What's all the fuss about CHAKRAS?

     CHAKRAS ~ it's a big buzz word these days, and for good reason. How would you feel if I told you that the power to heal your life is within you, and that your body contains an intelligent blueprint to guide you along the way? This is where the Chakras come in handy because they mirror your levels of vitality; basically each part of your spine has a chakra or centre which energy passes through. If energy is blocked or prevented from flowing through the body and these energy centres, then an illness, discomfort or disease manifests. Awesome, right? Gone are the days when you thought an illness just came out of the blue and disrupted your life. Now you can take active participation in your health and well being by tapping into the wisdom of your chakras. How? I knew you'd ask me that question, that is why I am writing two more articles on the subject right here on this blog. In case you can't wait, why not sign up for my CHAKRA REVIVAL E-Course? We go deep into what the chakras are, and how you can make the subtle, and sometimes not so subtle shifts in your life that help loving, universal life force energy to flow freely and abundantly through your body, and how Kundalini Yoga can help you along the way......

Stay tuned for my next article on the Chakras where I will explore the role our emotions have in our physical well-being.

SACRED OUTLOOK

"Feel and understand that life is nothing but a gift of God. The moment that you feel life is a gift, you will be happy." Yogi Bhajan

     A cornerstone of enlightened living is understanding that we are spiritual beings having a human experience, not the other way around. This is a huge fundamental shift in perspective because once you accept that you are already a spiritual being, the striving for perfection or improvement becomes totally unnecessary because you're already there - you are a perfect, divine, bucket load of awesomeness just waiting to be expressed. Rather than trying to be Divine, just surrender to the idea that you already are. It is a very liberating experience, to say the least. Living in this way is living life with Sacred Outlook. Every experience, every person, every aspect of life is acknowledged as sacred, worthy of respect, acceptance and gratefulness - even the really tough and shitty parts. Actually, especially those parts because those are the times when we can really flex our commitment to Truth, and live in the light of our souls. As Yogi Bhajan said "Fear, pain and hurt only come to you when you are not dealing with life in the light of your soul." The challenge is to rise up, to live life gracefully, especially in the most ungraceful of situations. That is your true strength.

     Here is a link to a powerful Kundalini Yoga Meditation that will help you to Experience the Gift of Life. Begin with 3 minutes and slowly increase the time to 31 minutes.

Life isn't about surviving - it's about thriving. Awaken to your full potential with Kundalini Yoga. Sign up for my FREE Introduction to Kundalini Yoga E-Course at http://bit.ly/2lH1akq

THE POWER OF SADHANA

     An essential aspect of a Kundalini Yoga practice is Sadhana - which is a daily spiritual practice. The sacred science of Kundalini Yoga offers us all a rare opportunity to relate to the Infinity within us - our soul, God, divinity - our true selves. Once this awareness of our true selves is developed we discover the strength in our uniqueness and have the confidence and desire to develop the special gifts we were born with. Sadhana is the time to align ourselves with the Universal Life Force behind all that is. When we are alignment with this divine force we are radiant, grateful, happy, and carefree. What an amazing way to start your day!

     Yogi Bhajan taught that the best time to do Sadhana is very early in the morning during the Amrit Vela or "ambrosial hours" - which is sometime in the 2-21/2 hours before sunrise (between 4 and 7 am). During this time, the angle of the sun's rays shining on the earth, as well as the deep peace and quiet, makes practicing Kundalini Yoga and Meditation up to 40 times more powerful than any other time of day. I will say this though - doing a Sadhana any time of day is important. Don't think that you can't practice if you don't get up this early - any time of day is good, but the amrit vela is supreme! After years of just flirting with getting up for Sadhana in the amrit vela, I can now say that my whole life has changed with a fairly regular practice. Try it and see how it feels, you won't be sorry.

Here are the steps to a potent Sadhana:

1. Wake up between 4 and 5 am.

2. Dring some water.

3. Use a dry brush to exfoliate the skin.

4. Rub almond or coconut oil all over your body.

5. Take a cold shower for at least 3 minutes. Keep moving the whole time, massaging your arms, back, chest, stomach, shoulders, and face. (Avoid taking a cold shower during menstruation.)

6. Dress in white clothing made of natural fibres, cover your head and sit in a clean and peaceful place.

7. Tune in with three repetitions of the Adi Mantra "Ong Namo Guru Dev Namo" (I bow to Divine Wisdome, I bow to Infinite Creative Consciousness)

8. Do a Kundalini Kriya for 25-45 minutes. You might want to do some simple warm ups before you begin. End with a deep relaxation on your back.

9. Do the Aquarain Sadhana Mantra Meditations for 62 minutes.

Adi Shakti Mantra (Long Ek Ong Kar) 7 minutes 

Wah Yantee Kar Yantee 7 minutes

Mul Mantra 7 minutes

Sat Siri Akaal 7 minutes

Rakhe Rakhan Haar 7 minutes

Wahe Guru Jio 22 minutes 

Guru Ram Das Chant 5 minutes

10. Contemplative moments/prayer.

11. End with the Long Time Sun song.

12. Have an AMAZING day!

Learn more about Kundalini Yoga when you sign up for my FREE Introduction to Kundalini Yoga E-Course at http://bit.ly/2lH1akq

HARVESTING SEAWEED

     Summer is the best time to harvest seaweed in Nova Scotia because the warmer water encourages the sea plants to grow, not to mention it's sunny and warm enough to make me think it would be a good idea. A few months back I helped organize this camping trip to the Bay of Fundy with some of the families from my children's school. We wanted the kids to discover where the seaweeds we commonly eat grow and how to properly (and safely) harvest them. So, I checked the tide charts and we arrived at that perfect moment when the ocean reveals her treasures to us for a brief time. It was spectacular.

     The three seaweeds we gathered were Dulse, Sea Lettuce, and Kelp. Not only do I love seaweed for it's amazing briny flavour, but for it's incredible nutritional properties as well. Did you know that seaweed is high in fibre and a wide range of essential nutrients including enzymes, nucleic acids, amino acids, minerals, trace elements and vitamins A, B, C, D, E and K? It's good for your heart, blood pressure, hormonal/lymphatic/urinary/digestive and nervous systems. Need I say more?
     Of the three, Dulse is the best eaten straight up out of the ocean, or savoured after it's been dried and packaged away for the winter. It's tender, delicious, and dare I say kind of like bacon? Sea Lettuce can be eaten fresh from the sea in salads, or you can dry it and reconstitute in water to make seaweed salad in the winter. All seaweeds make great additions to your wintertime soups too. My favourite way to enjoy both Dulse and Sea Lettuce is dried well and then crushed into flakes using my coffee grinder. These easy to use seasoning "sprinkles" taste fantastic on steamed vegetables, in salads, or on popcorn. Kelp can also be prepared in this way, but I mostly keep it in larger pieces once it's been dried and then I add it to my chicken stock and soups.

     For those of you interested in the more technical details of how to harvest seaweed I am more than happy to share the way I go about it. As I mentioned, you need to check the tide charts for the area you know for sure has the seaweed you are looking to harvest. This is the tricky part as you generally have to learn from someone else. You want to pick a day and time when the tide is at it's lowest point. Then you show up about half an hour before this time with large empty onion bags, a pair of scissors and an empty knapsack. At our particular spot, you have to walk WAAAAY out before you see the Dulse, Sea Lettuce or Kelp. Then you make sure you cut the seaweed off the rock leaving a bit behind so that the plant can regrow. When the tide starts coming in it's important to start heading back so you don't get stuck in water that is too deep for you. I always make sure to take a big bucket of clean seawater back with me so that just as I am about to lay them out to dry in the sun, I give them a quick dip in the water to remove any sand. I have specially built racks made using wood and snow fencing which I use to lay my seaweed on. I usually hang the kelp on the laundry line. Then you just let the sun do its thing until the seaweed is crispy dry. Then I bring it in and store it in paper bags.

BLACK BEAN BURRITOS

     It's hard to believe my burritos have yet to be featured on here because I've been making them for years and we all love them so much. The recipe has evolved over the years, and today I even made a gluten-free/dairy-free version for myself. But of course, I made my classic sourdough tortilla ones for the boys.

BLACK BEAN BURRITOS

Refried Black Bean Filling:

4 cups cooked black beans (or use pinto/kidney)

1 cup chicken broth

4 cloves garlic, grated

1 cup fresh cilantro, chopped

2 tsp cumin

1/2-1 cup salsa

1/4 cup apple cider vinegar

2-4 Tbsp molasses

sea salt and pepper

Method: In a medium pot, cool all ingredients on medium heat for 15-20 minutes, stirring occasionally. Remove from heat and mash with a fork.

Whole Wheat Sourdough Tortillas:

2 cups whole wheat flour

1 cup unbleached flour

3 1/2 Tbsp melted coconut oil/butter/ghee/lard

1 1/2 tsp sea salt

3/4 cup sourdough culture (at room temperature)

3/4 cup milk of choice (at room temperature)

Method: Combine the flours and salt in a large mixing bowl. Stir in the oil and then the sourdough and milk. Stir until it forms a ball. Knead for a few moments and then let it sit at room in a covered bowl for 12 hours.

To cook: Heat a large cast iron skillet over medium low heat. Pinch off a golf ball sized piece of dough and roll it out on a floured counter top. Place it on hot skillet and cook for about 1 minute on each side, or until a few light golden patches form - then flip it. Place on a plate and cover with a dish towel so they don't dry out - stack them on top of each other.

Gluten-Free Tortillas:

(makes 2 medium tortillas)

2 eggs

1 tsp melted ghee or coconut oil

1 Tbsp water

1/4 cup arrowroot flour

1 tsp coconut flour

pinch sea salt

Method: Crack the eggs into a medium sized bowl and whisk in the melted fat and water. Add the dry ingredients and beat well to combine. In a medium cast iron skillet over medium heat, pour in half of the batter and roll it around to evenly coat the bottom. Cook for 1 minute or each side. If saving for later, cool completely and store in an airtight container.

To Assemble:

Stir Fried Vegetables (broccoli, peppers, onion, carrot etc) seasoned with chili powder

Grated Cheese

Salsa

Olives

Topping:

Sour Cream or Yogurt

Salsa

Hot Sauce

Chopped Cilantro

Method: Spread each tortilla with salsa. On the edge closest to you place a mound of black beans and then vegetables. Top with grated cheese. Roll like a cigar and place in a pan or cast iron skillet. Bake in a preheated 350* oven for 10-15 minutes. Serve with toppings.

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MAKING GHEE

     Before I even get into all the reasons why ghee is so awesome, I thought I'd take a moment to explain what it is for those of you who have never made it. Ghee is clarified butter. It is a very common ingredient in French and Indian cooking.  It is also a major player in the world of Ayurveda, where it is prized for it's healing properties. You see butter is only 85% butterfat - the rest of it is made of milk solids and water. The process of clarifying the butter removes these "impurities" and what remains is golden and delightful.  
     There are so many reasons to love ghee. It is delicious, number one. It is excellent for cooking and sautéing because it has a high smoking point. Unlike butter, ghee keeps for about a month at room temperature or even longer in the fridge. It is rich in short and medium-chain fatty acids and butyrate (an anti-inflammatory fat). It is rich in fat soluble vitamins A, D, E (antioxidant for great skin, eyesight, hormonal balance), and K2 (builds strong bones). And it is okay for people who have casein or lactose sensitivities - who would have thought butter could be better?
Uses for ghee:
* Spread it on toast
* Melt over steamed vegetables, potatoes, and rice
* Sautee your spices in ghee and add to soups and stews
* Soothe a burn by rubbing ghee on it!

GHEE

1 pound unsalted organic butter

Method: Melt butter in a saucepan over medium low heat. Once it's fully melted, allow it to continue
to heat until it comes to a gentle boil. The milk proteins will first form a thin white layer over the entire surface, then expand into a thicker foam. Eventually, as the butter boils, the foam coating will break apart into smaller clusters. Technically, it's not the butterfat but the water in the butter that's boiling—that's a good thing, since we want the water to cook off. The foam will ultimately sink to the bottom of the pot as the butter continues bubbling away. You'll know that it's nearly done when the bubbling activity calms and then mostly ceases, evidence that the water is finally gone.

At that point, just pour the remaining butter through cheesecloth or a coffee filter to remove the browned bits. 

CELEBRATING MOTHERHOOD (with Ice Cream Sundaes)

     We invited my mom over for brunch to celebrate Mother's Day. After enjoying some awesome Sausage and Roasted Vegetable Frittata, Crispy Potatoes and a nice salad it was time for the main event - make your own sundaes. I made a batch of Maple Vanilla Coconut Ice Cream and a variety of toppings which included Maple Chocolate Sauce, Caramel Sauce, Cherry Sauce and Roasted Peanuts and Pecans. Mom went in for a classic Banana Split and I had numerous helpings of a Butter Pecan stylie sundae and kept it simple with just pecans and caramel sauce. Insanely good. I love my mom!

MAPLE VANILLA ICE CREAM

4 egg yolks

1/2 cup maple syrup

2 cans coconut milk (800 ml)

200 ml milk of choice (I used Coconut Dream Beverage)

1 Tbsp real vanilla extract

1 tsp sea salt

Method: In a bowl, whisk the egg yolks with maple syrup until well combined.

Combine the coconut milks in a saucepan over medium low heat and bring to a simmer. Gradually whisk into the egg mixture. Return entire mixture to the stove and cook over low heat, stirring often until the mixture is thick enough to coat the back of a wooden spoon. Let cool and then stir in the vanilla and salt. Place in the fridge until completely cold or overnight. Transfer to an ice cream maker and freeze according to manufacturers instructions.

CARAMEL SAUCE

from Daniel Walker's Against All Grain

1/2 cup honey

1 1/2 Tbsp palm oil shortening or butter or ghee

1/2 cup coconut milk

1/2 tsp sea salt

Method: Bring the honey to a low boil in a deep saucepan over medium high heat. Simmer on medium for 5-7 minutes, whisking occasionally. Remove from heat and carefully whisk in the oil, coconut milk and salt. Return to heat and continue to cook for 15 minutes. Serve warm or room temperature.

CHOCOLATE SAUCE

1/2 cup coconut oil

60 grams cocoa powder

1/2 tsp sea salt

1/2 tsp real vanilla

1/2 cup maple syrup

Method: Whisk all ingredients into a small saucepan and whisk and warm on medium heat until all the oil melts. Serve at room temperature.

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