The Importance of Being.

I'm your typical Type-A person. I derive a huge amount of joy from creating to-do lists, clearly knowing what I'm supposed to accomplish in a day, and adhering carefully to that schedule. 

I was thinking about this today as I went on my evening walk. How easy it is to get consumed in what we do. What we do in a day, in a lifetime. I've recently made it a habit to start looking UP more. When I look up, I'm forced to take my attention away from what is in front of me. I have to be completely still and present.

Redwood Regional Park, Oakland. 

As the sun was setting tonight, this question settled into my mind- "Am I a human doing or a human being?"

It was a humble reminder that at the end of our lives, no one really cares what we did. They care instead, about who we were. How present we were when we listened. How generous we were with our time and our resources. How we gave the best hugs and allowed people to feel loved.

I want to be a human being (and I think you may as well).

Being present.

Being generous.

Being loving.

A Delicious and Easy Buddha Bowl for the Time-Crunched and Busy.

I heard an analogy yesterday that shifted my thinking. Arianna Huffington, the President and Editor-in-chief of the Huffington Post, made the observation that we treat our smartphones with more respect than our own bodies. Wow. Think about that. It's true! We make it a point to have our phones fully charged, and when we travel we make sure we have a back-up charger or battery so they don't die. We buy special cases for them and make sure they're updated with the latest apps.

It's easy for most people to skimp on sleep or eat unhealthy food because they're so busy and don't have the time.  But continuing this pattern sets them up to live in a way where they're running on empty and never fully charged.

Here's an easy solution. Put on some of your favorite music. Chop all of your favorite veggies (sweet potatoes, red onions, beets, cauliflower, bell peppers, squash, broccoli, or whatever sparks joy for you), drizzle some olive oil to lightly coat them, and roast in the oven at 400 degrees F. Stir every 20 minutes or so, until they are done (usually 45 minutes). While those are roasting, prepare 1 cup of dry quinoa with 2 cups of water on the stovetop. Bring to a boil, then simmer on low until the quinoa is fluffy. You can add your favorite dressing, or try this one:

Cashew Miso Ginger Dressing:

  1. In a small bowl, add enough hot water to cover 3/4 cup of cashews. Let this sit/soak until the cashews are softened.
  2. Pour the water and cashews into a blender and blend until smooth.
  3. Add 1 tsp miso paste, 1/2 juice of a lemon, 1 tsp grated ginger, 1 tsp soy sauce
  4. Blend together, and add water to thin out the consistency as desired.

Arrange your roasted vegetables, tofu, beans, or other colorful whole foods on top of the bed of quinoa, and drizzle with your dressing of choice. This meal is vibrant, full of life-giving energy, and delicious. When you nourish your body with nutritious food, it's like plugging into the power outlet. You're recharging yourself so you can be more present, more focused, and more loving to your friends and family. Enjoy!

The Last Tea Ceremony.

#kanzakicrafted

We sit across the circular office table from each other, important papers stacked and pushed to the side to make space. Four white tea cups line up in perfect formation, the edges of their lips touching ever so slightly. I notice the afternoon sun and the shadows it casts through the grimy hospital windows. But mostly, I notice the heavy layer of sadness that hovers and weaves itself into the silence. I realize this is our last tea ceremony we'll share together at work. These small pockets of sacred stillness we've intentionally built into the craziest of days. These deliberate pauses. Next week I leave this hospital, this workplace I've called home for more than a decade- in order to fully commit my time to my own private practice. With the excitement and anticipation and euphoria I've been experiencing lately, suddenly the sadness hits me like an unexpected blow. These are the moments I am going to miss the most. A knot begins to form in my throat and I blink back the tears. It's starting to sink in.

I focus my attention on M. He is careful and deliberate in his preparation of the tea. I watch as he adds the boiling water into the teapot, closes the lid, and pours water over the entire teapot from above. Observing him perform this ritual calms me. We sit and wait as the leaves steep. He closes his eyes and inhales deeply, so I do the same. We exhale, and continue a few more breathing cycles together. 

If the tea doesn't steep long enough, it is weak and insubstantial. Left in the teapot for too long, the tea turns astringent, harsh, bitter. It is all about timing. We both know it's time. It's my time. I am ready to be poured out now, to fill those cups. 

M has witnessed firsthand the wreckage and the journey I've embarked upon to rebuild my life and find my own Truth. The last six years were an intentional restructuring of priorities, redefining the ways I contribute to the world, and most importantly, finding myself again. It has been a laborious mosaic of sorts- a gradual accumulation of truths, of small pushes in a new direction, and learning to recognize and listen to that calling that deeply satisfies my soul. 

I look at M and feel so much gratitude. To be fully seen and accepted and to have another bear witness to your own becoming both personally and professionally in a workplace is a true gift. It's rare. It's shaped me. These are the things I will miss the most I say to myself again.

Silently and in unison, we lift the cups to our mouths. The rich, earthy pu-erh tea fills us. We inhale and exhale. I still notice the sadness there, lingering in the background. But my lips curl up ever so slightly into a smile and my eyes soften and relax. Grateful to have experienced this important chapter in my life. For friendship. For tea.

 

We Are the Forest.

Sunrise miles at Redwood Regional Park

Underneath these Redwood trees is a rich root system that allows them to communicate with each other. It's an entangled and highly efficient web of information that travels underground, alerting them to the presence of antagonistic fungi or insects, and allows nutrients and water to be optimally divided so photosynthesis takes place evenly.

When trees are being attacked by certain insects, they'll emit a scent which alerts and warns neighboring trees of the imminent danger. As a result, these trees will begin to release a scent that will attract those insects' predators. When an older tree falls, this highly integrated root system allows neighboring trees to continue to feed this parent stump for thousands of years, nourishing it and keeping it alive.

But interestingly enough, trees not only share food with their own species, but they even go so far as to nourish the species of other trees. Other trees classified as competition. Why? Because there are advantages to working as a collective whole. Together, the trees create an ecosystem that moderates temperature extremes and allows them to store a great deal of water and humidity that protects the forest as a whole. A tree alone is not a forest. Isolated from the rich root system and network, it cannot establish a consistent local climate. If every tree only watched out for itself, it would dry out in the summer heat. It would quickly fall prey to insects and wouldn't sustain nutrients. It would easily die.

It's time to send out our nutrients to our neighboring tree stumps who still need our help. To forget about our differences and communicate across species in order to survive. It's time to work together as one collective forest.

 

 

Three Important Questions.

It's been said that Native American medicine men ask the sick three important questions before beginning any healing treatment:

  • When was the last time you danced?
  • When was the last time you sang?
  • When was the last time you told your story?

Their answers provide valuable feedback and help them determine how severe the injury, illness and sickness is. We are so much more than our physical bodies. Food and exercise are important, but let's not forget the importance of allowing ourselves to play. To create. To take the time to tell our stories. 

How to Know Whether to Ignore or Follow Your Fear

Stepping out...  (Mirror Lake, Yosemite National Park)

This whole time I thought there was only one type of fear. The deep-rooted, irrational, worst-case scenario lizard-brain fear. The kind that tells us to avoid that conversation when our partner says, “We need to talk” because it’s uncomfortable and we might get broken up with and never find love again. It’s the fear that tells us not to press ‘publish’ because people may not like what we wrote. It warns us that if we quit our full-time job, we won’t be able to pay our rent or afford health insurance. We’ll be forced to eat $0.10 ramen and everyone will shake their heads and say, “I told you so.” The Hebrew word for this type of fear is pachad.

There’s another kind of fear. But it has a much different type of energy. It’s what you feel when you step onto the stage as the lead actor and you’re ready and excited and the energy is pulsing through your veins. It’s standing underneath El Capitan and feeling awe-struck amidst the grandeur of nature. It’s what washes over you when you hold your newborn for the first time. This is the overwhelming feeling of reverence and magic when we enter into a larger space (physical or psychological) than we’re used to inhabiting, or when we’re filled with more energy than we’re used to possessing. It’s when we’re in the presence of God and deeply connected to our spiritual essence. It’s a holy fear. The Hebrew word for this is yirah.

When we’re still and quiet, we can discern one from the other. Pachad keeps us small, safe and hidden, but discontentment silently breeds here. Most people’s lives are largely dictated by pachad. But yirah feels much different. We lean into this when we listen to our intuition, turn our heads to acknowledge what our hearts are crying out for, and follow our calling.

Truly stepping into our lives means learning how to manage the screaming pachad. To soothe it, quiet it down, rock it to sleep. And then tiptoe away and swing open the door and step fully into yirah, which has celebratory balloons and streamers and confetti and has been waiting for us to cut the cake all along.

Wake Up.

El Capitan, Yosemite National Park

You live like this, sheltered, in a delicate world, and you believe you are living. Then you read a book… or you take a trip… and you discover that you are not living, that you are hibernating. The symptoms of hibernating are easily detectable: first, restlessness. The second symptom (when hibernating becomes dangerous and might degenerate into death): absence of pleasure. That is all. It appears like an innocuous illness. Monotony, boredom, death. Millions live like this (or die like this) without knowing it. They work in offices. They drive a car. They picnic with their families. They raise children. And then some shock treatment takes place, a person, a book, a song, and it awakens them and saves them from death. Some never awaken.
— Anaïs Nin

I equate the past month to the feeling of when NyQuil finally wears off. The grogginess fades. The mental clarity returns. I've loved Neil Gaiman's work for the past year. I've listened to this so many times and it never, ever gets old. But now, more than ever, I feel it in my bones. In my heart. I know it's still winter, but I'm done hibernating. I'm ready to start living. I'm ready to make good art.

What are some people or books or songs that have helped you wake up and show up more fully in your own life?

Deep Work.

Montara Mountain, Pacifica

There is always an enormous temptation in life to diddle around making itsy-bitsy friends and meals and journeys for itsy-bitsy years on end. It is so self-conscious, so apparently moral...but I won’t have it. The world is wilder than that in all directions, more dangerous...more extravagant and bright. We are making hay when we should be making whoopee; we are raising tomatoes when we should be raising Cain or Lazarus.
— Annie Dillard, Pilgrim at Tinker Creek

Here's to deep friendships, meaningful conversations, and discovering the light and extravagance you have within you. 

Maca Cinnamon Cacao Crunch Truffles

It's January 7th. Have you blown all your New Year's resolutions yet? Hopefully you didn't make any. But, if you're trying to kick your sugar habit to the curb and are teetering on the edge of ripping open the shiny foil wrapper of that chocolate and reading this post, just hold out for five minutes.

Here's a better option. It happens to not only taste delicious, but it's loaded with superfoods (maca, cacao) AND is free of refined sugar. Which means you won't feel awful about yourself (or lethargic, bloated, lazy, etc.). It's a win-win. A no-brainer. And it's super simple to make.

(Disclaimer: Upon reading the recipe I was 'supposed' to be following, I realized I totally misread the proportions and failed to follow the directions. So this is MY version! My art! My truffles! Enjoy. If you make your own rules, I'm sure it'll turn out fabulous too...)

Navitas Naturals: The Superfood Company

INGREDIENTS

  • 1/2 cup raw walnuts
  • 1 cup cacao butter, melted
  • 1/3 cup maple syrup
  • 1/3 cup coconut sugar
  • 1/3 cup maca powder
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 Tbsp cinnamon
  • 1/2 cup sweet cacao nibs, divided

DIRECTIONS

Sweet cacao nib powder

  1. Place the walnuts and 1/4 c  of sweet cacao nibs in a food processor. Blend together briefly to chop, but leave a little texture.
  2. In a small saucepan, melt the cacao butter, maple syrup, coconut sugar, maca powder, vanilla, cinnamon and salt.
  3. Add the wet and dry ingredients together and stir until well-combined.
  4. Refrigerate for about 20 minutes to slightly harden.
  5. Using a mortar and pestle, grind up the remaining sweet cacao nibs into a fine powder.
  6. Form the truffle mixture into melon-size balls, and dust the outer surface with the cacao nib powder.
  7. Refrigerate the truffles for one hour longer to set completely, and then ENJOY!

Oh yeah...this also happens to vegan, gluten-free and *all that jazz*