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Vegan Peanut Butter Wheatgerm Cookies

Author: November 29, 2009 0 Comments

These cookies are loosely inspired by the peanut butter cookies from the Joy of Cooking because those were my first peanut butter cookies.

1.  Soften a half cup of vegetable shortening (preferably organic), then cream with 1/4-1/2 cup of sucanat (sweeten to taste).  Beat in 1/2 cup agave nectar or maple syrup.  Add in equivalent of one egg of either “egg replacer” or flax seed emulsified with water.  Cream in peanut butter (make sure the peanut butter is organic; creamy works best in this recipe as they are crumbly cookies), a dash of salt, and a 1/2 tsp of baking soda.

2. Mix together 1/2 cup whole wheat flour and 1/2 cup whole wheat pastry flour.  Then mix the combined flours into the wet ingredients until well combined.

3.  Blend in 1/2 cup of toasted wheat germ (flax seed meal or a combination also would work).

4. Chill the dough for at least 1/2 hour for best results.  Lightly grease a cookie sheet while the dough is chilling.  Shape the dough into walnut sized balls (or make them smaller, but shorten the cooking time).  Make an indentation with your thumb to flatten slightly.  The dough will rise and the thumbprint will disappear during the baking process, leaving a smooth, round pillow of a cookie.

5.  Depending on your cookware and whether you have convection (needs lower temperature) or conventional oven, bake at 335F-375F.  Starting from a cool oven (many baked goods are fine without the oven preheating; to save energy, try to start baking with something that doesn’t mind starting in a cool oven and then baking several items at the same time to take advantage of the already heated oven), bake for 15-20 minutes, depending on whether the oven was hot already, until golden.

6.  THIS IS IMPORTANT:  these cookies crumble very easily when first taken out of the oven.  Leave them to cool for at least 15 minutes on the cookie sheet before transferring directly to a plate.

Variations:  any nut or seed butter.  Hemp would be particularly good, as would almond.

Food for the Body

Reflection, Perspective, Limitation, and Love

Author: November 27, 2009 0 Comments

How different the tone of these two photos just from the direction the camera was pointed, how much was included in the overall image, and the shift in the shape of my mouth.  The clowns with their paint, the angle of the camera, the reflection all pointed out for me how little I sometimes understand, despite my best intentions and efforts, in going about my day and interrelating with others.  Today I went to visit a friend who is in the intensive care unit.  She has been struggling with severe illness for many years.  Though she cannot really speak at present, I thought she was trying to reveal something of great moment.  Not knowing how to react or what to say, I held her hand and told her I loved her.  As I was leaving, I told her husband what I had observed (carefully not saying what I thought, which is hard for me).  Later in the day, thinking of the limits and perils of common speech, I composed this found photograph, wishing for more insight, more clarity, and more power to help, but knowing that love was all I could offer.

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Community and Family, Photos

Spirituality and Politics Do Mix (but maybe not at the Thanksgiving meal)

Author: November 25, 2009 0 Comments

Yesterday I received a rather negative email in response to my posting a suggestion on a list serve connected to a religious organization that people write to their elected officials about the health care bill pending in the Senate.  I sent the email because my contribution to this group is to serve as the designated liaison between a lobbying group that was established by the religious organization and the religious organization.  Once of month or so, I highlight issues that are the focus of the lobbying groups email campaigns.  The email took me to task for thinking that politics has any place in connection with spiritual practice and therefore the on-line discussion should never be about politics.  The person assured me that our political views were different, although I did not actually suggest what people should write; I only said that they should write.  I have been pondering this deeply as it is a topic I have thought about, taught about, and wrestled with deeply over the years, especially during the Presidential elections.

As one who believes that body, mind, and community are inseparable from spirit, I am unable to separate political action from spiritual action.  I believe that I have a duty to be knowledgeable about the issues challenging society as a whole, to take action within the framework of society to seek the embodiment of my spiritual beliefs (grossly oversimplified, that the rules, commitments, and support networks of society should recognize the light of all beings — human and not — and foster the seeking of that light by all), and to challenge the very framework of the discussion and rules when they obscure the light and its recognition.

One of the reasons for discussion is to explore, to learn, to be challenged, to expand both knowledge and understanding.  That can be a hard process.  I certainly do not expect people to agree with each other at all times, but that is not the point of discussion. While I think this sort of discussion perfectly appropriate in the context of a spiritual discussion, it might be less welcome where what is being sought is an immediate sense of peace and harmony in the connection of a particular practice.  For example, if it is known that family and friends have strong disagreements about “political” issues, it might be disagreeable for digestion and the day to bring up the issues at the Thanksgiving dinner table.

Art and Culture, Community and Family, Food for the Body, Food for the Mind (Yoga Philosophy, etc)

Thanksgiving Week Sequencing Gift (and Kidney Loop)

Author: November 24, 2009 0 Comments

My students this fall and those of you following the blog know that I have been teaching the basic Anusara physical principles of alignment in sequence as the focus of my weekly classes.  I did not set out to do so at the beginning of the session, nor did I pick it just for this week, but it just so happens that using my session theme and sequence brings us to “kidney loop” for the Thanksgiving week.

John Friend’s  Anusara Teacher Training Manual explains that kidney loop  starts in the core of the abdomen, just below the navel.  It flows up the back body to fill and open the kidney area to the bottom of the shoulder blades, moves forward through the top of the diaphragm (heart focal point) to the base of the sternum, and then down the solar plexus to just below the navel.  The act of opening the back body at our core before engaging the front body helps enhance and refine the physical aspects of the fundamental Anusara alignment principle of “opening to grace.”  By opening the back body, we open to the unknown, to that which is greater than ourselves, to untapped sources of power.  Opening in this way, draws in and strengthens the front body and helps us find our own inner power.

Among other things for me to give thanks is the very beauty of this magical sequencing moment:  What better way to celebrate and honor the tradition of Thanksgiving than by recognizing that we are not fully in charge, by opening in such a way that we are not hardening, demanding, or constricting ourselves, but rather are seeking an opening of the spirit that can bring us to a place of recognition and empowerment.

Asana, Pranayama, and Yoga Practice, Community and Family

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“Holiday Madness” (and the Yamas and Niyamas of Patanjali)

Author: November 23, 2009 1 Comment

When I googled (that should not be a verb) “holiday madness”  this morning, I got one million three hundred thousand hits.  Yikes!  Most relevant websites are about surviving shopping, over-eating, family, and travel.  Madness in such a situation is a choice.  We can choose what to consume, how much, when, and with whom.  It is a choice whether “celebration” requires consumption beyond what our financial, physical, and emotional means permit.

The yamas and niyamas as revealed by Patanjali provide beautiful structure for thinking about the holidays.

Yamas:

Ahimsa–non-harming.  Don’t consume more than is harmful to yourself, those who have created what you are consuming, and the earth.

Satya — truthfulness.  Be honest with yourself about what is right for you to celebrate and observe and what brings meaning to you as a holiday celebration.

Asteya — non-stealing.  Consuming beyond your means, especially financially, is a form of stealing (look at what generated the recession).

Brahmacharya — moderation (aligning with Brahma).  Enjoy the offerings of the earth in a way that uplifts rather than sickens or detracts from spirit and self.

Aparigraha — non-greediness; non-covetousness.  Enjoy what you have without coveting or trying in a detrimental way to have what others have and you do not.

Niyamas

Sauca — cleanliness, purity.  Consume in a way that is healthy for yourself and the planet, that does not create illness, refuse, and waste.

Samtosha — contentment.  Wherever you are, whatever you have, whatever is going on in your work and family life, think of that for which you are grateful, that which brings you happiness, and focus on what you have.  Contentment is a practice.

Tapas — fire, ardor.  Be on fire to practice, to shift, to make this a life-fulfilling year of generosity and compassion.

Svadyaya — study of text, self-study.  Take the holidays as an opportunity to deepen your understanding of yourself, society, and your spiritual beliefs and how they interrelate.

Ishvara pranadhana — surrender, recognition of the spirit.  Let go a little.  Surrender to a sense of fullness.  Allow the abundance and recognize it as a wondrous gift. Remember the word “holiday” is really two words:  “holy day.” Make this time holy, whether or not you observe a particular religious tradition at this time of year or any other.

Art and Culture, Community and Family, Food for the Body, Food for the Mind (Yoga Philosophy, etc)

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Vegan Pumpkin Walnut Quick Bread

Author: November 22, 2009 0 Comments

This is dense, moist, sweet, and fairly healthy as Thanksgiving type treats go:

1.  Beat together:

1/4 cup walnut oil (or safflower or canola if you are avoiding nuts)

1/2 cup sucanat

1/2 cup maple syrup

dash of salt

2.  cream 2 cups of pureed pumpkin into oil/sweetener mixture

3.  mix together:

1 cup whole wheat flour

1 cup whole wheat pastry flour

2 1/2 tsps baking powder

1/2 tsp baking soda

dried powdered ginger, allspice, and cinnamon to taste (1/2 to 1 tsp each)

4.  incorporate dry ingredients into wet until just blended

5.  stir in chopped, toasted walnuts (optional)

The batter will be thick.  Spoon into two oiled loaf pans and smooth the top with a large spoon or spatula.  Bake for 30-40 minutes at 325F until a skewer or knife comes out clean.  The bread will not rise much, but will have more of the appearance of a coffee cake.  If you like, you could make a strudel topping.  Let cool for about 10 minutes in the pan and then cool further on wire racks.

Food for the Body

At Your Request (Grown Up Cranberry Sauce)

Author: November 22, 2009 0 Comments

I was first taught how to make cranberry sauce in 3rd or 4th grade.  We made the recipe off of the back of the bag, which recipe I am fairly certain is still on the bag of “conventionally grown” cranberries.  The recipe is:  One bag cranberries + one cup water + one cup sugar.  Bring all ingredients to a boil.  Maintaining a vigorous simmer, stir continuously until most of the cranberries have popped and the liquid has thickened.  Allow to cool.  OK to make in advance; store in refrigerator.  From that time on, we did not eat cranberry sauce from a can, which was a big deal in the late 60s, early 70s.

This year’s variation is organic and uses some local ingredients.  Three generous cups (this is about the same as the typical bag of cranberries) of cranberries + one cup apple cider + 1/2 cup sucanat + a splash of cognac or brandy.  Maintaining a vigorous simmer, stir continuously until most of the cranberries have popped and the liquid has thickened.  Allow to cool.  Optional:  add another splash of cognac while cooling.  OK to make in advance; store in refrigerator.

Variations:  (1) use pomegranate juice instead of cider; include a vanilla bean and a sliver of lemon rind while cooking.  (2) replace cognac or brandy with Calvados and include a cinnamon stick while cooking. (3) replace the cider with orange juice, the cognac with triple sec, and use turbinado sugar instead of sucanat.  The variations are many.  Just have the types of fruit, flavorings (spices and liquor) meld with eachother, and make sure there is enough sugar to gel the sauce.

Art and Culture, Food for the Body

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