Dear Community,
Tony Parker was being interviewed by my friend, and my friend asked her, “what’s it like being a teacher?” She responded with, “Oh my gosh, no thank you, I am nothing. If you ask me to be a teacher, or confirm I am a teacher, that makes me think I am something outside who I am. I have to think about school supplies, books and manuals, this and that, putting so much in front of my purity of being.” It stuck with me. I even wanted to remove teacher from my already published book and prayed that I hadn’t mentioned it too often.
You’ve worked hard to maintain balance and receive rewards from your yoga lifestyle. Why would you need to identify who you are? Let’s try being. Listening to the wind, the shutters banging and the turkeys gobbling. Relax and stay present!
Why go down that rabbit hole, and think there is something more interesting? I share my story all about this. It’s really innocence I found in my book that I love the most, purity if you like, but innocence, truly innocence.
It’s like me at age seven, with no front teeth, smiling ear to ear. Teeth or no, there was still a humongous smile. Innocence. Please, don’t give yourself permission to just be a little nice, be really nice. Be kind, be compassionate. Share your story. It feels good to have it out.
It’s a non-violent story. It’s important to know what yoga really is, and will always be. The essence of us. It is pure, it is natural, it is organic, it is allowed. And it takes a village.
Apparently it’s an accomplishment to write a book because everyone keeps asking me what’s next? And I’m like, this is now. Yoga body is so intelligent, it does 75% of making up your mind, adjusting your behavior. Probably more, but I’ll be safe to say 75%.
We gotta get there though, we gotta show up, we can’t just make money off of it. I hope you like the book, and I hope you let me know how much you feel about it, but only when you drop totally into the heart. Because love is love.
Sat Nam
Karuna
Last call to sign up for Costa Rica! Two rooms remain.
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Sunday Yoga with Karuna
Live Streaming Kundalini Yoga on Instagram
November 17th, 9am Mountain Time
Let us join forces and dance in this moment together!
A free Instagram gathering. Being a Sun Day, let’s gather at 9am Mountain Time so those from Europe and other time zones can join in these precious moments of manifestation. Self-acceptance is key to showing up, and self care will bring us exactly the messages of where we are at this very moment.
Absorb and Illuminate
Annual Costa Rica Retreat
December 7 - 14, 2024
“When you climb a ladder and arrive on the sixth step and you think that is the highest, then you cannot come to the seventh. so the technique is to abandon the six in order for the seventh step to be possible. And this is our practice, to release our views. The practice of non-attachment to views is at the heart of the Buddhist practice of meditation.” ~Thich Nhat Nanh
Real friendships are made for us by divine intervention, alignment needs no planning! Take this time for you to discover how to accept change without fear or doubt! A small gathering provides inner peace to grow, develop, and return to our authenticity of JOY!
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Tunisian Tomato Soup
with Chickpeas and Lentils
It seems like an ordinary list of ingredients, but when they are combined in this very satisfying soup, the flavors transcend the sum of their parts.
Ingredients
1 cup uncooked chickpeas, soaked overnight (or 1 to 2 15-ounce cans of chickpeas)
1 cup uncooked lentils (any kind), rinsed and picked over
1 cinnamon stick
2 tablespoons olive oil
4 cups minced onion
2 tablespoons minced garlic
2 teaspoons salt
1 teaspoon turmeric
1½ teaspoons cumin seeds
2 teaspoons ground cumin
2 to 3 bay leaves
128-ounce can crushed tomatoes
Black pepper and cayenne to taste
3 tablespoons fresh lemon juice (or to taste)
Optional Toppings
Yogurt
Minced fresh parsley or mint
A few currants
Streamline the preparation time by chopping the onions, mincing the garlic, and sautéing them with the seasonings while the legumes cook. This soup freezes well if stored in an airtight container.
Directions
Place the soaked, uncooked chickpeas in a large pot and cover with water by 3 inches. Bring to a boil, lower heat to a simmer, partly cover, and cook for 1 hour. (If you’re using canned chickpeas, rinse and drain them, and set them aside.)
Add the lentils and cinnamon stick, partially cover again, and cook for another 30 minutes, or until the chickpeas are perfectly tender, but not mushy. (If you're using canned chickpeas, cook the lentils with the cinnamon stick in 7 cups water until tender-about 30 minutes.) Remove and discard the cinnamon and drain the legumes, saving the water, if any is left.
Meanwhile, heat the oil in a soup pot or Dutch oven. Add the onion, garlic, salt, turmeric, cumin seeds, ground cumin, and bay leaves, and sauté over medium heat for 5 to 8 minutes, or until onions are soft.
Add 6 cups of water (including the reserved cooking water from the lentils, if any) and the tomatoes, and bring to a boil. Lower heat to a simmer, partially cover, and cook for another 15 minutes or so. (The timing does not need to be exact.) Fish out and discard the bay leaves.
Stir in the chickpeas and lentils, and cook for only about 5 minutes longer, so the legumes won't become mushy. Season to taste with black pepper, cayenne, and lemon juice.
Serve hot, topped with some yogurt, a sprinkling of parsley or mint, and currants, if desired.
From Mollie Katzen’s Vegetable Heaven
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