The Answer to my last post -- Maybe?

In my last post, I was curious why I couldn't shake the mountains out of my system although I've been back from my trip for a couple of weeks now. While I'm happy that those wonderful memories are forever planted in my memory back, I could feel an internal issue with the way I was still longing and longing to be back in the Appalachian Mountains. I was clinging to that moment, but as you know....when we cling to a moment that's gone, we are failing to be in the moment...and the present moment is the only moment we have (the past is gone, future moments haven't come), so why not embrace every fiber of the live moment? Why not let memories be memories and the present be the present?

Fortunately, over the past few days I've felt myself more so connecting with the present moment and have noticed a shift (for the better) in the way I've felt.

Then, tonight I sampled a wonderful introductory meditation class where the importance of filing/storing previous experiences "just happened" to be mentioned. The fact that this point came up in tonight's class was perhaps a sign to remind me to, yes, enjoy my mountain memories but realize that they are just that -- memories! Lovingly file them away....remember them....but be in this moment!!!

Tonight's class was so awesome! It's a class that uses a 5-sense approach (yes, all 5 senses) to meditating. Interesting! This was the first time I had gone to such a class although I do get a taste of meditation during the Yoga classes I take. Although tonight's journey was an hour long, we did not just quietly sit for that full hour -- as many suspect meditation to only be. Initially, I thought it might have been like that, too. However, in class, I got a brief overview about the different approaches to meditation. I think the 5-senses approach met me at the place I'm at on my journey right now. One day I'll be able to sit silently for a long, long period of time, but just not right now. In the meantime, I welcome the meditation through movement approach. I completely loved it and felt each part of my body becoming more relaxed as we worked our way down from head to toe! There was a movement of the middle body, however, that felt a bit awkward to me (I think I was tensing up a bit), but it's all a journey, right?

The class began with some lecture time in a light-hearted way. The seven or eight of us there then stood and were guided through some gentle stretches and massages that gave attention to our bodies, like I said, from head to toe. It was like an anatomy class through movement. Very cool! Eventually, we worked our way down to a squat and then to a seated position where we were guided into a quiet seated mediation position for a few minutes. We then broke that silence and stillness of our bodies by placing the palms of our hands over our eyes and then slightly putting a space between the palms to allow a crack of light to shine in. Eventually, we opened up to full light.

On that note......

Love & Light,

Penny

P.S. I feel so happy today. My son and I had a wonderful outing at The Present Moment Cafe in St. Augustine. I always get a lift when there! I love that place. Warm energy and great raw-vegan food! And, my son thoroughly enjoyed his meal, too....a Sunlight Burger. Then, off to the Meditation Class for me this evening! Fabulous Day! Thank you, God, for the wonderful people I met today! Thank you! Thank you!

Quenna's Raw & Vegan

Last week, I had to take an impromptu trip to Virginia. However, before I set off on my journey, I checked online for any raw-vegan restaurants in the area to which I was heading. I was excited to learn about Quenna's Raw & Vegan in the Ghent area of Norfolk, Virginia. I quickly jotted down the address and phone number in a pocket-size notebook. Then, two days later, there I was ordering take-out at Quenna's Raw & Vegan located on the second floor of Health Food Center at 1701 Colley Avenue.

Quenna's inviting menu of Appetizers, Sandwiches, Main Course, Salads and Desserts vary from week to week. Some of the sandwiches there are served "in a Pocket Book" (Wheat Pita Bread), but since I wanted a 100 percent raw-vegan sandwich, Quenna suggested I try a Cabbage-Patched one replacing the Tofu with Avocado. In the Cabbage, shaped somewhat like a canoe, Quenna placed the most delicious seasoned Avocado, Celery, Carrots, Beets, Lettuce, Onions, Tomatoes, Bell Pepper, Mushrooms, Alfalfa Sprouts and Sesame Seeds and topped it with a tantalizing Sesame Dressing. Oh my! Delicious! The meal was quite filling and ended up being lunch for me for two days which prevented me from returning to Quenna's the following day as planned.

I also ordered a cucumber/apple juice and Da' Maue Whip -- "whipped Avocado and Banana sprinkled with 'Sum Nutz'." The dessert was creamy and tasty but slightly too sweet for me to eat all at once, so I consumed a small portion at a time. But, that's okay, it lasted longer that way.

I thought I would eat my Cabbage-Patched meal literally in wrap-style, but once I scooped my fork inside of the cabbage and got a taste of what rested there, I couldn't help but continue to pierce my utensil into all of that goodness. The next day, during lunch, once all of the ingredients were cleared out of the remaining cabbage, I ended up scooping the remainder of the dessert into the cabbage and created a wrap of my own. The cabbage helped offset the sweetness of the dessert and was fun to eat.

During my visit to Quenna's, I had glanced a menu listing some Friday avocado specials. Unfortunately, since I didn't make it back there to try those selections that Friday, the choices inspired me to create a new, simple avocado dish at home: Mashed avocado seasoned with sea salt, black pepper and curry powder served on tomato.

I horizontally cut a tomato in half and smeared the avocado over the top of each side. It was absolutely delicious and has been dinner for me for the past two nights.

View additional pictures and learn more about Quenna and Quenna's Raw & Vegan in the July issue of Pear Magazine. Contact Quenna's at 757-714-2396 or e-mail QRV@cox.net. Catering is also available.