I’m alive, I’m alive! I’m living and loving and back in action in my roxtar world. Life has kept me busy, and I am happy to report that when life deals you chaos, you can survive with the hint of a smile on your face. Have you ever noticed how people take stress out on travel agents/workers when traveling? It’s not my style to do so, but I was tempted at some moments. I was a passenger on 7 flights in 8 days for crying out loud. I couldn’t figure out how to open the trunk on my rental car, a PT cruiser, at 3am. I tried to check in for one flight with the wrong airline and waited in a (luckily) short line for a woman to point out my mistake. I unwillingly overheard a heated, yet never-ending political argument between two fellow airline passengers at 1am. I had to change the same flight 3 times over the phone. I had to change one flight with very little cell reception in the snowy Rocky Mountains of Colorado.
Yet, amidst what could have built into a stressed out roxtar, there were some great moments too. I got to say a final goodbye to my grandmother before she passed away. I got to be with my family during a difficult loss. I spent 2 days breathing in the fresh, clean mountain air in Colorado. I enjoyed dinner with friends, working with inspirational yogis, and practicing yoga on my travel mat. I saw an Elk. There’s always the other side of the coin, eh?
I have decided that my next “career” step should be to complete my 200 hour yoga certification with Shiva Rea. I have already studied 100 hours with her, and she is the kind of teacher that rocks my world, that takes me outside of my box every time I practice with her, that inspires me to be more than just a yoga teacher, but a living embodiment of something sweeter. I have to read 6 books, practice with her for 180 hours, and record 30 minutes of a class. I look forward to becoming a better teacher.
Wait, I have so much to say! I have also found renewed love for Kitcheree recently. Now that fall has landed, SLO is seeing it’s first rain in 9 months, my body is loving this warming, balanced dish. I shall remind you of it’s simplicity. If you work in the MINDBODY office and have wondered what that glorious aroma coming from the kitchen is every Monday, look no further.
Roxtar Lunchtime Khichdi (Kitcheree) Recipe
Yummy, heatlhy, ancient Indian comfort food. Who wants Lipton rice packets, Ramen noodles, or other instant food when you can make this? I make little dry packets of this and leave it in my office for those days when I don’t bring lunch. If you can’t cook at work, it’s a great dinner that turns into lunch leftovers kind of meal.
Prep Time: 0 min
Cook Time: 25 min
Ready In: 25 min
Yields: 1-2 servings
1/4 cup white basmati rice
1/4 cup lentils (split mung beans are good too)
1/2 veggie bouillon cube, preferably the sea salt variety
1 tsp to 2 tbsp dry ginger root (latter amount if high pitta)
1/2 tsp ground coriander
1/2 tsp dried oregano leaves, italian seasoning, braggs dry seasoning
1/4 tsp ground cumin
pinch fennel seeds
dash powdered garlic (omit if high pitta)
+/- 2 cups H2O (at cooking time)
(optional) random veggies scrounged up from wherever you can find them
1. Put all dry ingredients in a cute little baggie. Tie the top in a knot. Hide it in your desk or cupboard for future consumption.
2. When ready to chow down, add 2 cups water, bring to boil, reduce heat to medium-low and simmer uncovered. As rice and beans are cooking, chop and add veggies such as carrots, zucchini, broccoli, if you have these goodies around. I use this as my opportunity to eat the leftovers from my weekly veggie farm share.
2. Cook for approximately 20 minutes, until most of the liquid is absorbed but the consistency is smooth, not mushy and sticky.
3. When done, take the pot of of heat and add ghee (clarified butter), or whatever butter like product you eat, salt, braggs liquid amino acids to taste. I like garlic pepper, or lemon pepper too.
Adding 1 cup of frozen peas right at the end of cooking is really good. I like to top it with a bit of feta and eat it with pita and hummus. I have also seen it made with fresh cilantro. Yum.