If the ultimate the purpose of yoga is Self-realization, or releasing all that not an expression of our essential nature, then our spiritual heart is the crucial compass on the journey.
If we live "normal" lives in tune with culture, we should seek happiness in material goods, and we should base our relationships to others on appearance propriety according social norms, which includes ignoring or supressing our honest experiences. No wonder cancer is at an all-time high, general morale is low, and people are fed up enough to occupy Wall Street.
Our culture gives us no model for truly following the guidance of the spiritual-heart/soul. Beyond loads of romance novels or chick-flicks that make it look so clean and easy, it can be much more complicated then that. Real life living based on the heart means lots of self-control, unselfish passion, and the guts to practice kind but incredibly, brutally raw honesty.
Following the rational or socially-accepted way of life, we see numerous examples of how we don't want to live: loveless marriages filled with passive-agressive rage, understimulated brilliance in people of all ages, and a fear of life that keeps people bored, frustrated, lonely, and generally unfulfilling their life's entire purpose. It is not worth trying to fit in, especially when normal in America means some level of dis-ease; tragic lack of self-esteem, cynicism that makes life miserable or physical maladies.
For God's sake (literally!), we need to wake up and come to our senses. Stop ignoring the cries and wisdom of the body and heart! Learn to hear the "small, still voice" within by paying attention to the sensations within the body. We feel our physical and energy bodies in the frame of our physical body. Tune in. Learn to trust your inner knowing and deepest experience.
For what we have to shell out in restraint, effort and determination, we are rewarded manifold with limitless joy and satisfaction, feeling truly fulfilled in how we use this precious life.
Information & the writings of Laura Harrison: founder of the Natural Yoga Method, spiritual guide, poet, author and embodiment of joie de vivre ;) ...dedicated to those who have the bravery to pursue a life of personal authenticity, overcome their insecurities and wounds, take full responsibility for their own happiness, and see the beauty in the art of living.
Saturday, November 26, 2011
Friday, November 4, 2011
Veggie 'meatballs'
These are simple and delicious! They make for great vegan spaghetti and 'meatballs', or change the spices (add fennel and crushed red pepper flakes) to use these as a faux Italian sausage.
dried White beans, cooked in a slow-cooker on high 6-8 hours until well done
bread crumbs
whole wheat flour
dried oregano, thyme, parsely, and garlic granules
salt
Combine all but the flour. Puree with a blender, and add flour slowly, a couple tablespoons at a time, mix thoroughly by hand, aiming to achieve a very stiff dough. Refrigerating the dough for at least an hour before cooking helps it to stay together.
You can bake the little veggie balls on an oiled cookie sheet, or I chose to sautee in a little less then 1/4 inch of high heat oil, like safflower. Keep moving them as they become golden/medium brown. Serve with tomato sauce.
For a gluten-free version, perhaps sticky white or brown rice would work, possibly adding GF cracker crumbs as well.
Enjoy in good health and clear conscience! Namaste!
dried White beans, cooked in a slow-cooker on high 6-8 hours until well done
bread crumbs
whole wheat flour
dried oregano, thyme, parsely, and garlic granules
salt
Combine all but the flour. Puree with a blender, and add flour slowly, a couple tablespoons at a time, mix thoroughly by hand, aiming to achieve a very stiff dough. Refrigerating the dough for at least an hour before cooking helps it to stay together.
You can bake the little veggie balls on an oiled cookie sheet, or I chose to sautee in a little less then 1/4 inch of high heat oil, like safflower. Keep moving them as they become golden/medium brown. Serve with tomato sauce.
For a gluten-free version, perhaps sticky white or brown rice would work, possibly adding GF cracker crumbs as well.
Enjoy in good health and clear conscience! Namaste!
Wednesday, November 2, 2011
Lentil Carrot Soup
Fall is a great time for vegan soups, stews, and chilis. This soup is simple, hearty, and delicious! We used crumbled chunks of whole grain bread to toss is, but crackers, brown rice, or barley are also great toss-ins as well.
Start this in the morning for dinner, or before bed for lunch.
dry Lentils de Puy (french green lentils)
carrots, peeled and cut crossways into coins
a head of garlic, chopped or minced
oil of choice
lots of water (3 times as much as lentils for stew, about 5 times as much or more to make this a brothier soup)
a few servings of "better then boullion" vegetable base (available on the Nature's Place ailse at Hannaford)
dried spices to taste: garlic powder, ginger, parsely, cilantro, curry powder
a decent serving of salt
Put it all together on high setting in your slow cooker and let it go for 8 hours or more! Check in when you can, about midway if possible, and adjust the water level if you need to. Enjoy!
Start this in the morning for dinner, or before bed for lunch.
dry Lentils de Puy (french green lentils)
carrots, peeled and cut crossways into coins
a head of garlic, chopped or minced
oil of choice
lots of water (3 times as much as lentils for stew, about 5 times as much or more to make this a brothier soup)
a few servings of "better then boullion" vegetable base (available on the Nature's Place ailse at Hannaford)
dried spices to taste: garlic powder, ginger, parsely, cilantro, curry powder
a decent serving of salt
Put it all together on high setting in your slow cooker and let it go for 8 hours or more! Check in when you can, about midway if possible, and adjust the water level if you need to. Enjoy!
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