Mindfulness

Mindfulness has been coming up a lot lately. Within all of the breaking up of old thought patterns, fears, anxieties, stories there are moments of mindfulness. Thankfully! This shedding of old skin is no picnic, but I think it can be or that my acceptance in the process can be.

I'm in a store shopping with my sister. I start to sense a "strange" sensation in my body, immediately my mind races to understand it, define it. I've been experiencing a bit of anxiety lately, "Here it is again, I'm slipping!" Then the thought arises ~ just be with what is, apart from judgement of thought. Just observe what is in front of me, in the moment. I see a shelf, there is a blue and white box on it, next to it are other boxes, I am in a body walking around a store, I feel my feet in my shoes move on the ground....thought becomes simplified. I am in the moment, it feels timeless. I am aware of echoing thoughts categorizing, even judging, the items on the shelf - "oh that is used for this and I would never take that, it is a bunch of chemicals, bad for you". I acknowledge they are not my current thoughts but a previous identification. Somewhere there is relief that I have taken a step back from the uncomfortable chatter of judging something as negative. The negative chatter feels constricting. I feel liberated witnessing this, spaciousness...and strange at the same time. This feels like unknown territory. My worrisome mind is in wait ...waiting for the ball to drop. "Something must be wrong" echoes.

This has been happening to me more frequently lately. Intense bouts of strange, fear of loss of self counterbalanced by clarity and calm presence with what is, joy and excitement...all whilst I have been consciously cleaning out the cobwebs of my unconscious patterning. Can that be done consciously with the unconscious? Its like sensing something behind you and saying "ya, I want to move that out, I know its in there somewhere" but you never actually see it or are able to direct it in a clear way, you have to trust it will move with your focused intention. Maybe my blind spot is up for review ;) At any rate, letting that old stuff go. It is so overdue! Bring on the self-love and self-forgiveness. There is still some resistance to feel into. I'm thinking a structured routine of mindfulness meditation will help nurture this process.

I am happy to say that I have some allies to reflect back that I am OK. I also have some wonderful teachers I've been listening to...Pema Chodren, Thich Nhat Hahn, Kirstin Kirk, Adyashanti, Mary O'Malley. Thank you to them and the venues of YouTube and Batgap! My belief system is being expanded. Growing...oh, and thank you Jason Mraz for sharing your own transmutation of emotions in your songs - you've been my soundtrack!

In mindfulness.

Madras Sambar with Broccoli and Kale served with Savory Coconut Rice

Recipe Serves: 2-3


Ingredients

Madras Lentils:
1 can Madras Sambar - Toor Dal with Vegetables - by Jyoti Natural Foods
1 cup Broccoli, chopped
5 big leaves fresh Kale, chopped
1 Tbsp Olive oil

Coconut Rice:
1 cup White Short Basmati Rice
1 cup Coconut Cream (not coconut milk)
1 cup Vegetable Broth
1/2 bunch of Cilantro, chopped
1/3 c Almonds, roasted & chopped
1/4 Lime, zest
Salt to taste

Directions

Madras Lentils - heat olive oil on medium, add broccoli and kale, saute until broccoli softens 10+min, stir occasionally, just before broccoli is done add in Madras Sambar, stir until heated approx 3min.

Coconut Rice - place coconut cream, vegetable broth, and lime zest in pan on high, briefly bring to boil, add rice and reduce heat to low. Simmer until rice cooked, approx 20min., stirring frequently, then cover 1/2 way through. When rice is done remove from heat and stir in cilantro and almonds. Add salt to taste. Serve with lentils and veggies - enjoy!

Savory Coconut Rice and Madras Sambar with Broccoli & Kale

Grilled BBQ Chicken, Zucchini Spaghetti with Avocado Pesto, Mixed Greens Salad with Feta

Recipe Serves: 3 -4


Ingredients

BBQ Chicken:
6 chicken thighs, boneless, skinless
Your favorite BBQ sauce

Zucchini Spaghetti w/ Avocado Pesto:
2 Med Zucchini, julienne sliced like spaghetti
2 cloves garlic, minced
2 Tbsp olive oil
1/4 cup Kalamata olives, chopped
Dash of salt & pepper

1 c loosely packed basil leaves
1/2 avocado
2 cloves garlic
3 Tbsp olive oil
1/4 c water
2 Tbsp fresh lemon juice
1/4 tsp salt (to taste)


Mixed Greens Salad:
3-4 cups mixed baby greens
2 Tbsp. Feta, crumbled
1/2 Medium Cucumber, halved & sliced
1/2 avocado, cubed
Favorite dressing - Recommend Annie's Lite Raspberry Vinaigrette 



Directions

Chicken - coat chicken thighs with BBQ sauce and grill on BBQ until cooked on both sides, flipping frequently (about 20min.)

Zucchini Spaghetti - heat olive oil in pan on medium heat, add garlic and cook for 2min until slightly brown, add zucchini and saute for 3 min, stir frequently. Add olives, salt & pepper and cook for 1 more minute. For Avo Pesto - combine all ingredients in food processor and blend until smooth, add salt to taste. Top zucchini with pesto.

Mixed Greens Salad - add greens to large salad bowl, mix in feta, add cucumber, avocado and toss with dressing. Voila!

YUM!

Natural Decadence Gluten-free Graham Crackers ~ Support a great bakery on the rise!

Some friends of mine, Rosa Dixon and Milia Lando, started a gluten free bakery called Natural Decadence 1 year ago in Northern California. Rosa, a baker at heart, was quickly learning about gluten free cooking after her young daughter was diagnosed with Celiacs disease and multiple food allergies/sensitivities. Co-owner Milia also found herself with a number of food sensitivities that she was struggling to figure out and transform her diet around....as a result Natural Decadence was born. The response to their products has been astounding in such a short amount of time. They started with a small bakery and now their products can be found in numerous Whole Foods stores nationwide! Due to their dramatic growth they are currently in need of a new sheeter for their graham crackers - a top selling product. Please follow the link below and donate to their kickstarter campaign if you support gluten free foods or visit their website to order goodies, http://naturaldecadence.com. Donations of $25 or more receive a reward of their delicious baked goods!

Natural Decadence Gluten Free Bakery

Rosa Dixon and Milia Lando of Natural Decadence

Donate: http://www.kickstarter.com/projects/naturaldecadence/natural-decadence-gluten-free-grahams

photos courtesy of NaturalDecadence.com

Grilled Halibut Tacos with Mango Pineappple Salsa & Guacamole

Fish tacos are one of my favorite dishes! This salsa makes them even better :) Halibut gives great flavor. Makes 8-10 tacos.

Ingredients

1 pkg Super size Corn Tortillas (10ct)

Fish:
1.5 lbs Halibut
Sea Salt
Black Pepper
Olive Oil

Mango-Pineapple Salsa:
2 medium Mangoes, chopped to bite size pieces
1/4 Pineapple (chopped) or 1 8oz can Pineapple, chunks chopped to bite size pieces
1/4 c. Cilantro, chopped
1/4 medium Red onion, finely chopped
1/2 -1 Lime, using juice to your taste preference
Sea Salt
Black Pepper

Guacamole:
2 ripe Avocados
1/2 tsp ground Cumin
1 Lemon, juice fresh squeezed to taste
 Sea Salt to taste
2-3 dashes of Tapatio Hot Sauce (optional)

Toppings:
1/4 Red Cabbage, thinly sliced
1 8 oz can Black Olives, sliced (optional)

*Roasted Red Pepper Aoili excellent addition - we did not use this time

Directions

Fish - In glass pan drizzle olive oil to lightly coat bottom, sprinkle salt and pepper on oil. Lay fish in pan and lightly drizzle with oil, salt and pepper on top. Use brush to smooth seasoning if you like. Place on grill at med/high, cooking approximately 7 min on each side (14 min total).
 
Salsa- place ingredients in bowl, squeeze juice of lime in, and stir together adding salt and pepper to your taste preference.

Guacamole - place peeled avocados in medium bowl and smash with fork until smooth consistency, add lemon juice, cumin and salt, hot sauce optional. Stir well.

Heat tortillas in pan over med/high until warm and slightly crisped.

To prepare- place fish on heated tortilla, top with guacamole, cabbage, olives, and mango-pineapple salsa. Enjoy!

Grilled Halibut Tacos with Mango-Pineapple Salsa and Guacamole

Yoga - benefits of Dolphin Pose

Often when doing yoga I'm curious of the health benefits of particular poses. As an alternative or modified pose to "Downward Facing Dog" there is "Dolphin Pose" where instead of positioning palms on the ground you are resting your elbows, forearms extended forward on the mat. 

 I looked up some yoga resources online to find out what Dolphin Pose is good for and here is what I found, posted by CNY Healing Arts Wellness Center & Spa:


Benefits of Dolphin Pose:

• · Stretches your hamstrings, calves, and arches
• · Opens your shoulders, chest, and inner armpits
• · Strengthens your arms and legs
• · Helps regulate digestion
• · Tones your core muscles
• · Therapeutic for menopause, asthma, high blood pressure, flat feet, and sciatica
• · Relieves back ache, fatigue, stress, and mild depression
• · Helps prevent osteoporosis

photo from yoga journal online

Baked Polenta & Yam with Zucchini Pasta, Pesto and Shrimp Recipe

This is a quick and easy dinner we've been making for years. Put some ingredients in the oven and cook a couple things stove top for a few minutes and voila! Gluten-free, dairy-free. Makes 2 - 3 servings.

Ingredients:

1 pkg Polenta (tube), sliced
2 med Yams, washed and sliced
2 med Zucchini, julienne sliced into spaghetti shape
24 raw, thawed shrimp (remove tails, shell, de-vein)
4-6 Tbsp Pesto (Basil, Olive Oil, Pine Nuts, Sea Salt, Lemon)
8-10 Kalamata Olives, halved
1 clove garlic, minced
Several Tbsp. Olive oil
Salt and Pepper to taste

Directions:

Preheat oven to 425 degrees.

Lightly coat glass baking dish with olive oil, lay polenta in dish and put on preheated top oven rack, cook for 30min - turn over about 15min in.

Drizzle baking sheet with olive oil and place yam slices on it, season with salt and pepper, place on bottom oven rack and bake for 25min, turn over about 15min in.

As polenta and yam are close to being finished:

Place 1 tsp oil in pan on medium heat with shrimp, season with salt and pepper (opt), cook until pink on both sides - only a few minutes on each side (do not overcook).

In 2nd pan place 1 tsp olive oil and garlic over medium heat, let cook for 1-2min., then put in julienne sliced zucchini. Stir gently for 3min then add in 2 Tbsp. pesto, stir for 1 more min then remove from heat.

Dish polenta onto plate, place small dollup of pesto on each slice, add yam, dish up zucchini spaghetti and top with Kalamata olives (and more pesto if you like), serve shrimp on plate. Enjoy!

Baked Polenta & Yam with Zucchini Pasta, Pesto and Shrimp

By Vibrant Wellness