Yoga. A practice that clears the mind and makes the body more flexible. It has been around for centuries and I am still amazed at the number of people that have not tried it. The first time I tried it I was 8 years old. We were living in Tulsa, Oklahoma and two young, groovy neighbors moved in next door. They were pretty blond girls from California named Panda and Pheobe. My Mom became friends with them and they introduced her to YOGA. They suggested Richard Hittleman's 28 Day Yoga Plan. A book that I still have to this day. Through the years I have had an on again/off again relationship with Yoga. Right now I am in the "almost on again" phase. My youngest daughter, Kaitee has embraced yoga with a passion. She sends me pictures of her feats and I am so inspired by her can-do spirit. She has mastered poses that I thought were only possible by the most advanced guru's. I marvel at her success and think to myself that I wish I could do that. Yesterday she sent me a picture with a fairly easy pose that simply said DO MORE YOGA. Then it clicked. So I dusted off my mat and did it! As I near the age of 50 (WHAT!?) I am realizing my body has limitations that I had never noticed before. How I wish I had never stopped my yoga practice. I could be like Bette Calman, the 83 year old pictured above (click on her photo to read her story)! But, I have great news! Today is a new day and it's filled with 1440 minutes. Surely I can use just 30 of those minutes to do something that makes me feel calm, empowered and strong. I hope you can too.
This has been one of the most cold Springs I can remember. I really have a hard time when I'm cold. All I want to do is cuddle up with my little Yorkie, Bitsy, and take a nap. But, today the sun is shining, the birds are happily chirping and I am determined to make it a great day!
My latest obsession is Lemon Curd. I started making this golden bliss about a month ago. In the beginning I was trying to find all sorts of things that I could eat with it. Angel food cake, berries, cheesecake. Now I just enjoy it with a spoon! I knew I had a problem when I was in D.C. with my husband for a few days. I kept dreaming of the day I could be home and eat this lucious stuff. I have been making a dairy free version and have just now made Batch #4 which replaces the white sugar with honey. Below is my version of several recipes I mushed together. Enjoy!
LEMON CURD BATCH #3
3 to 6 Lemons
1.5 Cups Sugar
1/2 Cup Coconut Oil
5 Egg yolks
3/4 Cup Lemon juice
Dash Pink Himalayan Salt
Zest 3 lemons and mix with sugar in a Vitamix until you have Lemon Sugar. Add Coconut Oil blending well. Add eggs one at a time until mix through. Add Lemon juice and salt. Mix until combined.
In medium saucepan cook over med/low heat to 180* or until mixture coats the back of spoon.
Strain mixture through a seive to remove zest pieces. Pour into jars. Chill in refrigerator.
Jars can stay in refigerator up to 3 days or can be frozen for several months. Mine never last that long :)
I'm lucky to have found a person to spend my life with that loves and believes in me. He must be a special man because I am quirky, unorganized & think my cluttered thoughts aloud to him on a regular basis.