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Shiva-Shakti Tattvas
The shiva-shakti tattvas, the two highest tattvas, are completely subjective. The shiva tattva is, according to the philosophy, the ultimate reality, the pure “I,” undiminished and undifferentiated consciousness. As something purely subjective, it is both everywhere and nowhere, in every being and simultaneously beyond them. It is not dissimilar to Hegel’s Absolute (though I believe Douglas Brooks, who knows far more than I in this area, might disagree with me on this one), which “is and is not,” or Kant’s “unmoved mover.”
Shakti tattva is power — the power to tranform, create, manifest, diversify, cloak. Shakti is the power to become embodied in objective form. Shiva and shakti tattvas are thus inseparable. Ultimate unbounded consciousness and freedom (shiva) only has meaning to the extent the power to move, create, and diversify (shakti) pulses and transforms the subjective into the objective, the unimaginable to the observable.
In our yoga practice and meditation, we seek to use the practices to reveal to ourselves the ultimate pulsation (spanda) between the objective and subjective, the observable and the unknowable, the individual and the completely universal. One way I experience the first principle of Anusara yoga (open to grace), is taking the mat or my seat with an openness to sense and experience this ultimate pulsation (spanda) and play (lila), so that by using my body, mind, and will, I can better recognize the spirit that shines in all of us and use that recognition to inform how I relate to myself, society, and all beings.
Ways to Eat Day Old Bread (Is that “fresh” food?)
Ayurveda says one should only eat “fresh” food. What does that mean? How does that translate into having delicious food making the best use of every bit of it without waste and without having all of our time being devoted to creating it (from start to finish). Is making a fresh dish from a food item from yesterday’s meal “stale” food? I don’t think so, but then, I am not an ayurvedic practitioner. I am fairly certain it is less “stale” than “fast” or packaged food. And I am too much the New York grandchild of peasant immigrants to forego making the most optimal and complete use of all the food that enters my kitchen. Also, the simple efficiency of leftovers are too important a component of having the most personally and lovingly prepared food I can with my life style.
Here are some of my favorite ways to eat bread the day after it was a fresh accompaniment to a salad, sandwich, or larger, festive meal. (Obviously, this is not for all of those who cannot or do not like to eat bread, which I think of as indeed the staff of life.) Here are some of my favorites, not in any particular order:
Crostini/Bruschetta (topped with tapenade, salsa, chopped tomatoes and cucumbers, etc.)
Bread salad (with the best of the summer tomatoes and fresh basil)
Croutons (for salad or soup, my favorite is rubbed with a little garlic)
Red pepper spread with pomegranate molasses and walnuts (bread is the thickener)
Skordalia (also can be made with potatoes or a mix of bread and potatoes)
Stuffing for squash
Bread crumbs for a whole variety of things
Savory bread pudding
Miami En Route to Havana
As I have been getting prepared to travel to Cuba the best way I know how–reading, watching films, and talking to friends and acquaintances who are Cuban or are otherwise connected to Cuba–I have been thinking much about how a titanic clash of ideals impacts real, individual lives.
I may be able to post while there. I may not. I’m sure that if I had more time and my trip was less programmed (as required to get permission to go), I’d be able to find yoga. I think it most likely I will have to practice on my own or with my traveling companion.




