refractor-y

come to class tomorrow, my Path, & a recipe!

for all my faltering steps, my heart still finds I’m on the right Path.  Wise friends present and past always guide me back to my truth.  always reminded to come back, get still, and do my practice.

Hope to see some of yer shining faces for my Yoga class tomorrow, 6:00 pm, at the Three Jewels in NYC!  It is a joy to teach.  We will do plenty of twists to help detoxify from Memorial week-end libations.

Sidenote:  one friend of mine requested I send her recipes - which I have barely followed thru on.  A great breakfast answer is a grapefruit!  Especially after a lot of other culinary and liquid indulgence…  

Then for summer - salads are a great answer.  I tend to stick with a few tried and true ingredients.  

• quinoa
• cherry tomatoes
• arugula (or favorite leafy green)
• avocado
• carrots (I like the small ones with greens on top

organic everything if you can.

boil quinoa in a ratio of 1.5 liquid to dry (i.e. 1 cup quinoa = 1.5 cups H2O) - sometimes I add rapunzel dried vegetable bouillon.  also some oil - unrefined coconut oil is nice - a tablespoon or two…  bring to a boil, stir a bit, then cover, reduce heat, and cook til tender - 15 min. usually.  when it starts to look done you can turn off heat, keep covered, and let it sit a bit - it should absorb any excess liquid.  fluff with fork when it’s done!

while quinoa is cooking rinse the greens you’re using - I’d say a good oversized handful per person - and wrap in a paper towel and stick in the fridge.  helps the greens stay crisp. 

I like cutting the cherry toms in lengthwise quarters.  again about a handful per serving desired.  the carrots I cut tourné - just turn the carrot as you cut making cute lengthwise spears along the midline of the carrot. 

I like using one pot.  small nyc kitchen… so remove quinoa, put it in a bowl, and get your saucepan cleanish - then heat some olive oil (enough to coat the pan+make a dressing), turmeric, and cayenne.  as much turmeric as you like and cayenne to taste (optional!).  when the carrots are tender remove from heat and sqeeze lemon to taste.  if you’re cool with a warm salad; toss quinoa, greens, tomatoes with your carrot dressing.  slice avocado to serve on dish like a garnish and squeeze some fresh lemon over to coat avo/ finish dish.  also a bit of fancy salt on top if you like (fleur de sel, himalayan… etc.)  and I put fresh ground pepper on just about everything.  recipe for N<9 hope it makes a lick of sense!

happy memorial day.