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Going With The Flow.

June 7, 2012

Dear Yogis

Inspiration:

This is the last month I will be writing for the Yoga Awakening Africa newsletter – at least on a regular basis. Changes demand my time elsewhere and so life takes its course. It’s been a lovely journey for me and I hope, for some of you too. One of the things I am learning most this year is to go with the flow. To be open to change, to receive change with gratitude, to not lean against it. That’s hard sometimes. We all like what is familiar, but sometimes, not always, but sometimes, familiar can cause us to become stagnant. What I am reminded of is that change, when we don’t resist it, can be a wonderful aid towards self-development. Of course this change may not always be exciting. It may be hard, challenging even. But every day, every change is an opportunity to move closer to Spirit, to move closer to authenticity, to exact our purpose and throw off the cloaks of conditioning, the veils that keep us trapped in cycles of destruction. Change, when honoured, can be a cleansing, a baptism for the soul, a renewal of our internal vows to live in grace, move in love, embrace harmony more fully, and in so doing consecrate our lives in holiness to our own beauty – individually and collectively. And so we keep walking together.

Namasté.

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The delicious part:

Like everybody else, I also feel like fast food sometimes, but I’m mostly rather disappointed by the product. So, here is my solution to fast food days.

The Deluxest of All Burgers

Use any bun of your choice. I prefer rye. This recipe serves two.

Ingredients

  • Variety of mushrooms
  • Coriander
  • Olive oil
  • ¼ tsp fresh chilli
  • Dash of lime juice
  • 1 clove of garlic, finely chopped
  • 1 Avocado
  • Alfalfa sprouts
  • Sunflower seeds
  • Pumpkin seeds
  • Peacan nuts
  • Veggie patties, (I use Biddy’s Burger patties – they’re the best!)

Method

In a frying pan, heat the olive oil, chilli and lime juice. Now brown the garlic, mushrooms and coriander, (½ a punnet). Add the burger patties and allow to fry until golden brown. In the meantime, mash the avocado and spread on each of the bun halves. On one half, place the patty with mushrooms and alfalfa sprouts. Stack the other half with mushrooms, coriander, seeds and nuts. Serve immediately.

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Quinoa and Falafel Bites

I used red quinoa for this recipe but you can use any kind. This is a lovely, (though messy!) finger dish.

Ingredients

  • Red quinoa
  • 2 tbsp tahini
  • 1 tbsp honey or agave
  • 1tsp Dijon mustard
  • Squirt of lime juice
  • 4 tbsp olive oil
  • Broccoli
  • Cauliflower, broken into small florets
  • Rosa tomatoes
  • Falafel mix for falafels, (I use Orgran for fast food days)

Method

Prepare the quinoa, (like you prepare rice). Prepare the falafel mix as indicated and fry lightly. Remove the quinoa from stove when ready, drain and allow to cool. In a mixing bowl, mix together the tahini, honey or agave, mustard, lime juice and olive oil. The consistency should look like a thick salad dressing. Mix the dressing into the quinoa and place in a bowl. Now add the falafel and veggies. I eat this with my fingers, breaking the falafel into half and dipping it into the quinoa. It’s great for family fun!

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Raw Peanut butter-Apple-Cinnamon Squares

Ingredients

  • 4 apples, grated, (remove about ½ the apple juice produced)
  • ½ tub Woolies organic crunchy peanut butter, (this has no extra sugar or salt)
  • 220g organic oats
  • A few squirts of lemon juice (this will preserve it)
  • 5 tbsp cinnamon

Method

Place all the ingredients in a mixing bowl and fold it in with your hands. When mixed thoroughly, place in square tupper and use the back of a tablespoon to flatten the surface. Sprinkle with cinnamon and cut into squares. Mine are usually about 3cm thick, and 5cmx5cm squares. This keeps well in the fridge and is great for a quick snack or for lunchboxes – and super healthy!

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Note from Nina & Juanita:

A heartfelt and invaluable thanks to Chantelle for her inspiring and outstanding, creative and delicious recipe contributions to YAA and the Yoga community. Thank you for bearing your soul with us with your beautiful introductions and for sharing your gift and love of food. Most regrettably, Chantelle will not be able to share her writing with YAA due to the demands of her studies and work for the remainder of the year. We wish her success and growth for her studies as well as love and health for a positive way forward. We look forward to hearing from her again when she returns to the YAA team!

With Prem & Om, thank you Chantelle!

__________________________________________________

ChantelleChantelle Roelofse teaches yoga in Muizenberg. When she isn’t in an asana or thinking about food, she runs, plays piano and writes. She is interested in the philosophy of yoga and how we can incorporate it in modern living. Chantelle supports ethical living and veganism.chants_za@yahoo.com

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