Nothing about my life is slow. I’m a mover and a fast-shaker, and I get tired when I slow down, so I don’t! That’s why I love practicing in the Ashtanga Yoga tradition. The practice itself is fast moving and there’s no time to talk or think, never mind process actual thoughts. I’ve been hooked on Ashtanga for about ten years, and especially for it’s moon days!

On the new and full moon cycles, the practice of Ashtanga is observed, and the practitioner gets a “day off” from the series. Since our bodies are made of 70% water, we are affected by the phases of the moon. My teacher Tim Miller puts it best when he says that on full moon days, we tend to be more headstrong, while on new moon days, our bodies feel calm and grounded, but dense and disinclined towards physical exertion. After years of steady Ashtanga, I can feel the pull of the moon on these days and it truly is best to rest, and, it’s a great lesson in the practice of non-attachment.

Speaking of my teacher, one of my students just came back from Encinitas where Tim’s studio is. Bob is one of my favorite students. EVER. He comes to practice everyday, asks precise questions about Ashtanga, wants to hear of my experiences in India, will read any book I recommend and is eager to learn about, and keep, the tradition of Ashtanga going.  Tim Miller is and was the first student/teacher to bring Ashtanga to the US, so when Bob told me he was going to see Tim I was stoked! (They say that a lot here in California!) Bob is a doctor/lawyer and not only is he one of the most intelligent and fascinating people I have ever met, he has ZERO ego. Something rare in the tradition of Ashtanga!

I don’t let my students use props in class. Not because I’m mean or insensitive, but because the practice of Ashtanga/yoga in general, was around waaaaay before any of the straps, blocks, blankets and whatever else your local studio carries. And I’ve been to The Ashtanga Yoga Research Institute in Mysore, India and you won’t find one block in that room, never mind a water bottle! So you can imagine my surprise when Bob said Tim kept bringing him blocks during class! Guess that’s why it’s called the “research” and institute center. “Tim knows best,” is what I told Bob, “But you’re still not using those in my class!” He also said the egos there were bigger than the size of the Mysore room in comparison. I can believe it! I’ve practiced many times amongst those students and they are strong, buff, advanced and dedicated practitioners, most of whom are in the second and third series, but with a touch of ego. So glad I’m not one of those people. Anymore… haha!

So, since today is a moon day, I spent the early hours of the morning finishing up my slow-cooking apple butter while I did a short meditation practice that was interrupted by the aroma from the crockpot! Meditation is much easier for me now, after years of fighting the urge to try it. It helps SLOW me and my mind down, if only for 30 short minutes. Try living in SLO county, or San Luis Obispo, where I reside, the exact parallel to my past life in Chicago! People here move, drive, talk, grocery shop and in general, tend to move slower than I’m used to!

This has been a good practice in non-attachment too, for it makes me slow down and go more with the “SLO” flow, something I’m not used to. I walk fast. I drive my scooter fast. I talk fast. I eat fast. But I cook slow. And for obvious reasons like for reading ingredients, recipes, directions and having patience with the science of baking. Cooking is meditative for me, like knitting is meditative for my gram Cecilia. I literally cook almost everyday now and I think that’s why I’ve been able to slow down and become accustomed to the “SLO” life! Speaking of cooking, let’s get to some recipes!

It’s nearly fall and the apple/pumpkin season is in full force, here on the Central Coast. The “Pick Your Own” signs have started popping up and this chef’s wife went apple picking this weekend- but not at an “actual” orchard, more like the back of my friend Lori’s house! She has every kind of tree you could ever think of/want including figs, plums, limes, lemons, oranges and apples. So I headed there on Saturday and stocked up… for now! Since I have so many Macintosh and Granny Smith’s, I figured I’d can/jar some of them in the form of Apple Butter. This is the easiest thing you could possibly make with a plethora!

SLO-Cooker Apple Butter- makes two Mason Jars worth

Ingredients:

-12 apples, cored, peeled and cut into quarters (I used Macintosh and Granny Smith)

-1 cup light brown sugar, packed

-1 T fresh ground nutmeg

-1 T cinnamon

-1 T ground cloves

-1/4 tsp salt

-1 T vanilla extract

Directions:

1. Peel, core and cut up the apples into quarters. Put the apples in your slow cooker first, then add everything else, with the exception of the vanilla extract.

2. Cook on low setting for eight-nine hours, stirring occasionally.  

3. Add the vanilla when there is about two hours left of cooking and stir. Wait until the mixture is dark brown and thick. 

4. Use a blender to puree the apple butter until smooth.

5. Spoon into Mason Jars, with cute tags, and enjoy on muffins, breads, cheese plates, etc!

Here’s a fun fact about SLO county… retail/grocery stores no longer give out plastic or paper bags to paying customers! An ordinance was passed last year that prohibits bags, unless you want to purchase a paper one for 10 cents, so BYOB! I think this is a brilliant idea, both for the environment and for tax payers, but I’ll admit at first I was wicked annoyed because I kept forgetting my bags at home or in the car and there’s no way I’m paying 10 cents. It’s the principle people! So I invested in some cute Trader Joe’s bags, one’s that could be used as handbags…win, win!

I picked up some orange-flavored cranberries at TJ’s to compliment the orange’s I gathered at Lori’s for this delicious muffin recipe! These are Paleo and made from the unsweetened coconut milk and gluten-free flour they sell at TJ’s, but use white or whole wheat flour if gluten isn’t an issue or almond milk if you prefer.

Cranberry-Orange You Glad I Didn’t Say Banana-Muffins, makes 15

Ingredients:

-4 eggs

-1/2 almond butter

-1/2 cup unsweetened coconut milk

-2 cups gluten-free flour

-1/2 tsp salt

-1/4 tsp cream of tarter

-1/2 tsp baking soda

-1/2 cup chopped walnuts

-1 cup Trader Joe’s Orange Flavored Cranberries

-Zest from 2 oranges

Directions:

1. Preheat oven to 350. Spray 15 muffin tins and set aside. You do not need to use liners unless you prefer to.

2. Combine the flour, salt, soda and cream of tarter in one bowl.

3. In your food processor combine the eggs, milk and almond butter.

4. Add in the dry ingredients slowly.

5. Zest your orange with a microplane over the mixture.

6. Fold in the nuts, cranberries and orange zest. Spoon into your tins and bake for 30 minutes. Spread your apple butter on top!

Betty Baker here needed a rest last night, so I made a quick dinner I have at least once a week, the Portobello Mushroom Burger! I bring these to BBQ’s all the time and people give me funny faces until they have a bite and are SOLD! These are easy peesy to make and with a healthy bun option, less than 200 calories in all… win, win. Fifteen minutes is all you need and if you grill them, it takes even less time.

Is it ‘Portobello or Portabella’ Mushroom Burger-serves two

Ingredients:

-2 Portobello mushoom caps, cut stem out and spoon out middle

-salt, pepper, Italian seasoning, olive oil, balsamic vinegar

-crumbled goat cheese

-Greens, tomatoes, onions, cornichons, mustard, peppers, and whatever else you take on your burger!

-Healthy Hamburger option (I like these Nature’s Own Sandwich Thins at only 100 calories each)

Directions:

1. Preheat oven to 350. Take the stem out of the mushroom and scoop out the middle part.

2. Drizzle oil and balsamic onto cap, salt, pepper and seasoning.

3. Place in oven for 10 minutes and lightly toast bun during last minute or so, adding goat cheese to cap at the same time.

4. Place your cap on bun, add greens, produce and condiments and EAT!

Well, that’s all folks for today… I’ll be posting an Apple Spiced Paleo Bread Recipe tomorrow that we’ll be bringing with us camping in Big Sur this weekend. Yup. I live where you vacation. Lucky me!