Our true home is in the present moment.
To live in the present moment is a miracle.
The miracle is not to walk on water.
The miracle is to walk on the green Earth in the present moment,
to appreciate the peace and beauty that are available now.
Peace is all around us…
in the world and in nature…
and within us…
in our bodies and our spirits.
Once we learn to touch this peace,
we will be healed and transformed.
It is not a matter of faith;
It is a matter of practice.
Thich Nhat Hanh
My stay vacation in Berkshire County is nearing at an end. I’m happy to say I’ve accomplished many of the house projects I set out to do this week and I had a ton of fun on the cheap. One the favorite things this week was taking a walk with my daughter Kristen and my two dogs on the Ashuwillticook Rail Trail http://www.mass.gov/eea/agencies/dcr/massparks/region-west/ashuwillticook-rail-trail.html where we found a momma duck and her ducklings. She was right out of the children’s story book Make Way for Ducklings. She seemed unfazed by my dogs who by all rights are bird dogs though they have been humanized by me and would rather swim than retrieve birds. Kristen is as much of a birder as I am so we were pretty happy to get photos.
After a day of heavy rain I took a walk at Wahconah Falls State Park http://www.mass.gov/eea/agencies/dcr/massparks/region-west/wahconah-falls-state-park-generic.html. The falls were high which I expected, as was the mosquito population but it was completely worth the trip. I took many photos and a 1 minute video of the falls to play when I’m feeling overwhelmed by life. I also got my first 100 mosquito bites for the season.
I feel a sense of accomplishment in having my vegetable garden planted and the perennial garden beds somewhat less weedy though that project never ends.The exterior trim around my new kitchen patio door and window are painted a lovely brick red making them stand out. It’s amazing how a little paint can completely brighten things up. I am blessed to have had a kitchen remodel (nearly completed) by a very talented contractor/carpenter. This remodel allows me to offer individual and small group cooking classes in my home kitchen which I truly love. And I get to chat with people like my lovely daughters while cooking too! 
Today I’ll be on the lake in a canoe with a dear friend. There are many other projects to be done but they will have to wait. In my health coaching practice I encourage others to make room for play in their lives. I’m a work horse so taking time to play and live the balanced life I teach others about can be a challenge for me. Here’s what I do to remind myself the importance of balance and play: enjoy every moment, seek happiness without any reason to be happy, be yourself and truly love that self, share, know you can cope with difficulties, find time to play and experience the joy in this life. We are here to love and be loved, to experience joy and to share ourselves with others.
Our true home is in the present moment. To live in the present moment is a miracle. The miracle is not to walk on water. The miracle is to walk on the green Earth in the present moment, to appreciate the peace and beauty that are available now. Peace is all around us…in the world and in nature…and within us…in our bodies and our spirits. Once we learn to touch this peace, we will be healed and transformed. It is not a matter of faith; it is a matter of practice.
Thich Nhat Hanh
Blessed Be
Smile, breathe and go slowly
Thich Nhat Hanh
As we venture out each day to do whatever it is that we do it is good to be grounded in some type of mindful practice. When we take the time to truly pay attention to our body and how we interact with the world, we can learn how to live richer, fuller lives. I start each day with a moment of gratitude. Waking in the morning reminds me that I am simply thankful for being here to greet another day and all the day will bring.
This weekend I completed basic training in EMDR, Eye Movement Desensitization and Reprocessing, http://www.emdrhap.org/content/what-is-emdr/. This is a form of psychotherapy developed by Francine Shapiro that has been documented to be very effective with symptoms related to trauma. In order to become an EMDR therapist you must experience it first hand and so today I find myself even more mindful than usual….and this is a very good thing!
I am mindful that in my personal business @ Kira’s Kitchen I have several programs about to begin and that means I have lots of work to do. There was a time that the knowledge of all that needed to get done would have sent me into a tailspin. Now I am able to just acknowledge the tasks, line them up and plug away until they are complete. Seems simple enough right? For each of us the answer is different and so we each get to decide for ourselves.
I am also mindful that I love both my jobs as a Holistic Health Coach and as a Clinician. What a blessing that is in life to love the work we do! Now that hasn’t always been the case. At some point in my life I made a decision to live with purpose, to do things that feed my body and soul while offering something meaningful to the world around me. The difference now is that I can appreciate where that mantra has brought me and I can be grateful that I’m here.
And so I will keep this blog post short. I love the comments and feedback my followers share and enjoy the good work you are all doing as well. To be blessed with good work, good health and so many wonderful people in my life who I love and I believe love me (even on those truly impossible days) is a gift that keeps giving. It allows me to take on the world and be as courageous as I need to be.
~ “Freedom is not given to us by anyone; we have to cultivate it ourselves. It is a daily practice… No one can prevent you from being aware of each step you take or each breath in and breath out.” ~ Thich Nhat Hanh
Be Well
Do you ever consider the health of your brain? If yes, what is it you consider. If no…you might want to take some time to do so for your brain’s health.
The brain according to Dr. Daniel Amen, is the “hardware of your soul.” It requires special attention and yet often receives the least, unless there is an issue such as stroke or Alzheimer’s Disease. The good news is we don’t have to wait to learn there is an issue with our brain, we can do many things right now to improve brain function and health….and it does not take a rocket scientist to make these changes.
Dr. Amen tells us that even if we are genetically predisposed to disease such as Alzheimer’s Disease it does not mean we will experience it. There are many things we can do each day to keep our brains healthy.
http://mashable.com/2013/04/02/obama-brain/
The following 10 tips will greatly improve your memory, alertness and overall brain health:
1) Get that 8 hours of sleep you dream about
2) Keep to a great diet that includes fresh foods such as assorted vegetables and fruits, foods rich in omega 3 and whole grains while reducing sugar, processed foods and animal proteins.
3) Surround yourself with positive people who support you
4) Learn something new…often
5) Exercise for 20-30 minutes a day, (take a walk during lunch)
6) Maintain a healthy weight for your body
7) Drink green tea
8) Learn to manage and reduce your stress
9) Start and/or end your day with a moment of gratitude
10) Enjoy nature and fresh air often
Here is a nice recipe for better brain health. Add some short grain brown rice and steamed kale to this and WOW!
Orange Pan – Glazed Tempeh
1 cup freshly squeezed orange juice
1 Tablespoon freshly grated ginger
2 Teaspoons tamari (or shoyu)
1 ½ Tablespoon mirin
2 Teaspoons maple syrup
½ Teaspoon ground coriander
2 small cloves garlic, crushed
10 ounces tempeh (or extra firm tofu)
2 Tablespoons olive oil (use light as extra virgin will smoke)
½ lime
Optional – cilantro
Squeeze juice and place it in a small bowl.
Grate the ginger over the bowl making sure to add the juice.
Mix together the tamari, mirin, maple syrup, ground coriander and garlic. Set aside this mixture.
Cut the tempeh (or tofu) into bite size pieces (if working with tofu, pat dry and then cut up)
Heat the olive oil over medium heat until hot but not smoking.
Add the tempeh and sautee for about 5 minutes on each side until golden brown.
Pout the orange juice over the tempeh and continue cooking for another 5-7 minutes until the sauce has reduced to a nice glaze.
Make sure to turn the tempeh while the sauce reduces to prevent sticking.
Serve the tempeh with grain side dish. Drizzle the remaining tamari sauce mixture over the top.
Add lime juice and cilantro if desired.
Take time to take care of your brain and body for you!
To be beautiful means to be yourself. You don’t need to be accepted by others. You need to accept yourself. ~Thich Nhat Hanh
~ “It is possible to live happily in the here and now. So many conditions of happiness are available—more than enough for you to be happy right now. You don’t have to run into the future in order to get more.” ~
Thich Nhat Hanh
An abundance of natural beauty surrounds us every day…..take time to notice and honor natures gifts.
AND…..in this sweet life we are blessed with many lovely people to love, who make us smile…..remember to cherish them
AND if you love to eat well you will be even happier…of this I am sure! Try this recipe for an uplifting experience.
French Lentils with Toasted Walnuts and Goat Cheese
Ingredients: 6 servings – very easy recipe from the Food Channel, http://www.foodnetwork.com/healthy/packages/healthy-every-week.html with some of my adjustments – only 300 calories per serving!
1 cup du Puy Lentils, rinsed and soaked for 4-6 hours
1.5 cups vegetable broth
1 bay leaf
1 fresh thyme sprig
2 tablespoon olive oil
1 large red onion, diced
2 cloves garlic, minced
2 carrots thinly sliced
2 stalks celery thinly sliced
Teaspoon balsamic vinegar
Pinch sea salt
¼ cup toasted walnuts
4 ounces goat cheese
2 inch piece kombu soaked for 5 minutes
Place kombu in a saucepan and cover with the lentils. Add the vegetable broth to cover lentils. If you need to add a bit more during cooking that is fine. Bring to boil and then reduce heat to simmer, cook for 30 – 40 minutes until all liquid is cooked out and the lentils are tender.
While the lentils are cooking, heat olive oil in large skillet and saute the onion, carrots and celery until the onions are translucent, and the carrots and celery are crisp. Add the minced garlic and continue cooking for 1 minute. Add the balsamic vinegar to vegetable at the end of cooking and blend for about 1 minute.
When the lentils are cooked toss them with the vegetable mixture. Sprinkle the lentil mixture with chopped toasted walnuts and goat cheese and serve.
Take a moment each day to simply be present in your body and smile sweetly…..it is very good for you and everyone around you!
Be well
Over the years my friends have asked what brought me to New England from sunny California. I have the same answer though it’s been adjusted for age and audience. For the sake of my blog I will say it was a boy and the dream of becoming a potter. I did accomplish the pottery dream but the boy was another story for another time perhaps.
When I left California at 19 in my 1978 Datsun 610 loaded to the roof with my belongings I didn’t know I would not return to California to live. Honestly, I was just up for an adventure and a change of scene. My parents were as supportive as they could be considering their daughter was about to embark on a cross country trip in October when weather could be unpredictable. And then there was all the potential danger ahead. It was not easy to leave everyone I knew and loved and head east to the great unknown. I found humor in the fact that I was, as I’d always done, traveling my own path….head East young woman…head East was the mantra that evolved.
Mom and Dad at the cabin in Dorrington California in the Sierra Nevada Mountains circa 1982
I must say that I have no regrets other than I have not been able to participate in my family’s life in the same way I would have had I stayed in California. I have gone home regularly through the years with my children and will continue to do so. My family is incredibly important to me and we truly enjoy spending time together. One such trip was in 2010 when my sister Patti, my brother Jim and sister in law Joanne all traveled to Reno, Nevada for our mom’s 86th birthday. It will be my dear mom’s birthday in 2 days…she would have been 91! The Reno trip was a TRIP and I’ll tell that story only with permission from those involved.
Mom in Reno for her 86th birthday at a barbershop festival…don’t ask it was wild times for a wild woman!
So as winter holds on this year in Massachusetts, and continues to deliver more cold, snow and ice I am wondering again how I could have left sunny, warm California at 19. How did I travel across the country to Connecticut, without a good winter coat or boots I might add, and then stay all these years after? It will be a wonderment until it no longer is and I have to say I wouldn’t have wanted to miss any of it. I have three of the most talented, creative, loving children (okay so they are no longer children) and feel blessed to have met all the people I have in this life. I have strong connections to my roots in California and to my childhood friends and my family and for all this I am truly blessed.
And so Happy Birthday mom I hope you and dad are dancing your shoes off in heaven.
“People usually consider walking on water or in thin air a miracle. But I think the real miracle is not to walk either on water or in thin air, but to walk on Earth. Every day we are engaged in a miracle which we don’t even recognize: a blue sky, white clouds, green leaves, the black, curious eyes of a child — our own two eyes. All is a miracle.”
Thich Nhat Hanh
Blessed Be
It is a lovely sunny day here in Massachusetts with the temperature promising to reach the mid 30s. It makes me smile when I think how fixated we New Englanders are on the weather…but when you manage to smile through the winter here I think you earn some bragging rights. We have seen many days this year when the temperature did not make it out of the single digits. That kind of prolonged cold can take the pep out of your walk. Winter carries a quiet beauty I would not want to miss but it is time for warmer weather now.
I had the blessing this past weekend of attending an EMDR part 1 (Eye Movement Desensitization and Reprocessing) training in Hamden CT. with two of my dear colleagues. (EMDR) is an integrative psychotherapy approach that has been extensively researched and proven effective for the treatment of trauma. EMDR is a set of standardized protocols that incorporates elements from many different treatment approaches. It requires the practitioner to use intuitive skills along with traditional practice. It speaks to me as a healer. http://emdria2.affiniscape.com/index.cfm.
Being so close to Long Island Sound made me wish for Spring even more. The training was fantastic and my brain is literally full to bursting with new information to help others. When we return for the part 2 training it will be late April and Spring will be fully sharing her gifts.
It’s time to start thinking about how my menu will begin to shift from the colder, quieter winter to vibrant, lively spring foods. This daylily is one of my favorite to show her pretty face in the late spring. I am so looking forward to spring and the new life she brings. My yard is beckoning to me to come play in the soil and return the Koi to the pond for the warmer season. It’s time to plan what will be planted in the vegetable garden and dream about which perennials will show their pretty faces first.
One dish that I plan to prepare with some of my Health Coaching clients this weekend will be:
Bitter Greens with Shallots.
1 large shallot, sliced
2 cloves garlic, finely chopped
½ pound young greens, cut into 1-inch strips
½ cup vegetable stock
2 teaspoons tamari
Add stock and tamari. Continue cooking until broth has reduced by about half and greens are tender, another 4 minutes.
Serve with remaining liquid drizzled over greens.
I may even serve some of my homemade organic Dandelion Wine with the meal. I can’t wait to get cooking!
Peace is Every Step
Peace is every step
The shining red sun is my heart.
Each flower smiles with me.
How green, how fresh all that grows.
How cool the wind blows.
Peace is every step.
It turns the endless path to joy.
Thich Nhat Hanh
Be Well
Well it has been quite a week for Kira dog. It seems she thought eating assorted debris when bored was a good idea. Let me tell you it did not work out so well in the end. I wish Kira would have consulted with me about choosing healthier options than burlap and plastic wrappers. These items are not digestible, big surprise there, and so they found their way into her small intestine and got stuck. Kira had major life saving surgery on Thursday. Her Vet, Keith Beebe, Dvm from Wahconah Veterinary Hospital is the best Vet I have ever worked with. His expertise identified a very small piece of metal in Kira’s xray which turned out to be 8 inches of debris lodged in her small intestine that would have been fatal if not removed. I am so grateful for his care and it is clear he loves taking care of animals!
So she looked pretty good just coming out of the hospital considering what she had just been through. On her way home with the cone of shame, which she is really unhappy about, she sat with her head between the seats in a pain medicated drool. Getting her in and out of the car was a trip. I couldn’t lift her since her entire belly and stomach have been stitched or stapled and she was not having it. My daughter Kristen came along to help so we encouraged Kira to slowly climb into the back seat with me supporting her hind end and Kristen supporting her front end. Once home she refused to get out of the car and instead bared her teeth every time I attempted to gently pull on her cone collar. We used every trick in the doggie book including setting up a quasi stable ramp from the car. If Kira could talk she would have said are you for real. She did come out of the car after 30 minutes or so and slowly made her way to my bedroom where she has been ever since.
This morning after her medication she began to whimper which was heart wrenching. She tried to get up but her legs went out from under her and she just collapsed onto the floor. She is picking her head up and wagging her tail when I give her love but she’s not trying to move now. I do 15 minute checks and today will be cooking up a storm as that is how I cope with stress.
This is the frist dish I plan to prepare today…I will go healthy unlike my dear Kira who eats anything that is not nailed down.
French Lentil Soup with Tarragon and Thyme
1 tablespoon olive oil
1 large yellow onion, diced
1 large carrot, peeled and cut into fine dice
4 cloves garlic, minced
1 teaspoons dried tarragon
1 teaspoon dried thyme
1 teaspoon paprika (Hungarian if you’ve got it)
5 plum tomatoes, seeded and diced
6 cups water or vegetable broth
2 cups French lentils
2 bay leaves
1 1/2 teaspoons salt
Several pinches of freshly ground black pepper
Instructions
Well that’s all for now folks. Continue to follow the saga of Kira the Wonderdog, weekly here at Kira’s Kitchen, And remember to be the person your dog thinks you are!
Blessed Be
It’s one of those days when everything technical seems to be at odds with me. This is a common theme but one I’ve learned to just laugh about. The smart phones and smart cars sometimes are just smarter than me. So between the tech hurdles and the fact that it is raining here in New England where it should be snowing, I’ve decided to get out my favorite grains and start cooking.
I love millet and it is my favorite grain for breakfast. I made this very simple millet and corn recipe this morning and even though all things technological have failed me, my millet and corn did not. When cooking millet remember a little goes a long way. 1 cup uncooked millet will yield you about 3 cups of cooked grain. Though corn is difficult to find in a non GMO variety It is out there. The link below is one potential place to find it but also ask your grocery store or whole foods market to find it for you.
http://www.nongmoshoppingguide.com/brands/all-products-for-brand.html?bid=222
Soft cooked Millet with Corn – 4-6 servings
1 cup millet, washed and soaked 4-6 hours
½ – 1 cup fresh or frozen corn (I find a non GMO organic variety)
3 ½ cups spring water
Pinch of sea salt
Place millet in a heavy pot, add water and salt.
Cover and bring to a boil
Place a flame deflector under the pot, reduce flame to medium-low and simmer for approximately 20 minutes.
Add corn to pot and simmer for an additional 10 minutes until most water has cooked out.
Check the pot to make sure the millet is not sticking to the bottom or burning. Adjust flame as needed.
Benefits of Millet
Millet supports kidney, liver. stomach and spleen function. It is used for gastrointestinal irregularities and cooking it with winter squash increases its medicinal value. Millet is very helpful in regulating blood sugar and has been effective when used to treat thrush. Millet is also helpful in reducing inflammation and pain related to rheumatic and arthritic conditions.
Millet contains all the necessary amino acids we need, it is high in protein, iron, phosphorus and B vitamins especially niacin. It is also gluten free and due to its high alkaline ash content it is the easiest grain to digest.
Picture above are at the far left Hato Mugi or Job’s Tears; top grain is Quinoa; right grain is Farro; bottom grain is Millet.
Another favorite grain for me is quinoa. Although it is technically a seed, quinoa is a fantastic side dish and can be used as a grain. Last night I made a very simple quinoa as a side for my maple glazed salmon. As with all grains I recommend rinsing well and in most cases soaking grains overnight. Quinoa does not have to be soaked overnight, but be sure to rinse it well and soak for about 20 minutes then re-rinse to assure all the bitter saponins are rinsed away.
I simply used 1/2 cup of tri-color (red, white and brown) quinoa to 1 cup organic non GMO vegetable broth. Place the quinoa in broth, bring to a boil, cook for no more than 5 minutes and then let it rest for about 10 minutes before serving. Allowing it to rest in a lidded pan brings out it’s nutty flavor and also makes it fluffy rather than sticky.
Other delightful and healing grains include Hato Mugi, from Asian which is also a seed, and Farro an ancient grain originating in Italy.
Hato Mugi is said to aid in reducing bloating, lowers blood sugar levels, enhances beautiful skin and has been used as a cancer fighting food. If you are pregnant or breast feeding it is not advised to eat Hato Mugi.
Farro is high in fiber and mineral rich. It can be used in the same way as rice and is often used by Italian cooks in their risotto dishes.
Here are some additional resources:
for Hato Mugi – http://www.kushistore.com/Japanese-Hato-Mugi-Jobs-Tears-GR002.htm
for Farro – http://www.npr.org/2013/10/02/227838385/farro-an-ancient-if-complicated-grain-worth-figuring-out
for Millet – http://www.thekitchn.com/how-to-cook-perfect-millet-every-time-cooking-lessons-from-the-kitchn-185974
for Quinoa – http://www.whfoods.com/genpage.php?tname=foodspice&dbid=142
“Waking up this morning, I smile. Twenty-four brand new hours are before me. I vow to live fully in each moment and to look at all beings with eyes of compassion.” Thich’ Nhat Hanh
Be Well and Enjoy
“Sometimes your joy is the source of your smile, but sometimes your smile can be the source of your joy.”
One reason to smile is this delightful Pistachio Chocolate Mousse. The recipe below comes from Eric Lechasseur and Sanae Suzuki’s vegan macrobiotic cookbook Love, Eric & Sanae. When I prepare this mousse people think I’ve spent hours fussing to create it and that also brings a smile to my face. Both because they enjoy it and because it is truly a simple dessert to make.
Pistachio Chocolate Mousse
Love,Eric Sanae
Here’s the recipe:
24 ounces of silken firm tofu, well drained.
½ cup maple sugar
1 pinch sea salt
½ cup soy milk (unsweetened)
9 ounces grain-sweetened chocolate chips – semi sweet also works
½ cup ground pistachios
Combine maple sugar, tofu and sea salt in a food processor and process for approximately 5 minutes until creamy.
Combine soy milk and chocolate chips in a saucepan, heat at medium. Stir constantly until the chocolate has melted than transfer to the food processor.
Add vanilla extract and continue to blend for a few minutes.
Add ½ cup pistachios and process until well combined.
Transfer mixture to glass or ceramic container and chill for a few hours.
Serve in individual serving bowls topped with crushed pistachios.
YUMMY!
As you go along your path remember….
“Walk as if you are kissing the Earth with your feet.” Thich Nhat Hanh
Health, Peace and Brightest Blessing
Kira's Good Eats Kitchen 
