Sunday, May 26, 2013

Seven Chakra Juice

I had a dream at 3:23 am on Saturday, May 25. I saw a juice with burdock root, beets, carrots, lemon, greens, blueberries, grapes, and fennel root. The burdock was the big focus. Burdock is a weed that grows wild. It does grow in Maryland. I have to go hunt for some.

What I heard was "seven chakra smoothies," but in the dream it was clearly a juice. The image was so strong; I said, "that's a message." It may sound weird to some of you, but I do pay attention to my dreams. I've asked for answers and gotten them in my dreams. I did a 2-week juice and smoothie fast in 2008 specifically because it was a direct answer to a prayer. So with this dream about a chakra drink, I listened. Many things in my life have been made clear in my dreams. Dreams are heavy with metaphor, and seem convoluted, but sometimes those images are as clear as the hand in front of your face.

I made a juice with pomegranate, carrots, lemon, spring leaf mix, blueberries, melons, and purple grapes. I already had the first four veggies in my fridge. The 3rd eye color was a challenge because it's a lavender shade. Only lavenders are the actually lavender color. I went with watermelon as a compromise. Above was the color of the juice. A rainbow mix of colors is how it turned out.

Above is the same juice, with apples instead of watermelon. There's something happening here. What it is ain't exactly clear. But I will follow up on it. I'll write about chakras in my next post.




Friday, May 24, 2013

Yoga Retreat for Women of Color

Presenters Gail, Robin, Kick-Ass Assistant Betty, Founder Maya, Kick-Ass Assistant Rose, and Me

This year's Yoga Retreat for Women of Color at Kripalu was May 17-19, 2013.

It was the single greatest weekend of my life.

I've had a hard time putting this weekend into words. While I was there I felt nourished, supported, whole, and complete. It felt like coming home. I felt the same as I do when I am with my family in Atlanta, Detroit, and North Carolina. I'd only met Maya once, and had never met any of the other women. But as soon as we gathered together on Friday night, I knew I was in the right place at the right time.

I knew I belonged there as a participant. In honesty, I came in nervous about being a presenter. Along the way, Maya, Gail, and Robin had told me that they had my back. And they did. Right before my presentation ("Change Your Eating, Change Your Life") I looked in the mirror and said, "God did not bring you this far just to drop you. They got you." I invited my Mocha Angels to come up there with me. And I killed it. I barely remember what I said, but I do remember the booming, loving reception I received afterward.

The weekend was what life should be like all the time: communal, supportive, loving, gracious, honest, and SAFE. We felt safe speaking our truths. We also had big FUN! I can't remember the last time I had so much fun! I've haven't danced in public in years (my living room has seen me dance the most). I let my hair down and boogie oogie oogied with all the other sisters. We had an "Over 50" vs. "Under 50" dance-off. The "Over 50" women kicked our butts, but we gave it the college try!

If the retreat was a luscious, sexy, decadent, rich ice cream sundae, then meeting Danny Dryer was the cherry on top! Danny is the author of Chi Running, a book I reviewed last year. I knew he coming but forgot about it in the haze of preparing my workshop. I got to meet him Sunday and told him how his book taught me how to run my 5K last year. This is us together! Sweet!!

If you are a woman of African, Hispanic, Asian, Aleutian, and/or Native American descent, all or some of the above, this retreat will leave you nourished. That is the best word I can find. I felt wholly supported and energized by the retreat. The theme was "Spirit and Joy." I left so happy and joyous. I cannot over-emphasize how important this retreat was to my spirit. When registration opens up again, register early as all of Kripalu sold out last weekend. So if you wanted to come last-minute, there was no room. It'll be back next Spring. As soon as I know about it, I'll let you all know!

Althea ◦

Friday, May 17, 2013

Today's the Day!

I'm leaving in a few minutes to drive to Massachusetts for the Yoga Retreat for Women of Color!!! It's been a world wind week of preparation. It's almost 5:30am and I'm excited.
If you want to make a last-minute trip to Kripalu this weekend for this retreat or any other one, go to:
Below is the page from the Kripalu Spring 2013 catalog with my name and photo in it!



Thursday, May 9, 2013

Raspberry Cheesecake

Where has Ms. Mocha Angel been? Working on a novel, traveling, and dealing once again with Raymond's seizures. In order, this second novel has been a work-in-progress for too long. 2013 is the year to get it finished. I went to Atlanta with my kids, and they both got sick! Aaaaaargh. Raymond's had seizures in December, March, and April. We have a new neurologist and a gastroenterologist. He's going to get an overnight EEG on June 17-18. Send up prayers that answers are found! I truly believe we are oh-so-close to an answer.
And good things are happening with my boys but I'll save that for next time. Overall, 2013 has been one of the best years I've had in a long time. Nothing like seeing your life move in a positive direction.
So of course, one must make a cheesecake to celebrate. This is from the blog My New Roots. She called it a Raw Cashew Dreamcake. Original blog is HERE.
To me, it was more like a raspberry-lemon cheesecake. There won't be any leftovers. It's a hit in my house.

Raspberry Cheesecake


1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft Medjool dates
¼ tsp. sea salt

1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
juice of 2 lemons
the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup raw honey (solid or liquid.)(Vegans use agave nectar.)
1 cup raspberries (thaw completely if using frozen)

1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 7” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.

2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.

3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it.

4. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.

5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer (what leftovers?).




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