"According to the Yoga system, one basic problem disturbs the mind: a compulsion to look outward, rather than inward, for satisfaction. The mind attaches to a sense object, an object of desire- food, sex, money, power, cars, clothes and so on-in the false belief that this object will deliver satisfaction. The experience of happiness that depends on an object will ultimately come to an end. True satisfaction, the state of sattva in the mind, is content and unmoved by desire. A steady practice of turning the attention lovingly onwards will uncover this natural state. Yoga of food is a practice of cultivating love for the body through true nourishment" an exerpt from my friend's Kate O'donnell book 'Everyday Ayurveda Cooking for a calm, clear mind'.
I'm a big advocate of looking at asana practice as a trampoline to turn life into a 24 hour yoga practice. This does not mean that you can't make mistakes and that you always must do moral things. Living established in yoga means you are committing to live in awareness, mistakes and failures turn into lessons to continue to refine your life choices, so that eventually you embody what you practice. The practice of Ashtanga Yoga, when done consistently with devotion, determination, discipline and diligency, transforms the practitioner from the inside out hence changes don't need to be made, they happen. The duty of the practitioner or sadhaka is to be curious about the process so that when changes do occur, they are taken as opportunities to practice self study and study of scriptures to best understand these changes and how to deal with them.
Diet is a big part of this. We are what we eat. As one advances in the practice and becomes established in it, awareness begins to heighten, choices and tastes for the picking of food begin to be more specific. Ayurveda is the science of life. It has been my guiding reference. If you are curious to leArn the basics and begin to turn your kitchen into an ayurvedic temple I encourage you to pick up this book! I'm leaving you today with a Green Soup recipe great for this spring season. Scroll to the bottom to find the link for the recipe.
1 cup broccoli
2 cups spinach
1/2 cup collards
1 cup kale
1 small avocado
1 handful curly parsley
1 tbsp olive oil
2 cloves garlic
2 tsp dried oregano
black pepper to taste
salt to taste
Add oil, chopped garlic, chopped broccoli, chopped kale, collards and salt to a medium pan and let cook for 5 minutes, stirring frequently. Add enough water to cover everything. Let boil with lid for 5 - 10 minutes. Then add spinach, turn off heat and let sit with lid on for 3 minutes.
Transfer all the content to a food processor or blender. Add avocado, parsley, oregano, black pepper and salt to taste if more is needed. Blend until smooth.
1 cup chickpeas soaked over night
1 tsp cumin powder
1 tsp curry pwder
1/2 tsp cayenne pepper
1 tbsp coconut oil or olive oil
Cook the pre soaked chickpeas with a little baking soda and salt. Once ready drain all the water well and dry with a paper towel. Mix chickpeas with all the spices in a small bowl and then spread evenly on a pan. Bake at 375 for 10-15 or until crunchy.