The vegetables swim in a light, golden broth with heady scents of cumin, parsley, fresh cilantro.
This vegetable dish (sev tamaata nu shaak) is eaten as part of a regular Indian meal and has no garlic or onion and is gluten-free. It is perfect with whole wheat roti or gluten-free millet roti (bajra na rotla).
Delicate fennel and sweet oranges go well together to make a very refreshing, light salad. If you like onions, go ahead and add some thinly sliced red onions or some chopped scallion greens. We prefer ours without onions. Chill for 2 to 8 hours hours for the flavors to blend and the fennel to become... Continue Reading →
In this version of the short story from the Prashnopanishad, we get an insightful introduction to the importance of the vital energy...As Prana left, the sounds, colors, fragrances, tastes, physical sensations, and the mind, all faded and disappeared. The Senses ceased to exist.
Split lentils (masoor dal) are bright orange in color but they turn yellow when cooked. Mainstream grocery stores carry them. This is an easy, everyday dish, a source of protein in an Indian meal. Families have different dals and beans each day. We sometimes enjoy a bowl of slightly thinned out dal as a bowl... Continue Reading →
Travel is our family's window into a world of possibilities. And food is surely a big part. This beet spread was served to us in Morocco at a small family Lebanese restaurant owned by a couple.
This recipe is mainly fresh fennel. There is no gluten or cream even though it is a creamy soup. Delicious hot or cold and less than five ingredients.
Full of mushroom flavor, creamy with no cream, gluten-free, and so comforting. It is fast food taking less than 20 minutes and less than 5 ingredients.
https://www.youtube.com/watch?v=R6Il-vBooKA&feature=youtu.be This meditation was done by Meena Modi through Zoom on April 26, 2020 as a part of a series of Yoga Nidras in response to the COVID-19 crisis. The sky of awareness provides relief from the stress and anxiety, becoming a refuge of peace. Green Mountain by Li Po (translated by A.S. Kline) You... Continue Reading →
Looking at a packet of farro one day, I thought of a new version of sabudana khitchdi (tapioca dish). And it worked--nutty, flavorful, light and nutritious. Quinoa makes it vegan. Whole meal in 30 minutes, portable.
What we feed the mind, affects the health of the mind. So it is important to boost ourselves up with people who make us feel good, who bring out the best in us, not drag us down. Indulge in activities are constructive and uplifting. Do things that make you happy, peaceful, content, in a healthy way.
"To love means to open ourselves to grief, sorrow, and disappointment as well as to joy, fulfillment, and thus an intensity of consciousness that before we did not know was possible." This quote from the American psychologist Rollo May spoke to many in this room.
If we are deeply aware of what we feel, grief has the potential to dramatically change our old habitual thinking. We can be transformed by it and find an enduring sense of peace. It may force a re-examination of everything.
The clouds that wander through the sky Have no roots, no home; Nor do the distinctive thoughts that float through the mind.
In this meditation there is contemplation on some of the conditioned habitual thinking. What excess baggage is weighing us down, preventing us from getting where we need to go.