What if our religion was each other
If our practice was our life, If prayer, our words,
What if the temple was the Earth, If the forests were our church,
If holy water – the rivers, lakes and ocean, What if meditation was our relationships,
If the teacher was life, If wisdom was self-knowledge, If love was the centre of our being.
~ Ganga White
This Summer has become very busy as we all get out and enjoy the sun, the greenery, and the fresh air as much as possible. You might be finding that your yoga practice is changing in unexpected ways. Perhaps you have the Summer off and are practicing everyday; maybe you’re spending more time outdoors hiking, camping and gardening; or perhaps you’re starting to develop a home practice instead of attending group classes. Depending on the change, you might find feelings of guilt or frustration coming up for not doing things how you always do. No matter the change, remember that your practice is your life, and that you are doing your yoga every day.
Around the city vegetable patches are flourishing, their young plants stretching up from their temple of Earth to catch the Sun’s rays. It’s time to start trimming off weaker plants periodically, leaving the strongest one to grow to full size. Don’t feel bad clipping off these younglings as trimming greens like kale, Swiss chard, collard, spinach and the sometimes-overlooked beet results in a harvest of fresh, vitamin-rich greens good for salads and sautéing.
This month’s recipe, Sautéed Beet Greens, is so simple and delicious that it’s sure to become one of the most used recipes in your repertoire. Use it as a side dish with grilled salmon, chicken or tofu, or add quinoa to make it a full meal. Slightly sautéing or steaming greens helps you body break them down and absorb their nutrients. Substitute any hearty green of your choice.
Sautéed Beet Greens
1 large bunch beet greens (or greens of your choice), sliced 1 cm thick
1 onion, sliced
½ cup chickpeas (or beans of your choice)
1 clove garlic, minced
1 lemon, zested & juiced
2 Tbsps grapeseed oil
salt & pepper
In a large frying pan, sauté onions in oil over medium heat until golden. Add garlic, beans and greens. Cook until greens are dark green and just starting to wilt. Add lemon zest and juice and season to taste with salt and pepper. Refrigerate for up to 5 days or freeze.