The Husband can cook vegetarian too!!

Monday night I finally got home around 7:45 from an inspiring and challenging yoga class with David at South Boston Yoga, and was too exhausted to cook.  To my surprise, my sweet husband, Eben started dinner.  It was the first time he has cooked for me since I turned vegan in Sept/2010.  I was beginning to think he was punishing me for my drastic choice.  Before I became vegan, I was a meat eating woman from Texas who really loved her beef brisket and so my decision really confused my dear husband.  Suddenly, he didn't know what or how to cook for me.  Plus I was learning how to cook for both of us andhoping it would taste decent, maybe even good. Luckily, I'm a quick learner and I love veggies. 

I've since abandoned veganism (sorry I really love eggs and raw honey) and now I'm just vegetarian. Wait, no flexetarian ( I occasionally eat fish), but I mostly eat vegan/veg.  The reason I stopped eating vegan was simply because my body needed more.  I found myself light headed and ungrounded so I slowly introduced eggs, cheese, and fish back into my diet.  This is the recipe Hubby made and I also added the one I made for Danielle's birthday BBQ. Enjoy!!!

Chickpea & Artichoke Salad (2 Variations--cold & warm)
1 can chickpeas (drained and rinsed)
1 can artichokes (cut into quarters)
1/4 cup chopped onion
1 clove of garlic minced
1 tbls olive oil
2 tbls balsamic
1 tbls dijon mustard
S & P to taste

heat the oil in a large non stick pan and add your onion and garlic stirring to not burn the garlic.  Add the chickpeas and artichokes, salt and pepper and stir.  Add everything else and stir.  Serve over greens...yummy!

Chickpea Salad with mustard vinagrette (a variation from the whole foods version)
1 can chickpeas
3 carrots chopped
3 celery stalks chopped
2 tomatos
2 tbls capers
1 cup watercress
1 avocado (save for last)

for the Vinagrette:
2 lemons
1-2 tbls dijon mustard
2 tbls olive oil
salt & pepper to taste

In a bowl, mix the lemon juice and mustard together and add S&P.  Sometimes it's nice to add fresh rosemary, basil, or whatever your favorite herb to the mix. Slowly wisk in the olive oil. 
In the same bowl add the remaining ingredients.  If you plan to make this ahead of time then save the avocado for just before serving so it won't turn brown and look ugly.

BONUS:  put your leftovers in a food processor with some bread crumbs and egg for great chickpea patties.  Form patties and place in the oven at 350 for 10 minutes. Flip patties and give it another 10 minutes in the oven.  Serve in a pita, roll, or over salad greens!

DEMONS BE GONE!!! (from my closet)

Some people are pack-rats, others are hoarders and I am on the borderline somewhere in between.  I don't know how this all started, but everytime I go into my closet to find something to wear there is nothing, even though it's stuffed with clothes. I know most women feel this way!  For months I've been avoiding this issue because it brings so much anxiety and stress, but I really want a nice organized closet!!

Yesterday was Patriot's Day aka, Marathon Monday and I had the day off to finally tackle my closet "situation."  I went to yoga and prepared myself for what was to come: Parting with stuff I no longer need, use, or want.  I have a really nice walk in closet filled with clothes I don't wear anymore, empty shoe boxes, purses, and other junk that came with us 3 years ago when we moved out of Somerville.  Why the hell am I keeping these things?  Am I afraid that trashing stuff will be like trashing myself? Maybe, but most of the fear is knowing I bought all these things and then didn't use or wear them, knowing I gained some weight and lots of things don't fit.  It's a total waste of money and a spotlight on my old retail therapy habits.  Everything fits in 3 big plastic storage containers:

10 belts
6 jeans
6 work pants
5 skirts
25 tops
3 purses
2 hats
4 scarves
8 shoes

My niece, Jess takes first dibs and then I'll donate the rest to Goodwill.

After it was all cleared out I felt relief because my closet serves its' function again and I still have so many clothes to wear that I don't need to go shopping right away.  I'm content with what I have now. Bonus:  I rediscovered some lost jewelry: 4 earrings, 2 rings, 1 braclet, and 2 necklaces. 

Yoga Graduation!!

A week ago I, along with 50 other yogis, graduated our yoga teacher training program at South Boston Yoga.  David Vendetti, Todd Skoklund, Amanda Richter, & Jo Flaherty taught us the foundations for what we all need to be fantastic and safe yoga teachers.  Their never ending support and kindness was so endearing and the yoga community there spills out love and gratitude.  I don't have enough great things to say about them!!  Have I mentioned this experience has changed my life? Really, it has!!

For seven months I shared, laughed, and cried with some of the greatest people I've ever met.   So graduating was a little bittersweet.  I will miss being together with the entire group, but I'm also thrilled to be leaving the nest, teaching and living life knowing that these people will always be here.  I will always be there for them too.  I learned to question myself and my mind that never seems to quite down!  I want to share 5 important lessons that I have learned in these months of sharing.

1. Choose Freedom First
This was a big one! What does it even mean?  Well, instead of suffering and bitching at my job every single day,  I now realize that without this job I can't do all the yoga I want or paint in my studio. And this job is not the only job I'll have; it was a major support during my training and serves as a support now as I continue classes at the Institute of Integrative Nutrition.  I might even find my first clients here!

2. Accept Responsibility for all of your actions
yeah, I've messed up plenty of times and now I understand why and I know my triggers.  more freedom!

3. Face everything & Avoid Nothing
I stopped avoiding confrontations and found my voice, a new assertiveness that I was scared of before.

4. It's not personal
Road rage much?  Well, that guy didn't cut me off because he hates me.  He's in a rush and I really could care less. Just don't hit my car, OK?

5. If you can't do it for yourself, do it for others
I really like this one because I have to remind myself of this everyday.  When I don't feel like eating healthy I know that making a bad choice will hurt me and also affect the people I come in contact with, affect my yoga class and practice, and make me feel bad.  So that brings much more purpose and intention for all the actions that I do in my life.

Amazing,  right? My hope is that you will read these and perhaps relate them to your life.  Peace and many thanks to my friends and family who have supported me through this journey.

Bad touch, Good touch

For the past few weeks I've been assisting yoga classes for a fellow teacher at Be.Yoga in Union Square, Somerville, MA.
Initially I was so excited, but once I got in the class I recognized the vast assortment of bodies within one class and became intimidated.  How do I know how much pressure to use?  What if somebody falls while I'm trying to assist them in a pose? 
As I walked around the room I felt a sense of something greater; that we are all here to share this unified experience, to practice yoga.  This yoga practice instills a calm, quite mind in the midst of sweat and difficult poses.  I began breathing that soothing Ujjayi breath that yogis love so much, and instantly, I felt grounded and in control.  I touched with gentle grace and loved all of it.  Only one person fell down in a sweaty mess. (and not while I was touching them) 
Assisting has been such a great learning experience to get to really learn how to pay attention to students alignment, but also your own mental alignment.    What is too much? 

While practicing, when should we push ourselves and when should we give ourselves the compassion to back off?  During one of these classes I noticed a young woman silently crying to herself while in chair pose.  I glanced quickly and could barely tell beneath the sweat and smudged mascara, but there she was crying while in this deceivingly difficult posture.  I thought, Oh GIRL!! I Know exactly how you feel right now!!!! 

After class I went up to her and asked if everything was ok. She assured me that she was good, but she was suffering through an injury and pushing her body to do something that it wasn't ready for.  Knowing it was causing pain she kept trying, only to exacerbate the problem.  But my heart went out to her because I have been that person pushing myself to the limit of my practice, the limit of my social schedule, my working schedule to the point where my body rebels and I'm left crying in child's pose. (The past week for me!) So, really, we can be our own mental assistant in yoga class who pays attention to how our bodies feel to gain more from ourselves and our practice.  Thank you for reading and be kind to yourself.

Black Beans over Quinoa

My family mostly cooked Mexican food growing up. This is my comfort food, the food that makes me feel better and that I must have at least twice a week.   Only most Mexican food has loads of lard, butter, and cheese: all things I've been avoiding because of health problems and now I'm allergic to cheese.  I've been trying to recreate these recipes into healthier, tastier versions. The dynamic relationship between sweet and spicy is what makes this dish fantastic.  Please enjoy!

Black Beans over Quinoa

1 tbls olive oil
1 can black beans
1 can red kidney beans
1/2 chopped onion
1/2 cup corn (frozen organic is perfect)
1 chopped poblano pepper
2 chopped tomatos
4 tbls mexican chili powder
1 tbls ground cumin
2 tbls raw cocoa powder
2 cloves minced garlic
S & P to taste
1/4 cup water
juice of 1 lime
1 avocado
1 mango

Heat olive oil in a large sauce pan, add onions until they sweat. Add pepper, frozen corn and beans.  Mix in chili powder, cocoa, salt, pepper, lime juice, garlic, cumin and water and let simmer.  Start the quinoa, following directions on the box.  If the beans get too dry add more water. salt and pepper to taste.
Serve beans over quinoa and garnish with avocado and mango. 

I love tons of avocado & mango on mine! There really are beans underneath!

pretty mango!

We all have off days.

I taught my first community class at South Boston Yoga on Saterday with a group of my fellow teacher trainees and I think we led a fantastic class!  It was the first time teaching at this studio and it was also the largest group of people I've ever taught.  I was so nervous I could barely think, but I got through it.  Afterwards, I was visiting with a friend of mine, Justin, that I haven't seen in months, and telling him about my nervousness.  He said, yea well you haven't been doing this for that long have you?

I said no, I haven't.  I've only been teaching for 2 months and yes, I still get jitters.  That's OK!! 
Why was I being so hard on myself instead of trusting myself?  Then it occurred to me that I'm resisting change. 

There has been so many changes I've made in my life over the past year, that sometimes I feel stressed out and overwhelmed.  Even though all these changes are positive: yoga training, new diet, online classes at the Institute of Integrative Nutrition,  the old version of myself feels lost.  My body and mind just aren't in sync and this puts me in a funk of a mood. Thoughts of what I want to accomplish during my day/week/month/year bombard me and I forget to calm down.

It wasn't until Justin reminded me that I'm a very new yoga teacher that I was able to remember my new self and values again. So Sunday, I slowed down and did nothing but accept myself as myself, and it felt awesome.

Stuffed Peppers and Sauteed Brussel Sprouts

Last weekend I became inspired by brussel spouts!  But, I never ate them as a kid and hadn't even tried them until last year. Man, was I missing out.
Anyways, I'm walking through the grocery store, trying to figure out what to make for dinner tonight. Something good, something Vegan!! Then it hit me, stuffed peppers and brussel sprouts, so here's the recipe. The husband liked it :)  Enjoy!

Stuffed Red Peppers and Sauteed Brussel Sprouts

2-4 red peppers (depending on how many you are serving. can split one in half if desired)
1/4 cup chopped red onion
2 cups chopped mushrooms
2 chopped carrots
3 chopped celery stalks
1 cup chickpeas (or one can well drained)
1-2 tbls olive oil
1 tbls earth balance spread
1 1/2 lemon for juicing
1 tbls apple cider vinager
1 cup dry quinoa (follow box directions)
2 cup vegetable stock (for quinoa)
1/4 cup chopped parsley
1 tbls ground flaxseed
salt & Pepper to taste

preheat oven to 400 degrees
Heat olive oil in a saute pan. add shrooms and onion. saute for 5 minutes.  then add chickpeas, celery, carrots,  1/2 lemon and apple cider vineger, s&p and flaxseed. saute for 15-20 minute.


While this simmers on low start the quinoa, cut the tops of peppers off and remove inside seeds. then strain the shroom mixture and add to quinoa.  (Save 1 cup of quinoa for tomorrow)
Stuff the peppers with quinoa mushroom chickpea mixture and put in oven for 20-25 minutes.
Add 1 tbls earth balance in the saute pan and add the brussel sprouts, lemon juice and s&p.  Enjoy!

self study, self inquiry = Svadhyaya

One of my favorite things about yoga is that it allows ourselves to turn inward and feel without judgement.  Leaving a class feeling elated and free is something I experience often, but other days  more difficult feelings arise.  Handstands are a long shot for me at this point and I know one day I'll get there, or not, but I do remember feeling inadequate and lost in class. And yes, I've even cried through difficult hip opening classes.  Through the practice of yoga our bodies instinctivly turn contemplative and it's at this moment that our hearts soften.

For many years, more than I care to admit (19) I've been angry.  Mainly upset or angry at my mother, at the fact that I've never loved my job,  that I allowed myself to become overweight, that I got married too young, that my wardrobe sucks, and that I have bunions. You name it, I've been angry about it.  So much that this anger has debilitated me from making new friends or from trying fun things that I know I would love, like Tango dancing.  Recently, about a week ago, I realized my anger is so deep within that I can almost feel it climb up the left side of my body.  Yep, I'm that in tune with my body, just like my grandma. 

Then something really amazing happened during a yoga teacher training day.  We picked a partner and did an excersize called "unveiling the mask."  First, it involved our partner giving us a facial masage from the inside of our mouth, then when you think it couldn't get any stranger, our partner gently, with proper lube and gloves, inserted their pinky finger into our nostril and held it there as it slowly moved its' way into the nasal cavity. (thanks Jen!)

This was uncomfortable.  This was painful.  I wanted out.  But instead, I stayed there and confronted this feeling.  It felt like jalapeno peppers in my nose and I wondered what the hell was going on.  The first nostril I couldn't relax so I resisted the entire time; it was my left side, the angry side.  Then the right nostril was easier because instead of resisting, I surrendered and allowed my body and breath to harmonize.  At this moment a shift occurred. I didn't know how to think or feel, I only knew how to be present and how to be human, filled with anger, happiness, guilt, and frustration all at once.  Could I just be?  I think this moment just impacted life in a major way.

Fast forward to present day and I am still aware of this shift.  Maybe it was forgiveness, I really can't tell you right now. But, I know I felt my heart soften.  I know I felt kind and for once in my life I was able to let it all go. When things go bad at work I remember this.  My heart can be open and it's not going to kill me.  It makes me a better person for myself, my husband, dog & cat, my boss, and whoever else I come in contact with.  Now I realize how much courage it takes to open your heart, to allow others to see the softness that we so frequently guard and protect out of fear or anger.

Avocado, Mango, Tomato Salsa

For real, this salsa is so yummy and it's good on EVERYTHING! I put it on my salads or you could put it in some tacos or over fish if you're into that.

Ingredients:
2 avocados
2 tomatos
1 mango
1 jalapeno (take out the seeds and don't touch your eyes)
1/4 cup red onion
juice from one lime
a hand full of cilantro
1/4 teas garlic powder
salt to taste

Chop everything up, mix it in a bowl and enjoy!  Easy peasy lemon squeezy!!

The Spirit of Tapas!

I'm not talking about yummy, delicious Spanish cuisine, although now I am craving that.  Tapas is one of the Niyamas (disciplines) of yoga that means to burn or heat.  So, the concept of tapas truly translates to igniting the fire within ourselves.  I see tapas as an intense passion that we have for something to be in our lives or to be out of our lives. What are your goals that will mentally or physically satisfy your inner core? 

To improve our lives we must first decide to make a change.  What?? Change??  The very thought of change terrifies many people, but if you recognize the value of possibility, change can become a welcoming, comforting challenge to each of us. 

Tapas takes practice and dedication to reap the benefits of the end result. Sort of like starting an exercise routine. In the beginning, it really stinks and it's so hard to keep up with it.  You need the drive (tapas) and discipline to stick with it, even though you can barely move a muscle.  But, in a few months, you really see results.  Same goes with a yoga or meditation practice.

What am I burning into my life:
-Re kindling my meditation practice
-organization in my house and mind
-stepping up my yoga practice

What am I burning out:
-my anger and inability to "let it go"
-my tendency to become overwhelmed (teacher training, IIN, art studio, working, cooking, blogging, web site designing--eeek!!)
-negative thought patterns that fuel fear

Tapas is the rich seed that ignites our journey to achieve a certain goal or to make important life changes.

So, what are your Tapas?

Mexitarian Enchiladas

So a Mexican girl gone vegan? Let's just say my parents were a little nervous about my trip back to Houston for the holidays.  I planned on bringing a few key food items with me (nutritional yeast, coconut flakes, tea, agave nectar, ground flax seed)  and buying more once I got there. My mother made her fantastic guacamole so my husband and I would have something to snack on when we arrived.  As I stuffed my face with yummy avacado, my mom expressed that she had no idea what to make for Christmas dinner for my new diet, new lifestyle.  I said, don't worry I'll make some amazing things.  I've been cooking vegan now for about 5 months, so there has been some horrific things my sweet husband had to taste, but there has also been some mouth watering, "will eat again" meals.

What I didn't plan on in Houston was my strong cravings for Mexican food that I didn't even eat while I was there. Well, besides guacamole and salsa.  Amazingly, a recipe passed my way via nytimes.com.  It was for vegan enchiladas!! Yayyyy! The recipe is adapted from Ayinde Howell from ieatgrass.com

VEGAN ENCHILADAS
yield 2 to 3 servings
time 1 hour and 15 min

Ingredients

For the sauce:
1/4 cup safflower oil or other vegetable oil
half a medium onion, died
2 garlic cloves, minced
2 serrano peppers, seeded and diced
1 poblano pepper, seeded and diced
1 1/2 ground cumin
1 tbls chili powder
1 tbls chipotle powder
1 can diced tomatoes
juice from one lime
salt to taste

For filling and Assembly:

1 pound firm tofu, drained and loosely crumbled
10 7-inch corn tortillas
1/2 medium onion
1/2 red bell pepper, diced
1 jalapeno pepper, seeded and diced
1 handful of coursely chopped cilantro
2 tbls cumin seeds
2 tbls garlic
3 tbls all purpose flour
salt & pepper to taste
1 1/2 or more of chili powder to taste
2 tbls Tamari sauce
juice of 2 limes

If you happen to have a molcahete, I recommend putting the cumin and garlic in it and make a paste.  Add hot water to the paste before you dump it in the tofu mixture.

For Salsa:

1 can of diced tomatos OR  6-8 fresh tomatos
1 or 2 jalapenos. this is good fresh or roasted--add one first, then taste and decide...
1 clove garlic
1/4 cup onion
1 handful cilantro
1 lime juice
salt to taste

For Guacamole:

4 avacados
1 tsp salt
1 tsp pepper
juice of 1 lime
(a very simple guac serving as a refresher for the complex spices)

Method
Sauce: In a small saucepan over medium heat, heat oil until shimmering.  Add onions, garlic and jalapeno (or other peppers).  Saute until onions are translucent, about 5 minutes.  Add cumin, chili powder, and flour, whisking until browned and thickened. Slwly stir in 3/4 cup vegetable broth and tomatoes, mixing well. Reduce heat to low and simmer for 15-20 minutes.  Season with salt to taste. Remove from heat or just keep it to low.

For Filling and assembly: Preheat oven to 375 degrees. In a medium skillet over medium heat, heat oil until himmering.  Add tofu and cook until l brown and somewhat crispy, and its liquid has evaporated, stirring from underneath to prevent sticking 10-15 minutes.

Once tofu looks brown and cooked on all sides, add two-thirds of the onion and 1/2 of the red bell pepper. Stir, and add garlic, jalapeno, cilantro, cumin and chili powder. Mix well. Add soy sauce and mix well.season with salt to taste. Saute until until the onionand red bell pepper beginto soften. 5-10 minutes. add 1-2 tbls water if mixture seems partched, but it should be dry and the tofu should resemble criped dried pieces of meat.

While the tofu mixture is cooking, wrap the tortillas tightly in aluminum foil, and place them in the oven for 10 minutes. Remove, keeping them wrapped, and set aside.

In a shallow 9-by-7-inch casserole (or large enough to hold the enchiladas snugly in one layer), add 1/3 of the sauce to coat the bottom of the casserole. Unwrap the hot tortillas, and place one in the sauce to coat it, then turn it over so that it is coated on both sides. Add one-sixth of the filling, and roll the tortilla tightly. Place it seam side down on the sauce. Repeat to make six filled tortillas. Pour the remaining sauce on top of the tortillas, and sprinkle with remaining uncooked onion and red bell pepper, guacamole, and salsa. Bake until sauce is bubbling, about 15 minutes. Serve, if desired, with a green salad or brown rice.

Restorative Snow Day

Last night I taught my first restorative yoga class.  The main difference between a restorative class and a vinyasa flow class is the use of supportive props.  In a restorative class the yoga teachers use bolsters, blocks, straps, blankets, and balls to aid their students to loosen up their muscles and completely relax.  Each pose is held for a long time.  It seemed like an eternity sometimes, but I am so glad I got the opportunity to teach this class because it also served as a lesson on slowing down.  Instead of the fast-paced vinyasa flow that I'm so accustomed to, I had to rethink or reconsider why these students came to class, what they were expecting, and how I was going to lead them through a gentle journey of turning inward.  It was a great and successful challenge and ultimately, everyone had a happy glow leaving the studio.

This act of slowing down can also be translated into the real world of rushing to point A to point B.  Why do myself and others rush to complete so much in one day?  Why do we over schedule ourselves or our children into a hectic fury? I feel anxious thinking about it.  I am a firm believer that there is no such thing as being late.  You are always exactly where you are supposed to be at all times.  No, this doesn't mean I'm late everywhere, but I don't like rushing.

As I begin an exciting curriculum at the Institute of Integrative Nutrition, I'm learning ways to slow down as a means of appreciation.  Slow down eating by chewing more, slow down life by doing less. One really great thing to try is to only do 10 things per day.  For example: 1.shower 2. go to work 3. yoga 4. feed the animals 5. call my mom, etc.  If you are writing down more that 10 things maybe delegate a task to a loved one (honey, can you do the dishes?) or just cross it off the list.  This tool is helpful way to keep me sane as I finish yoga teacher training and start IIN.  I hope you may try it because you might enjoy doing less.

A New Year: So far, so good!

It has been one week since all of the holiday festivities and now that they are over I can start to settle into myself once again. But, before I begin to reacquaint myself to my routine schedule and ease into a new pattern, I want to take a few moments to be present. This year I refused to make resolutions. I loathe that word because I associate it with pushing myself into something ridiculously difficult at the beginning of the year only to burn out a month or two later. For instance, last year I meticulously calculated and documented each minute I worked out, what I did for exercise and to make it even more torturous, my weight on a daily basis. Ugh, why did I do that? So this year I'm setting intentions for the year. Intentions to amp up my at home yoga practice, to stay focused and avoid procrastination, to remain authentic to myself and all the new people I will be meeting, and to give myself compassion when I slip. I am human, therefore I will slip. And that is OK.

Setting goals for the New Year is a great thing and I love the feeling of starting something fresh with a new outlook and attitude. Even the idea gets me excited! These intentions give yourself permission for transformation or perhaps for reinvention. But, it is also important to allow yourself to make mistakes and expose our vulnerability, my primary lesson for 2010 that I am passing over for 2011. About a week ago I found a document on my laptop titled "Before I Turn 33." I busted out in laughter because they are grandiose! Here's the list:

write a novel
write for ELLE, Vogue, Vanity Fair, Health, Fitness, Yoga Journal
own a gallery/boutique
get my MBA
design my own accessory line
learn how to sew
have a fantastic art show in p-town, new york, LA
buy a new house with my own art studio
run the Boston Marathon
learn Spanish, French, and Italian languages
love myself

So I have one year left to complete this list! Actually, I know I will not do that, but I did complete the last item on this list: Love myself.
It has taken me 32 years to accomplish it, so I must say that I am quite proud. My wish for all of you reading this blog is for you to love yourselves too.