Similar Posts

  • |

    Pratyabijna Hrdayam Sutra 17 (and organic energy)

    ByElizabeth

    The 17th sutra is “madhya vikasha cittananda labhah,” which is translated by Swami Shantananda as “the bliss of Consciousness is attained through expansion of the center.”

    Madyama, in our physical embodiment is the central channel, the sushumna nadi that runs vertically in the space of the spine.  One of the key actions of Anusara’s organic energy is expansion from the midline.  It is, in its essence, using the body to physically explore the bliss that comes from the expansion from the center.

    If we can get bliss just from expanding, then why would we first draw in?  In applying the Anusara principles, we use muscular energy first.  We hug into our core before reaching out.  This parallels the yoga texts.  If, for example, one already embodies the perfect bliss of consciousness, one doesn’t need to study the sutras or to practice yoga, one would just live from that place of perfect bliss.

    The way I think about it in terms of the Anusara principles, if one were perfectly open to grace and lived being fully open to and expressive of grace, there would be no need to explore, learn, or study any of the other principles.  That’s a rare being though.  Most of us, and definitely me, need practice to discover and embody even a glimpse of perfect bliss and grace.  So the expansion from the center comes after consciously softening and opening, after intentionally drawing in to strengthen and embrace, after making with discrimination further expansion, and after drawing in to contentrate mind and body with honed intensity.  With ever more refinement and practice, we then can experience and make offering a deeper bliss when we expand from our center.

  • | |

    Sprouted Chickpea, Potato, and Winter Greens Stew

    ByElizabeth

    One of the first things I did when I got home was to start several kinds of sprouts. Soaking beans overnight is, if you think about it, just a prelude to sprouting. I often sprout beans for a few days even if I plan to cook them. Once they have just sprouted (usually after two+three days), cooking time to tender is only 10-15 minutes. I had some sprouted chickpeas, a couple of potatoes in cold storage (aka the vegetable bin in my refrigerator). Today was the first day I was really able to get into the garden since my return. In addition to carrots, I was able to pull a substantial quantity of various greens: kale, chard, curly endive.

    The stew: saute in olive oil (or a mix of olive oil and butter), minced onion and garlic, diced celery and carrot until translucent. Add to pot peeled and cubed potato and sprouted chickpeas (if using only soaked chickpeas, cooking time will be 3-4 times as long; or you could use already cooked chickpeas) and stir to coat with cooking oil. Add a couple of dried hot chilis (optional) and some sprigs of rosemary and oregano (fresh is best). Cover with vegetable stock or water and cook until chickpeas and vegetables are tender. In a pressure cooker this took about 10 minutes. Chop whatever fresh greens you have on hand (anything, but collards; if all you have are collards, kidney or pinto beans would work better than chickpeas). Add the greens just before serving and cook only long enough to wilt greens. Season with salt and black pepper to taste. I used rind from a spanish rosemary-crusted goat cheese when cooking. This would be optional, but if you want just a hint of cheese flavor, cooking with the rind of a hard cheese is very nice.

    Ah, it is good to be home.

    Peace and light, E — Posted with WordPress for BlackBerry.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.