Home' Nova West : February 2010 Contents Nutrition
from page 20
BRIGHT & HAPPY QUINOA SALAD
GLUTEN-FREE IF WHEAT-FREE TAMARI IS USED AND DAIRY-FREE
See our website novamagazine.com.au
for more of Jude's fabulous wholefood recipes
• ½ cup quinoa
• 1 teaspoon whey or lemon juice
• pinch of arame sea vegetable. What you will
pick up with a little pinch will be ample and too
much can be a little overwhelming)
• ½ cup/58 gm carrot, peeled and grated
• ½ corn, kernels removed and lightly steamed
• ¼ red capsicum -- finely diced
• 2 tablespoons fresh coriander or basil,
• 1 - 2 teaspoons lightly toasted sesame seeds
• ¼ cup lightly roasted cashew nuts, chopped
as desired * optional
• 2 tablespoons lemon juice
• 2 tablespoons natural sesame oil
• 2 drops toasted sesame oil
• ½ teaspoon finely grated ginger
• 1 teaspoon honey
Add the quinoa, whey and 1 cup of water to a small
bowl. Cover and leave to sit out on the bench (or in
the fridge when the weather is warmer) overnight
or during the day.
Happy because it's simple to make, and has a bright flavour.
We can increase sattva in our life
by being in nature, smelling the roses,
listening to Vivaldi, eating wholefoods
and doing things that bring peace and
joy. Just thinking about that which is
calm and beautiful enhances sattva and
increases ojas in the body.
Described by Kester as the gatekeeper
of our tissues and the essence of our
immunity, ojas is a golden, honey-like,
unctuous liquid located primarily in the
heart. We can nurture it by maintaining
strong agni and good digestion, as well
as taking the breath (prana) deep into
our body to build vitality. If you pursue
life with dryness and sharpness -- grasping
at answers (a vata quality) -- you burn out
your tissues, explains Doko.
Buddha-like with his shining blue
eyes, round belly, gentle humour and air
of contentment, Doko encourages us to
let go of the distractions of the thinking
mind, its opinions and views, and instead
to feel into, and relate to, the present
moment as it is.
"This is the path of Outshining
Distraction. We can experience what it
feels like to calmly recognise and accept
an imbalance or illness in our body or
mind, take responsibility for it, and work or
seek help to heal it with warmth, patience
and precision." This way, he explains, we
lose interest in the search for answers
and instead gain interest in what lies
beyond the divided thinking mind.
It is not about abandoning our
habitual thoughts and desires, but about
caring for them, being kind and loving
towards them. Doko recommends winking
at them and giving them a half smile.
Once we abandon the striving, we can be
friendly and accepting of ourselves in a
way that maintains, rather than clouds,
clarity. As we relax our attention from the
pursuit of a solution -- we allow life to reveal
itself to us -- this is precision.
Towards the end of the retreat, I get a
taste of what it is to let go of the resistance
and to feel into space, simplicity, warmth
and loving kindness. With views of the
ocean filtered through tropical foliage
and palm trees and nothing but the
chatter of birds to pierce the morning
silence (we maintain silence from our
evening meditation through to the first
lecture of the morning), I am deeply
moved by the warmth and softness all
around me. Ahh, I think to myself, this is
Later, during that morning's
meditation, I drop down into the depths
and feel and breathe my way past the
mental chatter. Tears of joy mixed with
wistfulness, even a tinge of loneliness,
quietly well up and flow over. Recognising
how much of my life has been spent in
a contracted place of impatience, self
judgement and striving, I am sitting in
self kindness; tasting it, feeling it and
reaching out to it with gratitude. Dropping
into kindness, the word, the feeling
and the sense of it produce an intense
emotion -- perhaps relief -- that is hard to
put into words. It is a release into a place
within me that feels both familiar and all
Now, when I find myself frittering
energy and being led astray by my
thinking mind, I go back to Doko's
teachings and am nourished anew.
"Really delicious balanced food,
deep laughter, mindful breathing, love,
compassion and sweet music -- don't
these things help us be more in touch with
our bodies and minds and also with what
is painful, confusing and truly difficult in
the world? Don't romanticise complexity.
Don't dismiss simplicity. Take it seriously.
Devote yourself to its Kingdom. Be its
servant, lover, friend."
Extracts taken from: Feeling into Human Warmth &
Wisdom Lectures On The Path of Outshining Distraction
by Sensei Michael Doko Hatchett, part of the Medicine
of Life As-it-Is Series published by the Mudita Institute.
'Our fast paced, multi tasking, goal oriented lifestyle tends
to encourage a predominance of vata, and it is the vata
element that increases as we age.'
30 © NOVA FEBRUARY 2010
Rinse the quinoa and drain well. Pat dry with a
tea towel then add to the saucepan with 3/4 cup
water. If the quinoa is unsoaked, add 1 cup water.
Cover with a lid and bring to the boil. As soon as
it comes to the boil, turn the heat down low and
cook for 15 - 20 mins. Check if there is any water
left by tipping the pot on an angle about 5 mins
before the end of cooking time. If so, continue to
cook until there is no water left. When it is ready.
small steam holes should appear on the surface.
Remove from heat, place a tea towel under the lid
to absorb any steam and leave for 5 mins.
If not soaking the quinoa, rinse it well as described
and add 1 cup water.
Make the dressing by combining all ingredients
together, stirring well to ensure the honey
dissolves. Check for taste and add the remaining
drop of tamari if required.
Add the arame to a small bowl with 1 cup of water
and leave to reconstitute for 15 mins.
When the quinoa has cooled, add to a mixing bowl
with the grated carrot, corn kernels, capsicum,
coriander and cashews. Drain the arame, discard
the liquid and roughly chop and add to the mix.
Add the sesame seeds, cashew nuts, dressing and
toss together well.
Jude's new book Wholefood for Children -- Nourishing Young Children with Whole and
Organic Food will be available from March 1.
from page 9
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