Thursday 24 October 2013

Bad to the bone

“Good girls go to Heaven but bad girls go everywhere”.

In our recent history, immorality has not only become normalized, but it is also glorified and worn like a shiny badge. It may become an identity (“bad-ass”, “well ‘ard”) or simply a disillusioned necessity (“nice guys finish last”,“you gotta do what you gotta do”).

Either way, the conception of piety or “doing the right thing” has become most unfashionable. For the rebels there is something so innately irritating about the “goody two shoes”.

So where does the deep-seated aversion to “goodness” come from?

The Vedic texts explain that as souls, the state of our original consciousness is “good” and loving towards everyone. But in this world we develop conditioning; our own unique trifle of habits, beliefs and qualities creating a prism through which we filter events and thus dictates our mind, intelligence and actions.

These coverings over our natural purity accumulate over many lifetimes and,whether or not you accept reincarnation, we can all observe the influences of events and experiences over our perception even just in this lifetime.

The root of this contamination is in the energy known as lust, as explained in Bhagavad-Gita:

As fire is covered by smoke, as a mirror is covered by dust, or as the embryo is covered by the womb, the living entity is similarly covered by different degrees of this lust.

Thus the wise living entity's pure consciousness becomes covered by his eternal enemy in the form of lust, which is never satisfied and which burns like fire. (3.38-39)

Lust is used broadly here and simply refers to a perverted form of love. Lust is selfish versus love, which is selfless. It fuels our selfish desires to enjoy and exploit this world and the people in it.

It is described as an “enemy” because it drives us to act selfishly in trying tosatisfy these never-ending desires, thus creating “knots in the heart”.

Knots may be useful in holding together, in this case, a false sense of self asa powerful, autonomous person. But many knots tied together are also uncomfortable and restrictive, not to mention very hard to undo!

In this entangled state we see people as threats or inconveniences, and thus we experience impatience and enmity. Our hearts become too hard to feel the sweet softness of our shared needs, experiences and spiritual identity.

It is described further on in the yogic texts that that the only way to cut through these knots of karma is with the “sword of knowledge”. With knowledge we can see our present state of conditioning for what it really is, and with application of spiritual technology we can begin to severe the ties these restrictive ropes hold over us.

Shrugging off these shackles, love can flow freely through our hearts. This heart-melting experience is what we all seek for in all our warped attempts for happiness and peace in this world.

The pure soul is described as sat-cid-ananda, full of eternality, knowledge and bliss”. If we suspend our negative conceptions of “goodness” as being a blind follower or a boring drone, we can experience that true purity is full of variety, expression and intelligence – and the freedom to truly love.

 

Monday 14 October 2013

Semolina Dhokla

Courtesy of http://gourmetgopi.blogspot.co.uk


Dhokla is a traditional Indian snack from Gujarat - it can be made in different ways, but the quickest version is basically a steamed semolina bread. It reminds me abit of cornbread, not sure why because they dont taste anything alike. Anyways, its yummy, super quick to make and easily digestible.


This recipe make approx 60 generous pieces of dhokla. Serves approx 15-16 people (3-4 pieces each).

Ingredients:
4 cups semolina
4 cups thick yoghurt
2 tsps Eno fruit salts (a raising agent available in Indian grocery stores)
2 TBSP shredded fresh ginger root
1/4 tsp chili powder
3/4 tsp tumeric powder
1/4 tsp sambar/chat masala
1/4 tsp cumin powder
1 TBSP salt or to taste
1 1/2 cups water (or as required to make the batter - if the yogurt is runny then you wont need much water).

Dressing:
Freshly chopped cilantro
Approx 2 TBSP mustard seeds
Approx 2 TBSP sesame seeds
1/2 tsp hing
Approx 2 TBSP ghee or oil
Approx 1 cup water

Set up a steaming rack. We used a big pot 1/3 filled with water and a round wok ring inside to set a baking tray on top of for steaming the dhokla. Bring water to boil. Oil the baking tray - should be at least an inch and 1/2 deep.

Mix semolina with spices and salt. Add in the fresh ginger. Mix all well. Mix in the yoghurt and water as required to make a semi thick batter - should run from a spoon easily enough. if you make it too runny add more semolina.

In the last possible moment at the Eno salt and mix. Pour into the baking tray and set on the steaming rack immediately. Cover the pot to trap the steam inside. After 15 minutes it should be ready. Remove from heat.

While the dhokla is steaming prepare the dressing. Heat ghee or oil. When hot add in mustard and sesame seeds. When they begin popping add in the hing for a couple seconds and remove from heat. (Some people like abit more spice and add whole green chili's into the oil too).

Swirl it over the dhokla, and use a spoon to gently spread it out evenly. Take approx a cup of water into the pan you used for the dressing and sprinkle over the dhokla. This helps prevent it from drying out. Sprinkle fresh cilantro over the top.

Allow to cool. Then cut into squares and serve with a chutney, as part of a meal, or as is. :-)

Monday 7 October 2013

Creamy Mango Cheesecake

Mango layer - blend all of it til creamy smooth:

4 cups frozen mangos
21/2 -3 cups organic raw cashews, soaked overnight and drained
3/4 - 1 cup pure organic maple syrup

8 TBSP organic virgin cold pressed coconut oil (melted)
2 TBSP fresh lemon or lime juice
11/2 tsp pure organic vanilla extract
Pinch of sea salt


Strawberry layer - blend all of it til creamy smooth:
4 cups strawberries
21/2 -3 cups organic raw cashews, soaked overnight and drained
1 cup pure organic maple syrup
8 TBSP organic virgin cold pressed coconut oil (melted)

2 TBSP fresh lemon or lime juice
11/2 tsp pure organic vanilla extract
Pinch of sea salt


Base - tastes like larabar - really yummy as is:

1 cup organic toasted walnuts or pecans crushed
1/2 cup organic toasted almonds crushed
11/4 cup organic mejool dates, pits removed
1 tsp organic vanilla essence
A pinch of sea salt


Mash base ingredients into a nice bar like consistency and spread out in a spring form pan base.


Pour on Strawberry layer, freeze til firm. Then pour on mango layer and swirl on some maple syrup on top. Freeze overnight.


Remove from freezer approx an hr before serving to allow to thaw abit. Open spring form pan and cut into slices. I put waxed paper on the base of my spring form pan because I dont like to scratch the non stick coating. Keep in fridge or return to freezer if there is extra after serving because it will melt just like ice cream