Spirit : Mindfulness

January 29, 2014 January 4, 2018

Wednesday Feature will continue

So remember those Wednesday Featured interviews and series of blogs that I had started before the holidays. The ones that showcased Entrepreneurs and strong…

January 6, 2014 January 4, 2018

sherlock and me

by Rads

Am always late with catching up on what’s good on TV and Movies coz ma not an avid watcher. Most bore me to death…

December 28, 2013 January 4, 2018

give 5 for the future

by Rads

Blogadda has a contest sorts and it’s something along what Ive been ruminating awhile. Something that’s close to my heart and one that iv…

December 20, 2013 January 4, 2018

tears

by Rads

Tears that bring tears and then some tears than bring fresh tears Okay that’s complicated. It shouldn’t be. So am hobbling around coz the…

December 19, 2013 January 4, 2018

may the odds be in your favor

by Rads

A wish is when it is still nascent, in the locker room, not out where the action is. An intention on the other hand…

December 2, 2013 January 4, 2018

actions speak loudest

by Rads

I have always believed in that. Long before anyone told me, or I read it in a book, or by the very famous quotes…

November 30, 2013 January 4, 2018

on mental strength and the lack thereof

by Rads

Lifehack always has interesting things up for grabs. Their posts are always numbered – 6 things on cannot live without, 10 things to be…

November 28, 2013 January 4, 2018

my trek

by Rads

Everything was going wrong since 24 hours before I took the plunge and bought this cycle last Sunday. Everything kept going wrong for a…

November 20, 2013 January 4, 2018

tragedy

by Rads

As I was parking my van at the Yoga center, I heard our local radio station talk about a double shooting at a street…

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2 days ago by rads02 New discovering and share for all vegans! Since I’ve quit milk as is and now even yogurt, I am craving for it. I mean milk was so much easier to quit than yogurt - sigh. . So anyways, was at @wegmans and remembered @shreyaraghav telling me about almond milk yogurt and wondered why on earth I haven’t checked on this, and so immediately went searching for it. . Found a whole variety of them. Check stories if you haven’t. . So anyways, tested this and it’s so so creamy and yum and the right sweetness. Am down for this as
1 week ago by rads02 Coz we all could use some hump day revitalization. . No empowering message or lesson or tagging any business here. Just a pic of me from yesterday’s lunch and on a friend’s XR (I think) Great sunny day and today is another amazing sunny fabulously 50 day so I can’t wait to come back home and take Zorro for a walk around the pond. . Hope all of u are enjoying and making the most of your time. 2 more days to go! . Toodles! Also if you want to download the #5nuggetswithrads eBook or pdf- the link to the
1 week ago by rads02 Lunch and dinner. . I am enjoying the challenge of making different lentils, beans and legumes work for me and my Indian palate and it’s such a joy to see how much can feed and keep my hunger at bay AND still stick with simplicity. . As promised this is the #recipe for the dosa you see. . Itsmade if black eyed peas. Just that. Nothing else. . Soaked a cup of black eyed peas overnight. I ground it with 4 green chilli peppers and salt at noon. The consistency is important. It’s not as thin as Dosa but not
2 weeks ago by rads02 So, a surprise luncheon with the girls and yes, i ate that cake and I ate some amazing pad Thai and some mango sticky rice and well, it’s safe to say the lunch threw me far out of the diet and honestly tho, no regrets. Feel a little bloated but that’s also coz it was a lovely couple of hours and girlfriends are a good thing for every woman. . . . I wanted to speak a little on social media and exhibitionism. Every one of them girls are kicking ass in their own space. Successful and running their own
4 days ago by rads02 Dibba Rotte. That’s what my grandma called it and she made the best kinds coz she had oodles of patience. . . . It’s nothing more than your Urad dal soaked, fermented and then a thick layer of it sitting in a pool of oil in a wok - covered and slowly cooking (almost baking) for a good 30 minutes at the right flame to get the texture. Brown and crispy outer with a soft spongy insides. . . . We used to eat this with just avakaya. This was the “palaharam” a few nights and we would wait for