On my walk to work, I was reminded of the fragility of individual embodiment, and the beauty and ruthlessness of nature.
I do not do the poses as an end in themselves. I practice moving my body mindfully so that I can move as best serves my life. Among other things, I like to be sufficiently flexible and secure in my balance to maintain a vertical garden.
Puree in a blender or food processor:
peeled cucumber (seeded if necessary; use peels to garnish drinks if peels aren’t bitter)
tomatoes of any mix of colors:
assorted garden herbs and greens (based on taste and availability);
a sweet pepper of any color or variety (and a jalapeno or other hot pepper to taste)
a little minced sweet onion, white of scallion and a hint of garlic if desired (even if you are a garlic junky be gentle with the garlic lest it overwhelm the subtlety of the other flavors)
avocado
chilled vegetable stock or water
a little fresh lime or lemon juice (the acid in the juice helps keep the avocado from discoloring when the soup is chilling; a splash of white wine would also serve)
Chill the soup for 1-2 hours; do not let sit longer; garnish with chopped herbs–chive flowers are nice
