Accepting Ambiguity As Greatness

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Let Your Imagination Go!

Quotes to live by…

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Walk the road less traveled…

…as a means to learning more about your self and accepting and loving who you are. Read more at our new blog for today’s inspiration.

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Quote Of The Day…

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Celebrate Autumn!

Get outdoors and watch the leaves change! Change is all around so let’s embrace and celebrate.

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http://www.yinyangyogis.com/2013/10/celebrate-autumn/

Looking to reboot, recharge, and clean out? Treat yourself to 7 days of delicious cleansing meals and much-needed detox self-care with our Fall Into A New You Detox Program. Learn more here.

Full Moon, Harvest Moon.

Come celebrate the Harvest Moon and Fall Equinox with us at our new blog…

Photo: Jeff Sullivan

Stepping Into Love

“Love is the voice under all silences, the hope which has no opposite in fear; the strength so strong mere force is feebleness: the truth more first than sun, more last than star”

– E.E. Cummings

Love. Of all the words in the English language “love” probably has the most meaning, or maybe the most elusive meaning. S0 basic to the soul of each one of us, love becomes the precious essence governing each of our lives. We ask ourselves; how do we find love? How do we share it? Can we maintain it with another person? And at the core of these questions we continue to wrap our thoughts around “what is love”? Constantly trying to answer this question and perhaps hitting a wall more often than not when it comes to finding the answer we ultimately end up taking pleasure and apathy in it’s elusiveness. But what if we change our thought process and perception around this word’s elusiveness and embrace it for what it is – the underlying root and foundational energy of all beings and things around us. Accept love and have faith in it!

Stepping into love we can begin to strip away the typical fears associated with it such as; am I good enough for it? Do I have enough love? Do I give enough of it? Instead of trying to find balance in love and answers to these questions work on stripping these questions from your psyche as if you were taking an eraser to a chalkboard. Start by reminding yourself that love is around you at all times supporting your every step through life. Once we decide to change our perception and choose to step into this faith, love will easily flow to and from every aspect of your life.

Source: Anodea Judith, Wheels of Life

Meatless Monday’s Summer Salad

In these hot humid days of August, nothing feels better than a light refreshing summer salad.  We love this simple salad and the myriad of variations possible.  Our favorite way with this citrus combo is over a bed of Boston or bib lettuce.  The delicate texture and flavor do not overwhelm and anti up the hydration factor.  Enjoy!

Y3 Summer Salad

2 red grapefruit
2 avocados
1 large fennel
1/2 cup (1 dl) mint leaves
1 tablespoon lime juice
1/2 cup (1 dl) nut oil or neutral-tasting oil
1 teaspoon crushed coriander
Salt and pepper

Cut the grapefruit into segments. Cut the avocado into slices and julienne the fennel. Mix all the ingredients in a bowl (leaving a few mint leaves for garnishing) and serve on a plate.

variations:
Serve on a bed of greens
Serve on top of grilled fish, chicken, or pork
add nuts or seeds
Swap grapefruit for strawberries
Add feta

Meatless Monday’s Caprese Mushrooms

Caprese Quinoa Grilled Stuffed Mushrooms with Balsamic Glaze

This variation on the classic Caprese is so delicious you’ll have them begging for more.

The trio of tomato, basil and mozzarella are a summer classic. The three are wonderful served simply with a little olive oil, salt & pepper, but the flavors also work well in this variation on the original.

Yield: 12 baby mushrooms served as an appetizer  or 2 large Portabellos served as a main dish

Ingredients

12 baby portobello mushrooms or 2 portobello mushrooms, stems removed

• 1/2 cup cooked quinoa
• 1/2 cup grape tomatoes, diced
• 1//3 cup fresh mozzarella cheese, diced
• 8-10 fresh basil leaves, sliced or chopped
• 3 tablespoon good + fruity extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Balsamic Glaze

• 1/2 cup balsamic vinegar
• 1 teaspoon brown sugar (optional)

Instructions

1. Add vinegar and brown sugar if using to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and set aside to cool and thicken.
2. Preheat the grill to medium high heat or heat your oven to to 400 degrees F.
3. Toss the mushrooms with 1 tablespoon of olive oil and a sprinkle of salt and peper. Place the mushrooms stem side up directly on the grill and grill for 8-10 minutes or bake for 8-10 minutes. Remove from the grill and dump any liquid that is in the caps.
4. While the mushrooms grill toss the quinoa, tomatoes, mozzarella and basil together in a medium size bowl. Add the remaining olive oil. Season with salt and pepper.
5. When the mushrooms are ready stuff each mushroom as best as you can with the caprese quinoa. If your mushrooms are small you may have some of the caprese quinoa leftover, just serve it along side the mushrooms. If desired place the mushrooms on a baking sheet and place back on the grill or under the broiler for 30 seconds to 1 minute to warm the cheese. Serve with a drizzle of the balsamic glaze and fresh black pepper.

Photo & Recipe Courtesy of www.halfbakedharvest.com

Be Yourself

“Accept everything about yourself, I mean everything. You are you and that is the beginning and the end, no apologies, no regrets.”

– Clark Moustakas

Photo: Note Card Poetry