Sat Nam everyone. I hope you've all had a great week. If you didn't make it to my cooking class at YP on Tuesday, which was a blast, I'm doing another one on August 24th.
This week's recipe is, and it's a fun one!!
"Southwest" Spring Rolls filled with Cabbage, Onions, and Sprouted Quinoa, with a Tomatillo Avocado Dipping Sauce
(Vegan, Almost Raw, Gluten Free, Nut Free)
I'm going to utilize another one of my weekly recipes. If you look back at my first post for July 1st, the Tomatillo Avocado Salsa. This week we are going to use that as our "sauce" for our Spring Rolls. That will be used as a "marinade" for the filling and as a dipping sauce.
Ingredients:
1/2 head green cabbage
1 medium red onion
2 ears of corn
1 bunch of cilantro
2 each serrano chiles
1 English cucumber
2 cups sprouted quinoa, (need to do about 24 hours prior to use)
1 package rice paper wraps
Salt and Pepper
Directions:
-Sprouting quinoa you say? EASY. Quinoa is a very small grain, so it sprouts very quickly. First, you put 2 cups of dry quinoa into a large enough bowl to fully immerse them. Run cold water over the quinoa for about 3-4 minutes, stirring to make sure none of them are sticking together. Heard someone say that if they float, they're witches, so pour those off with the water as your drain them. Then you strain the quinoa, shake off excess water, put in a glass jar with, and cover it with a cloth. (Needs to breathe) About 8-10 hours later, you repeat the rinsing, straining and jarring process. Again, at the 8-10 hour mark, your quinoa should be sprouted, slightly crunchy, and good, good, good. If not repeat once more. Rinse, strain well, and store them in a container, in the fridge, with a damp cloth in the bottom to help keep them moist, but not wet.
-About an hour before you are going to serve the spring rolls, julienne, (thin strips,) the onions, cucumber, and green cabbage, chop the cilantro, cut the corn off of the ear, dice the chiles into small pieces, and put into a bowl. Add about 1/2 cup of the tomatillo salsa, salt and pepper to taste and mix well. Put in the fridge to keep cool.
-When you're ready to serve, get a plate/bowl/pie pan that is large enough to dip the rice paper into with water. Dip one wrap at a time into the water for a few seconds, and place about 1/2 cup of the cabbage mixture into the middle of the wrap. The paper is a little stiff still, so be firmly gentle, fold the sides towards the middle and over the mix, roll into the burrito shape we, as Arizonans know and love. It may take a few practice rolls, but it is pretty straight forward.
-Serve chilled the Tomatillo Avocado Salsa as the dipping sauce.
Tips and Comments about this recipe:
-These are very fun to make, especially if you're having friends over and you make it an interactive experience.
-You can substitute cooked black beans for the quinoa.
-Sprouting is EASY. Check out youtube, or google for tips and techniques for other grains. You won't understand why you've never done it before.
-You can literally choose anything to fill the wraps with.
-Almost raw because I'm not sure about how the spring roll paper is made. I'm assuming it's cooked to some extent.
That's it. Pretty simple. If you have any questions, comments, or concerns about this post, please contact me at raisingh108@gmail.com. Any requests?? Send those as well.
Until next week, Sat Nam, and remember nurture your creativity and your belly by making your own food.
Rai Singh
Thursday, July 29, 2010
Ayurveda to Beat the Heat
We are truly blessed to have this special post by Paramliv Kaur. Paramliv recently came to our community from Santa Cruz. She has so willingly offered to share some of her knowledge with us. Maybe, this will become a regular thing. Thank you Paramliv Kaur!!! AND please, if you appreciate this post, let her know. Her contact info is at the bottom.
Ayurveda to Beat the Heat
Just moving from Santa Cruz, California I am having to adjust my own diet to balance the abundance of the fire element effecting Pitta dosha {fire + water elements} here in Arizona. I am called to eat more cooling foods… my taste buds crave sweet, bitter and astringent, all balancing to Pitta dosha.
Since Ayurveda balances through the application of opposites, we should be aware of the qualities of Pitta - hot, sharp, light, oily, liquid, and mobile (or spreading). We can then logically see that by bringing the qualities of cool, slow, heavy, dry, dense and stable into our diet and lifestyle we can counteract the environmental influences. Below are some ideas for balancing Pitta:
Tastes to Balance Pitta
Sweet {Earth + Water - oily, cooling, heavy}: Rice, wheat, milk, dates, maple syrup, seasonal fruits (especially watermelon)
Bitter {Air + Space - cool, light and dry}: Leafy greens, bitter melon, aloe vera, fenugreek, tumeric, dandelion, rhubarb
Astringent {Air +Earth - cooling, drying, heavy}: Tumeric, green tea, pomegranate, chickpeas, green beans
Diet: Favor leafy greens, watermelon, cucumber, cilantro and whole grains. Avoid excess oil and salt, pungent – spicy, sour – citrus and fermented foods (alcohol, vinegar) and cheese.
Summer Lassi: A good Pitta pacifying drink. Try blending ¼ cup yogurt to 1 cup water and ¼ t. roasted cumin seed. Or for a sweet variation replace cumin with 2 T. sucanat or other sweetener and 1 drop rose water.
Summer Kitcharee: ½ cup basmati rice, ½ cup split mung dahl, ¼ cup grated coconut, 1 T. chopped ginger, 2 t. cumin seed, 1 T. ghee, 1 t. tumeric, ¼ cup chopped cilantro and 1 t. salt. Wash rice and dahl and combine with 3-4 cups water, ginger and coconut. Bring to a boil and lower heat to medium-low and cook partially covered until done. Heat ghee and add cumin seed. When seeds pop add tumeric briefly and remove from heat. Add to kitcharee with cilantro and salt to taste. May serve with lime wedges.
Lifestyle: Limit exposure to sun and wear sunglasses, daily self-massage with coconut or sunflower oil before shower, listen to calming music, moderate exercise during the coolest part of the day.
Yoga: Sitali pranayama, left nostril breathing, forward bends, twists, quiet meditation
Signs of Excess Pitta: Acid indigestion, burning sensations including heartburn, irritability, anger or cynicism, headaches, inflammation, skin eruptions or rashes, fever, profuse sweating, excessive hunger, nausea and vomiting.
Throughout your day bring your awareness to your diet and lifestyle choices and how certain foods or activities affect you and begin to play with balancing through opposites. I find that it’s helpful to keep a journal to notate the effects.
May we live and eat in harmony with Mother Nature and may we be healed through our conscious choices!
Sat Nam,
Paramliv Kaur
Paramliv Kaur can be reached at paramlivkaur@gmail.com. She welcomes any comments or questions you may have about this post or other ayurvedic questions.
Ayurveda to Beat the Heat
Just moving from Santa Cruz, California I am having to adjust my own diet to balance the abundance of the fire element effecting Pitta dosha {fire + water elements} here in Arizona. I am called to eat more cooling foods… my taste buds crave sweet, bitter and astringent, all balancing to Pitta dosha.
Since Ayurveda balances through the application of opposites, we should be aware of the qualities of Pitta - hot, sharp, light, oily, liquid, and mobile (or spreading). We can then logically see that by bringing the qualities of cool, slow, heavy, dry, dense and stable into our diet and lifestyle we can counteract the environmental influences. Below are some ideas for balancing Pitta:
Tastes to Balance Pitta
Sweet {Earth + Water - oily, cooling, heavy}: Rice, wheat, milk, dates, maple syrup, seasonal fruits (especially watermelon)
Bitter {Air + Space - cool, light and dry}: Leafy greens, bitter melon, aloe vera, fenugreek, tumeric, dandelion, rhubarb
Astringent {Air +Earth - cooling, drying, heavy}: Tumeric, green tea, pomegranate, chickpeas, green beans
Diet: Favor leafy greens, watermelon, cucumber, cilantro and whole grains. Avoid excess oil and salt, pungent – spicy, sour – citrus and fermented foods (alcohol, vinegar) and cheese.
Summer Lassi: A good Pitta pacifying drink. Try blending ¼ cup yogurt to 1 cup water and ¼ t. roasted cumin seed. Or for a sweet variation replace cumin with 2 T. sucanat or other sweetener and 1 drop rose water.
Summer Kitcharee: ½ cup basmati rice, ½ cup split mung dahl, ¼ cup grated coconut, 1 T. chopped ginger, 2 t. cumin seed, 1 T. ghee, 1 t. tumeric, ¼ cup chopped cilantro and 1 t. salt. Wash rice and dahl and combine with 3-4 cups water, ginger and coconut. Bring to a boil and lower heat to medium-low and cook partially covered until done. Heat ghee and add cumin seed. When seeds pop add tumeric briefly and remove from heat. Add to kitcharee with cilantro and salt to taste. May serve with lime wedges.
Lifestyle: Limit exposure to sun and wear sunglasses, daily self-massage with coconut or sunflower oil before shower, listen to calming music, moderate exercise during the coolest part of the day.
Yoga: Sitali pranayama, left nostril breathing, forward bends, twists, quiet meditation
Signs of Excess Pitta: Acid indigestion, burning sensations including heartburn, irritability, anger or cynicism, headaches, inflammation, skin eruptions or rashes, fever, profuse sweating, excessive hunger, nausea and vomiting.
Throughout your day bring your awareness to your diet and lifestyle choices and how certain foods or activities affect you and begin to play with balancing through opposites. I find that it’s helpful to keep a journal to notate the effects.
May we live and eat in harmony with Mother Nature and may we be healed through our conscious choices!
Sat Nam,
Paramliv Kaur
Paramliv Kaur can be reached at paramlivkaur@gmail.com. She welcomes any comments or questions you may have about this post or other ayurvedic questions.
Meditation Post---- "Keeping Up with Yoga: Get to Class!"
This post is gifted to us by Kewal Kaur Khalsa. She is a busy, Mom, wife, teacher, and writer of her own blog, and has written for others, including Spirit Voyage. This is more about "how do we get to class to have that experience?"
Thank you Kewal Kaur!!
Keeping Up with Yoga: Get to Class!
There are plenty of yoga poses and meditations that are challenging (stretch pose gets just about anybody if it's done long enough!) but the part of attending yoga class that is the hardest for me is actually getting myself in the door. It takes schedule planning, child care negotiations, skilled timing, overcoming the end-of-day exhaustion...and even then, something unexpected pops up at the last minute. Every single time. But if I can just get my body in the yoga room then the moment always comes. We've tuned in, I'm moving and breathing and letting go of tension, and then suddenly....ahhhh. I can't help but think, "Thank God I managed to get here."
Whether the challenges are related to work, family, or just "things to do" or as simple as a distracting bag of chips ("Well, NOW I can't go to class – I have a full belly!"), yoga is still so very worth the effort (where else can you tune up your body, mind, and spirit and bliss out in just over an hour?). Luckily, there are some helpful habits that can help integrate yoga class into life.
Put it On the Calendar
Don't just hope to make it to class. Schedule it. Put in on your calendar. Plan around it as an important appointment in your day – because it is.
Make it Known
Tell the people in your life what your yoga plans are. Give advance notice, as much as possible, so they are prepared for you to be unavailable during class times. Tell them why yoga is important to you. If possible, invite their support, which can come in handy when you need some encouragement.
Practice Little Bits Throughout the Day
Take five minutes to breath deeply. Listen to mantra in your car. Do some spinal flexing in your chair. Little experiences can be great for re-centering and reminding us of the benefits of yoga. Have a little taste and you'll be more motivated to enjoy more.
Get a Yoga Buddy
Committing to attending yoga class with another person often will provide enough push to make it happen. If the other person has arranged their life and you know they are counting on you, it is a lot harder to bail out. Plus, it is nice to have someone to talk to after class, who shares the bliss and is right there with you. You can inspire each other to keep up.
These are just a few suggestions for keeping up with yoga classes. It is easy to feel motivated after yoga class, when we are enjoying the benefits. Setting up a few methods of encouragement ensures that we make it there and can get to the enjoyment part. See you at class!
Now that you know some of her tips, contact her on FB and make a date to come to class together. I expect to see you YP. No more excuses.
We here at YP are always looking for anyone to contribute to the meditation post. If you have an experience that you want to share, or any questions or comments, please feel free to email me at raisingh108@gmail.com.
Sat Nam and Keep Up!
Thank you Kewal Kaur!!
Keeping Up with Yoga: Get to Class!
There are plenty of yoga poses and meditations that are challenging (stretch pose gets just about anybody if it's done long enough!) but the part of attending yoga class that is the hardest for me is actually getting myself in the door. It takes schedule planning, child care negotiations, skilled timing, overcoming the end-of-day exhaustion...and even then, something unexpected pops up at the last minute. Every single time. But if I can just get my body in the yoga room then the moment always comes. We've tuned in, I'm moving and breathing and letting go of tension, and then suddenly....ahhhh. I can't help but think, "Thank God I managed to get here."
Whether the challenges are related to work, family, or just "things to do" or as simple as a distracting bag of chips ("Well, NOW I can't go to class – I have a full belly!"), yoga is still so very worth the effort (where else can you tune up your body, mind, and spirit and bliss out in just over an hour?). Luckily, there are some helpful habits that can help integrate yoga class into life.
Put it On the Calendar
Don't just hope to make it to class. Schedule it. Put in on your calendar. Plan around it as an important appointment in your day – because it is.
Make it Known
Tell the people in your life what your yoga plans are. Give advance notice, as much as possible, so they are prepared for you to be unavailable during class times. Tell them why yoga is important to you. If possible, invite their support, which can come in handy when you need some encouragement.
Practice Little Bits Throughout the Day
Take five minutes to breath deeply. Listen to mantra in your car. Do some spinal flexing in your chair. Little experiences can be great for re-centering and reminding us of the benefits of yoga. Have a little taste and you'll be more motivated to enjoy more.
Get a Yoga Buddy
Committing to attending yoga class with another person often will provide enough push to make it happen. If the other person has arranged their life and you know they are counting on you, it is a lot harder to bail out. Plus, it is nice to have someone to talk to after class, who shares the bliss and is right there with you. You can inspire each other to keep up.
These are just a few suggestions for keeping up with yoga classes. It is easy to feel motivated after yoga class, when we are enjoying the benefits. Setting up a few methods of encouragement ensures that we make it there and can get to the enjoyment part. See you at class!
Now that you know some of her tips, contact her on FB and make a date to come to class together. I expect to see you YP. No more excuses.
We here at YP are always looking for anyone to contribute to the meditation post. If you have an experience that you want to share, or any questions or comments, please feel free to email me at raisingh108@gmail.com.
Sat Nam and Keep Up!
Friday, July 23, 2010
Rai Singh's "No Bones About It" Recipe for the Week, July 22, 2010
Goodness, my week got away from me, and I'm just getting this posted. If you've been patiently, I thank you.
First, I want to invite you all to Yoga Phoenix next Tuesday the 27th at 7pm for a cooking class. The cost is $20, and it we will go over some basic knife skills, saute, and blanching veggies. The menu is a Roasted Tomato Salsa, The Carrot Beet Salad from last week's recipe and for dinner we will have A Veggie Stir Fry w/Pressed Tofu in a Coconut Curry Cream Sauce Served with Brown Rice/Lentils.
This week's recipe is:
Spaghetti Squash with Sauteed Zucchini, Mushrooms, Onions and Fresh Herbs, Served with a Tomato Sauce
(Vegan, Gluten Free, Nut Free)
Ingredients:
1 each-spaghetti squash
2 cups-zucchini, diced
2 cups-mushrooms, sliced
1 each-medium red onion, diced
1Tbl-garlic, chopped
1 quart jar of your favorite pasta sauce. (the recipe I have would be a blog post)
Salt and Pepper
fresh herbs of your choice
olive oil
Directions:
-Very, very carefully, cut the spaghetti squash in half lengthwise, and take out the seeds. Pour olive oil, salt and pepper on a sheet pan, and place the squash flesh down on the pan, and bake in a 350 degree oven for about 30-45 minutes. Time varies on the size of the squash, so start with 30 minutes. What you're looking for is the peel to seperate from the flesh. You can tap on it with your fingernail to determine when it is done, or turn it over and test the flesh with a fork. You want the squash to be just barely done. Set squash aside to cool.
-When squash is cool enough to handle, take off the peel and seperate the flesh into the spaghetti like strands. A fork works well, or jsut use your hands.
-Prep and cut the mushroom, zucchini, onion, garlic, and herbs. In a saute pan, add 2 tbl olive oil to heat. When oil is hot add garlic first, for just a few seconds, then onions, for a few more, and then add remaining veggies, season with salt and pepper to taste. When the mushrooms and zucchini are about half way done, add the squash to the mix. Add the herbs at the very end of the saute process, and set aside.
-Heat up pasta sauce in a sauce pan.
To serve:
-Whether you're using it as the vegetable portion of a meal, or as the meal itself, you add the tomato sauce on top of the squash.
Tips and Comments about this recipe:
-Be careful when cutting the raw squash!!!
-If you're not vegan, you can reduce 1 cup of cream by about half, in a sauce and spoon it right in the middle of the tomato sauce. It adds a great color contrast to the plate.
-You can also serve the squash mixture cold, and the tomato sauce hot.
I try to make my recipes simple and approachable, at the same time, unique, delicious and fun. As always, your comments, concerns, and questions are much appreciated. You can reach me directly at raisingh108@gmail.com for anything related to this blog.
Sat Nam, and remember, nurture your creativity, and your belly by making your own food.
See you next week,
Rai Singh
First, I want to invite you all to Yoga Phoenix next Tuesday the 27th at 7pm for a cooking class. The cost is $20, and it we will go over some basic knife skills, saute, and blanching veggies. The menu is a Roasted Tomato Salsa, The Carrot Beet Salad from last week's recipe and for dinner we will have A Veggie Stir Fry w/Pressed Tofu in a Coconut Curry Cream Sauce Served with Brown Rice/Lentils.
This week's recipe is:
Spaghetti Squash with Sauteed Zucchini, Mushrooms, Onions and Fresh Herbs, Served with a Tomato Sauce
(Vegan, Gluten Free, Nut Free)
Ingredients:
1 each-spaghetti squash
2 cups-zucchini, diced
2 cups-mushrooms, sliced
1 each-medium red onion, diced
1Tbl-garlic, chopped
1 quart jar of your favorite pasta sauce. (the recipe I have would be a blog post)
Salt and Pepper
fresh herbs of your choice
olive oil
Directions:
-Very, very carefully, cut the spaghetti squash in half lengthwise, and take out the seeds. Pour olive oil, salt and pepper on a sheet pan, and place the squash flesh down on the pan, and bake in a 350 degree oven for about 30-45 minutes. Time varies on the size of the squash, so start with 30 minutes. What you're looking for is the peel to seperate from the flesh. You can tap on it with your fingernail to determine when it is done, or turn it over and test the flesh with a fork. You want the squash to be just barely done. Set squash aside to cool.
-When squash is cool enough to handle, take off the peel and seperate the flesh into the spaghetti like strands. A fork works well, or jsut use your hands.
-Prep and cut the mushroom, zucchini, onion, garlic, and herbs. In a saute pan, add 2 tbl olive oil to heat. When oil is hot add garlic first, for just a few seconds, then onions, for a few more, and then add remaining veggies, season with salt and pepper to taste. When the mushrooms and zucchini are about half way done, add the squash to the mix. Add the herbs at the very end of the saute process, and set aside.
-Heat up pasta sauce in a sauce pan.
To serve:
-Whether you're using it as the vegetable portion of a meal, or as the meal itself, you add the tomato sauce on top of the squash.
Tips and Comments about this recipe:
-Be careful when cutting the raw squash!!!
-If you're not vegan, you can reduce 1 cup of cream by about half, in a sauce and spoon it right in the middle of the tomato sauce. It adds a great color contrast to the plate.
-You can also serve the squash mixture cold, and the tomato sauce hot.
I try to make my recipes simple and approachable, at the same time, unique, delicious and fun. As always, your comments, concerns, and questions are much appreciated. You can reach me directly at raisingh108@gmail.com for anything related to this blog.
Sat Nam, and remember, nurture your creativity, and your belly by making your own food.
See you next week,
Rai Singh
Wednesday, July 14, 2010
Rai Singh’s “No Bones About It” Recipe for the Week, July 15, 2010
Sat Nam, Hope you all had a great week. This week I’m bringing you a ttreat that I’ve made at the Level 1 Teacher Training retreats the last two years. And on Tuesday, July 27th, I will be doing a special cooking event at Yoga Phoenix and this will be one of the recipes I make. The cost for the event is $20, and you can register on-line at www.yogaphoenix.com and follow the link to special events.
Carrot, Beet Salad with Balsamic Vinegar, Caramelized Onions, Dried Cranberries and Fresh Thyme
(Vegan, Gluten Free, Nut Free)
I know, I know. BEETS, YUCK!! THEY TASTE LIKE DIRT!!! Yes, they do, yummy earthy, grounding goodness. And believe me, those students needed lead boots to keep their feet on the ground.
Here you go:
1# Peeled and diced carrots, 1/2” cubes
1# Peeled and diced beets, 1/2” cubes
3/4cup Dried cranberries
1Tbl Fresh thyme
1ea Red onion, julienne
4Tbl Olive oil
2Tbl Brown sugar
2Tbl Balsamic vinegar
Salt and Pepper
-Blanche carrots and beets, separately, (http://www.ehow.com/how_13887_blanch-vegetables.html is a good link to explain blanching). Blanching is simply putting the veggies in boiling water long enough to just barely cook them, and immediately putting them in iced water to stop the cooking process. After the carrots and beets are blanched and cooled, drain them and let them sit to dry.
-In a heated sauté pan add 2Tbl olive oil and the julienned red onion. Saute onion until dark brown, add brown sugar, and sauté another 2-3 minutes. Set aside and let cool.
-In a large bowl add the cooled beets, carrots, onions, cranberries, thyme and mix together. At this point you will simply mix, (mix with a fork is fine) the remaining 2Tbl olive oil and the 2Tbl balsamic vinegar in a bowl. Add this dressing to the mixture, salt and pepper to taste, making sure to mix well.
Tips and comments about this recipe:
-Beets are a little tricky to chop, so be careful
-You can substitute any herb, or you can add goat cheese, feta, or any other cheese. The white cheeses give a good color contrast.
Once again, your comments, suggestions, and concerns, are much appreciated. If you have any questions, please don’t hesitate to contact me directly at raisingh108@gmail.com.
Sat Nam and enjoy your food, it tastes better when you make it yourself.
Rai Singh
Carrot, Beet Salad with Balsamic Vinegar, Caramelized Onions, Dried Cranberries and Fresh Thyme
(Vegan, Gluten Free, Nut Free)
I know, I know. BEETS, YUCK!! THEY TASTE LIKE DIRT!!! Yes, they do, yummy earthy, grounding goodness. And believe me, those students needed lead boots to keep their feet on the ground.
Here you go:
1# Peeled and diced carrots, 1/2” cubes
1# Peeled and diced beets, 1/2” cubes
3/4cup Dried cranberries
1Tbl Fresh thyme
1ea Red onion, julienne
4Tbl Olive oil
2Tbl Brown sugar
2Tbl Balsamic vinegar
Salt and Pepper
-Blanche carrots and beets, separately, (http://www.ehow.com/how_13887_blanch-vegetables.html is a good link to explain blanching). Blanching is simply putting the veggies in boiling water long enough to just barely cook them, and immediately putting them in iced water to stop the cooking process. After the carrots and beets are blanched and cooled, drain them and let them sit to dry.
-In a heated sauté pan add 2Tbl olive oil and the julienned red onion. Saute onion until dark brown, add brown sugar, and sauté another 2-3 minutes. Set aside and let cool.
-In a large bowl add the cooled beets, carrots, onions, cranberries, thyme and mix together. At this point you will simply mix, (mix with a fork is fine) the remaining 2Tbl olive oil and the 2Tbl balsamic vinegar in a bowl. Add this dressing to the mixture, salt and pepper to taste, making sure to mix well.
Tips and comments about this recipe:
-Beets are a little tricky to chop, so be careful
-You can substitute any herb, or you can add goat cheese, feta, or any other cheese. The white cheeses give a good color contrast.
Once again, your comments, suggestions, and concerns, are much appreciated. If you have any questions, please don’t hesitate to contact me directly at raisingh108@gmail.com.
Sat Nam and enjoy your food, it tastes better when you make it yourself.
Rai Singh
Chotay Pad Mantra Full Moon Meditation - One Teacher's Experience
My commitment to this path and the experience of joyful opening, the pulling apart of old neurosis, the firm feeling of my feet on the ground and my crown in the heavens have supported me through many experiences in past years. Yet for everyone, and that includes experienced teachers, there comes bumps in the road, obstacles that one must flow around, climb over or blast out of the way. So when, a few months ago, I found myself stumbling on my path I searched for the quickest, most certain way to find stable footing again.
All that was required was an openness within and the right way back to my practice was passed to me with a woman’s wisdom. A message from the respected crone who had learned the practice from her teacher who had learned the practice from Yogi Bhajan himself. This meditation is not in any book that I am aware of and it is a real gem. It is a simple and powerful practice involving chanting, the full moon, and a short 8 day practice. Perfect!
This meditation holds the ability to remove lifetimes of darkness and negativity, and I mean lifetimes. As I sat during the second night of this meditation, I began to sense this darkness and negativity as beings with form fleeing from the brightness and vibration that I was cultivating within my energy field. One of the few requirements of this mediation is that you may not open your eyes during the process, so I cannot tell you if there was anything physical to see, but in the subtle realms these things existed. I could feel them shivering, hesitating, lurking and then leaving. With each passing night, this energetic activity would wax and wane in waves of exodus. As intimidating as that may sound, I was thrilled with the power and tangible effects of this meditation. All I needed do was chant and sit with my eyes closed.
I enjoyed the process of this meditation, and all of the auric housecleaning involved. I am honored to pass it on and willbe repeating it beginning this Sunday, July 18th; perhaps you should join me. ;)
Chotay Pad Mantra Full Moon Meditation
Location & Time Specified - Outdoors on the earth, after sunset and when the waxing moon is in the sky. It is only done for the 7 days preceding the full moon and for the night of the full moon. As this time of year, in Phoenix the moon is visible from about 8pm-12am, but the time will change according to season and location.
Preparation – Be ready to sit in a safe place outdoors. It is always nice to precede any meditation with some stretching or Kundalini yoga set so that you can relax the body. Also, consider your yoga mat or sheepskin, any pillows you need to prop your body into a comfy position, and a meditation shawl or blanket to keep warm. Begin with a prayer for protection.
Position and Mudra – none specified. Simply that you sit on the earth and stay on your mat chanting no matter what. Here is the trick, if you get up you have to start all over again! So that means come bugs, rain, wind, heat, neighbors asking what the heck you are up to in the front yard, you just stay put.
Dhrist (eye focus) – none specified, but the eyes must remain closed the entire time no matter what, so it is nice to have a trusted person nearby to be your watcher. If you open your eyes, you must begin again.
Length - Unlike many other meditations, this meditation requires that the times not be adjusted. This is an 8 day meditation, begun a full week prior to the full moon. For the first 7 nights, the length is 31 minutes. For the 8th night, the night of the full moon, the length is 2 ½ hours.
Mantra - SAT NARAYAN
(CHOTAY PAD MANTRA)
Sat naarayan wha-hay guroo, haree naaraayan sat naam.
(this mantra is on many great CDs if you are unsure about chanting it solo)
From the Level 1 Teacher Training manual page 87, “Chanting this mantra gives inner peace, happiness, and good fortune. It makes you intuitively clear and pure in your consciousness. Even a person with low self-esteem can become majestic by chanting it. The words invoke the various names of God to help bring prosperity, peace of mind, and the capacity to look beyond this world to realize the Infinite.”
That is it. Sit and chant with your eyes closed, outdoors with the growing moon, and don’t budge. 31 minutes a day leading up to the full moon and 2 ½ hours on the night of the full moon. Enjoy this simple and powerful meditation experience.
Sarah Nirmal Kaur Butterfly
Kundalini Yoga Teacher, Midwife, Mother and Spouse
All that was required was an openness within and the right way back to my practice was passed to me with a woman’s wisdom. A message from the respected crone who had learned the practice from her teacher who had learned the practice from Yogi Bhajan himself. This meditation is not in any book that I am aware of and it is a real gem. It is a simple and powerful practice involving chanting, the full moon, and a short 8 day practice. Perfect!
This meditation holds the ability to remove lifetimes of darkness and negativity, and I mean lifetimes. As I sat during the second night of this meditation, I began to sense this darkness and negativity as beings with form fleeing from the brightness and vibration that I was cultivating within my energy field. One of the few requirements of this mediation is that you may not open your eyes during the process, so I cannot tell you if there was anything physical to see, but in the subtle realms these things existed. I could feel them shivering, hesitating, lurking and then leaving. With each passing night, this energetic activity would wax and wane in waves of exodus. As intimidating as that may sound, I was thrilled with the power and tangible effects of this meditation. All I needed do was chant and sit with my eyes closed.
I enjoyed the process of this meditation, and all of the auric housecleaning involved. I am honored to pass it on and willbe repeating it beginning this Sunday, July 18th; perhaps you should join me. ;)
Chotay Pad Mantra Full Moon Meditation
Location & Time Specified - Outdoors on the earth, after sunset and when the waxing moon is in the sky. It is only done for the 7 days preceding the full moon and for the night of the full moon. As this time of year, in Phoenix the moon is visible from about 8pm-12am, but the time will change according to season and location.
Preparation – Be ready to sit in a safe place outdoors. It is always nice to precede any meditation with some stretching or Kundalini yoga set so that you can relax the body. Also, consider your yoga mat or sheepskin, any pillows you need to prop your body into a comfy position, and a meditation shawl or blanket to keep warm. Begin with a prayer for protection.
Position and Mudra – none specified. Simply that you sit on the earth and stay on your mat chanting no matter what. Here is the trick, if you get up you have to start all over again! So that means come bugs, rain, wind, heat, neighbors asking what the heck you are up to in the front yard, you just stay put.
Dhrist (eye focus) – none specified, but the eyes must remain closed the entire time no matter what, so it is nice to have a trusted person nearby to be your watcher. If you open your eyes, you must begin again.
Length - Unlike many other meditations, this meditation requires that the times not be adjusted. This is an 8 day meditation, begun a full week prior to the full moon. For the first 7 nights, the length is 31 minutes. For the 8th night, the night of the full moon, the length is 2 ½ hours.
Mantra - SAT NARAYAN
(CHOTAY PAD MANTRA)
Sat naarayan wha-hay guroo, haree naaraayan sat naam.
(this mantra is on many great CDs if you are unsure about chanting it solo)
From the Level 1 Teacher Training manual page 87, “Chanting this mantra gives inner peace, happiness, and good fortune. It makes you intuitively clear and pure in your consciousness. Even a person with low self-esteem can become majestic by chanting it. The words invoke the various names of God to help bring prosperity, peace of mind, and the capacity to look beyond this world to realize the Infinite.”
That is it. Sit and chant with your eyes closed, outdoors with the growing moon, and don’t budge. 31 minutes a day leading up to the full moon and 2 ½ hours on the night of the full moon. Enjoy this simple and powerful meditation experience.
Sarah Nirmal Kaur Butterfly
Kundalini Yoga Teacher, Midwife, Mother and Spouse
Sunday, July 11, 2010
Weekly Meditation Post
After much delibration and much cantankerous, hovering on badgering, requests from friends, I have decided to make the "weekly" meditation post a twice monthly post. That is, unless people start knocking down my door. The next posting will be on Wednesday, July 14th.
For those who are wondering about or interested in posting in the future, my goal with this is for it to be teacher's resource as well as a forum to share your Kundalini experiences with others. Whether it's a 1000 day or a first time experience and you had an experience that you want to share, others may benefit from what you have to offer.
As always, if you have any questions or concerns about any part of this blog, or if you're interested in sharing a post, feel free to email me directly at raisingh108@gmail.com. And don't forget to comment on, share with friends, or link this blog. We appreciate the support.
Sat Nam and remember to breath and smile,
Rai Singh
Oh yeah, if you live in the valley of the sun, don't forget to COME TO CLASS!!!
For those who are wondering about or interested in posting in the future, my goal with this is for it to be teacher's resource as well as a forum to share your Kundalini experiences with others. Whether it's a 1000 day or a first time experience and you had an experience that you want to share, others may benefit from what you have to offer.
As always, if you have any questions or concerns about any part of this blog, or if you're interested in sharing a post, feel free to email me directly at raisingh108@gmail.com. And don't forget to comment on, share with friends, or link this blog. We appreciate the support.
Sat Nam and remember to breath and smile,
Rai Singh
Oh yeah, if you live in the valley of the sun, don't forget to COME TO CLASS!!!
Tuesday, July 6, 2010
Rai Singh's "No Bones About It" Recipe for the Week, July 8, 2010
Sat Nam everyone. I hope you all had a great 4th. This week's recipe is another cool treat for these hot Phoenix summers.
Cold Cantaloupe Soup with Sweet Basil (Raw, Vegan, Gluten Free, Nut Free)
1- Cantaloupe, peeled and seeded
1/2- Medium Carrot
1/2- Celery Stalk
1/2- English Cucumber, peeled, cut in half lengthwise and seeded
1/4- Yellow Onion
1/2- Baby Bok Choy, (if you can't find baby, you can use one big hearty leaf of regular) You can also use green cabbage
1-2Tbl- Basil
1/2cup-2cups- Water, depends on the consistency you want and the ripeness of the melon and cucumber.
Salt and Pepper to taste
This is another recipe where I use my Vitamix, but you can use whatever blender you have. Dice all of the ingredients into medium sized chunks, (basically small enough to be managable in the blender.) Put everything except for the basil in the blender and turn on to low. At this point, you add water, but give it a few seconds to see how much you will need. It takes a bit for the melon and cucumber to liquefy. ***Note:If you are going to serve the soup right away, you will substitute ice for water. This will keep the soup from getting warm.*** Blend the soup until it is almost smooth, add basil and season with salt and pepper. Smooth out and either serve right away, or refrigerate and serve.
Tips and Comments about this recipe:
-If this is your first time with blended soups, add the water in stages. The melon and cucumber can add quite a bit of liquid and the soup can end up too watery if you're not careful. It's better to blend it thicker and then add a little extra water to finish the consistency. Make it ahead of time, if you can, to make sure it cools completely.
-If you're experimenting with the ingredients, (and please experiment!!) the carrot, cabbage, and cucumber are what give this soup its body.
-When seasoning a cold dish, it usually requires more salt than expected. And remember, it's a soup and not a juice, you want to taste the salt and pepper.
-Watermelon is a great substitution for this recipe. Use mint instead of basil and garnish with goat cheese.
-Cantaloupe, cucumber and the bok choy are high in Vitamin C, so this "soup" is extremely nutritious as well as yummy and refreshing.
One thing you won't find here is exact measurements, especially salt and pepper. I'm not withholding information. Fresh ingredients vary too much, and salt and pepper is based on personal preferences. Also, making your own food is all about exploration and discovery, and that is where you'll find the beauty. So as always, it is my pleasure to answer any questions or concerns you have about this or any recipe, so please don't hesitate to ask. You can contact me at raisingh108@gmail.com
Sat Nam and enjoy your food. It tastes better when you make it yourself.
Rai Singh
Wednesday, June 30, 2010
Weekly Meditation Experience
Sat Nam all,
This week's experience is given by Akal Dev Kaur. This one is a whole class experience. Thank you Akal Dev Kaur
Kriya for New Lungs and Circulation ~
Wahe Guru Kriya ~
Kirtan Kriya ~
Amazing gong layout ~
These are the treats I was rewarded with this evening. Although my heart sank a little when I realized we were doing the same kriya as last night, I committed myself to pushing my way through it. It's a great kriya, New Lungs and Circulation, albeit a strenuous one and my body was not ready for it so soon. The teacher was kind by shortening the times. Next came Wahe Guru Kriya which was a blessing because just this morning I was thinking my Fifth Chakra needed some work. The Universe has a way of providing what one needs and with this kriya it took care of me.
During Kirtan Kriya a vision began to formulate. At first a mass of brilliant red and orange, circular and inviting. I focused my mind sharply to make out the blurry shape and to my delight it was a Peony bloom. These are one of my favorite flowers and normally they are a softer color, however in this vision it was a flaming mass of red and orange. A quick Google search upon my return home turned up a Chinese painting of a red peony.
Deeper into the meditation the vision became sharper and now I could make out a small figure perched on one of the Peony petals. This tiny figure turned out to be a single Mandarin Duck. I could feel my spirit in this tiny duck, it was me in the form of this tiny duck. It was smiling and happy. From the right corner another figure emerged...slowly, tentatively making it's way towards the little Mandarin Duck. It was a male Mandarin Duck, strong and virile. I could not tell by looking at it that it's male, but I could sense it in the vision. He came right up to the "me" Mandarin Duck and sat down next to me, nuzzling my neck, smiling. I felt an overwhelming sense of being loved, protected and cherished.
The image begins to fade out as we enter the silent portion of Kirtan Kriya. It's Ok, I am smiling in meditation, content and peaceful with the lovely image I just witnessed. I could feel my body completely relaxed, like a willow branch, bending gently in the wind. No pressure, no conflict, just peace.
Back to whispering Sa Ta Na Ma and here comes the vision once again. Slowly fading back into my consciousness. A bigger smiles emerges on my face as I recognize the comforting image of a pair of Mandarin Ducks perched on the Peony bloom. They are still sitting there, nuzzling, happy, loving.
Louder now, Sa Ta Na Ma..pressing the pads of my fingers in synchronicity with the sound. Firmly cementing the image in my mind...it's brilliant again....fiery red petals sprinkled with an earthy orange and still those two little Mandarin ducks are enveloped within.
Corpse pose....the amazing gong...a soft smile covers my face as my body melts into the floor. The vision is still brilliant and etched forever in my mind. Waves of sound wash over my body, pushing it deeper into relaxation....the image begins to change. Ever so slightly the pair of ducks glide towards the center of the Peony..side by side...they enter the center, peeking their little faces out, smiling. As the gong reaches its crescendo the Peony blooms begin to fold in, enveloping the pair of Mandarin ducks. Those blooms form a safe, protective circle around them.
The image fades away as the gong reaches its end. I am told to move my hands, feet, stretch but my mind cannot comprehend the words. Slowly my consciousness returns, circling my wrists, cat stretch, spinal rolls. I have returned from my peaceful slumber...refreshed and excited at the possibilities presented in my vision.
Sat Nam and Blessings
Akal Dev Kaur
(Akal Dev Kaur teaches at Yoga Phoenix on Monday nights at 7pm)
Remember, this is available for anyone to post. Whether it's a blissful experience like this one, or it's the full realm of emotions that makes up a 40, 90, or 120 day sadhana. The goal is to share your experience.
If you're interested in posting, please email raisingh108@gmail.com
Sat Nam
This week's experience is given by Akal Dev Kaur. This one is a whole class experience. Thank you Akal Dev Kaur
Kriya for New Lungs and Circulation ~
Wahe Guru Kriya ~
Kirtan Kriya ~
Amazing gong layout ~
These are the treats I was rewarded with this evening. Although my heart sank a little when I realized we were doing the same kriya as last night, I committed myself to pushing my way through it. It's a great kriya, New Lungs and Circulation, albeit a strenuous one and my body was not ready for it so soon. The teacher was kind by shortening the times. Next came Wahe Guru Kriya which was a blessing because just this morning I was thinking my Fifth Chakra needed some work. The Universe has a way of providing what one needs and with this kriya it took care of me.
During Kirtan Kriya a vision began to formulate. At first a mass of brilliant red and orange, circular and inviting. I focused my mind sharply to make out the blurry shape and to my delight it was a Peony bloom. These are one of my favorite flowers and normally they are a softer color, however in this vision it was a flaming mass of red and orange. A quick Google search upon my return home turned up a Chinese painting of a red peony.
Deeper into the meditation the vision became sharper and now I could make out a small figure perched on one of the Peony petals. This tiny figure turned out to be a single Mandarin Duck. I could feel my spirit in this tiny duck, it was me in the form of this tiny duck. It was smiling and happy. From the right corner another figure emerged...slowly, tentatively making it's way towards the little Mandarin Duck. It was a male Mandarin Duck, strong and virile. I could not tell by looking at it that it's male, but I could sense it in the vision. He came right up to the "me" Mandarin Duck and sat down next to me, nuzzling my neck, smiling. I felt an overwhelming sense of being loved, protected and cherished.
The image begins to fade out as we enter the silent portion of Kirtan Kriya. It's Ok, I am smiling in meditation, content and peaceful with the lovely image I just witnessed. I could feel my body completely relaxed, like a willow branch, bending gently in the wind. No pressure, no conflict, just peace.
Back to whispering Sa Ta Na Ma and here comes the vision once again. Slowly fading back into my consciousness. A bigger smiles emerges on my face as I recognize the comforting image of a pair of Mandarin Ducks perched on the Peony bloom. They are still sitting there, nuzzling, happy, loving.
Louder now, Sa Ta Na Ma..pressing the pads of my fingers in synchronicity with the sound. Firmly cementing the image in my mind...it's brilliant again....fiery red petals sprinkled with an earthy orange and still those two little Mandarin ducks are enveloped within.
Corpse pose....the amazing gong...a soft smile covers my face as my body melts into the floor. The vision is still brilliant and etched forever in my mind. Waves of sound wash over my body, pushing it deeper into relaxation....the image begins to change. Ever so slightly the pair of ducks glide towards the center of the Peony..side by side...they enter the center, peeking their little faces out, smiling. As the gong reaches its crescendo the Peony blooms begin to fold in, enveloping the pair of Mandarin ducks. Those blooms form a safe, protective circle around them.
The image fades away as the gong reaches its end. I am told to move my hands, feet, stretch but my mind cannot comprehend the words. Slowly my consciousness returns, circling my wrists, cat stretch, spinal rolls. I have returned from my peaceful slumber...refreshed and excited at the possibilities presented in my vision.
Sat Nam and Blessings
Akal Dev Kaur
(Akal Dev Kaur teaches at Yoga Phoenix on Monday nights at 7pm)
Remember, this is available for anyone to post. Whether it's a blissful experience like this one, or it's the full realm of emotions that makes up a 40, 90, or 120 day sadhana. The goal is to share your experience.
If you're interested in posting, please email raisingh108@gmail.com
Sat Nam
Rai Singh's "No Bones About It" Recipe for the week, July 1st, 2010
This is my first installment of my "No Bones About It" Recipe of the Week. I encourage everyone to experiment, taste your food along the way, and for goodness sakes HAVE FUN.
This is one of my favorites and it is a simple, tasty recipe that goes well with just about anything from chips to grilled veggies.
Tomatillo Salsa w/Avocado
(Raw, Vegan, Gluten Free, Nut Free)
12-15ea Medium Tomatillos, husked and cleaned
1/2 Yellow Onion, cut into chunks
1 bunch Cilantro, rinsed
1-3ea Serrano Chiles, cut into 1/2, depending on how spicy you like it,
1ea Avocado, peeled and seeded
1-2cups Water
Salt and Pepper to taste
Makes about 2 quarts.
Start by removing the husk from the tomatillos and rinsing them well. (They have a sticky coating on them that you want to get off.) Next, rinse the cilantro in cold water and shake off the excess water, then find the point on the cilantro bunch where the majority of the leaves start and cut off the stems. In a blender, I use a Vitamix*, add all the ingredients and start with about 1-cup of water. You may need to add the other cup of water and sometimes more, depending on how ripe the tomatillos are. You are looking for a smooth salsa consistency. At this point, you can add more serranos if you like, and season it with salt and pepper. It will require more salt than you think because of the avocado and the tomatillos.
Tips and Comments about this recipe:
Rai Singh
This is one of my favorites and it is a simple, tasty recipe that goes well with just about anything from chips to grilled veggies.
Tomatillo Salsa w/Avocado
(Raw, Vegan, Gluten Free, Nut Free)
12-15ea Medium Tomatillos, husked and cleaned
1/2 Yellow Onion, cut into chunks
1 bunch Cilantro, rinsed
1-3ea Serrano Chiles, cut into 1/2, depending on how spicy you like it,
1ea Avocado, peeled and seeded
1-2cups Water
Salt and Pepper to taste
Makes about 2 quarts.
Start by removing the husk from the tomatillos and rinsing them well. (They have a sticky coating on them that you want to get off.) Next, rinse the cilantro in cold water and shake off the excess water, then find the point on the cilantro bunch where the majority of the leaves start and cut off the stems. In a blender, I use a Vitamix*, add all the ingredients and start with about 1-cup of water. You may need to add the other cup of water and sometimes more, depending on how ripe the tomatillos are. You are looking for a smooth salsa consistency. At this point, you can add more serranos if you like, and season it with salt and pepper. It will require more salt than you think because of the avocado and the tomatillos.
Tips and Comments about this recipe:
-I like to make it extra spicy, because the avocado will provide a counter-balance to the spiceyness.
-If you have the opportunity to make this a day ahead, DO IT. It will get amazingly better and hotter, so be careful.
-Vitamix is the bomb!! I use mine all the time. Whether it's for pureed soups, salsas, juices, or ice-cream. http://www.vitamix.com/ or call Costco and find out when the next demo is coming to town. They can tell you which store and when if you call any of them. It is a little expensive, but worth the money.
-You can omit the avocado and use this recipe as a marinade for tofu or veggies, use it as a sauce for green chile tofu tacos or burritos.
-Don't be afraid to adjust the seasonings if you feel they need it. Tomatillos and chiles can be a little inconsistent throughout the year, so let your tongue to guide you.
Lastly, please, please, please, don't hesitate to post a comment or concern, refer your friends here, link this page or email me directly, raisingh108@gmail.com for anything related to food or to this posting.
Sat Nam and enjoy your food, it always tastes better when you make it yourself.Rai Singh
Friday, June 25, 2010
Weekly Meditation Starting in July
July is a busy month here at YP. We are starting a weekly recipe post, and now a meditation post.
This will be designed as a teachers resource as well as a students opportunity to find new meditations to practice at home as a personal sadhana.
We are strongly encouraging anyone who is willing to contribute to this blog and offer their personal experience with a particular meditation and we will post it here. This opportunity to share helps to affirm and confirm the experience of others. It can also add insight for others who have already practiced the meditation as a sadhana.
Sat Nam!!
This will be designed as a teachers resource as well as a students opportunity to find new meditations to practice at home as a personal sadhana.
We are strongly encouraging anyone who is willing to contribute to this blog and offer their personal experience with a particular meditation and we will post it here. This opportunity to share helps to affirm and confirm the experience of others. It can also add insight for others who have already practiced the meditation as a sadhana.
Sat Nam!!
All Teacher Training Graduates of Any Level
To all past Kundalini Yoga Teacher Trainer graduates-
Our job is to replace ourselves in the classroom, not just the following year, but for years to come. As teachers, we have a responsibility to recognize and encourage those students that are looking for that next step in their growth as yogic practitioners, students, and/or potential teachers of Kundalini Yoga as taught by Yogi Bhajan.
You can point them to the YP website http://www.yogaphoenix.com/, and we will also have brochures soon. Our teaching team is one of the finest, and we are fortunate to have such a tight knit community to draw our resources from.
Yogi Bhajan came, to create teachers, not to gain students. Let's be an active part in continuing the legacy.
Sat Nam
Our job is to replace ourselves in the classroom, not just the following year, but for years to come. As teachers, we have a responsibility to recognize and encourage those students that are looking for that next step in their growth as yogic practitioners, students, and/or potential teachers of Kundalini Yoga as taught by Yogi Bhajan.
You can point them to the YP website http://www.yogaphoenix.com/, and we will also have brochures soon. Our teaching team is one of the finest, and we are fortunate to have such a tight knit community to draw our resources from.
Yogi Bhajan came, to create teachers, not to gain students. Let's be an active part in continuing the legacy.
Sat Nam
Rai Singh's "No Bones About It" Recipe for the week.
I'm happy to announce that I, Rai Singh, will start posting a new recipe each week starting in July 2010. These tasty treats will always be vegetarian, most times vegan and gluten free, and many times raw. I encourage you all to check back each week for a new installment of my yummy, healthy, and practical recipes that will surely liven things up.
Week one--
Raw Tomatillo Salsa with Avocado
This is the BOMB at parties or home on the couch.
See you in July!!
Sat Nam!!
Rai Singh
Week one--
Raw Tomatillo Salsa with Avocado
This is the BOMB at parties or home on the couch.
See you in July!!
Sat Nam!!
Rai Singh
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