Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Katrina – Failed Leadership

What an avoidable tragedy, my heart goes out for all the people who are suffering. Bush’s apathy towards his own people is mind boggling. Really how difficult it is to supply water and food to these displaced people?

Posted by Indira©Copyrighted in Zen (Personal) (Thursday September 1, 2005 at 3:41 pm- permalink)
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Yogi Diet With Blackeye Beans (Alasanda Guggulu)

Back to our life here, sort of “The Truman Show“. Like Truman character in the movie, we do realize we are never going to be satisfied here in this picture-perfect world, unlike we thought before. Few more years, that’s what we planned and that’s what we are going to do with patience. And the in-between visits to India are like pilgrimage and therapy to our souls.

For India trip – we just don’t shop, pack and leave. Like any pilgrimage, we follow a 3-month ritual preparing for our trip to India. At least 3 months before, we finalize the dates and purchase tickets (the only way, we can obtain tickets at a discount price $1300 to 1600 roundtrip). Then we would focus our total concentration on health and fitness. Our motherland is not for fainthearted and weak bellies, she tests the strength and stamina, and so we always go prepared. At first we start slowly stop eating all kinds of junk available here, try to reduce the food portions, increase our daily exercise routine and expose our body to the elements (walk daily in a park trail, from 4 miles a day gradually increasing to 8 miles). We struggle a lot during this month. Then in second month, our bodies adjust to this new routine, we do feel more energetic, lean and with positive energy. And the last month we go into yogi diet, all nuts, beans, fruits and vegetables, of course yogurt and lots of water. There is no pain or cravings anymore. Mind is in total control of the body, immune system awake and a happy heart. This is our India trip preparation.

Example of our yogi diet is this recipe with blackeye beans. Back home, during fasting and after long pujas at temples they are prepared and served as Guggullu.

I did Americanize it a bit by adding the fresh sweet corn.

Soaked Blackeye Beans(Alasandalu), Onion, Tomato and Corn

(serves two)

1 cup of black eye beans, soaked in water overnight, drained
1 fresh corn, kernels sliced
1 red onion and tomato, diced
2 green chillies, finely chopped
Salt to taste and pinch of turmeric
Juice of half lime

In a large saucepan over high heat, combine the beans, water and one teaspoon of salt. Bring to a boil. Reduce the heat to medium-low, cover the pan and let the beans simmer until tender and drain. Or simply pressure-cook them (they cook in less time in this way, but you have to watch them closely. Turn off the heat immediately after the first whistle, otherwise they are more likely to overcook and break apart. We don’t want that).

In a saute pan, heat half teaspoon of peanut oil over medium heat. Add the corn, onions, tomato and green chilli, saute until corn is tender crisp for about five minutes. Add the black eye beans (Alasandalu) to the corn mixture along with 1/4 tsp of salt, turmeric and lime juice. Toss to mix and serve immediately.

Blackeye beans and sweet corn salsa (Alasanda Guggullu)

We had guggullu and a cup of tomato rasam plus yogurt on the side for our meal today. It was a good yogi diet.

Posted by Indira©Copyrighted in Blackeye Beans (Thursday September 1, 2005 at 9:01 am- permalink)
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The New Home of Mahanandi: