What I appreciated most about John’s class is his honesty about marriage in recent times.  The fact is that today marriage is not essential in the ways it was before.  Woman now don’t have to depend on a man for finances and a man doesn’t have to marry a woman based on society’s demands.  So where does that leave us?  These days, people get married primarily because they love each other (of course there are always other circumstances, but for the most part love is the reason) and those of us that are married or who have been in long-term relationships know that it takes a lot more than just love to make a relationship work.  So how can we make a relationship last when we know that the being “in love” feeling eventually fades?  How do we stay connected in a loving way, get past our differences and hopefully create a long-lasting loving partnership?

In the video below you get to hear from John himself speak about these issues in his interview with our Activities Director, Barry Shingle.  Priceless lessons here and I have to say I’m so so glad to have received John’s knowledge.  Very helpful I believe for any marriage or relationship.  Enjoy!

Here’s a simple equation:

Events + Response = Outcome.

But it’s one we often have a difficult time understanding and applying to our lives. I know I do.

Diann Newman, a visiting lecturer this week at The Ranch, wants to change that. With her simple equation she unpacked a wealth of knowledge we can use each day in challenges big and small.  What does this have to do with $10? Well, read on!

In many cases, we have little control of the events in our lives. But we almost always have control over our reactions. For instance, when faced with an obstacle, do you give up or persevere? What story do you tell yourself about the nature of the obstacle?

Consider this: You want to head out on an early morning hike, but fear you won’t be able to keep up with the rest of the group. You assume the other hikers will be younger, fitter, more experienced than you.  Do you give in before you hit the trail? Do you trudge along and beat yourself up that you aren’t faster and more spry? Or, do you congratulate yourself for pushing boundaries and waking up instead of sleeping in?

Diann would have you do the later. Your response to a challenging event is entirely within your control. It’s the story you tell yourself that will decide whether you feel defeated or victorious as you come down the mountain.

Diann encouraged us to think through a few simple scenarios and the way we would react to them. Can you suppress the voice inside your head that criticizes, undermines and detracts, and replace it with positive, encouraging, friendly support in the following situations? Try it yourself:

–A co-worker takes credit for your work.
–Your child hates the dinner you made.
–Your favorite jeans aren’t fitting the way they used to.

If this is hard for you to do, take yourself out of the equation. Imagine you are talking to a friend. You’ll find you’d never be as harsh with someone else as you would with yourself.

At the end of the night, Diann had laid out a number of events and we’d thought through our responses. Then she pulled out a $10 bill and asked the class who wanted it.

A number of people raised their hands. A couple of brave souls shouted out, “I do, I’ll take it!” But, I realized in that moment, those responses weren’t going to work.  I jumped out of my chair, marched to the podium and grabbed the $10 from Diann. If the outcome I desired was getting that $10, I realized my response would have to be to go get it!

Event + Response = Outcome

In truth, I felt bad about taking Diann’s money. But I asked her to autograph the note and I’m keeping it as a reminder that I control my responses to the events and obstacles in my life and that means I control the outcome.

Not only is this point of view affecting women as we get older, but also it has a huge affect on young girls who grow up with skewed view of what it is to look beautiful.  Mainly because the person on the billboards, in the magazines, on t.v. is really not that person at all.  Thanks to photo editing, a model who is already beautiful can be tweaked to look other worldly.  Take a look at the video below to see what I mean.

Vivian showed this video in her class and it’s from way back in 2006.  Imagine what advertising campaigns can do now with the advances in technology.  I think I actually remember seeing this video back then, but it was also shocking to see it today.  I’m glad to say that today I don’t really pay much attention to advertising campaigns, but when I was younger I was pretty obsessed with fashion magazines and comparing myself to models, thinking I had to look like them.  Pretty ridicules when I think about it now.  However, with young girls growing up today looking at these models in advertisements for inspiration, it’s no wonder that most girls and women have distorted views about their looks.  Who can live up to these computer generated images?  No one.  Not even the models.

Vivian mentioned that eating disorders and plastic surgery are on the rise.  Trying to be thin and look young has become a part of our culture.  And it’s not just in the U.S., but this is also widespread across Europe and Asia.  One point that she made that I found useful is instead of trying to look permanently youthful, why not focus on taking care of yourself and try to look good for your age?  This is something that has been on my mind now that I’m approaching my mid 30s as I’m realizing my 20s are really gone and that I’ll be in my 40s soon enough.  There is a part of me that doesn’t want to let go of my youth, but there’s another side of me that is exhausted from trying to look young.  Thinking about it actually makes me look tired.  All in all I’m pretty happy with the way I look now, but I can’t lie, aging scares me a little.  The good thing about getting older that I’ve found is that I care less about the way I look and more about taking care of myself.  The result has been that I look better way better now than I did in my early 20s.

Another interesting point that Vivian made is that our culture views aging as a disease.  So true, isn’t it?  The fact is that there is nothing we can do about aging.  It’s going to happen no matter what, so we might as well accept it.  Easier said than done, right?  When we’re bombarded with ads and slogans all about anti-aging, it’s hard to feel good about aging.  But it’s really all about perspective, which is the crux of what Vivian’s class was about.  Confidence, treating your body well, how you carry yourself and how you treat people will make you more attractive, no matter what your age is.  I wholeheartedly agree with her about that.

Bryan Sampson of CorePower Yoga at the Point Loma location in San Diego taught the class at the Ranch.  Bryan leads the Hot Power Fusion Teacher’s Training at his CorePower location.  After years of sports injuries and a spinal surgery recommendation by his doctor, Bryan turned to hot yoga and eventually fell in love with the classes at CorePower.  He found that after a dedicated yoga practice, his injuries went away, as did the need for surgery.  He’s been teaching at CorePower yoga ever since!

I loved that Bryan made the class really fun.  He has such a warm and inviting personality, so it was a delight to learn from him.  He spent a lot of time talking about the benefits of each pose and had some funny stories in between to boot.  Per a guest’s request, he played Motown 60s and 70s music for the class, instead of the traditional soft yoga music and it actually made the class go by faster!  And of course, Savasana at the end, as always felt like a dream.

The next CorePower Week at the Ranch is May 25!

Clutter.  It’s something that effects all of us in one way or another.  Whether you’re neat or not, there is always potential for clutter, isn’t there?   And not just physical clutter, but emotional as well.  Our physical and emotional clutter affect each other and often times by decluttering our car, office or house we feel better emotionally.

Recently the Ranch offered a class on decluttering from Andrea Gerasimo.  Ironically, the weekend before the class I finally tackled cleaning up my desk, which had been piled high with papers that I did not want to go through!  Embarrassingly, I had been putting this off for months.  And as I was listening to Andrea speak about why it is that we let clutter happen, I finally understood.  It wasn’t that I was lazy or messy (the rest of my house is usually clean).  It was what the papers represented.  In my mind, the papers (usually mail) would open up or lead to all these other things I would have to address and since I’m already so busy as it is, the thought was overwhelming.  What I didn’t realize was that by putting this off, every time I saw my desk or worked on my computer, all these papers were weighing me down emotionally.  Once I finally tackled the mess of papers on my desk, I felt so much better, like a weight had lifted.  And it really wasn’t that hard to do.  Really, once I took that first step the rest was a breeze.

So what’s the best way to declutter?  Here are a couple of tips to help get you started:

• Figure out your real purpose for decluttering.  This will help you decide what to keep and what to give away or toss.  Also, what will be the long-term benefits?  Peace of mind, better relationship, less stress?
• Choose to declutter at a time of day when you have the most energy, usually earlier in the day.
• Play music, drink plenty of liquids and wear sturdy shoes.  Decluttering can often be a big project and these little things will help keep your energy up.
• Assemble boxes and label them!  Very important to keep things organized while you’re decluttering.
• One of my favorite tips from Andrea is to create something beautiful in the place that you have cleared.  Some sort of decorative item that will protect the space from accumulating clutter again.

Now, I know a class about clutter doesn’t sound like much fun, but I have to be honest, as funny as it sounds I was enthralled throughout the entire class.  Andrea’s passion for decluttering, serene spaces and feng shui is contagious.  Believe it or not, after the class I was excited to get home and go through my drawers and closets!

To learn more about Andrea Gerasimo you can visit her website at ThirdMountain.com.

It’s not just about the food, it’s about the experience.  That was the most important lesson I took away from the wonderful cooking class taught by Denise and Meadow Linn at our organic farm and cooking school, La Cocina Que Canta. In Part 1, I posted some photos of our cooking class and collecting our ingredients in the garden. In this post, you see the final product! And let me tell you, it was delicious! Below is the Moroccan menu we prepared, made even more wonderful by all the beautiful flowers decorating the table, fresh from the garden. This is farm-to-table at its best.

The Menu for the Hands On Cooking Class with Visiting Chefs Denise and Meadow Linn

Entree:

Vegetarian Kefta (Moroccan Spiced Meatball with Firm High Protein Tofu)

Soup:

Curried Carrot and Apple Soup

Salad:

Arabian Chopped Salad

Whole Grain:

Whole Grain Tabbouleh

Vegetables:

Casablanca Carrots

Raita

Tunisian Garbanzo Beans with Harissa

Dessert:

Tahini Balls + Fresh Oranges

Coconut Lace Cookies

Everything was delicious! My favorites were the soup, the garbanzo bean salad and of course the desserts. A huge thanks to Denise and Meadow Linn for making this class so special.

Purcell Weaver (left) and Professor Edmond Szekely, circa 1940 …

Challenging treatments at Lake Elsinore continue…

In which Florence Mahon, a health refugee from England, and her friends continue their rigorous, ascetic exercise and diet program in search of cures for their various diseases and infirmities. The retreat took place in 1935 on the shore of Lake Elsinore in Riverside County, California—an area also attractive for its healing hot springs and year-round warm weather—and was hosted by Purcell Weaver and Edmond Szekely. Five years later Edmond and new bride Deborah opened the first summer health camp at Rancho La Puerta in Tecate; “$17.50 a week. Bring your own tent!” proclaimed the founders. 

[The following is from “Through the Cure with Professor Szekely” by Florence Mahon.  To read previous installments, see Origins of the Ranch:  Part I; Part II; Part III]

After the water exercises [in Lake Elsinore] came land exercises. There were two of them: one standing up with the trunk and arm movement, and the other lying down with an upward leg movement. These were designed by Szekely, and he emphasized that if they were done regularly combined with breathing, other exercises were superfluous. It was recommended to do the lying down exercises direct on the earth so as to get the earth’s radiations.

[Editor’s note: the latest trend in 2013 is known as “Earthing,” which emphasizes direct contact with the earth. Once again, Szekely was 80 years ahead in offering teachings that most spa leaders and guests today consider “new.”)

It was pointed out that all pain was due to an accumulation of morbid matter, so movement and respiration, not rest, were the best way to get rid of it.

The process of alternate sun-bathing, water-bathing, and land exercises went on all through the morning until noon, when we went back to the house to prepare our individual meal. More often than not, I felt that I would never reach the house—which was only a few yards away—for I was so weak.

We each had our own little food cupboard, and we each chose our food from the list of things that were allowed. Purcell used to do all the shopping, so as to keep temptation from us. The midday meal consisted chiefly of fresh fruit, with a very little oat flakes and dried fruits. The total was not more than one pound and a half, which we religiously weighed up every day.

The reason given for having juicy fruits at midday was that the body had absorbed liquid during the morning and that it was now ready for more liquid. The fresh fruit was recommended on the grounds that it was a means of absorbing internally the radiations of the sun, water, air, and earth in an accumulated form. We were advised to chop everything up very small and eat it slowly with a teaspoon from a bowl. We were to chew each mouthful fifty times to allow the saliva to mix with the food. Thus we would get the best possible benefit from the food and at the same time not put too much work on the digestive organs.

The washing-up and cooking problem was solved, as each prepared his own meal. The only crocks we had the whole of the time were a bowl, a knife for chopping up the food, and a teaspoon, and not more than three mixtures were advised, and these were put together in the bowl. On the kitchen wall was a chart of food-values and compatibility, so that at the same time as we prepared our food we were learning a good deal about dietetics. No cooking was done at all during these first three months. We had everything raw.

After lunch, instead of the usual five minutes’ rest, it was a quarter of an hour’s walk, so that the fresh air and bodily movement would make the job of the digestive system easier, and by avoiding congestion we also avoided the usual feeling of wanting to doze.

After the walk we again repeated the procedure of the morning until five p.m., when we came back and prepared supper. By the way, the Professor used to say it takes a quarter of an hour to prepare a meal but you take an hour to eat it.

The evening meal consisted of a salad with not more than three mixtures, for instance, tomatoes, lettuce and root vegetables such as carrots. The proportions were most of the juicy vegetables (tomatoes), less of the leafy, and still less of the root. The root was chopped finely and a dressing was made of finely chopped onion, lemon and oil. A little oat flakes was sprinkled on if wanted, and the whole dish weighed not more than one pound and a half. Less could be taken if desired.

This diet, with the variation of fruits and vegetables, continued for three months. Sour milk was available, but at the time none of us liked it. Again, after the evening meal, we all went out together for a walk by the mountain-side, which usually ended up by a few folk-songs and choruses. Every evening was devoted to lectures of some kind, and a question-book was kept in which we all put down any questions or subject for discussion, and these formed the basis for evening lectures and discussions.

Each of us kept a daily diary, in which we put down our innermost thoughts and feeling and our reaction to the cure and our observations and record of our experiences. By this method Szekely got a good picture of our progress. A regular time allotted each day for mental work was recommended.

We were encouraged to solve problems as they arose; to analyze them, do what we could about them, and then put them out of our mind. Detailed attention was given to put the mind in good order.

We studied Esperanto, for the Professor only spoke a little English. The lectures were given in Esperanto, and Purcell translated. Unless you could speak German or French (I could speak neither), it was up to you to learn Esperanto as quickly as possible.

The importance of mental work was stressed, to keep our minds off ailments, so the evenings were put aside for lectures and discussions. A great field was covered during the whole period—Therapies, Science, Music, Art, and all the subjects that interested the individuals going through the cure.

(Editor’s note: lectures were ALL by the Professor!)

Next month: Depression! But the “building up” period begins…

The cooking classes at the Ranch are my favorite way to spend the afternoon. Recently, I was lucky enough to attend a class at our organic farm, La Cocina Que Canta, for a cooking class taught by Denise and Meadow Linn. Denise is a world-renowned author of feng shui and space clearing books. Together with her daughter, Meadow Linn, they co-authored The Mystic Cookbook, which not only has delicious recipes, but also celebrates the joy and spiritual side of cooking.

Before the cooking began, we went out to the gardens to pick our veggies for the class. All of our cooking classes incorporate some sort of farm-to-table aspect, since our Cocina is located on a six-acre organic farm. It’s always so fun to see what’s in season, and at this time of year, there are so many flowers in bloom – it’s gorgeous!  When we got to cooking, Denise put on some Moroccan music for our Moroccan inspired menu, which really put us in the spirit! Meadow shared with us wonderful stories about why each recipe is so special. The photos above of part one of the cooking class; our guest chefs Denise and Meadow with our chef Denise Roa, being out in gardens, Meadow demonstrating and the plethora of organic veggies that would soon be cooked.

Stay tuned for Part Two to see what we made…

Quince, “the golden apples of the sun,” have long symbolized fertility, abundance, and wealth. The trees grow best in a Mediterranean climate and can produce for decades. Given their hardy nature, it’s no surprise that quince trees flourish at Tres Estrellas.

Look for pale-gold quince in fall. Even when ripe, the fruit will be rock-hard and very tart. Mexicans eat raw quince thinly sliced, with a squeeze of lime and some salt. It is even better slowly cooked with apple and spices until it reaches the pale-pink sweetness of mermelada.

Serves 6.

Ingredients:

• 1 teaspoon vegetable oil
• 2 green apples, peeled, cored, and cut into ½-inch dice
• 1 quince, peeled, cored, and cut into ½-inch dice
• ½ cup dried cranberries
• ¼ teaspoon fresh grated nutmeg
• 1 cup organic apple juice
• One 2-inch cinnamon stick
• 2 tablespoons agave syrup
• 6 tartlet bases
• Whipped cream

Directions:

1. In a medium pan, heat the oil and sauté the apples and quince for 5 minutes.

2. Add the cranberries and nutmeg, and cook a few minutes more to soften.

3. Add the apple juice, cinnamon stick, and syrup. Reduce the heat and cook, stirring often, until the liquid evaporates, about 25 minutes.

4. Remove the cinnamon stick, put half of the mixture into the bowl a food processor, and puree. Stir the pureed mixture back into the remaining fruit.

5. Top each tartlet base with a dollop of mermelada and some whipped cream. Serve immediately. Refrigerate any leftover mermelada.

 Variations

※ Make with firm green apples alone, and cook only until tender and all the liquid has evaporated—about 15 minutes.

※ Sprinkle the tartlets with cinnamon,  or chopped nuts, such as pistachios or almonds.

Tartlet Bases

Serves 12

Crust Ingredients:

• 1 cup rolled oats or low-fat granola
• ½ cup sliced almonds
• ⅛ teaspoon fresh grated nutmeg
• Zest of 1 orange
• 1 egg white
• ½ cup agave syrup or maple syrup

Directions:

1. Preheat the oven to 350 degrees F.

2. In the bowl of a food processor, pulse the oats, almonds, nutmeg, and orange zest 10 times to break up the oats and nuts. Add the egg white and ¼ cup of the agave syrup and pulse a few more times to make the dough stick together. You will still see whole bits of oat and almond.

3. Lightly oil a baking sheet, or line with a nonstick silicone mat. Set a 3 ½ -inch round cookie cutter or tart ring onto the pan. Scoop one slightly rounded tablespoon of dough into the ring. Hold the ring with one hand and carefully tamp the dough down with the back of a dampened spoon, pressing the dough to the edges of the ring to make a clean edge, then lift off the ring. Repeat until you have 12 tartlets.

4. Bake the tartlets until crisp and golden brown, 8 to 10 minutes. Immediately run a thin spatula beneath each tartlet to loosen from the pan. Cool and store in an airtight container until ready to serve. You will only need six tartlet bases for this recipe. Reserve the rest for another use.

Enjoy!

A friend of mine asked, why does a pedicure need to be 90 minutes long?  And to that I answer, why would you ask such a thing?  Why is the sky blue?  Why do we breathe?  Why is the Blissful Pedicure 90 minutes?  Because it feels amazing!  Need I say more?

Oh, but I will.  First things first.   The absolute important first step you must do is choose which scented candle you would like to enjoy during the pedicure.  This candle is made completely of oils and beeswax and was used for the leg massage later, which was heavenly!  I chose coconut mint, and it might be one of the best things I’ve smelled in my entire life.  I’m not kidding.

Next is a little stroll on the reflexology path.  Take your time with this.  It’s meant to be somewhat of a meditation.  Deep breaths and good thoughts to get you relaxed.  Afterwards you’ll be taken inside where you get to soak your feet in hot water steeping with rose petals…ahhhh.  Then the actual pedicure begins with the normal procedures and this is your time to just sit back and relax which is exactly what I did.  After being busy all the time and on my feet, there is nothing quite like being pampered.  Is there?

After your feet look all pretty and cleaned up, it’s time for the reflexology massage.  Reflexology is an alternative medicine that utilizes pressure points on your feet corresponding with different organs in the body.  You will realize how much tension is actually held in our feet during this.  It’s quite a release!  Think of it as a deep tissue foot’s massage.  It’s a strong massage, but so worth it.

And they save the best for last.  Using the warm bee’s wax from the coconut mint candle, Gabriella massaged my legs and feet.  Best thing ever.  Between the coconut scent, the warmness of the oil and the relaxing massage, I was in heaven.  But it wasn’t over.  This was 90 minutes, remember?  After the massage, my feet and calves were covered in a large heat pack and towels and I was left there to relax or fall asleep.  Love, love, love the heat pack!

Last, but not least is the final part of the pedicure; painted toes and beautiful feet.  I must say, this is hands down the best pedicure I’ve ever had.  I would gladly take use 90 minutes of my life to do this again.  Well spent, if you ask me.