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3 ripe bananas, mashed
1/3 cup unsweetened applesauce
2 cups old fashion oats
1/4 cup almond milk
1/2 cup raisins
water
1 teaspoon vanilla
1 teaspoon cinnamon

Preheat oven to 350°

Grease and flour, or use baking spray, a 7 inch x 11 inch glass baking dish.

Put raisins in a small bowl and cover with warm water for 10 minutes, then drain.
Combine and mix all of the ingredients thoroughly, including raisins, in a large bowl.
Spoon into baking dish.
Spread evenly.
Bake 20 minutes.
Remove from oven.
Let cool on a rack, then cut into squares/bars

Yields 12 squares

Notes:  Can be baked in an 8 inch square baking dish.
Add 10 minutes to baking time.

Can substitute an apple or pear, chopped and blended with 2 tablespoons water (using 1/3 cup) for the unsweetened applesauce.

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A relationship like no other!

As I sit here and begin to write down on paper what I am “passionate about that is accessible”, I smile knowing, that for most, what proceeds this sentence will only be accessible in theory and not in practice.  Many teachers will only relate to the emptiness that comes from not having this in their lives, even when we serve in this role every day.

 A teacher is defined as “a person who teaches or instructs, especially as a profession”. That is the absolute worst, heartless definition the dictionary has ever produced!

 For me a teacher means: life, direction, discipline, accountability, intimacy, transparency, and surrender. It means I have someone who loves me unconditionally (even my dogs don’t; they love me because I take care of them), who has no agenda, no motives in being with me, other than to help.

 A teacher preaches what he practices and never practices what he preaches. That is to say a teacher lives the way he speaks or at least my teacher does… A great orator has talent.  He can deliver a message that is moving, magical, and these people are easy to find in the world. A great teacher, however, does not have to say a thing and his greatness is felt.  He embodies all wisdom in his actions and these people are nearly impossible to find.

There is simply no relationship I have experienced to date (I am 46 years old) that is in any way comparable to the one I share with A. Parthasarathy aka My Beloved/Swamiji. There are no blessings, crystals given, mantras, mind-reading, fortune telling, none of that… There is no meditation, and there is absolutely nothing in this world I can give him, which in of itself is the most foreign, humbling teaching.  There is no money exchanged. In fact, the only exchange is one way; he gives and gives as I try to take and digest.

 My fatherhood was born out of my ego. My business was born out of my vanity. My teacher/student relationships were born out of my desire to burn away the ego and all its facets.

Einstein said “Setting an example is not the main means of influencing others, it is the only means.” There are many fine examples in the world to emulate when it comes to our professions or what I call external living.

 But who do you know that has maintained the same mood for 87 years!!! Lives completely stress free? Has no desires or motives to gain or lose anything? Loves everyone whether a saint or a sinner? Harbors no fears or resentments? These are the traits of human perfection that are outlined throughout the yoga scriptures.  Many of us lecture about these qualities while never having lived them! I have found someone who lives them. It is just being in his presence that has taught me what little I can live with. It is in the bosom of love that he gives to all creatures that I have found an ounce of salvation.

Peace,

EP

 

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Spaghetti squash

Cut the spaghetti squash lengthwise (you can remove stem first, but try and not cut through the ends).
Scrape out seeds and fibers using an ice cream scoop or large spoon.
Put squash in a close-fitting microwave dish (oval casserole).
Keep squash stable. May have to slice a thin strip from bottom of squash.
Place top half of squash on top of bottom.
No need to cover with plastic wrap.
Microwave squash for 10 minutes (if small) or more, if larger.
Test for doneness. Wearing an oven mitt, squeeze top half gently.
If flexible, it’s likely to be done.
Remove top half. Flesh should be rich, semi-translucent yellow.
Pull out the strands with a fork.
Toss with non-dairy butter, or a favorite sauce.

Note: Can be added to a soup in place of noodles.

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1 cup unbleached flour
1/4 teaspoon salt
1/8 teaspoon baking powder
6 tablespoons cold, non-dairy butter, cut into small pieces
1/2 teaspoon apple cider vinegar
2 tablespoons cold water

In a food processor, process flour, salt, baking powder and butter quickly, using the “pulse” button, until mixture resembles tiny peas.
Mix vinegar and water.
While food processor is running, add to flour mixture through the funnel.
Process until dough comes together around the blade.
Flatten dough out into a circle.
Wrap in plastic wrap.
Refrigerate for at least 20 minutes.
Or place dough in a freezer bag and freeze for later use.

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1 or 2 No Fail Pie Crust recipes or your favorite pie crust recipe
4 cups fresh sour cherries pitted (include juice produced in pitting) or
4 cups frozen unsweetened sour cherries, unthawed, or 2 cans of sour cherries; rinsed and drained
1 cup sugar
3 tablespoons cornstarch
almond milk
sugar

Preheat oven to 400°

Line baking sheet with foil and set on middle rack of oven.
In large bowl, combine cherries, sugar and cornstarch.
Mix well and let stand while rolling out crust.

If making a double crust pie, on a lightly floured surface with a floured rolling pin, roll out 1 recipe of “No-Fail Pie Crust” into 11-inch round (about 1/8 inch thick).
Fit dough into 9-inch pie pan, leaving 3/4-inch overhang. Cover loosely with plastic wrap and refrigerate.
Roll out second pie dough disk into 11 inch round (about 1/8 inch thick).
Remove pie pan with bottom crust from refrigerator and pour in filling.
Brush rim of bottom crust lightly with water.
Add cherry mixture.
Place second crust on top and crimp/pinch edges to seal.
Cut 4 small slits to vent pie.
Brush top of pie with almond milk.
Sprinkle lightly with sugar.
Place on top of prepared baking sheet.
Bake for 60 minutes, or until crust is golden and filling is bubbling.
May need to add foil to the edges, if crust is browning to quickly.
Cool to room temperature before slicing.

Serves 8

Note: No Fail Pie Crust

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2 cups unbleached flour
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 3/4 cup non-dairy milk
3 teaspoons Ener G Egg Replacer
4 tablespoons warm water
4 tablespoons non-dairy butter, melted (Earth Balance or its equivalent)

Grease, then preheat waffle iron

Put Ener G Egg Replacer and warm water in a blender.
Blend until frothy. Add milk and melted non-dairy butter and blend.
Combine flour, sugar, baking powder and salt in a large bowl.
Add the wet mixture to the dry ingredients. Mix until just combined.
Spoon one half cup of batter (or the amount recommended by your waffle maker) onto hot iron.
Spread batter to within 1/4 inch of edge of grids, using the back of a spatula or wooden spoon.
Close lid and bake until waffle is golden brown.
Serve immediately or keep warm in a single layer on a rack in a 200° oven.

Serves 4

Note: Serve with your favorite syrup

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2 cups (8 ounces) pasta – ziti or any similar variety
24 ounce jar marinara sauce
6.5 ounce jar pesto, or homemade
1 pound silken tofu

Cook pasta according to directions on package.
Blend silken tofu in a blender or food processor until smooth.
In a saucepan combine silken tofu, pesto and marinara sauce.
Simmer uncovered for 20 minutes.
Pour sauce over pasta and serve.

Serves 4

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3 pounds butternut squash
3 tablespoons olive oil, divided
3 teaspoons kosher salt, divided
1/8 teaspoon black pepper
1 tablespoon organic butter substitute
1 large yellow onion, chopped
3 celery stalks, chopped
1 tablespoon chopped fresh sage leaves
32 ounce container vegetable broth
2 cups water
1/2 cup non-dairy milk

Preparation

Preheat oven to 400°F.

Peel and seed the squash. Cut squash into 1 inch cubes and place them on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, 2 teaspoons of the salt, and the pepper, toss to coat.
Spread in a single layer and roast for 15 minutes. Stir the squash and continue to roast until softened, about 15 minutes more.
Meanwhile, heat the butter substitute and the remaining oil in a stockpot over medium heat. Add the onion, celery, and sage and cook until softened, about 7 minutes.
Add the broth, 2 cups of water, the remaining salt, and the squash. Bring to a boil.
Reduce heat and simmer for 30 minutes.
Remove from heat.
Let cool for 10 minutes.
Working in batches, transfer the soup to a blender.
Add non-dairy milk and puree until smooth.
Return soup to the pot and warm over medium heat.

Serves 6-8

Note: To make preparation easier, use already cut-up butternut squash. Can be found in the produce section of your local supermarket.

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Let’s begin by identifying an oxymoron: men and yoga!

Generally speaking, it’s like oil and water. But men that practice yoga are smart, period. As for those that don’t, well… let me to try to help you.

Let’s face it, we men do not like being vulnerable in front of each other, let alone the opposite sex! And going to a class filled with sweating, half-naked women, and then being asked to move our bodies in ways we never have, is a tall order.

So gentlemen believe me, I get it. But here’s what you’re missing…

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If you don’t practice yoga but you consider yourself an intelligent person, did you know that “smarts” alone aren’t always enough? There is a fundamental difference between knowledge and wisdom.

Knowledge is knowing and wisdom is doing. Knowledge is sight and wisdom is insight.

Yoga teaches us how to convert a head full of information into a life filled with peace and prosperity, and that it’s not what we do in life that ultimately matters —  it’s how we do it!

Every man could use this lesson. The job does not make the man. The man makes the job.

Yoga teaches us there is no place for the ego if we want true peace in our lives. The ego only produces fear. Without fear, we are not concerned with what we will lose or never gain in this world. We are simply delighted to use our talents and resources to serve all of humanity.

A Navy Seal that recently attended my class said to me, “that was the toughest workout I’ve ever had in my life, even tougher than Seal training.” Yoga will prepare you for every sport and every activity. But nothing prepares you for yoga.

Clint Eastwood stated in one of his finest movies, Sudden Impact, that “a man’s got to know his limitations.” Clint’s a smart man and a serious meditator. Like Clint, yoga will teach you how to honor your limitations.

Yoga also makes us more comfortable in our skin and feel really good about ourselves. We learn to see ourselves through a different kind of mirror — an internal mirror. You can look good on the outside, but that does not mean you are going to feel good on the inside. But once we feel good from the inside-out, we are going to look really good as a result.

So guys, try to remember that yoga is not easy in any form, but it will make your life a whole lot easier. If you consider yourself a smart man, then get out there and try some yoga today!

Peace,
EP

This article was published in MindBodyGreen.com

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1 tablespoon olive oil
1 small onion, chopped
1 teaspoon garlic, minced
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 jalapeño pepper, minced
10 ounce bag baby spinach, washed and trimmed
1 pound silken tofu, drained and patted dry
2 tablespoons water

Heat oil in a large skillet over medium heat. When hot, add the onion and garlic, sprinkle with salt. Saute until onion is translucent and garlic is soft, 3 to 5 minutes.
Add the minced jalapeño pepper and saute until fragrant, less than a minute. Increase heat to medium-high, add the spinach and water. Sprinkle with pepper. Cook, stirring occasionally, until spinach is wilted and fairly dry, 5 to 8 minutes.
Crumble the tofu into the pan and stir, using a spatula to combine tofu with the vegetables. Adjust the heat, as necessary, to avoid burning.
When mixture starts to stick to the pan, its ready.
Taste and adjust the seasonings.
Serve hot or warm.

Serves 2

Note: Leafy greens can be substituted for the spinach.