reboot

PastedGraphic-2018-05-10-17-20.png

I’m just home from a ten-day retreat, trying to comprehend fundamental changes in my being. The short story is: I’m eight pounds lighter, my taste in food has changed, I eat differently now, my sense of smell has gotten better, I’m sleeping solidly and I’m fully rested after seven hours. I’m really liking my new life. I’ve been rebooted.

How this happened…I blame my friend Karla, who has been an incredible body worker and source of kindness in my life for many years. Karla’s dream has been to create a retreat center, and not only support our mutual buddhist practices, but create a place where people can make fundamental healthy changes in their lives. Over the last two years, she has created the Alive Retreats experience, and held her first retreat starting April 30th at the Leonard Lake Retreat Center, near Ukiah, California. We’ve just emerged back into our normal outer lives, realizing that the impact of the ten days runs very deep indeed.

Basically, we ate a lot of green food, most of it raw, all vegetarian and alkalizing. At first, I was less than enthusiastic, but my trust (and Jen’s enthusiasm) carried me along. After a couple of days, I realized that I liked most of what I was eating, and I was discovering a whole new world of delicious salads and dressings that did not contain vinegar or oil. No caffeine, no dairy, no sugar, little fruit, no bread or flour…it was much easier than I expected. Energy Soup is now a staple in my diet — really one of my favorite things to eat! — and is quite easy to make. Just throw the following stuff into a blender:

  1. 1 carrot, washed, not peeled
  2. 1 avocado, minus the pit and skin
  3. 1 tbsp miso
  4. ¼ onion or 1 green onion
  5. 1 clove garlic
  6. ½ cup fresh parsley
  7. ¼ cup lentil spouts or pea shoots
  8. 1 cup fresh basil leaves
  9. 1 wedge meyer lemon, including the skin
  10. 2 tbsp dulce or other seaweed
  11. 1 tbsp of flax oil
  12. Additional herbs and spices of choice, oregano, basil, cilantro, etc.
  13. 1 to 2 cups water, sufficient to blend
  14. Serve with a sprinkling of sunflower and/or pumpkin seeds

We also learned how to prepare most of the food we were having. Many things, like salad dressings and soups, come right out of a blender. We learned how to sprout seeds and beans, ferment vegetables (for those of you who like sauerkraut, it’s a cinch), make juices and teas. Hummus and raw seed crackers were big favorites, along with the afternoon juice breaks and banana ice cream one night.

The location was a stunning place in the redwoods, with a big freshwater lake, canoes and kayaks, miles of trails, well-maintained houses, and a wood-fired sauna. In early May, we had some rare orchids and many wildflowers, plus beautiful weather. Here are some photos…the lake, a calypso orchid, and Jen holding up some trees.

UNADJUSTEDNONRAW_thumb_62d-2018-05-10-17-20.jpg UNADJUSTEDNONRAW_thumb_610-2018-05-10-17-20.jpg

i9qEVZrRBqLonHlbcGJhw_thumb_629-2018-05-10-17-20.jpg fiiTBjGGSIWgNBuQLhFJw_thumb_639-2018-05-10-17-20.jpg

The sacred learning is this: I used to eat until I felt full, now I eat until I feet nourished. This is a really big deal, as my whole relationship with my body has changed. I don’t think I had any idea what it felt like to be well-nourished. Now my body has a new voice, I am unlearning a lifetime of eating habits and working my way down to a more healthy weight. I’m excited to finally have a way to do this!

There are two more retreats planned this year, a five-day experience this summer and another ten-day one in the fall. If you are ready for a change, I highly recommend it!