Sunday, July 31, 2016

We are the Cosmos

I thought this was wild cosmo, it is actually a chicory !
“If you see anything horrible, don’t cling to it. If you see anything beautiful, don’t cling to it.” Excerpt from How the Swans Came to the Lake, a Narrative History of Buddhism in America, by Rick Fields.

We are the Cosmos

Yesterday, I ran.
I ran, not too far, not too fast, but I ran
I ran because my legs would let me
And my body asked me to move her fluidly
Like I did as a child, or an adolescent.

I ran to the big, hilly cemetery, right in my town.
I didn’t know where my run would take me, but I was led here.

At first I worried, as I was in a sports bra for a top,
A concern came to mind: someone thinking my lack of clothing disrespectful.
SO, I came up with a comeback in my head, because I felt like arguing...
And the reply came through as a mirror of sleeping thoughts.
This is how I support my truth, when I feel doubt creeping up. As she always does...

I return again. Presence.
I’m running around the graves~ noticing, appreciating, loving, blessing…
I think of these people, how they lay with their family members
Beautiful names they share.
Tombstones adorned with art, sentiment, and love…

I notice a bluff of cheery purpley-blue flowers at the edge of the cemetery
The rising sun giving them full permission to be noticed.

I don’t know what flower she is, but I see her a lot in fields.
Five elegant petals with pearly blue stamens at the center.
Nothing less than angelic.
On each petal I see the shape of 5 fingers, reaching out to the sun
I dance my fingers along, holding hands with the petal-hands.
So delicate, so worthy of my affection and attention.
I see you. I know you. I honor you.
I will tell them you are safe.
I will tell them you haven’t actually left at all,
But rather we have left you…

I’m here now, I am ready to connect with you
And share your ancient wisdom with humanity.
And with that mission, I will do my best to speak with humility and integrity
I will share your undying love with the rest of mankind.
I will nourish your traditions through the elements through which you sing
And with that, I devote my life to all that exists.

We are the cosmos.

Wednesday, July 27, 2016

Hungry for Wisdom

When did food and pleasure become so twisted?

When I eat alone, where is my mind?

My thoughts are...
on my phone
on someone else
on my to-do list
or my next bite.

Or is it on how I feel…

Do I check in with myself over the course of my meal?
Or did I even forget I was eating in the first place?

When I'm in good company, and we're breaking bread
I eat much slower
so long the conversation is balanced.
Though if I want to escape,
I begin to shovel
stuffing the emotion down my throat.
after it goes past my tongue, I can't be bothered.
My body will tell me otherwise.
She says, "Hey! Pay attention to me, I'm here for you!"
but I ignore her saving cries
that manifest in pain and frustration
in small ugly, in dissatisfaction.

She has always known,
look at her when she was a child.
She eats small bites when she's hungry
She stops when she's full.
She even plays in-between.
and remember…she'll eat even more if she's bribed with a sweet.
and too much sweet followed by an achy belly.
"I'll never do that again"
just like I said in college…

Our fear of the body's wisdom is worse than simply listening

Friday, July 8, 2016

Easy Zoodles with Marinara

Zucchini noodles gets even the pickiest eaters excited about plants. Zoodles, or zucchini noodles, are made using a Spiralizer or Spirooli, which turns any hard fruit or vegetable into a thin, thick, or wide-ribbon noodle. Gluten-free, sugar-free, plant-based...In Italian we say, “Spaghetti di naturale!” You could also sub out the marinara for butter if you prefer.
By Katie Ring
Serves 4      Tools: Peeler, knife, cutting board, spiralizer, scissors, saucepan 

6 small zucchinis
A few generous pinches of sea salt
1 jar no-added-sugar marinara sauce (I like 365 brand from Whole Foods)
Optional: fresh basil, parmesan cheese

-Peel off skin from zucchini, don’t worry if you don’t remove all of it. Once skins are removed, cut off the sides, leaving you with cylindrical naked zucchini :)
- Place zucchini in spiralizer and spin into noodles. Once they’ve all been zoodled, cut the noodles into smaller pieces. Set aside.
-In a saucepan over medium heat, add zucchini.  Sprinkle with salt.  Stir. After a couple minutes, add marinara to your liking.  Saute for a few more minutes to heat sauce.  
-Scoop zoodles into bowls and sprinkle with fresh basil or parmesan cheese.

Friday, July 1, 2016

Vegan Caesar Salad

This vegan take on a classic salad is super health-supportive with booster foods like detoxing nori and gut-supportive fermented miso.  Pair with roasted chickpeas, gluten-free croutons, or cubed and roasted tofu.  I buy organic tofu as most non-organic soy tends to be genetically modified. This recipe can be made soy-free by removing the tofu and adding extra olive oil for creaminess, and substituting chickpea miso for white miso.
Serves 4-6

1 oz soft tofu
3 cloves garlic
1 sheet nori, toasted and crumbled
¼ cup EVOO
2 Tbs fresh lemon juice
1 ½ Tbs balsamic vinegar
1 Tbs white miso
1 Tbs Dijon mustard
1 Tbs capers
1 tsp coconut aminos (or tamari)
¼ tsp white pepper
1 large head romaine lettuce, washed and chopped
optional garnish: nutritional yeast, scallions, gomasio or sesame seeds, toasted chickpeas or cubed tofu

-Combine all ingredients in a blender, except lettuce, and blend until smooth and creamy.
-At serving time, toss lettuce with dressing in large bowl.  Top with nutritional yeast, scallions, sesame seeds, or toasted chickpeas.