Here I am now in Wellington. It's windy and yes rainy. Kinda perfect for a weekend indoors study. The few times the sun has shone, it's been stunning as Welly can be. The light gets that dreamy Mediterranean feel. True. (In a rugged and nuggety kiwi coastal kind of way). I'm lucky enough to be staying with friends in Lyall Bay, home to the iconic though fire gutted Maranui Cafe. The cafe is dead, long live the cafe. I hope they restore it to its previous charm. Anyway, heartfelt thanks Fremily. Wish you were here, Ahi and me.
For the past two days myself and about 50 others have sat enraptured by Yoga Teacher Kausthub Desikachar of Chennai as he has guided us through the 2nd chapter of Patangali's Yoga Sutra's - the ancient, authorative text on yoga. Kausthub is the son of esteemed Yoga Teacher T.K Desikachar and Grandson of the great yoga master Krishnamacharya who taught many of our yoga masters such as BKS Iyengar and the late Sri K Patabois Jois. So his lineage is watertight. But he is his own man, and happy to sit with that, which is admirable, he has a lightness and self-reliant air about him that you can't help but like. And he is one clever mind, clearly. He streams effortlessly through what he wants to impart to us with clarity and intelligence and a certain effervescence - he is quick to laugh and joke! The number of times his expressive cheeks punch out with a smirk or giggle to himself before he talks or instructs us is uncountable! But we're privy to most of it, he readily shares his amusement, much to our delight - and relief - the sutras can be heavy going.
The sutras are structured in sentences grouped into short stanzas like a poem. But they are hardly poetic as such, more strict instructions, stern almost. And they offer the most rich teachings. How not only to live well, fully aware of ourselves, that is identifying with our true self, not our many identities and patterns and foibles but also how to lead a spiritual life, free of fear. I'll attempt to go on....They state amongst other things, our negative behavioural patterns and resistance to change can cause suffering, bias and deeply rooted patterns which manifest negatively on all levels; the body, the breath, personality, intellect and emotions. And that we must constantly, continuously work on these things! We have to work at these patterns through becoming 'awake' or 'aware' of our negative (and positive) actions through self-reflection and self study, meditation (yoga, in other words) not only as an exercise aside from daily interactions but in every moment. We should strive to have this awareness and mindfulness - always, and that the more we achieve this the more (happily) we will 'see'. See what? See ourselves. The sutras or sentences that Patanjali has written give all the answers to the questions that each previous sutra poses. So we're told, and so it seems as we trawl our way through. But - it's all good in theory. Practice! There it is again, that word. It's mind boggling really, how such an ancient (3000 years old) text can be so utterly relevant and complete.
But - strangely, amazingly if you count up the sutras in even numbers skipping every 4th one in the first chapter - they give Patanjali's phone number. ? Now wait a minute Kausthub.
Visit www.kausthub.com for more information on him and to see some lovely photography (his 'second love').
Namaste. More soon.
Saturday, October 17, 2009
Sunday, October 4, 2009
Hamiltonian Yogis unite.
Now here's what hard working Ashtangis look like after a class, absolutely gorgeous. It wasn't long after our collective fundraiser class for our dear Meg Casley: http://megcasley.blogspot.com/
We raised NZ$315 for Meg. Thank you again to all those yogis who gave. Thank you.
Also! Big ups to KEITH for making us his delicious dahl last Tuesday night. As we started our sunsalutes out wafted from the kitchen spices and herbs and stock so delicous. Boy were those focussed vinyasas. We sung for our supper! Thanks Keith, a very elegant and nutritious soup and what a sterling idea. Lets do it again.
Tales of Peter Sanson.
Peter Sanson gave a 3 day workshop in Taupo weekend of September 26th, which Alan and I were lucky enough to attend. It was held at Taupo Yoga http://www.taupoyoga.co.nz/index.html Fiona Links' studio on Heuheu Street. It’s a nice little place, tucked away upstairs above some shops in the middle of town. Kind of feels to me like a little European artists pad, a warren of rooms and hallways, backdrop of the Alps through the windows. That is the mighty Tongariro National Park snowy and proud at the other end of the lake, Mount Ngauruhoe utterly gorgeous. Anyway wasn’t too cold, definitely rainy and moody with bouts of sunny- sitting in outdoor/indoor flow café -sunshine. Bring it on Taupo.
Peter is such a lovely teacher; he’s also quick off the mark orchestrating the entire room (about 15 of us at a time?) at once, yet never sacrificing attention for the individual. You’re aware of him, but not in a distracting way. His presence is so keen and alert he seems to keep the whole room driving along, in one big collective sigh as we ujaii our way to the end and back. It’s a lovely class and I’m grateful to be there every time.
I’m grateful for both teachers (Peter often conducts his workshop classes with Tauranga yoga teacher, Paul Scriven http://www.ashtangatauranga.co.nz/), their styles intermingle nicely. And that’s many a sweaty and focussed hour they put in from 8am till 12pm non stop – as one practitioner ends their practice clutching mat in hand and beaming, another is ushered in by Peter, ‘send the next one in! Come in, come in!…..free breathing, free breathing. Loose that leg!’
You can goggle Peter Sanson and lots of interesting stuff comes up, as he is a highly respected and world-renowned teacher. He gives workshops all over NZ as well. Upcoming workshops are:
Waiheke Island:
http://waihekeislandashtangayoga.blogspot.com/2008/07/peter-sanson-labour-weekend-08.html
Tauranga:
http://www.taurangayoga.org.nz/events_calendar/63/
Peter is such a lovely teacher; he’s also quick off the mark orchestrating the entire room (about 15 of us at a time?) at once, yet never sacrificing attention for the individual. You’re aware of him, but not in a distracting way. His presence is so keen and alert he seems to keep the whole room driving along, in one big collective sigh as we ujaii our way to the end and back. It’s a lovely class and I’m grateful to be there every time.
I’m grateful for both teachers (Peter often conducts his workshop classes with Tauranga yoga teacher, Paul Scriven http://www.ashtangatauranga.co.nz/), their styles intermingle nicely. And that’s many a sweaty and focussed hour they put in from 8am till 12pm non stop – as one practitioner ends their practice clutching mat in hand and beaming, another is ushered in by Peter, ‘send the next one in! Come in, come in!…..free breathing, free breathing. Loose that leg!’
You can goggle Peter Sanson and lots of interesting stuff comes up, as he is a highly respected and world-renowned teacher. He gives workshops all over NZ as well. Upcoming workshops are:
Waiheke Island:
http://waihekeislandashtangayoga.blogspot.com/2008/07/peter-sanson-labour-weekend-08.html
Tauranga:
http://www.taurangayoga.org.nz/events_calendar/63/
Dahl and Quinoa Pilaf
Dahl
This is my simple version. It’s not very traditional and I know you’re meant to fry the spices at the end and chuck them in then. The end secret ingredients too were instructed to me by Jan at Maggy’s catering here in Hamilton. It gives it the edge (corrected we like to say). Thanks Jan and thanks India. We love you Dahl.
Ingredients:
Onion
Split Red Lentils
Ground spices of Coriander, Cummin, Tumeric and Chilli
Canned chopped tomatoes
Water
Salt
Balsamic Vinegar
Brown Sugar
Lemon juice
Method:
Soften/fry gently the onion (at least one, depending on desire and numbers) in enough oil to cover the bottom of your saucepan. Add the lentils (one cup per 2 – 3 people) and stir. Add the spices (at least 1 – 2 tsps of each, less of chilli) stir-fry for a minute or two to well coated and integrated. Add the tomatoes and enough water to at least cover the lentils. Cook gently. The lentils will absorb the water and you may need to add more water to get the desired consistency.
‘Correct’ the dish with a slosh of balsamic, a large pinch of sugar and the juice of one or two lemons. Salt of course to taste.
You could include garlic, fry more spices at the end to add more flavour, add finely chopped carrot (to make the dish go further and to add to it, which I often do) or even chopped red pepper or other.
Serve with Rice (for a complete protein balanced meal) and/or home baked bread and butter and a large green salad (Have it on toast the next morning for breakfast, Kiwi styles).
Quinoa Pliaf with citrus and almonds.
Actually from an odd wholefood/vegetarian recipe book of mine from the past (where is it now, I don’t know) and it was a Brown and Wild Rice pilaf, which you could use instead (but we know how amazing Quinoa is with its complete protein and all, maybe use both). Also it does have mint in it which can be really distinct in its flavouring if you like.
Ingredients:
Quinoa
Almonds (roasted, slivered or chopped)
Currents (or raisins)
Parsley (and/or coriander)
Mint
Dressing:
Oil
Fish sauce
Tamari
Garlic
Lemon or lime juice
Orange juice and rind
Brown sugar
Salt
I think I’m missing a few things in the dressing, which is the vital part, but it looks good - you want the balance between salt, citrus and sweet. Basically cook the quinoa till done (like open lidded cooking of brown rice) and then spread out on a tray/pan to cool. Prepare the dressing by adding mostly oil, jus a splash of fish sauce and tamari (1 – 2 tbsp), 1 – 2 cloves of finely minced raw garlic. The orange and mint go well together, so get as much orange as you can in there. Sugar and salt to taste.
Stir everything in together. Parsley/mint chopped as you like it.
Let the dressing absorb in well before serving, the dish can be nice and moist and since the quinoa or rice will be cooled down a bit wont be too gluggy especially if you fluff up and stir well. It’s even more delicious the next day, if you can keep it long enough.
This is my simple version. It’s not very traditional and I know you’re meant to fry the spices at the end and chuck them in then. The end secret ingredients too were instructed to me by Jan at Maggy’s catering here in Hamilton. It gives it the edge (corrected we like to say). Thanks Jan and thanks India. We love you Dahl.
Ingredients:
Onion
Split Red Lentils
Ground spices of Coriander, Cummin, Tumeric and Chilli
Canned chopped tomatoes
Water
Salt
Balsamic Vinegar
Brown Sugar
Lemon juice
Method:
Soften/fry gently the onion (at least one, depending on desire and numbers) in enough oil to cover the bottom of your saucepan. Add the lentils (one cup per 2 – 3 people) and stir. Add the spices (at least 1 – 2 tsps of each, less of chilli) stir-fry for a minute or two to well coated and integrated. Add the tomatoes and enough water to at least cover the lentils. Cook gently. The lentils will absorb the water and you may need to add more water to get the desired consistency.
‘Correct’ the dish with a slosh of balsamic, a large pinch of sugar and the juice of one or two lemons. Salt of course to taste.
You could include garlic, fry more spices at the end to add more flavour, add finely chopped carrot (to make the dish go further and to add to it, which I often do) or even chopped red pepper or other.
Serve with Rice (for a complete protein balanced meal) and/or home baked bread and butter and a large green salad (Have it on toast the next morning for breakfast, Kiwi styles).
Quinoa Pliaf with citrus and almonds.
Actually from an odd wholefood/vegetarian recipe book of mine from the past (where is it now, I don’t know) and it was a Brown and Wild Rice pilaf, which you could use instead (but we know how amazing Quinoa is with its complete protein and all, maybe use both). Also it does have mint in it which can be really distinct in its flavouring if you like.
Ingredients:
Quinoa
Almonds (roasted, slivered or chopped)
Currents (or raisins)
Parsley (and/or coriander)
Mint
Dressing:
Oil
Fish sauce
Tamari
Garlic
Lemon or lime juice
Orange juice and rind
Brown sugar
Salt
I think I’m missing a few things in the dressing, which is the vital part, but it looks good - you want the balance between salt, citrus and sweet. Basically cook the quinoa till done (like open lidded cooking of brown rice) and then spread out on a tray/pan to cool. Prepare the dressing by adding mostly oil, jus a splash of fish sauce and tamari (1 – 2 tbsp), 1 – 2 cloves of finely minced raw garlic. The orange and mint go well together, so get as much orange as you can in there. Sugar and salt to taste.
Stir everything in together. Parsley/mint chopped as you like it.
Let the dressing absorb in well before serving, the dish can be nice and moist and since the quinoa or rice will be cooled down a bit wont be too gluggy especially if you fluff up and stir well. It’s even more delicious the next day, if you can keep it long enough.
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