It’s not always easy to be with what is, especially when we’d like things to be different. Living in a world of conflict and chaos is hard. We get busy, distracted, frustrated, angry, sad, maybe even hopeless. Instead, we might try being present with what is right here, now, within ourselves and our own lives. Contentment is a state that we can cultivate with open hearted mindfulness, acceptance (seeing things for what they are), and gratitude. When we begin to see the essence of who we are and the things that matter in our life (like relationships, pets, nature and beauty) and have gratitude, we elicit a sense of peace and ease in the present moment apart from any external events. By living with contentment we can experience inner peace and harmony in all aspects of our lives. Is contentment just a form of spiritual bypassing? I don’t think so.

Contentment really does help us live in a difficult world. In fact, I believe that a true core of inner contentment, where we are at peace with ourselves, allows us to act in the world with discernment, wise judgement, and clarity of thought. We can then respond to life from a balanced center of being and with kindness of heart. Just imagine if everyone lived in this space. We can have inner peace and contenment as our ground of being and still desire and work for change. Perhaps this is the only way that we can create change.

The sanskrit word for contentment is santosha. Santosha just so happens to be the name of the retreat center we are going to for our new “Inner Peace Retreat” in June. Taking time for yourself may feel like self- indulgence when we live in a world of conflict. However, I believe it’s one of the wisest and most responsible acts that we can do. “Inner peace creates world peace”! You are invited to join us this June.

Golden Milk

A simple and delicious ayurvedic beverage for Vata (autumn and winter) season. It aids digestion, calms the nervous system, supports a healthy anti-inflammatory response and
helps you sleep well.


2 cups milk of your choice (cow’s whole milk or plant milk, I like    almond.)
1/4 tsp. turmeric powder
1/4 tsp. ginger powder
1/4 tsp. cinnamon powder
1/4 tsp. cardamom powder
1/4 tsp. ground nutmeg (plus optional pinch more for topping)
twist of black pepper
pinch of sea salt
1 tsp of vanilla
2 to 3 tsp. maple syrup to taste
1- 2 tsp. ghee or coconut oil

Place all ingredients in a saucepan and heat to warm. When coconut oil or ghee has melted, place all in a blender and blend. Pour all back into saucepan until it comes to a simmer.
Use a frother if you’d like extra foaminess. Top with ground nutmeg if you like. Enjoy!

Masala Chai

This is my favorite fall and winter tea. It is warming and delicious.
Feel free to adjust the spices to your taste. Don’t forget to find a cozy spot, sit and enjoy!

Masala Chai Concentrate
(Warming spices and tea with milk)
adapted from

for one batch of chai (serves 4)

1 inch of fresh ginger
2 cinnamon sticks
1 star anise
5 cloves
1 Tblsp. dried rose petals
14 cardamom pods
5 black peppercorns
1 tsp. fennel seeds (optional)
½ tsp. fresh grated nutmeg
5 cups water
5-6 tsp. black tea leaves
¼ cup maple syrup

In a mortar & pestle crush the ginger, then place in a saucepan.
Add lightly crushed cinnamon sticks, star anise, cloves, rose petals, cardamom pods,  peppercorns, & (optional) fennel.
Grate the nutmeg and place in pot.

On medium heat dry roast all the spices for a minute, until you smell the fragrance.

Pour the water in with the spices and bring to a light rolling boil for 3 – 5 minutes.

Add in the black tea leaves and mix well.
Simmer the spices with the black tea for 5 minutes.
Do not over boil or the tea will get bitter.

Remove the pot from the heat and pour in maple syrup.
Allow spices and tea to steep fifteen minutes with the maple syrup.

At this point you can either
1. Cool and strain the spiced tea concentrate and place in the fridge for later use. When ready for a cup add part concentrate and part milk and heat. Grate a little nutmeg on top.


2. Add 3 cups milk of your choice to the spiced tea.
Bring to a rolling boil. Watch carefully, it will start to bubble and froth. Just before it is about to spill over, remove the pan from the heat, wait 5 or 10 seconds put back on burner and bring to another boil. Then shut off the heat and let cool to your desired drinking temperature, strain, add grated nutmeg, and find a cozy spot to enjoy.  Or strain and refrigerate for later.

Strawberry Chia pudding with Toasted Coconut

Just made this with our online group, so fun and delicious!
Picked the berries at Butternut Farm in Farmington NH.

Cooking utensils needed
iron skillet (or any fry pan)
measuring spoon
large mason jar & cover
lemon juicer
Chia pudding
½ cup chia seeds
2 cups of your favorite coconut milk or (1 can of coconut milk plus a bit of water
to = 2 cups)
1 Tblsp. maple syrup
1 tsp. vanilla
pinch of sea salt
pinch of cinnamon (optional)
If using a carton of coconut milk,
mix all of the above ingredients in a large mason or quart jar.
Stir well, cover & shake
Place in the refrigerator overnight.

If using a can of coconut milk, pour milk into a 2 cup measuring
cup and add water to fill to two cups. Blend milk and all
ingredients except chia seeds, in a blender (do not blend chia
seeds). Pour milk mixture into mason jar and add chia seeds,
stir well, cover & shake. Place in the refrigerator overnight.

Strawberry Sauce
3 cups fresh strawberries (sliced or halved) (or thawed frozen strawberries)
3 + tablespoons tapioca, quick cooking granules
zest of one lemon
juice of one lemon
2 Tblsp. maple syrup
2 Tblsp. brown sugar (optional)
pinch of salt
3 Tblsp. water
Place all in a saucepan and bring to a boil.
Simmer for approximately 15 minutes, until thickened.

Toasted Coconut
1 cup unsweetened shredded coconut
Place in a warm iron skillet.
Toast until lightly brown.

To serve
Alternate layers beginning with chia pudding and ending with
strawberry sauce. Top with lightly toasted coconut, a fresh
berry sliced, and optional dollop of yogurt.


Savor The Moment


What are you grateful for in this moment?
What brings you joy?
What gift is life giving you?

Notice what arises.
Feel this, hold it in your awareness, savor it.
Let it fill your senses.

What do you notice?
warmth, tingling, happiness, gratitude ……
Enjoy and savor this.

Stay with it for at least 20 seconds, maybe several minutes.
Build the gratitude network in your brain.