Here’s the original article in the Bodhi Tree’s July 2011 Newsletter.
Summer is on its way and it’s a beautiful time of year to switch up your practice a little. With the short amount of warm weather Calgary gets, remember your present-moment thinking and get outdoors whenever you can. Getting out into Mother Nature will serve to purify your body and mind from the chaos of the city.
If you like hiking, focus on walking consciously, counting your steps; take a break in a serene spot to spend some time in seated contemplation; or strike one of your favourite poses in a beautiful setting, getting someone to capture it on camera so you can post a picture somewhere that’ll inspire you day-to-day.
If you’re a camper, rise with the sun and enjoy some time in seated meditation, taking in the early morning hours, letting the sounds of nature ground you and draw you deep into your body. As well, pulling out your mat and doing an asana practice can be the perfect use of long, lazy stretches of the afternoon.
This month’s recipe is something that is easy to make in large quantities, excellent warmed up over the fire and a little spicy for our surprisingly cold Summer nights.
1 large carrot, diced small
2 medium onions, diced small
2 ribs celery, diced small
1 medium zucchini, diced small
300 mL tomato paste
1 bay leaf
3 cloves garlic, minced
2 Tbsps. each, dried or fresh: rosemary, basil, chili powder, chili flakes & parsley
1 – 800 mL can diced tomatoes
750 mL vegetable stock
500 g ground turkey, cooked; or firm tofu, shredded
3 cups red kidney beans
2 Tbsps. apple cider vinegar
1/4 cup honey
3 Tbsp. tamari or soy sauce
salt & pepper to taste
In a large soup pot, sauté all vegetables and herbs for 5-8 minutes.
Add tomato paste and garlic and sauté for 5 minutes more. Add canned tomatoes, stock, turkey or tofu and beans and simmer for 45 minutes.
Finish with vinegar, honey, tamari and salt and pepper. Can be frozen in individual servings.