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Posted by on Jan 16, 2013 | 2 comments

Wanderlust and the Present Moment

I recently returned from an awesome three week trip that temporarily exacerbated my longing for early retirement.

While travel is one of my passions, I realize that all power is in the present. Instead of dragging  myself through my normal everyday life, I’ve decided to spend less time dreaming about living out my future plans and more time enjoying where I am right now. Instead of taking on a resolution that would be forgotten by the second week of January, I’ve decided to give the year a general focus.  My only objective for 2013 is to develop my ability to stay present and face everyday with a grateful spirit.

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Posted by on Oct 29, 2012 | 0 comments

Curried Squash and Apple Soup

3 C veggie broth
1 Tbs vegetable oil 

1/2 chopped onion
4 C cubed butternut squash
3 diced apples 
1/2 C chopped celery
3 tsp curry powder
1 tsp ginger

Heat oil, saute onion till soft. Add squash and remaining ingredients. Cover and simmer till squash is tender. Puree in blender or food processor.

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Posted by on Oct 28, 2012 | 0 comments

Apple Romaine Salad

2 shredded romaine hearts
1 diced red apple
1/4 C diced red onion
2 Tbs apple juice 
1 dash ginger
1 dash cinnamon
freshly ground black pepper

After dicing the onion soak it in ice water for about 20 minutes.  Combine apple juice and spices.  Toss with other ingredients.

Tip: To make sure you get the crisp, sweet tasting red onion this recipe calls for, avoid onions that are growing thick sprouts. A fresh red onion should feel firm and have a fairly neutral odor before cutting. 

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Posted by on Oct 26, 2012 | 0 comments

Curried Split Pea Soup

3 C spinach

4 C split peas
1 Tbs veg oil
1 C chopped onion
1 Tbs minced garlic

1 Tbs ginger
1 tsp cumin

1 tsp curry powder
1/2 tsp turmeric
1/2 tsp coriander
1/2 tsp cayenne

Saute onion and garlic in large pot.
Add spices and saute for 3 minutes
Add split peas and 8 cups of water
Bring to boil, reduce heat, cover and simmer until peas are soft
Add spinach – cook until wilted

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