Power to the Pita!

Happy holidays, everyone!

Still on the baking high from the past few weeks, I thought I'd share a recipe for one of my favorite staples, pita bread.  I love pita bread because it is not as heavy as other grain choices and is incredibly versatile-- at the risk of sounding like Bubba from Forrest Gump; you can dip it, stuff it, make pita chips... the list goes on and on!

For the website version, click here.

Ingredients:

• 1 package of yeast, or quick rising yeast
• 1/2 cup warm water
• 3 cups all purpose flour
• 1 1/4 teaspoon salt
• 1 teaspoon granulated sugar
• 1 cup lukewarm water

Preparation:

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy. (*tip: test the water temp. on the back of your wrist; it should match your body temperature.)

Combine flour and salt in large bowl.

Make a small depression in the middle of flour and pour yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded. 

Before... (thanks for modeling, mom)

After! 

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size. 

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick. 

My interpretation of a circle

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Voila! 

Take spatula and gently push down puff. Immediately place in storage bags. 

Enjoy! 

In light and love, Ainsley 

Trust creates peace

Happy holidays, everyone!

Trust creates peace.
I came across this mantra while brewing some of my favorite Yogi tea.  I love discovering each tea bag's mantra like this one because I believe the tea bag, in some cosmic way, chooses me.  (**Blogger's note: Upon revision, I do realize how crazy that sentence sounds.  In my defense; however, I am quite superstitious and through experience have found things have a way of finding you when you most need them.)

This particular mantra, like most others, came to me at the exact right time.  With graduation (thankfully/hopefully..) in sight and the holiday season in full effect, I find myself in the midst of loose ends, uncertainty and questions.  While I do find joy in the mystery of it all, I also find myself exploring every possible question/outcome over and over again.  Which brings us to the mantra...

Trust creates peace.  Okay, now read that again... powerful, isn't it? Trust in the future, trust in the universe, trust in others, and most importantly trust in yourself.  It is easy to assume that uncertainty in our lives is a result of something we are lacking or are incapable of doing.  However, isn't there always  some level of uncertainty in each day?  With cultivating a sense of trust to replace doubt, life transforms into your own wonderful mystery, unfolding before you one day at a time.  Instead of thinking it will work out, know it will.  Have faith in yourself!  After all, you've come this far, haven't you? :)

Okay, now read it again: trust creates peace.  Say it to yourself.  Take a deep breath in and exhale slowly.  Ahhhhh.  Feel better?  Give yourself a hug.  Feel the peace.  Trust creates peace.

And because you can never say it too much... "You is smart, you is kind, you is important."
(If you don't know where that's from, click here.)

In light and love, Ainsley

FREE YOGA!

Who doesn't love free ish??

This is the PERFECT chance to come check out everything the Glowing Body has to offer!

This coming Sunday, enjoy FREE 30 minute samples of our classes and healing arts demos, too!
Discounts on class cards, books, yoga props, mats, and apparel to help fill those stockings with the gift that keeps on giving: YOGA!

Click here for the schedule.

(Can you tell I had coffee this morning?)

In light and love, Ainsley

Broccoli-Edamame Soup with (optional) Jumbo Cheese Croutons

December is here!  Unfortunately, that means cold weather is too (remember, I'm a heat-aholic).  The good news? It is soup season!!  Along with salads, I love how pretty much anything can be turned into a warm, delicious soup. 

This recipe- taken from Vegetarian Times  magazine, is sure to warm you and your loved ones up with healthy deliciousness!

Ingredients:

• 2 tsp. olive oil
• 1 large onion, chopped (2 cups)
• 1/4 tsp. ground nutmeg
• 6 cups low-sodium vegetable broth
• 3 cups frozen shelled edamame
• 1 lb. broccoli, trimmed, stems and florets chopped
• 2 cloves garlic, minced (2 tsp.)
• 8 1/2-inch-thick slices from skinny whole-grain baguette
• 4 oz. aged goat cheese, shaved

Directions:

1. Heat oil in large pot over medium heat. Add onion and nutmeg, and season with salt and pepper, if desired. Sauté 10 minutes. Stir in 1/2 cup broth, scraping bottom of pot to lift off any brown bits. Add remaining 51/2 cups broth, edamame, broccoli, and garlic. Bring mixture to a boil, reduce heat to medium-low, and simmer, partially covered, 20 minutes.

 
 **Optional step! I enjoyed my soup sans cheese croutons, although a little crunch does balance out the texture.
2. Meanwhile, preheat oven to 350°F. Arrange baguette slices on baking sheet, and bake 6 minutes, or until crunchy on both sides. Remove from oven, and arrange cheese over toasts. Return to oven, and bake 6 minutes more, or until cheese has softened.

3. Working in batches, transfer soup to blender, and blend until creamy and smooth. Return soup to pot, and warm over low heat. Ladle soup into 8 shallow soup bowls; float 1 cheese crouton in center of each bowl. 
(Note: I left a little chunk to my soup by not blending it all the way.  You can, too! Just leave ~ 2 cups unblended, or choose the "chop" option and pulse until soup reaches desired consistency.)  

Bon appétit!

In light and love, Ainsley