This time he was At El Yogur, my meditation mentor. After him asking me a little bit about what I do in meditation, I was telling him that I wished to carry that Divine Love all the time. He said, “To be enlightened isn’t to sit on a throne.” He laughed. “When I was in Tibet, I was honored to be invited to sit with three enlightened beings, well-known throughout the mountains of Tibet. One man was a fisherman, one a builder and one a cook. And you know what they are today? One is a fisherman, one a builder and one a cook.”
6 c. chicken or vegetable broth
1⁄2 c. medium barley
1 T. olive oil
1 T. coconut oil
1 medium onion, diced
1 small celery rib, diced
6 cloves garlic, minced
2 T. minced parsley
1 pinch red pepper flakes
1 1⁄2 tsp. dried marjoram
1 tsp. dried basil or 1/4 c. fresh
1 tsp. fresh rosemary, minced
2 medium carrots, sliced
2 medium potatoes, 1/2 inch diced
1/4 c. Parmezano (walnuts and nutrional yeast -see recipe this blog)
Directions: Saute the onions, garlic and celery in the oil. Add the barley and stock and cook for 30 minutes. Add the potatoes and carrots and cook for another 10 minutes, or until tender. Add the herbs and let simmer for 10 minutes. Sprinkle with salt, pepper and Parmezano (see recipe this blog).
Word of the Day – cebada – barley
Tip of the Day – The master yogis pronounce this soup as a major cleanser for the body. You are to eat this, and nothing else, as much as you want, all day, for one to three days.
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