"What's comin' will come and we'll meet it when it does." Hagrid
A few weeks ago, after a much needed reset from the holiday stimulation, I planned a trip to Kripalu. I have been fortunate enough to visit Kripalu, the largest yoga retreat in the country, many times. But this time, it came with some extra special meaning as I was traveling with my dearest friend. It was a first for her, and of course, exciting for me to show her where I escape to whenever I can. It's a place to step outside my usual self, get quiet, and be open to what arrives. It is always a reminder or a re-learning of what true self-care really entails.
Of course, we can't always live in this bubble or coccoon (as I call it). Still the life I aspire to lead has been shaped by these visits. Or more accurately, I want to do more than just get through the day. I want a full and contemplative life. Here, no one cares what you do for a living or what do you drive, but they might ask what do love. The food is amazing, the people are warm, and the atmosphere is peaceful and calming. As we know, it's in the quiet moments that our stuff bubbles up, which I sincerely never know what will actually come. So I was taken a back when these thoughts arose.
I thought about where life has taken me the past few years, and some of the "opportunities for GROWTH" that I have had. Of the people who have come and gone in my life. Part of these awakenings meant shedding many things that were inauthentic to me, including many relationships. Most of time we just outgrow people or lose touch, and this has been the case in my life. Of course, some people are harder to let of go of than others. And some are worth the work. Though much I let go easily, especially considering, as I am becoming more of myself, I am very protective of where my energy goes. If I am not being fed by a relationship, I may have to surrender and let it go. As Iyanla Vanzant said, "you have to meet people where they are, and sometimes you have to leave them there." I am very blessed that the people I have longed for have shown up in my life. True soul sisters I would say, and for a girl without a biological sister, this is even more important. I have many thoughts about female friendships that I plan to write about at some point. What I know for sure, women have to heal whatever friendship issues we have, and most especially, if we have DAUGHTERS!
On this trip, we stopped at my old stomping grounds for lunch. Northampton, Massachusetts is the place where I spent many weekends with friends in college, went on many dates with my husband (then boyfriend), or just wandered by myself. It brings out my inner Bohemian. I do miss much, but the bookstore I miss the most. Sadly, it is now closed. But If I remember correctly, it was called Beyond Words (a-ha, I am changing one of my Pinterest boards to this).
Not truly in NoHo (as it's called), but in nearby, Florence, is one of my favorite vegan restaurants Cafe Evolution. It was here that I was inspired to add a recipe here. I actually had to submit my "go-to" dish for my Plant-Based Chef's course, and I knew it had to be some kind of Buddha bowl. I love that Chad Sarno writes notes on your submissions, "I love Tempeh and PB," he said. Their dish is called LOVE SUPREME (cool name), and with my changes, I am calling mine THE EVOLUTION BOWL. Bear with me, as I have said, I am a pretty intuitive cook. I don't always measure, but this is a dish that can definitely be an inspiration for you to make your own creation.
LOVE SUPREME: An array of steamed veggies with baked tofu on brown rice or whole grain pasta, topped with Peanut Sauce and Sesame Seeds over Mesclun Greens.
1 tablespoon olive oil
2 tablespoons sesame oil
1 tablespoon ginger, minced
2 garlic, minced
2 tablespoons tamari
1 tablespoon maple syrup
2 tablespoom water
8 oz Package of Tempeh
Make marinade. I put it in the blender. Cut tempeh into cubes, rectangles, or blocks, then pour marinade over. Marinade at least an hour. I find 4 hours to be better.
1/3 cup olive oil
1/3 cup peanut butter (or almond)
1/4 cup tahini
1/4 cup tamari
1 tablespoon apple cider vinegar
2 garlic, peeled
1/4 cup water
Thumb Size of ginger, peeled
Dash of cayenne
2 tablespoons of honey (if you eat it). I was thinking coconut sugar on my next go around.
1. Blend in high speed blender!
2. Store for about 5 days. It makes more than you need. Could be used as dip for veggies.
For Roasting and Serving
1 head of Broccoli chopped bite size
Cauliflower, 1 head, chopped, bite size
1 Red Onion, chop in wedges
Kale, or Green of choose
Hemp or Sesame Seeds
Pea Shoots or other Sprouts for Garnish
I added raw veggies I had in fridge. You can steam them or just eat raw.
2. Roast Broccoli, Cauliflower, and Red Onion, about 400 degrees for 30 minutes. Stir after 15 minutes.
3. When Tempeh is ready. Saute in pan with oil. I like to brown mine a bit.
4. To assemble, place quinoa in bowl, top with greens of choice, add roasted veggies, raw veggies, top with tempeh and plenty of sauce. Dress with seeds of choice and a green garnish of sprouts.
5. I added carrot, red cabbage, and beets (just add what you have on hand).
I believe with some good preparation, batch cooking, and ready made veggies the week can be healthy and relatively stress free at dinner time (except if you have kids like mine….).
"Look within the silence. Your soul is waiting to tell you everything you ever need to know."