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Ether (the Mahabhuta akasha)

Ether (akasha) is the fifth of the mahabhutas.  In science and perception, it is the space between the other elements, it is that in which the other elements reside.  It is to some degree, the critical element of how we are able to perceive the other elements.  I find focusing on the Anusara alignment principle of “open to grace” is the best way to experience the element of ether in myself.  By softening, opening, and inviting spaciousness, I can better experience the subtle elements and appreciate how it is that I experience them.

The subtle elements or the panca tanmattras are smell (gandha), taste (rasa), form (rupa), touch (sparsa), and sound (sabda).  The subtle elements are not what we sense (which is composed of the mahabhutas) nor are the tanmattras our sense organs.  Rather the tanmattras are, as it were, the space in which perceptions arise, the ability to be perceived.

The next sets of elements are the panca karmendriyas, the organs of locomotion, which correspond to how we physically move, digest, and change in the physical world, and the panca jnanendriyas, the organs of perception or cognition, which correspond to our sense organs themselves.  Our movement in and perception of the world bridges the physical elements, the perceptability of the physical world, and ourselves as physical beings, beings who move in the physical world, and beings who perceive the physical world.  All of this, I think of as needing space or residing in space.  As I consciously think of space giving a place for the world, my movement in it, and my perception of it, I become more conscious of consciousness.  The physical practice of “opening to grace” and experiencing the element akasha makes possible for me in my practice knowing or experiencing a greater consciousness.

To start discovering your own understanding of akasha, try this meditation:  listen to the sounds beyond the room without trying to analyze or change them.  Appreciate how far in space your senses and consciousness can be.  Then bring your attention into the room and hear the sounds in the room.  Then open your ears to the sounds within you — your heart beat, your breath.  Then open to all the sounds (don’t try to change or analyze them), both those physically far away and those within your own body, and be aware of them as all residing within your own consciousness.  Appreciate that your consciousness is as spacious as the world around you and within you.  Rest in the space of consciousness.

See whether spending a few minutes using this meditation technique helps you when your day has gotten too busy with work, errands, family or other demands.  I find it very helpful.

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    Having grown up in the New York metropolitan area without much in the way of traditions of any kind, I was not familiar with Hoppin’ John.  I am fairly certain that the first time I heard of it was from a college friend whose family has been in South Carolina since before the Revolution.  As it is not part of my tradition, I do not feel bound to any particular recipe (I am sure it is sacrilege in some circles to leave out the ham/bacon) or to eating it at any particular time of day (e.g., immediately after the clock strikes 12 midnight).  It would not be Hoppin’ John, though, if I did not know its tradition and know where I was deviating from tradition.  (Though this would entail a much longer blog than is within my time frame today, this balance of freedom from tradition and needing to know and honor tradition is very much an issue for the Western yoga practitioner.)

    1.  Soak a cup of dried black-eyed peas for at least several hours or overnight.

    2.  Dice one small onion or 1/2 large onion (about a cup), a few celery stalks, including the leaves, and mince a couple of cloves of garlic.

    3.  Heat a few tablespoons of a flavorless oil (peanut, corn, or safflower) in a pressure cooker (my preferred method for saving energy and time) or a stock/stew pot.

    4.  Saute seasoning vegetables along with a few hot peppers until onion is translucent.  I used the last habanero from my harvest and so left it whole.  You can use fresh or dried chilis in an amount to your taste/tolerance for spiciness.

    5.  Stir in a cup of brown rice until rice is coated with oil.

    6.  Pour in 1/4-1/2 cup of white wine and stir until absorbed (as if making risotto).  [You could use stock instead.  If you are using white rice, skip this step, which serves to partially cook the brown rice, so that it will take the same amount of time as the black-eyed peas.]

    7.  Crumble in some dried thyme (preferably from your own garden) and a bay leaf or two.

    8.  Drain and rinse the soaked black-eyed peas and stir into the cooking pot until all ingredients are combined.

    9.  Add one 28 ounce can of diced tomatoes and 2 1/2 – 3 cups of vegetable stock or water.  How much liquid depends on (a) whether you want a soupy consistency or one more like pilaf or risotto; (b) how liquid are the tomatoes; (c) whether you are using a pressure cooker (less liquid needed) or cooking in a pot.

    10.  If using a pressure cooker, cover and bring to full pressure, then lower heat and cook at full pressure for 28 minutes.  Allow natural pressure release (about 15-20 minutes additional).  If cooking in a regular pot, bring to a boil, stir, then lower heat and cook for an hour or more until rice and peas are tender, stirring occasionally.

    11.  While rice and peas are cooking, mince a few cloves of garlic.

    12.  Rinse and chop several handfuls of greens (collard or curly kale are best; don’t use spinach or chard, they are too tender).  Heat oil and garlic together.  When garlic start sizzle, add damp greens and saute until greens are wilted and dry.

    13.  When rice and peas have finished cooking, stir in sauteed greens and bring back up to full heat.  Adjust seasonings, adding more salt and your favorite hot sauce to taste (or allow guests to add their own hot sauce at the table).

    I don’t know whether having eaten this will bring me luck and prosperity, but I’ve started the year with lots of vitamins, minerals, fiber, flavor, and cooking, which for me means health, love, technique, tradition, flexibility, and joy!  Try this, make your own, read all about Hoppin’ John, or call a friend from the South who must eat Hoppin’ John on the New Year and learn about the tradition and what it means.

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