The Fire Of The Soul

 

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Vector sun background. Only for your designNamaste,

Happy June.  I hope wherever you are that your spring has been bright and filled with light.

Life is moving along here in Cowichan Bay, and I am fully enjoying the longer days and the brightness that seems to infuse my soul in the summertime. The sunlight and the warmer weather seems to brighten everything.  

There is lots going on and happening in my world, life is full, but very integrated and peace is everywhere, even in any challenges that arise.  I have a busy month and summer coming up.  I am off to Michigan next week to co-facilitate a Clinical Intensive For Ayurvedic Practitioner Students.  As always it is going to be such an honour to work with my teacher, Dr.Paul Dugliss, and with so many of the students I have been working with online.  There is also a wonderful new course- Ayurveda for Yoga Teachers that I have been co-creating with some amazing beings- See more info down below and please feel free to share the link with any one you know that may be interested.

Overall life is good, and I am enjoying the flow of all things. When I have down time I enjoy the magic of being, and when things are busy it feels exciting and invigorating to be taken by the flow. I am as always in awe and gratitude of life and its expression. What a gift. What an experience. Its a powerful time to be alive, and I feel so blessed to be connected to such a beautiful community of beings, near and far.

 

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photo credit to: Robert Cerins

Our last class of the Spring Session is this Wednesday, June 11. The Summer Session of  Yoga will begin on Monday, June 30 at the beautiful Providence Farm.   We will be outside in the meadows, surrounded and supported by nature- It’s truly magical.   We have also been blessed to have some wonderful local musicians come and play for us on Mondays.  Yes that is right LIVE MUSIC MONDAYS– it’s wonderful to practice to the vibrations of local sound yogis.  The class is great for all levels, and a beautiful community to practice with. Suggested Donation is $15.

As always I am offering beautiful and wonderful Bodywork Therapies, so soothing and nurturing, conscious healing, on such deep levels- in a very gentle heart opening space.  ConsultationsAyurvedic CounsellingTarot Readings, and Jyotish Astrology are also available.

 


 

The Fire Of Our Soul

unnamed (6)June is here, and with it is the beautiful sunshine- the glorious light that really reflects the magic of all that we are. For many of us it has been a challenging time.  A time where old emotions and memories are coming to the surface, old stuff that we thought we were done with.  I am also noticing lots of muscular pain, and body sensation as these old memories are coming to the surface. It almost feels as if to become more flexible we must first tighten up and give the old places a space to breathe before they can transform and move out of us.  

This entire process or the space that we are in feels like a blossoming on a very large scale.  Even though things seem to be moving very quickly, there is a sense of strong roots, and a flexible stem.   The feelings that come up, or the sensations in the body that we experience, may be very intense, but they are not ungrounded, they have form and feeling and there is nothing to do but to express them, and to be with them.  To embrace them totally as what is needed for this moment.  Notice if you have the tendency to push things down.  Well it doesn’t seem to be working these days, it just sticks around and rises up until you listen to it.  

Anger seems to be a big one for many these days.  This seems to be a manifestation of the fire of the heart, it’s not letting things slide by so easily, it doesn’t want to repeat the old patterns. This anger is not just any anger, its a flame that is directing us where to move, showing us what is not serving us, illuminating what needs to be released.  Often if we are supressing our desires, or the desires of the soul we can just feel stuck and heavy.  That time is over, the fire has been lit and it’s up to us to caretake it and to allow it to burn brightly. Things may ignite and shift quickly, but the purpose is clear, light is flowing, and as we step into who we are, as we honour our deepest path, we can truly feel that universal energy supporting us.  Fear may still come up, or anxiety, but it feels like the time for that is shifting, and that movement is at hand. Take time to notice your body, to step into the aches and pains, to feel the beating of your heart, and to fully own all and everything that you are.  

 


 

Recipe Of The Month

unnamed (8)The abundance of kale, spinach and arugala in my garden inspired me to get creative in the kitchen last week. I was also blessed to receive some beautiful milk that I was able to make into homemade cheese- For those vegans out there you can easily substitute tofu for this recipe.  The greens mix was spicy, with a bit of fire and energy from garlic, and warmer spices, and the paneer offered a delightful cool taste and texture to the mix. It was really simple to make, and oh so tasty.  I would love to hear how it worked for you, and if there are other vegan options other than Tofu, let me know, I would love to share.

Ingredients

  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • Salt
  • 3 tablespoons plus 1 1/2 tablespoons vegetable oil
  • 12 ounces homemade paneer or tofu (recipe follows)
  • 2-3 cups cooked and blended greens(any kind)
  • 1 medium white onion, finely chopped
  • 1 (1-inch thumb) ginger, peeled and minced (about 1 tablespoon)
  • 4 cloves garlic, minced
  • 1 large green serrano chile, finely chopped (seeds removed if you don’t like it spicy!) any kind of hot chili is fine
  • 1/2 teaspoon garam masala spice mix
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin

Directions

  • In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you’re using the homemade kind. Let the cubes marinate while you get the rest of your ingredients together and prepped.
  • Steam the greens until they are quite wilted and moist. Squeeze them out.  Place in a blender or a food processor and bring them to the consistency of your choice- I like them a little less than pureed.
  • Place a large skillet over medium heat, and add the paneer or the tofu as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.
  • Add the remaining 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. Now here’s the important part: saute the mixture until it’s evenly toffee-coloured, which should take about 15 minutes. Don’t skip this step – this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.
  • Add the garam masala, coriander and cumin. If you haven’t already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes
  • Add the greens and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.

This recipe was adapted from the foodnetwork.com


 

 

Paneer- A note on milk and milk products


unnamed (9)In Ayurveda the belief is that pure milk, from a happy, contented and well fed cow is one of the most nurturing foods for our bodies.  This milk is easy for most people to digest when it is cooked properly and consumed warm, with spices.  Unfortunately it is very difficult to obtain milk like this from a healthy, happy cow in the west. Even many organic sources are not always what they seem to be. Organic is better than not, and local is best. And remember to eat it with joy and love, giving respect to the beautiful life that shared part of itself with us.

 

Homemade Paneer 

Ingredients

1/2 gallon organic or raw whole milk, not pasteurized
1/4 cup lemon juice
1/4 to 1/2 teaspoon salt

 

Equipment

4-quart saucepan
Strainer or colander
Mixing bowl
Cheesecloth, nut bag, or other cloths for straining
Dinner plates
Something Heavy

Instructions

  • Heat the milk: Pour the milk into the saucepan and set over medium heat. Bring the milk to a bare simmer — just below the boil at around 200°F. Stir the milk occasionally, scraping the bottom of the pot to make sure the milk doesn’t scald. When ready, the milk will look foamy and steamy.  If the milk reaches boiling, thats fine- it will still make cheese.
  • Add the lemon juice: Remove the milk from heat and stir in the lemon juice. The milk should begin to curdle immediately, but it’s ok if it doesn’t.
  • Let the milk stand for 10 minutes: Cover the milk and let stand for 10 minutes to give the acid time to completely separate the curds and whey. At the end of 10 minutes, the curds should be completely separated and the liquid should look yellow and watery. If the milk hasn’t separated, try adding another tablespoon of acid. 
  • Strain the curds: Set a strainer or colander over a mixing bowl and line it with cheesecloth, a nut bag, or other straining cloth. Carefully pour the curds into the strainer, letting the whey collect in the bowl beneath.
  • Squeeze the curds: Gather the cheesecloth in your hand and gently squeeze to remove the excess whey.
  • Salt the curds: Open the cheesecloth and sprinkle 1/4 teaspoon of salt over the curds. Stir gently and taste. Add more salt if desired.
  • Press the curds: Transfer the curds (still in the cheesecloth) to a large dinner plate. Shape them into a rough square and then fold the cheesecloth tightly around the curds to form a neat rectangular package. Set a second plate on top of the package and weigh it down. Press for at least 15 minutes or up to 1 hour.
  • Use or refrigerate the paneer: Once pressed, your paneer is finished and ready to use. You can use it immediately or refrigerate for up to two days. Refrigerated paneer will be firmer and less likely to crumble than fresh paneer.
This recipe and picture was shared from a great cooking blog- thekitchn.com

The Power Of Love Is In Your Hands

I often talk about our own healing potential, and the ability to create huge transformation in our life with subtle energy works. I hope you enjoy this short video sharing one of my favorite techniques.
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I am SO excited to share the most transformative, and powerful offering yet:)
A course on Ayurveda for Yoga Teachers- Abundance, Transformation, And The Knowledge Of Nature (Consiousness) is waiting for you and your students- Join us as we transform our lives, and the lives of all who we share with.This is a course designed to share the ancient knowledge of Ayurveda with your yoga students, as well as to deepen your own experience of your being, and of your consciousness, all while creating abundance and flow in your life.  You will learn practical tools as well as deepen your experience of the subtle energy of our beings.  You will walk away with many tools to share all of this knowledge with your students, spreading the light of Ayurveda and its magic into your community.I am blessed to be working with such amazing beings as Dr.Paul DuglissSandra Dugliss, Dave Lesinski, and Wendy Arniell.  Please check out the website for more info, and don’t hesitate to contact me for more details.  There is a free conference call this Tuesday, June 10 at 10:30 PST- register for it here.  Please feel free to share this with any yoga teacher that may be interested. Thank you:)  

unnamed (11)Much love and gratitude to you all for taking the time to read this.  As always I welcome comments and feeback  and so enjoy connecting with each and every one of you.  Wishing you a beautiful day :)
AsraelThis picture is a work in progress from my dear friend, the artist Coco Jones- Please check her out here

 

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