Thursday, April 29, 2010

Love, Love, Love

The Beatles were onto something kids. Love, Love, Love.

This weekend I was in class and we had some incredibly inspirational speakers but the one message that I got above all was love. Love for the sake of loving and not for the sake of getting anything back.

Dr. John Douillard who founded Life Spa Ayurveda was our speaker on Saturday and I was so enamored with how he spoke on the subject of love. He told stories of how Love Really Saved the Day.

How when you love without expectations, limitations or conditions that, that is when you truly get loved in return...but in honestly, it doesn't matter. Dr. Douillard quoted the following saying often, "I love you, but it's no concern of yours."
This doesn't mean that you don't care about the other person but instead that you love them so much that, that is what you get your love from, loving alone. Nothing in return.
When there are no expectations for anything return, that is when real love is displayed. That is where the phrase "Unconditional Love" comes from. There are no conditions to your love.

How many times have I heard others or even myself saying, I love him/her but if only they....(fill in the blank- didn't smoke, drank less, made the bed, put down the toilet seat, cleaned the dishes, what have

you....)? Countless.

So in the spirit of love, I assign you the challenge of loving unconditionally. Just love. Because.

Love like hell, love 'til it seems like you can't love anymore and love wholely for you and then as a consequence I'm sure you will receive love a plenty.

In this blog there are photos of people that I am going to be loving unconditionally- it is a challenge to trust love and love alone, so know that I'm in this with you, but I'm willing to make the people I love feel amazing without expecting anything in return....Are you?

Tuesday, April 20, 2010

Garlic Soup - As good as 10 mothers!

Last week I felt that awful cold coming on that I always get during the season change. I had absolutely no time for this though as I had a friend from Detroit coming in town whom I hadn't seen in almost 2 years and I had just started my new job. I had remembered reading the below recipe when I started this blog and wanted to really give it a shot.

Garlic Lovers Soup
Originally Prepared by Cara: April 10, 2010


2 heads garlic
2 teaspoons olive oil
5 cups vegetable stock
2 bunches spinach, chopped

  • Preheat oven to 425 degrees.
  • Slice off the top of each head of garlic, exposing the top of each clove.
  • Pour a teaspoon of oil on each head.
  • Place in a casserole dish with a lid or wrap in foil.
  • Roast for 45 minutes or until cloves are completely soft.
  • Let the garlic cool for a few minutes and squeeze cloves into a pot.
  • Add stock and stir to break up the garlic and combine.
  • Bring to boil, reduce heat and simmer for 10 minutes.
  • Just at the end, add in the spinach to wilt, stir well and serve right away.

Breath Deep | Sleep Well | Revel in the Loveliness of Spring

Wednesday, April 14, 2010

Living in Savasana

I have recently done a whole lot of lifestyle changes as many of you know. A big part of it is of course how I have been eating - going from processed to non-processed foods and cooking a lot, quitting a job that was making me miserable, and most recently trading in an apartment which while in the heart of Park Slope, is no longer in my price range for a beautiful apartment in Sunnyside, Queens which is much more affordable and I get to live with my boyfriend Tim. It is crazy how many changes have occurred in the last month and a half.
While in a yoga class last week at Dharma Yoga Brooklyn, the instructor said to us while we were in savasana, "notice how you feel right now, that peaceful awareness is where you want to be. when living in savasana you will not be nearly as stressed and will be much happier"

Since simplifying my life I am enjoying it so much more!

I have a few recipes to share with you this post.

Last Friday I made Portobella Mushrooms stuffed with shrimp, spinach and sundried tomatoes with twice baked potatoes.

Stuffed Portabella Mushroom Caps
Originally made by Cara: Friday, April 2, 2010
Prep Time: 20 minutes
Cooking Time 15-20 minutes

4 portabella mushroom caps
3 cloves of garlic
16 large shrimp
Olive Oil
Balsamic Vinegar

  • Remove stems and fins of mushroom tops with damp paper towel and a spoon.
  • Place mushroom top down in oiled baking pan. Brush balsamic vinegar over the top.
  • Defrost and peel about 16 large shrimp, chop 3 cloves garlic.
  • Divide the garlic in 2 piles.
  • In fry pan heat 1 Tablespoon olive oil and saute first pile for about 30 seconds
  • Add shrimp
  • With tongs turn after 1 minute. when they are slightly pink and curled remove to a dish.
  • Heat 1 Tablespoon of oil and saute second pile of garlic. Then saute 1 bag of baby spinach until wilted
  • Add about 5 sun dried tomatoes chopped
  • Add 1 Tablespoon of vinegar and 1 Tablespoon of Marsala or wine
  • Add shrimp back to the pan
  • Season with pepper, about 1-2 stalks of fresh parsley (or 1 teaspoon dried parsley)
  • Fill mushrooms and sprinkle with parmasian cheese
  • In same pan heat 1 Tablespoon balsamic and 1 Tablespoon marsala until it bubbles slightly.
  • Pour over edges of mushrooms.
  • Baked 375 degrees for 15-20 minutes or until softened
Twice Baked Potatoes
Originally prepared by Cara: Friday, April 2, 2010
Prep Time: 10 minutes
Cooking Time: 50 minutes (bake) 20-30 minutes (twice bake)

2 potatoes
2 T Butter
1/4 C of milk
2 T Sour Cream
Salt & Pepper
  • Scrub 2 baked potatoes, pierce with a fork
  • Bake 425 degrees for 50-60 minutes until it's soft in center
  • Cook about 20 minutes, cut in half horizontally
  • Using a spoon carefully remove pulp without breaking the skin and place in large bowl

  • Beat with an electric mixer until it's smooth
  • Melt 2 T butter, add 1/4 C milk to heat
  • Slowly add to potato and blend until creamy
  • Add 2 T sour cream and salt & pepper.
  • Using kitchen shears (best kitchen tool ever!) snip 2-3 chives into mixer.
  • Fill potato skins and top with cheddar cheese
  • Bake 375 degrees 20-30 minutes until cheese is melted and the potato looks a little brown.
Enjoy these recipes and Happy Spring!

Tuesday, April 6, 2010

I wouldn't have even thought to make this from scratch...

Such a staple in my everyday foods- I eat it as a spread on toast, as a dip with pita chips or my favorite veggie- cucumbers (shout out here to my former Roomie with whom I'd eat copious amounts of this for dinner...with nothing else!) I certainly have my favorite brands and flavors but it never occurred to me to try and make it myself...until now.

While at my mother's house last week we were discussing what we would prepare together for dinner, our first since I started writing the blog, and we got so hungry just talking about food that we decided to embark on my newest food adventure- making hummus from scratch.

What goes into hummus you may ask? It's so simple!

Parsley & Lemon Hummus

Recipe from: My mother- Marie Kossman (above!)
Originally made by Cara: Monday, March 29, 2010
Prep Time: 10 minutes
Cooking Time: 5 minutes

1 can of rinsed white or garbanzo beans
1 cup of fresh flat parsley (fresh from the garden!)
1/4 cup oil
3 tablespoons fresh lemon juice
2 cloves chopped garlic
salt & pepper to taste

  • In food processor chop garlic, then beans, then parsley

  • Add oil and lemon by drizzling in as processor is on
  • Seriously. That's it folks.

Voila! Enjoy with friends and moms alike.

So as you see it's super easy to make and we had a feast before the rest of our feast which I'll write about next time- oooo, it was delicious!

In other news I am proud to announce that I have launched my new website

Please visit it and share with friends. I am doing free health consultations at this time so if you are interested please leave a comment here or fill out the form on the website. It's only an hour and so far the people who have participated have had wonderful things to say- check out the Testimonials on the website.

I'm also going to be hosting a workshop on wholesome nutrition entitled, "Eat More, Weigh Less" on Long Island on May 5th. If you are interested in registering for that please check out the Events page on the website.

With transitioning from full time to part time I just assumed that I'd have a bit of down time but to my absolute shock I am busier than I ever was! It's the best! I hope that you enjoy this beautiful weather and of course...

Be well | Drink Water | Sleep Often | Breathe Deep