Food for the Body

Thoughts about eating well to feed your body and spirit.

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    June Greetings (Web Version of June E-Newsletter)

    ByElizabeth

    Dear Friends,

    One of the yoga practices in Patanjali’s Yoga Sutras is sauca, which means cleanliness or purity.  It does have a basic aspect of physical cleanliness, which has lead me this year to do an especially vigorous spring cleaning.  I think following the principle of saucra also applies to the clarity of our intention for the practice of yoga:  are we seeking to experience and act from a place of deep connection to spirit (or good or oneness or divine or whatever you name it)?  In practicing sauca, I think the most basic question is whether we have dust on the mirror that reflects the good in ourselves obscuring our vision, whether there are blockages to the energy flowing to bring us to optimal physical and emotional health, or whether anything is getting in the way of our manifesting our intention?

    When it has been too hot to go into the garden over the past month, I have been reorganizing and sorting through old papers.  As a once every five or ten years spring cleaning, it is lasting longer than usual.  I tend to be good about keeping on top of these things, but there are crevises of old records of my life that seem to just get stuck back into a folder to be decided on some other time.  This afternoon I came across intimate letters from a friend who, not long after we went our separate what had become cross-continental ways with regret on both sides, discovered he had brain cancer.  There were a few notes not in envelopes.  I reread those, but did not open the envelopes.  Back into the miscellaneous file until the next time.  The same with the print-outs of emails to and from Peru right after 9/11.  It wasn’t avoidance.  Over time and distance, regret and grief have faded.  I did not have the need or the time to read them now.  They went back into the file because I am curious what will be my reaction to these documents when I am 87 should I be around in this body then.  I find that when I see them after again more years have passed, I can see how much the yoga (asana and meditation) as a steady practice over time has shifted how I relate to my past, to all the decisions better or worse that brought me here today.  I am more at peace with the various detours and convolutions for the teachings and the good at the time, even if they do not appear to have been squarely or most efficiently on the path.

    Just as most of us have pieces of paper or things that for some reason get saved, but spend most of their time in a drawer or a file cabinet or a closet, we have thoughts and emotions around past experiences that can emerge into memory at what can seem to be the oddest of times.  With a strong meditation practice, it can sometimes feel like we are cleaning out the closets of our mind.  With a therapeutically focused asana practice, it can seem as though we have found old energetic entanglements, and it may feel that it would have been easier never to have practiced at all.  If we stay steady and keep coming to class and our own practice, we witness how much change can be wrought.  When we remember to bring our clear intention to the yoga mat, the meditation cushion, the garden and the kitchen, the laundry, work and commuting and everything we do, then we in an ever more refined and deepening way open to grace, the fundamental AnusaraR principle.

    I am happy to let you know that I am now E-RYT 500.  My spring cleaning on the physical level motivated me to do the paperwork with Yoga Alliance.  My carrying the designation E-RYT 500 means that teachers taking my classes and workshops can get Yoga Alliance continuing education credits, in addition to Anusara study hours.

    I am looking forward to studying with Christina Sell at Willow Street Yoga next weekend.  Come join fellow yogis for what promises to be a joyously challenging weekend of classes.  The following weekend, I head up to Vermont for the Anusara Grand Gathering.  If you are going, let me know and we can try to connect.

    Special June Location Information for William Penn House Classes:  June 14 and 28, William Penn House will be completely taken over by conference groups.  Class will be held at the house location.  RSVP’s are required.  For those who have been regulars, but who have been full up with other things in life than class, it is a sweet way to get back.

    Hope to see you soon.

    Peace and light,

    Elizabeth

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    Arugula and Green Garlic Pesto

    ByElizabeth

    There’s lots of arugula in the garden.  Some still new enough to save for salad, some that has bolted in the heat.  The cilantro is just about gone with the dry heat.  The basil and parsley have gone to flower.  As I thought about how best to enjoy all of what was there while simultaneously best tending the garden for optimal growth (much like yoga practice), I remembered that I had seen a farmer with arugula pesto at the Dupont Circle Fresh Farm Market last week.  I bought something else from the farmer to honor the idea, fully conscious of my own garden full of arugula calling out to me.

    Making pesto was a great way to optimize the bitter tang of the flowers on the older plants.  (I left a few of each type of plant to go to seed for a second crop starting in late summer on a volunteer basis).  I added enough of the young arugula and some tender parsley and basil leaves, along with the basil flowers, to bring out the arugula taste that would have been hidden by the bitterness in the plants that had flowered if not been combined with other foods.  I pureed the chopped greens with olive oil, walnuts, and green garlic.  Salt and pepper to taste.

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    The Photographer’s Dilemma (and “Morning Sprout Sandwich”)

    ByElizabeth

    At which point I put down the camera and ate.  Uma turned her back and looked out the garden.

    Morning Spout Sandwich–whole grain toast, tahini, avocado, assorted homegrown sprouts, fresh herbs picked the moment before garnishing (dill shown here), a sprinkle of sea salt (optional)

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    Aerial Views of the Garden

    ByElizabeth

    In response to requests, here are some photos of the garden in its current state.

    The vine on the left is grapes–there are many dozens of bunches forming.  The vine on the right is a kiwi.  I planted it four years ago, and finally there are some fruits–at most a couple dozen, but it’s a start.  There aren’t enough strawberries to bring inside, but there are always a couple to eat when I am out working.

    Current herbs:  cilantro, basil (thai and genovese), Mexican and Greek oregano, parsley, sorrel, tarragon, lemon balm, spearmint, kentucky colonel mint, garlic chives, savory, sage, thyme, rosemary, lavender, stevia, and dill.  Greens include mesclun, arugula, kale, chard, and are ready to eat now.

    Snowpeas are on there way (and I ate snow pea greens with garlic scapes and herbs for dinner tonight).  Beans are blossoming; cherry tomatoes and cucumbers have formed, as have a couple of zucchini and a variety of peppers.  Blueberries are ripening and figs are just starting to bud on the new growth.  Carrots and turnips are mostly just a promise, but I expect at least a few.  Leeks and spring onions are poking through, but don’t seem to be getting along with this year’s weather patterns.

    What’s growing in your garden?  (Even when I lived in an efficiency apartment in school, I had herbs growing in pots.  And sprouting is its own kind of gardening and only requires a kitchen counter.)  A garden can be made wherever you are, if you want one enough.

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    Cut Roses

    ByElizabeth

    It is a delight to be arriving at the time of season when cutting roses (in advance of dead-heading) and harvesting edibles (to make way for more growth) is a large part of tending the garden–full on reciprocal nurturing.

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

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    Good Information on Companion Planting

    ByElizabeth

    In the plant world, we recognize that some plants get along more beneficially than others and some are better kept apart.  Hmmm.

    Here is some good information that I just saw on one of the list serves I read on “companion planting.”  I have been strategically planting marigolds, onions, and garlic for decades as natural pest control, but I hadn’t known that planting basil and tomatoes together improves flavor.

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    Rosa’s Pizza (and a Planned Trip to India)

    ByElizabeth

    Rosa’s Pizza is on the Long Island Railroad level of Penn Station.  To my best recollection, it has been there since before I started taking the LIRR regularly in the early 1970s, and I still go there occasionally when I connect through Penn Station to visit my parents a few times a year.  Rosa’s makes an eggplant slice that tastes like eggplant parmigiana on decent pizza crust.  Yup, it’s got cow dairy and gluten and lots of fat, but it is one of those foods that is so strongly associated with both place and belonging for me that it gives me great delight to eat it once or twice a year.

    When I was meditating yesterday morning, I had a vision of myself jet-lagged and groggy from landing in JFK and taking the train from the airport to Penn Station to head home after two and a half weeks of a study tour led by Professor Douglas Brooks of Tamil Nadu (including Chidambaram), which I am planning to do at the winter holidays.  In this meditation moment, I was ecstatically happy to be eating an eggplant slice from Rosa’s after taking my seat on Amtrak. I enjoyed the moment and then let go of this reverie to slip deeper into meditation.

    At work, I told a friend of mine about this vision.  He said that was not the right approach to a trip to India — shouldn’t I be eagerly anticipating what I would experience in India itself?  I begged to differ.  The excitement and anticipation of what I will see and experience and learn is a given.  It was sweet to have pierce my meditation how happy I will be to return home.  It helps me remember that for all the ups and downs of my choices, I am comfortable enough with them to be finding meditative bliss in the idea of something that is part of “home.”

  • Vegan Butterscotch Apple-Walnut Squares

    ByElizabeth

    1.  Wisk together in a large bowl until creamy, 2/3 cup Agave nectar and 1/3 cut canola or walnut oil.

    2.  Pulverize (in a blender or mini-food processor is easier than by hand with a good-sized mortar and pestle) until slightly viscose (this is the egg replacer) 1/4 cup ground flax seed or flax seed with 2 tbs hot water and 2 tbs maple syrup.

    3.  Blend well all the above ingredients together.  Stir in a splash of vanilla extract.

    4.  In a separate bowl, sift or mix together 1/2 cup whole wheat pastry flour and dash of salt and cinnamon to taste (1-3 tsps.) and 1 tsp aluminum free baking power.

    5.  Stir the dry ingredients into the wet ingredients until just completely combined.  Please do not overmix.

    6.  Mix in 1/2 cup chopped nuts (walnuts are best or another nut that grows in the same climate as apples) and then 1 cup apple (about one small to medium-sized apple) with the skin left on in 1/4 to 1/2 inch dice.

    7.  Oil a 8×8 inch pan; smooth dough evenly in pan, it will be almost like a batter.

    8.  (Optional)  Combine 1-2 tbs of turbinado (raw sugar) crystals and some combination of cinnamon, all spice, nutmeg,  Sprinkle as a topping.

    9.  Bake at 325F (no need to preheat the oven) for 16-20 minutes.  Watch carefully to see that it does not burn.

    Makes 16-25 squares.  They are quite sweet, so a few bites is just the right amount.

    (Apologies for the terrible Blackberry Photo)