Listing all posts from November of 2011. Show all posts.
  1. You know, Thanksgiving is my favorite American holiday.

    I remember many wonderful gatherings and feasts at friends’ homes from way back when I first came to New York in the 80’s. My friends always made me, the new-comer and foreigner, feel so welcome. The atmosphere was always warm, joyful and relaxing and overflowed with generosity. Many years later I started to host my own Thanksgiving dinners, roasted my first turkey, made the cranberry sauce, baked my first pumpkin pie… I just love traditions and rituals involving food; love the human connection and the communal delight in sharing a delicious meal. I also love the concept of celebrating all that we are thankful for. Such a wonderful and healing thing to do! Allowing us to become acutely aware how blessed we are indeed.

    And one thing I am grateful for, for sure - is you!

    Thank you for being a part of my community, for reading my newsletters, for trying my recipes, for taking my programs and retreats, for buying my book, for asking questions … I appreciate you very much!

    Have a wonderful and delicious Thanksgiving holiday weekend and I wish you many, many things to be thankful for!

    Love and light


  2. Yummy black bean soup

    This is the first bean soup I ever made. I had eaten bean, pea or lentil soups before, but I had never actually cooked one myself. It seemed to be a big deal to soak the beans and then cook them. But one day I got inspired and decided to give it a try. I planned it and soaked the beans overnight for a soup to be cooked on a Saturday. I made a big pot of it, which provided me with nutritious food for several days. And that was the beginning of my love affair with homemade bean soups. Now I make one every week. They are so rich and satiating that a bowl of bean soup can serve as dinner.

    2½ cups (500 g) dried black beans, soaked overnight, drained and rinsed

    8 cups (2 l) water

    1 onion, chopped

    3 carrots, halved lengthwise, then sliced crosswise

    2 tablespoons olive oil

    3 leeks, cut into small pieces

    salt and pepper

    Place the beans and water into a pot and bring to a boil. Skim off and discard any foam that forms. Cook over medium heat for 1 hour.

    Sauté the onion and carrots in the oil for about 10 minutes.

    When the beans start to become tender, add the sauté and cook for another 10 minutes.

    Add the leeks and cook for another 3 minutes. Add salt and pepper to taste

    Serve garnished with fresh cilantro leaves and topped with sour cream.


  3. There is something I really like about men

    I have noticed that men are much calmer than women and we women could really learn from them. Men take their time to think things through, they don’t seem to worry so much and do not rush things. Even in the midst of crisis they keep a level head. I have come to admire this ability and am working on integrating it into my life as well. And it seems to be working. As a result I find myself enjoying the process of doing any kind of work or chore so much more - which makes me think of a statement I once read by a Buddhist monk: “If you rush while doing the dishes to then sit down and have a cup of tea – chances are that you will rush through drinking your tea as well.” All moments of life are just that: moments that make up our lives – why not savor them all and bring mindfulness and care to all of them – no matter how mundane?

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