I'm procrastinating. I have to finish a Newfoundland article today, and although I finally have all my interviews completed and notes compiled, I'm having trouble getting started because I'm not living in the moment. I am living in the future. To be more precise, I am preoccupied by my upcoming trip to the Yoga Journal conference in Estes Park. I've never been to this huge yoga gathering before, and I can't wait!
I'm slightly worried about the effects of the high elevation, but other than that, I couldn't be more excited about spending a week in a cabin with 10 other great women, in the mountains, doing yoga. I'll be studying with Elise Miller, Kofi Busia, Alanna Kaivalya (for a chakra class), John Douillard (for an ayurveda class) and of course, since this is the first ever Anusara Grand Gathering, the Anusara clan: John Friend, Amy Ippoliti, Desiree Rumbaugh, etc. I envision a lot of interesting and challenging yoga cross-training, and some solid preparation for the chakra book I will write when I get home. I will be travelling and staying with my BFF, Rachel Klapper, who is also studying to be an Anusara yoga teacher.
In the meantime, I do have to finish this Newfoundland article, so I'd best get to it. But stay tuned for more on the Yoga Journal conference!
Friday, September 19, 2008
Wednesday, September 10, 2008
Baba ghanoush
Our CSA share has been full of eggplant lately, as well as corn, onions, tomatoes, and peppers...all the ingredients to make all my favorite foods! I've been making eggplant Parmesan, fresh corn salad with peppers and tomatoes, green salsa with the tomatillos and hot peppers from my own garden (which was sadly neglected this summer, but the tomatillos took over anyway), and of course, baba ghanoush.
This past weekend, I made the delicious baba ghanoush. I roasted three different kinds of eggplants in the oven: a classic purple, a lavender globe-shaped, and a long skinny Japanese. After roasting, the eggplants were very soft and shriveled. I let them cool then I peeled them and put all the flesh in the food processor along with 1/4 cup tahini, the juice of half a large lemon, 2 minced garlic cloves, a teaspoon of dried cumin, and about a half teaspoon of sea salt. Pulse, puree, and the result was amazing--creamy and tangy.
Today for lunch, I toasted a whole wheat pita, spread it with the baba ghanoush, topped that with slices of smoked Szechuan tofu, then topped that with fresh chopped tomatoes and baby spinach. Yum.
This past weekend, I made the delicious baba ghanoush. I roasted three different kinds of eggplants in the oven: a classic purple, a lavender globe-shaped, and a long skinny Japanese. After roasting, the eggplants were very soft and shriveled. I let them cool then I peeled them and put all the flesh in the food processor along with 1/4 cup tahini, the juice of half a large lemon, 2 minced garlic cloves, a teaspoon of dried cumin, and about a half teaspoon of sea salt. Pulse, puree, and the result was amazing--creamy and tangy.
Today for lunch, I toasted a whole wheat pita, spread it with the baba ghanoush, topped that with slices of smoked Szechuan tofu, then topped that with fresh chopped tomatoes and baby spinach. Yum.
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