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Archive for the ‘Persian’ Category

Chocolate and banana is a winning combo any day.

Dunno about you, but the recent events in the Middle East, combined with the relentless weather we’re having here in New York City, make me want to crawl under the covers and hide, preferably with a delicious, comforting dessert in hand.  Alas, hibernating isn’t really an option for me, or for most of us, I imagine.

But we CAN have a luscious dessert every now and then when we desire escapism. As my English Lit prof used to say, “Why the hell NOT?”

Maybe a chocolate cherry trifle made with leftover chocolate cake?

Or how about a creamy, dreamy pudding parfait? Yeah, sounds good to me right about now. Plus, it’s the perfect excuse to bust out my parfait glasses. But. . .

Making pudding from scratch certainly not my thing. In the immortal, hyperbolic words of my friend Denise, it “ruins my life.” Yeah, safe to say that custard making and I don’t get along. Ugh, I simply hate making custard. It always breaks or curdles on me, and frankly, I have limited patience for endless whisking, or for recipes that take too much time.

Avocados are the surprise ingredient in the easy, fast, chocolate pudding element of today's recipe. Vegan chocolate pudding? Yes, it does exist, and it's easy to make.

Luckily, when in the mood for something custard-y, I’m not above using instant pudding and have figured out, via my blogging friends, a fast, healthy way to make a chocolate pudding that involves nothing but the blender and a few ingredients you likely have on hand already: avocados, cocoa powder, bananas, a bit of liquid, and sweetener. It’s a pudding that’s actually quite healthy. It’s full of good fats from the avos and chocolate is healthy in moderation. (Yes, you read right: avocados and chocolate, so read on!)

The bananas in the chocolate pudding give it sweetness, so go easy on the added sweetener (taste as you go).

Milk Free Banana Chocolate Pudding Parfaits with Cardamom

Ingredients

  • Banana pudding mix (3.5 ounce box; check ingredients for milk if this is a concern)
  • Coconut milk in the amount prescribed by the pudding box directions (usually 2 cups)
  • 2 teaspoons cardamom powder (optional)
  • 2 small, ripe avocados or 1 large avo
  • 1 medium banana
  • 4 Tablespoons unsweetened cocoa powder
  • Sweetener, options include: agave, maple syrup, date syrup, simple syrup. (Start with a Tablespoon and add more to your taste as needed. If using liquid stevia, start with a drop or two, then work your way up as needed.)
  • Chocolate chips or shavings for garnish (optional)
  • Fresh banana slices for garnish (optional)
  • Whipped topping for garnish (optional; use non-dairy if you’re staying milk-free)

Directions

1. Make banana pudding according to package directions, adding 1/2 of the cardamom powder to the mixture as you blend. Place in the fridge to chill for at least 5 minutes while  you make the chocolate pudding.

2. In a blender, place flesh of avocados, chunks of banana, cocoa powder, remaining cardamom powder, sweetener (if using), and a splash of coconut milk or water to help things blend. Now blend until smooth. Add more cocoa powder if you need to thicken. Thin it out with liquid if needed. Test for sweetness, and add more sweetener if needed.

3. Make sure banana pudding is set and “scoopable” with a spoon. Once it’s set, in a decorative parfait glass, layer puddings in alternating layers, starting with chocolate pudding first (it is denser than the banana pudding). End with a layer of banana pudding, then top with garnishes of choice, if using. Settle in under the covers or on the nearest couch, and enjoy.

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Fesenjan is a beloved Iranian pomegranate-walnut stew. It can be made with chicken, duck, or without meat. What you see above is a version made with mushrooms and chickpeas, a departure from the classic recipe. Note my greenery "garnish" isn't really edible ;-) This is my fast, 15 minute version of khorest fesenjan.

Yes, you read right. A 15-minute version of beloved Persian koresht fesenjan.

What??????

For the uninitiated, it’s a stew of ground walnuts, pomegrante molasses, and, often, chicken. It has a sweet and sour flavor that might sound weird on paper, but tastes oh-so-good on the palate. It also has a bit of a reputation: a rep as something that takes a good while to cook.

We chatted about this recipe on here before:

But today’s offering is a quickie take on the slow-cooking classic. Over the weekend, a reader, Almaz, and I were chatting on Facebook. She loves the blog and had such kind words of encouragement for me. I was really touched. So I asked her if there was anything in particular she’d like me to post about. She jokingly (I think), said “15 minute fesenjan.” I immediately thought about a slow cooker version, that potentially could have only 15 minutes of hands on time.

Then today, while tinkering around in the kitchen, I realized a truly fast fesenjan, made in 15 minutes from start to finish, IS doable. If you have the following, already ready:

  • Pomegranate PASTE or MOLASSES (pre-thickened, you see!)
  • Ground walnuts.
  • Pre-cooked chicken (if using).
  • Pre-cooked rice (if serving over rice). Or you could use quick cooking rice. (Not as tasty as homemade, but just sayin’)

So here we go. Don’t blink, guys, or else this recipe will be over before you know it:

15-Minute Khoresht Fesenjan (Pomegranate Walnut Stew)

Time: 15 minutes

Yield: Approximately 4-6 servings. ( The nuts make this a very rich dish.)

Ingredients

  • Neutral cooking fat of choice (butter, grapeseed oil, etc)
  • 1/2 medium onion
  • 1 cup pre-ground walnuts
  • 1 Tablespoon sumac
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 cup pomegranate molasses or pomegranate paste (can find on Amazon)
  • 10 ounces of mushrooms (optional)
  • 1 cup of chicken broth, vegetable broth, or water
  • 1 14-16 ounce can of chickpeas, rinsed (optional)
  • 1 cup of pre-cooked chicken, cut into bite-sized pieces (such as leftover roasted chicken)
  • Honey, sugar, or agave nectar to taste
  • Salt and pepper to taste

Directions

1. Over a low heat, heat oil or butter in a Dutch oven.

2. As fat warms, dice onion.  Add it to the pan and cook for about 5 minutes, stirring periodically. (Chopping the onion very small will help it cook through faster).

3. As the onion cooks, slice mushrooms (if using) and drain and rinse chickpeas (if using).

4. Lower the heat, and add walnuts to the onions. Toast walnuts lightly, turning often, for 30-60 seconds, or until you smell a hint of fragrance. Immediately add in spices, and cook for about 30 seconds more. Turn heat off.

5. Add in the pomegranate molasses/paste, stock or water. Stir well, then add in any of the following that you’re using: chicken, mushrooms, chickpeas. Put the heat back on, then increase heat to high until stew boils. Drop the heat down to low.

6. Cook for 5 minutes more, until mushrooms are cooked through and chicken, if using, is warmed through. (You can cook this dish longer if you wish, up to half an hour, but the shorter cooking time works if you’re in a hurry).

7. Adjust seasonings to your taste. If you want it sweeter, add in sweetener of choice, stir, taste. Repeat until you’ve reached your idea sweet-sour ratio.  Serve over rice of choice and enjoy.

That’s IT!

Enjoy it over rice of your choice.

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Spicy Winter Tea with cookies.Yes, tea served in a coffee mug. I have so much tea, I don't have space for actual tea sets. ;-) Plus a student gave me these mugs, and I happen to really like them.

Nothing warms my heart quite like a cup of hot tea and a plate of cookies on a cold winter’s afternoon.

Have I ever told you guys about my tea collection? No joke, I have about fifty, as in 5-0, different types of tea. taking up a fair amount of precious real estate in my kitchen. This is even more ridiculous when you consider that I’m rockin’ a cramped New York City Prewar galley kitchen that, outside of the appliances,  hasn’t seen an update since the Nixon administration.

Quality tea deserves quality cookies. I didn't make these. I let the experts at my fave Middle Eastern pastry shop, Laziza in Astoria, NY, do that.

Percentage wise, tea takes up a huge amount of my storage space, but I’ve no regrets. That’s because I’m the type of person who sometimes looks forward to the post-meal cup of tea more than to the meal itself.

Yes, Persians love their tea, and I’m no exception, as my dedication to my collection shows. My fam might consider my stash of all sorts of teas–from green jasmine, to chocolate mint, to Tiramisu–a bit weird. In Iran, the teas I remember were always black teas brewed to a beautiful dark amber, served with cubes of sugar and savored often.

The way the cookie crumbles. . .when it crumbles in my tea, I love it. Love to drink up those little cookie bits. Ha!

A quality black tea, maybe an Earl Grey, is where it’s at when we’re chatting about Persian tea. P.G. Tipps brand works for me, but even good ol’ Lipton will do the trick.

About the only bad memory I have about tea is the time in Iran when I knocked over my uncle’s tea cup and got a blister on my foot. Whoops! That taught me a valuable lesson: awareness of hot beverages!

Today’s tea is super simple. You just brew the black tea of your choice, and add in a few chunks of fresh peeled ginger, a cinnamon stick or two, cardamom pods, and a shake of rose or orange blossom water. That’s it.

Afternoon delight!

If you’re hot where you are now and want a cool tea option, try my Persian Iced tea with a Rose Water and Cardamom Infusion, which was featured on Saveur Magazine’s “Best of the Web” a few months back. For now, the hot pot:

Warming Winter Spiced Tea

Brew black tea of your choice according to package instructions. For each cup of tea, add in the following:

  • A chunk of fresh, peeled ginger
  • A cinnamon stick
  • Up to 3 cardamom pods
  • A splash of either rose water or orange blossom water

Serve with cookies (or “biscuits”) of your choice, and enjoy.

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Persian Sugarplums. These are simple and can be made quickly with any dried fruits and nuts you have on hand.

Merry Holidays, everyone! Does anyone really know what sugarplums are? What confection, precisely, is that Sugarplum Fairy in The Nutcracker dancing for anyways?

Turns out they’re balls of dried fruits and nuts, sometimes with spices added in, perhaps coated in powdered sugar. Well, besides sounding Christmasey, this all sounded very Persian to me. So I tooled around online, found some simple sugarplum recipes, and tweaked them to add a Persian twist. Voila!  Beautiful, tasty, festive holiday treats.

Simple to make, tasty, and these goodies actually taste better as the days go on. Time in the fridge give their flavors time to meld.  They’re plenty sweet, but perhaps a nice change of pace from all the cookies you might be enjoying lately.

 

These easy to make sugarplum are fast to prepare, and excellent with a cup of perfectly brewed hot tea.

Saffron-Infused Sugarplums

Prep time: 20 minutes or less, depending on what method you use to prep your fruits and nuts

Yield: Approximately 20 balls

Note: You can play around with the proportion of fruits to nuts, the types of fruit and  nuts that you use, and the spices. This recipe is extremely flexible.

Ingredients

  • 1 cup of slivered almonds
  • 1/3 cup pistachios, shells removed
  • 2 cups of mixed dried fruit. (I used Mariani’s mixed fruit, a blend of tender fruits I get at Costco, which includes apricots, plums, peaches, pears, and apples)
  • 1/2 c cup dried sour cherries
  • 1/4 cup honey (if vegan, use a vegan friendly option like molasses, agave, etc)
  • Pinch saffron dissolved in about a tablespoon of hot water
  • 1 Tablespoon pumpkin pie spice blend or Persian Spice Blend (Advieh)
  • 1/2 teaspoon vanilla extract (optional)
  • Shredded coconut flakes and/or confectioner’s sugar for garnish (optional)

Directions

1. Chop nuts into pieces, either via hand, crushing them with a rolling pin inside a bag, or use a blender or food processor to pulse once or twice to chop the pieces.  Chop or food process/blend the the fruits as well. Remove fruit and nut mixture from food processor or blender (if using), and set aside in a bowl.

2. Add honey to another bowl. Infuse honey with saffron and hot water, and then add in the pumpkin pie spice or Persian spice blend and vanilla (if using). Mix well.

3. Combine honey mixture with fruit/nut mixture, and mix very well.

4. Use your hands to form this mixture into balls. (Mixture will be very sticky. Keep a dampened cloth handy to wipe down your hands periodically). Roll in confectioner’s sugar or coconut flakes, if using. Refrigerate in an airtight container and enjoy at your leisure.

 

Happy Holidays, Merry Christmas to those who celebrate it, and wishing every one of you a fantastic 2011!

 

 

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This is headshot of moi featured in the article on Persian food blogs and bloggers at America.gov. Photo by Marisa Train.

We’re famous! Well, maybe not famous famous, but at least duly noted in the media.  My little blog, along with two other Persian-flavored faves, My Persian Kitchen, and Turmeric and Saffron, has been featured on America.gov. Very cool. An honor, really! Scroll down for linkage.

It was interesting being interviewed by the reporter, Jeff. Strange for me to be on the other side of that equation. During my time in journalism, I got used to being the one who asked the questions, not the other way around. ;-)

I didn’t see this linkage until today, until Shayma of The Spice Spoon, another fantastic blog, notified me. Thanks, Shayma!

Persian Food Bloggers Give Readers a Taste of Iran

And the sidebar story:

Iranian Recipes and Memories Connect Bloggers and Readers

Read up an enjoy!

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In my world, no holiday is needed to enjoy chocolate, but the holidays sure are a great excuse to do just that. I posted this recipe last year, almost exactly a year ago, in fact. It stands the test of time, and it’s worth sharing with everyone again.

Like many of you, I’ve hardly had time lately to eat a cookie, much less bake them. But my plan is to carve out some time this weekend to make some of these dreamy, delicious, chocolately drops of goodness.  Thankfully, the recipe is simple.  You’ll be impressed at how the flavors of chocolate, cardamom, and sour cherry play off of each other.

Enjoy and have a fabulous weekend!

Note: Adapted from  a recipe in the December 2009 issue of Body + Soul Magazine. Photo to the right by Stacey Young.

Chocolate Drop Cookies with Sour Cherries and Pistachios

Prep time- 15-20 minutes

Cook time- 8 minutes Max

Yield: 5 dozen (or slightly less if you like cookie dough as much as I do)

Ingredients

  • 1/4 cup unsweetened cocoa
  • 1/4 cup all-purpose flour (I used pastry flour, and it worked perfectly)
  • 1 scant teaspoon cardamom powder
  • 3 egg whites (save the yolks for another use. Perhaps for a custard or for feeding a pet)
  • Small pinch of salt
  • 2/3 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup bittersweet or semisweet chocolate chunks or chips, melted and cooled (If you are avoiding dairy, check the ingredient list to make sure there are no milk products in the chocolate chips/chunks).
  • Generous 1/3 cup chopped, dried sour cherries
  • Generous 1/3 cup toasted pistachios plus approx. 2-3 Tablespoons more for garnishing tops of cookies
  • Generous 1/3 cup chocolate chips or chunks, NOT melted

Directions:

1. Preheat oven to 375 F.

2. In a small bowl, whisk together the cocoa and flour and cardamom powder.

3. With a hand mixer, or a stand-up mixer fitted with a whisk attachment, beat the egg whites and salt at medium speed until frothy. (You’ll see bubbles). With the mixer running, slowly add in the confectioners’ sugar. When all of it has been added, raise the speed to high, and beat until the egg whites are the consistency of marshmallows. Now beat in the vanilla.

4. Reduce the mixer speed to medium, and beat in half of the melted, cooled chocolate. Then beat in half of the cocoa-flour mixture, scraping the sides of the bowl to incorporate all ingredients. Repeat with the rest of the chocolate and cocoa-flour mix. Stop the mixer.

5. By hand, gently fold in the cherries, pistachios, and chocolate chips or chunks. Let sit until thick enough to scoop, about 5 minutes.

6. As dough sets, prepare parchment paper and place on cookies sheets.

7. Now it’s time to scoop the cookie dough onto the cookie sheets. Scoop by the level teaspoonful. Leave about an inch in between cookies. Try to keep the cookies the same size to ensure they cook evenly.

8. Garnish cookies with whole and/or pistachio pieces. Looks so festive and pretty!

9. Bake 6-8 minutes, until cookies are a bit cracked on the outside. (I personally like my cookies on the soft, moist, and chewy side, so 7 minutes was plenty of time for mine in my particular oven. If, like me, you prefer softer cookies, remember, they might look slightly undercooked when first taken out of the oven).

10. Remove from oven and let cool. This is the part where recipes always say to cool the baked goods on a wire rack. Well, I don’t own any wire racks, so mine just cooled on the sheets, and no one’s complaining.

Approximate Nutrition facts from Body + Soul Magazine:

Note, my version is probably a bit more caloric, due to my heavy hand with the cherries, pistachios, and also due to the fact that I added in extra chocolate chips :-) Hey, it’s the holidays! :

Per cookie:

30 Calories

1 gram protein

4 grams carbohydrates

1.5 grams of fat (0.7 saturated)

0 grams of fiber

 

Updated to Add a BONUS: Fun Weekend Contest. Win a $50 shopping spree on one of my favorite sites, iherb.com . Stop by Love Veggies and Yoga, one of my favorite blogs, to find out how.

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Photo courtesy of Stock.xchng (Cuz I'm feelin' too lazy to snap my own pic of my sprouts from the farmer's market).

Happy Thanksgiving, everyone! I hope anyone who’s celebrating is having a most excellent time. And if not, at least excellent food ;-)

What am I grateful for this year? For starters, for taking the year off from being Head Biyatch in Charge in the Kitchen. That’s right, I’m putting up my mitts and saving the cute Anthropologie apron for some other holiday, because I’m officially not cooking Thanksgiving dinner this year. I think the technical term for how I feel about this is: “Wooo hooo!”

To put this into context, this is a major departure for me. I’ve been in charge of Thanksgiving for several years now. Don’t get me wrong; typically, I loved every second of it. Sure, there were stressful moments. (Sourcing organic, free range turkeys can be a bit of a hunt, and prepping and cooking everything takes some planning and coordination).  Yet overall, I was totally into it. Fast forward to this year. For many reasons, both big and small, I strongly felt that I needed a rest from Hostess With the Mostess duties. When I expressed this sentiment to my friend Khat, she promptly invited me to celebrate the holiday with her family in Long Island. Score!

Khat, left, and me, right, at her brother's wedding, April 2010.

Yes, this is the same sweet friend who invites me to dinner on random nights, and whose brother’s traditional Afghan wedding I attended earlier this year.

Speaking of tradition, there will be traditional Thanksgiving foods, including a turkey. But there will also be delicacies prepared in the Afghan manner, such as leg of lamb, many rice dishes, and elaborate desserts. I can’t freakin’ wait! I’m contributing a dish of Brussels Sprouts with pomegranate molasses, vanilla almond butter, and a garnish of pomegranate seeds. It’s based on this Bobby Flay recipe. I think it will be a nice little pop of green and red to add to the table, and it will meld well with the other flavors.

So I’m off for a pre-dinner power walk, then ramping up to roll out.

Everyone have a great holiday. I’ll leave you with a (partial) list of some of the many people, places, and things I’m extremely thankful for:

  • My health
  • Family and friends (a truly amazing assortment of people are in my life)
  • My readers/bloggies/Twitter friends (you guys rock and are just so fun, talented, and amazing)
  • My Yoga students (the best, seriously!)
  • My Yoga teachers, past and present
  • Being an omnivore with no serious food allergies
  • Books, magazines, etc
  • Hot chocolate (Actually, chocolate of ANY kind)
  • My cat (he’s on my lap now. What a sweet and funny boy he is)
  • Yoga
  • Nature
  • Freedom
  • Having a roof over my head
  • Thanksgiving (one of my fave holidays; it’s not religious; anyone can “play”)
  • Food, especially veggies
  • Green smoothies
  • My naturopathic/Ayurvedic doctor (a Godsend!)
  • That I got to go to the U.S. Open (tennis) again this year
  • Music
  • That both of the Yoga retreats I hosted this year went well
  • That I got to teach a class at Lululemon this year
  • Some fun travel this year to places I’d never been
  • Inner peace and serenity, when I find it. It’s always there. We just have to be open to tapping into it.

Much light, peace, and happiness to you all this Thanksgiving,
Bria

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Come join me at Lululemon near Lincoln Square, New York City, this Sunday, November 21. I'll be teaching a FREE class there at 8PM.

It seems like just yesterday that I was a newbie Yoga instructor, longing to be one of those instructors invited to teach an in-store class at Lululemon Athletica. (Maker and seller of the fabulous, durable, and bootylicious Yoga pants, among other athletic apparel items I lust after). Around the same time as my longings, a friend and fellow instructor applied to work there. She didn’t get the gig, but a couple of years later, she was invited to teach at Lulu. Talk about things coming a full circle, right? It just shows that we are often exactly where we need to be. Now it’s my turn to give a class at Lulu, and I’m so very thrilled that NYSC and Lululemon have offered me this opportunity!

I’ll be at the Lululemon near Lincoln Square THIS Sunday, November 21, at 8 p.m., teaching a one hour open level Vinyasa Yoga class. The class is all levels, so no, you do not have to be able to, or even aspire to do the pigeon pose variation I’m doing in the pic. ;-)

Lululemon Lincoln Square

1928 Broadway near West 64th Street

Class time from 8-9 p.m. on Sunday, November 21.

So my New Yorker readers who are curious about my class and style, or my students and other peeps who just wanna come out and represent, please do come on by. Yoga mats are provided, so lack of mattage can’t deter you ;-) . And if you stop by, come say hello after the sesh. It’s always fab to meet people in person and their feedback on Yoga.

More event  details here.

Everyone have a fabulous weekend!

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Hot cocoa with some chai spices thrown in . . .a joyful morning delight.


In my world, few things make a morning more tolerable, maybe even a tad joyful, than a steaming cup of homemade hot cocoa. I actually somewhat look forward to the cold winter mornings for this very reason. Perhaps this means I need to investigate the possibility of getting a life, but hey, there’s nothing wrong with being amused by the smaller, simpler pleasures, right?

Community garden in Harlem that I spotted on a recent walk. Sadly, this sliver of property, sandwiched in between brownstones, is for sale. I wish it could stay as it is–a wonderful seasonal space.

It’s fun to play around with the flavorings of hot chocolate. Like my Persian Hot Chocolate–dark chocolate infused with cardamom and saffron. Here are my tips on how to make the perfect cup:

  • Always use the highest quality cocoa powder (or nibs, or whatever) you can find. Droste’s is a good brand that costs a bit more, but I find worth it.
  • Go with unsweetened if possible. Just try it! Dark and unsweetened is my personal favorite. You can always add sweetness to your taste. Who knows, you may come to love, as I sometimes do, a cup of unsweetened hot cocoa.
  • Use milk for a rich and creamy taste, but definitely consider dairy alternatives. Some of my favorite hot chocolate “base” milks are coconut milk, hazelnut milk, almond milk, and rice milk.
  • Have fun and get creative flavoring your drink. Take a hint from coffeehouses. Mint mocha? Mint hot chocolate!  Hazelnut flavoring? Hazelnut hot choc. Chai Latte? How about a Chocolate Chai Latte? In fact, let’s do that now:

Hot Chocolate Chai Latte

For one serving:

  • 8 ounces milk of choice
  • 2 generous Tablespoons cocoa powder
  • 1 Chai tea teabag OR a quarter-sized chunk of fresh ginger, a few black peppercorns, and a cinnamon stick (or a teaspoon of cinnamon powder)
  • 1/2 teaspoon of vanilla extract (optional)
  • Sweetener of choice (stevia, sugar, etc)

Directions:
1. Warm a non-reactive sauce pan under low heat. Add in chocolate and lightly “toast” for 20-30 seconds over low heat to bring out the flavors.

2. Add in one-third of the milk and whisk until chocolate is lump-free and well-dissolved into the milk.

3. Add in the rest of the milk and whisk again. If using the teabag, add it in now. Or, add in the fresh ginger, peppercorns, and cinnamon. This allows the spicy flavors to infuse.

4. Do not boil, but cook on low heat until the edges of the milk start to bubble.

5.  Stir in vanilla (if using) and remove from heat. Pour into serving cup of choice.

6.  If using sweetener, sweeten to taste and enjoy!

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Sorry I’ve been radio silent, guys. Life has been busy. I’ve been teaching classes, taking classes, planning my Yoga Retreat, doing TV work, and had a photo shoot to get some fresh new Yoga pics in the pipeline. Plus, I’ve been running all over town with my friends. Fall is a busy season, and I love the weather. It really gets me moving. I’ll admit I haven’t been cooking much. I’ve been living off of lentil soup, salads, avocados, green smoothies, and fruit. Is that bad? Well, I suppose it beats junk food.  Don’t worry, as the retreat nears, I’ll be giving a few recipes a test run and will share the keepers with you guys.

A random thought that has been running through my head:

 

This pic was originally in color. Sometimes I like taking new pictures and giving them a vintage look. That's what I did here.

 

“Sometimes we have to say no to someone else in order to say yes to ourselves.”

(This is something that dawned on me the other day. I know it’s not exactly earth-shattering, but it was eye-opening to me at that moment, so I figured why not pass it on.)

On a more down-to-earth note:

Of course, I jammed both my left wrist and my right shoulder last week, so the fact that I was even able to do the above-mentioned Yoga photo shoot was a blessing/minor miracle. There was one pose in particular that I just couldn’t safely get into for the shoot, so I let go of the “need” to be photographed in that pose.

 

My friend La Rosa pauses on the Williamsburg Bridge, which we walked across recently. It was a great way to enjoy that day's gorgeous weather and stunning New York City scenery.

 

Before I tell you more about the Yoga shoot, I had fun doing background work with the New York Jets cheerleadering squad. We were dancing on live TV (WPIX 11, NYC) as part of a promotion where the Jets are offering free classes via NYSC. If you live in the New York area, do check out the promo. You don’t have to be a NYSC member to take the classes.

The girls were the coolest. So sweet and fun. Not catty like we might sometimes think of cheerleaders. Ha! And they totally dug the leotard I changed into after the TV shoot for my photo shoot. Here’s a post-shoot/pre-leotard changeover pic:

 

Posing with members of the New York Jets cheerleading squad after a TV appearance.That's me, second from far left. My friend/fellow fitness instructor Meredith, is next to me. Why are she and, I two of the most petite in the bunch, squatting? I dunno. Ha!

 

Now, onto the Yoga shoot:

My friend Marisa shot the pictures. We got soooo lucky: the weather was beautiful and just warm enough. It was the warmest day of the week, according to the extended forecast. The morning light was divine. It was very important to me to get at least some of the shots outdoors, in nature. Well, really, it was a natural/urban setting. Pretty cool.  We were able to get, from what I can tell, usable shots in the following poses:

 

This is a quickie self-portrait of me all wrapped up to stay warm while Marisa adjusts her camera for our Yoga photo shoot. Yes, a tease!

 

  • Pigeon pose (Kapotasana)
  • The splits (Hanumanasana)
  • Full lotus plus some variations
  • Dancer’s pose (Natarajasana)
  • Forearm balance (Pincha mayurasana)
  • Side crow (Parvsa bakasana)
  • Eight limbs (Uh, sorry, don’t know/can’t find the Sanskrit for this one)
  • Grasshopper/chin balance (See above re: Sankskrit)
  • Bound extended side angle (Baddha utthita parsvakonasana)

Plus several others, which I can’t remember now. And of course, hours after the shoot, I remembered a couple of poses I wanted to be photographed in that I forgot to put on my shot list. For example, bound Ardha chandrasana (bound half moon) and another balance pose. Oh well, next time. But maybe indoors, because 73 degrees and sunny is nowhere to be found in the 10-day forecast. (Yes, I’m slightly weather-obsessed; I check it several times a day and coordinate my outfits accordingly).

Ok, ya’ll, I gotta roll, but I’ll be back soon with some actual recipes and maybe some more fun new adventures. Plus actual Yoga pics from the shoot! I still need to post about my D.C. trip, plus there’s this local band that I’ve totally fallen in love with and want to share with you guys. Ooooh, and maybe deets on my Halloween costume. AND some deep stuff my Ayurvedic doctor shared with me. Secrets of the universe for sure. Wow, that’s an ambitious list I just typed. Hopefully more on all of that soon. Have a fabulous day!

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