Zen and the art of healthy living

Asteya

2012-02-03T13:58:00.003-05:00

Asteya is the ethical restraint of non-stealing according to the eight limbed path in yogic philosophy. Stealing is an interesting thing. Asteya is restraint against the theft of goods, time, or energy but it also encompasses avoidance of greed for more than one needs, coveting things others have, and standing in the way of happiness for others. Over the past couple days after receiving word that our van, our home, had been broken into while in storage out in Vegas I have been thinking about asteya. We were in TN visiting family and friends, but now I had to return to Vegas early to deal with the damage to our van. Before we knew the extent of the theft, we assumed the worst - nothing would be left. Just about everything we own is in our van. At first I was really upset thinking about damage to the vehicle, loss of our material goods, and beginning to fathom how much money it was going to cost to do repairs and start to replace the essential items. I am a realist and a planner, so I thought this really may mean the end of the road trip and the beginning of a job search. I was bummed.

Photo: www.godgrewtiredofus.com

Coincidentally, the night before the phone call telling us of the break-in I spent the night in front of the computer watching documentaries. One was about the Lost Boys of Sudan titled God Grew Tired of Us. It's the story of refugees from the Sudanese civil war in the 1990s. Non-Muslim Sudanese were being killed, sterilized and displaced. Young boys in particular were targeted to ensure this non-Muslim population would not reproduce. Boys, joined together trekking thousands of miles through sub-Saharan Africa into neighboring countries, seeking refuge. The film details relocation efforts into the United States to give some of the Lost Boys opportunities for work, education and escape from the war. An incredible story about tragedy, struggle, and culture.

Photo: www.theworld.org

A little later in the evening (it was a wild night...) I watched the PBS film titled Opium Brides. It is the story of rural Afghan farmers taking loans from opium smugglers to grow poppies. The Afghan government however, it on a mission to eradicate poppy cultivation and the opium trade. The government comes to these rural farms and destroys the poppy crops so that when the smugglers return to collect their product, there is nothing. The poor Afghans are killed or forced to trade their daughters and sometimes their sons to pay off their debt.

Our world is crazy. The horrific situations much of the world endures each day is so foreign to me, it's hard to imagine. So when I was upset about the van, I was almost ashamed. If the loss of my climbing gear and damage to my vehicle is my biggest worry, I should be thankful not upset. It was also interesting as I traveled back to Vegas I had this greater sense of calm and compassion towards others. I knew that today I was dealing with some unfortunate struggles and somehow became more aware that everyone else around me is probably dealing with their own struggles and perhaps a little more patience or compassion could make a small difference to ease their struggle, even for a moment. I was really grateful for the kindness others showed to me. These small gestures really helped to ease my day.

Here is a quote from the Dalai Lama that I think applies here:
"... if I develop bad feelings towards those who make me suffer, this will only destroy my peace of mind. But if I forgive, my mind becomes calm."

So today, be thankful for all that you have, be compassionate and forgive, forgive, forgive. I think therein lies peace and happiness.

Fair Trade for Electronics?

2012-01-30T09:34:00.000-05:00

This recent article, Bring Fair Trade to Electronics, talks about applying fair trade standards to the electronics industry to begin to address many of the environmental and human health and well-being issues associated with electronics manufacturing. I recently posted about some of the ramifications of the electronics industries and our seemingly insatiable desire for the newest and best products, often thinking little of discarding the antiquated devices. Fair trade has and continues to make giant leaps for those producing goods in the world. We often think coffee, chocolate and other agricultural products, but shifting towards more broad scale fair trade systems could be a first step towards addressing some of the negative ramifications of industry worldwide. Some food for thought.

T-Wall

2012-01-27T23:38:00.003-05:00

John's buddy Vice was psyched to climb after work so we rallied to head up to The Tennessee Wall (T-Wall) with him for a couple hours. Waterfalls poured off the top of the cliff as the sun set over the river. The moon sliver snuck it's way into the sky as we hiked out in darkness. Here are a few pics from this beautiful evening.

Consumerism - what does it really mean?

2012-01-26T11:22:00.006-05:00

Electronics have become an integral part of our everyday lives, and to a large extent I think we don't realize or better yet evaluate the the dependence we have on them. From GPS units in our vehicles to a laptop for everyone in the family, kindles, tablets, smart phones, televisions, kitchen appliances, stereo systems and everything in between. We have a fascination and sometimes obsession with the latest and greatest products. Having worked for a government agency that purchased electronic monitoring devices frequently to meet data collections needs, then disposed of them as newer, better technologies arrived, I began to ask myself, what are the implications of these electronic monitoring devices on other parts of the world? I began to question how natural resource monitoring in America was negatively impacting natural resources and human health in other parts of the world. These products are mined, manufactured and eventually disposed of somewhere, but where and how does that happen? Furthermore, as I was involved with purchasing of these electronic devices, I wondered why those externalities are not considered in the cost/benefit analysis process? My work situation was really just the tip of the iceberg, and I still have yet to invest the time and energy into fully researching these topics, as it's not that easy to uncover these dirty little secrets. More recently I have tried to heighten my awareness of the presence of technology in our everyday lives and the reality of the fate of these devices. The reality is about what you'd expect, disturbing! For a glimpse into some of the pressing global issues, check out David Elliot Cohen's book What Matters.

Photo: David Elliot Cohen from his book What Matters; 3-year old girl working at a battery recycling shop

This book spans more than electronic waste, but it's eye opening on a much grander scale. I almost cried as I sat in a book store perusing the images and stories. I had no idea much of this was going on in our world. How have I not been outraged all this time? How have these issues not influence how and what I purchase and dispose of?

The developing world is exploited on our behalf. Why shouldn't we unload our environmental burdens on the poor of the world? I certainly don't want to see my waste piling up in my backyard! What if that were the case? Would we reconsider our purchases and our disposal? I'm willing to guess we would rapidly find better alternatives. I came across this PBS video profiling an e-waste dumping site in Ghana. It's horrifying. PBS has several informative links you can access from the above link delving into these topics as well as tips on how best to recycle electronics. What can we do in our everyday lives?

Rethink our purchases. Evaluate the goods we really need and research how the purchase of these goods may influence the world.
Research products you desire to purchase once you have decided that you do intend to purchase. Of course items manufactured in China are cheaper, and most of us are on a tight budget, but what does that buying power really mean? Are you willing to support such factories to save a few dollars?
Reduce consumption. Maybe this means updating or repairing electronics you currently have instead of throwing what you have for the newest model.
Buy refurbished or used products instead of new ones.
Proper disposal. This doesn't mean, as I'm finding out, you dump your electronics at any place that states they recycle or donate electronics. Dig deep and make informed decisions. This guide on the PBS site offers some useful links to informed disposal.

Photo: Tony Law from Wired Magazine; industrial factory in China

It's easy to negate these externalities of our consumeristic behavior as they aren't right in front of us. We don't see the repercussions on a daily basis, instead we see the bright colors and clean store fronts inviting us to keep up with the zeitgeist of technology. Sometimes we simply need a reminder of the consequences of our actions to help guide us down the path of least harm. If this post positively influences the decisions of even one person, I think it's worthwhile. I know this investigation, which has only just begun for me, will definitely influence my own decision making.

The Leash Fairy - supporting local businesses

2012-01-25T19:24:00.001-05:00

If you are in the Chattanooga area and in need of pet care services, be sure to check out The Leash Fairy!

The Leash Fairy is a mobile dog walking and pet care provider for the Chattanooga area.

Our mission at The Leash Fairy is to provide a high-end pet service that focuses on exceptional care, while giving our clients peace of mind throughout their day. We treat every animal like they are our own, with nurturing and detailed attention, giving them a healthier and happier day when you are not home.

The Leash Fairy is insured by Petsitters Associates, and has over 20 years of experience handling and caring for dogs. ~ Meesh

Trusting Ourselves

2012-01-23T10:50:00.003-05:00

This past weekend I went to Asheville, NC to participate in a pre/ postnatal yoga training at the Asheville Yoga Center. Having virtually no experience in the world of pregnancy I wasn't sure what to expect. My goal however, was simply to leave feeling comfortable and confident to guide pregnant women through safe and effective classes helping to prepare these beautiful mommas to be for pregnancy and childbirth, both physically and emotionally. I didn't want to be nervous every time a pregnant women attends my class, wondering how I should assist her or which poses will be suitable. What I took away from the class was above and beyond what I could have imagined. Stephanie Keach, the owner of AYC and instructor for the course, is a phenomenal teacher that embodies yoga in all aspects. We were educated in anatomy, the stages of pregnancy, symptoms that may arise during pregnancy and following childbirth, postures to address those symptoms as well as tools to strengthen the body in preparation for childbirth and to begin healing the body once the child has been born. The most valuable things I took away from the class were much greater. As women, and men for that matter, our bodies have an innate ability to take care of itself. Our bodies know what is right for us at any given time; we simply need to bring awareness to what it is telling us and trust in that. By doing so we empower ourselves, through pregnancy, but also throughout all aspects of life.

There is no catch all right or wrong, should do or shouldn't do - just feel what is right and listen to it. For many women in the class, this empowerment was more valuable to their experiences during pregnancy and childbirth than anything else, because they were finally able to stop worrying about due dates, expectations at this day, week, or month of pregnancy, and they were able to step back, listen to their body, listen to their babies and simply act naturally. What a beautiful thing to be able to do at such an incredible time in our lives. This class has not only helped to shape how I will approach pre/ postnatal classes but al my classes and hopefully more and more aspects of my life in general. Trust your intuition, listen to your body, take care of yourself and dedicate your thoughts and actions to the highest intentions. This awareness will permeate throughout our lives, resulting in the highest intentions and highest good for our babies and all of our relationships. I think we may begin to change the world through this awareness and empowerment, beginning with ourselves and to our children even before they gasp for that first breath of air. It's beautiful!

Southern Sandstone

2012-01-18T11:26:00.006-05:00

Photo: John Roark; bouldering at Zahn, GA

The Southeast has been our home for the past couple weeks and it has been incredible! Everywhere I look there is some pocket of sandstone peaking my interest, and everyone I've met since being here have all been super nice; Southern hospitality is for REAL! Being from the Northeast I'm always trying to disprove the stereotype that we are cold and jaded, but after spending some time here, I'm reluctantly willing to admit that we may not be (as a whole) quite as friendly... The sun finally made an appearance after being holed up inside for days because of the "pouring down rain", so we packed the truck and made our way out of Chattanooga to the rocky ridgelines for some sandstone climbing. Naked trees shroud the hills but the Tennessee River is raging due to all the recent rain. Chattanooga is a prime spot to access just about any type of climbing from bouldering, sport and trad climbing. Rocktown, a bouldering spot up on Pigeon Mountain, is one of my favorites. The textured problems are varied and littered throughout the rhododendron laden forest. Ahh it's so nice to be bumming around the woods and working my muscles that I'm pretty sure began to atrophy after days of sickness. Feels so good! If you make the trip, here are some of my favorites that are definitely worth checking out:

Soap on a Rope
The Ewoker
Full Circle
Golden Showers

There's also a super long V3 lowball traverse that climbs out of a cave, just around the corner from the Idiot Roof - a must do (or attempt at least - it's pumpy!)!

Bouldering is fun, but after a couple weeks of exclusively bouldering we were pretty psyched to get on a rope. Our friend Rob joined us on a trip to Foster Falls. I had been here once before, but didn't remember it too well. This place is incredible! Foster Falls is an impressive waterfall which was raging while we were there. A suspension footbridge escorted us into the dank, lush forest with meandering sandstone cliffs. The routes are fairly tall, with the occasional roof towering overhead. The day was short as the weather wasn't ideal and Rob had to work, but the climbing was amazing! That anxious restlessness that comes from too much time away from climbing (routes in this case) was tempered for the moment, but the fire in my belly to get back there and get a better feel for what Foster's has to offer has only just been stoked. The only route we got on which I can name was Standing Room Only and it was amazing! A long, quality route with good movement. So good!

Foster Falls, TN

There's been talk of T-wall, a trad area. We have yet to get there on this trip, but if things take a turn and we end up here for another month or so we'll be sure to make the trip. If it's as good as these other areas have been, and it sounds like it is, we have a lot of climbing to do!

Longing from the Couch

2012-01-11T19:05:00.003-05:00

Photo: http://www.livethelife.eu/

After days of rain and an intestinal battle I'm starting to go stir crazy. Sticking to a vegan diet for a couple weeks has sent my system through a major detox. Detox or food poisoning... either way I really wish I had my juicer accessible as I think some carrot apple juice would put me on the mend. Anyways, some serious hours logged on the couch have sent me sailing into the world of dream vacations and idyllic living. Surf videos and online ogling have mapped a surf itinerary (in my mind) which now have me surfing waves in Morocco, Sri Lanka and Bali. Warm water, long breaks and days spent in the salty ocean are beckoning hard. India is only a small jaunt from Sri Lanka so a stint in Mysore at the Ashtanga institute would totally be reasonable, right? But what about my other love, climbing. To neglect the rock would simply be unthinkable so my dream itinerary grows, meandering into China, Spain and Greece for some ridiculous tufa climbing. Maybe Patagonia for epic climbing, cold surf and ski touring in pristine alpine environments? And then the larger decision regarding where we may call home sometime in the next few months really sends me spiraling from Chattanooga to Santa Cruz or maybe Salt Lake City. What about France - I do love croissants, red wine and beautiful limestone! So many options and so much to do, if I could only pull myself together and get off this couch!

Photo: A Daily Shot of Jeju

Maybe not all our days are action packed, but I think it's still worthwhile to keep that inner fire stoked even if it has to come from the digital world on a rainy, sick day.

A quote I thought I'd share, which I recently read from a clipping on John's dashboard:
Our truest life is when we are in our dreams... awake. ~Thoreau

Vegan Pumpkin Bread

2012-01-04T20:04:00.002-05:00

Pumpkin bread is one of my favorite coffee cake type breads; especially in the fall when I can add some variety with fresh cranberries and apples. Pumpkin flesh and seeds are rich in nutritional benefits including antioxidants, protein, essential fatty acids, fiber, Vitamins A and C, potassium, magnesium and zinc. Usually I make this bread with several eggs giving it a fluffy and moist texture, often undercooking it just a bit to leave the middle slightly goey, mmm so good! I'm trying to be more conscious of consuming animal products across the board so I wanted to attempt a vegan version of this delicious bread. The brown rice flour and flaxseeds yield a nice, slightly coarse texture and I assure you the eggs won't be missed. I think this will appease any sense of longing you may have for traditional baked goods.

Vegan Pumpkin Bread
4 tablespoons ground flaxseed soaked in 1 cup of water for about 1 hour
2 cups brown rice flour
2 teaspoons cinnamon
16 oz can pumpkin purée (fresh pumpkin is better if available)
1 teaspoon baking soda
1/2 teaspoon salt
juice from 1 small lemon
1/2 cup cane sugar
1/2 cup agave nectar
1 apple, chopped finely
1/4 cup pumpkin seeds

Once the flaxseeds have soaked for about an hour combine all ingredients in a large bowl and mix well. Pour into a lightly oiled 8x8 inch pan and bake at 350 degrees for about an hour, maybe a little longer. I baked it for an hour, turned the oven off, then let it remain in the oven for another 20 minutes to firm up the center. Enjoy!

Lighting the Fire in the New Year

2012-01-01T14:55:00.001-05:00

"... the [student] must by constant practice light the divine flame within himself."

"Constant practice alone is the secret of success."

- B.K.S. Iyengar from Light on Yoga

These quotes are brilliant in their simplicity. We all have dreams, desires and ambitions to better our lives, improve our health, contribute positively to the world around us or maybe to harness the creative energy within. Whatever it is that you are dreaming of doing in this new year, do it! The only way to success is through constant practice. We won't achieve the result we desire, or make the progress we seek to make by reading about it, making "to do" lists, or planning to do it soon. This is the moment, every moment is the moment. Perhaps you start slow or small, but every step is a step and it means you are committed to the practice that is required to achieve success. It means you are on the path; no longer talking about, preparing for or despairing that you are not where you want to be, you are there! Let this be the year that we all light the fire within and choose constant practice wherever and however it applies to our lives. Happy New Year!

Speckled Coconut Macaroons

2011-12-29T15:49:00.001-05:00

Coconut macaroons offer a satisfying snack with delicious flavor to excite your palate. When I typically make these I use egg, but seeking to come up with a vegan variety I decided to try substituting chia seeds. The chia seeds expand when soaked in water to create a similar fluffy texture to beaten eggs. They worked quite well to bind the macaroons not to mention the added nutrition benefit of this superfood. (Check out a previous post for a little more info on chia seeds.) I used black chia seeds and find that the speckled appearance they give the white macaroons is kind of fun. Let me know what you think and enjoy!

speckled coconut macaroons

Coconut Macaroons

2 cups shredded coconut

1/2 tablespoon pure vanilla extract

1 1/2 tablespoons chia seeds soaked in 4 tablespoons water

2 tablespoons agave nectar

Preheat oven to 300 degrees. In a large bowl mix the coconut with the vanilla and set aside. In a small, separate bowl combine the chia seeds with the water and allow to soak for about 30 minutes. Combine the chia seeds with the coconut mixture and add the agave nectar. Stir well. With your hands roll to the size of your liking and place on a lightly oiled cookie sheet. Bake at 300 degrees for about 15 minutes until golden brown then turn the oven down to 250 and continue cooking for another 10 minutes to firm up the macaroons. Remove from the oven and enjoy!

Seeking Sattva

2011-12-22T19:58:00.070-05:00

The holiday season is a beautiful time for family, friends, home cooking and parties, but it often means traveling to get there as well. Some people don't mind traveling, but for me it often means struggling to eat well. Airports are laden with fast food shops pushing decomposing animal flesh layered with processed cheese, fatty condiments, and sometimes lifeless, mass-produced, GMO plant products. Corn syrup creations line the pastry shelves at the coffee shops and salty and sweet packaged chemicals offer noshing variety at the magazine stand. Roadside food options aren't usually much brighter. When did an utter absence of real food become okay? How do we continue to accept and promote the consumption of plastic, chemicals and unidentifiable corn through our dollar power?

airport juice stand - hooray!

Sattva is one of the three gunas in Hindu philosophy and the Ayurvedic system. All things in existence are ascribed to one of the gunas, or qualities, depending on their nature. Sattva is the guna of purity, clarity, and harmony, the qualities that our wellness thrives upon not only in our physical bodies but in our mental and emotional bodies as well. Adhering to a sattvic lifestyle, and more specifically a sattvic diet, is not always easy, and sometimes I think nearly impossible (although I'm sure that's not true). I'm just beginning to think about diet in terms of the gunas because the theory behind it is really interesting. The idea of achieving more focus, calmness and peace, in conjunction with physical health, simply by eating certain foods sounds amazing and worth exploring.

-Sattvic foods consist primarily of fresh, organic fruits, vegetables, nuts and seeds, cereal grains, raw honey, and some dairy products

airplane napping

As we haul our many overstuffed bags to the airport, my shoulder burning as bags drape with the weight of all our "necessary" items for the month long excursion, there simply was no room to spare. Pressing our limits with carry on bags and our checked luggage maxing out their capacity and the airline weight limits, food for the trip had to be forgone. Climbing and photography gear, clothing, computers and books all took precedence. In fact my Uggs had to be left behind; that in itself speaks to our space limitations as I typically don't go anywhere without those bad boys. Spending an entire day in the airport will make you feel as if you are engulfed in the other two gunas, raja and tamas. The gunas of anxiety, distraction, lethargy, aggression, dullness and qualities of the like. I was on a mission this trip to seek out sattvic foods, but quickly found it was not easy. The day started, impressively, with a fresh carrot, apple, ginger juice and a chai tea but eventually gave way to a Burger King veggie burger (minus the cheese and mayo), a turkey wrap and several packets of airline peanuts.

The airport travel was far from ideal, but now that we have landed healthy eating should be easy, right? Well, continued road tripping and holidays also pose some challenges. It truly takes some extra effort to find quality food. That in itself seems crazy, but then there is the cost of these foods. With the lack of an income we have to watch our dollar flow carefully and it is frustrating to even consider of the purchase of less healthy food to save some money. Of all things that we should never waver from (in my opinion), it's the purchase and consumption of quality food. Why does that sometimes seem like a luxury? Obviously this is only the tip of the iceberg for much larger changes that need to be made in terms of our perception towards, acceptance of and requirements for food. We need to demand fresh, organic, quality food as the norm. A widespread food revolution is long overdue! Until our mainstream food systems prevail with a reliable abundance of local, organic, fresh, real food, here are some tips I have found useful in seeking sattvic foods when it seems you are swimming in a sea of unsavory, amorphous, toxic products marketed for your consumption.

be prepared: Obviously I need to make room in my bag a priority because we all know we are going to be downright angry about being hosed on the price for junk food while meandering the airport on an empty stomach. The revolution can begin at the airport - pack some foods to nourish yourself for the trip; in fact pack extra, you know you'll be hungry.
add variety: Variety will keep you feeling satiated, healthy and full. Load up on fruits, splurge on the blueberries, raspberries, or papaya; try some different leafy greens or heirloom tomato; give your palate a sensuous surprise through the world of fresh herbs.
be diligent: It's easy to give in to unappealing foods out of convenience and courtesy to those around you (people love to eat and even serve this junk!), but diligence will keep your body and mind on the purity train. There are options, be creative and know that you can always prepare something more sattvic later on.
think sandwiches: Fresh veggie loaded sandwiches can be made easily from a trip to the local grocer and require no cooking, so no excuses. Hummus, herbs, pico de gallo or other vegetarian toppings can liven up the typical sandwich.
be gentle with yourself: Definitely don't beat yourself up over the choices you sometimes make into the world of tamastic foods. It happens. The important thing is to move on and continue to seek sattva!

Below are a few of the simple sattva food choices that have kept me psyched so far while traveling on this holiday excursion.

granola with almond milk and fruit
vegan coconut macaroons
black bean burgers with Boston bib lettuce, tomato and avocado
fresh baked multi-grain bread with spinach, tomato, avocado, hummus and cilantro
trail mix of pumpkin seeds, almonds, dried cranberries and dark chocolate
raw zucchini pasta (shredded zucchini, diced tomato, pesto and kalamata olives)
cabbage with sweet potato and white beans:

cabbage with sweet potato and white beans

Dice a sweet potato finely and sautée until tender, add in a shallot diced, half a head of green or red cabbage chopped fine, 1 can of white beans (or soaked and cooked beans if possible) and sautée for a few more minutes until the cabbage has softened, the shallots are cooked and the beans perhaps browned a little (if not that's okay too). A little fresh ginger is also nice.

What strategies do you have for healthy eating while traveling?

Yoga for Climbers

2011-12-13T17:48:00.005-05:00

Yoga at the Red Rocks Campground was great success. As we sat at our site I asked John if he was ready to be my one and only student for the morning class. As we were preparing to grab our mats and head to the designated site we saw a group of about 10 people walking across the camp with yoga mats and sleeping pads in hand. A few others from the other end of camp came toting mats and crash pads. I was in awe for a moment, it was beautiful. We set up on damp gravel and the cement picnic table platform, some people without mats all together, enduring the chilly ground with bare feet for the opportunity to practice with the group.

Photo: John Roark

The intention was Yoga for Climbers, but I should clarify a bit. Climbers, in general, tend to use their back and shoulder muscles disproportionately to their pectoral and ancillary chest muscles, often over-developing the major climbing oriented agonist muscles while under-developing the corresponding antagonist muscles. Climbing is very much a full body endeavor and climbing styles vary widely; the focus of this class was to strengthen potentially under-developed muscles as well as work to lengthen and open potentially tight areas due to climbing related overuse. Having said that I sequenced the class to tend to the bodies of those who have been climbing as opposed to focusing on strengthening particular muscles in preparation for climbing. I only make this distinction because when my girlfriend Harmony and I were in Costa Rica surfing this past winter we attended a Yoga for Surfers class. We thought we'd be stretching out our tired muscles from days of surfing, but in fact we did a lot of paddling movements to strengthen our muscles for surfing. Our muscles cried as we tried to find a place of ease. It was not the yoga we were hoping for at that moment.

Photo: John Roark

Asana sequence: The postures and sequences below are suggestions for a flow and postures to incorporate into a flow to tailor a class for climbers. I hope these suggestions prove valuable to tailor your own practice. Enjoy!

warm-up
joint-freeing series (releasing the spine, hips, knees, wrists and ankles)
cat/cow variations
balasana (child's pose) into adho mukha svanasana (downward facing dog)
uttansana (forward fold)

flow series
surya namaskar (sun salutation) a variations (5 rounds)

surya namaskar (sun salutation) a
eka pada raja kapotasana 2 (crescent moon lunge)
virabhadrasana 1 (warrior 1), trikonasana (triangle)
virabhadrasana 2 (warrior 2), urdvha virabhadrasana 2 (reverse warrior), parsvakonasana (extended side angle), humble warrior
virabhadrasana 2 (warrior 2), ardha chandrasana (half moon), standing splits

balance postures

malasana squat
bakasana (crow)
garudasana (eagle)
vrksasana (tree)
natarajasana (dancer)

inversions

setu bhandasana (bridge)
(shoulderstand) - counter-pose of matsyasana (fish pose)

backbends

dhanurasana (bow pose)
ustrasana (camel) - counter-pose of balasana (child's pose)
urdvha dhanurasana (wheel) - counter-pose of navasana (boat pose)

seated postures

paschimottasana (seated forward bend)
janu sirsasana (seated head to knee)
kapotasana (pigeon)
ghomukasana (cowface)

cool down

salamba sirasana (headstand)
happy baby
supine twists
savasana

Photo: John Roark

Every time I teach I learn something; identifying areas to improve upon for the next time. Today I think I learned quite a bit. There were some challenges including the space, weather, lack of yoga mats and music, as well as distracting activity from the surrounding camp, but these were all minor. What I found was that I was very focused on everyone hearing me, being able to do the postures safely and modify appropriately as needed. In doing so I let myself become rigid and focused on the verbiage, but lost the passion and feeling of bliss that I experience when I practice alone. For me, those sensations of pure enjoyment during the practice are what I cherish the most. I'm learning that, for myself, finding a balance of letting go and immersing myself in the energy and experience of the practice whilst maintaining the instructor role may allow me to grow into a more effective teacher. It's a beautiful balance to strive for. Hopefully that energy will exude and help my students to experience their own sense of bliss throughout the practice. My teacher, Jennifer Yarro, often refers to the importance of "holding space". I think I'm finally coming to understand what that means and beginning to find my own approach to hold space.

Yoga at Red Rocks Campground

2011-12-11T17:52:00.000-05:00

I'll be offering a Yoga for Climbers class Tuesday, December 13, at 10:00 am. The class will take place at the Red Rocks Campground, site to be determined. If you are in the Vegas area, please stop by! Class details to follow for those who are interested in ideas for your home practice.

Rethinking Vegas and Oatmeal

2011-12-08T19:06:00.011-05:00

John rappelling off Cat in the Hat

Las Vegas. What we are experiencing in the City of Sin is probably none of what comes to mind when those two dangerously magical words roll off the tongue. No casinos, partying or wild shows. No shopping, hotels or all you can eat buffets. Just climbing and van living in the Red Rock campground, which has become obscenely expensive as of recently; $15 per site per night! In an effort to save every dollar we can we have been joining up with others to stay within the 2 car limit per site, defray costs and as a result meet new people each night. It's a brilliant strategy and we have met some really nice people as a result. The days are short and temps are far from scorching so we have been cragging. Short sport lines on south facing walls keep us trying hard, but it is the longer lines that have us tempted and yearning for more daylight and warmer conditions. We can't really complain though. The canyon is beautiful with the pink and white swirled cliffs of the Calico Hills the stellar red rock crags littered throughout the park. The sun has been shining and with late starts after a proper breakfast and two cups of coffee we still manage to tire ourselves by sunset. I'm excited to spend a little time here on steep routes, gaining finger and core strength while enjoying the low key atmosphere and begin to push myself mentally and physically on some more difficult routes. It's a proper reprieve (for me) from Indian Creek. Some of my favorite climbs of this trip have been:

Mr. Choad's Wild Ride, Sunny and Steep
Sunny and Steep, Sunny and Steep
Yaak Crack, The Gallery
Promises in the Dark, Wall of Confusion
Marshall Amp, Stratocaster

A few climbs I'm psyched to come back and do when the weather/season is a bit more favorable:

Levitation 29, Eagle Wall
Epinephrine, Black Velvet Wall
Dream of Wild Turkeys, Black Velvet Wall

Enough about climbing, let's talk food. As you might imagine we are getting into a routine of cooking and eating a lot of the same foods out of convenience, cost and preference. Oatmeal is an easy and inexpensive breakfast choice, providing a hearty and nutritious start to the day. But, neither of us have been all too psyched to get down with a bowl of oatmeal in the morning. It's been a bit of a last resort meal, staying in the food bin otherwise. I want to like it because it's cheap and offers vitamins, minerals, iron, antioxidants and protein. Oats digest slowly (low glycemic index) offering long-lasting energy and can help to lower cholesterol and blood pressure as well.

A few mornings ago we were having breakfast with our Canadian friends, Mike and Patrick Lalonde, and they were chef'ing up oatmeal. They said they eat oatmeal all the time and actually crave it, rarely tiring of the simple oats. Starting with water and oats, but from there it was a bit of a creation with dehydrated milk, raisins, cane sugar, and an egg. Once it was cooked to their liking, John and I both tasted it and it was really good! My oatmeal is usually a dry, sticky, cement -ike concoction with the oats minimally cooked to preserve nutrients. I suppose nutrient preservation doesn't do much good if the taste is intolerable. Since that morning I have opened my mind to oatmeal once again, and I think I'm starting to crave it too. I start with water, oats and a pinch of salt. As the water beings to simmer I add an egg and mix well, then a bit of cinnamon, dried cranberries and almonds. Once the oatmeal cooks for 5 or so minutes I remove it from heat and top with a little maple syrup to sweeten it. The result is a rich, creamy, soupy (not overly watery, but not the cement I'm used to) meal that almost tastes a bit dessert-like. If you, like me, have given up on oatmeal, I urge you to try this recipe and see if oatmeal could make a comeback into your diet.

Distillation and Assimilation

2011-12-03T15:25:00.005-05:00

Photo: Michael Lalonde; Indian Creek

We have left Indian Creek, and to be honest I was more than ready. To be humbled and physically beat down for an extended period of time was taking it's toll on me. I learned the hand jam, the fist jam, finger stacks and the spirit hand, although I think the ring lock still eludes me. With all this technique the climbing never seemed to get any easier. With psyche abound; everyone on high to climb splitters, I just couldn't get into it. It was too damn hard! John keeps telling me that maybe I need to take some time for my mind and body to assimilate what I have been trying to learn. Maybe after I decompress, those skills will absorb naturally and when... if... okay, when I return to The Creek the climbing will be a little more attainable for me. After thinking about this myself I have begun to think that climbing maybe more of an analogy to my life. Maybe climbing is just revealing those areas of greatest potential growth. The need for patience, perseverance and humility. Perhaps a greater ability to trust, commit and fail without judgement. I wonder. Maybe it's not the climbing that's difficult but my own obstructions to personal progress. As we move on from UT to Red Rocks outside of Vegas, I think I'll take this food for thought with me. This brings me back to the yogic path, and the practice of yoga. It's called practice because we are always working on personal improvements. Perhaps I need to dig deep to and make positive changes in my day to day and in my relationships and from there my climbing may excel, I'm excited to see how these changes may alter my performance on the rock - any rock - cracks included!

storm rolling into Indian Creek

This blog post by Andrew Bisharat on his blog Evening Sends speaks to these sentiments with brilliantly written insight. Check it out!

Thanksgiving at The Creek

2011-11-27T22:36:00.008-05:00

Life at Indian Creek was rife with holiday spirit and and camp cooking for Thanksgiving. Lengthy grocery lists and a trip to town kicked off the preparations. Thanksgiving day started with fires littering the camp as people dug pits to roast their meats while out climbing for the day.

John and I took a rest day and commenced the morning with a Dirtbag Stout. The Dirtbag Stout is our new favorite beverage. It starts with a bit of leftover coffee from the morning and is topped with a cold PBR. It all began when cleaning out the coffee cup was too much of a chore, but low and behold, it's actually quite delicious. With a stout in hand the chicken epic began. During our jaunt into Moab the day before we scored a small charcoal grill at the thrift store, so a chicken was on the menu. Unsure of how long it would take to cook John stoked the coals in the early afternoon and put that bad boy on the grill. The bird barely fit inside the grill so aluminum foil sheltered the sides.

Within minutes, at least it seemed, the exterior of our dinner centerpiece was charred. It looked like our Thanksgiving bird was a goner. Slowly the coals simmered down and in the end it was cooked to perfection.

I had a shout out to Cape Cod side with some homemade cranberry sauce.

4 cups or so of whole cranberries
1 cup of sugar
juice and zest from 1 orange
simmer until the cranberries pop - about 15 minutes - then let the sauce cool to thicken

Photo: John Roark

Food contributions were plentiful with a buffet of roasted veggies, butternut and acorn squash, stuffing and apple cobbler and a pumpkin cake from the Dutch oven. A large fire, musical instruments, original songs and a good company made this an amazingly memorable holiday.

Indian Creek

2011-11-19T18:35:00.000-05:00

After leaving Colorado and Moab, UT on a high note of psyche and confidence, we have arrived at Indian Creek. As I pull onto the routes I feel as if climbing is a foreign language in which I'm trying to write a beautiful song in, only it comes out sounding like gibberish. Welcome to crack climbing. Indian Creek is home to world class crack climbing; land of the perfect splitters.

Photo: John Roark; Reese Doyle on Scarface, Indian Creek, UT

The thing about splitter cracks is that face holds typically don't exist, no matter how hard you search. You must jam, repeatedly. The lines are beautiful and watching those skilled in the art of crack climbing is incredibly beautiful and graceful. To attempt to hone these skills; however, is a painful, humbling process. For days now I have grunted and worked my entire body to ascend the impeccable cracks; forcing my hands and fingers into the seams, torquing them to maintain my body as I slowly make another move to gain upward progress. Progress is slow, painful and bloody, but it's from the greatest challenges that the most valued rewards are reaped, right?

Photo: John Roark; bloody hands after a day at The Creek

Through the pain and frustration comes a strange addiction; a desire to learn the ways of the movement, to master this skill and technique, to unlock the secrets of this language. The climbing is just one aspect of the Indian Creek experience. The community is a whole other. Support, generosity and pure kindness thread this community together; it's a beautiful thing. After mornings of sauntering the camp, chatting over coffee, a crew rallies and heads to the cliff du jour. Ropes and gear abound, routes are led and left for toproping. Mileage seems to be the means for progress, so mileage we get. As the sun sets, routes are cleaned, gear packed and back to the camp we go. Wounds a little deeper, but psyche a little higher. Food and fire leads to talk of inspiring lines in queue for the day to come. Indian Creek might just be sinking it's splitter claws into me after all. We'll have to see.

The Lacuna

2011-11-13T14:54:00.002-05:00

By: Barbara Kingsolver

The Lacuna is another brilliant, provocative story from Barbara Kingsolver! As I have said often, I tend to choose non-fiction over fiction because of the desire to continually be learning. To say you cannot learn from fiction is just ludicrous, as I learned so much and my mind was so stimulated by the fascinating storyline as well as the meticulous, creative writing. This is a story of a man's chaotic upbringing in Mexico and follows the threads of his life's journey through art, politics, revolutionary acquaintances all in a time where the world is torn apart by war, fear, deception and greed. Many of the events and people detailed in the story are real, so if you have non-fiction tendencies as well, those urges probably won't be satisfied but provoked. Check it out - literary greatness in my mind.

Desert Towers

2011-11-11T13:39:00.004-05:00

Ancient Arts, Fisher Towers, Utah

Moab, land of desert towers and breathtaking landscapes, is where we find ourselves. The winter winds blow but the sun shines down on the south facing walls and we are warm as we climb incredible rock towers. There was a time when I proclaimed that I simply wanted to be tested to my physical limits just to see what I was capable of; I don't know that I have tested those limits out here, but I'm definitely working hard and feeling utterly exhausted. These looming towers, beautiful in their solitary prowess, are irresistible. The long hikes are worth the amazing climbing, the unique summits and the wilderness experience. Standing on belay ledges, hundreds of feet above the ground, with ravens soaring by is exactly where I want to be in that moment. Climbing beyond fear and embracing my own skill and strength with vast exposure is amazing. The climb yesterday, Jah Man, presented me with a 5.8 squeeze chimney. For 50' I squeezed my way upwards using any creative movement that I could muster. It was some of the most wild climbing I have done.

Photo: John Roark; Ancient Arts, Fisher Towers, Utah

From there John led up several pitches of crack climbing, jamming out way up with hands and fingers, levering our appendages for upwards movement. I sat up from my sleep last night and was immediately made aware of my sore abs, back, forearms... just about anything that can be sore is. It made me smile. This is the adventure, and the challenge I have been seeking for a long time. It's here, we are doing it, and loving every moment of it. This is freedom.

Photo: John Roark; Castleton Tower, Utah

Palm Oil

2011-11-06T14:48:00.002-05:00

http://www.greenthefilm.com/

When reading food labels, I used to see palm oil and think... that sounds exotic. It is and I quickly began to hear and learn more about it, which in turn rapidly altered my perception of this ingredient. A friend of mine suggested the film Green a while back as she had seen it at a film festival and was appalled at what was going on to grow and harvest palm oil. I watched the film, I believe it's a free download, and was equally appalled. Palm oil is basically grown to be used as a cheap filler in an incredible spectrum of products from packaging, to cleaning products, beauty products and of course food. This is another agribusiness disaster with deforestation, environmental pollution and animal displacement and endangerment some of the prolific and detrimental byproducts. Once I started to become aware of this product I began to see it everywhere. This report, titled Cruel Oil, is obviously a one-sided perspective, but it does a nice job of detailing the issues associated with palm oil, although they subtly allude to the fact that when palm oil use is "necessary" it should be obtained from environmentally sound sources. Having seen organic palm oil showing up in peanut butter as of recently, I wonder if organic palm oil has been produced in an environmentally sound way. I also wonder, why we need additional oil and sugar in peanut butter, but I guess I know the answer to that. Some food for thought and more conscious consumerism.

Shelf Road

2011-11-02T12:53:00.003-04:00

Climbing. It's what we do on the daily so I thought I'd share a little about the places we spend our time and precious skin. Shelf Road is a climbing area just outside of Cañon City, CO.

Cactus Cliff, Shelf Road

It's a series of canyons with crags lining the inner walls. Limestone pockets, edges, jugs, cracks and everything in between on vertical walls makes for an abundance of spectacular climbing. The orientation of the canyons provides prime climbing opportunities in any weather. When it snows and the temperatures drop we can climb at Cactus Cliff or the Piggy Bank as their southern exposure leads to collection of the solar rays and retention of heat. When the sun starts to beat us down on the 70+ degree days we can head for the Dark Side which seems to never be penetrated by the sun or turn the corner and climb at The Gym which gets afternoon shade.

This is just a small sampling of the many walls at Shelf. Hundreds of well bolted routes line the canyon perimeter beckoning for your efforts. This spot was not really on our agenda, but once arriving it has been hard to leave. Going on three weeks now we are getting stronger and more confident on more challenging lines. It's nice to see progress when it just comes naturally from time spent doing what you enjoy. We also don't have a guide book, which is kind of a blessing in disguise as we approach a climb, make our best guess on it's grade and then climb it. There are no preconceived notions, most of the time, that it may be too hard or beta about the nature of the crux, we simply have only ourselves, the rock and an opportunity to read the route correctly to climb it precisely as possible. I love it.

John climbing at Shelf Road

On-sight climbing was once a dream to me. I felt I needed to distill climbs down so that I knew every move, and then climb the calculated sequence. This is a whole new beautiful world, one that invokes confidence, simplicity and essence of the movement. This is climbing. I can't wait to see how the next few months will transform my climbing.

We have also been fortunate enough to meet a local climbing couple, Carol and Leo. With the onset of health problems the couple took up climbing as an exciting way to incorporate more exercise into their lives. At 50 years old, they took a climbing course and were hooked. It is amazing to see the two leading pitches into their 60's and Carol even giving a toprope burn on a 5.12. Conversations from books, to climbing destinations and even some botany lessons thrown in consumed us between climbs. They are incredibly inspiring off the rock, but to see them climb will blow you away. They graciously invited us into their house for hot showers and use of the washing machine; being well traveled themselves they are familiar with being dirty and what it means to be graced by the kindness of strangers. They are paying it forward, with pleasure.

Cholla cactus

Veggie Crusted Stovetop Pizza

2011-10-31T18:17:00.005-04:00

While traveling food becomes very important. It's one of those things that is not only a daily necessity but also a daily pleasure. Thoughts of food are perpetually going through my head. Sometimes I wish I was thinking about climbing that often, but there it is - fresh juices, homemade breads, traditional holiday meals (with the holidays approaching), Indian curries... We are fortunate to have a Coleman double burner stove, but that does come with it's limitations, pizza I thought was one of them. For those of us who have the creative kitchen mind and taste buds to encourage this behavior, I think you'll love this recipe. For those strict food people, this will probably not be the pizza you have in mind; however, I encourage you nonetheless to give it a try. Before I delve into this creation I have to give credit where it is due. This recipe is largely inspired by a zucchini crusted pizza our friend Kat cooked while we were in Boulder. This pizza was incredible; it reminded me of a cross between a popover and a pizza - I'm a popover lover so that is an amazing combination in my mind. Anyways, I have given her recipe as well for when you have access to an oven. Enjoy!

van cooking

Veggie Crusted Stovetop Pizza
1 sweet potato, grated finely
4 cloves of garlic, chopped finely or pressed
1 small yellow squash or zucchini, grated finely
3 eggs, beaten
tomato sauce or tomatoes
spinach
grated mozzarella and parmesan
salt & pepper as you prefer

In a frying pan gently sauté the sweet potatoes with the garlic with olive oil until the potatoes are soft. Add the squash (or zucchini) and saute for a few minutes over low heat. Once the veggies seem soft and gently cooked flatten them in the pan and pour the eggs evenly over the veggies. * You may want to add a little more oil before adding the eggs to make sure this "crust" doesn't stick to the pan. Allow to cook on low until the crust is firm enough to flip. This may take a while because of the moisture and low heat, but be patient. I use a plate to flip the crust onto once the bottom has firmed up, then I slide it back into the pan to cook the other side. At this point you can top your crust as you like. I used spinach, tomato sauce and grated cheese, then covered to keep the heat in and melt the cheese. Again, continue on low heat and be patient. Once the bottom has firmed up, you are ready to slide onto a plate, slice and enjoy. This is camping gourmet for sure, get psyched!

Kat's Zucchini Crusted Pizza
3-4 eggs
4 cups zucchini, grated coarsely, salted gently and set aside in a colander for 30 mins, then press to get excess water out
1/2 cup flour
2 cups grated mozzarella
2 tsp oregano
2-3 sliced tomatoes
1/2 cup fresh basil

Beat eggs in a large bowl then add zucchini and flour. Mixture should have consistency of cooked oatmeal; if it's too sticky add some flour. Spread this zucchini dough on a lightly oiled cookie sheet. Bake at 425 for about 15 minutes, until slightly golden brown. Remove from oven and reduce temp to 350. Sprinkle cheese, leaving a margin on the edge, add oregano tomatoes, basil and drizzle a little olive oil. Return to the oven and bake for 20 minutes. Prepare to be amazed and well satiated.

Finding Ease

2011-10-14T12:54:00.001-04:00

Gusting wind blowing my hair in all directions, a heavy pack weighing me down as I climb, my inability to hear my belayer telling me I'm on belay, all the while slab climbing hundreds of feet above the ground - my mantra: find the ease. I had to repeatedly tell myself to stop getting worked up, not focus on my hair in my face or the potentially aggravating circumstances and refocus on the beauty, the adventure and find the ease in the moment. But, I simply couldn't. I was frustrated and scared and that in turn dictated the mood for the rest of the afternoon in an unfortunate way. In all situations we have a choice on how we perceive and therefore react.

Wavelike clouds in the Colorado sky

We can always choose patience, trust and compassion or we can succumb to the sometimes instinctual ego, frustration and fear. Ease exists in every moment, we just need to step back and choose to find it, beginning with our thoughts and from there our words and actions. Taking this mantra into action with certainly begin to transform difficult situations into more positive ones. Today, when frustration arises I'll be looking for, and finding, some ease.

Teton Country

2011-10-09T14:05:00.002-04:00

For the past week or so we have been living in Teton Country, mountains and rivers surrounding us, wildlife everywhere and weather full of surprises! This place is incredible. From roadside hikes that would make Edward Abbey cringe to snowy mountain trails engulfed in endless layers of clouds, there is no shortage of activity or beauty to experience.

Surprise Lake, Teton National Park

John, not necessarily I, had hopes of climbing the Grand Teton. It's definitely the most impressive mountain when gazing up from the valley, but to summit is no small feat. The hike is about 5-6 miles to the base and from there I think about 3,000' of technical climbing. I was ready to put my own comfort aside and rally to do the peak with him, but unfortunately the snow rolled in a couple days ago stymying our potential attempt. I can't say I'm disappointed. Don't get me wrong, it does look amazing, but I just don't think I'm prepared to take it on just yet. Instead we did a snowy hike up towards the base which was beautiful. Yesterday we were invited to go fly fishing with our buddy Luis and his family, which we of course obliged. We hiked a steep cliffside down into this remote canyon valley for some pristine fishing. I don't know that I've been in a place more beautiful.

Hiking to Crystal Creek

Wading into the rushing river casting our little flies, ahh it was awesome. Luis was the only one who actually caught fish. Hanging out with his parents was such a treat. They are super nice and incredibly interesting people with a true love for life.

After hiking out, surviving the adventure (which was in doubt by his mom most of the day), we had a little picnic of wine and cheese. This is the life!

One of the goals for this trip is to find a place to live. A place that has convenient recreation (climbing and/or surfing are priorities), culture, reasonable cost of living and potential opportunities to make a living doing meaningful work. This place, although it's the first stop, has definite potential in my mind. The recreation is endless - our exhaustion by 9pm and sore legs upon waking is a testament to that. With climbing, hiking, fishing, river sports, skiing - I don't think you could tire of this place. There are many more things to consider before taking that leap, but for now it's a nice possibility on the list. Off to enjoy some roadside sport climbing.

Wilderness

2011-10-05T11:29:00.006-04:00

Sometimes the grandeur of a place overwhelms you. This is one of those places. I have just begun to explore with the mountains, rivers and bays surrounding me. The lack of people and abundance of beautiful, open space - wilderness - is such a pleasant surprise. Coming from New England, where crowds are often the norm, this is such a nice change of pace. There's an incredible sense of peace that comes with the still openness as you experience it alone. It's incredible. The weather hasn't been ideal, with storms and rain rolling through intermittently, but I'm still getting a nice taste of what this place has to offer. While hiking yesterday I cam across two moose just hanging out by the trail. I stayed to observer, take photos, and enjoy their presence for a while before carrying on. After hiking for a bit longer the rain set in pretty good, so I turned to head back down. As I descended I came across the same two moose again, still hanging out, obviously no pressing matters to attend to. I couldn't help but stay a bit longer and take in these incredible animals.

Elk outside Jackson, EY

The rainy afternoon lent itself perfectly to lounging in the van reading Edward Abbey's Desert Solitaire. It's amazing that although this book was written in the 1960's it is so pertinent today, even more so. I won't elaborate too much on the book but basically he spends a season in Arches National Park as a ranger and observers nature and laments the demise of the parks and our natural resources in general for profit and convenience. Definitely a good read.

The storms passed in the evening leaving behind the warm sun and gentle breeze, so I traveled up to Colter Bay and found my evening yoga studio, all to myself.

Colter Bay, WY

Generosity and Gratitude

2011-10-03T11:57:00.002-04:00

I have been overwhelmed by the generosity of my friends and family in preparation for this trip It seems it has been pouring in from all angles. I am definitely grateful for the abundance that is flowing freely our way. Peter, my cousin, fabricated a roof rack for the bicycles so we can try to reduce our carbon footprint as we travel the country in our 15 mpg vehicle. Hopefully the rack will hold our surfboards in the future as well!

truckers in Nebraska

trains and prairies in the Midwest

Stefanie, my lovely French friend, gave me a pair of her old ice climbing boots (a perfect fit miraculously!) which will certainly open up new doors of opportunities, and our friend Chris gave us some Kirtan cd's to soothe the mind and soul with the mantra Love is all there is. So much love, sending us on our way. We have arrived after days of driving in beautiful Jackson Hole, WY.

Jackson Hole

The Tetons greeted us from miles away with their morning purple hues and undulations of fog softening the valley below.

Tetons off in the distance

Off too cook some breakfast and explore this mountainous wonderland!

Vegetable Coconut Curry

2011-09-30T10:15:00.000-04:00

Flavor. Sometimes I get locked into preparing similarly flavored meals, but this one, although perhaps not ultra-exotic, is a simple yet incredibly delicious diversion from what I've been cooking lately. It's a vegetable medley: potatoes, tomatoes, carrots, peppers, onions, kale and zucchini, with a coconut curry sauce. This is a perfect way to combine miscellaneous veggies kicking around the kitchen and disguise it as gourmet.

purple and new potatoes - drizzled with olive oil and roasted for 30 minutes (350 degrees)

* throw a few garlic cloves in with the potatoes for some extra flavor

When the potatoes are almost done cooking begin to gently sauté the onions until tender then add in the kale, zucchini and tomatoes. I added purple pepper slices a minute or two after the previous veggies to keep them crisp. I like to use a peeler to shave carrot slivers into the mix. Add about 1 cup of coconut milk and 2 tablespoons of red curry paste and continue to stir on low-medium heat. Once the potatoes are cooked, toss them into the curry mix and stir on low for another couple minutes or so. Portions of veggies are super flexible, just modify the coconut milk and curry mixtures as appropriate. The sauce portions given here are appropriate for 2 substantial servings. Enjoy!

Surfer's Lament

2011-09-28T11:05:00.004-04:00

Photo: John Roark

My favorite surfboard, the one I learned on and have bonded with over many wave pummelings as well as beautiful rides, has been awaiting a repair job. I have only been surfing for a couple years and haven't had to repair any of my boards yet, surprisingly. For the past few weeks I have been soliciting my friends for advice and contemplating paying someone to do the job, just so it get's done right. Finally I rallied. I picked up a repair kit at the local surf shop and went to work. I was amazed at how simple it was. Sitting on the lawn I sanded, patched, applied resin and sanded again. Once finished I could hardly tell the board was repaired at all, amazing! I love these small moments of empowerment. Off to the beach I went showing off my meticulous patch job to my friends and delighting in the gift of being able to ride my board once again. The waves were great, catching ride after ride in the autumn sun. As the morning waned, fellow surfers, paddleboarders and kayakers showed up to relish in the waves. The serene morning session morphed into what some referred to as a zoo. As I paddled back out after catching a wave I see a kayaker straight in front of me start paddling for a wave. There are people on all sides of me, and here he is, in a boat, paddling right into the crowd. Are you kidding me? There he goes, no control, straight into me with his boat arriving ever so audaciously on top of my board.

Photo: John Roark

I mustered all my yogic patience, non-attachment and acceptance of the moment to not have a melt down in the water and berate this man. After disentangling and surfing for a bit longer I got out and did a thorough inspection of my board to find, yes.... a brand new crack. Lovely. Once again I wanted to wait for him to get out of the water and vent my frustrations, but the reality is it's not that big of a deal as I can fix it myself! For that single reason, my own empowerment, I didn't care about his negligence or my cracked board. By letting it all go, I was able to maintain my own sense of enjoyment of this beautiful day, not getting wrapped up in the unfortunate circumstances, and now I can practice my new skills. Next time you want to freak out on someone because of their actions or and adverse situation, try to change your perception of the situation as we only hurt and make situations unpleasant for ourselves when we get all worked up. Staying calm and truly letting go feels so much better!

I read somewhere that your perception becomes your reality. If you want to change your reality, you must first change how you perceive the world. I love it, and feel that that mindset in itself is empowering.

Clafouti

2011-09-27T15:37:00.007-04:00

The countdown is on, 3 days until departure. I feel like I have been waiting in anticipation for this day to come for a long time! It's just about here, and I am definitely ready. The van is packed, tightly, with quite a bit more to go. With two people packing packing for an indefinite amount of time, it adds up quickly. In my mind this is a trip, a sabbatical of sorts affording us time to truly enjoy life, but as Friday rapidly approaches I have suddenly found myself being a bit nostalgic towards this place that is my home. I will definitely be missing family, friends, this sense of home and... baking! I thought I'd share one of my favorite dessert recipes, one I'll miss while on the road. It's delicious, super simple to prepare and cook, highly adaptable for a variety of ingredients and it's moderately healthy. This recipe is adapted from the Barefoot Contessa's Barefoot in Paris cookbook to omit the dairy. Clafouti is a flan-like dessert; however, I also love to eat the chilled leftovers for breakfast. Ina's recipe is for pear clafouti, but I have also made it with cherries, peaches, raspberries, and coconut.

Peach clafouti with zucchini bread in the background

1 1/2 cups almond milk
3 eggs
6 tablespoons flour
1/3 cup sugar
zest from 1 lemon or orange
2 teaspoons vanilla
1/4 teaspoon sea salt
fruit of choice (peaches shown here)

Preheat oven to 375. I like to use a little bit of olive oil to oil the bottom of a 9" round baking pan, then sprinkle a little sugar on the bottom of the oiled pan. Lay your fruit in the pan. In a separate bowl mix the milk, eggs and sugar, then add the remaining ingredients. Pour batter into into the baking pan and bake for about 40 minutes, until the top begins to get a little golden brown. So simple and incredibly delicious. Enjoy!

Metabolic Acidosis and Disease

2011-09-26T10:30:00.007-04:00

Western diets have been criticized for causing an acidic condition in the human body, resulting in a host of chronic diseases. The body, in perfect harmony, maintains an acid-alkaline balance; however, the diet of the modern world has been tipping that balance in favor of acidity. What does that mean? The article Origins and evolution of the Western diet; health implications for the 21st century by Cordain et al. (2005) describes metabolic acidosis and other diet related phenomena in scientific yet digestible language. Our genetic makeup has evolved in response to an historically alkaline diet, so in recent years with the dramatic consumptive increase in refined grains, sugars, vegetable based oils, salt, meat and dairy products our body's pH has tanked into the acidity zone. The acidity we are referring to is metabolic acidity, the net pH effect upon digestion. Fruits for example tend to be acidic in nature, but the pH effect is alkaline through the metabolic processes. Fruits, vegetables and nuts all produce a net alkaline effect on the body (see Table 5 below from Cordain et al. 2005). The food groups with a net acid load in the negative numbers indicate foods that produce a metabolic alkaline condition.

According to Cordain et al. (2005), the acidification in our bodies is wreaking havoc resulting in conditions such as osteoporosis, stress, age-related muscle wasting, kidney stones, hypertension, renal insufficiency and exercise-induced asthma. In addition to the acidity of our bodies, we have tipped the scale of our sodium/potassium ratio in favor of sodium. Our bodies, becoming chronically devoid of potassium, become susceptible to hypertension, stroke, GI cancer, kidney stones, insomnia, among others.

Trained as a biologist I like to have science based evidence to support dietary suggestions and claims. I think this article is worth sharing as it explains the connections between our modern diet and disease and contrasts it with historic diets as it related to our genetic makeup. In addition is demystifies the acid-base discussion, suggesting most of us could benefit from a more alkaline, plant-based diet, whether we are choosing to make these shifts to heal ourselves through diet or to prevent the onset of disease. Some food for thought :-)

Fair Trade Chocolate

2011-09-21T10:06:00.006-04:00

Chocolate. Most of us love it, indulge in it and quite honestly don't think too much about it beyond the fact that it's delicious. I have recently been reading a bit about slavery that exists to this day in the cocoa industry and thought I'd share as sometimes we need reminders to help us to make good decisions when it comes to consumption and purchasing power. The cocoa industry in West Africa, to this day, uses slavery for harvest and processing of the cocoa used in chocolate distributed throughout much of the world.

Fair Trade USA is a non-profit that helps farmers in developing countries establish sustainable business that promote healthy communities through the Fair Trade certification process. This is done through product quality, ensuring fair wages, environmental protection measures and a plethora of human rights and labor standards. In many places in the world cocoa is grown organically and under fair trade conditions, but not everywhere. By purchasing fair trade products, and not purchasing products which are not produced/harvested under humane conditions, you are using your dollars to promote the well-being of people around the world. It is so scary to me that I have purchased and carelessly enjoyed a candy made from these conditions; it's unacceptable. Read labels, question where the products you are buying come from and make a stand with your dollars.

Beauty of Being Alone

2011-09-20T10:29:00.007-04:00

Photo: Adam Burns; surfing Wrightsville Beach, NC

I don't know if it's the way I was raised or not, but growing up and to a large extent to this day, I enjoy doing things with other people, i.e., not alone! Be it going to a movie, dinner, climbing, surfing, etc. I simply enjoy being with other people and sharing experiences. From years of this, I have found that being alone is kind of a scary place. Recognizing that is also kind of a scary place, and a frustrating one.

There have definitely been situations in which I chose not do something because no one else was interested in doing it. I don't like that, but I suppose habits are hard to break. Just recently my sister got married in NC, and since I am not working I thought it would be nice to go down prior to the wedding to spend some time with her. I rallied my friends to come with me, to make a climbing trip out of it or to come to the beach and surf. In the end, no one could come. So there I was facing a 15 hour drive and a week and a half essentially by myself in an unfamiliar place. My sister was around but still working right up until the wedding. With no one to call to surf and the waves looking beautiful on the live cam, I had to either go it alone or not go. To the beach I went, surfboard in tow and I'm so glad I did. I don't think there's ever been a time I got in the water to surf and regretted it. Even those days when you get pummeled and don't catch a single wave, they are still good days as you exerted energy paddling, felt the power of the ocean running through your body and also felt a sense of humility, which is good for everyone from time to time. Gradually, day by day, I found I cherished these moments of being alone; I loved doing what I wanted to, no conversation demands and my interactions and decisions were all my own. There were no expectations, no debates, no compromises. As small a thing this is, I felt empowered. I finally felt that sense of, yes! I can do whatever I want, when I want. It's a beautiful thing. For those of you waiting patiently to do what you love, maybe it's small steps at first, but I strongly encourage you to step outside of your comfort zone and see what happens. I think what you will find is more opportunities, relationships, and fulfillment with yourself and the life you're living. Explore, be curious, confident and empower yourself!

Juicing Exposure

2011-09-12T11:05:00.018-04:00

My sister is getting married this week, so I came to visit them in Wilmington, NC for the week prior to the wedding, juicer in tow! I have been easing them into the juices by starting with fruit based juices and gradually shifting towards vegetable based juice. Here are some of the juices and their thoughts on them:

Carrot & Apple
3-4 carrots
1 golden delicious or granny smith apple

They both love this one. My sister keeps asking me to go pick up more supplies so we don't run out and she can have one of these the morning of her wedding.

Muscadine Grape
muscadine grapes

These are delicious, rugged little grapes that are growing on my sister's property. They harvested a large bowl full of the grapes, but the skins are tough and the seeds are solid and somewhat large, as a result they are a little bit challenging to eat. We could eat a couple, primarily chewing then spitting out the inedible portions, but by and large they were sitting in the bowl awaiting some convenient consumption method, so into the juicer they went. It was a bit hectic as the seeds and skins would shoot out the top of the blender, but the final product was incredible! So the entire bowl has gone the way of the juicer, and we have no complaints about that.

Cucumber, Apple, Ginger
1/2 large cucumber
1 golden delicious or granny smith apple
1/4" piece of ginger

This is one of my personal favorites as it's a little sweet but has the ginger bite for a refreshing and vitalizing morning. Most everyone who tries this is addicted!

Deer Eat Greens
1/2 large cucumber (1 small cucumber)
1/2 granny smith apple
small handful of parsley
4-5 dinosaur kale leaves

My (future) brother-in-law tasted this one and he said well... I guess you have to eat like a deer to think like a deer. He's a big hunter, so I guess for him that was motivation enough to get the juice down. I thought this was hysterical!

Peach
1-2 peaches

I had never juiced peaches before as they are so delicious I usually just eat them don't think twice about it. We went to the farmers market this past weekend and bought more than a quart of peaches, and because we put them in a bag and left them overnight they began rapid ripening - and rotting a bit. So now we have a whole bowl of peaches rapidly going past their prime. I cut the brown spots off a couple and pushed them through the juicer. The juice is amazing! It's almost smoothie like, super thick and creamy. Wow! This was absolutely amazing!

Power of Positivity

2011-09-12T09:58:00.003-04:00

As I travel, meeting and sharing time with different people, I am becoming hyper-sensitive to the ways in which people treat themselves. Life can be tough, no doubt, but I am convinced that by affirming negativity through thoughts, words and actions we are only serving to reinforce those aspects we are most wanting to change. Incredibly self-defeating behavior! We are all amazing people with so much to contribute to the world around us, and our lives are ephemeral opportunities to engage in opportunity, explore our world with curiosity and to love and support ourselves and those around us to encourage abundance of these positive vibrations.

If we continually succumb to thoughts on inadequacy, dissatisfaction, insecurity and self-consciousness we are asking for fulfillment of those sentiments. Why would we ever do that? It's madness. Today, consider first your thoughts and begin to reprogram yourself to think about the situation, yourself, your environment, your relationships in the ways you want to experience it. Verbalize those thoughts with statements of highest intentions and act accordingly. For example, instead of "I am so out of shape" or "I wish I was in better shape" try "I love that I am making changes to get in shape and improve my health". Note the difference between "I am..." and "I wish/want...". By stating "I am.." it affirms that you are there, doing it. Life is a journey, so we are always changing, working towards improvement and progressing, but by acknowledging that you are embodying the things you strive for you will begin to condition your mind and that wanting gradually becomes your reality. Begin to look for and appreciate small moments of beauty or gratitude, focusing your energy on noticing all the good surrounding you. Give it a try and see how these subtle changes may begin to cause major positive shifts in your life.

Forks over Knives

2011-09-09T11:11:00.003-04:00

This is yet another movie about how the food we eat is affecting our health. This movie, Forks over Knives, was not the most polished film but the content was well presented, thorough and kind of shocking. The premise is that animal products in general: meat, dairy and eggs, are harming our health and causing many different types of cancers. Research data were presented showing how diet studies done with mice, I believe, showed increasing cancerous growth when the animals were experiencing an animal based diet and those effects actually being reversed when the diet was switched to a plant based diet. They showed these results repeatedly with many cases studies detailed.

We have been so brainwashed to think we need dairy for calcium and meat for protein, but according to these scientists (among many others) the truth is that we can get all the calcium, protein, minerals, enzymes, vitamins and overall nourishment from plant foods, we do not need animal products and in fact consuming them is harming our health. As much as I like eating eggs, cheese, and even meat sometimes, I feel as if the evidence is mounting and those products simply may not be worth the potential health risks. Having said that, I'll be on the hunt for more creative and delicious vegan recipes.

Animal, Vegetable, Miracle

2011-09-08T13:48:00.008-04:00

by Barbara Kinsgolver, with Steven L. Hopp and Camille Kingsolver

This book is a must read for anyone interested in a more sustainable way of living and more specifically, eating. It details the story of a family of four attempting to only (with a few exceptions) eat food produced in their local community. I want to say a 50 or 100 mile radius, with the bulk of the food coming from much closer and to a large extent their own gardens and animals in West Virginia. It's an inspiring look at not only how eating in this conscious manner is possible but also the plethora of added benefits including more time spent with the family, collaborating with and engaging intimately with the local community, deciding to sacrifice and go without but using those times as opportunities for growth. When I read this book I was out to sea on a fishing boat in March I believe. I was so inspired that I came home and started to grow vegetable seedlings in my kitchen. It was a bit too early for Cape Cod, but a fun endeavor nonetheless. I think I got some peas out of the deal, not much else. My own poor planning is definitely not a reflection on the book, so check it out! The book also has lots of great recipes, and if you haven't read any of Barbara Kingsolver's books before you may be inspired to check out some of her fiction works - really brilliant stuff!

http://www.animalvegetablemiracle.com/

Climbing - the old and the new

2011-09-05T10:17:00.004-04:00

Before we set sail on the open road in search of new climbing areas, different adventures and a change of scenery we had one more weekend climbing locally. The van escorted us in luxury to North Conway where we climbed a couple routes at Cathedral, the last pitch done by headlamp, which was quite beautiful to experience.

I suppose I should mention we had only one headlamp, so John lead the pitch by headlamp, I cleaned it by feeling my way up the crack and patiently (it was patient in my mind now, probably not in reality...) removing the gear. Fortunately there was a guy hanging out at the top of the cliff so he graciously gave us a ride to the bottom on his bumper. Our plan for the following day was to find a slightly more obscure crag, a little adventure climbing! I chef'ed up some peach pancakes and coffee for breakfast and we set out on a wooded trail and up a scree slope, miraculously landing right at the base. Truly an amazing feat for us! The climbing was super fun, with me taking several of the leads (which is also a feat in itself). Finally arriving in the river as our well deserved reward, chilling our little sausage toes back to a reasonable size. Ahh, I will definitely miss NH climbing, but I'm so psyched for the unknown adventures to come!

Juicing

2011-09-02T09:56:00.004-04:00

Juicing comes and goes in my life, but when it is constant I truly feel healthier, more energetic and more vibrant overall. So what is the deal with juicing? Juicing is in fact one of the best sources of vitamins, minerals, phytonutrients and enzymes as your body can easily assimilate these nutrients due to the minimal digestive requirements. Juicing also makes it quite easy to load up on your daily dose of fruits and vegetables by drinking a couple glasses of fresh juice. The documented benefits are incredible. Here is a synopsis of some of the benefits I've read about in the literature: orange-red vegetables are high in beta-carotene, a cancer fighting substance; citrus fruits, loaded with vitamin C, help to boost the immune system (studies have also shown high doses of vitamin C effective in curing some cancers - check out Food Matters); dark leafy greens (think kale, chard, spinach) are high in folic acid, a B-complex that maintains mental health, red blood cells, and the nervous system; cabbage juice has been shown to cure ulcers; grapefruit juices helps breakdown fat deposits in the body; pineapple contains natural bromelain which is good for general pain relief; ginger is good for relief of cramps; cranberry juice can be used for urinary tract and bladder infections; and the list goes on. There are many good resources for juice therapies as well as for recipes. I would definitely suggest to anyone to give juicing a try for a couple weeks and see how you feel. I think you'll be amazingly surprised!

Here are a couple of my favorite recipes:

Green Morning
1/2 cucumber
1 green apple
1/4" piece of ginger
2-4 kale leaves

* I would juice the ginger and kale before the apple so that it pushes the juice through; if you juice the ginger and/or kale last you may miss out on a lot of the benefits and taste.

Skin Repair
1/2 cucumber
1/2 lemon, peeled
4 carrots, tops removed
1/4 medium green pepper

Fat Flush
1 grapefruit

Vitamin B Booster
1/2 cantaloupe, peeled

Garden Variety
1 beet
3 carrots
1/2 cucumber
1/2 orange

Veggie Wedgie Cookbook - coming soon

2011-09-01T14:56:00.001-04:00

I love the Veggie Wedgie blog! She is apparently coming out with a new cookbook, which I'm sure will be phenomenal judging from the content and photos on her blog. Keep an eye out and get excited!

Photo: Nina Savidi, Veggie Wedgie

Bliss

2011-08-31T15:58:00.002-04:00

For some of us, bliss is that ultimate state of being when we have dissolved all of our distractions, obstacles, expectations and we just are. We are content, happy and filled with... bliss! I have had a few experiences like this in my life and when it happens it's always a sneak attack. It is never an experience I have built up in mind with anticipation of epic greatness, it's always a simple moment during which something shifts and I'm overcome with utter bliss. It's really the only way I can describe it. If you have experienced this, you know what I'm talking about. If you haven't, don't worry, these moments are rare gems but they will come. After a month landlocked I knew I had a longing for the salty ocean, but I wasn't aware of how powerful my connection with the ocean really is. With small remnant waves left over from Hurricane Irene, I packed the van and headed to a beautiful surf spot in Rhode Island. A couple girlfriends met me there, we suited up, gingerly crossed the rocky beach to glide into the water atop our boards. The gentle paddle out with drops of seawater hitting my lips and benign jellyfish grazing my fingers tips, ahhh I felt home. The waves rolled in gently as the sun began to set painting the sky brilliant pinks, purples and oranges. The cormorants, although not the most charismatic bird, added to the majestic charm of the moment as the flew overhead. As I waited for sets to roll through, riding the subtle undulations, my smile was undeniable. I had perma-grin and my belly was warm with utter happiness. Then the perfect wave would come and my paddling would gain that prized reward, the ride! Bliss. My advice for cultivating moments like this is to seek out things that bring you joy, sometimes even figuring out what that is takes time, but try to think of what makes you happy then make those things happen! Secondly, be present. In order to feel the energy and the beauty of the moment, you must be present. So, do what you love, and be fully present while you're doing it. Simple. I have a feeling, moments of bliss are sure to follow.

Check out my friend Chris Motta's blog for some beautiful photos of this surf spot and the surfers psyched to enjoy it.

Yoga at Sandywoods Farm

2011-08-30T14:28:00.001-04:00

I will be offering a Slow Flow yoga class this Thursday, September 1st, at the Sandywoods Farm in Tiverton, RI (http://www.sandywoodsfarm.org/). The class will run from 6-7 pm. Please bring a yoga mat if you have one. Looking forward to some good energy in a beautiful place! If you are in the area, please come by to check it out. All levels are welcome. The address is 73 Muse Way in Tiverton. Please contact me with any additional questions.

Raw energy balls

2011-08-29T17:28:00.000-04:00

Sweets and noshing are among my top vices. Not only do I tend to seek out sweets, but I try to create little snacks packed with energy to fuel the day to day adventures. These raw recipes are incredibly delicious, and are loaded with energy sustaining ingredients. My climbing pack often has a stash of these to share. Here are a two variations I like, but the combinations are endless, so get wild. Enjoy and please feel free to share any interesting concoctions!

cashew cookie nuggets
1 cup cashews , soaked
1 cup dates, pitted and soaked
teaspoon vanilla
1/4 cup cacao nibs, perhaps a little less

Blend the first three ingredients in a food processor then mix in the cacao nibs by hand. Roll into small balls and refrigerate until enjoyment.

black and tans
1 cup almonds, soaked
2 tablespoons tahini
2 tablespoons raw honey
1 teaspoon vanilla
1 tablespoon carob powder

Mix all ingredients excepting the carob in a food processor. Remove half of the mixture into a separate bowl then add the carob to the mix remaining in the food processor and blend. Form the balls using equal parts of the two mixtures. Refrigerate until consumption.

Carl Jung quote

2011-08-28T13:43:00.002-04:00

Who looks outward, dreams. Who looks inward, awakens.

Out of the Bubble and into the World

2011-08-25T10:31:00.003-04:00

As the month nears it's completion we will all be floating gracefully from this beautiful bubble we have created, taking our creativity out into the world. What will we do? Where will we end up? It's very exciting to think that we each have become integral members of this supportive community we have built over the past month, a yogi family. This connection will undoubtedly thread itself throughout our lives, at various times, in various ways, but when it happens it will amazing! As for me, I'm not quite sure what the near future will hold. Lots of adventures and hopefully lots of yoga, holding space as the constant in my life. I'm excited to share this beautiful gift with everyone.

Photo: John Roark; fire poi by the river

There are some classes in the works - get excited! Some planning is taking place for classes at the Alchemy Farm in Falmouth, MA as well as Sandywoods agricultural community in Tiverton, RI. I'll be posting specifics hopefully by the end of the week!

Prana

2011-08-16T19:44:00.003-04:00

Prana is the life force energy, wow. That is some pretty heavy stuff. Most of us, at least somewhat acquainted with yoga, think of prana as the breath, which is certainly is. I recently read an article about prana that stuck a chord with me, so I thought I'd share a bit. The article discusses how about 99% of atoms (making up all matter and life forms) are essentially "empty"; this space we (yogis in particular) like to think of as prana, or energy and creative potential. Breath is a source of prana but also a vehicle for regulating the flow of prana throughout the body. There are also other sources of prana such as sunlight, water (oceans in particular), natural habitats with abundant foliage, live foods (raw fruits, vegetables, nuts and seeds), as well as being in the presence of enlightened or energetically powerful people. It is no wonder we feel amazing when we are outdoors being active, surfing, climbing, or simply walking through the woods, and sluggish and depressed when we spend our days indoors immersed in electronic technology. It is not difficult to discern sources of prana as well as the benefits of being consumed by it. Fog is definitely a prana source for me; I love it! The beautiful engulf of the moist air, keeping you cozy and temporarily changing your perspective, helping to enjoy the present by masking the distant world.

foggy valley in Western Massachusetts

My thoughts for today are to breathe deep, immerse yourself in nature, surround yourself with compassionate, beautiful people, and let the prana swirl throughout your body. Harness the life force energy and enjoy!

Karmic cycles

2011-08-08T23:41:00.002-04:00

We have been delving into conversations recently about karmic cycles, the basic principle being you get what you give. By setting out with good intentions and carrying out selfless deeds without anticipation of return, good things will naturally come to you, it's karma (perhaps overly simplified). I have been trying to be mindful of not only my actions but thoughts as well, with hopes of improving my own karmic merit. Anyways... today as I was driving through Massachusetts I found myself passing a cop while doing approximately 50 mph in a 30 mph zone. Yikes! As his vehicle approaches mine the blue lights go on, and he puts his hand out the window to give me that seemingly universal signal to slow down. What?!? I reply with a smile and wave as if he let me out into traffic and I was on my way. I think I'll get used to having a little more karma in my life, perhaps we all could! Moral of the story: make the extra effort to be a little more patient, a little kinder, a little more generous or thoughtful, and yes, this includes to yourself, and you will likely create very different experiences for yourself. Worth a try, right?

Cape Cod beach

Silent in the Morning

2011-08-06T22:59:00.003-04:00

Awakening at 5:30, quietly gliding through the halls of our mill loft dormitory, preparing for meditation and morning practice. From quieting the mind through meditation to chanting to dust off the heart, and then into our vigorous practice which is helping to remove those obstacles obscuring our pure, natural state, that beautiful Self lying within. Yes, yoga training is in full swing and I don't think I could have landed in a more perfect, more energetic place. Through mindfulness, pranayama, asanas and immersion in yogic philosophy we, as a group, are working to transform the energy we radiate to better ourselves and the world around us. Life is definitely a journey of perpetual learning and self-assessment, figuring out how we can let go of the ego and foster the energy we want to be surrounded by. What I’m learning quickly is that that energy exists and it exists in abundance, it is the decisions we make in each moment that influence whether we find ourselves cradled in love, happiness and curiosity or wrapped up in the negativity of judgement, insecurity and fear. I feel entirely grateful to have found myself here, with this amazing group of beautiful, supportive and dedicated people, and there is no doubt that this is where I belong, right now. I have arrived, in fact we all have.

pink barn outside the studio

Tortelloni di zucca yields to the Yogini

2011-07-31T00:08:00.005-04:00

Tomorrow the month long yoga intensive I been looking forward to for years (really!) will begin. Not only is the month dedicated to the physical practice of yoga asanas, but a dedication to the yogic lifestyle, which includes omission of coffee, alcohol and meat, among other things that we can all probably agree we should partake in a little less if at all. I do, however enjoy wine, tasty beers, good coffee and even meat on occasion. I am very much looking forward to this month of detoxification and immersion in all things yoga, but I have to admit we did indulge in something of a last supper date. John and I went to our favorite restaurant, Osteria la Civetta, and I had probably my all time favorite dish, the tortelloni di zucca. The words make my tongue tingle and my lips smile. These are homemade tortellonis stuffed with spiced butternut squash and topped with a bolognese sauce. It's so simple, but unbelievably delicious. I love sampling menus at restaurants and I most definitely don't aspire to be the regular patron who's order is sent to the kitchen when you walk in the door, but I'm not sure I can stray from this meal which might very well define culinary perfection (at least in my mouth). Some organic wine accompanied the meal then a quick swim in the ocean that I'll be missing.

The Mazda is now packed with my yoga mat, cork yoga blocks, a plethora of books relating to yogic philosophy, asanas and anatomy, climbing gear in case I still have energy come Sunday to rally for some routes, slackline, juicer and my camera to document what I anticipate to be one of the more amazing and perhaps even transformative experiences in my life. Although I am bright eyed with excitement, I am trying my best to approach this experience without expectations, with dedication to the process and an open mind to the experience.

thoughts of summer

Lentil Sprout Salad

2011-07-28T16:33:00.003-04:00

My friend Juan has a nice way of thinking about waves, when surfing. He says that waves are the most perfect expression of energy, gradually gaining energy from the sun and the earth, the ocean and wind, travelling sometimes thousands of miles through the ocean to finally crash on the shore. But... if you ride that wave, you are able to capture that energy - it's amazing! When he tells you this in the water waiting for the next wave he gets really excited and animated and you can tell that he has the energy of many waves. I love it!

As I started soaking and sprouting lentils a few days ago I thought about that wave energy. I figure, most of the energy a plant will get comes from it's seed (acknowledging photosynthesis, but just stay with me), so when the seed sprouts it essentially is at it's peak energy level before it begins to spend that energy growing into a plant, fruiting, flowering and doing it's thing. So, if you can eat the sprout at that stage you also capture that energy and are able to fuel your body on a very pure form of amazing energy. I finally had two jars filled with beautiful sprouts, so I attempted this Mediterranean inspired salad, it was delicious!

lentil sprout salad:
3 cups sprouted lentils
2 cups spinach
1 oven roasted tomato
7-8 roasted garlic cloves
1/2 cup of fresh chopped basil
handful of kalamata olives
dressed with some olive oil, balsamic vinegar, crushed black pepper

* I added feta cheese, but obviously feel free to omit if you are going vegan on this one
Enjoy!

Boulder Therapy

2011-07-28T16:11:00.001-04:00

A day at Lincoln Woods with some of my favorite girlfriends getting our climb on, so good!

Goji chia pudding

2011-07-26T11:16:00.007-04:00

Power your morning with this nutrient packed superfood breakfast.

1 cup almond milk
15 or so dried goji berries
3 teaspoons chia seeds
a little cinnamon - maybe 1/4 teaspoon

mix above ingredients in a bowl and allow to sit for about 30 minutes, stirring every 5-10 minutes

I like to add herbs where I can, having tried this recipe with a little basil and also with mint, both were quite nice. Obviously adding fruits and maybe some agave nectar will sweeten this up and add some colorful deliciousness. The chia seeds expand as they absorb the liquid making this a delicious textural experience, similar to tapioca pudding.

The skinny on the superfoods:

goji berries: A Himalayan superfood, packed with essential amino acids, vitamins A, C, and E, and over 20 trace minerlas and vitamins including zinc, iron, phosphorous, riboflavin (B2), and carotenoids.

chia seeds: An Aztec superfood supplying an excellent source of omega fatty acids, an easily digestible form of protein and loaded with minerals, vitamins and soluble fiber.

Navitas is the brand I usually go to for these superfoods. Most, if not all, of their products are raw, vegan, organic and fair trade.

Maiden Voyage

2011-07-25T21:40:00.010-04:00

A beautiful weekend lent itself to the van's maiden voyage. There is still work to be done to transform the Dodge Ram into our cozy home, but with the bed built and some memory foam making for comfy sleeping, the van set out for a weekend at the beach. Sleeping and waking to the sound of waves crashing on the rocky shore with the smell of the salty air infusing your senses has incredible power to calm the mind and heal the soul. I'm usually a late sleeper, but on Saturday morning I was fortunate enough to wake up around 5:30 to catch the sun coming up through the morning fog, painting the sky shades of pinks, purples and yellows. The ocean still calm and the beach empty excepting the early birds getting their worm, or more likely some crustacean. Small waves rolled in throughout the morning making for easy paddling, fun rides and long waits for the next set. I cherish these long waits when you have good company. Sitting on your board, gently floating with the ocean's undulations and reconnecting with friends. It's beautiful.

The Beautiful Truth

2011-07-22T02:51:00.002-04:00

The movie, The Beautiful Truth, was recently suggested to me, and since I've just about wrapped up my work related responsibilities (officially 1 day left), I decided to spend some time this afternoon and watch it. This movie suggests that Dr. Max Gerson essentially discovered ways to cure cancer, and a host of other illnesses, using food therapy. His discoveries were back in the 1920s. The film explores the food and medical industries and reveals horrifying facts about how conventionally produced and processed foods are negatively affecting our health, and on the contrary how a diet rich in raw plant-based organic foods can not only nourish but repair our bodies, even from cancer. I haven't read the Gerson Therapy book yet, but I'm looking forward to it. With the world around us running on profit margins, we must be our own advocate and seek out food that heals and nourishes us, and not succumb to the powerful influences of corporations perpetually trying to dupe us into buying chemically enhanced, genetically modified, processed versions of once natural foods, all the while sabotaging the most valuable asset we have, our health. The take away point for me is to keep our diets simple, local, organic, and raw to the extent possible. Check it out!

An interesting link the movie mentions regarding MSG, it's prolific existence in the foods we consume and it's dramatic health effects: http://msgtruth.org/.

Vegan Banana Bread

2011-07-21T16:10:00.004-04:00

This delicious, dense banana bread could definitely be eaten with a spoon. It taste more like a decadent dessert than a bread, and I'm certainly okay with that! This relatively healthy variation was inspired by a recipe post, Beth Rodden's Vegan Banana Bread, on Steph Davis' blog.

This was my take:

3 overripe bananas
1/4 cup grapeseed oil
1/4 cup agave nectar
juice from 1/2 lemon
1/2 cup whole wheat flour
1/2 cup almond flour
1/2 cup wheat germ
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
dark chocolate chips (I think I went a little overboard with this batch)
* vegan chocolate or carob chips will keep this recipe truly vegan

Mix and bake in a bread pan at 350 for about 40 minutes. Enjoy!

Seeds

2011-07-20T08:59:00.002-04:00

It seems seeds are a common thread in the world around me as of late. Seeds of change, with jobs and geography, and also marriages and babies, but more specifically plant seeds. I am obsessed with ideas for gardens, but am not yet in a place amenable to execution. I envision beautiful vegetable gardens, fruit trees, blueberry bushes, with perennials and herbs coming back each year with more gusto than the year prior. These gardens will have to wait a little longer, as road tripping doesn't really lend itself to horticulture, but the plans and inspiration are ever growing. We recently drove to western Mass for an intimate wedding at a country home. On the drive I finally read the recent Food Ark article in National Geographic that I had been reading piecemeal online during the work day. The article is fascinating, frightening and definitely worth reading.

Photo: Jim Richardson, National Geographic

After the 3 hour ride we arrive at an amazing property. Denise, a single woman living in rural Massachusetts is maintaining the small(ish) farm house and immaculate gardens. In the 5 years she has lived in this house she has transformed a wooded lot into extremely productive gardens with more transformations in progress. There are apple and peach trees, high and lowbush blueberries, currants, raspberries, and then the vegetable garden... A carefully constructed maze of diversity from rhubarb to fennel, parsley, dill, tomatoes, peas, asparagus (in it's infancy - not being harvested but going to seed to establish itself), lettuce, cabbage, zucchini, and much more growing in mounded earth, trimmed with a layer of hay. Milkweed, yarrow, marigolds and nasturtium add color while diligently maintaining their role in this beautiful and vital microcosm. Denise produces enough produce to last her into the spring.

This fundamental activity, growing one's own food, seems so remote from many of our lives. The need to not only grow our own food but preserve and store it will only gives us security and a more reliable source of high quality, nutritious food. There is amazing work being done from the individual to worldwide efforts to maintain diverse, resilient food production systems in efforts to diminish susceptibility to famine and malnutrition. I continue to be inspired and motivated by these efforts.

Photos: National Geographic

In the Raw

2011-07-18T10:43:00.013-04:00

Having read several books on the benefits of a raw diet, I'm always inspired to forge ahead with a raw plant based diet. I get really excited, spending hours in the kitchen preparing, sprouting, soaking, drying, etc. My approach to raw food is obviously one of moderation, but one thing I can attest to is that I feel amazing when I am being diligent about it. Riding an updraft of raw inspiration I prepared some pretty tasty dishes this past weekend - all from Alyssa Cohen's Living on Live Food book - and thought I'd share. Enjoy!

Bishop, CA

pad thai
This one is super simple and really delicious.
1 large yellow squash, sliced into noodle like strands.

*I have a lemon zester that has a blunt claw on one side, this works well for scraping the flesh out into strands. I occasionally use a fork, but it doesn't work quite as well; you'll get the squash out it just won't be pretty.

3-4 cups mung bean sprouts
layer the bean sprouts on top of the squash

for the peanut sauce:
1 cup raw almond butter
1/2 cup fresh squeezed orange juice
2 tablespoons Bragg's amino acids
2 tablespoons honey
2 tablespoons grated ginger

blend sauce ingredients in a food processor then drizzle over the bean sprouts, and garnish with some peanuts and cilantro - maybe a lime wedge to give it the real deal feel

grated turnip and apple salad
1 cups grated turnip
1 cup grated green apple
juice from 1 lemon
1 tablespoon honey
1/2 cup chopped parsley
1/2 teaspoon olive oil

mix ingredients together and chill for 30 minutes or so before serving

zucchini hummus
2 zucchinis, peeled (or not peeled - your choice)
1/2 cup tahini
juice from 1 lemon
3 garlic cloves
2 tablespoons olive oil
1/4 teaspoon paprika
1/8 teaspoon cayenne
1/4 cup chopped parsley

mix all ingredients in food processor

Inspiration

2011-07-18T10:17:00.009-04:00

Sometimes it's difficult to stay motivated, dedicated and inspired as our busy lives run wild. After a recent humbling weekend climbing in New Hampshire we returned to watch climbing movie trailers. In one, Cedar Wright proclaims "if you don't train you'll be left behind." On a slightly different thought train my friend Anne sent me a link and in it there were a couple sentences that had some similarities to the earlier quote: "A student once said to a teacher, 'I find it hard to get out of bed, to practice and to eat well.' The teacher replied, 'Yoga and Warrioriship is not for weaklings!' " As a new week gets started, maybe we can put a little more effort, have a little more focus, be a little more patient, and thereby get a little closer to our own Warriorship.

If you need some inspiration, check out Swiss climber Ueli Steck.

Photo: Jon Griffith

Ralph Waldo Emerson Quote

2011-07-15T09:22:00.000-04:00

There is no limit to what can be accomplished if it doesn't matter who gets the credit.

Yucca Inspired Pizza

2011-07-14T22:42:00.007-04:00

Yucca is in full bloom, and those delicate edible flowers were beckoning. I have known for a while that the petals of the Yucca plant are edible, but had never tried them. I munched on a few petals in the raw; they have a very subtle sweet flavor. I was fairly convinced that whatever I cooked them with would overpower the Yucca, so this recipe is more novelty than anything. My 5 year old niece had a blast picking petals, nibbling throughout our harvest, mixing up the petal puree to use as the pizza sauce, and garnishing the final product.

The crust is from the Barefoot Contessa's Barefoot in Paris cookbook.

1 1/4 cups warm water (~100 degrees)
2 tablespoons (or packets) of yeast
1 tablespoon honey
3 tablespoons olive oil

Combine above ingredients then gradually add in 3 1/2 - 4 cups of flour and 2 teaspoons of sea salt. Mix until the dough is smooth and pliable, then kneed on a floured surface about 12 times, set in a well oiled bowl (rolling the dough to lightly coat with oil) then cover with a warm, damp towel and let sit for 30 minutes. Once the doug has risen, cut into two and roll out for your crusts.

For the topping (roughly enough for 2 pizzas) I roasted about 12 cloves of garlic. In a food processor I combined the roasted garlic, about 1 cup fresh basil, 3 cups Yucca petals, 1/2 cup sun dried tomatoes and olive oil. I put a thin coat of tomato sauce on the pizza then layered the Yucca mixture followed by mozzarella, grated parmesan and a little oregano. Bake at 400 degrees for about 12-15 minutes; until crust is golden brown.

Pizza isn't the healthiest option, but it was definitely tasty and fun to incorporate some pseudo-foraging.

Calloused East

2011-07-08T08:47:00.016-04:00

There is a Bright Eyes song that talks about the calloused East. As a climber in New England, I have a few ideas why that might be. It all relates to the seasons, those 4 reasons people often claim as the tether keeping them here. There is definite beauty in each season, the snow, the spring rains and emergence of green after months of a bleak chill, the healing salty ocean bathing you throughout summer and the fall, ahh the colorful palette of leaves from which our landscapes are painted.

For intrinsic pleasure, there's no doubt that New England is a beautiful place, but as a climber.... I'm calloused too I suppose. The winter seems to rage forever only to be succeeded by persistent rains, summer heat and biting insects. The fall is amazing - often perfect - but it seems so fleeting. Thoughts of the crisp fall air and incredible friction help keep us psyched throughout the year. This past weekend consisted primarily of delicious breakfasts cooked on the Coleman, anticipation of beautiful climbing stymied by frequent and unpredictable rain storms, one so torrential that a small waterfall formed on the route we were on, with enemy soldiers of the mosquito variety raging. From slippery pink granite to ultra dank boulder fields, most of my energy on Sunday was invested into El Jimadore margaritas in a can. After we finally conceded that we were done climbing for the day we drove to the top of Catherdral Ledge just to enjoy the view and were delightfully surprised with firework displays from all sides. The best coming from a house just below us, with a mob of children incessantly cheering for an encore. This weekend was surely fodder for some calloused tendencies as a climber, but the reality is we were outdoors, enjoying the company of amazing people, swimming in the river, climbing (a little), watching fireworks, eating good food and relishing in the small adventures regardless of the wetness. Maybe calloused is an overstatement, but I think we're due for a dry weekend!

101 Salads from NY Times

2011-07-01T13:51:00.001-04:00

It's summer - season of salads! With some much flowering and fruiting, creating an edible amalgamation of color and flavor seems effortless. This article from the NY Times website will definitely provide some inspiration for exciting and exotic salad creations.

101 Salads

Francesco Tonelli for The New York Times

Strawberry Rhubarb Bread

2011-06-29T17:02:00.001-04:00

In the backyard there is a small patch of rhubarb that is thriving with it's oversized foliage and brilliant red stalks. I love to bake, and more importantly I love to substitute healthy ingredients for the less healthy conventional ones - so here is an experimental bread recipe that has been substituted to the max. I'm pretty psyched on it. Check it out.

Preheat oven to 350.

whisk together:
3/4 cup agave nectar
2 eggs
2 tablespoons olive oil

then mix in:
1 apple simmered in 1/4 cup of water until soft, then puréed in a food processor

add the remaining ingredients to the mix:
2 cups flour
* I like to use about half unbleached flour and mix up the remainder with spelt, whole
wheat or almond flour as well a some flax powder
1 1/4 teaspoons baking powder
1/4 teaspoon sea salt
1 teaspoon cinnamon
1 stalk rhubarb, sliced thin (2 if you want to get wild)
1 cup chopped strawberries

Pour batter into greased bread pan and bake at 350 for about an hour.

Composting

2011-06-27T20:35:00.001-04:00

According to the EPA (2009), almost 30% of municipal solid waste in the United States is in the form of food scraps and yard trimmings. The vast majority of this can easily be composted bringing that value to nearly nothing. Depending on my living situation, composting has taken different forms from the utilitarian approach with proper composting bins which, turned frequently and ultimately used in the gardens to the pure minimalist approach with food scraps simply tossed into the woods appreciated by the rabbit and chipmunk populations. Whatever the method, this small effort to keep compostable items out of the trash makes an enormous difference in the amount of material sent to the landfill. In our residence for the next couple months, no composting system had been established, here is the simple compost bin we constructed to keep our organics out of the trash.

We started with a plastic garbage can, with a lid to keep rodents out, and drilled 1/4" holes along the sides and the bottom to allow worms to get in and help breakdown the material. You don't want to put too many holes on the sides as you want to retain moisture for more rapid breakdown. Composting doesn't need to be complicated, but if you are seeking more information the The Urban Homestead by Kelly Coyne and Erik Knutzen has great section on composting among many other things. This book is definitely a worthwhile addition to the home library.

Off the Grid

2011-06-27T09:54:00.003-04:00

by Nick Rosen

Freedom. That is pretty much what this book is about, but from the perspectives of many different people, seeking freedom from corporate and government supplied utilities for many different reasons. This is an interesting look at what it means to live off the grid.

Kale Salad

2011-06-23T20:04:00.002-04:00

Harmony and her son Ryder harvested some fresh kale from their garden in Tiverton, RI for us. A salad was on the mind, but I am never quite sure what do with kale because of it's leafy heartiness. I chopped it up, removing the ribs, and sautéed with shallots in olive oil and some Bragg's amino acid. Careful not to go overboard with the Bragg's, maybe add a little olive oil if it seems dry in the pan. When the kale was properly wilted, I added some thinly sliced radishes, chopped walnuts and topped with some grated parmesan. Simple and delicious!

Fall Yoga Classes

2011-06-23T17:39:00.002-04:00

August will be spent in the Berkshires, dedicating the month to learning how to bring yoga to wide audience in an inspiring, safe and supportive way. There's so much about yoga that I love; I'm psyched to share that passion with others. The training will focus on Hatha and Vinyasa Flow styles as well as meditation and chanting. I know there has already been some interest in pre-natal classes, so hopefully I'll be able to offer those as well. I'm currently seeking studio space for classes throughout the fall before we take off on our adventures. If you know of a space that may work or have particular interest in a class, come September, let me know!

Weekly Farmers Market

2011-06-16T23:48:00.001-04:00

Forgetting Time - Exceeding Limits

2011-06-16T09:56:00.001-04:00

I have recently been turned on to Radiolab. "Radiolab believes your ears are a portal to another world. Where sound illuminates ideas, and the boundaries blur between science, philosophy, and human experience. Big questions are investigated, tinkered with, and encouraged to grow. Bring your curiosity, and we'll feed it with possibility (http://www.radiolab.org/about/)."

Photo: Diane Van Deren (Mark Phillips)

The interview titled "In the Running" is about a woman, Dianne Van Deren, who suffers from seizures, and eventually finds that running when she feels a seizure coming on can arrest the onset of the seizure. Eventually the seizures come more quickly and without the early detection symptoms she once used to engage her defense mechanism, running. Surgery was used, removing a potion of her brain that analyzes space and time. One of the consequences of this, which Dianne begins to use to her advantage, is that she is able to exceed previously realized physical limits because she has no recollection of time. An example was and ultra running competition in the Yukon. She indicated that many of her competitors may experience fatigue differently due to their perception of time and therefore, effort. When you think to yourself, "I've been running for 6 days, I'm exhausted...", your perception of the exhaustion manifests as reality. Whereas for Dianne, she is no longer able to recall how long she's been running, and therefore is able to simply live in the moment, reacting to how her body is feeling irrespective of perceptions based on time. This is truly fascinating, and may offer insight into how we overcome our own limits, assuming we can learn to control our perceptions. Check it out!

Yoga Happens on Your Mat

2011-06-15T10:33:00.004-04:00

The instructor of a class I frequent often says that "yoga happens on your mat". She says this to encourage us to let go of the ego, listen to our bodies and focus in the moment. This definitely translates to many aspects of life. I like to think about this when climbing. I try to forget my expectations for sending the route, forget my fears of falling and forget about those down below watching or shouting words of encouragement, often perceived as distractions. I try to just be in the moment and be content with whatever manifests as a result. This morning I witnessed a beautiful expression of this sentiment. I was watching my niece for the morning before her daycare as my sister was working early. Instead of watching television, as she initially suggested, we decided to do a little morning yoga. She informed me that they do yoga at her school and she had some postures she could teach me. We started with slide, then table, flamingo, tree, and then into swan... with feathers! It was awesome, and a beautiful reminder that yoga definitely happens on our own mat, sometimes literally but more often through the subtle ways in which we experience the world.

Inside the Yoga Sutras

2011-06-05T22:31:00.000-04:00

by Reverend Jaganath Carrera

Sutra means Peace, or thread holding something together, metaphorically. This collection of sutras forms somewhat of a manual for yogic living. There are many valuable lessons and morsels of wisdom for more intentional, conscious living. It's a slow read, one that takes digestion after only a few pages, but the same goes for transformations in our own lives. So go at your own pace and enjoy.

Salads - Creativity in the Kitchen

2011-06-03T10:48:00.011-04:00

Fresh baked breads, homemade lemon honey ricotta, salad greens, asparagus, herbs, tree peony flowers, locally roasted coffee and smoked seafood. Yes, the local farmers market is back in full swing and with more vendors than years past, it's beautiful. Dinner last night was a simple, yet colorful and festive potpourri of the farmers market treasures. Boston curly lettuce setting the foundation, topped with spinach leaves, dried cranberries from a local organic bog, apple slices, sweet potato, lightly boiled carrots and yellow squash, and topped with crumbled feta. Not everything was seasonal or local, but the bulk of it was and definitely tasted as such! Rustic ciabatta bread with an olive oil / balsamic vinegar dipping sauce was the perfect compliment. John and I debated our perceptions of fine baked goods. He sees a hearty bread as pure fuel, and loves it for that reason. I see nice breads more as a refined art, and love them for their perfect crusty shells with their soft airy flesh. Regardless, we both love the incredible taste of fresh bread, and this one surely did not disappoint. The beauty in this meal was not only in it's simplicity and elements of local freshness but also the nutrition packed into a beautiful kitchen creation. I think all too often we overwhelm ourselves with planning dinners, and sometimes we get stuck in a rut of cooking the similar meals over and over. Salads offer a way to inspire the inner artist, anything goes and even if it's not a masterpiece, you can take solace in the fact that it was a healthy meal. This season, let the local markets inspire you and let salads be your outlet!

Natural Bug Repellent

2011-06-02T16:32:00.009-04:00

It's spring in New England which means rains are abundant, days are warmer and the insects have waged war. Mosquitoes, black flies and a host of other winged soldiers ambushing any vulnerable flesh. I try to avoid dousing my skin with DEET and occasionally get a little worked up over the inconsideration some people have when blasting their repellent right next to your face, or obliviously upwind. Mmmm, nothing says nature like a mouthful of chemicals. Having said that, I returned from this weekend feeling like I had been to battle, and did not fare very well. Welts decorate my body including one eye which swelled, giving the look of proper defeat. As a result, I'm seeking some sort of natural bug repellent to avoid a repeat of this past weekend's misery. Something that actually repels biting insects to some degree without the nasty chemicals. Does anyone have any suggestions?

Van Life

2011-05-29T22:22:00.001-04:00

Life's road is paved with aspirations, adventures and love, and we intend to travel this road in a Dodge Ram van. This will be our new home for a little while. The decision to make a change was conceived a little while back, but our actions are finally catching up with our often lofty dreams. The van is in the driveway, the cottage is being packed up, furniture sold off and my employer has been informed that my employment will be coming to an end. This is all incredibly exciting, but terrifying at the same time. I definitely have unemployment anxiety. My co-worker keeps reminding me that there will be plenty of great jobs that I'm qualified for, but unfortunately... there will already be someone doing those jobs, but on the bright side I will always have yoga. Hmmmm. I suppose you need these people to keep you grounded, and for a good laugh during the work day. For better or worse - I feel liberated and am excited for this long overdue adventure to experience the world, or at least our country and maybe Mexico, for an extended period of time without a steady job. Onward!

Wild Edible Plants

2011-05-20T21:07:00.005-04:00

I recently got psyched on the possibility of local foraging. I started with a guide from the library and set out to forage a meal. Japanese knotweed Fallopia japonica is an invasive exotic plant on Cape Cod. When I came across this plant in the edible guide I knew exactly where to begin this adventure. A few days earlier I was with my girlfriend, who is an avid gardener, at her new house. She has a large expanse of knotweed taking over backyard, but due to conservation laws is unable to control, remove, or utterly decimate (as she would like) this expanse of flora terror. However... her house is an agricultural zone, so my brilliant thought was, if knotweed can be transformed into a tasty dish and marketed, we have a win-win. And we all know that where there is a market there is the potential for over-exploitation, which in this case wouldn't be such a bad thing. So, the day before Easter my boyfriend and I went to her place and harvested some early knotweed shoots. Knotweed apparently can be boiled or steamed like asparagus when the shoots are young. Then to complete the foraged meal, I cut some chives growing in the yard to make chive butter.

The next day, Easter Sunday, I boiled up the knotweed, topped it with chive butter and served it to my very skeptical family. There were only three of us brave enough to dig in with open minds, and, well... we were in for a not so pleasant surprise. The taste was fairly acidic, with a slimy texture. I think I'll continue on with the wild edible experiment, but knotweed won't be on my dinner menu anytime soon, and for my friend, Pat, I don't think she'll be cashing in on her banner crop.

It's not what we do, but why we do it

2011-04-23T22:19:00.005-04:00

Last night, with a full Easter belly, I crawled into bed and watched Enlighten Up!. This a documentary about yoga and one newbie's quest to discern how, where and, most importantly, why yoga could or should fit into his life. The movie explores a wide array of yogic disciplines and ideologies as the main character struggles to decouple his expectations for yoga from his personal intentions and objectives. I think this is something we all struggle with, to some extent, in many aspects of our lives. We let the lines between what we want from life, what we feel we should doing in life, and understandings about why we are doing certain things get irreparable blurred. Compounding these blurred intentions with busy lives operating inside an increasingly unproductive multi-tasking framework, financial stress, relationships, seeking and cooking wholesome, ethical food, and maybe even toss some laundry into the mix... the result is increasingly an overwhelmed society lacking fulfillment, freedom and clarity. A line in the movie sent something like - it doesn't matter what we do, but why we do it. The analogy was cooking. You can cook for yourself because you are hungry, cook for someone you love, cook because it's your job and you need the money, or cook for someone you dislike because they are forcing you to do it. The action is the same in all scenarios, but the intention is totally different as as a result so is the experience. Perhaps if we begin to step back, honestly contemplate why we are doing the things we do, and from there make decisions with more intention, we may be able to unfurl from this tangled matrix of activities keeping us busily distracted from the things that could bring us more happiness and fulfillment in our daily lives. Today, my intention is simply to be more aware of why I make certain choices, and ensure I am consciously in support of that reasoning.

Banana Ice Cream

2011-04-18T22:06:00.006-04:00

When trying to eat healthy, sweets can be the crux. This delicious ice cream like dessert is made entirely from bananas, and a light dusting of dark chocolate flakes. When your bananas get to the dark brown, overly ripe stage, simply peel and toss into the freezer. Take them out of the freezer about 10 minutes prior to making your ice cream. Put the bananas into a food processor and blend. Simple. Delicious!

Eggs in a Pocket

2011-04-17T12:18:00.009-04:00

This breakfast variation was inspired by a post on 101cookbooks.com . These are baked eggs in a pita pocket. Not only do they taste delicious but the design gives them some flair which makes you feel like this is a new culinary creation all together. The pita pocket really adds to the heartiness component, leaving you feeling pleasantly satisfied.

1 tbsp olive oil
1/2 large ugly tomato
1/2 medium sweet yellow onion
1 clove garlic, pressed
paprika
cumin
pinch of red chili flakes
salt
4 eggs
2 whole wheat pita pockets
cilantro for garnish

Preheat over to 350 degrees. Sauté onion in oil over medium heat, adding in garlic and spices to taste. Once the onions become soft, add in the tomatoes and continue to sauté for a couple minutes. In a muffin or popover tin, place pita pockets. I open up each pita pocket so I have two halves, then I cut each half in half, leaving 8 pieces in total. I then layer 2 pita slices in a muffin cup to make a small bowl. The layer just adds a little extra support and it looks nice. Add a spoonful of the tomato mixture to each pita then crack and egg into the pocket. I like to sprinkle each with some parmesan as well. Put the pockets into the over and bake for about 15 minutes. Once they are done, garnish with some cilantro and serve with a side of avocado slices. Yum!

Coffee is making me sleepy!

2011-04-15T09:03:00.006-04:00

What?! For years now, waking up has never been Folgers in my cup, but typically some tasty, hopefully fair trade, coffee blend to aromatically stir me from my much loved slumber and ease me into the day ahead. I need coffee. I feel like I'm in a haze without it, and not only that, I enjoy all that goes along with it. I love stopping at the coffee shop, I love the distraction at work involved with making a pot and I especially love my morning coffee dish session with my girlfriend and co-worker. Tea... something about it, it just isn't the same. Lately I feel tired all the time. I go to bed early, get up late and still feel tired during the day. Solution, more coffee. I would start the day with a couple cups, then around 2 or 3:00 I would put another pot on to fuel my afternoon and evening activities. Sometimes even after work I would stop for a cup on my way to the gym. All this coffee, I should be an uber productive maniac, right? Well, I'm starting think at some point coffee started bringing me down. So starting on Monday of this week I decided to forgo coffee for a little while and see what happens. So far I have been getting up earlier, sleeping better, feeling more focused at work and seem to have more energy overall. I don't know if there are other subtle changes that are manifesting themselves in these ways, and I haven't researched why dropping coffee would actually give me this boost of energy, but for now... coffee, we are breaking up!

A pepper is a pepper?

2011-04-08T12:20:00.004-04:00

As we were packing to head north for the weekend, I thought it would be really nice to have an Indian inspired lunch for the road. So I start to saute shallots and thinly sliced potatoes with garam masala, salt, tofu, sweet peas, green chilies, cilantro and... cayenne pepper? I wanted to toss in chili powder, but didn't have any so I thought that cayenne pepper would suffice. This beautiful, healthy dish above morphed into an inedible fire bomb. I generously sprinkled the cayenne thinking that a little heat and flavor would really finish this dish off. I stole a single pea from the pan as it cooked gently and my mouth went into emergency mode. Perhaps that is a bit extreme, but the flavor was certainly not pleasant masked in the intense heat. I made up a yogurt and cilantro mixture to add to the dish hoping that the yogurt would temper the heat, not so much. This was my learning lesson for the day regarding common chili pepper powders:

cayenne pepper: a hot, red chili pepper, cultivar of Capsicum frutescens with a Scoville rating of about 30,000-50,000 Scoville units.

chili powder: this is a pepper blend in powder form often mixing cayenne with any number of the following herbs and spices: oregano, tumeric, cumin, black pepper, garlic, salt, coriander, cinnamon, cloves and nutmeg and has a Scoville rating of about 1000-2000 Scoville units.

paprika: there are a variety of peppers that could go into paprika, most are cultivars of Capsicum annuum and come from Hungary; paprika powders with the deep red color we typically see, produce mild, rich tasting and even occasionally sweet with a rating of about 500 Scoville units.

Ginger and Lemongrass Tofu

2011-04-04T21:52:00.010-04:00

Flavor, color and healthful satiety, that's exactly what this meal brings to the table. It's light and delicious and will fill the house with intoxicating aromas as you chef it up.

1 tbsp grapeseed oil

1 garlic clove, pressed

1 inch piece of fresh ginger root, finely chopped

1 red chili, seeded and finely chopped

2 inch piece of lemongrass, shredded

* Apparently lemongrass is not a common item in Cape Cod grocery stores in early April, so I bought dried lemongrass and steeped about a teabag's amount, maybe a little more, in a couple ounces of water for about 5 minutes, strained, and used the "tea" instead of the fresh stuff. Not ideal, but worked in a pinch.

1/2 package extra firm tofu, cubed

2/3 cup vegetable broth

1 tbsp fish sauce

1 tsp agave nectar

1/2 tsp salt

juice of 1/2 of a lemon

handful or raw peanuts

1/4 cup chopped scallions

1/4 cup chopped cilantro

brown rice - cooked

Basically you heat the oil and cook all ingredients preceding my note about the lemongrass on medium heat for a couple minutes, making sure not to burn the garlic. Then add tofu, vegetable broth, fish sauce, agave nectar, salt and lemon juice. Simmer for about 30 minutes. Towards the end add the peanuts in to the sauce and simmer for a couple more minutes.

Add the cilantro and scallions to the rice when cooked. You may want to add a little olive oil as well, mix rice mixture. Serve tofu mixture on top of the rice. Enjoy!

Look at the Birdie: Unpublished Fiction

2011-04-01T22:55:00.002-04:00

by Kurt Vonnegut

A collection of short stories that will simply entertain like only Vonnegut could.

Green Miso Soup

2011-03-29T23:25:00.014-04:00

I came across this recipe in the recent issue of Yoga Journal. The article talks about how people adhering to vegetarian diets often feel as if they are missing something, often that something is equated to meat. Having tried repeatedly to stick to a vegetarian diet, I can identify with this feeling. Apparently there is an elusive fifth taste, in addition to sweet, salty, sour and bitter, it's called umami. Umami is apparently Japanese for "meaty deliciousness". Brilliant! Failure to satisfy the umami taste may to blame for that vegetarian longing for that not so veggie far. There are apparently several veggie foods that are naturally umami rich: cheeses, dried seaweed, soy sauce, miso and mushrooms. There are undoubtedly more, but that exploration will be left for another day. In the meantime, here is a delicious recipe to satisfy the umami craving within. I have to admit, there was nothing I felt was missing from this soup. A simple, healthy and satisfying meal. Enjoy!

2 tablespoons grapeseed oil

1 cup onion, chopped

4 cups vegetable broth or water

4 cups chopped green chard leaves (trimmed from the rib first)

3 tablespoons yellow miso

1 cup chopped chard ribs and stems

2 tablespoons breadcrumbs

In a pot, warm 1 tablespoon of the oil and saute the onions over medium heat for a few minutes until soft. Add broth and bring to a simmer. Add chard leaves and cook for about 3 minutes. Add miso and turn off heat. Stir for a minute to break up the miso. Place soup mixture into a blender (I don't recommend a food processor for this; the blender is much better) and puree.

Saute the rib and stems with the breadcrumbs in a little grapeseed oil for a couple minutes until crispy. I just break up some whole grain bread into tiny pieces and toss into the pan.

Pour soup into serving bowls, top with a small amount of rib/breadcrumb mixture and enjoy.

Recipe: Yoga Journal. May 2011, p.45.

A sensation - it will pass

2011-03-23T22:20:00.003-04:00

My sister is getting married. Pre-wedding festivities: dress shopping, invitation planning, the all-important center-piece discussions... yes, all these things bring me to North Carolina. While here I coerce my sister and mother to start our day with a heated Vinyasa yoga class at a studio down the street. My sister had really never been and my mom is a bit reluctant, but willing nonetheless. We go, we enjoy an Om, we sweat and tremble, and finally we enjoy Savasana. Throughout the class the instructor would acknowledge the effort we were all expending and try to provide positive encouragement to work through our inner voice meekly wanting to put a little (or lot) less effort in. At several times throughout the class she suggested that what we are experiencing is just a sensation, and it will pass. This simple, yet brilliant advice is lingering with me. Trusting in this wisdom not only helped me to hold my poses a little longer and enjoy the prolonged effort, but it also resonates deep into the furrows of life's experiences. Knowing that moments of discomfort are simply sensations, and trusting that they will pass too, may be a small bit of wisdom that will help us at different times to endure, to let go, and ultimately to be a little bit better for it.

Maine Shrimp Cakes

2011-03-11T16:47:00.005-05:00

Winter in New England doesn't often elicit thoughts of fresh food. However, the local fishermen work year round to bring in fresh seafood. The Maine shrimp fishery is a relatively small one, but with an extended season this year and better prices (to the fishermen) than the past few years, Maine shrimp is a good choice for local food. This recipe came from Joe on the fishing vessel Mystique Lady. I gave it a try and was delightfully surprised.

1 lb Maine shrimp, peeled
1/4 red bell pepper, chopped
1/4 small sweet yellow onion, chopped
cilantro
1 egg
sea salt and pepper to taste

Place all ingredients in a foor processor and blend well. Make small patties with the puree and pan fry with an oil suitable for medium heat, such as grapeseed oil. A simple dijon dipping sauce will finish these off nicely. Enjoy!

Chia Smoothie

2011-03-10T12:08:00.010-05:00

This smoothie is a melting pot of experiences from the past month or so. After a trip to Costa Rica where pipas, pineapple and maca powder form a beautiful union for a breakfast smoothie, I was inspired to try and hold onto that Central American feeling by way of morning smoothies. Lacking a decent machete and the skills to accompany it (I'm still intimidated by opening the pipas (coconuts)), I opted to substitute almond milk for the coco water and get a little wild with chia seeds. I just recently discovered chia seeds in all their nutrient packed glory and was seeking potential niches for them in my diet; into the smoothie they go. The beautiful thing about the chia seeds is that if you allow them to sit for a half an hour or more they develop a little gelatinous membrane around the seed, making for a delightful textural experience in an otherwise somewhat ordinary smoothie. Amazing!

1 cup almond milk
1 teaspoon green super powder (pre-mixed with half cup water prior to adding to blender)
1 teaspoon maca powder
1 banana
1 cup pineapple chunks

blend until smooth then add 1 teaspoon of chia seeds, and allow to sit for 30 - 45 minutes before enjoying

The Urban Homestead

2011-02-10T22:36:00.000-05:00

by Kelly Coyne, Erik Knutzen

You want to grow food, keep animals and simply be more self-sufficient, but you don't have the space. No space, no problem. This book is saturated with brilliant ideas on how to live the life of a gardener even in the smallest city studios. From claiming open spaces to earthworms living under the sink to potatoes growing in old tires. This book will get you psyched and bring food to your table, even if there is no table and you eat dinner on the couch. Check it out!

The Value of Nothing: How to Reshape Market Society and Redefine Democracy

2011-01-02T22:38:00.001-05:00

by Raj Patel

An incredibly interesting evaluation of the hidden costs and externalities. This may make you think twice before making decisions based entirely on ticket price. At some point we need to invest in ethics, this book will help you to reach a little deeper into the pockets to make small statements with your dollars. Those small individual statements will surely become a voice to reckon with as we all try to live a little more consciously each day.

Anatomy of the Spirit

2011-01-01T22:37:00.000-05:00

by Caroline M. Myss

I won't even pose a rhetoric question here. I know that we all experience stress, depression, acute and chronic illnesses and perhaps days where we simply don't want to get out of bed for no apparent reason. This book is worth a look. The author explores the subtle and not so subtle energies in our lives that manifest themselves in physical ways, and chronicles stories of serious illness cured simply through life changes and shifts towards happiness, positive relationships, fulfilling work, etc. This is a truly inspirational book that i would suggest to everyone.