"Jitterbug Perfume"

“Breathe properly. Stay curious. And eat your beets.”- Jitterbug Perfume 

I'm obsessed with this book right now. So obsessed, in fact, that I intentionally only read one chapter at a time, so as to put off ever finishing it. Concurrently, I have fallen in love with beets. Before, throughout, and after reading this book, I love beets.

In the book, a once king seeks to live forever and ignore death. The king soon befriends the goat-like deity, Pan. And as Pan faces near extinction, and is being hunted by angry religious radicals, who think him to be Satan, the king designs a perfume to hide the goat's unmistakable stench, thereby covering his tracks. The perfume includes a base note made from beets.

Part of the king's ritual for longevity are a few basic principles, including: "controlled breath work, simple eating, sex, and bathing in extremely hot water."* Sounds like he'd make a good hot-yogi. 

And while I recognize this book to be a work of fiction, I believe their is some truth to the fact that controlled breath work can ward off stress, disease, and and even aging (to some extent). The ancient yogis certainly believed it.

Beets have some pretty amazing qualities as well. Some call them 'Nature's Multi-vitamin." In addition to protein, magnesium, and potassium, beets are full of vitamins, and minerals your body needs, but most especially, folic acid. It's no wonder Tom Robbins made it the favorite vegetable of his protagonist. Folic acid aids in cell renewal, which if you've watched any ad for skin cream in the last ten years, helps fight the look of aging. Some articles I found said that folic acid can prevent or slow the greying process of your hair, and even slow the aging of the brain, thereby preventing side effects such as dementia.  And although cooking any vegetable reduces their antioxidant power, and nutrient value, I prefer to eat my beets after they've been roasted (Although, I recently did a juice cleanse that involved a lot of beet juice, but that's for another blog).

In this entry, I share a recipe inspired by one of my new favorite tales, and give some tips on using your breath to increase the quality of your life. 

My mom gave me a beet plant...

So I harvested them.... 

...And washed them...

 ...And roasted them with garlic, and then I peeled them. For instructions on this, see my recipe for beet soup. I used goat cheese, for Pan; and mint, because it smells nice, and this dish needed an herb; mixed it all with brussel sprouts, because it's a delicious combination unearthed by my fellow yogi, Kate Korman (her blog here). Eh voila!

Jitterbug Brussels & Beets

Ingredients :

• Equal weight beet root, and brussel sprouts (I used about a dozen brussel sprouts to match my mom's beets)  
• 1-2 ounced of plain organic goat cheese
• 1-2 sprigs of mint, chiffonade 
• Garlic
• Olive Oil
• Salt & Pepper to taste

First, wash and trim your beets, drizzle lightly with olive oil, and add a few halved cloves of garlic, wrap in foil, and bake at about 400 degrees until the skin of the beets is easily removed with the swipe of a finger (about 25 minutes). Set beets aside. 


Wash and quarter the brussel sprouts. In a small roasting pan, coat brussels lightly with olive oil and season with salt and pepper. Roast for 20 minutes, or until the green color has brightened. 

Slice the beets to resemble the size of your quartered brussel sprouts and sprinkle goat cheese on the mixture. Toss lightly and roast for 20 more minutes, or until some of the brussel sprouts have begun to brown and crisp. 

Right away, sprinkle the mint, toss, and serve. 

My mom's beets tasted sweeter than cherry tomatoes, this is a delicious easy recipe for impressing at a potluck. Easily eaten cold or hot the next day.  

Pranayama - प्राणायाम 

Prana, in Sanskrit, is life force. To the yogi, this is your breath. 

Pranayama, is the extension of life force, otherwise known as breathing. But the way we usually think about breathing in and out, is different than the yogi practice of breath control. We use our breath to control our body temperature, our heart rate, blood pressure, vitality, and especially our deepness of concentration or meditation. Prana is the ever-flowing force of life, it does not just move in and out. It flows throughout and around our bodies to where there is pain, where there is restraint, and where there is static or cold energy. Prana ignites movement in the bones and muscles, and soothes the wandering or troubled mind. 

If you've taken a yoga class recently, you may be familiar with, "Ujjayi breathing," or "breath of fire," or even "standing deep breathing," as is done in Bikram classes. But let's forget all this for a while, and just imagine, you're lying in bed at night and you can't sleep. Instead of counting sheep, try counting your breath. Maybe you're counting 3 seconds on each inhale and and 3 seconds on each exhale. Now try making your exhale ONE second longer than your inhale, and repeat. As long as your exhale is longer than your inhale, your heart rate will slow, creating a calming feeling, which should help you get to sleep. Enhance this practice by only breathing through your nose. 

Simply taking notice of your breath can help reduce stress and anxiety at anytime in your day. Try even-counted inhales and exhales for 1-2 minutes the next time you get frustrated at work, or sitting in traffic.  See how you feel after taking control of your breath. You should feel like you've gained more control over your emotions as well.

Prana is amazing. Play with it. 


That's all for today.

Namaste 

"We relate to air through the breath. Most of us don't breathe properly, which is to say, we take in too little or too much and fail to consume it efficiently. Alobar and Kudra develped a method o' breathin' whereby the inhale and exhale were connected in uninterrupted rhythm, a continuous, circular, flywheel pattern like a serpent swallowin' its own tail. Their breathin' was deep and smooth and regular. When they brought air into their bodies, they visualized suckin' in as much energy and vitality as possible; when they expelled air, they visualized blowin' out all the staleness and flatness inside o' them." Pg 257

Know Your Roots

The first of the chakras is the Muladhara, or Root Chakra. Located at the base of the spine, and symbolized by the color red, this chakra represents survival and basic needs. Our most primal sense, the sense of smell, is also said to originate here.

Root Chakra Soup

This week I'm making a root vegetable soup for grounding and stability. And I'm filling it with plenty of things that are pleasing to the nose, such as garlic and rosemary. Coincidentally, beets are everywhere right now as they are in full season, so they also bring a nice, bright red color to the dish.

 Spring can have us bouncing around, whether you're spring cleaning, or finally enjoying the outdoors again, it's important to remember to stay grounded and since there's still a few cold days ahead, it's good to know that a comforting soup doesn't have to weigh you down. This soup is meant to nurture and heal your root chakra, attend to your most basic needs, and firmly plant you in your roots.

Ingredients: 

• 1 bunch, or 4 medium sized red beets, de-stemmed
• 1 parsnip, cut into fourths
• 2 sprigs of rosemary
• 3-6 sprigs of thyme 
• 1 yellow onion, coarsely chopped
• 2 medium carrots or 1 bunch baby carrots, coarsely chopped
• 1 sweet potato or yam, peeled and cubed
• 1 1/2 quart vegetable broth 
• 1 small piece ginger root, peeled, sliced
• 1 garlic bulb (preferably elephant garlic since the elephant is the animal of the Root Chakra)  
• olive oil
• Salt & pepper to season as you go  
• *(white wine optional) 

Equipment:

Submersion blender or Hand blender
(if you like making soup at home, you should invest in a submersion blender. It saves a lot of mess, and it's much easier to make creamy, seamless soups)

Set your over to 450 degrees F.

Begin by cleaning your vegetables. Root vegetables can be covered in soil, and we don't need any real bits of earth getting into this soup.

Beautiful carrots from the farmer's market

Slice the tops off your beets, and split your parsnip into four pieces. On a large piece of aluminum foil, place beets and parsnips, along with as much garlic as you like, and the herbs of your choice. I used Thyme and Rosemary. drizzle olive oil, and and sprinkle about 1/4 tsp. of salt. Seal the foil like a small package and place in a roasting pan in case juices get out. Bake at 450 for at least an hour, until the beet skins peel off easily.

Beets, Parsip, Garlic, Thyme, Rosemary

In a large pot, begin to saute onions with 1-2 tbsp of olive oil, and a pinch of salt, over medium heat, until they begin to soften. If onions begin to brown, you can splash a bit of *white wine into the pot to decaramelize the pan. After 10-15 minutes, add the carrots and saute until soft, about 5-10 minutes.

To the pot, add the sweet potato, and half of the broth, bring to a simmer and cover until the broth reduces by 1/3, about 30 min.

By now, the beets should be ready. In a blender, blend the beet/garlic/parsnip mixture with the rest of the broth, until pureed. When the stock has reduced fully, add the beet puree to the pot, along with the ginger, 2-3 tbsp of olive oil, and 2-3 fresh cloves of fresh garlic. Blend everything into a fine puree with a hand blender, or by transferring 3 cups at a time into a blander. Be careful bending hot liquids. If you're using a regular blender, I suggest you let the soup cool somewhat before blending. Taste your soup, and add more garlic, ginger, salt, or olive oil to taste.  Serve hot or cold.

Root Chakra Soup w/ hardboiled egg

Toppings: 

• Suggested topping for this 'borscht' is a boiled egg. 
• My friend nicole preffered a squeeze of lemon and some shredded parmesean
• You can also roast some golden beets along with the other beets at the beginning and store them in   the fridge while you prepare the soup. When you're ready, peel and thinly slice them for a great colorful topping.