View From My Mat

Recently I went to Jamaica for a 3 day holiday, while there I got up early and did yoga on the beach in the quiet of the morning.

I was surprised though to discover something about myself that really quite shocked me,  I realized I was doing the safe poses, the ones I did well and the ones that were easy for me. I became aware that over the last little while, I was only ever doing the safe poses, I wasn't growing in my physical practice. This surprised me because I always consider myself a courageous person but truly I have been complacent. You may think so what  does this have to do with anything important ?  I have found that the more courageous I am in my practice the more courage I demonstrate in my life in general.

Later that same day I was sitting quietly on the beach just staring across the water, and became aware that  my life is way too safe, in that, I am not taking any chances, I have entered a comfortable place and am clinging to it. I have put some of my ideas and dreams on hold fearing the necessary effort and perhaps chaos that may occur in making these changes.. I realized over the last year I have lacked courage in so many areas, courage to speak my mind or to make changes necessary to make me happy.

I love yoga for the insights it gives to me, awareness is always the first step, now I know this about myself I can begin to change it. Living blindly not knowing who and what you are is a private hell on it's own.

As some of you know my husband has stage 3 cancer, a very aggressive type,  we now head into the battle against this cancer strong and courageous. We believe that we can beat cancer and have already begun the necessary steps, for us this means we refuse to be afraid of cancer we will not let fear creep into our thinking, we will take the necessary steps to fight it and in times of doubt turn to our faith to restore our courage.

The time alone in Jamaica was amazing.  It so easy to just keep going on the hamster wheel of life but time alone is so important to our spiritual growth. Time away from the noise of cellphones, work and life in general.

Welcome to Life

Welcome to life, it has it's up, downs and plateaus and it's not been easy for anyone. You are not alone in your struggles and that is so important to know.

When you are young life is about the next thing on your to-do list, you finish school, get a Masters Degree, get a job, get married etc....life is about the next accomplishment. But soon life settles down, you are married, you have a job and you have kids and yet there is an empty feeling, a sense that there has to be more to life than  this. For a while that empty feeling may be fed with a new car or holiday, you can redecorate a room in your house, and yet in those quiet moments, you still feel unsatisfied.

To me this is the blessing stage of your life, the chance to discover who you really are. It generally hits you around 40 but it could be earlier or a little later, but it will hit. For some it hits like a tsunami, these people rebel and we commonly call this a mid-life crisis. For others it is simply the dull ache of discontent. You can look around and see all you have, feel a degree of happiness but there is still an unsettled feeling.

So begins the second stage of your life, finding your Dharma (your reason for being here) ? What was I meant to do ? What am I passionate about ? I believe this second stage is about feeding your soul by finding what you are passionate about and doing it. Some are lucky to find it young, perhaps they are old souls. But most of us experience it later in life. Look to your childhood for some of the answers, what did you love to do ? Run, paint, write stories ? It doesn't have to mean drastic changes it could be just reconnecting with an old hobby or setting some personal goals. Maybe it's about reconnecting with your spiritual side.

Without a spiritual connection to the divine, happiness eludes many people, the symptoms of this include depression, loneliness, low energy and lack of enthusiasm. For me yoga provides some of this connection but I also need spiritual people, people on a higher path, whom I can trust and who allow me to let down my mask and be real.

I love being real with people, it is just a more satisfying connection.  There are maybe 3 people,  I am completely emotionally naked with and this makes me rich in friends. I also believe in God, years ago I stopped trying to define God and have allowed god to gently reveal himself to me.

You may think I have drifted from my point, but I haven't. Living your passion, finding your god, and trying to live by spiritual principles will change your entire outlook on life. Just watch your passion and energy grow. 


Find the time you need, it is there, give up on your excuses, get up early, watch less TV, give up those time wasters, hire a cleaning company. Create a special time just for yourself.  In yoga we call this  practice, sadhana , a holy or quiet time dedicated to connecting with yourself. Read positive books, go for a run or a walk, do yoga, or sit quietly and meditate, do this alone and the universe will reveal to you all that is has planned for you in it's own time. 


Last week my spiritual director told me that life was about courage. Making changes takes courage. My wish for you is that you have the courage to be happy, to seek the advice, make the choices and to risk the risks that will bring true happiness to your life.  

My wish for myself is that I have the courage it takes to follow my heart, one more time. I wonder why if always feels so scary, like walking a tightrope in the dark. I know Gods hand will always there, yet I still doubt.


I leave you with this quote, this quote profoundly affected my life many years ago.

“It takes courage...to endure the sharp pains of self discovery rather than choose to take the dull pain of unconsciousness that would last the rest of our lives.”

― Marianne Williamson, Return to Love: Reflections on the Principles of "A Course in Miracles"

Week 6 Meatless Monday

 I had an fun weekend we were very active physically, but Saturday night we rested by watching TV something we rarely do. The highlights of the weekend were a Yogaflight workshop on Friday night, where we learned some basic Acro Yoga moves and then Sunday we ran for about 1 1/2 hours in Durham Forest, the fall colours just starting and the air was crisp making for a great run.

Here's a picture from our YogaFlight workshop.

This weeks recipes are awesome, really great Vegan food. I hope you enjoy them.

Breakfast

I love pumpkin, adding it to oatmeal makes for a nice change of pace. This is what I am having for breakfast this morning.

Ingredients

• 1 cup quick-cooking rolled oats
• 3/4 cup unsweetned almond milk, or as needed
• 1/2 cup canned pumpkin puree
• 1/4 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon sugar ( I use coconut sugar)

Directions

1. Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.

Lunch 

This soup is simple and amazing, the coconut milk adds a nice subtle flavour to the soup.

From the book, Whole Foods to Thrive

Brendan Brazier

Squash Soup

2 Butternut Squash

28oz Coconut Milk (unsweetened)

Sea Salt

Trim the ends of the squash, slice lengthwise and place skin up on a baking sheet covered with parchment paper. Bake at 325 degrees, until soft.

Let squash cool to room temperature, then scoop out insides and discard skin.

Place squash and coconut milk into a soup pot and bring to boil, simmer for about 20 mins.

Using your immersion blender, blend squash and coconut milk until smooth, or place soup in blender and blend at high speed.

Salt to taste.

Dinner

Black Bean Burgers

I generally serve my burgers on a lightly toasted Ezekiel brand English Muffin but regular buns will do. Black beans hold together better than other types of beans so make a great burger. Serve with salad or some homemade sweet potato fries.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

    1/2 onion, diced

    1 can black beans, well drained

    1/2 cup flour

    2 slices bread, crumbled

    1 tsp garlic powder

    1 tsp onion powder

    1/2 tsp seasoned salt

    salt and pepper to taste

    oil for frying

Preparation:

Sautee the onions till soft, about 3-5 minutes.

In a large bowl, mash the beans until almost smooth. Add sauteed onions and the rest of the ingredients, except the oil, adding the flour a few tablespoons at a time to combine well. Mixture will be thick.

Form bean mixture into patties, approximately ½ inch thick and fry patties in a small amount of oil until slightly firm. Make veggie burgers and enjoy!

Have fun with  your burger toppings, buy a great mustard, add some sprouts or a homemade relish.


Nutrition Information (from Calorie Count):

Servings: 6

Calories per serving: 294, Calories from Fat: 11, Total Fat: 1.2g, Cholesterol: 0mg, Sodium: 25mg

Total Carbohydrates: 55.3g, Dietary Fiber:11.3g, 45% RDA, Protein: 16.8g

Vitamin A 0%, Vitamin C 1%, Calcium 10%, Iron 23%, based on a 2000 calorie diet

A Yummy Meatless Monday

I once heard a vegan say that you don't really realize the changes that will occur in your body/mind until you have been vegan for awhile, and I am beginning to find this to be true. I find myself connecting in a different way, it's hard to explain, but I feel different. Maybe gentler or more at ease  I can say being Vegan is worth it.

Here's a great dinner recipe that is ethnic and yummy. I got it from a cookbook my sister gave me probably 15 years ago, that contains vegetarian recipes from around the world. I love to eat foods from other countries. 

I am making the Dal for lunch today, it will make a great fall dish with some brown rice.

Dal-Bhatt and Tarkari (From Nepa)

For the Dal

One onion chopped

2 cloves garlic, crushed

¼ teaspoon fresh ginger root

1/ teaspoon turmeric

1 cup red lentils

Oil

Salt

1.      
For the dal, heat up some oil in a saucepan and then sauté the onion for a few minutes followed by the garlic until both ingredients are soft but not browned. Now add the ginger and cook this too for a minute or two.

2.       Next add the lentils and the turmeric and stir them round so that they combine well with the onion, garlic and ginger.

3.       Then add enough water to submerge the lentils, cover the post and bring to a boil.
Then reduce the heat and simmer for about 20 minutes or until the lentils are soft and they have absorbed all the water.  Season with salt and keep warm in a serving bowl.

Curried Vegetables

1 pound mixed vegetables, chopped potatoes, carrots, peas or whatever you have on hand.

½ a green chili, finely chopped or ½ teaspoon chili powder
¼ teaspoon fresh ginger, ground

1 teaspoon ground coriander

1 teaspoon ground cumin

Salt
oil

1.  If using root type vegetables chop and par boil them first.

2.  In a large frying pan heat the oil, add the chili powder or chopped green chili, the ginger, the coriander, cumin and salt. Cook this minute for a few minutes stirring frequently.

3.  Add the vegetables and stir to coat with the spice mixture.

4.  Add a little water and the cook for 10 to 20 minutes, depending on what types of vegetables you used. (note I found that I needed to double the spices based on the amount of vegetables you use, if required add an additional teaspoon of coriander and cumin and stir well.)

Serve in separate bowls with brown rice.

 Lunch 

Hummus Salad Dressing - 
1/4 cup cooked or canned chickpeas (drain and rinse if canned)
1/4 cup water
2 1/2 tablespoons tahini
1  tablespoon freshly squeezed lemon juice
1  tablespoon red wine vinegar
1 teaspoon tamari
1/2 teaspoon Dijon mustard 
2 -3 teaspoons fresh oregano (note author suggested not using dried)
1 very small clove garlic
1 to 1 1/2 teaspoons agave nectar (or more to taste)
1/4 teaspoon salt
Freshly ground black pepper
1 to 3 tablespoons extra virgin olive oil (optional)

Blend all ingredients in a blender or using a hand immersion blender until smooth. Season to taste with additional salt/pepper or garlic to taste.

From the book - let them eat vegan! by Dreena Burton

Breakfast

Pumpkin Protein Shake -  From Brendon Brazier - Vega

One scoop Vega One - Chai Vanilla Flavor
2 to 3 tablespoons pumpkin puree - canned is okay
1/2 frozen banana
2 cups non-dairy milk - I use unsweetened Almond Milk

Blend all ingredients, until smooth, add more liquid if necessary.

A Yummy Week 4 (Meatless Monday)

It has become my ritual Sunday mornings to run, then come home and cook for a good part of the day. I love cooking, especially trying new recipes.  Today I didn't run, I was too sore from my 26k trail race yesterday. If was a great race and totally fueled by my plant based diet. I love that. But I did cook, I visited a local farmers market and bought gorgeous veggies, full of colour, just picked. I felt blessed by the abundance all around me.  Some of the things  I made today are edamame hummus for sandwiches this week and guacamole for snacks. I also made some ribs for my husband, who is not vegan. I try to not force my food choices on him.

Dinner was amazing, I roasted cheddar cauliflower in coconut oil and sea salt, I grilled corn on the cob on the barbeque, and boiled some new white potato's. I have enough left over potato's and cauliflower, so today I am going to make cauliflower and potato's soup, with cashew cream. I am going to experiment and try to create a recipe for the soup.

The following dinner recipe is one of my faves, it is really good. Feel free to play around with the recipe a bit, if you don't like tempah try extra firm tofu. Tempah should be a little crispy on the outside once cooked.

Here's a quote I love, have an amazing Meatfree Monday.

"There is nothing noble about being superior to some other man. The nobility is in being superior to your previous self."

 - Hindu Proverb

Breakfast

Ezekial Bread with Almond or Peanut butter. Organic Apple butter. Almond milk or juice.

Note: Organic Peanut and Apple butter can be purchased at the Bulk Barn.

Lunch

Salad add tons of veggies, throw in some Edamame beans or chick peas, and try this home made salad dressing. Now I love salad but it won't keep my full all afternoon, so bring a great snack, maybe some Edamame hummus and veggies/crackers for the afternoon. The Edamame recipe was posted in week one.

Curried Salad Dressing or Dip

Note: This recipe is from a Gluten Free blog, but if you are not intolerant or don't care use regular curry power.

1 cup soaked raw cashews
1/2 cup fresh filtered water
1 tablespoon fresh lemon or lime juice
1/2 to 1 teaspoon mild (gluten-free) curry powder, to taste
1/4 teaspoon organic garlic powder
1/4 teaspoon organic onion powder
Pinch of sea salt, to taste

Black pepper, to taste
1 teaspoon fresh minced dill
2 teaspoons fresh minced parsley
2 teaspoons fresh minced basil leaves

Combine the soaked cashews, water, lemon juice, curry, garlic and onion powder in a Vita-Mix or blender and blend until smooth and creamy. If the sauce is too thick, add a tablespoon of filtered water to thin; pulse. Add another tablespoon, as needed.

Season with sea salt and black pepper, to taste.

Add the fresh chopped herbs. Pulse briefly to combine. Don't over do it.

Taste test! Adjust seasonings to your liking. Store in a covered glass jar or storage container. The flavors get better as it chills.

Use as a salad dressing or as a dip for carrot, celery, and zucchini sticks, and broccoli florets.

Makes four servings.

Read more: http://glutenfreegoddess.blogspot.com/2010/07/how-to-make-cashew-cream-and-curry.html#ixzz22zO18gV1

Dinner

Peas, Carrots, and Tempeh with Miso Almond Sauce –

30 minutes serves 4

1 cup quinoa

3 tbs almond butter

2 tbs lemon or lime juice

1 tbs yellow miso

1 tbs grated fresh ginger

1 clove garlic (minced 1 tsp.)

1 tbs peanut of canola oil

1 8-oz package plain tempeh, cubed

4 carrots, halved and sliced into half-moons (1 ¼ cups)

1 lb. sugar snap peas (2 ½ cups)

 Bring 2 cups water to a boil. Add quinoa, cover, and reduce heat to medium low. Simmer 20 minutes, or until all water is absorbed. Remove from heat, and let stand 5 mins.

2.      Whisk together almond butter, lemon juice, miso, ginger, and garlic. Which in 1/3 cup water, set aside.

3.      Heat wok or heavy skillet over high heat, Add oil, and swirl to coat. Add tempeh and stir-fry 2 minutes. Add carrots, and stir-fry 2 minutes, add sugar snap peas ,and stir-fry 1 minute. Remove from heat.

4 Fluff quinoa with for top with vegetables and drizzle with miso-almond mixture.

Per 2-cup seving 448 calories, 24 gram protein; 17 gram total fat (2 gram sat fat); 52 gram carb; 0 gram chol; 256 mg sod; 13g fiber; 9 g sugars.