“i am always tuning my orchestra. somewhere deep inside there is a sound that is mine and mine alone, and i struggle daily to hear it and tune my life to it. sometimes there are people and situations that help me hear my note more clearly; other times, people and situations make it harder for me to hear. a lot depends on my commitment to listening and my intention to stay coherent with this note. it is only when my life is tuned to my note that i can play life’s mysterious and holy music without tainting it with my own discordance, my own bitterness, resentment, agenda’s and fears.”

-naomi remen

my grandmother used to make turnip greens (turnips and collards soaked in bacon grease and love) almost weekly when i was growing up. she has a knack for making something out of nothing, particularly in her kitchen. a few empty pots and pans quickly evolve into the most magical meals before anyone even realizes they are hungry. her goal is to make sure each and every body that walked through her door left the house with a belly full of comfort food. this black-eyed pea & collard greens dish is inspired by her, packed full of fiber, protein, and antioxidants.

black-eyed peas & collard greens

1 onion, chopped

3 garlic cloves, chopped

2 cups black-eyed peas, dry

1 head of cabbage, de-stemmed & chopped

1 bunch of collard greens, washed and chopped

1 tbs. cumin powder

salt

2 tbs. olive oil

water

apple cider vinegar

1. soak peas overnight. rinse well & drain.

2. heat olive oil in large pot. saute onions until translucent.

3. add garlic and saute 5 more minutes.

4. add cumin powder, salt, peas and cabbage.

5. cover ingredients with water.

6. bring to a boil and simmer for 45 minutes.

7. add collard greens and cook 15 more minutes.

8. serve in bowl with 1-2 tbs. of apple cider vinegar.

- florida scott-maxwell

found via imgfave

Kitchari (pronounced kitch-a-ree) is a traditional Ayurvedic porridge native to India. It is made with mung beans, rice, vegetables, and a variety of spices aimed to cleanse the digestive system and remove toxins from the body. The type of vegetables can vary, depending on the season and your dosha – Vata, Pitta, or Kapha. During the winter, I eat sweet potatoes just about every day, as well as leafy greens, so I included them both in the recipe. This dish is perfect for breakfast, lunch or dinner and is nourishing for all body types.

If you would like more information on your own constitution, you can take a short quiz here for free.

Kitchari

2 tbs. coconut oil

1 onion, diced

4 garlic cloves, minced

2 tbs. ginger, grated

1 tbs. fennel seeds

1 tbs. turmeric powder

1 tbs. cumin powder

1 tbs. coriander

2 tsp. cloves

1 cup mung beans, soaked overnight and rinsed

1/3 cup brown rice or basmati rice

5 cups water

seasonal vegetables, chopped (sweet potato, cauliflower, collard greens, cabbage)

Salt

1. Saute onion in coconut oil in large pot over medium heat until softened and slightly translucent.

2. Stir in garlic, ginger, and spices and cook for about 5 minutes.

3. Add rice, mung beans and water. Bring to a boil and simmer 10 minutes.

4. Add vegetables and salt. Simmer for about an hour.

my favorite story i’ve heard all week.

It doesn’t interest me if there is one God
or many gods. I want to know if you belong or feel
abandoned. If you know despair or can see it in others.
I want to know
if you are prepared to live in the world
with its harsh need to change you.
If you can look back with firm eyes
saying this is where I stand. I want to know
if you know how to melt into that fierce heat of living
falling toward the center of your longing.
I want to know if you are willing
to live, day by day, with the consequence of love
and the bitter unwanted passion of your sure defeat.

I have heard, in that fierce embrace, even
the gods speak of God.

by David Whyte

by erica jong

garlic and beans. a rockstar combination in my book and a staple in my house this winter. because southwestern flavor is one of my favorites, i made a chili over the weekend using an assortment of beans (black being my favorite), mixed it up with a variety of spices, and topped it off with slices of avocado.

1 onion (diced)

4 cloves garlic (chopped)

1 anaheim pepper (chopped)

2 red bell peppers (chopped)

3 tbs. chili pepper

3 tbs. cumin

1 tbs. paprika

3 tomatoes (pureed)

3 cups vegetable broth

3 cups dried beans (soaked overnight)

2 tbs. salt

1. Saute onion in olive in large pot for 5 minutes.

2. Add garlic, peppers, and spices. Stir well and cook 5 more minutes.

3. Add tomato puree, vegetable broth, beans, and salt. Bring to a boil.

4. Add extra broth if needed to cover beans.

5. Cover and simmer for 1 hour and 15 minutes.

6. Let cool. Enjoy with toppings (avocado, chives, mustard).

for me, gratitude is mindful recognition of genuine concern and unwavering support gifted to me each and every day. celebrating friendship and love is something i can do tirelessly time and time again. it is those i hold near and dear that consistently lift my spirits with a simple word, caring touch, or knowing glance. for this i am grateful. this year, i wanted to go beyond a generalization and make a specific list of things that keep me satisfied.

my nieces & nephews

heart-to-hearts

honesty

LOVE

adventures in my kitchen

cold nights under warm blankets

solitude

my yoga practice

private memories

sincere understanding

quiet moments

dress-up parties

growing pains

my students

gentleness

self-reflection

sleep

hard-earned lessons

music that moves

breath

deliberate hugs

inspired wonder

and most of all, i am grateful for my health, which allows me to be a sister, a daughter, an aunt, a lover, a friend, a teacher, a student, a woman.

the legs. the voice. the moves. the strength. the tenacity.

the vivacity called tina turner.

inspiring me for decades (two to be exact), this woman is the essence of effeminate in its entirety. she turns 72 on saturday, exhibiting the ever-evolving beauty and grace obtained with age.

sweet potatoes won my heart years ago when i discovered they can be eaten without marshmallows and brown sugar. i have enjoyed them roasted, baked, sauteed, plain, doctored with herbs and butter, dipped into loads of mustard or simply thrown into soups (as you can see here). the options are endless. one of my go-to sweet potato recipes is below…simple, delicious, and easy to throw together for a surprise visitor or after-school snack.

Garlic Sweet Potato Fries

2 large yams (peeled & cut into 1/4 inch wide strips)

2 tbs. olive oil

1/2 tsp. salt

1/2 tsp. pepper

6-8 cloves garlic (minced)

1. Preheat oven to 425 degrees F.

2. Place sweet potato strips in a bowl and toss with oil, salt & pepper.

3. Place in a single layer onto baking sheet.

4. Bake for 30 minutes in oven, turning once after 15 minutes.

5. Turn off oven and let potatoes sit inside for 10 minutes to dry out.

6. Remove from oven and transfer to a platter.

7. Sprinkle garlic on top.

8. Serve with mustard or your choice of dip.

similar to opening my eyes in the morning, grapefruit is a part of my daily routine this time of year and the first thing i reach for in the morning.  lately, i prefer mine in the form of fresh squeezed juice made right here in my home. usually, i make enough to last for 2 or 3 days. other times, i dig into the juicy fruit with my clever grapefruit knife and relish every bite.

not only is grapefruit incredibly delicious, it is also highly nutritious with numerous health benefits. for starters, this pink fruit is one of the most beneficial alkaline-forming foods, supporting your body’s natural homeostasis by helping to remove acidic waste accumulated in the body. grapefruit is also a supreme source of vitamin c, an antioxidant that prevents free radical damage to cells, strengthens the immune system, and boosts the production of collagen (which speeds up the healing process of wounds and injuries). grapefruit also contains bromelain, a powerful enzyme known to reduce inflammation and alleviate pain caused from osteo- and rheumatoid arthritis. lycopene, another antioxidant found in this succulent fruit, helps to regulate blood sugar levels, prevent cancer by neutralizing harmful free radicals, and reduce risk of cardiovascular disease.