This recipe was a do it yourselfer after trying to learn a few new ones – that never ended up working out. I have slowly begun to leave the realm of food creativity fear when following a recipe – some recipes aren’t for everyone. I’m ok with that.
Soba has a *bit* of an acquired taste, so if you’re not sure you like it you could substitute with any long noodle of your choice, that is of course if it’s healthy, right?
Enjoy this one. It’s great served hot or cold I find.
I fell out of touch with my Yoga. I know, that everyone does at a certain point ~ or maybe not everyone starts. In my heart, so much healing came from giving myself the gift of a whole person challenge at least 1.5 hours each day.
For a while now, I’ve only been able to muster up 1 hour per week. Some weeks – nothing.
Lately, that has shifted and I’ve been blessing myself with inspiration and comforting solitude. Today, a poem inspired me to write this blog post to in turn, try to pass on the inspiration to you.
After all, who on earth would equate the involuntary act of breathing to living?
Have you ever tried to enter the long black branches of other lives —
tried to imagine what the crisp fringes, full of honey, hanging
from the branches of the young locust trees, in early morning, feel like?
Do you think this world was only an entertainment for you?
Never to enter the sea and notice how the water divides
with perfect courtesy, to let you in!
Never to lie down on the grass, as though you were the grass!
Never to leap to the air as you open your wings over the dark acorn of your heart!
No wonder we hear, in your mournful voice, the complaint
that something is missing from your life!
Who can open the door who does not reach for the latch?
Who can travel the miles who does not put one foot
in front of the other, all attentive to what presents itself
Who will behold the inner chamber who has not observed
with admiration, even with rapture, the outer stone?
Well, there is time left —
fields everywhere invite you into them.
And who will care, who will chide you if you wander away
from wherever you are, to look for your soul?
Quickly, then, get up, put on your coat, leave your desk!
To put one’s foot into the door of the grass, which is
the mystery, which is death as well as life, and
not be afraid!
To set one’s foot in the door of death, and be overcome
To sit down in front of the weeds, and imagine
god the ten-fingered, sailing out of his house of straw,
nodding this way and that way, to the flowers of the
to the song falling out of the mockingbird’s pink mouth,
to the tippets of the honeysuckle, that have opened
in the night
To sit down, like a weed among weeds, and rustle in the wind!
Listen, are you breathing just a little, and calling it a life?
While the soul, after all, is only a window,
and the opening of the window no more difficult
than the wakening from a little sleep.
Only last week I went out among the thorns and said
to the wild roses:
deny me not,
but suffer my devotion.
Then, all afternoon, I sat among them. Maybe
I even heard a curl or tow of music, damp and rouge red,
hurrying from their stubby buds, from their delicate watery bodies.
For how long will you continue to listen to those dark shouters,
caution and prudence?
Fall in! Fall in!
A woman standing in the weeds.
A small boat flounders in the deep waves, and what’s coming next
is coming with its own heave and grace.
Meanwhile, once in a while, I have chanced, among the quick things,
upon the immutable.
What more could one ask?
And I would touch the faces of the daises,
and I would bow down
to think about it.
That was then, which hasn’t ended yet.
Now the sun begins to swing down. Under the peach-light,
I cross the fields and the dunes, I follow the ocean’s edge.
I climb, I backtrack.
I ramble my way home.
- Soaked lentils (2 hours) – 1 cup
- Fennel Seeds – 2 tsp
- Onion – 1 medium, chopped
- Cilantro – 1/4 cup chopped
- Curry powder – 1.5 tsp
- Salt – pinch
- Onion – 1 medium chopped
- Tomatoes – 3 large
- Garlic – 6 cloves
- Grated Ginger – 1tbsp
- Super hot spicy Thai Chilis – 2
- Lime juice from 1 whole lime
- 1 tbsp brown sugar
- Turmeric Powder – 1/4 tsp
- Coriander Powder – 3 teaspoons
- Cinnamon – 1″ stick whole
- Clove – 1 tsp
- Fennel Seeds – 1 tsp ground/whole
- Chopped cilantro leaves – handful
- Curry powder – 2 tbsp
- 1 cup water or veggie stock
- Grated Coconut – 3 tablespoons
- Cashews – handful
This one was a whip together because of the cleanse and not being able to eat much. Delicious, light and craving worthy. Try it.
2 medium sized avocados
3 tbsp cacao powder
1/2 tsp vanilla bean powder
1/4 cup coconut flakes
1/4 cup agave (or honey)
1 tbsp lemon juice
Combine all ingredients in food processor or small blender, blend and eat!
As many of you know I’ve got a penchant for creation ~ that only STARTS in the kitchen. Following a strict diet can be difficult at first especially if you don’t know your way around spices, or the kitchen. Not to mention running into ingredients you’ve never heard of.
I’m trying to make wholesome, delicious recipes for you to enjoy without too much sufferation. (I KNOW that’s a word, the dictionary just has yet to adopt it).
This soup is filling, lovely and warming especially in the winter months, and especially if you’re feeling a little woozy on a cleanse.
New to Veganism? Try this bad girl out. It doesn’t break the bank and you can make a tonne of it in advance to freeze or pack into multiple meals for family/lunches etc.
Yours in health,
**Important note: please soak your dried beans for at least 24 hours before you commence this recipe. Soak for 12, rinse and soak for another 12**
1 cup adzuki beans (soaked)
1 1/2 tbsp coconut oil
1 small onion diced
4 cloves garlic diced
1 tbsp fresh grated ginger
4 carrots chopped
4 stalks celery chopped
2 tbsp dulse flakes
7 cups homemade veggie stock or water
If not on week 1 cleansing:
2 tsp sea salt
4 shitake mushrooms sliced
1 tsp miso (soy & gluten free)
hot sesame oil
Sautee diced onion & garlic as well as grated ginger in coconut oil until softened. Add in celery and carrots and cook for an additional 3-5 minutes. Stir in beans and sautee for 1-2 minutes. Add veggie stock/water, then dulse flakes and simmer on stovetop for 50 minutes.
Beans should mash easily once fully cooked. Continue to cook until beans are mashed before serving.
Add garnish, serves 4.