Social Norms

Since making the decision to quit my nine to five, I have been taking time just to be. Recently, though, I've started feeling the pressure to 'get on with it' and open the mythical studio I've talked about so much. Today, I sat down with myself to ponder why that is. I am happier now than I ever have been, and I don't have any of the usual stresses that would make someone feel the need to work, so what's going on? This question hasn't been fully answered yet, but I believe a large part of it is the pressure of social norms. The only thing that has really changed recently is the number of people asking me when I'm opening up shop. I'm 100% certain that they are not trying to put pressure on me, but in their eyes I see a hint of concern that I am unfocused and unmotivated. What I'm realizing now, is it may be as much a reflection of myself I see as their opinions. I have never been so sure that I'm on the right path, and have never been so determined to follow the path before me as I am now. However, my subconscious still clings to ideas of what I "should" be doing. For as long as I can remember I've known I would go to college and get a good job and live happily ever after. I think some of the pressure I'm feeling right now is just friction from going against the flow of those preconceived notions.

On the first day of teacher training I opened my philosophy manual and read the following words: "Many sadhakas (spiritual aspirants) start their spiritual lives with well-developed preconceptions about sadhana, realization, guru, and the like. But true spiritual life is often quite different from what the individual fondly imagines it to be." Although the preconceptions I mentioned earlier where about my 'secular' life, I believe the concept holds true. The passage in my training manual continues, "Be prepared to adapt yourself to (spiritual life), instead of foolishly wishing (it) to adjust (itself) to suit your mental pattern." My body has become infinitely more flexible through yoga, and now it is time for that flexibility to reach my mind. It is ok that I am taking my time now. This journey is not solely about opening a yoga studio - it is about self-discovery and transcendence.

Namaste

P.S. There is a great speech by Sir Ken Robinson on TED talks in which he talks about breaking away from the pulls of educational norms. Highly recommended. =)

Greek Quinoa and Avocados

I'm sorry today's post is so late, but it was worth the wait.  This recipe is AMAZING. It's from Better Homes and Gardens.

Greek Quinoa and Avocados

Culinary Perfection!

1/2 cup uncooked quinoa, rinsed and drained
1 cup water
2 roma tomatoes, seeded and finely chopped
1/2 cup shredded fresh spinach
1/3 cup finely chopped red onion (1 small)
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
Spinach leaves
2 ripe avocados, halved, seeded, peeled, and sliced*
1/3 cup crumbled feta cheese (about 1-1/2 ounces)

1. In a saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed.
2. Place quinoa in a medium bowl. Add tomato, shredded spinach, and onion; stir to combine.
3. In a small bowl whisk together lemon juice, oil, and salt. Add to quinoa mixture, toss to coat.
4. Place spinach leaves on four salad plates. Arrange avocado slices on spinach leaves. Spoon quinoa mixture over avocado slices. Sprinkle with some of the feta cheese.

*Note: Brush avocado slices with additional lemon juice to prevent browning.

Change

I read the online version of Yoga Journal fairly regularly.  Last night I came across a great article on changing your life for the better. I just had to share it with you all.  Change for Good.  It is well worth reading, even if you're very content with your life right now - there's always room for more happiness! =)

Vegetarian Tacos

Let me preface this by saying I never cook with tofu. I'm not generally a fan. But, the tofu really makes this recipe! I promise! It's not gross! I got this one from the Better Homes and Gardens cookbook.

Meatless Tacos

3/4 cup water

1/4 cup bulgur

1/4 cup chopped onion (1 small)

8 taco shells

1 8-ounce can tomato sauce

1/2 of a 1.125-ounce or 1.25-ounce envelope (5 teaspoons) taco seasoning mix

8 ounces refrigerated water-packed firm or extra-firm tofu, drained and finely chopped

1-1/2 cups shredded lettuce

1 medium tomato, chopped

1/2 cup shredded cheddar cheese

1. In a saucepan combine water, bulgur, and onion. Bring to boiling; reduce heat. Simmer, covered, for about 15 minutes or until bulgur is tender and liquid is absorbed. Meanwhile, heat taco shells according to package directions.

2. Stir tomato sauce and taco seasoning mix into bulgur. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in tofu; heat through. Spoon into taco shells. Top with lettuce, tomato, and cheese. If desired, serve with salsa.

That's it!  It definitely makes a lot, but the leftovers are even more delicious. I used it for a taco salad the next day. Yum!

The Fickle Body

My alarm went off at 6:30 this morning, as persistent as always, and I got up to do my morning practice before the sun had a chance to heat my apartment to baking temperature. My practice was going well; my back wasn't as stiff as it's been the last few days and my hamstrings were more than willing to comply with my demands. The standing sequence flew by in a state of near meditation. Before I knew it I was on the floor and into the Marichyasanas. Tuned into my body but essentially zoned out from the rest of the world, I wrapped my arm around my shin to bind my hands and.... I couldn't reach my hands together! I haven't struggled to bind my Marichyasana B since I first started teacher training! I tried adjusting the placement of my arm, the placement of my feet, still nothing. So, I accepted defeat and moved on to finish my practice. While I was laying in Savasana at the end, it occurred to me how discouraging something like this could be for beginners.

I believe in yoga there is an expectation that once we've accomplished something, that's it. We can do it as long as we continue to practice. Unfortunately, nobody told our bodies about this theory. Every day is different. We are affected not only in the gross physical body, but our astral and causal bodies as well. Considering all aspects of my life right now, I imagine I just slept on my shoulder all night making it too stiff to twist my arm around my back today. However, it's also possible that all of those emotions I dealt with over the weekend (and discussed with you all on Monday) may very well have manifested themselves physically. It is common to get blocks in our system as the result of built up emotion. And yoga is the ideal way to release these blocks. There is a great article in Yoga Journal about it, Emotions in Motion. I highly recommend reading it!

So, to everyone out there reading, don't be discouraged if your body seems fickle in practice. Not only is it normal, it's healthy! Just remember to respect yourself - ahimsa every day!

Polenta with Black Beans

This recipe is from the Student's Vegetarian Cookbook, by Carole Raymond. This is a great cookbook! Everything in it is quick, easy, and cheap! Plus, it's full of cooking and storage tips ideal for the non-chefs in the world (like yours truly).

Beans

1 teaspoon olive oil

1/2 cup chopped onion (about 1/2 small)

2 cloves garlic, minced

1 teaspoon dried thyme

1 (14-1/2 oz) can diced or ready-cut tomatoes, undrained

1 (15 oz) can black beans, rinsed and drained

Polenta

1/2 cup cornmeal

2 cups water

Grated Parmesan cheese

1 tablespoon chopped fresh parsley (optional)

1. Heat the oil in a medium skillet over medium heat. Add the onion, garlic, and thyme. Saute on medium heat for 3 to 5 minutes, until the onion is tender. Add the tomatoes and beans. Reduce the eat to low and gently simmer the bean mixture while you prepare the polenta.

2. In a small bowl, combine the cornmeal and 1/2 cup water. Set aside. In a medium saucepan, bring 1-1/2 cups water to a boil; pour in the cornmeal mixture and stir; reduce the heat to its lowest setting. Cook, stirring frequently, until the mixture is thick and smooth, about 10 minutes. If the polenta sticks to the bottom of the pot, add more water, one tablespoon at a time.

3. Serve beans and polenta side by side. Sprinkle with Parmesan cheese and chopped parsley if you desire.

I ended up with a TON of leftover polenta. I poured it into a container and refrigerated it. It firms when it cools, making it ideal for slicing up later.  You can reheat it in a skillet, in the oven, or the broiler. 

The Voices In My Head

The last person I talked to was the check-out man at the grocery store.  We had a riveting conversation about my food selections and evident dietary proclivities. "I tried being a vegetarian once," he told me, "but I missed my bacon."  This was Saturday morning.  It has now been over 48 hours since I have spoken to anyone. The internet in my apartment is down and I don't have a television, so I was left listening to the chatter in my head for the weekend.

I was surprised by how active my mind was when removed from external stimuli. My brain would spontaneously bring up memories, ranging from early childhood to just last week, and brood. I found my emotions swinging from anger, to joy, to embarrassment, to sadness, to elation, and back again. Somewhere along this roller-coaster ride I realized how much of my (generally) peaceful demeanor has become dependent on my interactions with others. Fortunately, I also discovered my ability to talk myself out of the extreme highs and lows (as well as my ability to talk myself into those highs and lows).

So what does this have to do with yoga? Yogah cittavrtti nirodhah - Yoga is the cessation of movements in the consciousness. Whoa. I've got a long ways to go! But I am not discouraged.  There were moments, however brief, during this unintentional vow of silence, that I caught a glimpse of internal silence. Sutra III.9 teaches that, "Study of the silent moments between rising and restraining subliminal impressions is the transformation of consciousness towards (cessation)." And so, I will continue to steer my thoughts towards a higher path, and perhaps the next time I'm in social isolation my roller-coaster will bear a greater resemblance to a kiddie ride than the Towering Terror I rode this weekend.

Sitali (Sheetali) Pranayama

Happy July!  In celebration of summer, here's a great pranayama for cooling down (mentally and physically)!

Sitali (Sheetali) Pranayama
Sit comfortably
Close your eyes and relax your body
Extend your tongue outside your mouth as far as possible
Fold the sides of your tongue up to form a tube (like a taco shell or hot dog bun - if you can't do this with your tongue skip down to Sitkari Pranayama)
Inhale slowly and smoothly through your rolled tongue
At the end of inhalation, bring your tongue back and close your mouth
Exhale through your nose
Repeat this practice 10-15 rounds

Sitkari (Sheetkari) Pranayama
Sit comfortably
Close your eyes and relax your body
Hold your teeth lightly together
Separate your lips, exposing your teeth
Inhale slowly and smoothly through your teeth
At the end of inhalation, close your mouth
Exhale through your nose
Repeat this practice 10-15 rounds