Going with the Flow

“Water flows because it's willing.”    ― Marty Rubin In life, I have learned to go with the flow.  OK, most of the time. I am human!

AM yoga is never a peaceful, alone process.  There are kids, cats, and a dog always interrupting the tranquility.  I have learned to go with the flow.  It makes it more pleasant in the long haul.

I relate this to life, things just come up that we have to work around.  Like the below cat, Ember, who thinks she has to be a part of every yoga pose I do! She will be outside, doing her cat thing, when I start to do my AM yoga.  Bam, she comes exploding through the cat door (which happens to be right next to my "yoga studio", see cat door in the window!) every time and is under me, on top of me, purring up a storm and thinking yoga is the best thing in the world!  I think she hears the "whisper" of the yoga mat as it gently lands on the floor for me to begin my morning poses.  I think that mat and Ember have some intuitive communication going on!

Where is your life can you release and just let life flow, be willing to let go?

Can you tell I love kitties?

FUN FOOD HINT

This 'lil hint came from my sister Terry.  As you know, I make home made mayonnaise with olive oil, http://wholefoodhealer.com/2013/07/14/olive-oil-mayonnaise/.

I never thought to use my homemade creamy dressings, as a mayo alternative.

I am very thankful for my sisters and their wisdom!

Words straight from my sister Terry:

"Ok, so I did not have any mayo freshly made for my sandwich yesterday, so I substituted….i used the creamy dressing I had in the refrigerator.  The recipe in Paula’s book…..it makes a lovely gourmet “mayo”, without the mayo.   Give it a try on a sandwich next time."

I was not sure which "flavor" Terry was using that fated sandwich day, so I am adding all the recipes!

Creamy Yogurt Salad Dressings

You can re-create any flavor of creamy salad dressing using plain, unsweetened yogurt.  Making homemade dressings is a great way to avoid commercial products.  Read the labels, they are scary.  Most commercial dressings are made with cheap vegetable oils and GMO ingredients.

Do not make huge quantities at a time unless you will use them up within a week or so.  Foods without preservatives will get moldy far quicker than commercial products.  These dressings all taste best when given one hour for the flavors to meld.  Enjoy them on salads or as dips for veggie sticks and chunks!

 Russian Dressing

 1 cup yogurt

1 tbsp. tomato paste and apple cider vinegar

2 tbsp. Tabasco sauce

1 tbsp. each finely chopped celery and onion

1 tsp. Worcestershire sauce (read ingredients and purchase a natural one)

¼ tsp. unrefined sea salt

 Blend all ingredients together well.

Thousand Island Dressing

1 cup yogurt

¼ cup Tabasco sauce

2 tbsp. pimento stuffed olives, minced

1 hard-boiled egg, chopped

2 tbsp. each scallions, green pepper, parsley finely minced

¼ tsp. each paprika and black pepper

 Blend all ingredients well.

Roquefort Dressing   This is a French sheep's milk blue cheese, if you prefer, substitute your favorite blue cheese.

1 cup yogurt

2 tsp. raw apple cider vinegar

¼ tsp. cayenne pepper and sea salt

fresh ground black pepper to taste,

½ cup Roquefort cheese, crumbled

Blend all ingredients well, except the cheese.  Gently fold in cheese.

Caesar Dressing

2 small garlic cloves, minced

1 tsp. anchovy paste  (optional and found near the tuna fish in the supermarket)

2 tbsp. freshly squeezed lemon juice, from one lemon

1 tsp. Dijon mustard and 1 tsp. Worcestershire sauce

1 cup plain yogurt

1/2 cup freshly grated Parmigiano-Reggiano

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the yogurt, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking.

Ranch Dressing

1 cup plain yogurt

½ tsp. each: chives, parsley, dill

¼ tsp. each: garlic and onion powder

1/8 tsp. sea salt and black pepper

 Mix ingredients well and enjoy!

French Dressing

1 cup plain yogurt

½ cup organic ketchup (no corn syrup)

¼ cup finely chopped onion (green onions in the spring is a fun variation)

1 tsp. sea salt

1 ½ tsp. Worcestershire sauce (read labels and buy all natural)

¼ tsp. garlic powder (more to taste if you like garlic)

1-2 tbsp. apple cider vinegar, add slowly to the consistency you want to create.

Mix ingredients together.  Slowly add the vinegar last.

Concord Grape Jam: easy & low sugar

Concord Jam: easy & low sugar My neighbor, graciously, brought me about a peck of concord grapes last eve.  They have been growing on his property since the early 1960's! I made Jam, yummy, yummy jam.  No, not grape jelly but jam, using the whole grape, seeds and all. After a quick wash, I plucked them from their vines and threw them into my Vitamix blender.  Blending on high for about 2 minutes purees the whole grape, seeds and all.  Grape seeds and skins have amazing anti-oxidant properties, so I could not see straining them out.  I am not certain how much of the anti-oxidants survive the boiling process, but hey, I try my best! I use Pomona's Universal Pectin because I can use any amount of sugar I want (or do not want) and any type of sweetener I like... honey, maple syrup, etc.  Buy at the Potsdam Food Coop or Nature's Storehouse in Canton. I have come to the conclusion that most jams are best (in my kids' eyes and they are the ones eating it) when I am using just plain, organic sugar.  Not the Rapadura or Sucanat version but yes, the more refined, slightly tan colored, organic cane sugar. The Sucanat and Rapadura have all the molasses still intact in the dried cane juice sugar.  This makes for a very heavy tasting jam, alters the flavor of the fruit to end up tasting, well, like molasses sweetened fruit! The recipe for grape jam calls for straining, which I did not do as per above description.  It also calls for 4 cups grape liquid to 2 cups sugar.  I used less than 1 cup sugar for each 4 cups of grape puree.  I had 26 cups of grape puree and used 5 cups of sugar.  Otherwise, I followed the Pomona recipe instructions provided. The end result is a very strong, grape tasting jam, tart but not too tart, slightly sweet but not obnoxious sweet like most jams (jams that call for 4 cups of fruit to 6-8 cups sugar... that is just crazy proportions!). That's my story for today, or should I say last eve's "making jam until midnight" story? If you would like more personalized attention achieving your health goals, please contact Paula Youmell to set up a Nutrition and Health Consultation.  I can be reached atwww.HandsOnHealthHH.com. Enjoy radiant health today and every day!  Paula