Wednesday, March 5, 2014


You-Shaped Hole
by Tara Mohr

This poem came to me via a yoga retreat my daughter attended. The author & motivator is Tara Mohr. If you're looking for additional inspiration, visit her website at TaraMohr.com. I highly suggest reading her "Ten Rules for Brilliant Women." With permission I share her poem with you. 

You-Shaped Hole

Sometimes the world feels inhospitable. 
You feel all the ways that you and it don’t fit. 
You see what’s missing, how it all could be different.
You feel as if you weren’t meant for the world, or the world wasn’t 
meant for you. 
As if the world is “the way it is” and your discomfort with it a problem.
So you get timid. You get quiet about what you see.
But what if this? What if you are meant 
to feel the world is inhospitable, unfriendly, off-track
in just the particular ways that you do? 
The world has a you-shaped hole in it. 
It is missing what you see. 
It lacks what you know. 
And so you were called into being. 
To see the gap, to feel the pain of it, and to fill it.
Filling it is speaking what is missing. 
Filling it is stepping into the center of the crowd, into a clearing, and 
saying, here, my friends, is the future. 
Filling it is being what is missing, becoming it.
You don’t have to do it all, but you do have to speak it. 
You have to tell your slice of the truth. 
You do have to walk toward it with your choices, with your own being.
Then allies and energies will come to you like fireflies swirling around 
a light.
The roughness of the world, the off-track-ness, the folly that you see, 
these are the most precious gifts you will receive in this lifetime.
They are not here to distance you from the world, but to guide you 
into your contribution to it.
The world was made with a you-shaped hole in it. 
In that way you are important. 
In that way you are here to make the world. 

In that way you are called.
Energy Bars

tweaked from Amy Choate & Natural Philosophy
who adapted from Emily Petty

 


1 1/2 c quick oats or gluten-free oats 
1/2 c raw sunflower seeds
1/4 c chia seeds
1/3 cup coconut flakes (I used small flakes)
1/3 c mini non-dairy chocolate chips
1/2 t powdered vanilla
pinch of salt
1/3 c organic raw agave syrup
1/2 c natural peanut butter

Mix all dry ingredients in large bowl. Add wet ingredients.
Mix first with wooden spoon, then if you feel inspired, use your hands.
Press batter firmly into an 8 x 8 glass pan.
Refrigerate for a few hours, then cut into bars.

Notes:
Amy uses sprouted, then rolled oats, sprouted & dried sunflower seeds & pink salt. Those are the main differences.
I had run out of sunflower seeds, so I used half seeds & half small walnut pieces. You can also add raisins, craisins, omit the chocolate chips or just about anything goes.

Amy & her husband own our local yoga/Pilates studio. Natural Philosophy offers an airy & uplifting environment with a variety of classes throughout the week. An organic food store sits below the studio. 
1st yoga class is free - check it out at:
155 Church Street in Logan
435-213-3585

Wednesday, February 26, 2014

Wise Eyes - the Adventure Begins

Possibly the 1st "green" young adult novel. 
Now available on Amazon.com:



 

   Wise Eyes is a contemporary coming-of-age story dedicated to the great Beehive State, Utah. This first introductory book is set in Cache Valley, the north region of the state.
   You'll meet Daniel, Jenny, their friends and family. You'll learn about the Church of Jesus Christ of Latter-Day Saint culture, be subjected to vegetarianism and its school of thought and have the opportunity to ponder many of the great mysteries of life.
   Author Marcy Hope Williams offers unique perspectives that only a true granola-cruncher could write.

   Lexile Measurement: 880



Golden Gluten-Free Apricot-Walnut Muffins

 

MAKES 10-11
2/3 cup soy milk
1 teaspoon apple cider vinegar
2/3 cup combined Smuckers' Simply Fruit apricot jam & agave nectar (1/2 c jam, then the remainder with agave)
1/3 cup safflower or canola oil
2 teaspoons vanilla extract
1 1/3 cup Arrowhead Gluten Free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of fine sea salt
1/2 cup chopped walnuts

Preheat the oven to 325 degrees.
Line a 12-cup muffin tin with paper liners or spray tin with oil.
Combine the milk and vinegar in a medium bowl, and set aside for at least 5 minutes or until it bubbles a little. If it doesn’t bubble, keep stirring the mixture until it does.
Add agave nectar, oil, and vanilla and stir.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add the wet ingredients to the dry, mixing until no lumps remain.
Add walnuts & stir.
Pour the batter into the prepared muffin tin, and bake for 18 to 22 minutes - should be golden color. 
Cool the cupcakes in the pan for 10 to 15 minutes, then cool completely on a baking rack before eating.

*I adapted Alicia Silverstone's Kind Diet wheat cupcakes to create gluten-free apricot muffins.
**Even though the Arrowhead Mills includes a rising agent, I still kept the baking powder & soda measurements the same.
Yummy!