Day 3 - Experiment

First I want to address the name change, as a crazy brazilian, "mixed" is the word I was looking for all along but sometimes these things don't occur to me as they would a native. So there you have it. Things are going really well and I feel an inner-calmness with my "one day at a time" approach. I have fullfilled the programs daily requirements now for three days. I went to yoga this morning and did my full ten minutes of meditation for the day since Joe and I have tickets for Harry Potter at Kabuki tonight, seats reserved and bar access included. I have not once tried to kid myself that wine would be out of the picture for these 40 days but I was planning on cutting back on week-day consumption. However, this is a special occasion (can't you just hear the Potter music in your head, because I can) and I am ruling it ok to have a glass in the one city theatre that has a liquor license, I mean how could you not??

I have been very careful to follow my food plan as set forth by Megan but I am also trying to experiment with the ayurvedic principle of the six tastes. This means that all meals should include qualities from each of these: bitter (greens of many kinds, turmeric, coffee), astringent (beans, cruciferous vegetables such as cauliflower and cabbage, cilantro), sweet (milk, butter, wheat, ghee, rice, honey, raw sugar), salty (sea salt, seaweed), sour (limes and lemons, yogurt, pomegranate seeds) and pungent (garlic, ginger, mustard, chilli peppers). Yesterday I tried a recipe with the leftover rice that was in the fridge staring at me, and LOVED it. Just for copyrights’ sake it is from a book by Amadea Morningstar.

Rice Yoghurt
Pour about ½ tablespoon of oil in a sauce pan and add ½ teaspoon of cumin seeds and ½ teaspoon of mustard seeds. When these start to pop, add two cups of leftover rice (or fresh if you will), ½ cup yoghurt, 1/3 cup of skim or soy milk, ½ teaspoon of cinnamon. Let it all come to a boil and serve hot. Definitely garnish with cilantro and I topped it with some fresh mini bell peppers. You can also take it from here and make it your own. If your dosha does not have an aversion to spicy food or nuts you can add a jalapeno pepper and top with almonds as suggested by the original recipe.