Thank you dear friends for joining me in growing a healthier, happier world by following my blog dedicated to remembering that Mother Earth’s natural gifts of food, beauty and medicine are her way of loving you. Isn’t that comforting to know?
Below is the annual review with highlights from the year. Thank you for your participation, and comments which you know I love and greatly appreciate. Let me know how this blog can serve you and please stay in touch.
May 2013 feed you with every happiness, and all love!
Here’s an excerpt:
19,000 people fit into the new Barclays Center to see Jay-Z perform. This blog was viewed about 58,000 times in 2012. If it were a concert at the Barclays Center, it would take about 3 sold-out performances for that many people to see it.
This past weekend we taught the first of three Intensives in our long-awaited ~ at least long-awaited by us ~ 100-hour Vedic Yoga Therapy Training. I say “long-awaited” because Yoga-as-therapy is what we do. Both my husband and I enjoy a deeply passionate life thanks to Yoga. But more than that, we survived because of Yoga. So you’d think a “Yoga Survivors” training of sorts is where we’d begin.
We have had the intention of doing this from the very start. Ten years on, we are just getting to it now. But that’s okay. Because along the way, healing continues to occur. So much so that by this weekend, teaching was natural and spontaneous. It flowed. Amazing people showed up. Amazing things happened. There were flashes of insight, deep connections, rippling waves of relief and release. We laughed. We cried. We touched, moved, breathed, and we were touched, moved and inspired by our students and their courage.
Something happens that could never have been planned and it becomes a whole lot larger than the sum of its parts. We feel ourselves more as witness than teacher, aware of the unfolding of a perfection we cannot name, willing players in service to a healing force invisible but, at times like these, immensely tangible.
It is quiet work, and very deeply rewarding.
So what do you eat on a weekend devoted to the Healing Arts when you work from 7 am to 5pm and have a house full of students?
Kichari is the most healing of foods, not to mention whole-body delicious. It is warm, rich, hearty and grounding: delightfully balancing in Fall. It is so healing, in fact, that it becomes Ayurveda’s Autumn Fast for those wanting a seasonal Detox.
I simply cannot say enough about it: Kichari is cleansing. Kichari is tonifying. Kichari is nurturing. Kichari is gentle to sensitive tummies. Kichari is loving, warm assurance on cold, rainy days like today. Kichari is a family favorite. Kichari is so important to Ayurveda that it is featured all over this Blog. Kichari might even be called the star of Food: A Love Story.
This past Sunday, I made it first by melting ghee and sautéing a spoonful of Autumn Masala, a spice mixture from my “Dancing Plums” collection which is basically ginger, cumin, turmeric, cinnamon, cardamom, ajwan, and sesame seed. Towards the end, I grated one carrot and half a zucchini, tossing them into the pot for the last ten minutes of cooking. Just before serving, I went to the garden and cut a few stalks of oregano, placing them, flowers and all, on top of the kichari once ladled into bowls.
I put it all together in ten minutes before everyone arrived, and kept it warm in our slow cooker. But it can be made any morning before work and kept until lunchtime in a thermos. You can even cook it in a thermos. Just toss in the ingredients, add boiling water, stir and seal. Let it stew at least four hours and by lunchtime you will have a home-cooked, healthy, hot meal.
Again, there are a number of recipes for Kichari here on this Blog. You will find two on the Basics page, another one here and a great video demonstration, by the totally adorable Kate Lumsden making Kichari in her kitchen.
In Ayurveda there is a saying, “Food is sensory. Digestion is Divine.” Both a sumptuous symphony of sensory delights and divinely digestible, this healing dish is a sacred blessing.
To all healers everywhere and all who are healing, I send Love and a great, big Thank You!
I find it peaceful to write and so was relieved to finally have the time to write on Ayurveda & the Summer Season and get it published to my Blog. It is full of tips for maintaining balance in what is turning it out to be an especially hot season. You can find it here on the Seasons page.
Meanwhile, I had a great lunch yesterday that I also want to share, by way of a little explanation:
In both Spring and Summer I focus on beans and greens. The difference is that in the Spring meals are hot and spicy, whereas in Summer we enjoy cooling vegetables and fresh seasonings that aid digestion without heating the body ~ things like mint, cilantro, dill and fennel.
So, with a few tweaks, this recipe for Tofu with Snap Peas from Whole Living magazine (more and more a great resource for vegetarian meals) is ideal for summer. I simply replaced the red pepper with fresh, chopped mint from the garden, sprinkled the whole dish with the juice of one lime and garnished with a copious dose of chopped cilantro. I also replaced the sugar with maple syrup.
Cilantro is so incredibly cleansing, balancing and cooling that we add it to almost everything in our home. We are fortunate because we were just given a generous handful of cilantro seeds, aka Coriander, for our garden. We use a lot of coriander in our cooking, grinding the seeds from whole, so we are familiar with these beautiful balloon-shaped gems. Still, holding this gift in my hands, I couldn’t help but marvel at the intelligence, the deliciousness, the potency and the medicine within.
We have a perfect spot for them – a place where we were growing sunflowers, until someone thought they were weeds and yanked the newborns right out. It was the next day before I noticed they were gone. I cried on the spot. It was as if something had been ripped out of me and tossed away. Considered useless, ugly, a waste.
Silly, I know, but I had nurtured the sunflower plants from seeds, soaking them first, transferring them to the ground, watching over and cultivating them carefully, protecting them from our neighborhood’s stalking ravens, researching their power to purify soil, and then writing a whole blog about it…
But Coriander seeds blossoming into Cilantro will fill the gaping emptiness and restore our garden to whole. And then one day, before summer is over, we’ll be able to make Tofu and Snap Peas with our own home-grown Cilantro.
Nature’s exquisite cycle of renewal is the reminder I need today, that we, too, are nature and our powers of regeneration are every bit as great.