Universal Intelligence

According the the Samkhya philosophy, the universe was created out of primordial stillness. Purusha (all pervading consciousness) and Prakruti (Manifest Nature) exist in a state of equilibrium.   Purusha is the silent observer or witness. Prakruti is the spark and expression of creation (matter).  This state of stillness is disturbed by desire and this creates dynamic movement.   Purusha, the masculine quality and Prakruti, the feminine quality merge and give rise to mahat (universal intelligence).  

From this union proceeds evolution. Our existence sprouts from here. When we are fully aware of our beginning, everything is possible because we realize our capacity is not limited. We are connected to everything. Purusha is the observer and Prakruti is the observed.  In the human struggle to find moksha (liberation) we are attempting to recognize ourselves as both the observable and observer.  We think we are the observable but not the observer.  We are both.  The philosophical questions arise: Who am I? What is my purpose?  Why am I here?  What is the universe? We are both the creator and the creation. Our confusion arises because we are not fully aware of the source of creation. 

That whole explanation is to remind us that we are linked to the universal intelligence. We must focus and meditate on our goals and they will manifest.  The more we focus intently, the more our intention permeates into cosmos, and then the universal intelligence starts to connect the dots for us.  We are apart of that intelligence, and must become aware of it in order to realize our full capacity.

Dream BIG and your visions will materialize.

What is MSG? Is it making me fat?

Most processed foods and fast food places contain Monosodium Glutamate (MSG). What do processed foods and fast food have in common? Obese or over-weight consumers! MSG is a food additive used to enhance the flavor of foods. 

What does MSG do to the body?  Many believe MSG is addictive. MSG is like a drug that makes you hungry, crave more, and fat. 'Betcha can't eat just one', takes on a whole new meaning where MSG is concerned! MSG may be linked to obesity, type II diabetes, high blood pressure, autism, ADHD, and neurodegenerative brain diseases. “A recent study in China shows a positive correlation between MSG and obesity, regardless of caloric intake or exercise.  Also, here is a flow chart linking MSG, casein and vaccines to autism: http://www.msgtruth.org/images/Theory%20of%20Autism-Simplified.pdf.

MSG was discovered by Japan; In Japan MSG is called ‘Ajinomoto,” which means the “essence of taste”.  It was marketed strictly for the purpose of enhancing flavors. It is disguised under many names. The following substances contain the highest percentage of factory created free glutamate:

MSG, Gelatin, Calcium Caseinate, Monosodium glutamate, Hydrolyzed Vegetable Protein (HVP), Textured Protein, Monopotassium glutamate, Hydrolyzed Plant Protein (HPP), Yeast Extract, Glutamate, Autolyzed Plant Protein, Yeast food or nutrient, Glutamic Acid, Sodium Caseinate, Autolyzed Yeast, Vegetable Protein Extract, Senomyx (wheat extract labeled as artificial flavor)

The FDA allows the a variety of chemicals to be disguised under the name, “natural flavors, flavors, flavoring.” You do not know what you are consuming. REMEMBER: If MSG was not harmful, it wouldn’t be hidden. 

READ THE LABELS. And try your best to AVOID processed foods.

MSG is contained in: most barbeque sauces, salad dressings, canned foods, frozen foods, potato chips (Doritos has at four sources of free glutamate), parmesan products, chicken, sausage, croutons, some garden veggie patties, soy products, soy sauce, Lawry’s seasoning salt (very sad cause I actually liked this), casein, and the list can go on!

Most “fresh” turkeys and chickens have free glutamate solutions injected into them. Vegetarians aren't free from MSG either. Most processed vegetarian foods contain msg. Processed foods should be limited to once a week. 

It is time to start cooking and kicking processed foods to the curb before you start looking like this giraffe.  And if you are already over-weight, MSG could be a major reason. Everyone needs to start eating freshly cooked organic food. 

"What is Nature, if not a grand university?"

The Great Yogi Yogeshwari, said “What is Nature, if not a grand university?”  Nature is our teacher. We are all made up of the same elements as in Nature. Earth is our body, water is the blood in our veins, fire is the heat in our body, air is our breath, and ether is the space in our atoms. When we lose connection with nature, we lose connection with our self. We come from her and must connect with her.
Many times the blocks in our lives are the workings of our own minds.  When you change your thinking, you change your energy or what you put out into the universe.  When you put out positive messages and visualize success that is exactly what you will attract.  Training in and studying Nature helps you understand this principle.  

We learn so much by studying the simple blossom of a rose, or studying the growth of a tree. Like a rose we come into this world for a short time, and then we have to go back into the earth from which we came. We should strive to be a rose and share our beauty, grace, feed others nectar, and give inspiration and love to all. 

Training in nature not only gives you the physical body you desire, but gives you inner radiance and strength.

*Creative Visualization, Shakti Gawain and Think and Grow Rich, Napoleon Hill

Eat According to the Season

Mother Nature provides us, Her creation, with the nutrition to sustain our bodies in each season.  We are intimately linked to our environment.  In the age of computers and processed foods, we have lost connection with Nature.  Most people do not have a garden where they pick fresh food.  We walk around with a shopping cart in the supermarket, and throw in fruits and veggies (and boxes of prepackaged foods) without any consideration to the season.  It is important to become conscious and able to identify what Nature provides in each season.

Why is it important to eat according to the season? Health. In each season distinct fruits and veggies grow to nourish our bodies. The food Nature provides, helps us adapt to the changing environment.  The goal of Ayurveda is to be in Harmony with Nature, because it promotes health and evolution. In spring sprouts leafy greens, that help scrape away the fat accumulated from winter.  In summer grows juicy fruits and veggies to keep the body hydrated.  In autumn, the trees begin to shed their leaves, and it is a good time for warm foods like stews and vegetable soups.  In Winter, our internal Agni, digestive fire, is strongest. This is the time to eat heavy, creamy, high-protein and unctuous foods like nuts, mung beans, oils, wheat, potatoes, and meats.

Eat According to the Season - WINTER

Food for Winter

French, North Indian,  Italian, German, Mexican, almost anything heavy.

Sweet Potato Burrito

1 tsp ghee or oil

1 onion, finely chopped

3 or 4 cloves garlic, minced

1 cup fresh kidney or aduki beans, drained (soak in water over night and in the morning cook till tender)

1 cup water or (low-salt) broth

2 Tbsp chili powder 

2 tsp mustard seeds

2 tsp ground cumin

2 Tbsp light soy sauce or Bragg Liquid Aminos

2 Tbsp tomato sauce

whole-wheat tortillas

1 sweet potato, cooked & mashed with olive oil, garlic, cilantro, salt and pepper

Directions: Sautee garlic, onions, cumin, mustard seeds, in ghee over medium heat. When mustard seeds start to pop add beans, tomato, soy sauce, and broth.  Cook for 10 minutes and remove from eat.  Spread sweet potato on tortilla and layer with bean sauce. Wrap and enjoy.

Mung beans and Rice

1 tbsp ghee

1 cup basmati rice, rinsed

1 1/2 cups whole mung beans, washed, soaked overnight, then rinsed

1 large carrot, diced

1-2 stalk celery, diced

2 large shallots (or 1/4 cup onions), chopped

2-3 clove garlic, chopped

1/2 tsp curry powder (preferably Kitchen King)

1/4 tsp ground cumin

1/4 mustard seeds

1/4 tsp turmeric powder

2-3 cloves

1 cinnamon stick

Pinch saffron, crumbled (optional)

1 cup water

1 tomatoes diced

Salt and freshly ground pepper to taste

Directions:

In a pressure cooker, toast the cloves, cinnamon, turmeric, garlic, mustard seeds, cumin and saffron. When you hear the mustard seeds start to pop, carefully add water, and the rest of the ingredients.  Cover the pressure cooker and cook on medium heat for about 15 minutes. Listen for about 4 whistles.  Before opening, make sure all the steam is out (by lifting the whistle). Garnish with cilantro and enjoy.

            

Eat According to the Season - FALL

Fall

Thai, Vietnamese, West African, Ethiopean, Japanese

Pesto

2 cups cooked pasta

a handful of leafy herbs (basil, cilantro and/or parsley), washed and minced

1-2 small cloves garlic, minced

1 Tbsp hemp seeds, pine nuts or crushed nuts (almonds or walnuts)

1 Tbsp grated parmesan

olive oil and salt to taste

Red Lentil Soup

2 Tbsp olive oil or ghee

1/2 red onion, chopped

3 cloves garlic, minced

1-inch piece ginger, peeled and minced

1/2 tsp each: turmeric, ground cumin, ground coriander, garam masala

1 bay leaf

1 1/2 cups red lentils, washed

1/2 butternut squash, peeled, seeded and chopped

(or substitute with canned pureed pumpkin, unsweetened)

5 cups stock or broth

(if using plain water instead, season the soup with 1 tsp sea salt)

garnishes (see below)

             Tofu Curry

 1 sweet potato, peeled and cubed

OR 1/2 block firm tofu, cubed

1 cup diced carrots

1/2 cup diced leeks (white parts only), washed well

OR 1 small onion, diced

1/2 cup chopped cauliflower

2 Tbsp ghee

3 roma tomatoes, quartered

1 lb spinach, washed

1 Tbsp grated fresh ginger

1 can light coconut milk

OR 1/2 can regular coconut milk diluted with water

Spices

Eat According to the Season - SUMMER

Summer: Costa Rican, Cuban, Puerto Rican , Belezian, Carrabean, South Indian, Thai

Celery Soup

1 Tbsp extra-virgin olive oil

1 leek (white and pale green parts), chopped

6 cups coarsely chopped celery (10 to 12 stalks)

1 onion, chopped

1 small red or yellow-flesh potato, peeled, chopped

4 cups vegetable stock or filtered water

1 tsp or more salt

Pinch cayenne

            Dandelion Rolls

1 cup finely chopped dandelion greens

2 Tbsp tahini

1 Tbsp fresh lemon juice

1 Tbsp Bragg's or 1/2 tsp salt

1 clove garlic, minced

1/2 inch ginger, minced

2 Tbsp chopped raw nuts or seeds of your choice (almonds or cashews, or sunflower, pumpkin or hemp seeds)

2 sheets rice paper

            Corn Salad

2 white potatoes, diced

1 bag frozen corn (or fresh boiled equivalent)

1/2 red onion, thinly sliced

2 cloves garlic, thinly sliced

1 can butter (lima) beans

4 Tbsp olive oil

juice of 4 limes

1/2 cup coriander leaves

2 Tbsp fresh rosemary (or 2 tsp dried)

sea salt and fresh pepper to taste

 

Eat According to the Season - SPRING

Spring Fast Food Options

Subway, South Indian, Light Chinese (steamed veggies),  Southern

Spring recipes:

            Kale Soup           

1/2 cup French lentils (or lentils of your preference/dosha)

1/2 quinoa or barley

1/2 medium onion, finely chopped

4 tbsp olive oil

1/2 bunch of kale (Szos and Jenny prefer black or “dinosaur” kale, but any kale will do!)

5 cups water

SPICES

1 tsp of garlic powder (heaping, or as desired)

1 tsp of cumin powder (heaping, or as desired)

1/2 tsp of curry powder

1 tsp of sea salt, to taste

Green Bean and Salad

2 cups asparagus, chopped in 2-inch pieces and tough ends discarded

2 cups green beans, cut in half

1 red onion, finely sliced in half moons

1/2 cup fresh parsley, minced

juice and grated rind of 1/2 lemon

2 Tbsp extra virgin olive oil

3 Tbsp pine nuts, toasted

2 tsp dried tarragon