Silence is the deepest and most authentic form of communication, both with others and within ourselves. It is the language that transcends the constant noise of our minds and allows us to experience our true Self, that purest state of Being, a state of peace, joy, and love.
20 – 25 May
Here are images of the: smiles, images, faces, the sanctuary, the food
Here’s another version of my kale chips. The batter is a classic, with cashews, red bell pepper and nutritional yeast.
I’m so thrilled to join Susan’s group again this year for her Solstice DeliciousSoul retreat (a SoulCollage weekend). I thoroughly enjoyed myself, the group, the retreat house last year, and am looking forward to another fabulous dose this year. I did all raw meals last year, however, this year – Susan has asked for a mix of cooked and raw… here’s what our menu will be:
I’ll be your chef for this SoulCollage weekend at Spirit House in Marin, with Susan Greene, MA.
Drying kale leaves is easy … in the dehydrator – or in the oven (on the lowest temperature possible). Here’s what you need (utensils, gadgets, etc) and how to do it.
In this soup: the citrus sings high and the smoked salt sings low, a wonder sound on the tongue.
This looks like sausage, tastes like sausage and feels like sausage with just the right amount of processing. I found that there’s a fine line between being too nutty and getting to the right mouth-feel of ground beef.
Makes 3 cups 1 c coconut water 2 c walnuts, soaked 4 – 8 hours 1 c pine nuts 1/2 c parsley 1/4 c black miso 1 T garlic 3 T lemon juice 1/2 t peppercorns 1 T Nama Shoyu (see TIP, below) 1) Soak walnuts and pine nuts in water for 4 to 8 [...]
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