Here’s the latest article from the Bodhi Tree’s October 2011 newsletter.
Many times in yoga class we are asked to set an intention for our practice. It could be anything from courage or strength, to softness or vulnerability. Setting an intention helps us move from just making shapes with our bodies to watching what comes up during our practice and working with the energy in our subtle bodies to deepen our understanding of ourselves.
Recently as I’ve come to my mat, I’ve found that “love” is the intention that pops into my head first. Sending love out into your everyday life not only benefits you, but also strengthens your relationships with the people around you and the earth. You might recall a time when “love” was the intention for your asana practice as well. That day, maybe you left that love intention on the mat, carried a little into the next activity you did, or perhaps you made love your highest purpose in life!
You can express love for yourself and for others in many ways: smiling at a stranger on the sidewalk, sending a note to a dear friend out-of-the-blue, expressing gratitude, or doing something by yourself just for the fun of it. Another great way to share this intention is through food. Cooking for those you love, bringing baked goods to friends or coworkers, is enough to let anyone know that they are loved!
Baked Crabapples with Onion and Sage (inspired by Dinner With Julie‘s Slow Roasted Crabapples)
3 Tbsps olive oil
2 cups crabapples picked from a backyard tree (substitute any tart apple like Granny Smith)
3 Tbsps brown sugar or maple syrup (you can add more or less, to your tastes)
1 onion, sliced thin
1 Tbsp fresh sage, sliced thin
Salt and pepper to taste
Rinse apples well and remove stems. Toss all ingredients in a bowl. Spread out in a single layer on a parchment lined baking sheet. Bake at 350 F for 40 minutes or until apples are golden.
For a full meal in a pan – add sausage, cooked lentils or other protein of your choice and bake as above.
For stuffing – Instead of baking, saute all ingredients in a large pan then add 2 cups coarse bread crumbs and 1 cup blanched almonds.