My stepmom, Sheba, made this recipe for me when my son was a few months old and it tasted so good yet simple, that I begged her to teach me to make it. This is the recipe that spurred me to learn to cook.

1 cup rice (or grain of choice) 1 cup water or broth

Cook rice. I use a one button rice cooker. You can add sesame oil and salt, and roasted sesame seeds after it cooks.

Weekly yoga flow #1 complete. As usual, the flow was completed to Tritonal’s Reverence album. There are 14 tracks, and I try to complete one asana or flow per track. Ideally they flow together, but not always. This one ended up with a good number of hip openers and a bound warrior II which I haven’t tried in a long time. It came together nicely though I didn’t focus much on transitions and wish I had. In watching the video back. I’m struck but not surprised by how much I round at mid back.

Our favorite meal, and very easy. Serves 2 people and 1 baby with no leftovers.

2 small beets or 1 large beet 1 heaping cup greek yogurt 1-2 tbsp olive oil 1 bunch mint salt to taste

I keep roasted beets in the fridge. If you need to roast the beets, wash, cut off the ends, wrap in tinfoil, and bake for 45 minutes at 400.

Chop up roasted beets and add to food processor. Add full bunch of mint (de-stemmed). Add 1 cup yogurt, give or take, on top. Drizzle olive oil and salt. Blend until smooth.