Monthly Archives: January 2011

Yoga sutra 1.1, NOW is the time for yoga study

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Prescott AZ Clouds (barefoot photos)


I LOVE the energy of a new year.

So many possibilities.

Such delicious energy to savor and digest.

In the studio, we opened the intentions we compiled last January. At least one of us (me!) felt a shiver of excitement up and down my spine as I realized how well each one of my six intentions had played out during the year.

Here’s my list:

1. Lose weight (I dropped 25 pounds)

2. Publish my poetry collection….well, I DID submit it for publication.

3. Develop a stronger support system. (I worked with a writing coach during the fall to develop the yoga book, and began working with a new meditation teacher)

4. Get artsy (I created a couple of collages ~ one was called The Perfect Yogini~ all of them I gathered without gluing the pictures and placed them, like grains of sand brushed off a mandala, into a folder) AND I finally broke open the paints and have created a couple of pieces I’m rather happy with)

5. Work on organizing the house (With Rebecca’s help, I embarked upon some serious cleaning/organizing jobs)

I’m psyched to create my 2011 list. Deepening my commitment to yoga and to studying the yoga sutras is on my list for the  year. Figured I may as well begin meditating, chanting, and writing about the very first one wherein Patanjali informs us that THIS is IT….HERE they are…perhaps in modern parlance, he’d say JUST DO IT.

The Sanskrit verse, atha yoga anusasanam is variously translated as:

With humility (an open heart and mind), we embrace the sacred study of yoga. (Nischala Joy Devi)

With prayers for Divine blessings, now begins an exposition of the sacred art of yoga. (BKS Iyengar)

Now concentration is explained. (Swami Vivekananda)

Now is set forth authoritative teaching on yoga. (Bernard Bouanchaud)

Now, the exposition of yoga. ( Rev. Jaganath Carrera)

Some questions to assist your meditation on Sutra 1.1:


If you are new to yoga, are you ready to commit to practice and study?

If you already are a practicing yogin, are your heart, body, and mind open and receptive for receiving the teachings?

Are you open to the transformation that will take place as you travel deeper into the heart of yoga?

What space is necessary in your life to make room for yoga? Do you need to shift anything, or get rid of anything in order to delve deeper into the study and practice of yoga?

YOGA BOOK GIVEAWAY

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Wrapped Gift (barefoot photos)



Woohoo….let the drums roll and the bugles blare.

There are two winners of the Free Yoga Book Giveaway announced on the Your Presence, The Most Generous Gift post.

Kathleen commented that “It is not about the “stuff” but about being with each other and spending time with those that we love. It is also about taking time for self.” Both thoughts I want to hold close to my heart during this new year. Spending time with those we love, and I include MYSELF among the beloved, is a core practice. Any nigglings of alienation dissipate when I am present to love. Self-doubt, one of my “corrupting nigglers” also wears thin in love’s presence. In the presence of love, I know who I am ….and feel good, spiritually and mentally healthy, and whole.

For K., A copy of Esther Myers’ book beautiful and honest book, YOGA & YOU Energizing Yoga for New and Experienced Students, is awarded. Esther passed away in 1994. Though I was never fortunate enough to have a class with EM, her struggle with breast cancer as well as her honesty describing the daily ups and downs of yoga practice continue to inspire me. Fortunately for us, her teachings live on in this text. Kathleen, I hope you enjoy, learn, and your practice is inspired in 2011!

Perce wrote that it was during a yoga practice (don’t you love those little epiphanies that arise out of nowhere during practice ~ I sure do and they remind me that my BRAIN needs yoga as much as anything else) that she realized she had many items already on her shelves that her family would enjoy. Don’t we all, Perce!

Thanks for the reminder to look around and mentally, or in your journal, inventory, your assets. There are so many gifts already in our possession, from the “stuff” we own, such as the jewelry you mentioned in your comment, to the personal characteristics we’ve developed over the years, such as an ability to listen and be present to another person.

For you, a book that was on my shelf: Mira Mehta’s How To Use Yoga, A Step-by-Step Guide to the Iyengar Method of Yoga, Relaxation, Health, and Well-being. Perce, I hope the precision shown in the writing and the clear photos in this book will assist the alignment and sukham (happiness) in your practice.

Eggplant Parmesan

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Eggplant Parmesan (Nate Grady photo)


 

 

 

 

 

 

INGREDIENTS

3 T. olive oil (approximate)

1 medium eggplant, sliced in 1/4 inch rounds

4 oz. part-skim mozzarella, grated

4 oz. Romana cheese. grated

1 large onion chopped

1 large green pepper chopped

4 cloves garlic minced

3 eggs, well-beaten

6 oz. Italian-style bread crumbs

24 oz. spaghetti sauce

1 tsp. oregano

DIRECTIONS

Part One

1.Coat griddle with oil and pre-heat griddle to frying temperature, about 375 degrees.

2.Dip each slice of eggplant into the beaten egg, then in bread crumbs, covering both sides of each slice thoroughly

3. Fry on heated griddle until golden brown. Flip and fry on the other side. When done, eggplant should pierce easily with a fork.

Part Two

1. While eggplant is frying, begin a separate frying pan heating with 1-2 tsp. olive oil.

2. Add minced garlic, chopped onion and green pepper, and the oregano to the oil. Hint: First rub the oregano between palms to help release it’s aromatic oil.

3. Saute until veggies are soft.

Part Three

In a 10 inch glass baking dish, assemble the layers:

1.start by covering the bottom of the dish with spagetti sauce

2.then fried eggplant slices

3.sprinkle that layer with grated Romano

4.then add a layer of the vegetables

5.then sauce again

6.repeat layers until finished

7.cover with remaining mozzarella and Romano

8.Bake at 325 degree oven for 40 minutes. If cheese browns too much, turn temperature down and/or cover casserole.

Roasted Red Pepper Hummus

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Roasted Red Pepper Hummus (Nate Grady photo)












Did you have your beans today?

It is incredibly easy to whip together a delicious dip for snack, lunch, or dinner. If you already have the ingredients in the house, it only takes about fifteen minutes to assemble and whip.

This version walks on the lighter side (compared to classic hummus) due to the addition of a jar of red peppers.

Forget the usual crackers and enjoy with sliced veggies for added nutritional wallop OR try it Devin’s way as a layer on a Veggie Burger and spinach sandwich.

INGREDIENTS

1 can (15.5 oz.) chick peas ~ drained and rinsed to remove most of the bubbling foam

1 jar (12 oz.) roasted red peppers ~ drained and rinsed to remove salt

1 T. lemon juice

1/4  to 1/3 c. Tahini sesame paste (less if trying to lose weight)

1 t. garlic powder (better than using fresh garlic because it disperses better)

DIRECTIONS

Combine all ingredients and whip with an immersion blender until smooth .

Hunmmus, spinach, and veggie burger sandwich (NateGrady photo)

New Year Poem

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late afternoon echo


tea leaves

afloat in hot water

china cups

a slate-topped table

on worn-down ground


white feather

like a word murmured

slowly lonely

floats

onto the gray slate

no more daylight

rolling over the green mountain


Frosted Oregano Flower (barefoot photos)


Roasted Radish and Beet Greens

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This delicious radish dish will stoke your potassium. They lose their “radishy pepperiness” as they roast, so even non-radish eaters may enjoy this one.

Fresh radishes are recommended for the fullest flavor.

I don’t care for the texture of radish greens, so I added some also weathered freshly picked beet greens chopped instead.

DIRECTIONS

Wash, peel and chop radishes. Toss in baking pan with balsamic vinegar, olive oil, and freshly ground pepper.

Bake at 350 degrees for about 15 minutes.

Add another dollop of vinegar and re-toss.

After another 15 minutes, add chopped beet greens and toss again.

Bake another 5-10 minutes or until greens wilt.

ENJOY.