Friday, February 17, 2012

frolicking friday inspiration: presence

"Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment." - Buddha.

Saturday, February 11, 2012

smoothie saturday: spirulina sunshine with grapefruit smoothie

Spirulina and grapefruit. Doesn't seem to be the likeliest combination for a smoothie, does it? Well, this interesting selection of ingredients found its way into my latest juice/smoothie creation, and I am thrilled with the results. 

This smoothie combines organic grapefruit juice with a dash of spirulina, stevia and blended with cucumber and romaine lettuce which equals a powerful, yet refreshing afternoon elixir. Feel free to add more stevia depending on your taste preference.

Spirulina Sunshine with Grapefruit
Serves 1-2

3 organic grapefruits, peeled and juiced
1 field cucumber, chopped
1 tsp spirulina
1/2 head organic romaine lettuce, washed and chopped
3 drops regular or vanilla stevia (optional, but can help to take the 'edge' off the grapefruit)

Juice the grapefruits and mix with spirulina and stevia. In a blender, combine the grapefruit juice with the cucumber and romaine, and blend until smooth. Enjoy!

All this talk of grapefruit reminds me of Yoko Ono's Grapefruit, a selection of instructional poems she published in 1964. The poems are conceptual in nature, and depend on the reader to complete the instructions. A very interesting publication - one that even grabbed a certain John Lennon's initial interest in the conceptual artist back in 1968:

For example, take "Cloud Piece":

Now, just imagine the spirulina sunshine dripping, and dig a hole in your garden to put it in. Enjoy!

Wednesday, February 1, 2012

pau d'arco tea elixir for winter warmth

It certainly is a warm winter around here; we are having record breaking highs for January (as I'm sure many of you are too!) There have been a few colder days here and there, and when the temperature drops, I am often reaching for a batch of tea, or elixirs, as I like to call them.

Elixirs are sort of amped-up superfood tea mixture. To create your own elixir, you prepare a warm tea base and then add an assortment of superfood powders or other extras to enhance the nutritional value.

This tea elixir was inspired by my recent discovery of Pau D'arco, a tea made from the inner bark of the Amazonian Taheebo tree. This tea has numerous health benefits; it is anti-parasitic, incredibly detoxifying, and has a sweet, light flavour which I thought would be perfect with hints of creamy almond mylk and carob. What resulted was a tea elixir that tastes just like hot chocolate!

Pau D'arco Tea Elixir for Winter Warmth
Serves 4-5 or 1 throughout the day

1 litre boiled water
3 tbsp pa d'arco bark 'tea leaves'
2 strips resihi mushroom (optional)
1 cup almond mylk
1-2 tbsp carob (can substitute with raw cacao powder)
2 tsp vanilla bean powder 
10-18 drops vanilla stevia (adjust according to sweet preference)

Boil 1 litre of water on the stove in a large saucepan. Add the pau d'arco leaves (and reishi mushroom if using), and reduce to a low boil for at least 20 minutes or so. Remove the tea leaves, and combine the brewed tea with the remaining ingredients in a Vitamix blender.

Blend until well-mixed; the top of the mixture becomes quite frothy due to the almond mylk. Top with cacao nibs, dusting of carob or cacao powder, and serve immediately.

Can also be transferred to a Thermos to be sipped and enjoyed throughout the day.

To order and read more information about Pau D'arco,  

Here are some pictures of our mild winter around here; shades of snow, but otherwise fairly warm:

snow in the valley; has only occurred a few times so far...

...but pockets of beauty are everywhere, no matter what the weather.

Happy February 1st!