Saturday, September 27, 2014
The mind is full of citta or mind stuff. It is the nature of the mind to think and to wander. The goal of yoga is to quiet the mind so that it exist in a state of small ripples rather than the crashing and thrashing of the waves known as emotions. If you can control the mind into just a rising of ripples, you have experienced yoga.
We project the world. The world does not exist outside of us. We create our world through our own projecting. That is why, when we practice yoga, we don’t worry about changing the outside world. We focus on quieting the inner self and bringing the mind to a state of gentle ripples.
Sit quiet and close your eyes. Listen quietly to your breath. As you focus on the inhale and the exhale you will begin to feel the tension leave your body and mind settle into a place of gentle ripples.
Nothing is achieved without practice. This is why we practice yoga.
If you control your mind you control everything.
Wednesday, September 24, 2014
Did you know that peas are a good source of vitamin A, vitamin C, folate, thiamine (B1), iron and phosphorus? They are rich in protein, carbohydrate and fiber and low in fat which is mostly of the unsaturated kind. Half a cup of frozen peas has only 5% of the daily value for sodium. Foods low in sodium are good for your heart. An 85 gram serving of peas, cooked, provides 50 calories, 4 grams of protein, 8 grams of carbohydrate (of which 3.5 grams are sugars), 3.8 grams of fibre, 17mg of vitamin C (28% of the recommended daily allowance) and 0.2mg Thiamine (B1) (15% of the recommended daily allowance).
Thiamine or B1 plays an important role in regulating the metabolism of carbohydrates in the body. Thiamine is also necessary for the growth and maintenance of healthy skin. The cells of the nervous system are extremely sensitive to carbohydrate metabolism. This may be why the brain and the nerves are the first to show thiamine deficiency. Thiamine is needed as a catalyst for the metabolism of carbohydrates so it should come as no surprise that the more carbohydrates we eat the more thiamine we need.
There was a preliminary study that indicates thiamin levels drop significantly after surgery, during a fever, over active muscular activity and during physical and emotional stress. Some of the symptoms of thiamin deficiency include loss of memory, nervous disorder, leg cramping, fatigue and irritability.
Fortunately, many foods including organ meats, soybeans, wholes grains, brown rice, egg yolks and peas supply us with thiamin. In our over active and over stressed world getting adequate nutrition is essential. So pass the peas please.
Freshly frozen garden peas and petits pois are frozen within just two and a half-hours of being picked. This locks in all the nutrients, which can be lost at room temperature. Peas are just about the most versatile vegetable in the world. They taste great in risotto, omelets, pizzas, pastas, soups, salads, casseroles and curries.
The UK grows the largest supply of the world’s peas. However, peas are widely used in just about every culture and in many native dishes to many different countries including all of Europe, India, Asia and the Americas.
Here’s some pea facts for you: A monk by the name of Gregor Johann Mendel (1822-1884), worked with peas to lay the foundation for modern day genetics. A 16th century treatise of the art of love says that peas boiled with onions and a dash of cinnamon is an aphrodisiac. Birds Eye frozen peas advertisement was the first color add on TV. If you threaded every frozen pea produced each year in the UK onto a piece of string you would need 3,900,000 kms of string, which would stretch from the earth to the moon and back more than five times And did you know that there is an etiquette to eating peas? The British love their peas but eating them properly is a must. Most people shovel or spear peas; the Brits smash them on the back of their forks and eat them. So smash away and enjoy these little green pills of natural health.
Wednesday, September 10, 2014
The table is set, the candle is lit, the wine is corked – it’s time to dine.
Begin with dessert which needs to be prepared at least three hours ahead of time. This dessert can be made up to three days ahead.
Poached Pears for two – double recipe each time you add two more persons to the meal
¼ cup dry marsala wine
¼ cup water
2 Tbsps of sugar
1 cinnamon stick
1/3 vanilla bean split
4 long strips of orange peel
1 Bosc pear peeled sliced in half and cored
*** Optional a small scoop of vanilla gelato or ice cream
Combine wine, water, sugar, cinnamon stick vanilla bean and orange peel in a heavy small pan. Bring to a boil over high heat stirring to dissolve sugar. Add pear halves. Reduce heat to medium-low. Cover the pot and simmer until pears are tender, turning pears occasionally – about 35 minutes. Use slotted spoon to remove pears to a serving dish. Remove orange peel and place two strips on top of each pear half. Chill for at least three hours. Serve with a side of vanilla gelato. Make sure and eat the orange peel – it’s divine.
Start with a salad
Torn butter lettuce on a chilled plate. Top with two or three canned artichoke hearts ( drained) Crumble goat cheese on top and sprinkle with slivered almonds. Use balsamic vinegar and olive oil as dressing.
Side dish Sautéed kale
In a medium size pan add two tablespoons of olive oil and 1 clove of finely mined garlic. Heat and stir until garlic is slightly brown. Toss in about a cup of sliced celery and stir for a few minutes. Toss in the kale and stir gentle until the kale just starts to become limp.
Main Dish Chicken Marsala
4 boneless skinless chicken thighs
2 Tablespoons of Flour
1 ½ tsp of olive oil
¼ cup chicken broth
½ cup marsala wine
1 cup sliced mushrooms
½ tsp of basil
2 shallot chopped ( or ½ medium onion)
Place chicken into a large size baggie and pound with a meat mallet to about ¼ inch thick. Dredge chicken through the flour. In a skillet over medium heat add chicken to heated olive oil. Brown chicken on each side. Remove to a serving platter.
Add shallots to skillet and cook until tender. Stir in chicken broth, marsala wine, basil and mushrooms and cook for 2-4 minutes reducing liquid to about half. Return chicken to pan and cook turning the chicken to glaze both side with the thickened sauce.
Serve Chicken with sauce on top and a side of kale.
Add a crusty bread and /or rice or noodles. The added carbohydrates will add calories to the meal.
Eat your pear dessert for healthy bones, vanilla bean sauce and vanilla bean gelato for a a sexy delight, marshals wine for happiness and artichokes for love.
When you take the time to consciously eat for health, sex, happiness and love you create something great for the body, the mind and the soul.
“ cibo buono”
Saturday, September 06, 2014
There are six things that will support concentration and bring balance into your life. Here are the first two:
1. 1. Curtail your wants and needs. You don’t need to discard all your wants and needs, only those that are superficial and not necessary. An example would be having a better car. A want and need to keep would be happiness. Better to place your concentration and energy on developing happiness, peace and health than on material gains. Concentrate on those three things and the rest will come.
2. 2. Limit your life’s activities to those that are the most significant. This will improve your lifestyle, reduce stress and bring you longevity. An example would be spending time with those you love as opposed to working long hours, watching TV or surfing the net.
If you have your health, are happy and you are at peace in the world you have everything.
Check back for the other four! Follow Doctor Lynn http://www.facebook.com/DrLynnAnderson
Wednesday, September 03, 2014
Green is the color, according to color therapist and yogis, that is associated with the heart chakra. It both supports heart health and is the energy center for love. The color green is a neutralizing balancing and centering color. Connected to the heart chakra the color green is the quality of air, openness, expansiveness and unconditional love.
The color green in fruits and vegetables is a mark of nutrients rich vitamin and minerals. Darker and richer greens such as that found in kale is a great source of calcium and other essential vitamins and minerals. Kale is also a great antioxidant vegetable with beta carotene, vitamin K and lutien making it a great source for heart health.
Kale is much milder in flavor than collard greens but equally as nutrious. The minerals in kale have been shown to help the liver detoxify the body and to help to prevent cancer. Although often times used as a garnish kale makes a wonderful side dish.
Kale like all of the cabbage family is easy to grow and survives in cold and harsh conditions. It’s a hearty food that for many years was considered a “poor man’s food”. Thankfully today chefs are beginning to appreciate the nutritional value of kale. It is low in calories, low in fat and high in vitamins and minerals making it an ideal food for those watching their weight and supporting their health.
Love sometimes comes in a funny form. The cabbage family is not necessarily the prettiest of vegetables and it’s rather bitter and strong taste can be “off putting”. But it’s nutritional value cannot be denied. Sometimes those things that look the least lovable are the most giving and supporting of all.
Kale like love, sometimes must endure harsh conditions in order to flower and grow. Its presence can be bitter sweet. However, love is more than just the attraction to something exciting and new. Love is something that grows and gives with an eye to health and well being. We worry about those we love and we make every effort to see that they are cared for and nourished in body, mind and soul.
Now I can’t say I’ve always been in love with Kale. For years it was a garnish to me but then suddenly I discovered its rich dark slightly bitter taste and its rich nutritional value. Sometimes it takes maturing a bit, experiencing a bit and opening up to new possibilities that allows a healthy love to enter your life. Hail to kale!