Let Go, Let Goddess

Why do we so under estimate the power of the Divine?

One of the most balancing things you can do for yourself in life is to form a relationship with something stable, something unchanging. And this is found in the Divine, the inner Goddess or God. But we are so tangible as human beings...we try to find this relationship in one another- in our partners, in our family, and we are always let down. We are always left lonely, left empty, left missing something. Thus, I stress the importance of meditation. People often say well, I don't meditate but I knit...or I don't meditate but I bike, or climb, or walk, or bake. But this is not meditation!! It may be meditative, and it's true- it can calm your mind etc. but meditation cannot be replaced by anything but meditation.

For beginners, it is suggested you start with just 10 min. or meditation twice a day! You can do that! Mornings, after showers and before breakfast is a great time, as well as late afternoon before dinner. It is best to meditate on an empty stomach. Here is one of my favorite Dr. Lad meditations- it's simple and beautiful and please note that meditation is NOT a technique...you may begin with a technique but eventually your body/mind will take over and you will be submerged in the moment with the Divine- or God or Goddess of your choice :) Dr. Lad says that it is important to have "empty bowls" for then the Divine has something to fill inside of you...if all your bowls are full, there is no room to allow the Divine to flow in...

Empty Bowl Meditation (Kevala Kumbhak)

from Vasant Lad, B.A.M.S., M.A.Sc.

Sit comfortably and quietly with palms up and open, placed on knees, like empty bowls. Open the mouth slightly and touch the tongue to the roof of the mouth, behind the front teeth. Pay attention to the breath. Let the lungs breathe with no effort on your part. Breath is object of awareness. Simply watch the movement of breath. As you are watching the movement of your breath, pay attention to the tip of your nose. Just be aware of the touch of air going into the nose. Cool air going in, warm air coming out. Sit this way, quietly, observing breath, for about 5 minutes.

After 5 minutes, follow the breath. Go with the air into the nose, throat, heart, diaphragm, deep down into the belly behind the belly button, where you will experience a natural stop. Stay in this stop for a fraction of a second, then follow the breath on exhalation, as it reverses its course up from the belly behind the diaphragm, heart, throat, out through the nose. and out of the body to about 9" in front of the nose to a second stop.

The first stop is behind the belly button, the second stop is outside the body in space. At these two stops, breath stops. At these two stops, time stops. Movement of breath is time. In these two stops, only existence is present. In these two stops you are surrounded by peace and love. In these stops, God is present. In these stops you become like an empty bowl. The moment you become like an empty bowl, the divine lips can touch you. God will seek you and pour benediction into you. Let the lungs breathe and you become the empty bowl. Practice this meditation for 15 minutes in the morning and in the evening. As you practice this meditation, over the days, weeks, months, you will find your time in the stops naturally prolonging until eventually inner and outer will merge at the 3rd eye and everything will happen within you.

kitchadi, kitchadi, kitchadi

Say that 10 times fast! The past few days have been marvelous...learning to cook the most delicious kitchadi (or kitchari) I've ever tasted. Most people believe kitchadi is simply a mixture of mung beans and basmati rice...but, oh! How it can be so, so much more!

Delicious, nutritious, food of the Gods!

*Please note this is not an actual picture of me (I haven't changed THAT much) but this is pretty much how it looks in my kitchen when I'm making kitchadi...assuming those children are my roommates dogs...of course.

The word kitchadi means a mixture of grains, and has over time turned into a mixture of grain and bean (which equates to a perfect protein if you didn't already know!). The most commonly used bean is the mung (either in their whole form which is green, or in their soaked, peeled, and split yellow form), simply because they are most digestible, and plain kitchadi is used for cleansing during PK or mono-cleansing diets. A diet of just kitchadi is not recommended for people who are working, studying etc. as it does not have much nutritional value. There are tons of benefits for the occasional kitchadi meal. It is healthy, filling, comforting, tri-doshic, and good for cleansing (eliminating).

Other than basmati rice, you can use *you guessed it* QUINOA! Ancient grain of love.

All grains and rice should be soaked over night (it is said 8 hrs in the warmer months and up to 24 hours in the cooler months). Soaking helps to make the grain more digestible and also removes toxins. Always wash thoroughly even after soaking!

split mung dal and basmati kitchadi (michele schulz)
this is a warming kitchadi (good for vata and kapha) if pitta is high, please follow the notes uncluded in the ingredients. if you have no idea what I'm talking about when I say vata, pitta, kapha- do some research! Or...wait for a later post that explains and just make it including all because it's yummy.

ingredients:
1 cup split yellow mung dal
1 cup basmati rice
6 cups boiling water (approx.)
1 pinch asafetida (hing)
1 tsp. rock/mineral salt
3-4" strip of kombu/kelp (optional)
2 cinnamon sticks
12 cardamom pods
2 tbsp. ghee
2 tsp. whole cumin seeds
2 tsp. ground cumin seeds
2 tsp. ground coriander seeds
1 tsp. brown mustard seeds (omit for pitta)
2 tbsp. grated fresh ginger root (1 tsp. for pitta)
1 tsp. turmeric
12-15 curry leaves (if available)
2-3 cups chopped seasonal doshic vegetables
(I used carrots, parsnips, chard, kale, spinach)

The TOPPINGS are what makes this truly the best kitchadi- so consider taking the few extra minutes to Garnish the dish:
Lime wedges (yum)
Fresh cilantro leaves (pitta reducing)
Toasted grated coconut (double yum)
Freshly grated ginger root
Ghee, coconut oil, flax or help seed oil

step 1 Washing and Soaking
Begin preferably the night before by washing the bean and rice in 2 separate bowls with several changes of fresh water. To soak, cover each- the bean and rice, with 3 in. of fresh room temperature to warm water (cold makes the bean harder).

step 2 Cooking the beans and preparing the veggies
Drain and rinse the beans and rice. Set the rice aside. Prepare any flavor-enhancing vegetables (onion, leek, garlic) you intend to use, as well as the longer-cooking vegetables (carrots, sweet potatoes, squash, potatoes).

In a 3-quart pot, cover the beans with the boiling water, hing, salt, cinnamon sticks, cardomom pods, optional kombu and any flavor-enhancing vegetables. Bring the beans to a boil, and then reduce heat so that the beans simmer (REMOVE the foam on top of the water! This makes it easier to digest). After 10-15 minutes of cooking, add the longer-to-cook vegetables. Continue to cook until the dal and veggies are almost tender.

step 3 Preparing the other vegetables
While the beans are cooking, wash and prepare the other vegetables you have chosen to use. Grate the fresh ginger root at this time.

step 4 Adding the rice and veggies
When the beans have cooked about 25 min. add the rinsed rice and the medium cooking vegetables (zucchini, chard stems, broccoli, okra, fresh peas). Continue to cook, stirring from time to time.

step 5 Making the CHAUNK
While the beans, rice and veggies are cooking, prepare a chaunk (spices enlivened in oil) by slowly warming the ghee in a small saucepan on medium-low heat. First add whole seeds, stirring to prevent from burning; after a minute, add the grated fresh ginger root, and the ground seeds/powdered spices (except the turmeric). Stir continuously for another minute, or until the spices are fragrant. Remove from heat, stir in the turmeric. Add the chaunk and any leafy greens and/or fresh leaf herbs (basil) to the pot of cooking kitchadi. Stir well and continue to cook for several minutes.

And ENJOY!

This is something especially wonderful to make if you love to cook, as it does take some time and is somewhat involved. This portion serves 3-4 people AT LEAST. And since Ayurveda doesn't encourage eating left-overs you should prepare this to share with your family or friends or just 1/2 the recipe and have it for lunch and dinner!

From all this stuff, you would think Ayurveda is like some cooking school I'm going to! Haha. I will have to write more about the roots of Ayurveda and medicine later....Aaaa, so much love to you all... Eat and be satisfied!