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Is your life sustainable?

My husband is taking a certification course here in Vermont this month in Sustainable Building and Design.  Sustainable is an idea we’re all hip to now – we’re encouraged to support sustainability in the environment, by buying organic food, etc.

At least that is what I first think of – FOOD.  Supporting sustainable agriculture, or farming, and recycling, as well as composting – the latter two things making me feel like I am hopefully making my life here on earth more sustainable…that Mother Earth can sustain herself for longer from the stress my lifestyle puts on her, I suppose, if I do these things.

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Though his course is called Sustainable Building and Design, his teachers encouraged him to find a better word – striving for more than just sustainable.

He gave me this example, ‘If someone asked how our marriage was, would you say ‘sustainable?’  And that really made me think again about this word we tote around.  Do we want to just sustain the planet as it is now?  Or do things really need to improve around here?

Sustainable’s not enough.

Now the word seems like we’re just hoping for neutral (SIDE NOTE: This is often a realistic starting place, and we talk about this in The Healing Diet).  So…how can we be progressive?  What can we do to THRIVE?

Sticking with the example of my husband – his teachers are introducing him to permaculture.  Many of you might know what that means – but I didn’t .  Very basically, it’s using the laws or patterns found in nature in the most productive way possible.  In as many ways as possible, improving the natural strengths found within your environment.

It can be slower going than traditional agriculture.  First, one must simply observe.  For months, seasons, years even, to discover the patterns.

And then it’s time to take action, incorporating changes slowly, so they’ll stick.  And so then you’ll be informed on the next way to supplement the pattern in the best way.  The fruit might be months away, or even years.

Luckily, in Ayurveda, the fruit comes faster than that.  The human body is incredibly resilient.  So as you can see, I found so many parallels in this model to what it takes to upgrade to an Ayurvedic lifestyle.  To a better diet.  To a better relationship with yourself, and food choices.

All we are is another manifestation nature. 

We just need to learn and observe the patterns in our own bodies. To connect with the rhythms of nature within ourselves.  Then we can take action!

And what I love about Ayurveda is that there are direct action steps to self healing and making change.  For changing your state of mind.  For working with your metabolism, and not against it.  For thriving as a human being, not just ‘sustaining.’  (Though, again, sustaining is better than sinking, loves, it’s okay if you’re in need of a raising up! It’s important to start where you are – in fact, it’s the only place you CAN start!)

Are you in the service industry?

I want to hear from you.  Do you feel like your life is sustainable right now? Is your stress level sustainable?  Do you give out more than you’re taking in?

If you’re a health coach, massage therapist, yoga teacher – you are a care giver – serving others is your dharma. You need to be thriving, not just surviving to hold space for your clients healing.  If you’re interested in studying Ayurveda (to take YOUR health to the next level – and possibly your clients!) I want you in this Spring’s The Healing Diet.  And I’m giving a big discount to you in my next newsletter.  If you apply today, you’ll can still get it – just be sure to let me know what kind of care -giver you are!

Do you walk your talk?  I’ll share my experiences with this…next time.

Love,

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How to Make Aloo Gobi

Aloo Gobi is one of my go-to’s for a quick dinner with the hubby.   It became a favorite when I was traveling in India’s state of Rajastan, and I love it even more for it’s simplicity.

Aloo means potato, and Gobi is cauliflower (this word also brings to mind the Gobi Desert, reminding me of its desert origins.)  But : BONUS : this can be made with local ingredients – except for the spices. It’s usually prepared with tomato, and sometimes chickpeas are added for extra protein.

It can be made super spicy and dry, or made with a thicker gravy. That all really depends on the amount of water you add, and the spices you choose.  I am not one to really measure…and as you become more and more familiar with the recipe and ingredients, you can make it your own.  Here is a general and yummy recipe, which I am also including in my Healing Diet Recipes for Kapha eBook and email course, available soon.

Catering at Metta Earth Institute
Catering at Metta Earth Institute

Aloo Gobi

Season: Spring, Balances Kapha
Serves 4, 30 minutes

1 Head of Cauliflower
3 Potatoes (red, white, yellow, purple, even sweet – which are not traditional but are still yummy)
2 Small Tomatoes
2 T Ghee
1 c Water
1/4 tsp Hing (Asafoetida)
1 T Cumin seeds
1.5 tsp Mustard seeds
6 Cloves or 1/2 tsp powder
2 T Coriander powder
1/2 tsp Salt
1/4 tsp Black pepper
1/4 tsp Cayenne OR 1 chopped jalepeno or serrano pepper (optional)
1 c cooked chickpeas, or 1 can (optional)

Cilantro to garnish
Yogurt to garnish
Lime slices to garnish

* Serve over cooked basmati or brown rice, or quinoa

Chop the cauliflower, tomatoes, jalepeno (optional) and cube the potatoes ahead of cooking.  Place a large pot over medium-high heat and add the ghee.  Once it’s melty and getting hot, carefully add the cumin seeds and mustard seeds, and the hot pepper if you are choosing to go traditional.  Stir often for about 2 minutes until you start to smell them or heat the mustard seeds pop. Add the Hing (asafoetida), coriander, clove, black pepper and cayenne.  Stir briefly, then add potatoes.  Stir to coat them with the spices and ghee, then add the water.  Cover the pot, and bring it to a high simmer for less than 10 minutes, then open the lid and add the cauliflower and tomatoes.  Check regularly, and stir to prevent sticking.  You might also turn down the heat.  Again cover, and cook for another 8-10 minutes, mixing every once in a while.  Add salt, and stir, then check the potatoes and cauliflower for doneness. The tomatoes should break down and melt into the gravy.  Ad cilantro now, if you like, or use it ad a garnish.  If you want to add cooked chickpeas, you can also add them in now, and cook for another 2 minutes just to warm them through.  If you see the cloves, remove them before serving. They are fine to eat, but getting a whole clove in your mouth is pretty intense. 🙂 Add more salt if necessary.

Colorful Channa (garbanzos)
Colorful Channa (garbanzos)

Let me know what you think! Send me an email or leave a comment.

Love, Adena