Archive for December 7th, 2008
EDGU: Like a Self-Chiropractic Session for Your Spine
New EDGU DVD by Jeffrey "Page" Redman (http://edgu.org/Edgu_Spine_Health_Products.html )
During our recent stay at Breitenbush, we learned about EDGU, a tai chi/yoga-like moving meditation that’s supposed to relieve spinal pain. In fact, yoga teacher Jeffrey “Page” Redman developed the practice right there at Breitenbush in 1987. We weren’t able to make the class at Breitenbush so I was delighted to see my yoga studio had its first-ever EDGU session on Friday. I went and would like to experience more.
I also bought the EDGU DVD for my mom, who suffers from chronic back pain, including pinched discs. I hope it makes a difference for her, that is, if she actually practices it. The DVD was a bit new agey but the movements really seem sound. The key is to keep the hips and lower body planted and facing forward (beam headlights from the hips straight ahead) while only rotating the torso, to isolate the spine. It’s harder than it looks.
Check out this YouTube video to see some of the movements:
The Everlasting Pumpkin
- Pumpkin Sage Cream Sauce over Pastaworks Ravioli
This huge Jarrahdale pumpkin I bought for Halloween decoration and finally roasted for Thanksgiving yielded many more cups of sugary sweet puree than I know what to do with. It’s abundance is to be appreciated in these dire economic times.
I used it make pumpkin tiramisu for Thanksgiving dessert. I froze two containers full of the orangey mush. And I still have a big bowlful of the stuff in the fridge that thankfully hasn’t gone bad yet.
So I used it to make vegan pumpkin black-bottom-like cupcakes for a holiday party for the ESL school where I’ve volunteer taught. Check out the yummy recipe (who knew tofu cream cheese would taste so real) here.
And on a whim tonight, I made a pumpkin sage cream sauce (see above). I first sauteed onions, garlic and leftover sliced leeks in olive oil, added a cup of chicken broth, freshly cut sage leaves, ample scoops of that old pumpkin puree and then stirred in some creme fraiche for creaminess just before serving. It was a perfect compliment to the fresh apple-potato-cremini mushroom ravioli I had picked up at Pastaworks in Portland.
So what should I do with the rest of the pumpkin puree? Any suggestions or recipes would be appreciated. Did I also mention the fridge full of turkey meat and stock? Not that I’m complaining. I’ll host Thanksgiving any year!
Those moist vegan pumpkin cupcakes.
BaltimOregon to Maine 