Monday, September 29, 2008

Archive - Soul Song

I sing of soul coiled,
At the root of my spine,
Wrapped in red veils,
Kundalini, the bride.

I sing of soul rising,
Amber as flame,
Dancing, sweet Lakshmi:
I sing in her name.

I sing of soul changing,
Even when still,
I sing yellow birds,
On a cracked windowsill.

I sing of soul patterns,
In word-tangled art,
I sing the green maze,
Of hands and of heart.

I sing a soul river,
That flows from my throat,
In silence, reflected,
One timeless, blue note.

I sing of soul amethyst,
The luminous mind,
I unfurl my soul,
and sing what I find.

Sunday, September 28, 2008

Mid Missouri Pagan Pride

Today Ozark Avalon Church of Nature and Hearthfires of Columbia hosted a Mid Missouri Pagan Pride gathering. Peace Park was beautiful and the day flawlessly bright. We were lucky enough to have our vending space beneath a tree, who offered us shade and a continual swirl of green-yellow autumn leaves.

Today was a big step for Tangled Macrame, so I would like to thank everyone who visited my shop, especially those who took home hemp-y treasures. Thanks to Taz and Alex for encouraging me to take out the space. Thanks to the pirate crew on our left...see you all at Bacchanalia!

Friday, September 26, 2008


The macrobiotic diet combines vegetarianism with Zen Buddhism to create meals that balance the body and spirit. Foods are characterized as yin (cold, sweet) or yang (spicy, salty), then paired within recipes. Individual dishes balance one another as part of a seasonal menu of local, organically grown foods. Brown and water form the high fiber core of the diet, accompanied by sautéed veggies and seaweed. Fatty meats, alcohol, refined sugars, dairy, and tropic fruit are all restricted. In addition to restricting food choices, the macrobiotic diet reminds people to eat slowly and thoughtfully.

I’m thinking apple bread and pumpkin pie, but this is close as these recipies go…

CousCous Cake with Vanilla Sauce
6 cups apple juice
2 pinches of sea salt
1/2 package agar flakes
2 cups CousCous
3 TBS rice syrup
2 TBS almond butter
zest and juice from one orange
1/2 cup toasted hazelnuts, toasted in the oven, skins rubbed off and cut into pieces.

1. Bring the apple juice and salt to a boil.
2. Add the agar flakes and cook on low with the lid off for 5 minutes until flakes dissolve.
3. Add the CousCous and cook for 10 minutes.
4. Stir in the rice syrup, almond butter, orange zest and juice and toasted chopped hazelnuts.
5. Pour into cake pan and let set.

Vanilla sauce
2 cups apple juice
pinch of sea salt
2 TB rice syrup
1 TB almond butter
2 TB kuzu diluted in 1/4 cup cold water
dash vanilla, dash nutmeg , dash cinnamon
fresh orange

1. Bring the apple juice, salt, rice syrup and almond butter to a boil.
2. Stir in the diluted kuzu and simmer for 1 minute.
3. Remove from the heat and add the vanilla, nutmeg and cinnamon.
4. Serve on Cous Cous Cake and garnish with thinly sliced pie-shaped pieces of fresh orange.

Autumn Recipes
Macriobiotic Diet Overview

Wednesday, September 24, 2008

This Body, This Body Holding Me

Women have bodies that are graceful as a maple sapling, bodies that are round and sweet as an apple. Don’t ask your body how much it weighs; ask your body how well it lives. Can you pick up a fallen child? Can you feel pleasure? Can you laugh? If your body does the things you want to do, if it carries you through your day, then it’s good enough.

The health and beauty industry can shove its annual $50 billion up its air brushed butt.