InTERNAL YOUTH

"To be, or not to be: that is the question..." Shakespeare

It seems to me society is offering us various methods to be outwardly, "forever youthful." My personal lifetime quest is creating "inner-youth." I use the term quest since I began this journey in my early twenties. It's not a quick-fix it's a lifestyle.

Aging is a natural by-product of living. However, one has many choices on how to "engage with age." Honoring the body with a healthy balanced diet, exercise, introspection, positive attitude, mindfulness and inner, spiritual growth is the path I'm most familiar with. 

I've decided to age naturally and it helps to have a sense-of-humor attached to this decision. For example, embracing the changes in my body. Knowing my face is telling a story of the days spent on earth, as I learn to appreciate those "smile- lines" around the mouth and eyes. 

Living life on my own terms in small ways also helps. When I moved to California and applied for my driver's license, I had to place a check-mark next to hair color. The description they offered was grey. I quickly crossed out that drab, mundane label and wrote silver. I adore my hair color. Silver is full of sparkling light. I don't perceive it as being negative nor lackluster. I see it as light energy, like an aura surrounding my face. The list goes on. 

As long as I have a youthful gait, can continue to teach, engage with people socially, be aware of on-going spiritual lessons and maintain a healthy lifestyle... I'll count my blessings and will honor the aging process as a means to attain the status of a wise-woman.

TODAY'S MENU SPECIAL

GARLIC HUMMUS...

1/2 cup tahini butter           

1    cup cooked chickpea/     

      or 1 can                       

1    tablespoon lemon juice   

2    parsley stalks diced

2    garlic cloves*

1/8  cup umeboshi vinegar 

1     teaspoon Bragg's Amino Acids

pinch cayenne pepper

Combine all the above ingredients in food processor or blender until creamy.

Serve with cut veggies, favorite bread/crackers, or Nam heated in toaster oven is yummy.

* MOM's garlic story...

As a 19 year-old newlywed one of the first recipes I prepared for Leon, my husband was linguini and clam sauce.

Now here's a little background on what I ate as a child. My mother only used dried herbs for seasoning. So I never met garlic. I only knew about garlic powder. Now that we're on the same page let me continue... linguini and clam sauce's recipe called for 2 cloves of garlic. So, I trotted on down to the local, grocery store, went to the produce man and asked where I could find garlic. He pointed to a refrigerated shelf to my left. I took "two garlics" and went home to prep.

It took me a long time to peel away the papery layers and I began to mince the "two garlics" which transmuted into lots of small, half-moons. 

It was interesting sitting across from Leon that evening as he tasted the first forkful. His face turned red and he started weeping. Being a bewildered newlywed he managed to sputter "amazing"!

And now you know the rest of the story. 

THE SPIRITUAL MAZE

BEing on the spiritual path gifts you with front row seats to a play. The main character is TILEA. The Inner Levels of Expansive Awareness... many pasts, present, futures.

Another gift is a diamond-based polish to smooth away your five senses and the outer-grasping effects on your psyche.

And don't forget your box of Cracker Jacks on the way out. 

~ MOM ~

*Click here for more info on MOM'S COSMIC DINER  

TODAY'S MENU SPECIAL

Flavorful Heirloom Tomatoes

& Pasta (serves 4)

Ingredients:

8 medium ripened and large colorful Heirloom Tomatoes / chopped into bite-size pieces

1 can Garbanzo Beans / add liquid from entire can

1/2 small jar Kalamata Pitted Black Olives * / sliced and add 1/2 amount of olive liquid from jar

1 handful fresh basil / chopped

1 can anchovies (optional) / chopped into small pieces and add oil

2-3 cloves garlic chopped

3/4 cups extra virgin, cold-pressed Olive Oil

2-3 tablespoons Worcestershire Sauce

2-3 tablespoons Balsamic Vinegar

Salt and pepper to taste

Hard cheese (asiago, cave age, etc.) / shaved individually onto serving at table

1 bunch organic Broccoli  / chopped with partial stems in large pieces / lightly steamed

1-2 packages pasta of choice (If gluten intolerant use rice pasta)

In mixing/ serving bowl add the above ingredients and toss well. (Can be refrigerated up to 3 hour before serving).

In large pot boil water and follow pasta cooking directions.

When pasta is cooked and placed in colander rinse with cold water.

Place pasta and top with tomato mixture and lots of liquids.

Serve with side of steamed broccoli on same plate (colors look great together).