ALTERED SPACE // WHAT WE EAT

In 2002 I moved back to Philadelphia after 14 years mostly in Southern California, and partly on a journey literally around the world (more on this later). I came back in July, and it was hot. By August I had found a little room at 12th and Walnut and rented it in a handshake deal with plans on opening a yoga studio. I sweated it out the next few months getting that room ready by refinishing the floors, painting the walls, and doing a 3 layer lotus stencil design 108 times around the top of the walls. I wasn’t used to the humidity, and as I sewed curtains and made pillows and even stapled in some carpet, I longed for the cool breezes of San Diego. On October 5th, 2002, Dhyana Yoga at 1212 Walnut Street, 2nd Floor had it’s Grand Opening celebration, though, and my friends and relatives showed up in support… and in sweat. The turn out was great, and the room was HOT! It got even hotter as more people arrived, and even more so as my new friends Simon Park, Marni Sclaroff, and Phil Migliarese did asana demonstrations in the front of the room.

And then it got cold. So very cold. I hadn’t endured an East Coast winter for quite some time. I thought I owned a coat. It was not a coat, it was a thing with sleeves. In San Diego, a nice, heavy, cozy sweatshirt is a coat. In the middle of winter in Philadelphia, that sweatshirt did nothing to protect me against the biting wind as I walked my also cold dog, Santa (AKA “Bob”) morning, noon, and night. I fell on the ice in my Puma sneakers and Bob ran home without me. It was almost too much to take. I had to rally. Winter lasts awhile. So I bought a big, unflattering, puffy jacket at a thrift shop on South Street and my neighbor gave me a hat. And I practiced a lot because at least the practice room was warm! I’ll admit, I wondered more than once that long winter why I ever decided to leave San Diego and come back to my hometown.

Now 11 years later I have a little stockpile of winter gear, the right boots for snow and ice, and that gritty Philly girl that got soft on the West Coast resurfaced, and even enjoys the winter cold these days! I also have support from the inside, via my Ayurveda practice, to keep me warm. Below is an amazing, easy, and absolutely delicious recipe for a hearty soup that will keep you toasty, nourished, and going back for another bowl! Also keep in mind that Ayurveda says when you feel wet and cold, to favor lighter, warmer foods and spices that balance out Kapha (the earth and water elements that may make you feel cold, damp, and lethargic). Also, during times of transition, be they seasons of nature or seasons of your life, it is wise to pay special attention to the basics of good health: meditation, regular exercise, sensory nourishment and emotional healing. I hope this healthy soup recipe will warm your body, delight your taste buds and make you happy! Enjoy!

Heart-y Ginger Vegetable Soup

Ingredients: 3 carrots, 4 rutabagas, 3 stalks of celery, 2 inches of ginger, 3 garlic cloves, 1/2 an onion, 1 turnip, 2 cartons vegetable stock, 1/2 small carton of Pomi tomatoes, 1 tablespoon evoo, salt & pepper (parsley to garnish)

John's 3rd bowl of this yummy soup!

John’s 3rd bowl of this yummy soup!

Preparation:

1. In a stock pot, warm oil. Add diced garlic, ginger, and chopped onion, stir 3 mins (don’t burn the garlic!). Add chopped celery and turnip and cook on medium heat stirring lightly 5-7 minutes so they can soften.

3. Add chopped carrots and rutabagas, which look like crazy carrots. If you have knife skills it’s best to chop them by hand because your shakti (love and power) goes in them, but I don’t have knife skills so I do them the in the food processor and say a mantra instead, which is also fun! And fast…

4. Stir up everything in the pot and keep cooking for 5 more minutes, then add the crushed tomatoes and vegetable stock. Stir more. Everything should be in the pot now. Bring it to a boil.

5. Reduce heat, cover, and simmer for 45 minutes.

6. Stick an immersion blender in the pot and blend everything up. You might end up with a few chunks of rutabaga or carrot but that’s kind of fun to come across in a bowl of this soup so don’t worry about getting it perfect.

7. Salt and Pepper to taste, but you won’t need a lot. When you serve it up, put some fresh Italian parsley leaves in the bowl if you have them, totally optional.

This yields about 8-10 bowls, but everyone will want seconds! Enjoy!

ALTERED SPACE // WHAT WE EAT

People ask John & I all the time, “What do YOU eat?” Basically, we eat healthy, we eat fresh, we eat organic, we eat local, but most importantly, we EAT. We love food. We are Italian after all, so our taste buds are as developed as our unibrows. So it is with a great deal of pleasure that I will occasionally bring you a little Menu. Here is “What We Eat!”

This recipe is one that I could easily eat every week if there weren’t so many other great meals begging to be subbed in. It’s fast, it’s easy, and it’s seriously delicious. Don’t ask me about calories because I don’t know, but I feel safe saying this is a “light” meal. Unless you put sour cream on the side, which I sometimes do, but that’s your call my friend!

Rainbow Chard & Rice

Ingredients: 1 bunch of Rainbow Chard, 1 medium yellow onion, 1/4 cup oil (your choice, I prefer evoo), 1 cup water (OR broth for extra flavor), 2 tablespoons of curry, 2 cups rice (again, your choice, I like basmati), flax oil

Preparation:

1. Start rice. Chop Onion. Separate chard stalks from leaves & chop each pile up.

2. Warm oil in skillet or wok on medium. Put in chopped up onion until soft, about 3 mins.

3. Add just the chopped up chard STALKS w/ half of the water or broth, about 3 mins.

4. Add chard leaves & stir in curry powder, stirring occasionally, about 3 mins.

5. Add rest of water or broth, cover and steam 3-5 mins (to your preference, I like mine really green).

6. Plate, squirt on some flax oil, add any condiments you like (sour cream or even a chutney) and ENJOY!

This will serve 2 hungry people as your main meal or 4 regular people if you also offer a salad or something else. I’m sorry I don’t have a photo but we ate it before I could take a picture! It’s that good 🙂

OM,

Diana