Thursday, November 2, 2017

HOT CHAGA with carob, cinnamon and cayenne

I get the feeling this recipe may need a little introducing.

Here's the deal. I love hot chocolate however on some days it can make me a bit jittery especially when I'm feeling overwhelmed or stressed and is no bueno as an evening drink, which is generally when I get the hankering.

As does happen most of the time, problems offer us a place to be creative and resourceful.

This is my version of evening hot chocolate. Made with carob powder [chaco look-a-like], chaga mushrooms [immune booster!], ashwagandha [relax and rest], triphala [tri-doshic powerhouse] and few other more recognizable ingredients.

What I love about this drink is it's calming quality and sink-into-a-chair-with-a-good-book-and-fire invitation.

If you're curious and want to give it a try, you can find the ingredients [local to me] at Global Infusion, your local health foods store or online through Mountain Rose Herbs.



1/4 cup roasted carob powder
1/4 cup coconut sugar
1 tablespoon + 1 teaspoon chaga mushroom powder
1 teaspoon ground cinnamon
1 teaspoon ashwagandha powder
1 teaspoon triphala powder
2 large pinches of smoked [opt.] sea salt
1 pinch cayenne pepper

Place all ingredients in dry blender container, spice or coffee grinder. Blend on high until a fine powder is achieved.

Mix one tablespoon of blend per every eight ounces of boiling water or warmed milk of choice.

Top with additional cinnamon, cardamom and/or homemade marshmallows.

Monday, October 30, 2017


Image from

Last week I was shocked by a podcast. Not because of a story or anecdote or person but more because it held the answer to something I've been wrestling with for a while. I sat there stunned and then cried. I wrote and re-read and at some point just stared.

As this season's weather has haphazardly ping-ponged back and forth I've felt a similar experience happening within. Of course the climate and transition can affect us, and does, however this was a bit more than that. I felt rushed and overwhelmed, as if I was chasing something but couldn't exactly put my finger on what "it" was and had a sinking sense that I'd never actually catch it. A feeling that has plagued me a good chunk of my life. Most things had become a task to be completed, a list that didn't really end. I would get to the end of the day not really feeling like I'd finished what I had set out to do, leaving me with a sense of disappointment and regret. 

And then the podcast pummeled me. Or maybe scooped me up and rocked me. Probably both.


Ambition is every bit temptress and hero, equal parts effective and debilitating. For me, ambition had disguised itself as productive, achievement, and good. Although, I couldn't explain what "making it" looked like, I knew that if I didn't I'd be left behind. And behind was a place I didn't want to be.

It had lured me into the chase, never offering the goal. Instead of experiencing all that was promised, ambition had left me exhausted, empty and confused. I was pushing myself and I had no idea why. Why am I rushing my shower and folding the clothes so quickly? Why can't these dishes get done faster or this drive time be less? Why am I multi-tasking brushing my teeth? How can I shave a little time off here so I have more time there? Body tense, jaw locked, nerves alert - full 'bout it mode.

Last month in teacher training [500 hour!] we were asked to write our teaching mantra - the thing that keeps us coming back to our mat and back to our classes. The thing that guides us in sequencing, words and practice. I had this really nice mantra prepared. Something about challenging and nourishing and growth. All true but not quite the core of why I teach.

After a guided meditation our instructor asked us to write down our mantra and what came up for me was both unexpected and, to be honest, a bit of a let down.

The root of why I teach isn't because I want to offer something great to the world. It isn't because I have this grandiose plan or insight and want to share it. It isn't even because I want to be successful.


I teach because I love yoga.

That's it.

I teach because I feel alive and whole on my mat. Because I can't think of anything else I would rather put my life towards.

I was so blinded by ambition, I couldn't even see the depth of beauty in this.

It took me a lot of writing and sifting to realize that ambition got scared. Ambition was let down that deep inside, where I'm striped of all the layers I've put on, something was preserved. A truth that remains untainted and pure. The knowledge that there's no greater gift we can offer the world than ourselves fully alive and whole, loving what we do. 

And so, more often than I care to count in one day, I remind myself that ambition isn't in charge anymore. That it's okay to have goals and dreams and to name each one. And then to remember that striving isn't why we're here. Chasing and achieving isn't what we're meant to do. I bring myself back to my center, over and over again, knowing from experience that some day living from this place will be my normal.

With practice and attention I'm getting better at recognizing the rising panic within that screams "I have to get this done quickly because I have so much else to do!" I relax my body and heart and mind. I soften my breath and feel - feel whatever it is that I'm doing. When the anxiety starts to brew I ask myself, "What is it you chase?" Most of the time I can't come up with an answer.

This morning as I sat by the fire and did my morning pages [more on this another day], I watched and listened to my kids. I was filled with gratitude and overwhelmed with joy simply because I get to be a part of their world. I watched them, fully present, play and act and create. I listened to their words and felt their presence. No worries or thought about past or future. My teachers in tiny form.

Moments like these await us when we set down our striving and chasing and ambition. The work is part reclaiming the beauty of the present we once knew and part learning how to live from this place in the reality we now have. It takes time, practice and compassion. It requires trading the sweet taste of completion, achieving, striving and the chase for a pace that's sustainable, a deep sense of worth and a life that feels that much more whole.

Today, ask yourself this: what is it you chase? Can you name it? Is it fulfilling or sapping you of energy and life? Ask yourself why you do what you do [work, parenting, hobbies, etc.]? What keeps you coming back? Keep asking that question until you get to the core. The place that first brings a knowing smile to your face if only for a second. Or maybe the place where you know it's time to give that thing up or reconfigure.

Peace to you, friends.

PS - If your curiosity is eating you alive, here's the podcast

Monday, October 23, 2017

PUMPKIN CHAI with tumeric and ginger + HOLDING THE LONG VIEW

A few weeks ago I was walking with my friend Kim and in her normal fashion she shared thoughts and insight that had me thinking for awhile after. I find myself so often wishing we had our conversations recorded. This time I strapped my head on and asked her to write down her thoughts [if she could remember them] as I thought they could benefit more than simply me.

She did!

And so I share them here. May the embrace of her words carry you this rainy morn.

Oh, and before you read, maybe you make yourself a warm, pumkin-y treat. I'm been dreaming of this recipe ever since cucurbits hit the market.


For the Concentrate:

2 tablespoons cinnamon chips

2 tablespoons dried ginger, minced
1 tablespoon dried turmeric, minced
1 teaspoon whole fennel
1/2 teaspoon whole cloves
1/4 teaspoon whole peppercorns
small piece of whole nutmeg [take a hammer and smash whole one] or a few sprinkles of ground
4 cups water

For the Chai:

1 cup milk of choice

2 tablespoons pumpkin puree
1 - 2 tablespoon honey or maple syrup
1 cup of concentrate

Place all ingredients in a medium size saucepan and bring to boil. Reduce heat to medium-low and simmer for 30 minutes.

Meanwhile, warm milk, pumpkin puree and honey in small saucepan until hot but not boiling. Remove from heat and pour into blender. Blend until very smooth [make sure your blender top has a way for steam to escape].

Strain and place one cup of concentrate in a single mug. Reserve the rest for another time. Store in refrigerator for a couple days.

Add milk to concentrate in mug and stir. Taste and add more sweetener as necessary.


Some time ago I heard or read a definition of faith that was different than the the definition I have lived by most of my life. I often do not remember where I read or heard something. The point is that I remember it.  Many great insights go in and around and through me in a day, but when I remember it the next day and the next, then I know that particular wisdom holds a key to my growth.

The new definition went something like this: faith is putting oneself on the path of those that have gone before. To put myself on the path of those that have gone before me instantly struck me as a cooperation between discipline and trust, effort and hope. Being an optimist by nature, I’m really good at the hope and trust part.  I think at one time faith even came up on a spiritual gifts inventory that I completed. I suppose it is a blessing of sorts to be able to trust so easily, to expect that it’s all going to work out, not to worry my pretty little head about things I can’t do much about.

However, lately I’ve realized that my old working definition of faith short-circuited the formation of discipline in my life.  It zapped the satisfaction of working hard to achieve a goal. Maybe my definition of faith looked more like a definition of fate.  If I was meant to have anything, it would come to me by way of chance or a gift from Providence.  Sometimes you get what you want and sometimes you don’t. Oh, well.  Spin the wheel again.

My yoga teacher encourages, “Hold the long view.” She tells me this when I am struggling again with my short hamstrings or my weak mid-back muscles.  She tells me this when I want to be in  handstand, but I can hardly make it through the first preparation step.  She points out others in my class who seem to effortlessly pop their feet right up and tells me how long they have been practicing.They were practicing while I assumed it just wasn’t in the cards for me to be able to do or even say Adho Mukha Vrksasana (Sanskrit for “handstand”).

Practicing.  Yes, that’s it.  The counterpart of faith.  The steps along the path that others have trod to reach a destination that I am walking toward. I cannot hold the long view without taking each step toward the destination.  I cannot expect the full expression of my body in Yoga without going to my mat to practice between Thursday night classes. I cannot expect to deepen my awareness without consistent contemplative prayer. I cannot expect to discover my creativity without doing the work to confront my fears. The fruit of any path cannot be mine without a faith of action and hope.

I really want to be able to do Adho Mukha Vrksasana so you know what? I am on my mat most days doing fingertip Cobra push-ups and half-handstand holds at the wall. I am holding onto a faith that requires action.  I am walking in the way of those that have gone before and finding the joy of discipline along the way. The ones who have gone before me have become the ones to encourage me and offer accountability.  Another wise one said, “The road to heaven is heaven.” But perhaps that is a reflection for another post.

With heart forward,

Kim is a Certified Spiritual Director. She has been practicing for the past two years with The Dominican Center at Marywood. Spiritual direction is a path for growing in awareness. As one begins to notice authentic movement in one's life, discerning a response to this movement becomes possible. Kim finds joy in creating a compassionate space where directee and director discover together the opening toward clarity, love and transformation. Kim is currently training for her RYT 200 certification with From the Heart Yoga and Tai Chi Center. Yoga has been a constant companion and teacher to her for the past five years.  The mat is like a mirror, always reflecting back the struggle or celebration that is within. Yoga provides a way to meet the Self, a space to hold the truth gently and a platform from which to step forward.

Sunday, October 1, 2017

CRISP CUPS with blueberries, cardamom and ghee

This is one of my daughter's favorite lunch time treats. I take one out of the freezer to thaw overnight and pop into her lunch bag in the morning. These also make for a fun dessert - an artsy spin on a common favorite. Use any berries or fruit you have on hand and spice as you like.


8 - 10 small 8oz jars with wide mouths [Kerr or Ball work well]

8 c. frozen or fresh blueberries, reserving a handful whole
1 c. apple juice [optional]
1 T. vanilla extract or vanilla bean balsamic vinegar 

3 - 4 c. old-fashioned rolled oats
1 c. oat flour
3/4 c. ghee, melted [use coconut oil for vegan option]
3/4 c. maple syrup
2 T. cinnamon
1 - 2 tsp. cardamom [to taste]
1 tsp. sea salt

Place jars on a rimmed stainless steel baking pan and set aside.

In a medium saucepan, warm blueberries and apple juice. Cook over medium heat until just soft.

While blueberries cook, in a large glass bowl mix oats, oat flour, ghee, syrup, cinnamon, cardamom and salt. Taste and add more of any ingredient if needed.

Remove blueberry mixture from heat and add vanilla extract. Fill each jar half way with blueberry mix and top with a couple whole berries. Fill remaining space in jar with oat mixture leaving a little space at the top of the jar.

Bake at 350 degrees for 25 minutes or until berry mixture is bubbling and oat topping beginning to brown.

Remove from heat and allow to cool. If freezing, cool completely, place entire baking sheet in freezer and leave until completely frozen. Secure a lid AFTER completely frozen.


Colds seem to have hit many I know as school starts, weather fluctuates and allergens fly. This soup is a favorite of mine. Really easy, adaptable and a wonderfully nourishing meal in times of illness, pregnancy-related nausea and anytime a warm cup 'o something sounds really grand.


1/4 c. ghee
1 T. sea salt [more as desired]
1 c. chopped maitake mushrooms [or mushroom of choice]
1 T. ginger, minced very fine
1 c. chopped leeks or onions
1 c. celery root [optional]
1 1/2 c. sweet potatoes and/or carrots
1 1/2 c. potatoes [red or yellow skinned]
2 c. garbanzo beans
2 c. basmati rice
4 c. chicken or vegetable broth
4 - 6 c. water
1 - 2 c. peas [depending on preference]

Warm ghee over medium heat in large soup pot. Add mushrooms, onions [if using] and ginger. Saute until mushrooms are golden brown [5 - 8 minutes] stirring frequently. Add leeks [if using in place of onions] and celery root. Saute an additional 5 minutes, stirring occasionally.

Add sweet potatoes, carrots, potatoes, garbanzo beans, rice and salt to pot and mix well.

Pour in broth and 6 cups water. Bring liquid to boil. Once boiling, reduce heat to medium-low or at a temperature that will maintain a gentle simmer. Cook for 40 - 45 minutes. Check at the halfway point and add more water if mixture seems too thick.

With about 5 - 10 minutes remaining of cooking time, add peas and continue to simmer.

Remove from heat, add salt as desired, and serve!

Sunday, June 25, 2017

PEPPERMINT PATTIES with coconut butter filling

For my birthday this past year I found a little green bowl of seed butter-stuffed chocolates in my refrigerator placed there by someone who knows my affinity for both chocolate and homemade gifts. When I asked for the recipe, it was provided in about three sentences. Three sentences, two ingredients! You can fancy it up by drizzling extra chocolate on top, play with the filling, or make as is. I've brought this as dessert and without fail, the crowd is pleased. This recipe is truly the creativity of my friend Kim with me making only a few adjustments to the filling. Have no fear, I'll thank her profusely on your behalf.


1 bag Enjoy Life semi-sweet chocolate chips
1 bag Enjoy Life dark chocolate chips
1 cup coconut butter
1 cup shredded unsweetened coconut [optional]
1/2 - 1 cup maple syrup [to taste, begin with 1/2 cup and add as needed to get a nice, sweet filling]
2 - 3 teaspoons food grade peppermint oil/flavor [more or less to taste]

2 silicone molds
1 food brush

Place chocolate in medium sauce pan and melt over low heat, stirring occasionally.

While chocolate is melting, place coconut butter and maple syrup in a small sauce pan and soften over medium-low heat until smooth and well combined, stirring frequently. Add shredded coconut if using and peppermint oil and mix well. Taste and add additional maple syrup and peppermint oil as needed. Set aside.

Once the chocolate is melted remove from heat. Using the food brush, brush the silicone molds with a relatively thick layer of chocolate [1/8" or so]. Place mold in freezer for about 5 - 7 minutes to harden chocolate.

When hard, remove from freezer. Add a dollop of the coconut butter mixture to each indent [see picture above]. Top with melted chocolate so that the indent is filled to the top [see above photo].

Place mold back in freezer for 20 minutes or so to harden. Remove from freezer and test one. If chocolate cracks freeze for a bit longer. Once solid, remove all chocolates from mold and serve or store in refrigerator.

Product links above are through Vitacost and Thrive Market. Click here for $5 off your first order or here for 15% off your first order.

Saturday, June 10, 2017

BLISSFUL MAMA TEA BLEND with rosebuds and vanilla bean

This past week my oldest daughter and I went on a date and ultimately found ourselves sipping suntea from our very favorite tea shop. Normally it's a no brainer for me - order the chai. Always. But this particular day was warm and sunny with a clear blue sky overhead. Sun tea sounded fantastic. So we ordered and headed outside to collect our share of vitamin D. 

This little outing launched us into some serious at-home sun tea making.

The blend below is fantastic for the nervous system as the base of the tea is built with herbs specifically known as nervine tonics. Fantastic for times of stress and anxiety, not only are the herbs helpful but the act of sitting down and enjoying a glass of tea [hot or cold] is a way of encouraging relaxation. Raspberry leaf is considered an important herb for women's reproductive health and is high in vitamins and minerals. Rose, vanilla, cardamom and cinnamon have their own specific benefits while finding common ground in instilling a sense of well-being.

A note about parts: measuring in "parts" [also called the "Simpler's Method" is an easy way to combine herbs without needing to be super specific. The trick is to keep the part measurement consistent throughout the recipe. For example, if one part equals 1 tablespoon then 2 parts would be equivalent to 2 tablespoons, 1/2 part would be 1/2 tablespoon and on and on. You can measure parts in cups, spoonfuls, by weight, etc.

For ingredients check out Global Infusion, Mountain Rose Herbs and Bulk Herb Store.

Inspired by recipe in Mary Janes Farm Magazine / Apr-May 2014 Issue / p. 18

2 parts skullcap leaf
2 parts oat tops
1 part raspberry leaf
1 part rosebuds
1/2 part vanilla beans
1/4 part rosehips
1/4 part whole cardamom pods
1/4 part cinnamon chips

Combine all herbs in a medium size glass bowl or quart-size Ball jar with lid. Mix or shake and either make into tea bags or store in cool, dark location using as desired.

For Sun Tea: place 1 tablespoon of tea mixture into a reusable cotton tea bag or compostable tea bag. Place in a quart size Ball jar and cover with water to about 1/2-inch from top of jar. Put jar in a protected, sunny spot outside and let steep in sun for 6 - 8 hours. Remove herbs and store tea in refrigerator. Add ice and honey or maple syrup as desired.

Wednesday, June 7, 2017

BLANCHED ASPARAGUS with crunchy garlic


1 bunch of asparagus
3 cloves of garlic
2 - 3 tablespoons of olive oil [ghee or avocado oil]
sea salt to taste

Peel garlic cloves and roughly mince. Place oil and garlic in a small saucepan and warm over low to medium-low heat. Stir occasionally. Cook until garlic is a golden brown color.

Meanwhile, bring a medium pot of water to boil. Slice asparagus on a diagonal. Once water is boiling add asparagus and simmer for about 90 seconds. Asparagus should be bright green and just tender with still a bit of crunch. Remove from heat and drain water immediately. Run asparagus under cold water for 30 seconds or so to help stop cooking process. Place asparagus in a bowl.

Drizzle garlic and oil over asparagus. Sprinkle with sea salt to taste.

MASHED SWEET POTATOES with ghee and sea salt


3 large sweet potatoes
3 - 5 medium Yukon or Idaho potatoes
4 - 6 tablespoons of ghee or butter [can use broth and olive oil if vegan]
sea salt to taste

Wash and peel potatoes. Cut into 1-inch chunks and place in medium-large pot. Cover with water so that there is about an inch of water over the potato line. Add a pinch or two of sea salt and bring water to boil. Reduce heat just enough so a strong simmer in maintained and cook until potatoes are soft when poked with a fork. Remove from heat.

Strain water [I like to use a lid to keep potatoes in and pour water out]. Add ghee or butter [start with 4 tablespoons and work up] to potatoes and a few generous pinches of sea salt. Whip with beaters until very smooth. Taste and add salt and ghee as needed.

Sunday, May 14, 2017


by Shweta Banerjee

As I walk across the earth,
thousands of things I get to see.
Birds fly high, soaring higher,
and on the flowers I hear the buzz of bees.

The sun at the dawn, rises within the hills.
Mountains covered with snow,
shining like the crown of silver. 
And the waves touching the cliffs.
The waterfall flowing down
the green-blue mountains.
Rivers forming a dream delta 
before entering the sea.

And while walking on the beach at night,
I feel the cool and sweet smelling breeze.
The slashing sound still feels like
the sound of love and peace.
The moon over the sea,
shining like a ball of gold.
And in every step my eyes hold wonder.
I bend on my knee
to thank the mother earth,
And is the truth.
it's a great pleasure for me,
to live in this wonderland.

Poem Source:

Photo Source:

Wednesday, May 3, 2017

SPRING GREEN-ING SMOOTHIE with kale, pineapple, banana and parsley

Spring kicks me into smoothie mode. All winter I roast fruit and blend into warm concoctions but spring allows me to transform this routine into something a little less planned out, a little more random and a lot more green. Make this recipe as shown below and then begin to experiment. Add what you like, change up the fruit or juices, maybe throw in a few add-ins or test out some herbs. Maybe, just maybe, summon the courage to forage your yard for a dandelion leaf or two or saddle up the gloves and hunt down some nettle [FYI - blending well removes the sting].

Take your smoothie outside, enjoy the sunrise and toast to a new day.

Makes two 8 - 10 ounce servings

Note: using frozen fruit will give you a more common thick, frozen consistency whereas using fresh, room temperature fruit will allow for a gentle temperature but be more juice-like in texture. Adding avocado will thicken the consistency if that is desired.

1 cup frozen or fresh pineapple
1 banana, sliced frozen or fresh [optional]
1 large handful of chopped kale leaves or roughly 2 cups loose packed
1 tablespoon sunflower seed butter or nut butter of choice
1 1/2 cups milk of choice [dairy or dairy-free works here - I love tigernut milk and rice milk as both are lighter and more mild in taste]
1/2 - 2/3 cup pineapple juice [start with 1/2 cup and add more as desired to increase sweetness]

Optional Add-Ins / Substitutions:

1/2 cup fresh parsley
1/2 avocado
1 teaspoon maca powder
1/2 teaspoon bee pollen granules
1/4 teaspoon spirulina or chlorella powder
1 teapsoon chia seeds
1/8 - 1/4 cup hemp seeds
Sub one pear and pear juice for the pineapple
Sub chard for the kale
Small amount of fresh dandelion leaves
1/2 cup of strong brewed herbal tea
Small chunk of ginger and/or turmeric

Place all ingredients in high-powered blender and blend on high until very smooth and bright green. Taste and adjust as needed [add more fruit to thicken, more juice to sweeten, more milk to decrease sweetness].

Serve immediately. I've found this particular smoothie stores well in the refrigerator for at least a day more. Shake and enjoy again.

CARROT SALAD with garbanzos and chili-lime dressing

This is a recipe born out of my desire to enjoy one of my favorite restaurant's salads at leisure. I find it to be a great spring go-to. Light and fresh yet maintaining a certain kind of density that is satisfying without dropping like a boulder in the gut. The best part? It get's better with age. Make the full batch as shown below and enjoy all week. Play with different ways to garnish and test a few base grains. Take it outside, sit in the grass and soak up all the earth has to offer.

May spring fill you with random creativity and the feeling of being fully alive.



20 medium to large carrots, peeled and thin-sliced at a diagonal
15-ounce can of garbanzo beans [I love Eden brand] or 2 cups homemade
1/2 red onion, cut in half and finely sliced
6 radishes, cut in half and finely sliced
1 heaping tablespoon ghee or avocado oil
sea salt
ground pepper

Bring to boil a medium size pot of water. Add sliced carrots and blanch for two minutes. Eliminate heat, pour carrots into a strainer over sink, and rinse with very cold water. Let sit for 5 - 10 minutes to allow water to fully drain.

Meanwhile, dump garbanzo beans into a fine mesh strainer and rinse well with cold water over sink. Shake to remove any remaining water. Heat 1 heaping tablespoon of ghee or avocado oil in a large skillet or frying pan. When hot but not smoking, carefully add garbanzo beans and sprinkle with salt and pepper. Shake pan frequently to stir. Sauté for 3 - 5 minutes or until beans just begin to show golden brown. Remove from heat and let cool in pan for a few minutes.

Place carrots, sautéed beans, onion, and radishes. Gently mix with wooden spoon. Add half of the dressing and stir until dressing thoroughly coats the vegetables. Taste and add more dressing as needed.

For best results, make a day in advance and refrigerate over night. Serve room temperature over a bed of rice or quinoa and garnish with toasted almonds, fresh cilantro or parsley, avocado, and remaining dressing.

For the Dressing:

1/4 cup maple syrup [more to taste]
juice of 4 limes
2 - 3 teaspoons of chili powder
1 teaspoon cumin powder
1 teaspoon garlic, minced
salt, to taste [start with 1/2 teaspoon and add as needed]
ground pepper, to taste
1 loosely packed cup fresh cilantro leaves
3/4 - 1 cup avocado oil or olive oil

Place all ingredients except oil and cilantro in a blender or medium size glass jar with tight fitting lid. Blend on low-medium to combine or shake well for 1 - 2 minutes. If using blender, turn on low and slowly drizzle oil into blender container until dressing begins to thicken. Dressing consistency should be more than watery yet not thick. Add cilantro and blend on medium-low to combine. Cilantro should look like small flakes. If your using a glass jar, add oil and shake for 2 minutes until dressing thickens. Add finely chopped cilantro and shake once more.

Friday, March 31, 2017


The first time I practiced yoga I was scared. 

Not that I wouldn’t be able to do the poses, although the thought did enter my mind. Not that I wouldn’t understand the teacher or the rather certain possibility I’d collapse embarrassingly mid-class, although these concerns hovered nearby. 

None of these held up to my spiritual fear. I was scared because the religious system in which I was raised had conditioned me to be afraid of most things outside of the system. 

Hippies, hell, emotions and desires, punishment, failure, perfection, imperfection, wrath, “pagan” religions and people, strong women, questions, doubts, tardiness, sin, being too happy, being too sad. 

The list was long. 

Some of it was subtle, some quite blatant, none of it directly intentional I don’t think. Even still, fear was the foundation of my faith. 

[Note: I speak of fear here as it applies to a common held posture towards yoga but want to be sure it is understood that I received many beautiful gifts from this religious tradition as well. One of them being the notion of resurrection. The understanding that no matter how difficult life may seem, light will emerge. Transformation patiently waits.] 

So there I was, on my mat, afraid of eternal damnation. Convinced more likely than not I’d be struck down on the spot. 

But for some reason I didn’t run, although I did send out desperate internal prayers. I remained anchored in place, certain that beyond the fear something was waiting. 

What blossomed from that point was the beginning of a journey. One swollen with hope, faith, beauty, gratitude, challenge, forgiveness, grief, peace and the embrace of infinite love. 

Over time something began to unfold. A picture emerged, one that seamlessly brought together the person I claimed to follow with the practices and philosophies that cultivated understanding and revelation. I quickly realized I had to give up nothing in order to embrace yoga. I simply had to extend my arms wide. 

Slowly I recaptured an innocent belief I carried within me, planted in childhood - that Holy is everywhere, Divine in all things. 

With this came an immense freedom to fully experience life. All of it. The beauty, the pain, the different and uncomfortable. I was given permission to dive headfirst into curiosity while provided boundaries to keep me connected to this place of unalterable grace and peace. I call it soul peace. 

It’s through this experience, and all the ones leading to this point, that I offer this:  a holistic picture of yoga. 

If you’re curious about yoga but hesitant, wonder if you’ve been misinformed, or find yourself in a similar place as I was - fearful but drawn - my hope is that the information found here offers you a foundation from which to move forward. Know that fear does not necessarily mean something is bad or wrong. We all have our biases whether we choose to acknowledge them or not. Part of our work is to recognize those biases or fears accumulated through experience or passed on to us in childhood and ask: “Does what I’m fearful of have the possibility of making me a more loving, kind, compassionate human being?” / “Can I see that change in those around me?” / “Is this my fear or one I’ve been given to carry?” / “Whose voice is this?” / “Am I afraid because it’s different?” / “Have I been allowed to be curious?”

In Sanskrit, the ancient language of India, there is this word “Namaste”. Namaste has a number of similar translation variations all essentially meaning “The Light in me sees and honors the Light in you.” It’s a beautiful way of acknowledging the sacred, beauty, goodness and Divine in each of us. At its most basic it is a way of acknowledging a universal equality and peace. 

Namaste, friends.


Yoga, from the root word “yuj” [pronounced “yug”], means to yoke, to bind, or be in union with the sacred [or God if that is familiar to you]. Similarly, the Hebrew scriptures use the word “yada” which is translated as “to be intimately joined to the sacred”. 

Yoga is a system or philosophy, not of beliefs, but of disciplines and guidance for enriched living that began in India an estimated 5,000 years ago. It offers a universal framework for spiritual growth and techniques for quieting cravings of the body and chatter of the mind. 

Yoga is best understood as a compliment to any religion rather than a religion itself as the practice of yogic living aids in deepening whatever healthy religious beliefs may already be held and encourages the release of those that are not. I liken it to a hand extended - one that connects the practices, rituals and beliefs you hold dear - and draws you further into a depth of understanding. For example, the Eight Limbs of Yoga, created from the Yoga Sutras [see next paragraph for explanation], can aid in a further understanding of both the Ten Commandments and Beatitudes as these essential disciplines or codes of ethics include non-violence [ahimsa], truthfulness [satya], contentment [santosha], and self-study [swadhyaya]. While the commandments provide concrete boundaries the Eight Limbs of Yoga and Yoga Sutras offer insight into the why and how. In this way, the goal of yoga is not conversion to any one religion but expanded awareness and vibrant wellbeing, ultimately connecting us to the common goodness [Divine or God] that resides within. 

The Yoga Sutras, considered the classical text of yoga, were written around 200 BC by Patajanli who was revered as a great prophet in the yogic tradition. The Sutras are thought to hold the essence of yoga compiled into written form. The Eight Limbs of Yoga are based on the second chapter of the Yoga Sutras and offer tools to build character through discipline in order to gain an expanded awareness and ultimately cultivate wisdom both personally as well as communally.

Asana, the physical practice of posture or position, is a facet [or limb] of yoga. There is great emphasis on connecting the mind, body, breath and spirit [soul or heart]. The practice of yoga asana has been embraced in the West as a form of exercise but was originally intended to open, release or prepare the body and mind for meditation as well as build discipline and commitment in one's life. 

Meditation [also a facet or limb of yoga] is “single-pointed focus” and occurs when the mind sustains extended attention on whatever single-point it is focusing on. That being said, you can’t “do” meditation rather it is a state of being that happens to you. Meditation takes discipline, persistence and great patience. The meditator’s role is to set up the conditions necessary for meditation and then surrender to whatever state of being may arise. Meditation is such a state of focus on one point, idea, thing or presence that the barriers between the point of focus and meditator dissolve and there remains no difference between the two. In other words, the meditator merges completely with the point of focus. The Bible talks about this when it speaks of meditating without ceasing. Ultimately, the aim is to become one with God and then live out of this union. 

Meditation and mindfulness are often used interchangeably even though there are distinct differences. Mindfulness is the practice of living in the present moment with awareness, attuned to all of the physical sensations that arise. It cultivates a “be here now” mentality. I like to think of mindfulness as a stepping stone towards meditation. 

Frequently, Pranayama or breath control, is used to aid or invite a meditative state. “Prana” is life force energy and “Ayama” means extension or expansion. Thus pranayama is to extend or expand our life force energy. The life force energy that resides within us is directly related to our breath. Because there is such a strong relationship between the two we can effect the movement of this life force energy by regulating our breath in specific ways. A very basic example of this is by drawing the breath into your middle back and allowing the oxygen to expand there, you multiply the life energy within your lungs. Gentle repetition of this action can increase the oxygen in your body which affects alertness and clarity of mind. There are a variety of pranayama techniques, each designed to have a specific effect and ranging from basic to very advanced. That being said, pranayama is powerful and shouldn’t be practiced in ignorance and without an experienced guide. 


There is a common-held belief in some religious systems that in practicing yoga you engage in worship of Buddha or Hindu gods. I think this misunderstanding arises for a few reasons. 

First, there is the assumption that Yoga is synonymous with Hinduism or Buddhism. The earliest yogi-like pictograph is thought to date around 3000 BC and is linked to the Indus Valley civilization. Hinduism is thought to have been formally recognized around 2000 BC and Buddhism much later, 563 BC. The Hindu scriptures [or Vedas] include the word “yoga” but refrain from expanding on a particular practice. As is true of history, era builds upon era and beliefs and systems either evolve or are left behind. All religions and spiritual practices are a product [whether reactionary or growth] of this movement in time and all are connected by history. The people of India have protected the tradition of yoga within their heritage but do not hold it with tight-fisted ownership. They have guarded it as sacred thru the generations and generously gift it to us all. 

Secondly, us Westerners can be quick to package up all things Eastern in one big box. Many of us are familiar with the Moses-Aaron-Golden Calf story [we’ve seen the movie] and shudder at any mention of idol. So the many gods of Hinduism [and the various sized statues of said gods] make us, to put it mildly, nervous. Here’s the thing - Hinduism fairly quickly evolved from a belief in many gods to an understanding of one God. One creative force or energy behind all we experience as reality. The multiple gods are various representations or imagery of the limitless characteristics of this one God. For example, Ganesha [the representation of wisdom, strength, and the remover of obstacles] is a symbolic image of the aspect of God that makes way for expansion and growth. It's easy to agree that the infinite nature of God is hard to grasp with a human mind and every culture, tradition and religion has created ways to better understand the complex mystery of the Divine. It's important to note that our misunderstanding of yoga may be directly connected to our misunderstanding of the Hindu faith, Buddhist tradition, and Eastern culture as a whole. Eastern thought is much less literal and far more metaphorical than Western thought. Thus, it is easy for misinterpretation to arise and take root. 

Third is quite basic. Fear keeps us in. I’m not talking about bear-chasing-you-run-for-your-life-fear. I’m talking about the sort of fear that keeps us from growing, discovering, and curiosity. The fear that keeps us tamed - fenced and controllable. Fear is powerful, especially when used on people already frightened. Often we don’t even know what we’re scared of, we’re just told to be afraid. I’ve found yoga to be wonderfully inclusive and when something is built on exclusivity, inclusive is a threat. So fear is quickly employed. With fear comes manipulation [even if unintended], bias and the stretching of fact to fit and further the fear. It’s not a far leap to say we are a relatively anxious culture. Fear finds solace in sameness and is aggravated by different. When threatened, we tend to long for “home” - for something we understand. And so, as our culture tries to navigate this place of fear, many of us are desperately fleeing different and unknown for same and comfortable. 

One of the invitations of yoga is the shedding of fear. When we lose the baggage, the voices, the weight we’re able to see with clarity, wisdom, and openness. But it takes courage. It takes a step away from same and towards different. This was demanded of every saint and every historical figure we admire. Each had a choice - build a wall or step into. Step toward. 


Sanskrit is thought to be the oldest known language, linked to roughly 4000 BC but some argue it dates much older. The Sanskrit language was created to systematically follow the natural progression of sound in the human mouth and, from a spiritual perspective, each sound represents a different aspect of creation. 

Mantras were then created from these sounds. Just as a certain musical cord or song can illicit an emotional response, mantras were specifically designed to cultivate a state of being [ex. peace of mind or harmony]. As with every sound, there is a specific vibratory rhythm connected. If you hum “mmmmm”, for example, you’ll be able to sense these vibrations. Therefore, mantras provide a vibratory rhythm for the mind to become absorbed in - allowing for a stilling or calming of the mental chatter we so often endure. Ultimately, mantra is hearing with your whole body. 

Chanting is the repetition of these mantras, although not restricted to the Sanskrit mantras. The point of chanting is to use the energy the vibrations of sound awaken in the body to generate a meditative mind. My experience with chanting is this: I quickly found comfort and ease on my yoga mat but chanting was something that continued to plague me with nervousness well into my yoga teacher training. One of the most beautiful gifts my teachers gave me was permission to go at my own pace and refrain as needed. It was a true testament to the heart of yoga - a tradition devoid of pressure and full of compassion. A tradition that urges the practitioner to find and listen to their voice within, acknowledge the fear and discomfort, and proceed when ready. As I began to understand the history of Sanskrit and reasons for chanting, I tiptoed forward working hard to keep an open heart and mind. Starting with OM I tested the waters. For awhile I was content to listen rather than participate. Over time, in the same way communal singing brings a sense of harmony, chanting cultivated in me a sense of community and peace. Whether it’s Sanskrit mantras, biblical scripture, sutras, quotes, poems or prayers - the continual repetition of meaningful, intentional, powerful words and sounds now envelope me like a Divine embrace. 

“OM” [pronounced “Aauumm”] is the sound thought to hold and represent the universe - past, present, future and all that is beyond the constraints of time. It is considered the most sacred syllable in yoga and is universal in nature. When in deep meditation, some have said to hear the word “OM” reverberate within their being. In yoga, OM is sometimes used as a way of bringing together our communal voice of peace. Participation is always optional. 

I've found yoga to be a tradition full of beautiful paradox. It’s relaxed, yet disciplined. Demands effort, invites ease. Encases the serious within a playful cloak. It breaks down walls and barriers, all-the-while building an infinite house. Yoga encourages us to show up with our whole selves - the goofy, weird, sad, angry, happy, hurt that lies within us all. It invites us to embrace what’s there and then sift. Like sand moving through a fine mesh strainer, the work of our yoga mat, meditation cushion, and the disciplines we uphold are there to clear out what causes us to stumble through life. We’re asked to release what keeps us imprisoned and entrenched, fully surrender to the process of refinement, and urged toward a place of greater understanding, humility and compassion. 

Yoga encourages us in a life of curiosity. It illumines our perceived edges and dissolves theses boundaries so we can experience more - more of the physical posture or pose, more of meditation, more of our self, more of life, more of God. The other day I entered into a standing forward fold just prior to a class. It's the posture where you stand with your feet together or with a little space between the two and extend your chest forward as you fold down towards the floor. So often the backs of my legs begin to scream about midway down. I breathe into the discomfort but succumb to the belief that this must be my edge - the point at which I stop and hold. Through the discipline of practicing yoga, I've learned that if I release the first boundary I come to [usually mental disguised as physical], I incrementally go deeper into the pose. What awaits is this overwhelming combination of fear and peace. If I surrender my fear and trust peace to wash away the debris I can actually find my edge - the point at which my body wisdom asks me to stop. Yoga does this - it clears the clatter of the mind so we hear the voice of the soul.   

Of course there is much left unsaid here as it takes years, a lifetime really, to grasp this deep tradition. That’s the beauty of yoga. There is no end point. No goal. Only the desire for greater connection to and love for ourselves, our planet, our fellow inhabitants, and the beautiful Infinite within it all [you may know this as God]. 

It’s the journey that’s important. The journey that’s the gift. Settle in, release the goal. Release the expectations and destinations. That’s the essence of yoga and of resurrection really. You have to die many times over to your goals, expectations, desires, pride, fears and with humility accept the grace that has always been. In the surrender, peace awaits. 

May you release fear and embrace understanding. 

May you step towards what is different. 

May you have courage to be curious. 

May you ask, seek, knock. 

Grace and beauty.

Hope and love.




My experience with yoga and the information presented here continues to be influenced by the teachings, writings and work of Lori GasparViki DistinTias Little, Nicolai BachmanEllen McKenzieAli ModellParamahansa Yogananda, John Philip Newell, Thomas Merton, and Danna Faulds along with a host of others not mentioned here.

Photo Credit:

Wednesday, March 22, 2017

CARDAMOM + PEAR SMOOTHIE with vanilla, nutmeg, maca and ashwagandha root

So. This recipe. It comes directly from my own need for an easy breakfast that would carry me through the morning as well as combat my vata-crazy in this seasonal shift. Something light but substantial. Easy to digest but filling. Something that wouldn't leave me feeling chilled inside and out. And something with cardamom. Because, well, I straight up love the stuff.

It's good friends. Really, really good.

Allow me a few notes about some of the lesser-known ingredients:

Ashwagandha root is a revered herb in Ayurveda medicine [ancient sister science to yoga] known as a tonic for longevity and vitality. Tonics are substances that stimulate energy [chi] in a beautifully balanced, sustainable way. It's specifically used where an imbalance of vata is found in the body [for example, feelings of cold or dryness, nervousness or anxiety]. I've found it to be helpful in deepening my sleep, allowing for more rest.

Maca is similar to ashwagandha and prized for its adaptogenic and nutritive [nourishing] properties. An adaptogen improves resistence to stress and supports an overall balance within the body.

Lucuma, made from the fruit of the lucuma tree, is known for both it's caramel-like taste as well as it's anti-inflammatory affect in wound healing. It provides 14 essential trace minerals.


2 cups milk of choice [Tigernut milk is delicious! Scroll to bottom of link to find instructions for making your own.]
1/2 cup stewed pears*
4 dates, pitted and soaked**
1 teaspoon ashwagandha root powder
1 teaspoon maca powder
1 teaspoon lucuma powder
1/8 teaspoon cardamom powder
1/2 vanilla bean [use both seeds and peel]

*To make stewed pears: peel and cut two medium to large pears into small chunks. Place in a small saucepan, add 1/3 cup of water, pinch of sea salt and a drizzle of maple syrup [optional]. Bring to a gentle boil over medium heat and then reduce heat to medium-low or a soft simmer. Cook down to about one cup of mixture or until it reduces by half. Set aside to cool. 

**To soak dates: place dates in medium glass jar or bowl and cover with boiling water. Let soak for 10 - 15 minutes. Either drink water or strain and save for other recipes.

Combine all ingredients in a blender. Blend on high until very smooth. Smoothie with be more liquid than thick. If a thicker mixture is desired, add fresh or frozen chunks of bananas [note: this will cool the over all affect of the smoothie and is not advisable during winter months or when vata dosha is prominent] or half an avocado. 


Mix 2 cups of smoothie mixture with 4 tablespoons of chia seeds. Stir well, let stand for 10 minutes, and then stir again. Refrigerate for an hour or until mixture reaches pudding-like consistency. 

Sunday, February 5, 2017


It's amusing to me that the most popular time for juicing is January when a host of people undertake "detoxing" and virtually zero fresh stuff grows. Call me crazy but raw fruits and vegetables don't sound good, especially concentrated in liquid form, when the temperatures dip below freezing. The habitual internal cold I commonly sport [and maladies that come with it] is only exasperated by frigid weather which means I take seriously the idea of warming in winter.

Cooking foods, using warming herbs [like ginger and cinnamon], and choosing produce specifically designed for the winter months [root veggies and winter squash] goes along way in maintaining a comfortable balance within.

That being said, I love carrot juice with ginger and apple. The blend of flavors, the spicy bite of ginger, the pretty color - everything about it makes me happy.

Yesterday I saw the sun. For the entire day. It's been, what's felt like months, since I've seen a sunrise, felt the warmth of rays, turned by body to meet its brightness. Yesterday I saw it and immediately dove head first into spring fever. In February. The beginning of February. Today brought me back to reality but the longing for spring still had me craving something juicy.

Sometimes when we sit with boundaries, challenge, and disappointment and allow rather than trying to alleviate the discomfort we generate space for creativity and truly tasty things can happen.

This is that happening, the gift of such allowing.

Similar to the juice I love yet cooked and warm with food kept in whole form, this "juice" is my winter sun. Well, a stand in at least.

Shine on, friends.

Serves 2

1 heaping cup of carrots cut into 1-inch chunks [peels on if organic]
1 1-inch piece of fresh ginger [peel on if organic]
1 1-inch piece of fresh turmeric [peel on if organic]
1/2 cup unsweetened applesauce
1 teaspoon of Korma powder [see recipe below]
3/4 teaspoon of ashwagandha powder [optional]
juice from 1/2 a fresh lemon squeezed [about 1 tablespoon]
2 cups of milk of choice [I love homemade Tigernut milk, scroll to bottom of link for instructions]
1 tablespoon of maple syrup or 4 - 6 pitted dates, soaked*
ground cinnamon, garnish

*To soak dates: place dates in medium glass jar or bowl and cover with boiling water. Let soak for 10 - 15 minutes. Reserve water to be used in recipe.

Steam carrots until just soft when you poke them with a fork. I recommend making a larger batch so that they are readily available throughout the week. I chopped and steamed eight carrots, measured one cups worth, and refrigerated the remaining in a glass container.

Place all ingredients in a high powered blender and blend until bright orange and very smooth. Divide between two glasses and garnish with a large pinch of ground cinnamon.

Drink smoothie slightly warm [if you've used freshly steamed carrots] or at room temperature.

Korma Powder Recipe: 
Recipe from Eat, Taste, Heal

1 T. whole coriander seeds
1 T. whole cumin seeds
1 T. whole fennel seeds
1 T. whole mustard seeds
1 T. whole fenugreek seeds
1 T. whole cardamom seeds
1 T. poppy seeds
1 T. whole pepper seeds
1 T. ground cinnamon
1 T. ground ginger
1 T. ground turmeric
1 tsp. ground cloves

Place all Korma powder ingredients in a spice grinder or Vitamix dry container. Blend on high until a very fine powder is achieved. Transfer to an glass container with tight-fitting lid. Store in a cool, dark place.


Saturday, February 4, 2017


It's been cold for the last few days. Really cold. At least to me. I've found the best way to cure the cold is to warm from the inside out using food, beverage in the form of warming teas or ginger water, moxa [a Traditional Chinese Medicine therapy] and yoga. Soups are my friend these days and this, my latest creation. Allowing my body to lead, I follow my tongue when creating the recipes found here. May sound kooky but when it comes to needs, my body knows best.

A bit crazy to admit, this is my first foray into using miso and I'm hooked. A food I've wanted to try for quite sometime, this seemed like a great way to give it a go. Miso is a fermented soy bean paste with a strong salty flavor. As with most foods, the fermentation process increases digestibility thus making the nutrients contained within more available to our digestive process. It happens to be a fantastic substitute for meat-based broths.

I use here and am partial to Eden Foods for a few reasons: they are a company local to my state and have impressive environmental standards, have a great fermentation process, cans are free of BPA, and Eden is one of the only store-bought brands of beans I can digest without uncomfortable side effects. You can find this brand at your local health food store and possibly your general grocery store or through Vitacost [a discounted healthy food online ordering option - sign up using this link and you'll receive $10 off your first order].



Soak the lentils the night before by placing measured lentils in a glass bowl. Cover the lentils with water so that the liquid rises about an inch over the lentils. Add a tablespoon or two of apple cider vinegar. Cover with a lid or a plate and let soak over night or for 8 hours. After 8 hours, drain lentils and rinse well. Set aside.

Prepare vegetables [carrots, celery, mushrooms, ginger, garlic, onions, and turmeric] by chopping and mincing prior to making the soup.

3 cups chopped carrots [4 - 6 whole]
3 cups chopped celery [1 small bunch]
1 cup finely chopped shitake mushrooms
1 medium - large onion, finely chopped
4 - 6 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 tablespoon fresh turmeric, minced
3 - 4 tablespoons avocado oil
1 tablespoon each: dried thyme and oregano, ground cumin and coriander, Herbamore [optional]
2 - 4 teaspoons of sea salt
1 teaspoon freshly ground pepper
1 whole bay leaf
1 15-oz can diced tomatoes [no added salt]
4 cups green lentils, pre-soaked
1 15-oz can adzuki beans [Eden brand]
1 15-oz can cannellini beans [Eden brand]
8 cups water
2 tablespoons miso paste [Eden brand]
1/2 bag frozen leafy greens [chard, kale, spinach]

Heat the avocado oil in a large soup pot over medium heat. When the oil is warm, add the onions, garlic and mushrooms to the pot. Cook over medium heat for about 5 minutes [stirring frequently], add ginger and turmeric, and continue to cook the mixture for another 3 - 5 minutes or until onions become soft.

Add carrots and celery, herbs, salt and pepper. Cook for another 5 - 7 minutes, stirring frequently.

Add tomatoes, lentils and water to the pot and increase the heat to high. Once the water boils, reduce the heat to a strong simmer and add the beans. Stir well to combine all the ingredients.

Let soup simmer for 20 - 30 minutes or until lentils become soft.

Blend the about 1/3 of the soup in either a blender or using an immersion blender.

Add miso paste and leafy greens. Taste and add salt if needed. Reduce heat to low for 3 - 5 minutes.

Remove from heat and let cool for 10 minutes prior to serving.

Tuesday, January 24, 2017

TURKEY LOAF with mashed sweet potatoes and sauteed kale

This is one of my very favorite winter meals. It's my take on an old-time crowd-pleaser, is my style of comfort food and happens to be hearty meal that doesn't require a large amount of effort. Enjoy!


For the Meatloaf:

1 lb pasture-raised ground turkey
1 small onion, minced
4 garlic cloves, minced
1/4 cup fresh parsley, chopped [optional]
juice from 1/2 a lemon [appx. 1 tablespoon]
1 teaspoon dried thyme
1 teaspoon maple syrup
3/4 teaspoon Herbamare [or 1/2 teaspoon onion powder + 1/4 teaspoon garlic powder]
1/2 teaspoon ground rosemary
1/4 teaspoon chaga mushroom powder [optional]
Ketchup [optional]

Mix all ingredients [except Ketchup if you are using] in a medium size, glass bowl. Pour mixture into a glass bread baking dish and press down firmly. Squeeze ketchup over flattened loaf if desired.

Bake at 350 degrees for 60 minutes.

Remove from oven and let cool for 10 minutes to allow the juices to soak back in a bit.

For the Mashed Sweet Potatoes:

2 large sweet potatoes, peeled and cubed
2 medium white potatoes, peeled and cubed
1 small celery root, peeled and cubed
sea salt

Place potatoes and celery root in a medium pan. Fill with water so water comes about 1-inch above the veggies. Add a pinch of sea salt and bring to boil over high heat. Reduce heat to medium [or to simmer] and cook until veggies are very tender when poked with a fork.

Remove from heat and drain water. Add 2 - 3 large tablespoons of ghee and sea salt to taste. Blend with mixer and crush with potato masher. Add more ghee or salt as needed.

For the Kale:

4 cups kale leaves, shredded
1 tablespoon ghee
granulated garlic
sea salt

Melt ghee over medium-high heat in large cast iron or stainless steel skillet. Carefully add kale and sprinkle with garlic and salt. Mix to coat kale in ghee and seasoning. Stir frequently until kale has wilted, softened, and turned a bright shade of green. Remove from heat and serve immediately.

Sunday, January 22, 2017


We are big time rice lovers in the VKlok household. Rice with butter or ghee and always with a pinch of salt; sometimes with broccoli and sunflower seeds and dressing; rice with stir-fry, rice in soup, in winter bowls and alongside dahlrisotto [and more risotto], dolma and kitchari . Lots of rice!

What I have yet to reveal here is the dappling I do in combining herbs with rice. Fennel, cumin, cardamom, celery seed, cinnamon, cloves - they all can turn basic rice into something a bit more magical, changing both the depth of flavor and over all energy. Each spice adds it's own, unique dimension and nutritional qualities. 

Take cardamom for example. Outside of it being my favorite flavor, cardamom is warming [hello winter!] and helps dispel damp, phlegm, mucus, and cold from the body among many other things. Add 2 - 3 whole cardamom pods to your rice while cooking, and boom!, magic. 

Here I use fennel which improves digestibility as well as calms an upset stomach [stomach flu anyone?]. It's a warming herb that aides the bladder, kidneys, spleen, stomach and liver. Good for indigestion, gas, and kicking out excessive mucus in the lungs. 

So next time you make rice, try adding a bit of your favorite spice. Use the whole seed rather than ground. No need to remove herbs like fennel, celery seed, and cumin but I would recommend composting cardamom, cinnamon, and cloves prior to serving.

Bon appétit! 


2 cups uncooked organic basmati rice [or rice of choice]
1 1/2 cups water
1 tablespooon whole fennel seed
1 - 2 tablespoons extra virgin, cold-pressed olive or avocado oil
sea salt

In a small skillet, heat fennel seeds over medium heat to toast. Stir constantly until seeds become fragrant and just begin to brown. Immediately remove from heat and set aside.

Pour rice into a fine mesh strainer. Over sink, run cold water through the rice until water runs clear. Let all of the water drain completely. 

Place rice in a medium size saucepan and add water, a pinch of sea salt, and toasted fennel seeds. Bring water to boil over high heat. Once boiling, reduce temperature to low and cover to steam until rice is tender and water is gone. This may take anywhere from ten to thirty minutes depending on the variety of rice you use. Turn off heat and let sit covered for 10 minutes.

Drizzle oil over rice and use a fork to fluff. Add sea salt to taste.