Meditating is definitely not something that comes easy when you don’t consistently do it. My meditation practice is like the ebb and flow of the ocean…some weeks I’m pretty dedicated and other times I can be pretty distracted (or tired). What’s crazy to me is that I LOVE that quiet time in the early hours right before dawn….when everything is just so still. It’s such a sacred time. Yet some days, sleep definitely wins over.
But when you make the effort to get up at that time, and sit on your asan (meditation cloth) with you eyes closed… it’s like you get to go to your own little secret garden within. A garden where the universe is showering you with LOVE and deeply planted PEACE. The best part is that you get to pick some of these beauties to bring back with you to enjoy for the rest of your day. It really is just something YOU can only experience for yourself.
Well, last night I was up late into the wee hours of the morning with my mom working on our upcoming Advanced Yoga Retreat Menu and grocery list…and so I chose an hour more of sleep rather than meditating. I understand why I do this, but every time I do, I definitely miss my bounty of LOVE and PEACE I usually get to carry with me for the rest of the day :)! For those of you that missed Shri Anandi’s Ma’s meditation programs this weekend, there are more coming up in a few weeks….
So, this week’s going to be a busy one and that’s why one of my favorite weeknight meals are wraps. They’re quick, easy and pretty darn tasty. This one is especially great because it’s gluten free, vegan and it’s got a totally creamy and comfort-food filling!
2 medium stalks of fennel, washed and thinly sliced
4 cups spinach, washed and finely chopped
2 carrots, washed and diced into ¼ in. cubes
2 cups navy beans drained (cooked or canned)
½ cup water or remaining water from home-cooked beans
5 teaspoons oil
½ teaspoon thyme
½ teaspoon marjoram
½ teaspoon sage
1 teaspoon black pepper
¼ teaspoon asafoetida (hing)
½ teaspoon smoked paprika
1½ teaspoon pink himalayan salt, or to taste
In a large pan, heat oil on medium. Once warm, add ½ teaspoon black pepper and ⅛ teaspoon asafetida and saute for a few seconds. Then add fennel, carrots and ¾ teaspoon salt. Gently mix and cook for 5-7 minutes on medium heat or until fennel is tender. Add smoked paprika and mix thoroughly. Turn heat off, add spinach and cover pan so that it can wilt.
While spinach is wilting, heat 2 teaspoon oil in small sauce pan. Once oil is warm, add marjoram, thyme, sage, ½ teaspoon black pepper and ⅛ teaspoon asafoetida. Saute herbs for a few seconds and then add navy beans, water and ¾ teaspoon salt. Stir thoroughly and let beans simmer for 5-7 minutes.
Now, uncover fennel mixture and gently mix until thoroughly combined. Empty mixture into a medium size bowl.
Use the fennel bp
Warm tortillas in same pan with left over (now flavored) olive oil. Add fennel mixture and top with a spoon of the creamy navy beans. Then fold over and grill tortilla on both sides until the tortilla is golden brown.
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