Terre Pruitt's Blog

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Posts Tagged ‘appetizers’

Tapas – The Third Niyama

Posted by terrepruitt on March 11, 2016

Tapas, no, not the little plates of appetizers in Spanish cuisine.  But that is, honestly, how I remember this niyama.  I think, “What is the third one?  Oh yeah, little plates of food.”  As I have mentioned before, and this word is no different, you will probably see it spelled many different ways.  If you want to not confuse it with the little plates you could spell it Tapahs. Although, the Heart of Yoga, does link Tapas to food.  First he says that it literally means “to heat the body”.  He goes on to say that by doing so we cleanse it.  Another form, he says is “paying attention to what we eat”.  So that does kind of tie in with food.  The book further states that “posture, attention to eating habits, attention to breathing patterns are all tapas.”  I learned tapas as discipline.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFitSo that would be discipline over your posture, eating habits, and breath.  The idea is that if you have discipline over all of these things you are purifying the body and practicing tapas.  The Heart of Yoga also says, “Tapas is often described as penance, mortification, and a strict diet.”

I like the way Connie Habash, talks about it in her article. She talks about tapas as being that fire that gets you to do things.  The inner flame that motivates you, she says.  That desire or discipline that has you doing chores or a daily workout even when you really don’t want to.  The thing that keeps you on track.  I am way more on board with that then “voluntary self-punishment inflicted as an outward expression of repentance for having done wrong”.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFitWhich is good because I guess even though “tapas is often described at penance” it doesn’t mean penance or castigation” so it is mentioned later in The Heart of Yoga.  Basically we are disciplined with ourselves.  Not doing something (eating, exercising, working, playing) in excess.  Doing what we need to stay healthy, but not taking it overboard.  While exercising is a good thing it can be done to a point of making the body or mind unhealthy.  And that can be said of many things, as I mentioned work and even play.  If there is too much “play” then there is no balance.  Yoga is all about balance.  Things need to be in balance.  The yin and the yang.

The practice of tapas allows for balance as it is the discipline that keeps everything in check.  So, this is a brief idea of tapas.  Tapas is the third niyama.  There are five niyamas.  Niyamas are the second limb of yoga.  There are eight limbs of yoga.

I have mastered none.  I am just posting about them as a way to familiarize myself with them and a way to keep them and their ideas at my fingertips.  Yoga is a practice so these are things I can process for years to come.  I share them, too, as a way to introduce you to the other aspects of yoga.  Just like I share the principles and other things that make up Nia.

Can you easily see why yoga is called a practice?  🙂

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Cheese Filled Celery

Posted by terrepruitt on September 8, 2015

I had planned to go to a party last Saturday and I was looking for appetizers to bring.  I save recipes to my computer all the time, but I never think to look on my computer when I want to figure out what to make.  This time, though, I remembered.  I did a search for “appetizers” and a list of appetizers came up.  It was a document I saved with a list of different things, I don’t know why I saved it because most of them were fish appetizers.  I clicked on the link that led me to The Little Kitchen’s recipe for cheese filled celery.  I don’t like celery, but the name of the recipe was Greek Salad Celery — and I happened to be going to a party in honor of two newlyweds moving to Greece.  So I decided to try it.  Now, what have I said about doing never-before-made-recipes when I am on my way out?  YIKES!!!  I swear, I thought these things would be quick and easy, but . . . . they are messy to make.  At least for me.  But most people who like celery like cream cheese filled celery, so I might do them again.Dance Exercise, Nia, Nia in the City of San Jose, Nia at the San Jose Community Centers, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA, Zumba, PiYo, Nia Technique

Although with all recipes, I make and learn.  Even though this recipes says to pulse the feta, I didn’t do it enough.  They were crumbs but not small enough . . . . so . . . 1)  PULSE feta MORE.  Then, perhaps 2) buying the celery in bags already cut and cleaned is a better idea.  Perhaps those celery stalks are more uniform and easier to fill.  I bought a bunch and some of those stalks are just so narrow.  The were not wide enough for the tomato or olive to sit on!  That is how narrow they were. 3) Also cut smaller.  The recipe said bite size, I was just cutting to the size of the tomato and olive.

Anyway, do check out The Little Kitchen’s recipe for nice pictures as I was making such a mess filling this puppies I only took a picture of the “slivering” and the finished product.

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Greek Salad Celery Appetizer RecipeDance Exercise, Nia, Nia in the City of San Jose, Nia at the San Jose Community Centers, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA, Zumba, PiYo, Nia Technique

originally from The Little Kitchen

the below is my experience and what I did

Yield: about 44 appetizers
Prep Time: 45 minutes
Total Time: 60 minutes

Ingredients:
–3 oz, roughly, crumbled feta cheese, room temperature
–8 oz cream cheese, room temperature
–9 or so celery sticks
–22 sliced Kalamata olives
–22 cherry tomatoes
–pepper

Directions:
Put the room temperature feta in your blender or food processor and pulse.  Pulse until all the big chunks are out.  You want small crumbs.  Add the room temperature cream cheese and blend until smooth and creamy.  Then put in fridge.

Cut the sliced halves of the olives in half.  Cut the tomatoes in half.

If you wash your celery remember to dry it before filling.  The water will make the cheese mixture get a bit runny.  Use a veggie peeler to slice off a thin sliver lengthwise from each celery stalk, from the part that will be the “bottom” sitting on the serving tray.  Then fill the celery with the cheese mixture.  Top with a tomato half and an olive quarter, making a pattern down the stalk.  Tomato, olive, blank space.  Tomato, olive, blank space.  Then cut the stalk at the blank spaces.  Sprinkle pepper.  Serve.

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The Little Kitchen cut the olives and tomatoes smaller.  She also drizzled olive oil on the top of the appetizer.  I didn’t want that extra added mess.

I did tie little bows with the strip of celery that I peeled off the back.

I think this makes a great appetizer.  Unfortunately, due to the strong flavor of feta and the olives, I don’t think this would be a good snack for kids.  But, perhaps your kids like the strong flavor of feta and kalamata olives.

Do you like Greek Salad?  Have you ever been to Greece?

 

Posted in "Recipes", Food | Tagged: , , , , , , , , | 4 Comments »