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!

Whoaaa.

So much is going on here...constantly moving, changing, learning, growing, discovering, living. Everything has fallen into place in this lovely home where I live with two other girls and two dogs (also girls). We have created such a wonderful environment...completely supportive of our new life changes.

This is Isabella (the bigger one) and Mexi playing tug of war...they do this ALL day...it's pretty darn cute!!

Soo, you are probably wondering...what am I learning at the Ayurvedic Institute? Well, I am going to give you the short answer for now- I am learning how to address our bodies properly. Creating dinacharyas (daily routines) around ancient Ayurvedic practices....such as- abyanga (oil massage)...and also just putting oil everywhere: including up the nose, in the mouth, ears, eyes etc. Oil is very important in this tradition. If you are thinking of maybe trying some of these things please email me and I can let you know the proper way of doing so...otherwise, it could get icky. Also, to begin the day, a prayer to the Divine Mother is said in bed before stepping foot on the Earth (of course). My daily routine also includes yoga, pranayam, meditation and preparing food.

I just started taking Ayurvedic Cooking Classes which are amazing. I learned to make ghee (clarified butter) and will share this knowledge with you!

First, let me tell you a bit about ghee- it is used as a substitute for oil in a lot of ayurvedic recipes. It is meditative to make and delicious. It can be used wherever you use butter (on toast, in veggies, etc). You only need a tiny bit, as it is very condensed. If made properly, it is lactose free. You make ghee out of butter- essentially taking all the cons of butter out....keeping all the pros!

How to make GHEE by Michele Schulz

You will need:
1 lb unsalted, organic butter (local is best)
2-quart heavy botton saucepan/pot
1 pint glass jar with snug-fitting lid (think re-using)
or a 2 cup glass pyrex container (avoid plastic)
unbleached cheesecloth
fine strainer
stainless steel or wooden spoon
glass measuring cup
small bowl (for top foam)

To Make:
Place butter in pan
Start to melt the butter s l o w l y (medium heat) until it melts
Turn heat to low, so butter is just simmering
Continue to cook at this heat
DO NOT cover the pot or stir!

Stage One: Top Foam
The butter will talk to you (sputter, sputter, crackle) and a foam will rise to the top. Do not disturb the foam. This part contains many of the EFA's and should not be removed during the clarification process. The butter will begin to smell toast-like and have a lovely golden color.

Stage Two: Bottom Sediment
The sounds will slow and you will begin to notice light brown crumbs at the bottom of the pan (gently spread foam if you need to check the bottom). The bottom is where the mild proteins or casein, whey and salts drop out of the butter. As the ghee cooks, the crumbs will change color from light to golden brown PAY ATTENTION! When the crumbs are dark and the ghee is transparent you may remove the pan from heat. Allow the ghee to cool slightly. Spoon off the remaining top foam into a small dish. Pour ghee through a fine sieve or layers of cheesecloth into a clean and dry glass container. Discard the sediment at the bottom of the pan. When the ghee is completely cooled, close the jar with a tight lid.

TOP FOAM: It is super delicious mixed with a little rapadura (which is a raw, unrefined, natural sugar...this is the best sugar to use for any sweetener...most others are like poison in the body). Mix this sweet combo into some freshly made rice for a real treat!!! You won't believe how yummy this is...

ENJOY!

In Albuquerque...Thhhrrriiving.

Quickly. Update. This isn't very fair...but I just got the internet connection up and going (after, of course, talking to an Indian man on the phone for 40 mins....where's Morg when I need him?!) Sooo, all is so well here. This is one of the few times in my life where I am really feeling that I am exactly where I'm supposed to be. Of course, I have also been told this everyday since Monday...but it just feels soo right to be here! I am in this amazing house with two amazing girls and I really couldn't ask for more.

Tonight was spent chanting the language of the Gods in a semi-circle on the floor. This school is amazing. I highly encourage everyone to visit. There are some amazing weekend seminars starting January! You won't regret it!

During the days I have been reading, walking, finding all the great little places to retreat to and also creating spaces of retreat all around my home. My room is blissful and we have an entire room devoted to yoga and meditation. My roommate taught me to juice and we've been cooking up a storm. I found the best grocery store here and am looking forward to eating more meals at home...with wonderful people.

I am breathing deeply, still hoping my old life will settle down- or meet me here in some way. Still have the normal challenges of life but I am now supported in a way I have never felt. Miss my love and family and Warren Wilson ladies and gents but again, know I am in the right place.

There will be more to come...and pictures! Stay tuned....ciao. For now.

out of pre-school world and into the real one.

I have never been a big lover of snakes. The way their little bodies slither back and forth, as if struggling to get to their destination. Their skin slick from a new shed and their eyes beating and tongue hissing, protruding through the air the way an angry fist would through a wall.

So, while following my little friend, Phin, through the playground yard to the door to go inside to change his pants because they were itching him...you can imagine my surprise of a rather large black snake on the platform of the preschool door where Phin just placed his tiny feet. Instead of panic, which I almost expected to come over me, I was intrigued. Phin pointed and screamed, "WORM"!
"No, Phin, that's actually a snake," I said.
"Well, I call it a worm," replied Phin.
OK.
The snake slithered away and I watched it disappear into a hole in the ground. While following Phin to his cubby to fetch some new pants the snake stayed in my mind. How weird. It's the middle of the day and tons of people are outside...so, why is that snake coming out now? I walked back out and as Phin ran ahead of me I looked back to the hole where the slick creature so perfectly slid into. There he was. Head and 1/4 of his body sticking out, looking...I stared at him...and he slowly came out again, right by my feet. Feeling more in wonder than anything I stood in awe staring at this strange being. When had I ever really seen a snake? I thought...he slithered along the grass and I followed him...both of us going in slow motion. He made his way to the garden gate and into the pumpkin vines where I could no longer see him. It was as if he was trying to tell me something.

I wondered why I wasn't scared...perhaps it was the months of working with children that changed something inside of me. The unexpected is something that one encounters daily in conversation with children. Or in conversation with nature. Children have a way of seeing the world in such a different light, such a different perspective. The curious eyes of a child....a big black snake, a worm, no big deal. Why would it harm ME?