My aim, with the awareness cultivated through meditation and yoga practice, is to delight in a way that does not impinge on the delight and health of those with whom and that with which I am in relationship.
What would delight you today and how would you share your delight?
Peace and light, E — Posted with WordPress for BlackBerry.
Peace and light, E — Posted with WordPress for BlackBerry.
My gardening friends have been commiserating and worrying about the abnormally dry weather. For the past couple of days, we have all been concerned that this storm has brought so little needed rain, although we are grateful to get whatever rain comes. Other acquaintances were complaining yesterday that it still wasn’t sunny. When I mentioned drought conditions, they had not noticed. If they noticed once it was pointed out, they suggested reasons why for them personally, it would still be a better thing for it to be a sunny day. Part of the reason I garden is to keep me connected with the rhythms of the seasons and the weather. If we do not grow our own food and depend on the fruits of our labors, nor are taught the relationship between the weather and our survival, there is no reason to know it. We become disconnected from nature and from the earth.
For me, connection to the earth deepens my connection to myself and to spirit. How can we know ourselves if we do not know how the earth nourishes us and how we relate to the earth? How can we recognize the light within ourselves, if we are disconnected from nature? At the same time, the practice of yoga, with its inward questing (antar-vimarsha — the quest to touch or reveal the true Self), by revealing to us the subtle energies and knowledge of the relationship of body and mind, can lead us back to yearning for a deeper understanding of the world around us and for a healthier relationship between the give and take between us and the earth. We can thus reach spirit both by being more aware of the outside and seeing where we are disconnected in our practice off the mat and by reaching inward using our spiritual practice (the Anusara principles are designed to be a pulsation of reaching outward and inward for an ever growing expansion and understanding of mind and spirit) and then knowing the outside is not aligned and needs to be shifted. All this is the process of vimarsha, like a little more rain in the drought to nourish and encourage the unfolding of spring.
This rose that I see on my route to work has particularly lovely blooms. It is being strangled by weeds.
What am I saying about myself with the inclination to weed and rescue the bush and with the decision to leave well enough alone; plenty of weeding to do in my own garden.
Last night I went to my neighbors’ “comfort food pot luck.” Comfort food tends to mean for many of us in winter warm, dense, heavy, rich food that is likely to be white, beige, or otherwise pale in color. There is much to be said for the emotional impact of great mashed potatoes or macaroni and cheese, especially when it is cold.
As I was deciding what to bring and remembering that last time I went to this pot luck there were three kinds of macaroni and cheese, mashed potatoes, and multiple kinds of bread, I thought about what would bring me comfort in that context.
My diet is not subject to any particular label. I mostly do not eat meat or cow dairy–perhaps vegetarian/vegan preferred would be a good label to the extent one would need to give a label (we are so fond of those in this society). I also prefer local and organic food, in that order, when available, and find my health benefits from a fair percentage of my diet being raw, fresh fruit and vegetables.
Based on my assumptions of what others would likely bring, I thought that it would give me great comfort to have something fresh, bright, crunchy, raw, organic, and mostly local to go with mashed potatoes (they were delicious Marlene) and assorted casseroles. I took a look at what was in the kitchen and found I had red cabbage, a couple of apples, an onion, and some carrots from the farmers’ market; organic celery, raisins, ginger, lemon, apple cider vinegar, and white miso from the food coop and the organic grocery store; and mung beans sprouting on the counter.
The red cabbage salad and sprout salad was a hit as a foil for the traditional “comfort food.”
Since you asked, here’s how its made:
Mince some onion and dice a small red cabbage. Splash some apple cider over the onion and cabbage so it can start pickling while you are cutting up the rest of the ingredients.
Dice some carrots and celery and add to the cabbage and onions.
Throw in some raisins.
Mince some ginger and add to vegetables.
Mix a couple of tablespoons of mild white/blonde miso and some Dijon mustard to taste (a darker miso will be too strong) and stir in hot water to thin until the miso-mustard mix is a creamy consistency and stir into the vegetables.
Dice an apple or two and mix in with the other ingredients.
Add some fresh bean sprouts if you have them (I always have sprouts growing except in the hottest weather; a good source for supplies is www.sproutpeople.org; best to add the sprouts while they are still short so they are the same texture and size of the other ingredients in this chopped salad).
Squeeze in some lemon juice to taste (or more vinegar if you don’t have a lemon on hand or want to be completely local). If necessary to get the dressing spread evenly over the vegetables, add a little more water.
Add another apple or additional raisins if you need more sweetness to offset the saltiness of the miso and the astringency of the vinegar and lemon juice.
This salad benefits from sitting for at least a few hours. It can sit overnight without the apples and the sprouts–the miso starts to ferment the cabbage as for sauerkraut, which is nice– but the apples and sprouts will get mushy and are better added at the end.
Enjoy. Play with ingredients and quantities and please comment if you come up with a delightful variation.
