Come, come, whoever you are.
Wanderer, worshiper, lover of leaving — it doesn’t matter,
Ours is not a caravan of despair.
Come, even if you have broken your vow a hundred times,
Come, come again, come.
This yo-yo Calgary Winter can have an effect on our moods, often sending us soaring when warm winds spill over the mountains and the sun basks us in his rays, only to draw us down when the brisk air whips across the city, covering us once again in layers of snow. Many of us are ready for some consistent sunshine and the smell of Spring.
If you’re like me, in the midst of these cold snaps the urge to hibernate may get the better of us. Declining social invitations, postponing errands and neglecting our yoga practice can easily replace our regular routine. We may have every intention of attending a yoga class, only to decide at the last moment to stay in bed. Slowly, it gets easier to justify missing a class, until it’s been a few days, a week or even a month since we’ve last practiced. The realization that something we once decided to commit to so readily has become a distant memory may result in frustration or disappointment.
Rumi’s poem reminds us that no matter what has happened, where we are, what we think, we can come, come again. Come to our yoga practice, forgive ourselves and start anew. Think of it as play time if it helps get you to class. Allow yourself to take your practice lightly and have fun!
This month’s recipe was inspired by the longing for Spring and fresh, leafy salads, but only having Winter ingredients on-hand. Can be served at room temperature for all you ski-bums and winter enthusiasts, or warmed slightly for those of us craving some sunshine!
Root Vegetable Slaw with Baked Tofu
Marinate tofu for 30 minutes up to 3 hour. Bake at 350F for 20-25 minutes.
454 g firm tofu cut into 1″ cubes
1 tbsp lemon juice
2 tbsp soy sauce
1 tbsp balsamic vinegar
1/4 c water
Shred in the food processor any combination of 3 to 4 of the following ingredients:
1 head broccoli (use the slicer attachment for the food processor)
1/4 head cabbage
In a large bowl, add the shredded ingredients and mix in:
3/4 cup raisins, cranberries or pomegranate seeds
1/4 cup sunflower seeds
In a small bowl, whisk together:
1/4 cup apple cider vinegar
1/4 cup olive oil
1 tsp grainy mustard
1 tsp honey
salt & pepper to taste
1 tbsp fresh parsley, minced
2 cloves garlic, minced
Mix dressing into other ingredients thoroughly. Package in easy to grab containers and refrigerate for up to 5 days.