( This was on a post card my sister in law found in an airport shop )

Stand Tall and Proud
Sink your roots deeply into the Earth
Reflect the light of your True Nature
Think long term
Go out on a limb

Feel the wind and the sun
And delight in their presence
Look up at the moon that shines down upon you
And the mystery of the stars at night
Seek nourishment from the good things in life
Simple pleasures
Earth, fresh air, light,

Be content with your own natural beauty
drink plenty of water
Let your limbs sway and dance in the breezes
Be flexible
Remember your roots
Enjoy the view!

By Ilan Shamir

HAPPY EARTH DAY 2010

This is the perfect Ayurveda recipe for this time of year, balancing for all dosha types.   Vata types can add more spices and seasoning to add more warmth, and this will allviate Kapha’s thendency for  the heavy qualities of mucous in the form of sniffles, allergies, colds, and sinus troubles.

The lentils  add a mild astringent quality to counter all the indulgent holiday sweets.  Ginger garlic, and cilantro will aid in boosting your immune system should you imbibe in too much “cheer”.

Abundant Peace, Prosperity and Love for All in 2009!
Indian Lentil Pilaf
Serves 6

1 cup brown lentils, rinsed and sorted
2 Tbs. canola oil
1 medium onion, finely chopped (about 1 1/3 cups)
2 large carrots, diced (about 2 cups)
1 cup basmati rice  (I use brown basmati in winter)
3 cloves garlic, minced (about 1 Tbs.)
1 Tbs. minced fresh ginger
1 1/2 tsp. garam masala
1 14.5-oz. can fire-roasted diced tomatoes
1 cup low-sodium vegetable broth
cilantro for garnish, optional
Ginger and garam masala, a traditional Indian spice blend,
give dish authentic flavor.
If you’re not a lentil lover,
try the recipe with 2 cups cooked chickpeas, but Vatas will need
to serve with a spoon of ghee.
 
Directions
1. Bring lentils and 4 cups water to a boil in large pot or Dutch oven.
Reduce heat to low, and simmer 15 minutes, or until lentils are firm-tender.

Drain, reserving 3/4 cup cooking water, and transfer lentils to bowl.  I use more water when making with brown basmati rice.

2. Wipe out pot; heat oil over medium high.
Sauté onion in oil 4 minutes, or until just golden.
Add carrots and rice, and cook 3 minutes, or until rice is
toasted and fragrant, stirring constantly.
Add garlic, ginger and garam masala, and cook 1 minute more.  (Vata and Kapha types can add more garlic).

3. Stir in tomatoes, broth, reserved lentil cooking water and lentils,
and bring to a boil. Cover, reduce heat to low,
and cook 20 minutes, or until liquid is absorbed and rice is tender.
Season with salt and pepper. Remove from heat, cover, and let
stand 5 minutes.

Garnish with cilantro, if desired. Serve hot.

As the “Natural Health Maven” , I can only do what feels most conducive to health and healing on any given day and encourage, support and empower others I come in contact with.

Each morning I include this affirmation/prayer in my meditation. Each day just seems to get better and better. More abundance, health and energy come my way. Now isn’t that naturally better for our health than buying into fear and distress?