I first came across Shilajit on a raw foods website back when I owned a raw chocolate company and I was researching other superfoods to add into our ever changing concoctions of healing delights.
I first came across turmeric in our family kitchen as a child. My mother had printed out a recipe for curry cauliflower, and while the curry powder gave the roasted cauliflower its delicious taste, turmeric was responsible for the subtler taste and stronger hue. Since then, I’ve seen turmeric in everything from egg and tofu scrambles to salad dressings to cookies–I kid you not. Most recently, I stumbled upon a recipe in Meghan Telpner’s The UnDiet CookBook for Jamu Juice.
This move defies the age, gender, social, and financial barriers of most exercises we know. It is a very accepting and inclusive type of movement; you need no equipment, fancy instructions or special skills to do it.
It’s merciful when you break the rules and it gives you a chance to express yourself. It’s ok, and it is recommended to do what your body tells you to do as the sound transports you to unexpected places.
It’s summer, the season for the king of fruits. No, not the durian -- the mango! It’s sweet, juicy, golden-yellow goodness. I like to think of mangoes as an app for my sugar cravings; whatever kind of sweetness you need, there is a mango for that. If you like sweet with a little bit of tang, you can find one like that. If you like a creamy sweet, there are mangoes for that. If you feel like a sugar rush, you can certainly find one for that. If it’s savory you desire, mangoes make a delicious curry dish or chutney as a side order.