Skateistan Benefit

 

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We’re throwing a benefit this Sunday for SKATEISTAN, a charity that teaches & inspires vulnerable kids in Afghanistan through skateboarding!

Please consider supporting the effort by clicking HERE & donating to our campaign–thanks, friends!

 

Back from Nepal!

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I’m back from Nepal — it was an incredible trip & I feel very inspired to fundraise for a number of the charities I worked with there. Here’s an easy one: look at these beautiful sweet hardworking girls studying at the Buddhist nunnery in Tsarang. If we can raise $5000 we can help them complete their project to have clean running water at the convent. Please contact me if you are interested in contributing to this project. Thanks!

Morning Meditation Practice

 

Sunrise meditation, fellow earlybirds!

I’ll be leading Public Meditation Practice at the Shambhala Center every Monday-Friday, 7am-8am. Come join in!

No previous experience necessary & you can come/go as you like so don’t worry about being able to sit for a whole hour your first time.

Austin Shambhala Center

1702 S. 5th Street, 78704

https://www.austin.shambhala.org/map.php

Valentine’s Day Special

Want to give your loved one the gift of relaxation & wellness this Valentine’s Day?

We’re offering $75 acupuncture treatments for first time patients at Central Family Practice (a $110 value) from now until 2/15/13.
Pretty little gift certificates included – SMOOCH!

Teacher Discount

Teacher Discount

Are you a public school teacher? If so, I can’t pay you the six figure salary you deserve or throw a parade in your honor every Friday afternoon, but from now on teachers get half priced acupuncture & I work on Saturdays. Hug!

FALL VEGGIE & MILLET SOUP

This recipe brought me back from the brink last week – I’m now convinced it has magical healing powers. Do yourself a big favor & cook this & then serve it over the raw kale salad in my previous post.

2 tables

poons olive oil
1 onion, chopped
1 stalk celery, chopped
2 carrots, chopped
1 leek, chopped
1 turnip, peeled and chopped into bite-sized chunks
1 sweet potato, cut into bite sized chunks
1 bay leaf
1 tsp thyme
1-2 tbsp veggie bullion
1 cup millet
Sea salt and freshly ground pepper

Warm olive oil over medium heat in a soup pot.

Add onion, celery, carrots, and leek, and cook 5 minutes, until onion is translucent.

Add turnip, sweet potato, bay leaf, thyme, bullion and water, and two pinches of sea salt.

Bring to a boil, cover, reduce heat, and cook 15 minutes.

While soup is cooking, heat a small skillet over medium heat. Add millet and toast for 5 minutes, until golden, stirring frequently.

Add millet to soup and cook an additional 20 minutes, until millet and vegetables are tender.

Remove bay leaf , adjust seasoning and serve.