toast curry powder and garam masala in a large pot or dutch oven over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute.
2. Add a 1-2 Tbsp. olive oil and stir to mix. Then add onions, stirring occasionally, until onions are caramelized, about 5-10 minutes. Add celery and cook for about 5 minutes.
3. Add ginger and garlic, stirring constantly, until fragrant, about 30 seconds.
4. Add cauliflower, stirring to coat well with the spices. Saute for 10 minutes, stirring occasionally. You can add more olive oil if needed.
5. Add carrots and green beans, stirring to mix and cook for 5 minutes.
6. Add tomatoes and water, turn heat up for a few moments until liquid begins to boil, the turn back down to medium or medium high. Cook until vegetables are tender.
7. Enjoy!

*Typically celery isn’t used in Indian dishes so if you want to be more traditional don’t use it, but I love celery so I add it.
** I have also made this recipe with eggplant and it is also delicious, although it is a much sweeter tasting dish.

Garam Masala

2010-06-07T14:57:00.003-05:00

Garam Masala is a common combination of spices used in Indian cooking. The spices used will vary according to the region and personal taste but below is one of my favorites. Garam means ‘hot’ and masala means ‘spice,’ it is not spicy hot, but rather full of spice and flavor! You can purchase garam masala in stores although I think it is well worth the effort to make it at home as I have never found a store bought version this good! If grinding with a mortar and pestle it will take some patience, the easy route for grinding is a coffee grinder that is reserved only for grinding spices (don’t use a grinder that has been used already on coffee, it will taste like coffee, promise it will). I often make a batch of garam masala and store it in a mason jar in the pantry for several months. It is a wonderful addition to vegetable or meat curries.

1 tsp. cardamom seeds

1 cinnamon stick broken into pieces

1 tbsp. cumin seeds

1 tbsp. whole black pepper corns

1/2 tsp. grated nutmeg

In a heavy pan (I use cast iron) on medium heat roast all of the spices, stirring occasionally to roast evenly, until they become quite fragrant, about 5-7 minutes. Let them cool completely then grind with a mortar and pestle or in a coffee grinder.

Awakened

2010-05-31T22:55:00.004-05:00

The way of the Buddha is to know yourself;

To know yourself is to forget yourself;

To forget yourself is to be awakened by all things.

~Dogen, Genjo Koan

The Most Precious Gift

2010-05-25T22:48:00.003-05:00

The most precious gift we can offer others is our presence. When mindfulness embraces those we love, they will bloom like flowers.
~Thich Nhat Hanh

Room to Breathe

2010-05-07T09:36:00.006-05:00

Stress has become an epidemic in our culture. Our society rewards multi-tasking, often we are rushing to meet the challenges of the day while anticipating what may come next, this contributes to feeling stressed out, over burdened and disconnected. Coping with caffeine and sugar, exasperates depression, anxiety and insomnia. Yoga offers a healthier approach and opens the doors to deeper inner peace and calm.

The ancient yogi’s believed that your mind is reflected in your breath. If the breath is agitated, the mind will be agitated. Various mindfulness and breathing techniques can be practiced to help calm the mind, regulate the emotions, release long held tension patterns in the body and support meeting the challenges of the day with greater equanimity.

Relieving stress via the 3 Fundamentals of Alignment Yoga

Grounding- cultivates a sense of resiliency and steadiness.
Relaxing the roof of the mouth-releases tension in the jaw, neck and shoulders.
Full commitment exhale- calms the mind and the body.

Practicing the three fundamentals promotes mindfulness and allows you to do yoga anywhere any time.

Grounding
Lying on your back, bring your feet up near your hips flat on the floor, allow your arms to rest at your sides and close your eyes. Feel your body and allow your body to melt towards the floor. Feel the back of your head resting, your two arms effortlessly by your sides and feel your feet connecting to the ground. If you are unable to lie down, while standing or sitting, simply feel how you are making contact with the ground or chair. Feeling your body and the connection your body has to the surface beneath it is grounding.

Relaxing the Roof of your Mouth (palate)
Draw your awareness to the roof of your mouth, your palate. Relax the roof of your mouth. At first it may sound strange, although over time you may feel as you relax the roof of your mouth that your sinuses, jaw, neck and shoulders relax. It is said that an ounce of tension in the palate creates ten pounds of tension in the shoulders.

Full Commitment Exhale
Bring your awareness to your out going breath, your exhalation. Feel your exhale in your body, encourage your rib cage to move down towards your hips and towards the floor as you exhale. Do not force this movement; simply and kindly encourage this as a possibility. As you exhale notice the still, silent pause at the end of the out breath, then allow the inhalation to be spontaneous. Focusing on the exhalation while encouraging the ribcage to release downward, allows you to get a deeper exhale which will send a calming message to the mind. The full commitment exhale also relaxes the muscles of the chest and shoulders.

We do not want to overly control or manipulate the breath. Practice the three fundamentals periodically throughout your day. Practice the full commitment exhale to bring greater calm and peace to the moment and to remind your body what is possible in the realm of healthy breathing, then trust the innate intelligence of our body and allow for natural involuntary breathing during the rest of the day.

* A section of this article was recently published in the May issue of BRAVA Magazine.

Baked Apples with Coconut Bliss

2010-04-25T21:28:00.010-05:00

this past friday night i went to dave stringer and jaya lakshmi's most wonderful kirtan at well within. after hours of getting blissed out chanting to shiva and durge, an ice cream social followed, and not just any old ice cream, but coconut bliss non-dairy vegan frozen desert! typically i am not an 'ice cream' fan as it places me face to face with possibly my least favorite sensation-cold. it turns out coconut bliss was sponsoring dave's tour so we all received coupons for our next pint. i spent the following day thinking of what i could possibly pair with my new found, incredibly creamy with a hint of coconut, love that would be warming? ahah....baked apples!

2 apples

1/2 cup dried fruit (i used currants & figs)

3 tsp. agave nectar

1 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. cardamon

pinch of cloves

1/2 cup water

2 Tbsp. crushed walnuts

2-4 scoops of coconut bliss 'ice cream'

1-preheat oven to 350.

2-core the apples from the stem end, if possible, without cutting all the way through the bottom.

3-in a separate bowl mix thoroughly the dried fruit, spices, agave nectar and water.

4-placing apples in a small casserole dish, fill the apples with the fruit mix and pour remaining fruit mix around the apples.

5-bake apples for 30 minutes or until tender.

6-let cool for a few minutes, then enjoy the baked apples with a few scoops of coconut bliss vanilla or naked coconut 'ice cream,' garnish with crushed walnuts.

As Thought Follows Thought

2010-04-25T20:44:00.007-05:00

Above all, don't wish to become a future Buddha;
Your only concern should be,
As thought follows thought,
To avoid clinging to any of them.

-Dogen

Grilled Salmon with Kale Pesto & Fennel

2010-04-25T20:35:00.006-05:00

2 salmon fillets
1/2 of a fresh lemon divided
1/2 cup sliced fresh fennel bulb
1 cup lacinato kale, chopped
2 cloves garlic, peeled and chopped
2 tablespoons walnuts, lightly crushed
sea salt & pepper
1/4 cup extra virgin olive oil divided
2 tablespoons pecorino-romano cheese (optional)

making kale pesto*

1-add kale, garlic, walnuts and a pinch of salt to the bowl of the food processor. pulse a several times to combine.
2-slowly drizzle in the olive oil through the feed tube of the food processor. depending on the consistency you like, you may not use all of the oil. run the machine continuously for a minute or two to obtain a very smooth consistency. add more oil if the consistency of the mixture isn’t smooth.
3-if desired, add the cheese and pulse to combine.
4-squeeze part of the lemon to taste and add more salt if needed.
5-set aside.
7-in a small saute pan, heat 1 tsp. of olive oil. saute sliced fennel until tender.
8-then add 2-4 Tbsp. of kale pesto to the fennel to warm. stirring as not to burn.

grilled salmon

1-preheat grill for medium heat.
2-sprinkle salmon with salt and pepper, and drizzle with fresh squeezed lemon.
3-lightly oil grill grate. place salmon on the preheated grill. cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

putting it together

place grilled salmon on a plate, top with kale pesto and fennel!
serves 2 with a little left over pesto.

*kale pesto was adapted from www.brooklynfarmhouse.com, one of my favorite blogs.

Tropical Smoothie

2010-04-19T13:30:00.005-05:00

1 banana

1/2 fresh papaya or 1 mango

1 1/2 cup pinapple juice or coconut water

2 Tbsp. tahini

Whether using papaya or mango, discard seeds and scoop out flesh. Blend all ingredients in the blender and enjoy a smoothie high in vitamin C and protein!

Creamy Avocado Cucumber Soup

2010-04-12T16:00:00.005-05:00

2 large avocados

1/2 cucumber

1/2 cup plain yogurt (i used greek)

1 tsp olive oil

1/4 chopped onion

2 crushed garlic cloves

1 1/2 cup cold water

lemon to taste

handful of cilantro leaves

salt and pepper to taste

saute onion and garlic in 1 tsp olive oil until onions are clear.

scoop out avocado flesh, cut up cucumber, and put all ingredients the blender. serves two.

Optimal Breathing

2010-03-27T10:38:00.003-05:00

This week I was asked to write a response to questions for a natural health publication on yoga & breathing, here it is!

How can improper breathing patterns harm the body? How can yogic breathing help correct such patterns?

Optimal breathing has a direct link to our physical and emotional health. Improper breathing, or paradoxical breathing (diaphragm moving up on the inhale, down on the exhale; marked by the belly going in on inhale, out on the exhale), stimulates the sympathetic nervous system (SNS) or fight/flight/freeze response. As paradoxical breathing activates the SNS, it sends a message of stress to the body and mind, causing a release of stress hormones adrenaline, noradrenaline and cortisol.

Stress hormones each have different roles but over all they increase the blood pressure and heart rate, contract smooth muscles, send blood away from the digestive system, and over stimulate the immune system. Continual stimulation of the SNS has been linked to a number of health issues such as mental stress, general tension in the body, poor digestion, autoimmune disease, and high blood pressure.

If working with a yoga instructor well versed in the anatomy of breathing, yogic breathing can offer tools to re-educate the body and mind toward optimal breathing and health. In optimal breathing the diaphragm moves down on the inhale and up on the exhale. This way of breathing is soothing and calming on the nervous system, therefore relaxing the body and supporting the individual on the path to learning how to regulate emotion and one's response to stress via the breath.

Pranayama (breath control) offers many techniques to guide the individual in developing a deeper understanding of the energy that moves through them, the breath. Full commitment exhale and three part breathing can support the practice and understanding of optimal breathing. Nadi Shodana, or alternate nostril breathing, has been touted for centuries as a cooling and calming breath, a perfect antidote to the high stressed, over caffeinated culture of the West. Because the breath has a powerful connection to the body, mind and emotions, it is imperative to learn pranayama from a skilled and knowledgeable instructor.

Beets & Feta

2010-03-20T21:26:00.008-05:00

3-4 large red beets

.25 lbs. goat's milk feta cubed

3/4 cups crushed walnuts

3 Tbsp. olive oil

2 Tbsp. red wine vinegar

salt & pepper

wash the beets well (if organic rather then peeling, i scrub them with a sponge), then cut into bite size cubes. boil in 4 cups of water until tender. drain and rinse in cold water, or place beets in the refrigerator to cool. (i choose boiling to save soup stock for borscht. if you aren't interested in soup stock, i would also recommend roasting or steaming the beets for a richer flavor.)

whisk in a large bowl olive oil, red wine vinegar, salt and pepper. add chilled beets and walnuts, toss well. then add cubed feta, toss lightly. enjoy!

Today by Hafiz

2010-03-14T21:24:00.004-05:00

i
do not
want to step so quickly
over a beautiful line on god's palm
as i move through the earth's
marketplace
today.

i do not want to touch any object in this world
without my eyes testifying to the truth
that everything is
my beloved.

something has happened
to my understanding of existence
that now makes my heart always full of wonder
and kindness.

i do not
want to step so quickly
over the sacred place on god's body
that is right beneath your
own foot

as i
dance with
precious life
today.

Vegetable Bacon Strata

2010-03-14T21:04:00.009-05:00

stratas are like quiche without the crust! you can be very creative with what you put in it. i make stratas when i have weeks end vegetables in the refrigerator to use up. you can easily make this without bacon if you perfer a vegetarian strata.

5 eggs

1-1 1/2 cups milk

4 strips bacon

2 potatoes sliced

1 small head of broccoli chopped

1/2 of a red pepper diced

fresh herbs or seasoning of your choice. i used an italian seasoning of oregano, thyme, marjoram, basil, garlic & lemon.

julia child's all-purpose custard works great (for strata or quiche) no matter what filling you use:

crack 1 large egg in a measuring cup and add milk to reach the 1/2 c mark, multiply as needed to fill your casserole dish. for example, i cracked 5 eggs into 4c measuring cup and stirred in enough milk to reach the 2 1/2 c mark.

measure the milk to egg combination and blend with a hand held blender or whisk well, set aside.

vegetable & bacon filling:

fry 4 strips of bacon and remove from pan

add potatoes, 1/2 tsp. italian seasoning or fresh herbs and salt/pepper to taste, saute until browned and tender

add broccoli, saute until tender

add red pepper for just a few minutes

place vegetable saute in a lightly oiled 1.5 L casserole dish, pour the all-purpose custard over the filling and top with crumbled bacon.

preheat oven to 375, place strata on the middle rack and bake for 20-35 minutes or until lightly puffed and nicely browned.

Peacemaking

2010-03-08T12:01:00.003-06:00

Peacemaking is the functioning of bearing witness. Once we listen with our entire body and mind, loving action arises.

-Bernie Glassman

Turkey & Microgreens Bagel Sandwich

2010-03-07T21:17:00.005-06:00

toasted gotham sesame bagel

sliced roasted turkey breast

sugar river white cheddar with chipotle

radish micro greens

mayo

This sandwich was adapted from my new favorite food blog, http://gutenappetit-letseat.blogspot.com. Delicious!

Yoga for a World out of Balance Weekend Workshop

2010-03-07T21:13:00.003-06:00

Michael Stone-international yoga teacher, lecturer, author & psychotherapist will be coming to Mound Street Yoga Center, in Madison, April 9-11th. This weekend workshop is sure to support a deepening of your yoga practice and enrich your understanding of philosophy applied to everyday life. Register by March 15th to receive the early registration price $200, after March 15th $225.

Friday, April 9th 7:30-9:30 pm FREE lecture- Yoga & Awakening

Saturday, April 10th noon-3:00 & 4:00-6:00 pm- Intelligent Vinyasa

Sunday, April 11th 9:00-12:00 pm- Backbends & Inversions

For class descriptions visit andrearussell.com, to find out more about Michael's books and background visit www.centreofgravity.org

Let me know if you have questions, hope to see you there!

The Still Point

2010-03-01T20:51:00.003-06:00

At the still point of the turning world. Neither flesh nor fleshless;

Neither from nor towards;

At the still point, there the dance is, But neither arrest or movement.

And do not call it fixity,

Where past and future are gathered.

Neither movement from nor towards, Neither ascent nor decline.

Except for the point, the still point, There would be no dance, and there is only the dance.

~From Buirnt Norton (No. 1 of 'Four Quartets') T.S. Eliot

Pumpkin Lover's Oatmeal

2010-03-01T12:02:00.009-06:00

2 cups water

1/2 cups steel cuts oats (well rinsed)

1/3 of a chopped apple

a few shakes of 'sweet churna'

bring the above to a boil, then turn down to low for 20-30 minutes. when the oatmeal is soft and the water has been absorbed add:

1/4-1/2 cup canned pumpkin

a handful crushed walnuts

maple syrup to taste

serves 1

sweet churna is a blend of organic cinnamon, cardamon, fennel, ginger and nutmeg. i make my own but it can be purchased at puja wellness in madison.

Cultivate Skill

2010-02-26T11:03:00.002-06:00

Stand still, and observe all moving things,

don't worry, just watch while other people hurry;

only then may you know the joy transcendence brings.

When you're busy, know how to feel at ease;

surrounded by clamour, learn to be still.

You may live a good, long life once you master this skill.

-Vegetable Root Discourse, translated by Jan W. Walls

Butternut Squash with Fennel & Cardamom

2010-02-25T22:26:00.005-06:00

1 large butternut squash freshly baked or steamed

4 T unsalted butter

2 tsp fennel seeds crushed

1/2 tsp cardamom seeds crushed

1-2 tsp/ 2-3 hot green chilies, seeded and minced

2-3 T maple syrup

3 T cream or coconut milk

1 tsp salt

1/4 cup shredded coconut and chopped hazelnuts or pistachios toasted in a 300-degree oven until golden or on the stove

2 T lime juice

1. Cut open and peel the squash. If it has been baked whole, scoop out the seeds and fibers. Place the pulp in a bowl and puree with a potato masher or with a hand blender.

2. Heat 3 T of the butter in a 12 inch nonstick frying pan over moderate

heat. When it is hot and frothing, add the fennel seeds, cardamon seeds and green chilies. Within seconds add the squash puree, maple syrup, cream, and salt. Cook, stirring frequently, until thickened, about 5 min.

3. Before serving; garnish with coconut and nuts, the remaining butter and sprinkle with lime juice.

A wonderful side dish or serve with brown rice and a green salad for a meal. Also a favorite at winter potlucks.

Life as Practice

2010-02-24T22:26:00.004-06:00

Let your life be your practice and your practice be your life, whatever is happening right now is the practice. Prana doesn't flow well when you have poor relationships. Place all experiences, all beings in the center of your heart; you may see more kindly and the nadis will open, prana flowing more freely.

Harmonious Flow

2010-02-24T22:14:00.002-06:00

The true Buddha is in the home. The true Dao is in everyday functions. If you maintain an honest heart, a harmonious manner, a pleasant countenance, and graceful words with your father, mother, brothers, and sisters, and flow with them, each in turn, in wholehearted accord of body and spirit, then isn't this ten thousand times better than breath control and introspection?

-Vegetable Root Discourse, Wisdom from Ming China on Life & Living translated by Robert Aitken

Beauty Heart Radishes

2010-02-24T21:57:00.004-06:00

beautiful, delicous & simple~

sauteed kale, beauty heart radishes (add after kale is cooked, just to warm as they are great crisp/raw), then top with goat's milk feta and eden seaweed sesame shake. served with sauteed shiitake & crimini mushrooms on the side.

Immunity & Energy Boosting Smoothie

2010-02-24T21:53:00.004-06:00

in the blender:

1/2 cup blueberries

1 banana

1 huge red lettuce leaf

acai berry packet

1/4 cup goji berries

1 tsp maca powder

1/2 tsp chia seeds

1-2 droppers elderberry tincture

1 tsp raw honey

1/4-1/2 cups coconut water

INSPIRATION OFF THE MAT

Meaning Meeting

Being in the Moment

There is a Vitality

Blueberry Spinach Smoothie

Love

Red Lentil Dahl with Coconut Milk

Ghee Fried Toast with Avocado

Celebrating Winter Solstice

My Grandpa's Two Cup Bean Soup

Lamb Curry

rain drops coming downsitting in the the not knowingthe incense smells sweet

Salmon Patties with Caper Aioli

Sweet Squash Soup

Autumn Omelets

Raspberry Lemon Mini Pies with Raw Nut Crust

Chilled Cucumber Soup

Chocolate Goji Berry Bombs

Mango *Lassi*

Granola

Hokusai Says by Roger Keyes

Asparagus + Bacon Egg Bake

Coconut Pancakes + Baked Apples

High Energy Porridge

Blueberry Pie with a Raw Nut Crust

Raw Chocolate Truffles II

Sitting in Solidarity at the Wisconsin Capitol

Raw Vegan Chocolate Pudding

Pumpkin + Chia Seed Pudding

Lemongrass + Vegetable Soup

Asian Soup Stock

Saag

Sun Ball Sweeties

Black Eyed Peas + Collard Greens

Wild Geese

Dandy 'Latte'

Coconut Almond Date Boats

Simple + Sensational Squash Soup

Raw Chocolate Truffles

Sitting together,We gaze at the moon,With tears, with laughter,Each moment, just as it is,Flawless, complete.

-from the Village Zendo card

Mung Bean Coconut Porridge

Fall Song

Pumpkin Miso Soup

Deeply Rooted Root Vegetable Soup

Red Curry Squash, Fennel & Spinach

CHAI Masala

Raspberry Coconut Smoothie

Raw Almond Butter Bites

Digestive Tonic

Drawn

Namaste

Jungle Physican

Summer Kale, Eggs & Basil

Human Life

Being a Gardner of Life

Life

Cauliflower Curry

Garam Masala

Awakened

The Most Precious Gift

Room to Breathe

Baked Apples with Coconut Bliss

As Thought Follows Thought

Grilled Salmon with Kale Pesto & Fennel

Tropical Smoothie

Creamy Avocado Cucumber Soup

Optimal Breathing

Beets & Feta

Today by Hafiz

Vegetable Bacon Strata

Peacemaking

Turkey & Microgreens Bagel Sandwich

Yoga for a World out of Balance Weekend Workshop

The Still Point

Pumpkin Lover's Oatmeal

Cultivate Skill

Butternut Squash with Fennel & Cardamom

Life as Practice

Harmonious Flow

rain drops coming down
sitting in the the not knowing
the incense smells sweet

Mango Lassi

Sitting together,
We gaze at the moon,
With tears, with laughter,
Each moment, just as it is,
Flawless, complete.