Easy Breezy Fat-Burning Chocolate Recipe
Some of my deepest moments of self love and meditation happen in the beautiful corner of the home called the kitchen. In my ‘kitchen-temple’ I spend intimate moments communing with myself and the food-gods. When I feel blocked or stuck, I head to the kitchen or take a walk by the lake. They both have the same effect on me: my mind gets quieter. I move from my head into my heart, feeling instead of thinking, relaxing instead of tightening, playing with energy instead of fighting against it. While some...
Read MoreAn Inside-out Love Affair with the Avocado
At a recent workshop, I shared with participants how I’d been totally avocado-crazy for a month. I was eating an avocado every day: I dunked them in my smoothies, made guacamole, added them to salads and soups. I just couldn’t get enough. My body was giving me very clear signals that I needed the nutrition from this health food in my daily diet. Then this craving slowly tapered down and now I’m back to eating them occasionally. Avocados are great for women. In fact their pear...
Read MoreYummy Yellow Squash Sauté
Yesterday the good people from the local co op, Homegrown delivered a bamboo box filled with fresh, crunchy, radiating-light (almost) vegetables, fruits and dairy! Now here’s the thing: I like to experiment by ordering the local, sometimes-unknown vegetables but when they arrive, I’m often at a loss at how to prepare them. Aarrgghhh! I find yellow squashes so attractive! They’re yellow, which is my favorite color. They’re slender and delicate, very un-intimidating! So I bought them...
Read MoreQuick And Creamy Zucchini Soup
I’ve sautéed them. Fried them. Baked them. Steamed them. I have NEVER EVER blended zucchinis! It just didn’t feel right. But you know what else didn’t feel right? Not experimenting! So I decided to make a creamy soup out of the two juicy zucchinis that were sitting in the refrigerator, patiently waiting their turn. Don’t you love your vegetables – so eager to nourish our souls! This recipes doesn’t require much actual work, but it does need you to be around to check in on...
Read MoreRecipes: Black Chickpea Salad
Black chickpeas are one of my favorites: versatile, easy to digest and rich in protein. I usually soak a cup and a half overnight and there’s usually enough for two or three different types of preparations. The first thing I prepared with the lot is a simple salad with some fresh mint and grape tomatoes. If you want softer chickpeas then I suggest you boil them for a few minutes and run them under cold water. 1 cup sprouted chickpeas (and boiled if you want them softer) 6-7 grape tomatoes, halved Mint...
Read MoreRecipes: Upma With Rice Noodles
Today’s recipe is a variation of a south Indian preparation called Upma, traditionally made with cream of wheat. I find it takes longer to make Upma with cream of wheat. It is also acid-forming (for me at least) causing acid reflux or heartburn. So when I found some brown rice glass noodles at Whole Foods, I knew exactly what I was going to do with them. Hmm. Chinese ingredients for Indian food. Our ancestors must cringe. Here’s the list of ingredients: 2 cups rice noodles 1 cup frozen vegetable...
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