Here you go guys. Anybody looking at ways to put more veggies in your diet can check out this new website.

http://www.mastersinpublichealth.net/more-than-meats-the-eye-top-25-blogs-to-help-you-go-vegan/

Hot and Spicy South Indian Rice

Hot and Spicy South Indian Tomato Rice

The spice masala:

1 ½ teaspoons oil

3 large dried red chilies

1 teaspoon coriander seeds

3 teaspoons chana dal or yellow split peas

¼ teaspoon fenugreek seeds

1 tablespoon desiccated coconut

Remaining ingredients:

2 tablespoons oil

2 cups water

1 teaspoon salt

1 cup basmati or other long-grain white rice

1 teaspoon mustard seeds

10 fresh curry leaves

2 large red or green chilies, sliced in rings

½ teaspoon asafetida (hing)

4 large firm ripe tomatoes, chopped

To prepare the spice masala:

Heat 1 ½ teaspoons oil in a wok or heavy pan over moderate heat. Drop in the red chilies, coriander, and chana dal. Toast, stirring occasionally, for 3-5 minutes or until they darken in color and become fragrant. Towards the end, drop in the fenugreek and coconut, and stir until the coconut becomes golden brown. Remove the spices and coconut and grind to a powder. Remove and set aside.

To prepare the rice:

1. Slowly bring the water and salt to a boil in a 1-liter/quart covered saucepan.

2. Warm 1 teaspoon oil in a 2-liter/quart saucepan over moderate heat. Pour in the rice and stir-fry for 2 minutes or until the grains glisten and turn whitish. Add the boiling water, raise the heat and quickly bring to a full boil. Immediately reduce the heat to very low, cover with a tight-fitting lid and gently simmer, without stirring, for 20-25 minutes, or until the liquid is absorbed and the rice is tender and fluffy. Remove the pan from the heat and let the rice sit, covered, for 5 minutes to allow the grains to firm up.

To prepare the tomatoes and complete the dish:

1. While the rice is cooking, place the remaining oil in a wok or heavy frying pan over moderate heat. When the oil is hot, drop in the mustard seeds. They will crackle, sputter, and start to turn grey. Add the curry leaves, stir briefly, then add the chilies and fry them for 1 or 2 minutes, or until they turn translucent. Sprinkle in the asafetida (hing), sauté momentarily and add the chopped tomatoes. Cook for about 5 minutes or until the tomatoes soften and break down. Stir the spice masala into the tomatoes and cook for an additional one minute. Remove from the heat.

2. When the rice is fully cooked and firm, stir in the spicy tomatoes, fluffing the rice and tomatoes gently with a fork to mix evenly. Serve piping hot.

Mind-Brain Problem

"A century and a half after Charles Darwin published his theory of evolution, some still doubt its ability to explain the emergence of human beings and other forms of life.

These days, some Darwin skeptics are focusing on the human brain. They say a higher power must be involved; otherwise, how could a bunch of cells produce such complicated mental processes as consciousness or subjective experiences? How could something like free will be the result of evolution?

While Darwin skeptics have homed in on this mind-brain problem, most brain scientists say there's plenty of evidence that mental actions such as consciousness have evolved along with the brain."

After reading and hearing the previous excerpt from an NPR piece, (more completely provided in the link below), our Reflections discussion went in a variety of directions as we discussed the origins of our own being and the way people approach the topic.

http://www.npr.org/templates/story/story.php?storyId=100867217

Investigating the Health and Science of Meditation

For thousands of years, spiritual traditions from around the world have emphasized the need for a balanced practice of contemplation and mediation in our individual lives. Now, science and biology and increasingly telling us the same thing. Check out a recent article from the New York Times that investigates this idea.

http://learning.blogs.nytimes.com/2011/02/02/mind-and-body-investigating-the-health-and-science-of-meditation/?scp=2&sq=meditation&st=cse

Inception, Dreams, and the Mind

This past week we continued our study of the working of our mind, and what the wisdom of the Bhagavad-Gita has to say about it, by exploring one of the most fascinating aspects of our mental reality, the dream. We viewed a scene from the recent hit film Inception as an initial way to frame our discussion, and in this scene, we saw how the main character, Cobb, a master of mental espionage, revealed the workings of the dream state to his young and impressionable architect friends, Ariadne. This is a dream state one is aware of being a part of, and one that can be actively controlled and created, like the phenomenon of the lucid dream. As we watched, we saw that Ariadne learned that the power of the mind and the contents of the subconscious that arise in a dream can be both wondrous to control and too overpowering and dangerous to handle.

Dreams reveal to us so many different things within us that make up the contents of what we have taken into our consciousness in this life, and perhaps in previous lives. We discussed how certain dream experiences could be echoes, or actual memories, of previous lives, and how this connection may further our own consideration of the phenomenon of reincarnation. We considered again the ABC News video of a young boy who remembered, through vivid dreams, his previous life as a WWII fighter pilot, and whose parents actually researched and corroborated much of the info he was relating from his dreams as being historically accurate.

The mystery of the dream may never be something that can be fully captured, and to a greater extent this also applies to the mystery of our mind. The Bhagavad-Gita has plenty of thought-compelling wisdom to present, which can challenge our own conceptions of our mental and overall reality, if we have an open mind to it.

Plantain subji

• PREPARATION & COOKING TIME: 1 hour
• YIELD: Enough for 4 or 5 persons
• vegetable oil for baking
• 2 large baking potatoes, peeled and cut into 2 1/2 cm (1-inch) cubes
• 2 large eggplants, cut into 2 1/2 cm (1-inch) cubes
• 1 block firm tofu, cut into cubes
- 2 ripe plantain, peeled and cut into 1-inch spears
• 1 tablespoon (20 ml) vegetable oil
• 2 teaspoons (10 ml) cumin seeds
• 1 teaspoon (5 ml) crushed dried red chilies
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/2 teaspoon (2 ml) turmeric
• 1/2 teaspoon (2 ml) ground coriander
• 1 1/2 teaspoons (7 ml) salt

1. Place moderate oil in a wok or frying pan. When hot, add the potatoes and stir fry for about 10 minutes. Then add the eggplant and continue to stir-fry for another 10 minutes until both potatoes and eggplant are sufficiently cooked. Remove and repeat with the plantains.
4. Heat 1 tablespoon (20 ml) oil over moderate heat in a heavy 3-litre/quart saucepan. Saute the cumin seeds until golden brown. Add the chilies, asafoetida, and turmeric. Stir momentarily; then add the, salt, and ground coriander.
5. Add the potatoes, eggplant cubes, plantains and pieces of tofu (feel free to cook the tofu in the same way you did the vegetables). Take care not to crush the eggplant. . The eggplant should be soft but not mushy. Stir sufficiently until well mixed. Serve hot.

Plantain subji

• PREPARATION & COOKING TIME: 1 hour
• YIELD: Enough for 4 or 5 persons
• vegetable oil for baking
• 2 large baking potatoes, peeled and cut into 2 1/2 cm (1-inch) cubes
• 2 large eggplants, cut into 2 1/2 cm (1-inch) cubes
• 1 block firm tofu, cut into cubes
- 2 ripe plantain, peeled and cut into 1-inch spears
• 1 tablespoon (20 ml) vegetable oil
• 2 teaspoons (10 ml) cumin seeds
• 1 teaspoon (5 ml) crushed dried red chilies
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/2 teaspoon (2 ml) turmeric
• 1/2 teaspoon (2 ml) ground coriander
• 1 1/2 teaspoons (7 ml) salt

1. Place moderate oil in a wok or frying pan. When hot, add the potatoes and stir fry for about 10 minutes. Then add the eggplant and continue to stir-fry for another 10 minutes until both potatoes and eggplant are sufficiently cooked. Remove and repeat with the plantains.
4. Heat 1 tablespoon (20 ml) oil over moderate heat in a heavy 3-litre/quart saucepan. Saute the cumin seeds until golden brown. Add the chilies, asafoetida, and turmeric. Stir momentarily; then add the, salt, and ground coriander.
5. Add the potatoes, eggplant cubes, plantains and pieces of tofu (feel free to cook the tofu in the same way you did the vegetables). Take care not to crush the eggplant. . The eggplant should be soft but not mushy. Stir sufficiently until well mixed. Serve hot.

Who needs religion?

Last Wednesday's Reflections revolved around the idea of religion: how do we define it, where does it come from, and would the world be better off without it? Many of us like to consider ourselves spiritual but not religious, but what does that mean? Part way through the discussion we watched a quick clip of one person's answer to the question of why religion is often seen as a source of violence and conflict in the world.

Apple chutney

Apple Chutney

Chutney varies immensely according to the kind of apples used, but invariably sour Granny Smiths seem to produce the best results. This chutney is hot yet sweet and can be served as an accompaniment to a great variety of savoury dishes. Allow 1 - 4 spoonfuls per serving. Chutney can be refrigerated in a sealed container.
• PREPARATION & COOKING TIME: 1 hour
• YIELD: Enough for 10 persons
• 2 tablespoons (40 ml) ghee or oil
• 1 1/2 teaspoons (7 ml) cumin seeds
• 2 fresh hot green chilies, cut into thin rings
• 2 teaspoons (10 ml) minced fresh ginger
• 1 teaspoon (5 ml) turmeric
• 500 g (about 1 pound) tangy green apples, peeled, cored and sliced
• 1/4 cup (60 ml) water
• 1 1/4 teaspoons (6 ml) ground cinnamon
• 3/4 teaspoon (3 ml) ground nutmeg
• 1 cup (250 ml) sugar

1. Heat the ghee or oil in a heavy 2-litre/quart saucepan over medium heat. Saute the cumin seeds in the hot ghee until golden brown. Add the green chilies and minced ginger and saute for 1 minute; then add the turmeric and the sliced apples. Stirfry for 2 - 3 minutes.
2. Reduce the heat to low and add the water, cinnamon, and nutmeg. Cook, stirring occasionally, for about 15 - 20 minutes or until the apples become soft. Add the sugar and continue to cook the chutney until it becomes jam-like. Serve at room temperature or cover and refrigerate for up to a week

The restless mind

"The Restless Mind"
In the Bhagavad-Gita, Krishna makes our relationship with our mind very clear when he says "For him who has conquered the mind, the mind is the best of friends; but for one who has failed to do so, his mind will remain the greatest enemy." It's tough language, born of the battlefield context of the Gita itself, but when we really think about it, it's so true. How often throughout our day do we find our mind providing us with incredible inspiration, only to soon drag us off on some adventure or daydream which takes us way off-course.

We discussed how the practical power of the Gita helps to bring us off the "mental platform", or identifying too closely with our thoughts and mental impressions, which after all are only potential representations of who we actually are. We did a mindful guided meditation in which we attempted to step back and observe the flow of our thoughts, which we rarely ever do. Our realizations that we discussed showed us that the power of our mind and the health of our mind must be nurtured and respected, especially if we want to know our deeper, spiritual self.

Of course, the power of mantra meditation is an excellent tool to make the mind our friend, and we once again talked about this wonderful practice, and invited everyone to join us on Thursday morning for our weekly meditation, to give our mind, body, and soul a powerful boost.

Chana Masala!!!

Chana Masala

Ingredients (serves 4-6 persons)

1 tablespoon vegetable oil

½ teaspoon cumin seeds

½ teaspoon mustard seeds

½ teaspoon asafetida

2 teaspoons grated fresh ginger

1 fresh, hot green chili pepper, minced

1 medium sized cinnamon stick

2 bay leaves

2 tablespoon ground coriander

1 teaspoon turmeric

1 tablespoon chana masala

1 teaspoon chat masala/amchoor

1 cup crushed tomatoes/tomato paste

4 cups boiled garbanzo/chick peas

Salt to taste

2/3 cup water

Fresh Cilantro (for garnishing, optional)

1. Heat oil in a large skillet.

2. Add asafetida, bay leaves, ginger, chili & cinnamon and sauté over a medium heat until browned (3-5 minutes).Turn heat to medium-low.

3. Add the coriander, cumin, turmeric and chana masala. Stir for a few seconds.

4. Add the tomato paste/crushed tomatoes. Cook the tomatoes until browned lightly.

5. Add chickpeas and a cup of water and stir.

6. Add the amchoor, salt and lemon juice.

7. Cook covered for 10 minutes.

8. Remove the cover and garnish with cilantro.

You can be that servant.

Near Death Experiences!?!?!

In our first meeting for the Spring Semester (with plenty of fresh snow and ice still on the ground :-)), we returned back to the first essential teaching of the Bhagavad-Gita: that we are more than just this temporary body, and that to go deeper, we must understand that we are the soul within. How do we understand this beyond the theoretical or the seemingly mystical or mythological? The realm of experience is where we can understand spiritual knowledge beyond the doubting and misunderstanding nature of our mind, and we framed our first discussion of the semester around one such extraordinary experience: the near-death experience (NDE).

A lot of us are familiar with this phenomenon, which has come from the outskirts of the paranormal to something that is now being seriously accepted and studied by mainstream science, simply because of the compelling nature of the experience and the millions upon millions of people who have experienced an NDE. Check out this video below that we watched during our discussions, which comes from the Discovery Channel, on one of the most well-documented NDE cases, of Pam Reynolds.

http://www.youtube.com/watch?v=Bu1ErDeQ0Zw

How was Pam able to see, hear, and experience her operation even though her body was clinically dead? Who is that seer? As we explored some potential answers to these questions, we considered that the wisdom of the Gita is clearly trying to tell us that this is our spirit, our soul, our actual self, and that we remain and exist and can perceive beyond our earthly body. The near-death experience is one such practical and serious example of this manifest deeper reality, and its evidence can compel us to understand and contemplate our deeper self and our deeper nature as we go through our daily life.

Spinach Filos

Spinach Filo Triangles (Spanakopita)

Spinach Filo Triangles feature the salty white Greek sheep's cheese called feta and wafer-thin continental filo pastry (both available at delicatessens and large stores). If you are not partial to the rather strong taste of feta, substitute ricotta cheese or home-made curd cheese (panir) or a combination of both. Include the optional cheddar cheese if you're using a substitute for feta. I have omitted salt from the recipe because feta cheese and spinach are both naturally salty. Add 1 teaspoon (5 ml) salt if you are not using feta. These crisp, savoury, baked pastries are great for party catering.

• PREPARATION TIME: 1 - 1 1/2 hours

• BAKING TIME: 15 to 20 minutes

• YIELD: About 24 triangles

• 2 large bunches spinach, washed and coarsely chopped 5 tablespoons (100 ml) butter

• 1 teaspoon (5 ml) ground black pepper

• 1 teaspoon (5 ml) yellow asafoetida powder

• 1/4 teaspoon (1 ml) nutmeg

• 2 tablespoons (40 ml) plain flour

• 3/4 cup (185 ml) milk

• 250 g (9 ounces) chopped feta cheese

(or ricotta or curd cheese plus 1 1/2 cups (375 ml) tasty cheddar cheese, grated)

• 375 g (13 ounces) filo pastry

• 2 tablespoons (40 ml) bread crumbs (optional)

• 1 cup (250 ml) melted butter (for brushing on the pastry layers)

1. Place the spinach in a large, heavy saucepan over moderately high heat with 3 tablespoons (60 ml) of butter, salt, and pepper. Bring the spinach to a boil, reduce the heat, and cook uncovered until the spinach is tender and the liquid has evaporated.

2. Melt another 2 tablespoons (40 ml) butter in a separate pan, add asafoetida, and saute for a few moments. Add the nutmeg and flour and saute for about 1 minute. Add the milk and stir carefully until the sauce boils and thickens. Remove from the heat. Combine the spinach, cheese, and sauce. Place the mixture in a bowl and allow to cool. If the mixture is too moist, add the optional bread crumbs.

3. Cut all the pastry sheets into long, 9 cm (4-inch) wide strips. Using a pastry brush, brush 2 strips with melted butter. Layer one buttered strip on top of another.

4. Place 1 heaped tablespoon of filling on the end of each double pastry strip and fold over to form a triangle, covering the filling. Lifting the triangle up and over to form a second triangle, continue folding until you reach the end of the pastry strip. Adhere the last edge of the pastry with butter.

5. Fill all the triangles in this manner, brush the tops with butter, and bake on unbuttered baking sheets in a preheated oven 180°C/355°F for 20 to 30 minutes or until golden brown.

Drum Major Instinct

Sweet and Sour

Sweet and Sour Subji

6 oz (175 g) tamarind
2 tablespoon ghee
1 teaspoon cumin seeds
2 tablespoon grated fresh ginger
2 green chillies, sliced
1/2 teaspoon ground black pepper
1/4 teaspoon asafoetida
1 1/4 cups (275 ml) whey
2/3 cup (100 g) brown sugar
1 pineapple, trimmed and cubed
3 carrots, sliced
2 teaspoon mango powder
2 teaspoon paprika
2 teaspoon ground coriander
10 oz (275 g) pressed paneer, cubed –OR- TVP
3 zucchinis, cubed
4 tomatoes, quartered
3 stalks celery, diced
3 teaspoon salt
3 green plantains, sliced

Heat the ghee in a large saucepan and fry the cumin seeds, then the grated ginger and green chillies. Next toss in the ground pepper and the asafoetida and fry for a few seconds more. Then pour the whey into the masala and simmer for a moment. Add the tamarind juice, brown sugar, pineapple chunks, sliced carrots, mango powder, paprika, and ground coriander. Allow to boil and thicken, stirring occasionally to prevent scorching. Meanwhile, deep-fry the paneer cubes until light brown and set them aside.
Add the zucchini and celery to the masala, cover the pan, and cook until barely tender. Then add the fried paneer cubes, tomatoes, and salt. Stir well. If you are using sliced green plantains, add them at this point. If you are using fried potatoes, add them after the paneer cubes have soaked up some of the sauce and become juicy. Cover the pan, and cook until all the ingredients are tender.