Cracks, peels and imperfections

Several years ago, by accident, my husband and I came across the Ten Thousand Buddhas Sarira Stupa near Niagara Falls.

Last week, while in the region, we came upon it again after a visit to the Falls with our children (once more as a result of happenstance, a wrong turn in search of the route back to Toronto).

The Stupa was as I remembered—welcoming and well-cared for, but not kept to perfection, with cracks and peeling paint in abundance.

I liked that about it.

88 Novembers

Earlier this week, I was in the Midwest. The trip was unexpected. Quickly planned.

When I arrived in Wisconsin, the flashiness of fall had given way to autumn's silent slip into winter. The weather encouraged less, not more.

I did little asana. Instead, I gravitated toward long meditation practices wrapped in a quilt made by the hands of someone I loved—someone I had come to say goodbye to, a great spiritual being.

What constitutes a spiritual life?

I pondered this question throughout the days there and as I flew home to Phoenix. Fortunately, I had a good example to turn to for ideas, and my list was surprisingly short:  

Endless love
Fullness in emptiness
Emptiness in fullness
Humility
Playfulness
Contentment
Living one's truth

Perhaps there is more. Certainly, this seems enough to me. Oh, yes, enoughness—that should be on the list, too.

It will take some time to say goodbye. To let go. I haven't yet. Eventually, I will. And, the light will continue on... But, of course, it already has...

A gift wrapped in prana

I can't remember exactly when I started using this formula for my yoga practice (probably sometime after I had my first child and lost brain cells!), but I use it on days when I am really maxed out and too tired to think, plan or organize for one more second!

I start with a simple, basic posture (often adho mukha svanasana) and hold it for ten long breaths. Then, I shift into a counter or complimentary posture (say a basic lunge) and hold it for two breaths. I continue this pattern of one posture for 10 breaths and a counter or complimentary posture for two breaths for the duration of the practice. If a posture is asymmetrical, I hold it for the appropriate amount of breaths on each side.

The longer holds of 10 anchor me to earth's density, while the shorter holds create lightness and connection to spaciousness.

It's a clean, clear way to practice yoga.

No music. Just my breath and me. The asanas and me. Simple and sacred.

A funny thing always happens about halfway through the practice: The breath begins to lead the dance, and I don't have to give any thought to the next posture—it just shows up.

A gift wrapped in prana.

Rice Veggie Tofu Casserole

For this casserole, the base recipe comes from Deborah Madison's Greens cookbook. I've changed it up to make it a complete vegetarian meal and feature some of my favorite flavors and combinations.

I love this dish because it's so versatile and open to many intepretations: Use any kind of rice you have on hand or even barley or quinoa; seize the opportunity to use up veggies on the verge of going bad before they go to waste; experiment with different oils, herb and spice combos (think Italian, Indian or Asian versions); replace the tofu with any kind of bean...

This is also a humble dish that is easy on the earth and nourishing and light for the body—always a good thing. I hope you enjoy it as much as my family does! 

Rice Veggie Tofu Casserole
Ingredients
2 cups brown or white basmati rice
1 medium onion (finely diced)
1 cup carrots (finely diced)
1 cup celery (finely diced)
2 tablespoons sun dried tomatoes (finely chopped)
1 tablespoon extra virgin olive oil
6 ounces firm tofu (drained and cubed)
1 and 1/2 teaspoons dried oregano
3-4 sprigs fresh thyme (or 1 teaspoon dried)
5 large basil leaves (julienned)
1 tablespoon garlic powder
5 tablespoons almond butter (whisked to smooth it out a bit; you many need to add a bit of canola oil to get a smooth consistency)
Juice of 1/2 a lemon
1/2 teaspoon paprika

Directions
Prepare rice. While rice is cooking, prepare veggies and tofu. Heat olive oil in a large saucepan and add onion, carrots, celery, sun dried tomatoes, garlic powder and 1 teaspoon of the oregano. Saute until veggies are tender. Add thyme and basil and combine. Set aside.

Lightly oil an 8"x8" glass baking dish. Layer about 1/2 the rice into the bottom of the dish. Top rice with 1/2 of the veggie mixture. Top veggies with 1/2 of the almond butter and sprinkle half of the tofu on top. Squeeze a bit of lemon juice over this layer. Repeat these steps one more time, but reserve about a 1/4 cup of the rice. Add the reserved rice to the top of the second layer. Sprinkle the rice with the remaining oregano and paprika.

Bake covered with aluminum foil at 350 for about 30 minutes.