Last year, Ted booked my birthday at Kripalu but we never used the weekend for what ever reason. It was a 3 day stay in Massachusetts which encompassed yoga and cross country skiing. Since we never went, we had a huge credit available, but had to use it within the year. It came down to the last month, THIS month, and I hadn’t been able to make it out to visit the Center. Since we’re doing an overnight stay at The Brewster Inn in Cazenovia (was suppose to be the Brae Loc…long story – will explain later this week), and then for the Superbowl, we are going to Key West, FL, there was no opportunity to get to Kripalu. So they kindly allowed me to use the credit in their gift shop. My picks came today and this is what I received:
Kripalu Goodies
They have a shop on line however not everything you see was listed on line. The girl who runs the store, Laurie, was unbelievably helpful and picked out all the clothing items herself. They all fit and are FANTASTIC. Thank you LAURIE!
This note came with the order:
“Serve with a full heart. By making others happy, you make yourself happy.” Swami Kripalu
I’ve got lots of yoga to do with the DVD’s and CD’s and I have alot of cooking to do using the two great books.
I baked tofu tonight with vegetables, herbs and spices. It’s always an experiment for me when it comes to tofu. I’m in search of a method where I simply can’t wait to eat it again. Why do I bother at all? Well, it’s healthy for one. I get a little bored with fish all the time. Beans are good, but also get a little monotonous. Tempeh… just had that the other night. Regarding other vegetarian products, they’re processed foods. I much prefer using something “in the raw” and “processing” it myself. Have I left anything out? Oh yes.. Quorn. That I plan on making use of Thursday evening. End result … It’s Tofu Night Tonight
- 1 container (12.3oz) Lite Tofu, drained and pressed for 4 hours.
- 1/3 red pepper, sliced
- 1/3 green pepper, sliced
- 1 cup broccoli slaw
- 1 green onion, chopped
- 1 sprig fresh rosemary
- 1 tsp dried thyme
- 1 tsp cinnamon
- 1/2 tsp coriander
- 1/2 tsp orange zest
- 2 TBS Ginger Sesame Vinaigrette
- 1 TBS EVOO, salt, pepper to taste
Mix the thyme, cinnamon, coriander, zest together. Add the Vinaigrette. Put the sliced peppers in baking dish with the broccoli slaw on top. Lay the tofu on top of the vegetables. Sprinkle the chopped green onion on tofu. Top with the rosemary sprig. Salt, pepper and drizzle EVOO. Drizzle on the thyme, spice and vinaigrette mixture. Bake, uncovered at 375 F for about 1 hour. I was pretty successful with this recipe. Wouldn’t mind doing it again.
I steamed some cauliflower to accompany our meals. Simply sprinkled with salt and pepper. It’s Monday. It’s eating recovery night so nothing fancy, everything fresh and healthy.
See that piece of rosemary on the tofu? I eye balled it while clearing the dishes. It looked glazed with the sauce I had made up. So I bit it. It was like dessert! I was SO good! Better than the tofu. I was suppose to be cleaning up and there I stood munching on my rosemary sprig. For some people, it just doesn’t take much does it? 🙂
Have a good night.
