Brown Rice and Millet Ramen in Spicy Bone Broth with Garden Greens, Roasted Winter Squash and Peanuts (Dried Pasta and Greens Variation)


When I enter into a contact improv jam, I make a commitment. I commit to paying attention with all of my being, to myself, to my partner or partners of the moment, to all the others in the room, and to a spatial, energetic, and creative attention to the dance itself and for the dancers as community and co-creators of the dance (and sometimes for the observers, too).
I think this is not unlike the commitment of the tantric yoga practitioner who ideally engages all of life with a simultaneous attention to the inner and the outer, to the dance between the self and all that to which ones self comes into relationship and to the dance of relationship.
Peace and light, E — Posted with WordPress for BlackBerry.
When I came home from teaching today, I put together a salad of sprouted lentils, celery, spring onions, and walnuts, dressed with walnut oil and aged, organic balsamic vinegar. What made the salad special was freshness of the lentil sprouts, the subtlety of newly ground pink himalayan salt and the little luxury, the balsamic vinegar. In the summer, it would be great with a new cucumber from the garden on a bed of fresh mixed greens.