I’m excited that we’ve started our yoga classes at the Pt. Loma United Methodist Church! Yoga is a wonderful practice that meets you where you are at right now and that will grow with you.
Whoever responds first to this newsletter will receive a Suryamukhi Lip Balm.
Coastal Sage Gardening is having a Native Plant Sale January 8th.
My poetry chapbook, little by little, is just out, along with beautiful art and well-crafted writing by other women, in the new paperback Ensemble Anthology: Art & Hybrid Writing by International Women, no. 1. It can be purchased here.
And an excerpt of little by little, as well as my audio reading, is appearing in the online Ensemble Jourine: Art & Hybrid Writing by International Women
Special Free Classes for February
Please contact us to register. (619) 788-4838 or email@example.com
Intro to Chair Yoga
Monday Feb. 6
Experience how Chair Yoga can offer you flexibility and inner harmony for your special condition.
Healthy Eating & Healthy Desserts
Wednesday Feb. 15
We’ll talk about and sample delicious possibilities.
Intro to Gentle Yoga
Thursday Feb. 23
Join us for this introduction to Gentle Yoga that anyone can do regardless of their level of physical ability, including seniors and those with special conditions.
Relax, Breathe, Share, Give
Wednesday Feb. 29
Find your natural ability to relax and breathe easily. And with that discover your vast inner resources for being flexible and generous with life’s circumstances. We will explore calming practices that you can do sitting, standing, or in any situation.
Of course black-eyed peas are a standard for this time of year to fortify your best intentions for the year ahead. They enjoy being grown in an arid place such as San Diego, and you can begin planting them along with your other spring seeds. A variety of traditional seeds cultivated by Mexican and Southwestern Native people are available from Native Seeds/SEARCH.
1 ½ c. black-eyed peas
6 c. water
1 bay leaf
½ celery stalk
1 bunch green onions, the green part, chopped
Soak black-eyed peas in water 6-8 hours. Drain and rinse.
Cook in a pressure cooker for 30 minutes or in pot until desired softness. Before cooking, add to the pot the bay leaf and celery stalk. When peas are done, strain out the water, and discard bay leaf and celery.
Optional: In 1 T. olive oil, sauté green onion. Add after peas are cooked and strained.
Add sea salt to taste.
Serve with cornbread or baked sweet potato/yam and greens.
You may be seeing wild Lamb’s Quarters (also known as pigweed or goosefoot) growing out and about. If they are growing in a clean place, free of toxic run-offs, they can be harvested. Keep in mind that they are of the chenopodium family and are high in oxalic acid. Like spinach, chard, and beet greens, it’s best to eat them only once a week or less since they block calcium absorption. Seeds to grow this spring are available from Horizon Herbs.
After washing and chopping the greens, try either option:
1) Boil or steam in water.
2) Saute some green onion and add the greens, stir to further sauté, add water, cover and cook on low 25 minutes. Add salt and pepper to taste.
Copyright © 2012 by Julia Doughty