Weekly Yoga Teaching Schedule

My Teaching Schedule: No public classes at this time, sorry.

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Wednesday, April 6, 2011

My Ego Is Stalking Me

It shows up at my doorstep uninvited, unwanted and most unwelcome. I thought I was rid of this pest called ego, done with it, finito. Like a reformed addict free from drinking the Kool- Aid of self-importance and arrogance. Teaching the joys of humility and detachment from pride to my students. Proud of my ascent onto the ladder of enlightenment, only to miss a rung in my selfish giddiness. The I-Maker skulked back into my life as I happily donated a trailer full of old household items and a large turkey to a soup kitchen last holiday season. Feeling like Santa Claus riding in on his sleigh, I apparently expected the receivers of this generous gift to kiss my feet. Wow, was I disappointed! The manager of the Love Kitchen was grateful for my 25+ year old stove and 20+ year old mattress, just not to my ego's satisfaction. The shocking revelation to me was that I had expectations at all. Concealed from my conscious mind, ego leaped out into my path and unnerved my higher Self.  Pride and ego are survivors and, not unlike a scorpion, can go a year without being fed and live in sub zero temperatures. And like scorpions, are practically impossible to eradicate. Trust me, I know about living with scorpions. So I now treat this unwanted pest by dousing it with daily meditation, staying vigilant of my inner thoughts, and as a last resort, stomping on it mercilessly with the shoe of humility. Just remember, scorpions crawl into your slippers, climb walls and hide behind your bath towel. They show up in the most unlikely places...and it's scorpion season in Phoenix again.

Sunday, April 3, 2011

My Venture into Juicing Red Cabbage

How to choose the right cabbage? Select tightly wrapped crisp leaves with no browning on the edges. Never having purchased a cabbage before, I went out on a limb and ended up with a healthy looking head (inside resembles a cerebellum, weird). Now, how to juice it. I was startled at what a red cabbage's innards look like, swirly red & white veins and very dense. Make sure you have a sharp knife on hand, I only work with Wusthof Trident knives, a good utility knife did the job here. You'll need to cut the halves lengthwise again and again until they will fit into the feeder. I was concerned about how to clean the leaf crevices, but they were so compact I just slightly pried them open under running water and no dirt or other surprises washed out. Breville's manual suggest a low speed setting but this super food cabbage is packed full of crisp leaves and I found the high speed pulverized it easier. How does it taste? Surprisingly mild and pleasant, similar to bok choy but a bit sweeter. It packs a wallop of Vitamins C & K.
 So here is the recipe I used to create this ruby red anti-cancer, inflammation reducing, anti-oxidant concoction: 1 medium red cabbage, 2 lbs. of carrots (ends sliced off), 1 head of celery (clean off ends) and 1 lemon (peeled). Divide all veggies equally into 2 piles and juice. I tossed in 2 apples 'cause they were there, but it almost sweetened the juice too much. Makes 64 oz. Salute!