Dance to my Beets

“Wake up every morning with the thought that something wonderful is about to happen.”

I found this quote and when I read it, every cell in my body was like “OH! I like that!”

And for the most part, I think I do a nice job of having my thoughts flow similar to this one. Happy, full of love and un-fear based. But I am human, therefore, I have plenty of mornings where I wake up and it may take some coffee and a on-the-spot meditation reading to perk me back up to this level. And some days I don’t reach this state of mind until the evening approaches. Either way, I try to be gentle with myself, allow whatever will show up to be, and know that I always have a choice.Where my thoughts go, energy goes.

Sometimes, when I am having trouble interrupting my negative stream of thoughts I will just dance. Have you ever heard that movement is depression’s worst enemy? Ya! I’ll turn on some sounds that get my chakras moving and I dance. And before I know it, because I just moved a little, my once negative stream of thoughts has been shaken out and forgotten about. Sweet!

To go along with my twist and shouts, I decided to bring in the right beets to really get ya movin’!

Ra-Ra-Ra-RAWvioli

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Pink Ravioli!! Can you stand it?? I know I couldn’t

I love eating the plant based way! And I love LOVE eating the raw way, but preparing raw foods still intimidate me a bit. Some of the recipes I have come across have just called for machinery or ingredients that I am not capable of achieving right now. So, when I do raw, I look for the simplest, yet tasty, recipes.

I came across this ravioli made from beets and cashew cream and I was on my pink cloud (he he, get it, pink cloud. Ha!) I was inspired by rawfoodrecipes.com to create this work of art. And that is why raw food amazes me and intimidates me all at the same time. It is like art work to me. Be sure to check out this site if you want to find not only fab raw recipes, but simple ones, too! I know I plan on creating more from this site. It is just FULL of inspirational goodies!

Rawvioli with Beets and Cashew Cream Filling:

2 beets

2 tablespoons extra virgin olive oil

2 tablespoons agave

2 tablespoons lemon juice

1/2 cup cashews

1/4 cup water (possibly more)

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon salt

1 clove garlic

Preparation:

Slice your beets thinly. Then, in a medium bowl whisk together lemon juice, agave and olive oil. Add the sliced beets and toss to coat them. Let the beets marinate in mixture for a few hours, even overnight.

When beets are finished soaking and they are softened, blend the other remaining ingredients (cashews, water, oregano, basil, salt, and garlic) until creamy.

To assemble:

Lay one slice of beet down on plate and place about a teaspoon or so of cashew cream in the center. Top with another beet slice and lightly press down. Drizzle a little olive oil on top when finished assembling beet ravioli.

Have fun with this! I was able to cut out some heart shaped beets with some kitchen scissors when I was sliced up my beets for the marinating. They pleased my inner child and my inner belly! 🙂

Just to really add a little boogie to things, you must know that beets are super special for our bodies! They build the heart muscle, calms the spirit, promotes circulation, purifies the blood, helps out the liver and adds moisture to the intestines! Soak it all up and dance it all out, my friends!

Light & Love,
Amanda

 

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Meet me upside down!

So, in my yoga practice I have been really working on inversions.You know, hand stands, head stands, tripods, and wheels, among others. I have found them to be the most liberating and challenging poses all at the same time! Some I can do without assistance and some, well, I use my good friend, Wall, to lean on from time to time. What I have uncovered is that the most challenging aspect of inversions lies in my mind, rather than in my strength. Just like when I am approaching a scary opportunity in life, that fear is all in my mind, too. Funny how life shows up on my yoga mat, er, my yoga mat is a representation of my life. Ha!

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Unforgettable words that my dad used to share with me as a little girl, “Its all in your mind, Amanda. Go for it!” So, I have been. And with the inversions that I still lean on Wall for, well, instead of judging myself that its not good enough and telling myself that I should have gotten this pose by now, I have moved to a place of acceptance and gratitude. I thank my body for showing up for me. And I keep practicing. And I keep noticing my thoughts. And that is what its all about!

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Challenge yourself! Meet me upside down! I try to take a moment out of each of my days to do this. Sometimes it is only for 10 seconds and others its an hour (with breaks) of just practicing inversions, and of course I get to practice my inversions in my yoga classes with the energy of my fellow yogis and my fabulous teachers encouraging and assisting me. It is nice to take a break between my work-homework-puppy shuffle just to play and let my world go upside down. It helps me to change my perception, even if only for a moment. It gets my cells in sync, my blood flowing, cleanses my arteries of toxic substances, and it makes my heart happy and chill. (No really, inverting puts the heart into relax mode!)

What is that saying, “An apple a day keeps the doctor away?” I will add onto this and say, “An inversion a day keeps the doctor away!”

So, here’s to turning your world upside down!

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After all that, I think it is time for a little snack. But, please, do not attempt to make this snack while you are upside down! 🙂

I give you Plant-Based “Tuna” Salad!

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Ingredients:

4 cups of cooked garbanzo beans (chick peas) (your “tuna”)

1/2-3/4 cup of veganaise

2 celery stalks, diced

1/4 onion, diced

3 tablespoons mustard

Splashes of rice wine vinegar

Salt & Pepper to taste

Mash up the garbanzo beans. Then mash and mix all the other ingredients together! Voila!

In this pic I used thin brown rice cakes. I loaded up a generous scoop of my tuna salad onto the rice cake. Then, I sliced up some cucumbers and put a slice of cucumber on top of the “tuna.” So tasty! I could not stop eating this. I ate it right out of the container without any rice cake or cucumber, as well. It was THAT good.

Also, just a little side note for, garbanzo beans are favorable to the pancreas, stomach, and heart, according to my food bible, Healing With Whole Foods, by Paul Pitchford. You can get a double dose of heart-balancing energy from your headstands and garbanzos! YUM!

Enjoy!

Light & Love,
Amanda