A Spoonful of Yoga

March 28, 2020

“If you smile when you are alone, then you really mean it.”
~ Andy Rooney

 

I made a short little video to help you keep smiling.

In this 2016 blog post, I wrote about how the physical act of smiling can help to slow your heart rate. A slowed heart rate is one indicator of the parasympathetic response, also known as the “relaxation response”. These results indicate that the physical act of forming a smile may help the body to reduce stress. What is especially interesting, in light of our current challenges, is a 2013 study out of Massachusetts General Hospital, which found that elicitation of the relaxation response (a physiological state of deep rest induced by practices such as meditation, deep breathing and prayer) produces immediate changes helpful to immune function.

Please share this with anyone you think could use a little lift. Thanks to my friends at Butterfly Effect Day Spa in Sierra Madre, for uploading it to YouTube:

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OK, so along with paper towels and toilet paper, ice cream seems to have disappeared from the supermarket shelves. Whether you are a perpetrator or victim of this particular comfort-food hoarding, one of these recipes will work for you. If you loaded up on frozen desserts and have an excess, but are missing eggs, Melted Ice Cream Muffins are an easy-to-make treat that you can try while at home. If you, like me, were greeted with empty ice cream cases at your last two trips to the store, you can make Coconut Banana Sorbet with just a blender, a banana, some sugar and a can of coconut milk.

Melted Ice Cream Muffins
Left your ice cream out on the counter too long? No eggs to bake with? No problem! Not overly sweet, these delicately-flavored muffins are closer to a scone than a cupcake. Make sure to use premium ice cream, made with real eggs, milk and cream. Also, stay away from subtle flavors like vanilla. You want intense flavors and chunks of chocolate, nuts or fruit to contribute to the taste of the muffins.

2 cups all-purpose flour
2 & 1/2 teaspoons baking powder
1/4 teaspoon salt
1 pint premium ice cream, melted

Preheat oven to 425°F

Line a 12-cup muffin pan with liners.

Mix dry ingredients well with a fork. Add melted ice cream and stir until just combined. Don’t over-mix.

Divide batter equally among lined muffin cups. Bake 18 to 23 minutes, or until a toothpick inserted in center comes out clean.

Let cool a minute or two in pan and then remove muffins to a wire rack to cool completely.

These are wonderful for breakfast or afternoon tea/snack, served plain or with butter and/or preserves.

Makes 12 muffins.

 

Coconut Banana Sorbet
This unbelievably yummy sorbet is super easy to make and your vegan family members will love it! Be sure to use organic sugar (evaporated cane juice). It’s richer in flavor and more nutritious than refined sugar. Unlike for banana bread, you’ll want these bananas to be just-ripened.

2 medium-large just-ripe bananas
1 13.5 ox (400ml) can of full-fat coconut milk (unsweetened)
1/2 cup organic sugar
1/8 teaspoon cinnamon

Optional toppings: Dry toasted, slivered almonds and/or chocolate sauce

 

Peel and chop bananas into blender (1/2-inch chunks). Add coconut milk, sugar and cinnamon. Blend until smooth. Pour into a shallow glass baking dish. Cover well with plastic wrap, then foil. Place in freezer and freeze for at least 12 hours or overnight.

To serve: If sorbet is frozen a little too hard, simply leave out for 5 to 10 minutes until you can scoop it easily.

Top with toasted almonds and/or chocolate sauce, if desired.

Makes approximately 4 cups

 

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