Ring Ring…Universe Calling


“Respond to every call that excites your spirit.” -Rumi

I love this quote. I love many quotes from Rumi. I can connect to them. But this one, can I say, really excited my spirit.

There are a few callings that have been pending for me lately… becoming a yoga teacher and writing a book are the two loudest ones at the moment. And I am sure many more will come. But those are the two currently that the universe is putting in motion for me and I there are times where I question myself, and I ask myself, “Am I really supposed to do those things?!” And then I find myself getting down or discouraged because certain things are not quite in order and I want to do these things right now! Then, I saw this quote. It was like my permission from the universe and it sent electricity through every cell in my body and immediately raised my vibration.

I believe that I have daily callings and life callings. Many of my life callings I feel I am putting into action now or preparing to put them in action, and I believe that more will continue to be revealed to me. As for my daily callings, sometimes they stay the same each day and sometimes they change. Sometimes my calling for the day is to do a crazy dance, paint a pretty picture, write a thank you note, smile at a stranger,  take my pups to a new dog park, stand on my head in yoga, clean the house, call an old friend, smell a flower, have a dance party in my car, have a movie night with my hunnie, swim in the ocean, or just simply rest. Sometimes it is several of those callings in one day. The point is, they all excite my spirit and I think that aside from creating awareness in our mind and space in our hearts, we are here to respond to the callings that excite our souls.

Another thing that excites my spirit is eating food and sharing it with you!

Today I have two salads that are bound to excite your spirit, that’s for sure. They aren’t your ordinary greens and lettuce type of salads, but they will certainly raise your vibration of your taste buds and your body will be thanking you over and over again.

The first salad is the Southwestern Sweet Potato Salad that was inspired by twopeasandtheirpod.com. The colors were like one bug party in my salad bowl and the taste was delicious! I definitely had seconds!


You Will Need:

4 medium sweet potatoes, peeled & cut into 3/4 inch slices

1 tablespoon olive oil

salt & pepper, to taste

1 ear of sweet corn, husked or frozen corn

1 15oz can black beans, rinsed & drained

1 red pepper, diced

2 green onions, chopped

1/2 cup cilantro, chopped

2 avocados, pit & skin removed, chopped

juice from 2 limes

salt & pepper, to taste

To Prepare:

In a large bowl, toss the sweet potato slices with olive oil. Season with salt and pepper. Place the sweet potatoes on a grill over medium heat. Cook until tender, about 8-10 minutes on each side. When the potatoes are close to being finished, place the ear of corn on the grill and cook for 3-4 minutes, rotating the cob so all the sides are cooked evenly. I only had frozen corn, so I steamed my corn separately in a pan on my stove. Let the sweet potatoes and corn cool to room temp.

Cut the sweet potatoes into cubes and place in a large bowl. Remove the corn kernels with a sharp knife from the cob. Put the corn in the bowl with the potatoes. Stir in the black beans, red pepper, green onions, cilantro, and avo. Squeeze lime juice over the salad and stir until combined. Season with salt & pepper. Serve & enjoy!

*Salad will keep in fridge for up to 2 days.

If you are not in the southwestern mood, this next salad may be for you. It is the Quinoa Salad with Asparagus, Peas, Avocado & a Lemon Basil Dressing, also inspired by twopeasandtheirpod.com.


You Will Need:

For the Lemon-Basil Dressing:

3 tablespoons olive oil

3 tablespoons fresh lemon juice

1 teaspoon honey or agave or maple syrup

1 garlic clove, minced

1 tablespoon fresh basil, finely chopped

Salt & pepper, to taste

For the Salad:

2 cups water

1 cup quinoa

2 teaspoons olive oil

1 small bunch asparagus, about 15 spears, cut into 1-inch pieces

1 tablespoon fresh lemon juice

1 cup frozen peas

1 avocado, chopped

Salt & pepper, to taste

1/4 cup basil, chopped (optional)

To Prepare:

In a small bowl, combine the dressing ingredients. Whisk to combine or shake up in a jar or container with a lid. Set aside.

Add water and quinoa to a saucepan and bring to boil over medium heat. Boil for about 5 minutes and then turn the heat to low and simmer with lid for 15 minutes, or until the water is absorbed.

While the quinoa is cooking, cook the asparagus. In a large skillet, heat the olive oil over medium heat. Add the asparagus and fresh lemon juice. Cook until tender, about 5 mins. Stir in the peas and cook for an additional 2 minutes.

In a large bowl, combine quinoa, asparagus, peas, and avo. Pour the dressing over the salad and stir until evenly coated. Season with salt and pepper, to taste. Stir in fresh basil if you choose. Serve and enjoy!

*I topped my salad off with shredded zucchini I had leftover from another recipe and some shelled hemp seeds. Also, I made this salad again the next day (because it was so tasty, everyone ate it right up!) but I also added some broccoli into the skillet with the peas and asparagus and mixed to together with quinoa. Just as tasty! Feel free to add whatever your tummy is telling you it needs! Just because there is an ingredient list and instructions, doesn’t mean you can’t step outside that and get a little crazy! Whatever excites that beautiful spirit of yours, get it on, my friend!


Light & Love,

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’!



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


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,