FALL in Love.

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I found this sign, tucked inside the window display of a possibly-abandoned storefront, and simply had to take a picture.  Lately, I’ve noticed negative images, graffiti and advertisements scattered around town… and coupled with the change in daylight patterns and loss of summer, it’s been a little disheartening.  However, this sign, reminded me to Fall in Love today.  And every time I see it, I smile.  It’s great advice for the new season.

If, like me, you need a little pick-me-up today, you’ll enjoy this poem from my good friend Meister Eckhart who has a grand view of the Universe as being permanently In Love.

Always Kissing

They are always kissing, they can’t control themselves.

It is not possible that any creature can have greater instincts and perceptions than the mature human mind.

God ripened me.  So I see it is true: all objects in existence are wildly in love.

-m. eckhart

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What are you going to fall in love with today?  One year, my aim was to find something NEW to love every day.  One day, it was the copy machine in the teacher’s lounge.  (That must have been a bad day.)  One day it was my new coffee mug.  Another day it was a hug from a friend.  It didn’t have to be a life-changing event or a life-saving item, I just wanted to recognize that, even in times of turmoil or stress, all objects in existence were wildly in love.  My list looked ridiculous, but I did practice finding love in the innocuous.  And I practiced falling in love with life.

What are you going to fall in love with today?

Happy Falling.

-lisa

 

 

the sacred is in every moment

Sacred traditions abound as we move into autumn and winter in the northern hemisphere.  This November we honor Diwali, Hanukkah, and Thanksgiving as celebrations of sacred community.

photo cred EMA

As I move forward into the holiday season, my yoga practice helps keep me grounded.  It helps me remember to spend time in gratitude after every practice.  It helps me remember that the Sacred is actually present constantly, not just on holidays and holy days.

This quote is my favorite reminder:

“The Sacred is in every moment.

And if we find it—by paying attention to our breath, or the feel of the Earth beneath our feet, or the light in our child’s eyes—if we find it (by being present), we stay focused and disciplined.

When we find it, we reconnect with an infinite wellspring of motivation, inspiration, and love.

-Sivananda Yoga Teacher, Swami Ben Ralston 

Read more at: http://benralston.blogspot.com

bakery goodness: vegan pumpkin bread

So. It’s pumpkin. And it’s bread. And it’s vegan.  It speaks for itself.

Note: contrary to previous custom, I will include measurements for this recipe, as baking often necessitates measuring. (So my sister says. I generally feel otherwise.) Feel free to modify quantities.

bakery goodness: vegan pumpkin bread

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Ingredients:

  • 1 cup whole wheat flour
  • 3/4 cups almond meal flour
  • 1 cup brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 tablespoon pumpkin pie spice
  • 1 cup organic pumpkin puree
  • 1/2 cup cinnamon apple sauce
  • 1/4 cup maple syrup
  • 1/4 cup water
  • 1/2 cup chopped walnuts

Preheat oven to 350℉.  Place a rack in the center of the oven.  Line a bread pan with parchment paper.

In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt, and spices.

In a second bowl, whisk together pumpkin puree, apple sauce, maple syrup, and water.

Add the wet ingredients to the dry ingredients; fold all of the ingredients together. Fold in the chopped walnuts.

Bake for 1 hour and 10 to 15 minutes, or until a knife inserted in the center comes out clean.

Let the bread rest in the pan for 20 minutes, then invert onto a cooling rack, peel off paper.

Enjoy!

fall roasted veggie and black rice spinach salad

Fall is still a great time for salad… warm it up with roasted veggies and warm rice. Delicious. And colorful.

roasted veggie and black rice spinach salad

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Roast the following at 425 for 40-50 minutes or until soft and slightly charred around the edges

  • cubed beets, cubed sweet potatoes, cauliflower florets, and broccoli florets
  • 2 tablespoons olive oil
  • 3 shakes thyme, 3 shakes all-purpose seasoning, 3 shakes salt and pepper each

Cook black rice according to package, leave warm and keep some moisture in so it is rather sticky.

Serve over cold baby spinach salad, add pomegranate or balsamic vinaigrette to taste.

Eat a rainbow.

cozy tea

Crisp fall weather means it’s time to curl up with a warm tea and a good book.

Here’s my favorite fall cozy tea recipe: 

cozy tea

  • 1 sachet of get wellness tea by The Republic of Tea.
  • 1 dash of organic soy milk, unsweetened
  • 3 shakes cinnamon
  • 1 squirt local honey
  • somewhere cozy to sit

(steep for 5 minutes)