Egg-celent Breakfast

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Here’s an easy breakfast I threw together! Super easy, quick and yummy!

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Ingredients

New York Lox

2 eggs, hard boiled

1/4 cup lettuce

1/4 cup Spinash

1 avocado

Himalayan Pink Salt

Optional:

Capers

Lemon

Salad Dressing

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Take out a small pot, fill with water, add eggs. Let boil for 10-15 min. Take out lox, cut lettuce, and avocado. Sprinkle with salt. Add capers and squeeze lemon over it or add salad dressing, if desired. Once eggs are done, remove the shell, slice, and serve!

Persimmons & Quinoa: Breakfast From Heaven

persimmonspersimmon breakfast

Have you ever had a persimmon? To me, they taste like the cross between a mango and a papaya. Needless to say, they are a fruit from the cosmos and this is the time of the year to get ’em fresh! Not to mention, they are loaded with Vitamin C, A, various B vitamins, Fiber, Potassium, and many other nutrient/health benefits.

So here is the breakfast of your life time that is gluten free, sugar free, and dairy free. And you never would have guessed unless I told you. So eat up!

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Ingredients

1/4 cup Quinoa

1-2 Persimmons

1/4 cup Almond Milk

A Pinch of Salt

1 tbsp Cinnamon

1 tbsp Cardamon

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Take your quinoa and rinse it thoroughly through a fine mesh strainer. Then, take out a small pot and fill it with 1/2 cup of water and put on high heat. Once boiling, add quinoa and turn the heat to a medium/low, then cover with lid. Let cook for about 8-10 minutes.

Meanwhile, skin and dice the persimmons, place in a frying pan with about 1/4 cup of water and added spices. Let simmer until the water has absorbed fully and add almond milk and stir. Turn off heat and place cooked quinoa and persimmon sauce in a bowl and serve. Add more Cinnamon and cardamon, if needed. ❤

Note: If you can’t find persimmons in your local health food store or it’s not persimmons season, you can easily substitute peaches or your favorite fruit instead.

Curried Squash Soup

Soup curryBrothSquash in pancurry

Soup season is upon us! So much deliciousness in one giant pot! I just kind of made this one up as I went along and it turned out so good! So try it out for yourself and see if you like it!

I love soups because they are super affordable and make so so much. Plus it’s seems to be so nourishing to sit down to a nice piping hot bowl of soup.

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Ingredients

Broth

5 cups of Water

1/4 yellow onion

3 Carrots

1/2 cup Cabbage

1/2 cup Kale

Soup

1 Squash (any variety)

1 Large Yam

Vegan butter

Salt

Pepper

1/2 Yellow Onion

2-3 Carrots

1 can Coconut Milk (simple brand)

1/4 cup Madras Curry Peppery Coconut with Coriander Sauce

1 tsp Paprika

1 tbsp Cumin

1 tbsp Coriander

Toppings

Cilantro

Feta

Lemon or Lime

Avocado

Serves: 10-12

Side (optional)

Jasmine Rice

Time: 50-60 min

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Turn on the oven to 350 degrees. Take your squash and cut it in half (Or, if you have issues opening it, you can do what I did, which was drop it off my balcony to get it to crack open). Take out a baking pan and place the squash in it skin side down. Take a small scoop of vegan butter and place it in the middle of the squash. Sprinkle with salt and pepper and set it in the oven. Set the timer for 45 minutes.

Next, take out a bid pot and fill it with the water for your broth. You can, of course, just buy vegetable or chicken broth, but there’s no fun in that and this tastes way better! Chop up and peel yam, cut onion, carrots, cabbage, and kale or substitute any vegetable you would like to make the broth. Set on medium/ow heat. Cover with a lid and let cook for 45 minutes.

If you would like to serve with rice, in the last ten minutes on the timer, make about 1/4 cup of rice for every two people you want to serve. Have a 2:1 ratio of water. So if you preserving a family of four you would have 1/2 cup of rice and 1 cup of water. Put water in a pot on high heat. Add about 1 tbsp olive oil. Once boiling, add rice, cover with a lid, and put on medium/low heat for 10 minutes.

Once your squash is done and your broth is ready, take the squash out of the oven. Let it cool for a few minutes and then take off the peel. Place the squash in a blender, along with raw carrots and onion. Cover with the broth you just made and blend. It’s okay if you need to do several rounds to fit it all in your blender. Once all of the veggies are blended and in the big pot on medium heat, add a big pinch of salt and a big pinch of pepper. Add paprika, cumin, coriander, coconut milk and curry. If you can’t find this brand, use can definitely use another or add in regular curry powder (if using powder only add in 1-2 tbsp). Stir well and serve. If you would like, you can garnish with cilantro, feta, avocado, and squeeze lemon over it.

enjoy ❤

 

 A Response to Yoga and the Path of the Urban Mystic

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My mornings are very similar to those of Darren Main: The alarm goes off before the sun arises: it’s time for practice. I’m awake, but my eyes have not yet opened. I begin to weigh out how badly I really want to practice today. I think to myself, maybe I’ll sleep a little bit longer instead…. This thought never wins out. Eventually I get out of bed and turn a regular living room into a sanctuary lit with candles and incense. After my practice, I feel infinite and peaceful, as if nothing could shake me of this truth. But just like Main, the world hits me with a harsh reality. Whether it’s conflicts at work, a sour conversation, or just a multitude of little things not going my way, the ego flares up and the momentary bliss is gone. This is the life of the Urban Mystic: a spiritual practitioner and devotee who has one foot with spirit and one foot in the physical world.

This state of being between two worlds sets the grounds for Dharana, one of the eight limbs. Dharana translates into concentration. It has been described to me that one who embodies Dharana is like a candle flame that flickers in the wind and then continuously comes back to center. As yogis of the modern era, we are asked to do the same. The world continuously will distract us from our path, but we must choose to recenter ourselves as the flame within us bends one way or the other.

For me, this is one of the most important concepts in Yoga and the Path of the Urban Mystic. It reminds me of one of my favorite excerpts from Nichala Joy Devi’s book The Secret Power of Yoga:

“Yoga is the uniting of consciousness in the heart.

The lotus flower has long been a symbol for the unfolding of spirituality. It is one of the most elegant illustrations of the meshing of our human and Divine natures. 

The lotus seed is planted and grows in muddy waters, below the surface of the lake, far from the light. Though the light is murky and clear, the flower blossoms by drawing energy from within. As the bud passes through the muddy waters, it lifts its face to the sunlight and finally emerges. Miraculously, not a trace of soil remains on the flower. It lives in the mud yet it is not affected by it….

Yogah Citta Vritti Nirodahah. Yoga is the uniting of consciousness in the heart” (Devi 16).

We see from both Main and Joy that the ability to draw the attention back comes from continual practice and focus within. No matter how hard it can be to get out of bed or to take a breath in the midst of a heated moment, as yogis we have the opportunity to continually choose between the two words: like the lotus flower whose blossoms face the light, but whose stem is rooted in the darkness. From our position we see that both light and darkness have created out beauty, our strength, and our faith. We are living examples of the lotus flower. It is our choice to be affected by the mud or to shine our face towards the light, to drift from our path or to continuously choose to come back to it.

Sources:

Main, Darren John. Yoga and the Path of the Urban Mystic. Forres, Scotland: Findhorn, 2002. Print.

Devi, Nischala Joy. The Secret Power of Yoga: A Woman’s Guide to the Heart and Spirit of the Yoga Sutras. New York: Three Rivers, 2007. Print.

Photo credit: Damiane McMillen