Psalm Isadora Yoga

During the winter months, we are in the season of Vata, air and wind. This can be very drying to our skin, and to our energy. This simple recipe will seal in your energy at night so that you will wake up more refreshed and nourished from your rest. Try it and see if you feel a little more balanced the next day. Sesame oil is very warming. You can find white sesame body oil from the bodycare section of your natural food store.

Before going to bed at night, rub a generous amount of sesame oil into your toes, feet and ankles (don't forget in between the toes!)

Milk is a very nutritious food source, and when it is warmed up it is easier to digest. If you are lactose intolerant, replace cow's milk with soy, oat or nut milk. This is a delicious nightcap before bed. In ayurveda, tumeric is considered a great healer which purifies the blood and is antibacterial.

8 oz Milk
Pinch of tumeric (until milk turns a golden color)
Pinch of cardamom powder
1-2 whole cloves
Honey to taste

Heat the milk on low until it begins to boil. Add tumeric, cardamom and cloves and stir until well mixed. Pour into a mug (strain out cloves) and add honey to taste. Super Yummy!

The change of season can bring dryness and allergies. Kitcheri is a warming and nourishing food which is easy to digest. You can think of it as the Indian version of chicken noodle soup. This recipe for kitcheri includes the root vegetables sweet potatoes and carrots. It can be used to supplement your diet, or as a mono-food fast.

Cleansing is essential in our lives today as we are bombarded with chemicals such as pesticides and food additives, pollution, sugar, drugs, alcohol and poor quality food. Many of us also suffer from stress and Fall cleansing can prevent diseases and create health. Eating a simple diet of easily digestible foods for 1-3 days is a good way to allow the body to cleanse and restore itself. In the winter months, this is a very warming and nourishing food.

Ingredients:
1/2 cup organic green mung beans
1/2 cup brown organic basmati rice
8 cups of distilled water
2 small or 1 large sweet potato, cut into large cubes with skin on
1 cop baby carrots, chopped into 1" pieces
2 heads baby bok choy cut into large pieces
5 tablespoons ghee or olive oil
1/3 ginger root, minced or grated (remove skin)
1/2 tablespoon Sea salt
1/2 teaspoon turmeric
1/2 teaspoon garam masala (spice blend)
1 organic onions, minced
1/8 teaspoon cayenne powder (optional)
1 organic lemon

Rinse mung beans

Combine water, beans and brown rice in large pot and turn on high heat until it begins to boil, then turn down to med-low heat

Add sweet potatoes, carrots and baby bok choy

Cover and simmer for approximately 25 minutes

Check often to see if rice and beans are soft, once they are soft add the spices, ghee or olive oil and ginger

Squeeze in the juice of the lemon

Turn down to low heat and simmer 10 more minutes

Turn off heat and let cool, the stew will thicken as it cools down

*All the ingredients for the kitcheri can be found at Co-Opportunity in Santa Monica. The beans, rice and spices are available in small quantities from the bulk bins.

These are excellent for quelling a desire for sweets and also as an energy lift for adults and children who need something packed with goodness. They are a source of protein, vitamins, minerals and anti-oxidants and can easily be adapted to your personal needs and tastes. If available use organic and raw ingredients.

Ingredients:
1 cup raw, unsalted nuts or seeds (finely ground)
Select one:
hazelnuts, brazil nuts, macadamias, sunflower seeds, pumpkin seeds, cashews, walnuts, peanuts.
1/2 cup Dried fruits (unsweetened type).
Select one: cherries, blueberries, goji berries, figs, apricots, prunes, crystallized ginger, peaches, nectarines. These should be soaked in water until they are softened if they are lacking in moisture and chopped before adding to the food processor.
1 T (heaping) Cocoa powder. Raw organic type if available.
1 T sweetener (optional) I use either Agave syrup or Xylitol. Agave has a low glycemic index. Xylitol is best for those on restricted diets. 1 t Vanilla or other flavoring of your choice (optional)
1 t Coconut butter (optional)
1 t crushed pepper flakes (optional)
For an extra energy boost you can experiment with bee pollen, royal bee jelly and chlorella powder.
Coating for truffles:
I recommend one of the nuts or seeds you selected for the truffle mixture. Finely chopped. Other coatings: cocoa powder, raw organic cocoa nibs or unsweetened coconut (shedded)

Directions:
Combine in a food processor until well mixed:
Ground nuts, chopped fruit, cocoa powder and your choice of flavorings.and sweeteners. Adjust ingredients if the fruits have been soaked and the mixture is too soft.
Place the mixture on a sheet of wax paper or saran wrap and shape like a rope, 1" in diameter. Cut this into 1" portions and roll each into truffles.
To make coating of each truffle easier, place the topping of your choice in a ziplock bag and toss a few truffles in at a time to coat them evenly.
Voila!
Make extra doubling ingredients and using different fruits or flavorings. Keep unused mixture refrigerated.

This recipe generously donated by Nicole Madie Caulfield

This is a fantastic deep dish recipe for a luncheon or dinner.

Ingredients:
6 medium Zucchini (chopped into 1/2 pieces)
8 green onions (sliced)
2 cups mushrooms (sliced)
2 cups red bellpeppers (chopped into 1" pieces)
2 cups black olives (sliced)

Olive oil mixture:
1 cup Fresh basil or 1t dry basil
1/2 t crushed red pepper flakes
1 t Himalayan salt
1/2 cup olive oil

Topping:
16 oz fresh mozzarella (small balls) or goat cheese.

Pesto mixture:
9 cloves garlic
1/2 bunch parsley (chopped)
1 cup walnuts
1/2 cup olive oil

Directions:
Combine ingredients for pesto mixture and set aside.
Combine Olive oil mixture in a medium size bowl.
After chopping each vegetable coat each separately in the olive oil mixture.
Layer half of each vegetable in a 9" baking dish starting with the
zucchini. Repeat with the other half of the vegetables.
Top with the pesto mixture. Then spread the mozzarella or goat cheese on top.
Bake covered at 400 degrees for 40 minutes.
Can be served with a tossed salad and crusty sourdough bread.

This recipe generously donated by Nicole Madie Caulfield