141 still
Meaning sodium--which can make me heavier the next day--but not this time!
Belly dancing was FUN, we're learning this new dance that is super HOT--Egyptian style, really elegant, great music, small, controlled movements--drives me crazy because I want to stomp around and make more dramatic movements--nope, I gotta hold it in and only give some of it away
Yoga, we had a substitute--Talya. Her style was more beginner-friendly, so for the first time in a long time I didn't need to dab sweat off of me
Talya is a chef (
and an Ayurvedic instructor), and she's going to be cooking my food at the Post Thanksgiving Yoga retreat. She asked the class (very nicely) if we would go to and vote for her Garlic Dream Sauce, so she can have a chance to be on TV!
Here:
KTEH Cooks with Garlic!
Help us choose the next cooking show star!
We invited local viewers to audition for their chance to be the next cooking show star in a live December special, KTEH Cooks with Garlic on KTEH TV. We received a whopping 40 videos submissions. Watch them here and from November 1-15, 2008 you can vote for your favorites in the following categories:
? Vote for the BEST CHEF
? Vote for the video with the TASTIEST DISH
? Vote for the MOST ORIGINAL video
? Vote for the BEST OVERALL video
Anyway, if you want to do something nice today for the lady who'll be cooking for me *lucky me!
* in a few weeks, please vote for her--and check out the site if you like garlic! Talya has her own website, here is the link for her recipe for the Garlic Dream Sauce:
And the recipe itself:
GARLIC DREAM SAUCE
Vegan, Gluten-Free and Dairy Free - this recipe can be prepared as all RAW or not per your preference. Cashews replace heavy cream in this traditional dish. It is absolutely delightful and delicious over pasta, winter squash, steamed vegetables, fish and chicken. The variation makes a great "spread" for dehydrated crackers or toast. Plus, garlic's anti-biotic and anti-viral properties make this a health-giving condiment to keep around all Winter long.
Allow 15 - 20 minutes to prepare.
Ingredients:
1 Cup Raw Cashew Pieces
1 ½ Cups Cold Water
1 ½ Tbs. Raw Garlic, Peeled & Minced (about 4 cloves)
1 Tbs. Miso Paste
2 Tbs. Very Hot Water
1 Tbs. Fresh Lemon Juice
½ tsp. Mineralized Salt
¼ tsp. Coriander Powder
¼ tsp. Ground Black Pepper
1 tsp. Coconut Oil
1 tsp. Dried Dill Weed
2 Sprigs Fresh Rosemary (optional)
1/8 Cup Fresh or Dried Pomegranate Seeds (optional)
*Variation...
For a thicker sauce, or to use this recipe as a vegan spread, reduce Cold Water to 1 Cup and reduce Miso Paste by ½ Tbs. When serving this sauce over the holidays (for extreme beauty and delight), garnish with Fresh Rosemary and Fresh Pomegranate Seeds. So Delicious!
This recipe is being featured in Public Television Station KTEH's "KTEH COOKS WITH GARLIC" Cookbook! To watch a video of this recipe being prepared by Talya, please visit:
Enjoy!
Directions:
To make the Cashew Cream… Place Cashews and Cold Water in a blender. Process on high speed for 1 minute. Pause and scrape down the sides with a soft spatula. Process for another full minute - until your Cashew Cream sauce is smooth. Set aside.
Peel and finely mince garlic cloves. Set aside.
In a small glass or ceramic bowl, combine Miso paste with Hot water (recently boiled water is fine) until the miso paste has dissolved. Add Lemon Juice, Salt & Coriander Pepper. Stir again and set aside.
Place Coconut Oil in a medium saucepan over medium-low heat. Add 1 Tbs. of Raw Garlic into the pan and sautee for one minute. The garlic will feel a little sticky but that’s O.K. Add the Miso mixture and the Cashew Cream. Stir well. Lower heat to simmer and stir for another 2 - 3 minutes. Remove from heat. Stir in remaining garlic, dill and... Voila!
This may all happen in the next 4 months or so. Here are the Halloween pictures: (he's a Samurai--and his clothes are REAL, too)
Yay I'm still 141.0 lbs this morning! And I even had sushi for dinner last night! 
