After all the strife and stress of the past few days, I was finally able to breathe a huge sigh of relief. Not only was today better, it was - by all measures - a wonderful way. Why? Well, I've created a list for you...
1. I was hired to teach TWO weekly classes at Know Yoga Know Peace, a great new yoga studio here in Bloomington. The owner, Jean, is a really cool lady and a wonderful yoga instructor. I will be teaching Wednesday and Thursday evenings from 7-8:15. Check out the website here. (If you would like to get on a mailing list for all my teaching activity, shoot me an e-mail by clicking here.)
2. I made an amazing Spicy Vegetable Curry (see recipe below) from the new Skinny Bitch Ultimate Everyday Cookbook by Kim Barnouin. It tasted incredibly rich and decadent, but was actually quite healthful and completely vegan!
3. I love watching The Simpsons' Treehouse of Horror Halloween episodes - and this year's edition was just posted on YouTube. It was, as usual, hilarious and well done.
4. To top everything off, David (who was supposed to work until midnight tonight as well as all day Saturday and Sunday) got off early and doesn't have to go back into work all weekend.
How wonderful is all that? Truly, truly, truly - a great day. And I know that it wouldn't even seem so great without the past few days of hardship. I guess the sour times only serve to sweeten the better times :)
Spicy Vegetable Curry
Even though I am no longer vegan, I am a huge fan of the Skinny Girl series of books. The latest, Skinny Bitch Ultimate Everyday Cookbook, is the glossiest, most professional, and perhaps best book of the series yet. It is highly recommended! This recipe is slightly modified from that cookbook. The author, Kim Barnouin, has a great website: www.healthybitchdaily.com. Check it out!
- 1 tablespoon olive oil
- 1 teaspoon ginger
- 2 garlic cloves
- 14 oz. can light coconut milk
- 1.5 cups water- 2 teaspoons red curry paste
- 2 tablespoons white miso paste
- 1 teaspoon curry powder
- 1/2 cup chopped mushrooms
- 1/2 cup cubed eggplant
- 1 sliced zucchini
- 1/3 cup sliced frozen okra
- lime juice and red pepper flakes to taste
- cooked short-grain brown rice, for serving
Heat the oil in a large saucepan over medium heat and - using a grater or microplane - shred the garlic cloves and ginger directly into the hot pan. Cook until fragrant (about 1 minute) and add the coconut milk, water, curry paste, miso paste, and curry powder. Whisk vigorously to incorporate the pastes into the liquids. Bring to a simmer, cover, and cook for 20 minutes.
Spritz a medium frying panwith nonstick spray and bring to medium-high heat. Add the eggplant and zucchini and cook, stirring occasionally, until golden brown and soft. Gently toss the eggplant and zucchini into the curry liquids. Respray the pan with nonstick oil and add the mushrooms and okra. Cook for a few minutes, until okra is thawed and mushrooms release their liquids. Add the mushrooms and okra to the curry sauce.
Bring the sauce back to a simmer and cover, letting the mixture blend together, for about ten minutes. Garnish the curry with lime juice and red pepper flakes to taste. Serve with the rice. serves 4
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Yoga Terminology
Namaste - (nah-muh-stay) is a greeting that originated in India and Nepal. It is regularly used in yoga classes - often at the conclusion of a class - and can be translated to mean, "The light in me bows to the light in you" or (as Lilias Folan says) "Your spirit and my spirit are ONE." I had another teacher compare it to saying "aloha," because it can be used to convey multiple forms of greeting or thanks.
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