The Calming Collection

The Calming Collection

By Roberta Shapiro

Minnehaha Falls- Relaxation Video

Upward Salute

Benefits: Upward Salute stretches the shoulders and abdomen, while improving digestion.  

Practice:  Begin this pose by standing with your hands by your sides and your feet together. Turn your hands outward so that your palms face away from your body.  As you inhale, sweep your arms out and up toward the ceiling.  

Press your hands together, beginning with the palms of your hands, then your fingers.  Extend your arms completely reaching through your fingertips, while slightly tipping your head back and gazing at your thumbs.

Inhale, then exhale, sweeping your arms out, returning them to your sides.  Inhale.  Exhale.  Relax.

Adobo Marinated Chicken Quesadillas

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  Chicken breasts gain a smoky richness and a little heat from marinating in adobo, a tangy Mexican chile sauce.

  Ingredients

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• 1 can (7 ounces) chiles in adobo sauce
• 1/2 cup water
• 4 chicken cutlets (4 ounces each)
• 1 small red onion, thinly sliced
• 2 jalapeno chiles, stems removed, thinly sliced crosswise
• 1 cup rice vinegar (not seasoned)
• 1/4 cup sugar
• 8 eight-inch flour tortillas
• 5 ounces low-fat Monterey Jack cheese, shredded (1 1/3 cups)

Directions

1. Puree chiles in adobo sauce and water in a blender until smooth. Pour mixture over chicken to coat. Refrigerate for 1 hour.
2. Meanwhile, place onion in a small bowl. Combine jalapenos, vinegar, and sugar in a small saucepan over medium heat. Bring to a simmer, and cook until jalapenos are soft and sugar has dissolved, about 10 minutes. Pour over onion, and let stand until mixture is cool. Strain through a fine sieve.
3. Heat a grill pan over high heat. Grill chicken, about 2 minutes per side. Slice into strips. Wipe pan clean.
4. Place 1 tortilla onto a work surface. Arrange strips of 1 cutlet to cover tortilla. Sprinkle with 1/3 cup Monterey Jack cheese and some onion-jalapeno mixture. Top with another tortilla. Repeat with remaining tortillas, chicken, cheese, and onion mixture.
5. Carefully place quesadilla onto hot grill pan, and cook over medium heat until tortillas are crisp and cheese melts, about 4 minutes per side. Cut each quesadilla in half, and divide among 8 plates. Cut into wedges.
   
   
   Yield: Serves 8
   
   
   This post was taken from WholeLiving.com.

Laugh Your Way to Grace

Laugh Your Way to Grace:

Reclaiming the Spiritual Power of Humor

By Susan Sparks