Is it just me, or does everything feel SO SERIOUS lately? I’ve been carrying around some heavy feelings and weighty decisions – and when I showed up to yoga class yesterday, I was fully expecting the “sigh and cry” experience I wrote about last week. Boy did I so not get that! What I got instead was a class full of smiles and laughter – and it reminded me that life’s not meant to be taken so seriously!
Many of us live in our ego place for much of the time. We feel like if we don’t take ourselves seriously, then the world and the universe won’t either. So we berate and shame ourselves for the slightest mistake, and spend so much energy worrying about what other people think about us; we worry about looking “foolish” or “fat” or “weak”. But truth be told, as a dance instructor once told me, “what other people think about you is NONE OF YOUR BUSINESS!” This is why we practice Kundalini Yoga with our eyes closed! It’s about YOU, not about the person on the mat beside you. And if it’s any consolation, judgement on the part of any one else towards you is a manifestation of that person’s own feelings of inadequacy, so pity the poor soul and wish him or her love!
Life doesn’t have to be so hard! I’m not saying it’s always easy either, but if you are experiencing resistance, allow it, take a step back and look at what it’s trying to tell you. Then laugh. What power does the ego have over us if we are able to lovingly laugh at ourselves? Find your perspective. Find your FUN!
I had a three year old that needed to be fed spaghetti and “meat” balls, so I took last week’s turkey love recipe to a whole new level and crafted some very tasty vegan meat balls. The best part about this recipe is how well it holds together. The recipe is more or less the same, just a few additions – but with some yummy tomato sauce and a plate of your favourite spaghetti, this dish provides every comfort available on a plate!
Vegan Spaghetti and Meat Balls fit for a 3 year old
8 oz tempeh
6 oz tofu
4 tbsp miso
1-1/2 tbsp Dijon mustard
1 onion, finely chopped
2 cloves garlic
1-1/2 tsp dried sage
1/2 tsp fennel
1/2 tsp red chili flakes
2 tbsp chopped fresh parsley
1 tsp Herbes de Provence
Freshly ground pepper
Preheat the oven to 350.
Cut up the tempeh and tofu and blend in a food processor until crumbly and well mixed. In a small bowl, mix together the miso and mustard. Set aside.
Heat a little olive oil in a skillet and fry the onion until soft (6-8 minutes). Add the herb and pepper and stir for 30 seconds. Add the tempeh-tofu mix and the miso-mustard to the pan and saute for 8-10 minutes, until starting to brown. Remove from heat and allow to cool. Add parsley. When the mixture is cool enough to touch, form into balls and brush the patties with olive oil. Bake in a covered dish (so they don’t dry out) for 30 minutes or so. Serve with pasta and tomato sauce! Yummm!