Monthly Archives: March 2011

wednesday wisdom

People travel to wonder at the height of mountains, at the vast compass of the ocean; and they pass by themselves without wondering.
St. Augustine


this could be you…

(gracias, armando z)

In hammock. In Samasthiti. Or both.

In less than a month, I’m Costa Rica bound to lead the next installment of the YOGA | SURF | RETREAT series (as of today, one bungalow left! Contact me if you want to come for $300 off the listed rates!). Given the early spring chill (which has been perpetually preceded by the endless winter freeze), I can’t help but be somewhat attached to the daydreaming that comes along with an upcoming trip: sparkly sand, papayas with lime for breakfast, tan feet (I love them!), yoga in a jungle. And maybe the best part yet: stepping outside in the morning, and having the temperature outside be WARMER than inside. Months of enduring the smack of cold air on your face really whittles away at a fragile soul. I know this attachment isn’t very yogic. But anticipation is also one of the best parts of retreating, right?

What about you? What are you looking forward to in April?

meatless monday: quesadillas

I just got back from a quick trip to Palm Springs, where I met my family for a few days and laid around (getting a base tan for my upcoming YOGA.SURF.RETREAT in Costa Rica!) and ate my weight in chips and guacamole. I’ve got Mexican food on my mind. So. Let’s have quesadillas tonight!

Adobe Grill at La Quinta Resort in Palm Springs

I’m digging Heidi Swanson‘s quesadillas, “unda-style.”  Adding Greek yogurt and avocado (plus the “unda-style” beaten egg) makes this more of a luxury meal and less of a greasy cheese fest. Click through for recipe.

wednesday wisdom

Friendship is born at the the moment one person says to another, “What! You too? I thought I was the only one.”
C.S. Lewis

meatless monday: spring greens

Today has been a rough one, friends. This weekend, we here in New York got a little taste of what spring could be, but then today, the first full day of vernal equinox, winter reappeared (Snow! Sleet! Wind! Clouds!). The Orange lost last night in a heartbreaker. Let’s just say I’m not feeling like cooking today. Luckily BlissTree has a Meatless Monday Roundup of spring-inspired dishes that inspire more than this heinous day.

green lentil soup with curried brown butter

Click through for full slideshow of ten delicious recipes.

wednesday wisdom

I shut my eyes in order to see.
Paul Gauguin

meatless monday: quinoa banana nut muffins

These gorgeous little muffins, via The Well Daily, make use of fun alternative flours (quinoa! whole wheat!) for an added punch of protein and texture. And a kiss of dark chocolate and crystallized ginger add some interest too. These look great for breakfast or dessert.

Quinoa Banana-Nut Muffins (The Kitchen of Taided Betancourt)
Makes 12 muffins

  • 2 cups walnuts
  • 1/2 cup crystallized ginger, finely chopped
  • 1 cup dark chocolate chips
  • 1/2 cup quinoa flour
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 stick salted butter, cut into 8 pieces
  • 1/2 cup brown sugar
  • 1/2  cup sugar
  • 3 large ripe bananas
  • 2 eggs
  • 1/3 cup low-fat yogurt
  • 1 teaspoon vanilla extract

Preheat oven to 350. Place 12 baking cups in a muffin baking tray.

Measure 1 cup of the walnuts onto a baking sheet and toast in the oven for about 8 minutes or until fragrant and golden. When done, let cool for a few minutes, then chop until very fine and set aside. Crumble the rest of the walnuts with your hands and set aside.

Sift the dry ingredients into a medium bowl.

Place the butter and sugars in the bowl of a standing mixer and mix on high speed with the paddle attachment until light and creamy, about 3 minutes. Using a rubber spatula, scrape down the sides of the bowl, add bananas, and mix for about another 30 seconds. Add the eggs, one at a time, add the yogurt and vanilla and mix until combined. Add the dry ingredients and the toasted chopped walnuts to the bowl and mix on low speed until just combined.

Remove the bowl from the mixer, scrape down the sides and fold in the ginger and chocolate chips until uniformly combined. Using two spoons, drop the batter into the prepared muffin tray. Sprinkle the un-toasted, crunched nuts on top of each muffin and bake for 15-18 minutes or until toothpick inserted in the center of a muffin comes out dry. Cool the muffins on a wire rack for about 10 minutes.

(P.S. sending big love and a happy birthday to my amazing dad! Here he is, a few years younger but no worse for the wear, walking me down the aisle. Love you pops.)