Vegan Minestrone Soup

  

I often find myself conversing with kids and also adults about ‘why we eat’. Ask yourself  why do I eat? The most common answer usually is, because I’m hungry, duh!  Hungry for….. comfort, distraction, happiness, habits, and always hungry for more.  That is okay, it is what it is, my friend. Let’s focus on the intention and use that as our magic wand.

What is guilt? What does feeling guilt do for you?
The use of guilt here is not referring solely to being guilty of something, but it refers to seeing or projecting one’s mistakes, while not knowing what to do about them or refusing to correct them.
In this definition, guilt is a negative, paralyzing emotion, based on non-acceptance of oneself or the situation, and it leads to depression and frustration rather than change or improvement.
Intention and Prayer with Eating
Eat to fuel your body. Ask, what is the best choice for my body and mind right now? How can I take a new perspective on eating that I can benefit from? Be aware of habits and allow space for variety.  Make up your own positive intention prayer for before you eat.  The awareness of guilt can propel a positive change for improvement.

Speaking of variety, I have a few favorite soups and tend to habitually buy ingredients for them. So, today I intended to make a soup I haven’t made in a long time.  Classics are always winners. Enjoy!

 Vegetarian Minestrone Soup

• 3-5 T Olive Oil
• 1/2 cup Onion/ 3 cloves garlic (diced)
• 3 Carrots (diced)
• 7-9 Shitake mushrooms(sliced)
• 4 cups Vegetable Stock or 3 T miso paste with 4 cups of clean water
• 1 – 28 oz can Crushed Tomatoes
• 1 cup of fresh Green Beans (cut into 1 inch pieces)
• 1 cup fresh greens ( kale, collard, spinach)
• 2 cans of White Beans
• 1 box of elbow rice/quiona pasta (dry)
• 3 T brown rice vinager
• Italian Spices: Rosemary, thyme, oregano, basil;  salt to taste

Instructions:

1. In a large pot add the olive oil and vegetables
2. Cook until the veggies have softened, about 5 minutes
3. Add all remaining ingredients except the pasta
4. Bring to a boil
5. Add the pasta and cook until the pasta is cooked

 What is your favorite soup?

Namaste!

Kitchari Cleansing: Reset your Body, Mind, and Spirit

“The best of all medicines is resting and fasting.” – Benjamin Franklin

With the Change of the seasons upon us, (yaaay!!), our bodies usually correspond and cleanse naturally and is the best time to get ride of what no longer serves us.  Among the many symptoms of cleansing, detoxing, and purifying, its a signal to rest and give our bodies time to process what is going on internally and externally. So if you are feeling nauseous, lightheaded, tired, achy ect —> REST, drink plenty of clean water, and eat a simple clean diet!!!

 There are many ways to detox. Ayurveda is a 5,000 year old system, which is considered to be the sister science of yoga. Ayurveda is a holistic system of medicine and healing native to India. The primary goal of this system is to balance the “doshas” or elemental energies of the body. The idea is that when the doshas are balanced, there is health in the body. Ayurveda suggests using a mono diet of mung beans/lentils and rice. A mono-diet means you eat a small amount of the same thing at each meal during the fast. It’s gentler than a juice cleanse, plus you actually get to eat. (For more information on Avurveda, contact a local friend Sally Miller, at SallyMillerYoga.com)

Kitchari is cleansing and balancing because it provides ample nutrients while “detoxing” your body. It’s important to add whatever seasonal vegetables you have on hand to complete the dish, as Ayruveda dietary theory flows with the seasons.

 Kitchari Recipe

1 cup whole mung beans/lentils
2 cups brown rice
4 1/4 cups cold water

Put these three ingredients into a pot (if using lentils wait 20 minutes for rice to soften), put the lid on and turn your burner on to medium high. When the mixture boils, turn the burner to low and cook for about 45 minutes.

When the beans/rice mixture is almost done, put the following into a skillet on low for 5 or 10 minutes, just to fuse all the seasonings.

1-2 Tablespoons clarified butter/Ghee* or olive oil (Ghee is traditional)
3/4 teaspoon sea salt
1 Tablespoon ground cumin
1 Tablespoon ground coriander
1 Tablespoon turmeric

When the rice and beans are done, combine them with the spices. You can be finished here, or you can top it with some fresh, chopped ginger (good for circulation and digestion), or add some cooked, chopped vegetables. Make a head, you may eat warm or cold.

Like always, be open, give it a try, and come up with your own variations.

This is a great recipe to use with or without a cleanse.

Loka Samasta Sukino Bhavantu

May the Lord bless the whole world with eternal peace and goodwill

Namaste!

Hey there Yogis and Yoginis!

After an awesome Hot Yoga class with Shannon Brady, at Yogasphere Richboro, we all walked out craving a cold refreshing smoothie. So I went home and whipped up one of my favorites. Here is a free flowing recipe that has room for variations. 

1-3  Cups Homemade Almond Milk

2 T local honey

1 T Fruits of the Earth

1T acaci

1-2 frozen bananas

9-11 frozen strawberries

2 T cacao nibs

To make the almond milk, blend in a high speed blender 1/2 c soaked raw almonds to 2 cups of milk(- ratios vary depending on how creamy you like it). Then strain the almond pulp.  Blend almond milk with all ingredients.  Super amazing smoothie in a few minutes. Bam! Stay funky fresh my friends! :) 

“I want to sing like the birds sing, not worrying about who hears or what they think.”
 Rumi

Namaste! <3

Sweetness, Blissful Rice, Ananda :)

“Sat”-Means Ultimate Being

“Cit”- Means Pure Consciousness

“Ananda”- Means Bliss

This is a powerful chant I invite you to try. There are many beautiful variations such as one from Deval Premal. If you are in class at Yogasphere, I’m sure you have heard it at least once. Give it a try and open to expanded possibilities.

Sometimes we don’t know exactly what we want (vision of our ideals is ALWAYS beautifully evolving as we outgrow some past ideals and generally evolve). At those times, it’s often best to simply get clear on what you know you DON’T want! How ‘bout a quick check-in:

What allows me to feel blissful, alive and giddy? What does not?

Simple, do more that allows bliss! Smile!

Brown Rice Pudding

1 Cup of brown rice

1/2 Cups of clean water

1t of sea salt

1 can of organic coconut milk (or any milk variation you wish to try)

1/3 cup maple syrup

vanilla, cinnamon, cardamon to taste

optional 1-3 T coconut oil

First, add the rice, water, and salt to a pan. Bring it to a bowl over high heat. Cover with lid, reduce heat to low. Simmer rice for an additional 30 minutes, until liquid is absorbed. Next, turn heat to medium and stirring constantly, add all the coconut milk until it has been sufficiently absorbed. Be sure to uncover lid so that steam can cook off the rice. Fold in the vanilla, cinnamon, cardamon, coconut oil and maple syrup. Cover with lid and allow to sit for ten minutes. Serve warm or store in fridge to serve cold. Sprinkle a bit of cinnamon, pistachio, dried fruit and a drizzle of maple on top before serving. Delicious with room for variations. Smile, experiment and share.

Sat Chit Ananda

Namaste

Daikon Radish

Daikon Radish

 Among all the many varieties of daikon radish, it  is mild tasting, large, and shaped like a carrot. (And…Sometimes with arms and legs)
Daikon is one of the best food sources of digestive enzymes. Daikon contains the enzymes diastase, amylase, and esterase to aid the digestion of fats, carbohydrates and proteins all at once.
Daikon activates the kidneys, and allows them to release excess fluid. It promotes complete urination and reduces any swelling due to edema.
Most importantly, daikon is a great decongestant! The enzymes that help your digestion also help clear out your respiratory system, helping to dissolve mucus and phlegm so they are more efficiently discharged.

My favorite way to use daikon, as you may have seen in previous pictures, is to pickle it.  Peel and thinly slice the daikon. Then fill a mason jar about 2/3 the way full with apple cider vinegar or coconut vinegar, clean water, ume plum vinegar, drop of maple syrup, sesame oil, low sodium soy sauce, and any spices. Place the daikon in the mason jar, tighten the lid, and shake. If you leave it out room temperature, it can be done within 7 hours. It will also last refrigerated for a while.  This is great to have on hand, and add to any meal.  Chop up and add to wraps, salads, soups.. ect..
“When you do things from your soul, you feel a river moving in you, a joy.”
― Rumi


Namaste!

 

 

We are vibrational beings that are fully in control with how “we feel”.  How “we feel” is in accordance with our ability to shift vibrations.  Allowing  negative aspects of what is, to dominate your vibrations, will allow your disappointment and unsatisfactory to take over.  Everything that happens to you, is a result of your vibration. How can you shift the awareness of your vibration? Try feeling gratitude for lessons and understandings of what you don’t want to create, let go, and allow space for sweetness. Be a contagious source of high vibrations! Smile!

Black beans are so amazingly good for you and this dip is a great way to include them in your diet. They are high in fiber, protein, and essential vitamins and minerals. Black beans help reduce blood cholesterol, maintain normal blood sugar levels and prevent constipation.  As a result, black beans in the diet help prevent heart disease, diabetes and diverticulitis and other gastrointestinal disorders. Black beans also contain phytochemicals, substances found only in plant foods that help fight cancer and other chronic diseases. Black foods nourish the kidneys and add life force energy (kidney jing) to reserves.  Strengthening the kidney energy will allow for better calcium absorption.   Try incorporating more black foods such as black lentils, black rice, and black beans into your daily food source, and notice how you feel.

High Vibe Black Bean Dip:

2 Cans of Organic black beans, drained

3 cloves of garlic, 3 pearl onions or 1/4 c onions

2 T olive oil, 3 T sesame oil

2 T ume plum vinegar

1 T sea salt, 1 T smoked chili pepper,

optional 1 T thai curry

Loving High Vibrations

Heat the onions and garlic with olive oil in a pan. Place all ingredients in a food processor and process until smooth. Place your hands over the dip and transfer your loving high vibrations. Will last refrigerated in an air-tight container for a week. Awesome on sandwiches.  *Picture (Oyster mushroom, kale, and field roast mushroom slices with black bean dip)

Om Shanti,

Namaste! :)