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2 cups almond milk (or other non-dairy milk)
2 cups medium shell macaroni
Sea salt and freshly ground pepper
1 head cauliflower, cut into small florets
2 tablespoons unsalted butter
1 1/2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded or grated Parmesan cheese
2 teaspoons Dijon mustard
Hungarian paprika

Preparation:

Spray 11″x7″ baking dish with nonstick oil.
Cook macaroni in salted boiling water for 6 minutes.
Drain macaroni and set aside.
Heat milk in large saucepan.
Add the cooked macaroni shells and cauliflower florets.
Season well with salt and pepper.
Cook for 3-5 minutes, until cauliflower and macaroni are tender and sauce is thickened.
Add butter, cheddar and mozzarella cheeses and mustard.
Stir and cook over low heat until cheese has melted.

Preheat broiler:

Pour macaroni mixture into prepared baking dish.
Top with Parmesan cheese and paprika (can add more cheddar cheese, if desired).
Place casserole in the upper third of over to brown (watch carefully).
Remove from oven.
Ready to dig in…

Serves 4 – 6
Note: To make this a vegan dish, use plant-based butter and non-dairy cheeses.

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Nonstick cooking spray
1 large unpeeled eggplant
1 to 2 tablespoons olive oil
Sea salt and freshly ground black pepper
3/4 cups marinara sauce, store-bought or homemade
3/4 cup shredded mozzarella cheese
1/4 cup shredded or grated Parmesan cheese

Preheat oven to 400°

Line baking sheet with parchment paper.
Spray with nonstick cooking spray.
Cut off and discard both ends of the eggplant.
Slice eggplant into 1/2 inch thick rounds.
Arrange slices in a single layer on baking sheet.
Brush tops of slices with olive oil and sprinkle with salt and pepper.
Bake for 20 minutes, or until eggplant is soft and golden brown.
Remove from oven.
Top each slice with approximately 1 tablespoon marinara sauce and 1 tablespoon mozzarella cheese.
Sprinkle slices with the Parmesan cheese.
Bake for 5 – 10 minutes, or until the cheese is hot and bubbly.

Note: Substitute the cheeses for non-dairy ones to make this vegan.
Inspired by a recipe from Joy Bauer, MS, RDN

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Jon Paul Crimi, Breathwork, Mediation and Recovery Coach, states that “breathwork is like 20 years of therapy without saying a word.”

This post is in response to the above statement.

When someone tells you (teacher or student) that a deep breathing workshop is like 20 years of therapy, don’t believe them and don’t bother with it. Think, and know that the person flipping their gums needs 20 more years of therapy and a new fucking therapist.

People are so wounded that a little kindness and breathing feels like their world has just changed. I see that all the time. For a moment there is peace, just like with a glass a wine, an orgasm, or a hit. Hell, the world is designed for that feeling and you are part of it. The point is as teachers we don’t propagate that bullshit as an end and we certainly don’t use people’s quotes while they are high to promote it… At the very least as teachers, we have a duty to:

1. Let everyone know we are full of shit.
2. Let folks know that the ceiling for growth from anything physical is very low.

The first duty takes real introspection and exposure to the truth to know how far away we are from it.

The second is one that anyone with their head out of their ass should know. It’s pure science. You can’t grow intellectually or emotional from physical exercise of any sort. Pranayama and asana were literally prescribed for dumb asses. That’s why I connected to it so much. No one is dumber than me, not even you. The only difference is I know it and it makes me safe from myself and I’m not reckless with others. You, on the other hand, haven’t a clue. I mean that as a fact with no disrespect.

I took the time to write this not to one up you or engage in war.. nor do I want to change you. I wrote this because the others who will read this may learn something from it. Maybe someone will think, “how is it possible that through deep breathing I will no longer be selfish? How, through this wonderful workshop, will it equate to 20 years of introspection, 20 years of therapy, 20 years of sobriety..?

Not saying that a night of doing “breathwork” isn’t a wonderful way to spend an evening. It is. It’s lovely to go take a Hatha Yoga class. Hell, I’ve had 12 studios. When folks leave and say, “this class saved my life”, I don’t promote it saying, “come take my class, people say it saved their lives”. Why don’t I? Because, thank goodness, my level of insanity doesn’t take me there.

The first thing my teacher ever said to me when I asked, “how is it that I can fill up so many rooms and be adored by many when I haven’t a clue truly how to live?” His response was “that’s because you are full of shit and people flock to those who are full of shit. A man of true wisdom will never have a huge crowd”. It made all the sense in the world to me.

Thank you, Jon Paul Crimi, for sharing your thoughts on my Facebook page, for making room for all of us to learn, to question, to reflect and analyze.

As Josh Billings says, “the trouble with most folks isn’t their ignorance. It’s knowin’ so many things that ain’t so.”

Peace,
EP

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1 yellow onion, chopped
1 large pepper, yellow, red, orange or green, chopped
1 1/2 Tablespoons chili powder
1/2 tablespoon dried oregano
1 teaspoon ground cumin
2 cloves garlic, minced
15 ounce can, pinto beans, rinsed and drained
15 ounce can diced tomatoes, undrained
2 cups vegetable stock
Sea salt, to taste
Freshly ground pepper, to taste
Cooked quinoa, rice, or pasta (optional)

In a Dutch oven, cook onions and peppers over medium heat, until softened 5 minutes, or until softened.
Add water, 1 to 2 Tablespoons at a time, as needed to prevent sticking.
Stir in chili powder through garlic.
Cook 1 minute.
Add beans through vegetable stock.
Bring just to boiling over medium-high heat.
Reduce heat.
Simmer, partially covered, 20 minutes or until mixture is slightly thickened.
Season with salt and black pepper, if desired.
Can be served as a soup.
Or served over cooked quinoa, rice or pasta for an extra-hearty meal.

Makes 7 cups
Inspired by a recipe from Forks Over Knives by Chef Del Sroufe

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1 large butternut squash (approximately 3 lbs.)
1 Tablespoon extra-virgin olive oil
2 Tablespoons unsalted butter, cut into pieces*
Fresh sage or oregano leaves, about 6 sage leaves or oregano leaves from 2 stems (can substitute with 1 teaspoon dry herbs)
2 garlic cloves, crushed
1 Tablespoon fresh lemon juice
Salt and pepper to taste

Cut neck off from squash.
Peel squash.
Resting squash on its base, may have to slice 1/2 inch off bottom, cut squash lengthwise in half, creating two steaks.
Heat oil in large heavy skillet (cast iron is great) over medium heat.
Cook squash steaks, turning every 3 minutes, until browned on both sides and fork-tender, approximately 15 minutes.
Add butter, herbs and garlic, tilting pan to pool the butter on one side.
Use large spoon to continually baste steaks with butter.
Baste until butter is no longer bubbling, approximately 1 minute.
Remove from heat.
Stir in lemon juice; season with salt and pepper.

Serves 2
*Note: can substitute with non-dairy butter
Inspired by a recipe from Bon Appetit

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4 Japanese Eggplants, cut in half lengthwise
1/4 cup good quality olive oil, divided
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3/4 – 1 cup marinara sauce
1 cup crumbled feta cheese
1/2 cup tortilla chips, finely crushed
1/4 cup grated Parmesan cheese
1 pinch crushed red pepper flakes
Torn fresh basil leaves, garnish

Preheat oven to 400°

On a rimmed baking sheet fitted with parchment paper, place the halved eggplants cut side up.
Rub them with 2 tablespoons olive oil; season with salt and pepper.
Roast them for approximately 15 minutes, or until tender.
Remove eggplants from the oven.
Divide marinara sauce evenly over each eggplant half.
Sprinkle with feta cheese.
In a small bowl, mix together crushed tortilla chips, Parmesan cheese, red pepper flakes, and remaining 2 tablespoons olive oil.
Top eggplant halves with the crumb mixture.
Return to oven and bake for approximately 12-15 minutes, until brown and bubbly.
Garnish with basil leaves.

Serves 2-4

For Vegans, substitute the cheese for non-dairy cheese

Inspired by a recipe from Giada De Laurentiis