I’m delighted to advise that there will be Thanksgiving morning yoga practice. All donations will support those in need of sanctuary (sanctuarydmv.org).
Send a private message for more directions or questions about the practice.
I thought about blueberry lemonade, but the blueberries from the farmer’s market are too good to be popsicles. I want to eat them by the handful fresh.
Instead, I paired pink grapefruit juice with minced peppermint from the garden and a hint of vodka at the top.
On seeing me snap a picture with my phone of our shared view of the highway, homeless shelter, tax court, and an array of office buildings apparently designed in the school of Mies Van Der Rohe gone terribly wrong, my next door office mate asked, “are you taking a picture of what you will be missing while you are in India?”
“No, I’m taking a picture of a heart-shaped cloud. When I’m having a day as stressful as the one I’m having, I like to remind myself that there’s always a heart-shaped cloud out there to put things in perspective.” I held up my phone so that she could see the photo, as sometimes people don’t see the heart shape until I’ve photographed it.
“That’s pretty cool,” she observed.
She’s going to water my plants when I’m gone, and I’ll look for a little something from India for her that will make a hard day at the office a bit easier to take–perhaps a murti of Ganesha (the elephant god who is said to be the remover of obstacles).
Last night I went to my neighbors’ “comfort food pot luck.” Comfort food tends to mean for many of us in winter warm, dense, heavy, rich food that is likely to be white, beige, or otherwise pale in color. There is much to be said for the emotional impact of great mashed potatoes or macaroni and cheese, especially when it is cold.
As I was deciding what to bring and remembering that last time I went to this pot luck there were three kinds of macaroni and cheese, mashed potatoes, and multiple kinds of bread, I thought about what would bring me comfort in that context.
My diet is not subject to any particular label. I mostly do not eat meat or cow dairy–perhaps vegetarian/vegan preferred would be a good label to the extent one would need to give a label (we are so fond of those in this society). I also prefer local and organic food, in that order, when available, and find my health benefits from a fair percentage of my diet being raw, fresh fruit and vegetables.
Based on my assumptions of what others would likely bring, I thought that it would give me great comfort to have something fresh, bright, crunchy, raw, organic, and mostly local to go with mashed potatoes (they were delicious Marlene) and assorted casseroles. I took a look at what was in the kitchen and found I had red cabbage, a couple of apples, an onion, and some carrots from the farmers’ market; organic celery, raisins, ginger, lemon, apple cider vinegar, and white miso from the food coop and the organic grocery store; and mung beans sprouting on the counter.
The red cabbage salad and sprout salad was a hit as a foil for the traditional “comfort food.”
Since you asked, here’s how its made:
Mince some onion and dice a small red cabbage. Splash some apple cider over the onion and cabbage so it can start pickling while you are cutting up the rest of the ingredients.
Dice some carrots and celery and add to the cabbage and onions.
Throw in some raisins.
Mince some ginger and add to vegetables.
Mix a couple of tablespoons of mild white/blonde miso and some Dijon mustard to taste (a darker miso will be too strong) and stir in hot water to thin until the miso-mustard mix is a creamy consistency and stir into the vegetables.
Dice an apple or two and mix in with the other ingredients.
Add some fresh bean sprouts if you have them (I always have sprouts growing except in the hottest weather; a good source for supplies is www.sproutpeople.org; best to add the sprouts while they are still short so they are the same texture and size of the other ingredients in this chopped salad).
Squeeze in some lemon juice to taste (or more vinegar if you don’t have a lemon on hand or want to be completely local). If necessary to get the dressing spread evenly over the vegetables, add a little more water.
Add another apple or additional raisins if you need more sweetness to offset the saltiness of the miso and the astringency of the vinegar and lemon juice.
This salad benefits from sitting for at least a few hours. It can sit overnight without the apples and the sprouts–the miso starts to ferment the cabbage as for sauerkraut, which is nice– but the apples and sprouts will get mushy and are better added at the end.
Enjoy. Play with ingredients and quantities and please comment if you come up with a delightful variation.
One of the ways I prepare for a restorative workshop is to spend some time looking for new music to play quietly in the background to enhance the fullness of the experience. In the past couple of days, I have enjoyed listening to quite a quantity of new and new to me music appropriate for my upcoming Finding the Warmth Inside: Relax Into Optimal Alignment with Anusara Restoratives on February 25th at Willow Street Yoga Center (click on the link for details and to register). Among the music I downloaded, which I am thoroughly enjoying (though it might be too upbeat for the restorative workshop playlist), is C.C. White’s “This is Soul Kirtan.”
As I was listening at my desk and swaying to the beat, I thought about the non-dual tantric philosophical principle that exhorts us to find the good in everything, to recognize that in all there is still a “divine” spark that is expressed in the creative effulgence of the universe itself. The music is joyous, delightful, offered with love, delivered with a high degree of professionalism–both the musical performance and the recording and presentation. I tried to fathom just how many centuries of human migration, suffering, oppression, bigotry, and then fighting for tolerance, education, equal rights, spirit, and freedom had to occur for this music to be able to exist at all and to be published and embraced, it being an extravagant blend of Indian spiritual/religious practice, American soul and blues (and all its history), and classical Western musical technique.
