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
Friday, March 4, 2011
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.
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.
• 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.
• 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.
Friday, February 25, 2011
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
Monday, February 21, 2011
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.
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