The things I like inspire my days. The things I like epitomize the DeLightFull Life in my head and heart.
The things I like.
I like the smell of cookies, pies or breads baking in the oven.
I like the moist feel of my skin in a tropical climate.
I like the feel of my husband's embrace.
I like breaking bread and sharing wine over conversation with inspiring women.
I like the sounds of my children singing, practicing instruments and laughing.
I like the smell of freshly grated nutmeg and ginger.
I like the smell of lilacs in the Spring.
I like the feel of the sun beating down on my face.
I like the Savasana (corpse) pose in yoga.
I like the feel of kneading dough with my hands.
I like the taste of freshly prepared passion fruit juice.
I like the satisfaction of gathering around the table with friends and family to a meal I've prepared.
I like the distinct look of the red tile in my kitchen.
The things you like will inspire living your best life!
Can I suggest an "I Like" inventory inspired from The Joy Diet by my coaching guru Martha Beck?
Go zen with pad and pen and reply with 3 answers to each of the following super simple questions.
I like the smell of ___________________.
I like the taste of ___________________.
I like the sound of _________________.
I like the feel of ___________________.
I like the sight of _________________.
Now go fill your days with the things on your list and you'll be living the DeLightFull Life.
Read on if you want to know how the things I like influence my life and coaching practice.
The things I like sparked the creation of my yoga/life coaching retreat to Mexico in January. I teamed up with yoga guru
and DeLightFull friend, Anna, owner of Davannayoga
in Puerto Vallarta. She inspired me with her vegetarian food fare and
I returned committed to experiment with a vegetarian diet and broaden my vegetarian repertoire for two months. The experimentation has arrested my attention full stop for the past month.
The things I like determine what DeLights pour forth from my kitchen. The kitchen is always on my mind. You see, I don't just like to cook, I love to cook. After a month of reprieve from writing on my blog I have decided to spend the next month sharing DeLighFull food fare from my bright red, well equipped American kitchen. You'll only appreciate that comment if you have lived outside the US and/or you're addicted to Williams Sonoma, the Food Network, foodie blogs, epicurious.com.
The past weekend we had guests for our traditional late afternoon Sunday lunch and I prepared one of my favorite Brazilian desserts (there are too many to have just one!) from one of my favorite Brazilian restaurants (yes, too many!) Guava Souffle. I'll share the dessert recipe today but stay tuned for the two gluten free quiche recipes to be posted tomorrow. (potato/onion crust, spinach/goat cheese and mushroom/cheese)
Don't shy away from preparing this dessert just because it's a souffle. It's ALmost simple Simon. Minimum kitchen experience necessary if you follow my instructions. I know this isn't vegetarian BUT it is gluten free and I've been getting my feet wet in the gluten free world for the past 4 months. My dinner guest, a major foodie, said it was the most unusual dessert she had ever tasted.
Here goes:
Sufle de goiabada (it just sounds and looks so pretty in Portuguese)
1 lb. guava paste (found in import section, international grocery mart, jam section
8 egg whites
1-2 cups of boiling water
Combine guava paste and water gradually until the paste becomes a thick liquid. I allowed some small chunks to remain.
Beat egg whites until they are firm.
Mix guava paste with beaten egg whites.
Place in custard cups or one big souffle bowl in low to medium oven (300-325) and allow to lightly brown.
Voila!
OK IF you really want to serve this Brazilian style you'll have to get creative. In Brazil the dessert is served with a light cheese sauce combining two types of cheese found only in Brazil, requiejao and Catupiry. I used my creativity and combined in a sauce pan and heating slowly 6 ounces cream cheese, 1/2 cup muenster cheese, 1 cup whipped cream and a Brazilian cheese requiejao. I recommend experimenting with gouda/goat cheese or a mild gouda if you don't like goat cheese. The idea is a liquid cheese sauce that is poured over each portion of souffle. The souffle is super sweet so the cheese sauce cuts the sweetness adding another dimension of flavor.
Vegetarian tip: treat fresh, firm tofu as you would meat, marinate it the same way, saute it the same way…it absorbs flavors beautifully.
Until tomorrow!
