Yoga and Vegetarianism
April 30, 2009
This week in our Powerful Woman Yoga Boot Camp class have been reading from Yoga and Vegetarianism by Sharon Gannon. Below is an excerpt from the introduction with a great interpretation of the Yamas - Yoga guidelines regarding how to treat others, including animals.
Sharon comments that if we really want to have a lighter impact on the planet, a compassionate vegetarian diet is a good place to start. We can practice compassion 3 times a day when we sit down to eat.
Ethical vegetarians eat only plant-based food in order to show compassion towards animals and other humans and to benefit the planet. Ethical vegetarians eat no eggs, dairy products or fish because these are not plant-based and eating them causes great harm to other beings and the planet
“If we are interested in Yoga we might ask ourselves, “What is Yoga interested in?” Yoga has one goal: enlightenment, a state in which the separateness of self and other dissolves in the realization of the oneness of being. What hold us back from that realization is a false perception of reality. Instead of perceiving oneness, we see separateness, disconnection and otherness. Because the term Yoga refers not only to the goal of enlightenment but also to the practical method for reaching that goal, all of the practices must address the basic issue of “other”. Otherness is the main obstacle to enlightenment. Killing or harming others is not the best way to overcome that obstacle. How we perceive and relate to the others in our lives determines whether or not enlightenment arises.
In the Yoga Sutras, Pantanjali lays out and eight-limbed plan for liberation called Raja Yoga. The first limb is called Yama which means restraint and includes five ethical restrictions.
1. ahimsa – nonharming
2. satya – truthfulness
3. asteya – nonstealing
4. brahmacharya – continence
5. aparigraha – greedlessness
The yamas describe how an unenlightened person who desires Yoga should restrict his or her behavior towards others. Pantanjali says that as long as you still perceive “others” and not one interconnected reality, then (1) don’t harm others, (2) don’t deceive them, (3) don’t steal from them, (4) don’t manipulate them sexually, and (5) don’t be greedy, selfishly depriving them of sustenance and happiness. ”
The transition to an ethical vegetarian diet can be challenging, start by making small changes and referring to the Yamas when making your food choice. Small changes can lead to large scale healing of our health and our planet.
Tempeh is a great way to transition from eating meat, it’s great on the BBQ, simply marinade and grill (no saturated fat and loaded with flavour)!
Grilled Marinated Tempeh Steak with Avocado, Radicchio, Orange Dressing, and Tahini
Epicurious Sept 2008, by Executive Chef Chris Miller, Como Shambhala Estate, Begawan Giri, Bali
Editor’s note: This recipe is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chris Miller, executive chef at Como Shambhala Estate at Begawan Giri in Bali.
This zesty dish proves that grilling isn’t just for carnivores. Tempeh, a fermented soybean cake with a nutty flavor and firm, almost meatlike texture, can be found in many grocery stores, health food stores, and Asian markets.
Yield: Makes about 4 servings
For tahini sauce:
1/2 cup tahini (Middle Eastern sesame paste), well-stirred
1 clove garlic, germ removed and clove crushed with back of knife
2 teaspoons fresh lemon juice (from 1 small lemon)
1/2 teaspoon extra-virgin olive oil
1 teaspoon fine sea salt
3/4 teaspoon ground white pepper
For tempeh:
4 (4-ounce) pieces soy tempeh
For orange dressing:
1 cup freshly squeezed orange juice (from 2 medium oranges)
3 tablespoons plus 1 1/2 teaspoons white wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon fine sea salt
1/2 teaspoon ground white pepper
To grill and serve:
Olive oil (for brushing)
2 heads radicchio, cut into eighths through core, with some core still attached to each piece
1/4 cup (loosely packed) fresh flat-leaf parsley, coarsely chopped
2 firm-ripe avocados, peeled and cut into wedges
3 tablespoons fresh lemon juice (from 1 medium lemon)
Make tahini sauce:In blender on high, blend tahini and garlic until smooth, about 30 seconds. With motor running, add 1/2 cup water, lemon juice, olive oil, salt, and pepper and blend until incorporated, about 30 seconds. (Tahini sauce can be prepared ahead and refrigerated, in airtight container, up to 2 days. If sauce is too thick after storage, whisk in several drops of water to thin.)
Marinate tempeh: Reserve 1/2 cup tahini sauce for serving. Brush remainder in thick layer over both sides of tempeh pieces. Transfer to airtight container and refrigerate at least 4 hours and up to 8 hours.
Make dressing: In a 2-quart pot over moderately high heat, bring orange juice to a boil. Lower heat to moderate and simmer, uncovered, until reduced by half, 6 to 8 minutes. Transfer to large bowl and let cool to room temperature, about 15 minutes. Whisk in vinegar, then gradually whisk in olive oil, orange oil, salt, and pepper. (Dressing can be prepared ahead and refrigerated, in airtight container, up to 2 days. Whisk to reemulsify before using.)
Grill tempeh and radicchio: If using charcoal grill, open vents on bottom, then light charcoal and preheat grill to moderately high. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high. Brush grill rack with oil. Grill tempeh, turning once, until golden brown, about 3 minutes per side. Grill radicchio, turning once, until beginning to wilt, about 2 minutes per side.
Assemble and serve: Cut each piece of tempeh into 4 slices. In large bowl, toss together radicchio, parsley, and orange dressing. Divide salad among 4 plates and top with tempeh and avocado slices. Drizzle with lemon juice and reserved tahini sauce. Serve immediately.
Happy Earth Day
April 22, 2009
Celebrate with us – Movie Night and Pot Luck, Friday April 24 - DETAILS HERE
“A human being is a part of the whole called by us universe, a part limited in time and space. He experiences himself, his thoughts and feeling as something separated from the rest, a kind of optical delusion of his consciousness. This delusion is a kind of prison for us, restricting us to our personal desires and to affection for a few persons nearest to us. Our task must be to free ourselves from this prison by widening our circle of compassion to embrace all living creatures and the whole of nature in its beauty. Nobody is able to achieve this completely, but the striving for such achievement is in itself a part of the liberation and a foundation for inner security, It is my view that the vegetarian manner of living, by it’s purely physical effect on the human temperament, would most beneficially influence the lot of mankind.”
— Albert Einstein
Because “Livestock production is responsible for 18% of climate change – more than all of the world’s transportation.” – Food and Agricultural Organization of the UN;
here are two Raw Vegan recipes Sylvie shared with her class this morning, also check out our Earth Day cupcakes - we enjoyed these at 7am after boot camp class!
Quick and Easy Spinach Soup, by Natasha Kyssa. Author of the Simply Raw Living Foods Detox Manual, recipe page 136
1/2 cup water
2 cups spinach
1 tbsp raw tahini
2 tbsp sun-dried tomatoes (soaked in water 30 minutes)
1 clove garlic, crushed
1 tbsp onion, minced
1 avocado, peeled and seeded
2 tbsp fresh basil
Blend and enjoy, makes 2 servings
Chocolate Almond Smoothie (anti-oxidant rich), by Brendan Brazier, author of Thrive
1 banana
2 fresh or soaked dried date
2 cups cold water (or 1 1/2 cups water plus 1 cup ice)
1/4 cups almonds or 2 tbsp raw almond butter
1 tbsp ground flax seed
1 tbsp hemp protein
1 tbsp carob powder (or cacao to make 100% raw)
Blend and enjoy, makes 2 servings
Your Generosity is Amazing!
April 21, 2009
This just in – through the love and generosity of our members we have raised $761.00 for charity this week!
On April 13th I taught a donation-based Power Yoga class we had around 16 people attend and we raised $261.00 for Alexander’s Fund.
On April 19th we held our first annual Live Vitally Now! event and raised $500.00 for iSisters.org.
We thank you so much for your heart-felt generosity! Amazing!
19km and Cupcakes!
April 21, 2009
What a great run on Saturday! 19k for our Westboro half-marathon class in great weather conditions – about 8 degrees and overcast – if only race day could be so perfect. We all followed our strategy of starting off a little slower so we would have enough fuel in our tank to finish strong – mission accomplished. We realized that the last few kilometers of the race will require mental strength as opposed to physical. After about 12 weeks of training we are definitely physically ready and after some positive self-talk during the last few KM we’re prepared mentally as well for the last few weeks of training.
Here is the route we did, 19km starting from the studio Richmond Rd and Kirkwood Ave,
As a reward after the run – I brought cupcakes for the gang here is the recipe. This was a well-deserved reward!
The Candle Cafe’s Cupcakes
1 cup whole wheat flour
1 cup unbleached flour
¼ cup unrefined sugar
1 Teaspoon baking soda
1 Teaspoon baking powder
1/2 Teaspoon Salt
1/4 Cup sunflower oil, or other light tasting oil
1 Cup pure maple syrup
1 Cup Soymilk
1 Teaspoon apple cider vinegar
Directions
1) Preheat oven to 350 degrees, grease a muffin pan or line with cupcake papers
2) Sift the flours, sugar, baking soda, baking powder and salt into a medium bowl and whisk to mix. Pour the oil, maple syrup, soy milk and vinegar into another bowl and whisk until foamy. Pour the wet ingredients into the flour mixture and mix until the batter is smooth. Pour the batter into prepared muffin pans and divide evenly.
3) Bake the cupcakes on the center rack of the oven for 20 to 25 minutes. Let cool slightly, remove the cupcakes from the pan.
Makes one dozen lovely little snacks
________________________________________
Vegan Chocolate Frosting
1 cup vegan margarine – such as Earth Balance
4 cups icing sugar
2 tablespoon vanilla
4 tablespoon soy milk
1/2 cup cocoa powder (or more)
dash of salt
Directions:
Margarine should be at room temperature when being placed in bowl. Blend until mushy, and then add powdered sugar, salt, vanilla, chocolate and soymilk. You can add in more soymilk to make it a bit smoother but not too much.
Note: I made half the icing recipe and it was enough for 2 dozen cupcakes
Kale Salad
April 20, 2009
Green Goodness
Kale is very high in calcium and makes an excellent calcium alternative. There are many recipes and variations on raw Kale salads. . Here is one of my favourites
Salad
8-10 big kale leaves, de-stemmed, washed and cut into small pieces
1 orange or red pepper, diced
1 golden beet, grated
1 large carrot, grated
1/2 cup cherry tomatoes cut in half
1- 2 cups assorted sprouts, roughly chopped
1 avocado, pitted and flesh cut into small slices
Dressing:
2 tablespoons olive oil, 1-2 tablespoons fresh lemon juice, 1 tablespoon, pinch Celtic sea salt
Put chopped kale in a big bow, pour the dressing over the kale and massage with your hands for 2-5 minutes until the kale ‘wilts’. It will reduce down to about half the size.
Add 1 tbsp pure maple syrup and stir it through the kale
Top with all the other veggies and voila, kale salad.
You can add in sunflower seeds, pumpkin seeds, pine nuts etc.
