Before yoga class today, I met, as I sometimes do, with a great meditator who studied in a cave in the Himalayas, for two years! Alone in a cave where he couldn’t even stand. And today I asked him about his daily routine. He said that, at the pintacle of his training, he slept from midnight to three. The rest of the day was spent in meditation and 2000 prostrations. At evening time he would go sit with his master, who would help him, and have him sit down for the evening libation of barley beer. He remembered his master’s eyes would light up when he rubbed his hands over the warming beer. This was meant to get them through the long and chilly nights in the Himalayas. And as I listened and watched my teacher’s eyes light up as he recreated the story, I was right there, warming my self as the characters did, and meditating into the dark of the night.
1 bunch, about 5 ounces, Kale (stems removed)
1 c. Cashews or almonds, ground
2 T. Olive Oil
1//2 c. Nutritional Yeast
1/4 c parsley
Salt, to taste
Pepper, to taste
- Dehydrate at 105 degrees for 24-48 hours, depending on your dehydrator, OR:
- Preheat oven to 350 degrees F.
- Strip the kale from the stems, Wash and pat dry with a paper towel.
- In a bowl, add the kale and olive oil. Toss to coat and let sit for 10 minutes. Sprinkle with the nutritional yeast, parsley, salt and pepper and mix with your hands or a wooden spoon to evenly distribute.
- Dehydrate at 105 degrees F. For 24-48 hours, depending on your dehydrator. Or, Place the kale on a large baking sheet, spreading evenly and making sure not to overcrowd or overlap the pieces.
- Bake on the center rack of the oven at 350 degrees F for 10 – 15 minutes.
Word of the Day – depende – depends
Tip of the Day – Be ready for the unexpected here in Ecuador.The man, the quiet man sitting and drinking beer, coul turn out to be your meditation teacher.
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