The Return of Atang

Ok... that's not some storm that recently hit the Philippines but a musical play about the life of Honorata "Atang" de la Rama, a Philippine National Artist for Theater and Music.

Just some lines that made me reflect on "where I am at the moment"...

maglingkod sa bayan... (Serve the nation).

Gumawa ka ng sarili mong misteryo... sarili mong kwento. (Create your own mystery... your own story).

Somehow, there's a desire within to be one of best teachers in PE... to create a difference in the young Filipinos' lives... to instill in them Honor and Excellence (thanks Chons).

Yoga4Juan... that will be a part of this story... for now... let's start with Yoga4Isko.

Om.

How to be Happy?

1. Have a Healthy Outlet

2. Don’t Take Yourself Too Seriously


3. Happiness Must be Shared

Click here to read the article "Happiness: 3 amazing tips from the world's oldest case study" by Yeah Dave.

Tempe Kering

Thanks Trin... Hoze said I can ask the Indonesian consulate here where I can get tempeh... it was easy to get in Riyadh so I'd alternate it with tofu... but haven't had tempeh since I left Saudi almost a year ago.

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Tempe Kering (sweet and crispy fried tempe)
-Serves 2

1/2 block tempe (approx 300 g), thinly sliced... mas manipis, mas crispy! (the thinner the crispier)
2 cloves shallots, finely chopped
2 cloves garlic, finely chopped
1-3 chilies, seeded and thinly sliced
1 cm galangal, finely chopped (better if grated, actually)
1/4 c sweet soy
2T oil

1. Fry tempe strips in 1T of oil until golden. Set aside.
2. Clean out pan and heat remaining oil. Fry shallots, garlic, chilies and galangal for around a minute.
3. Add sweet soy & tempe strips to pan. Stir fry until sauce has reduced and you have 'caramelized' tempeh strips.This will crisp beautifully as it cools a little.

Serve with rice, syempre (of course)!

P.S. peanut sauce to follow...

Benefits of Headstand

Photo by Ben-Ariel

Shirshasana or the headstand is part of the finishing sequence in the Ashtanga vinyasa method. It has the same benefits as the salamba sarvangasana or the shoulderstand, only intensified. Some texts consider shirshasana as the king of all asanas while salamba sarvangasana, the queen.

Let us look at different texts and their views on the benefits of practicing shirshasana.

Rephrased from Astanga Yoga by Lino Miele:

The practice of sarvangasana and sirshasana are method for storing Amrtabindu or the vital life force. This vital life force is stored in the sahasrara chakra, the crown chakra. Unhealthy habits and lifestyles, eating badly, negative thinking, and evil deeds all deplete the store of Amrtabindu. When the vital life energy is depleted, life ceases.

From Yoga Mala by Sri Pattabhi Jois:

Through the practice of Shirshasana, the subtle nadis of the head - that is, those related to the brain and sense orgains, such as the eyes - are purified by an inflow of warm blood, and the power of memory is increased. Eye disease is destroyed, the eyes glow, and long-sightedness improves. The five sense organs, too, become purified.

...by means of this asana only - the bindu that results from the transformation of food into blood and is preserved through pure food and fresh air... is able to reach the sahasrara chakra.

From the Light on Yoga by BKS Iyengar:

Regular practice of Sirsasana makes healthy pure blood flow through the brain cells. This rejuvenates them so that thinking power increases and thoughts become clearer. The asana is a tonic for people whose rains tire quickly. It ensures a proper blood supply to the pituitary and pineal glands in the brain. Our growth, health and vitality depend on the proper functioning of these two glands.

From the Sivananda Guide to Yoga by Lucy Lidell:

King of asanas, the Headstand or Sirshasana is one of the most powerfully beneficial postures for both body and mind. By reversing the normal effects of gravity, it rests the heart, aids your circulation, and relieves pressure on the lower back. Practiced regularly, it will help prevent back problems and improve memory, concentration, and the sensory faculties.

Mastering the headstand requires no strength. It is largely a matter of conquering your fears and believing you can do it.

From Lesson III of the Hathapradipika of Svatmarama:

Verse 78

The practice in which the navel is above and the palate below - the sun above and the moon below - is known as viparaitakarani. It can oly be learnt from the words uttered by a Guru.

Verse 79

This practice increases the gastric heat of a regular practitioner. One who practices it daily should procure and eat ample food. If he eats insufficient food, the increasing heat soon consumes his body.

Verse 80

On the first day one should remain for a very short time with one's head below and feet above. The duration of this practice should be gradually increased day by day.

Verse 81

Wrinkles and grey hair disappear after 6 months of practice. One who practices it regularly for three hours a day overcomes premature death.

From the Gheranda Samhita with Notes from Swami Kuvalyananda

Notes on Lesson III:30

The practice develops supreme vitality. According to Gorasa Sataka, this viparitakhyakaranam is called pratyahara because in this mudra the flow of the nectar from the moon to the sun is withheld.

From the Anatomy and Physiology of Yogic Practices by Dr. Makarand Madhukar Gore:

Page 77, points 9-10

In topsy-turvy postures, due to upside down position of the body the cardio-vascular reflex mechanisms are stimulated. The venous return becomes very easy as the gravitational force also helps the downward flow of blood. Brain receives sufficient quantity of blood easily. It refreshes the whole central nervous system. But in this condition, in order to prevent forceful blood flow towrads the brain, a new pattern of reflex mechanism is set for the circulation in the upper extremity. This type of training to the baroreceptors and the stretch receptors not only checks the forceful blood circulation to the brain during the posture but also maintains the blood pressure at the normal level for all the day-to-day activities of the body.

These topsy-turvy as well as the balancing asanas stimulate vestibular organis of balance and improve their function. Balancing against the gravity requires one's constant attention as well as a steady mind. A regular training of these organs in this way through balancing asanas would improve mental stability and concentration. This is mainly due to the fact that the external sensory inputs of the internal thought processes are greatly reduced when one remains aware of the balance.

From Anatomy of Hatha Yoga by David Coulter:

Chapter 8: The Headstand

Cardiovascular Benefits of the Headstand, page 445

... if we are inverted, the venous return from the lower extremeities is determined by the amount of blood pumped through the capillary beds, because once it gets into the venules it is quicly recirculated by the force of gravity... tissue fluids will flow more efficiently into the veins and lymph channels, and this will make for a healthier exchange of nutrients and wastes between cells and capillaries.

... increases blood pressure in the head and neck, the regions of the body that are filled with the body's regulatory mechanisms: the brain's hypothalamus... pituitary gland... and the brain itself.

Benefits, page 497

The headstand lifts your spirits wonderfuly. If something is drawing you down, turn upside down, and voila - the downward flow is upended into your head. The headstand is also a great morning wake-up. It increases digestive fire, counters depression, and fills you with enthusiasm for meeting your day. But doing this posture to excess is like increasing the voltage in an electrical circuit. Be careful.

"If you watch the breath, you will notice that it becomes finer and finer. In the beginning of practice, there will be slight difficulty in breathing. As you advance in practice, this vanishes entirely. You will find realy pleasure, exhiliration of spirit, in this asana." - Swami Sivananda, in Yoga Asanas, p.16.

And lastly from Asanas How and Why? by Sri O.P. Tiwari:

Benefits and Limitations, page 215-216

1. This increases the blood circulation in head and memory power is improved.
2. This strengthens the nervous-centers of the whole body and maintains the health of endocrine gland.
3. Digestive system is also benefitted through this asana.
4. According to Swami Kuvalayanandahi, it is beneficial against congested throat, diseases of liver and spleen and in visceroptosis.
5. Those suffering from high blood pressure, running ear or heart disease should not practice it.
6. Those having cough or chronic cold also should not practice it.
7. Persons suffering form constipation should practice it carefully.

Happy headstanding!

Heal the World

There's A Place In
Your Heart
And I Know That It Is Love
And This Place Could
Be Much
Brighter Than Tomorrow
And If You Really Try
You'll Find There's No Need
To Cry
In This Place You'll Feel
There's No Hurt Or Sorrow

There Are Ways
To Get There
If You Care Enough
For The Living
Make A Little Space
Make A Better Place...

Heal The World
Make It A Better Place
For You And For Me
And The Entire Human Race
There Are People Dying
If You Care Enough
For The Living
Make A Better Place
For You And For Me

For the complete lyrics please go to elyrics.com

Mysore Classes in Mysore

Videos by Govinda Kai, one of the 2nd generation certified teachers.









More here.

Watching these videos made me miss my time in Mysore. I'm supposed to be somewhere in April and May 2010... if that doesn't happen, then I just might go to Mysore.

In the meantime, I'm enjoying the challenge of teaching UP students. Aside from my theory & practice classes, I'm teaching PE2 Power Yoga this semester. It's a service physical education course so the focus is more on learning the physical practices of yoga (asanas, kriyas, pranayama, concentration and meditation techniques) to improve physical fitness and overall well-being.

We meet every Monday from 9-11am. You can check what's happening in the class at www.yoga4isko.blogspot.com. It's a huge class with 33 students, including 5 exchange students from South Korea.

***

Yoga 4 Isko - yoga para sa mga Iskolar ng Bayan. Teaching the yogic lifestyle and discipline to the future leaders of this country.

Be Inspired

Mongolian Stir Fry

Dinner was just an hour ago. Late, yes... I taught a class until 8:15pm then had to wait for the MRT. Arrived home at about 9:15pm and started cooking right away. The rice was already cook so everything was easy.

1.5 cups steamed organic red rice
1 handful or two of chopped green & red cabbage and bean sprouts
sliced white onions and minced garlic
2 tbsp vegetarian oyster sauce
1 tbsp sweet soy sauce
1 tbsp light soy sauce
1/2-1 tsp chili sauce/oil

In a very hot nonstick wok, add some oil, 1-2 tbsp, then put the first 3 ingredients and stir fry for 3-4 minutes until everything is mixed together and the vegetables look cooked... add the rest of the ingredients... mixed well... turn off heat and serve immediately.

Yummy.

Dessert was Calea Chocolate cake courtesy of Chona... thanks Chons.

Off to bed now.

Happy Father's Day

Johann and Papa

Garlic Tofu Rice Toppings

Introducing Cafe Mitahara's new dish...

Garlic Tofu Rice Topping...

Buttery and garlicky...

Healthy... nutritious... and best of all... it's vegetarian... (For those who prefer sattvic dishes, we recommend Tofu Rice Topping).

Fits anyone's budget...

For only 75 pesos per serving.

Who said it's expensive to be a vegetarian?

===

Now for the real story.

Made garlic rice with my 1-day old steamed organic red rice. Just fried minced garlic, about 1 tbsp, in 1 tbsp soybean oil. When the garlic had browned, I added about 2 cups of the day-old steamed red rice. Seasoned it with light soy sauce and set it aside.

For the topping.

Sauteed 1 tbsp minced garlic, then added the leftover tofu salpicao (Yes, it's been lying in the fridge for 2 straight days... dead prana-wise but then the next ingredient will add some life into it so don't worry :-p)... stir fry for a minute or two... then add about 2 cups of shredded cabbage. I used both green and red cabbage to make the dish more colorful. Stir fried for another minute or two over high heat. Turned off the heat. Tasted it... needed more flavor so I added a tbsp of vegetarian oyster sauce and another tbsp of light soy sauce. Sprinkled chopped fresh cilantro and mixed it in.

The amount was good for 2 servings but mitahara wasn't practiced tonight. I ate it all. :-p First serving as is, second with chili sauce. Bondat!

The Perfect Comfort Food for the Rainy Days

Tofu Salpicao

Monggo with Kalabasa (Squash) & Dahon ng Sili (Chili leaves)

=====================================

I just wanted the monggo (mung beans) and then I remembered I still had tofu in the fridge. So I sliced to tofu into small chunks. Minced some garlic... about 2 tablespoons... mixed it to 3 tablespoons of vegetarian mushroom oyster sauce and 2 tbsp light soy sauce. Allowed it to marinate for about 20 minutes... for me, while I was waiting for the monggo to soften.

Fried the marinated tofu in some oil until brown... turned to heat to a minimum and added the marinade. Covered the pan and allowed the tofu to soak in the marinade more. Well that was the idea but I don't think the tofu was able to do that. Anyway, turned off the heat and added some butter... about a 2 tbsp. Added salt and pepper to taste. Serve it over steamed brown rice and top with crispy fried garlic for a more rajastic... err... garlicky meal.

Now for the monggo... I used about 5/6 cups of split mung beans soaked in 3 cups water for about an hour or two. Soaked it before I did my practice early this evening. Did only primary so it was less than 2 hours really but for sure more than 60 minutes.

Discarded the water used for soaking and used another 3 cups of fresh water. Allowed it to boil and soften almost very mushy. I had to add more water because it almost dried out. Not sure how much I added. Another 3 cups is a good estimate ;-). Added the squash chunks and allowed it to soften.

In another pan, I sauteed minced garlic and sliced onions in some oil. Then poured the monggo-squash mixture into it. Added 3-4 tbsp of light soy sauce and some salt & pepper. Mixed in the chili leaves until wilted and I had the perfect Filipino dhal.

Ok, better sleep now as I have an early private class tomorrow.

Om.

5 Veggies You Should Be Eating

1. Onion
2. Garlic
3. Spinach
4. Cabbage
5. Sweet Potatoes

The traditional yogic texts do not recommend onion and garlic as both are rajastic and may disturb the mind in training. The goal of yoga is to still the mind... make it more sattvic... so that one may be able to direct its energy to a greater good.

Modern science, however, has attested to the many health benefits of onion and garlic.

A simple rule: Moderation... Mitahara.

If one is in training, attending a 200-hour intensive... living in an ashram for a couple of days or weeks... attending a meditation retreat... it would be beneficial to stick to a sattvic diet.

Off to the Sunday market at the Lung Center.

Ciao.

---

Read Dr. Weil's Tip of the Day here.

Tofu Salpicao

Ingredients

• 1 lb cut into 1/2 inch chunks (or other tender cut)
• 2 tablespoons olive oil or canola oil
• 6 cloves garlic, minced (more if you like)
• salt, to taste
• fresh ground black pepper, to taste
• 1/4 teaspoon paprika
• 3 tablespoons vegetarian oyster sauce
  
• /4 cup liquid seasoning
• 3 tablespoons butter or margarine

Directions

1. Combine oil, garlic, salt, pepper, and paprika in a bowl.
2. Marinate tofu chunks in garlic-oil mixture for a couple of hours or more in the fridge.
3. Saute marinated tofu (including marinade) in VERY hot oil.
4. Keep stirring until tofu chunks are browned evenly.
5. DO NOT lower heat.
6. Add vegetarian oyster sauce and liquid seasoning.
7. Cook a few seconds more; add butter last.
8. Remove from heat and serve immediately over hot steamed rice.
9. *Note:Cooking time should be about 10 minutes.

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Flagged this from recipezaar.com and modified some of the ingredients. I still have to try this this weekend though.

The Smoke food place in D'Mall, Boracay, served tofu salpicao, tofu steak, and tofu teriyaki. I only got to try the salpicao and it was awesome.

Butter, I believe, is the key ingredient in making salpicao.

The one from Smoke had sliced button mushrooms in it so feel free to add it if you're going to follow this recipe.

Cheers.

Of Sun, Sand and Stunts

...

...

Waiting for the ride back to Caticlan

Of clouds, coconut tree, nipa hut and bangkas.

The Boat boy

A skill that I didn't have when I used to cheer.

And who said I'm gurang?
(I always get teased by the UP Pep alumni being the oldest in the group.)

Vegetarian Corner Tree Cafe Now Open

Received this from Jeannie last June 5.

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Hi to all,

Just to let you know that my new veg cafe is now open to serve you. It's located at 150 Jupiter Street, Bel-Air. Open from Tuesday to Sunday, lunch to dinner (opens 11am). For reservations, pls text or call me at 0917-848-1004. Hope to see you there!

Chiqui

------------------------------------------------------------------------------------------

Here's the current menu:

CORNER TREE CAFE

STARTERS

Corner Tree Starter Plate - v

An interesting combination of Dukka and White Bean Hummus, good for sharing P 180

Dukka – v

This distinctly Egyptian snack is a blend of spices, seeds & nuts. Earthy & fragrant. Served with extra virgin olive oil & warm chunks of whole wheat bread (dip bread in EVOO then dip in dukka) P 110

White Bean Hummus - v

A lemony white bean dip served with vegetable sticks on the rocks P 110

Spinach Feta Croquettes -

An all-time favourite: 3 tasty croquettes made with fresh spinach, feta cheese & organic rice, served with a mint yogurt sauce and our very own harissa (optional) for chili lovers P 160

Mixed Olives - v

The green and black olives with extra virgin olive oil, rosemarie, thyme & garlic will take you back to the Mediterranean. Served with wholewheat breadsticks P 140

Sicilian Tomato and Bread Soup – v

A healthy hearty soup made with organic tomatoes, brown bread & lots of extra virgin olive oil

cup P 95 bowl P 150

Spinach & Pechay Chowder - vo

A comforting pureed soup of leafy greens and potatoes

cup P 95.00 bowl P 150.00

SALADS

Bocconcini Caprese salad

Fresh Bocconcini mozzarella, organic tomatoes & fresh basil drizzled with balsamic vinegar & extra virgin olive oil - P 190.00

Corner Tree Café’s Raw Organic Salad: - v

An all-organic cornucopia of carrots, red beets, cucumber & jicama ( singakamas), raw walnuts with greens & a choice of tahini dressing or a lemon mustard vinaigrette

solo P 180 Good for sharing (or for a very hungry vegan) P250.00

MAINS

North African Vegetable Stew - v

A rich flavourful stew infused with saffron & Moroccan spices served over couscous, and topped with toasted almonds & fresh coriander. Served with our spicy harissa, extra sauce and organic greens on the side P 260.00

Japanese Platter – v

6 pieces of nori rolls with shiitake mushroom, asparagus, carrots & organic red rice, served with a Japanese cucumber & seaweed salad and a bowl of miso soup. A clean, light tasty meal P 235.00

Broccoli Parmesan Torte

A golden baked dish with broccoli, parmesan cheese, organic red rice and eggs served with an organic green salad P 220.00

Spaghettini with Broccoli, Pine Nuts, Extra Virgin Olive Oil and Lemon - vo

A unique combination of ingredients that work together for a tasty pasta dish. (Vegans can omit the parmesan cheese) P 320.00

Baked Tofu Walnut Burger – v P 240.00

A big healthy burger in a whole wheat bun served with sweet potato fries & our homemade mayo or an organic green salad.

Add P35 for a slice of gruyere cheese, P 25 for crispy onions

Or as a dinner plate with our vegetarian gravy, crispy onions, organic red rice and organic greens P220.00

Dilled Egg Salad Sandwich

Made with our homemade mayonnaise, this is our delicious version of chopped free range eggs, capers & dill, with tomato slices & greens served on toasted ciabatta bread, with a choice of sweet potato fries or organic greens P 220.00

SIDES

Sweet potato fries with Homemade Garlic Mayo P 95.00

Organic Green House salad P 80.00

Whole wheat Breadsticks (2thick pieces) P 35.00

Homemade garlic mayo P 25.00

PINOY DISH OF THE MONTH

Kare-Kareng Gulay - V

A traditional Filipino stew made with garden fresh veggies, a zesty peanut sauce, served with organic red rice and a vegetarian bagoong(!) P 130.00

V – Vegan

VO – Vegan Option

Yoga Mission Project Philippines

The Yoga Mission Project Philippines video is now available on youtube.

Next project: Update the website.

Rest day today.

Teach tonight.

Boracay tomorrow!!!


Yahoo!!!

(Hopefully the sun is shining brightly in Bora so we can enjoy the beach)

Respect to the Guru

I just got my connection up and running this morning.

Yoga Manila paid its respect to Guruji last Sunday by having a small tribute to him at the Alabang studio.

Hoze Arando, probably one of the very few Filipino ashtangis who have studied with Guruji in the old shala, shared his experience in meeting and studying with Guruji in 1999 and 2000. Fellow YM teacher Becky led the chanting of the Gayatri mantra and the Heart Sutra.

Of all the YM teachers, I believe it was only Hoze, Michelle and me who have been to Mysore and have studied at AYRI (now KPJAYI). Of the three, I'm the only who wasn't able to study under him because he was no longer teaching when I went there last year. I am deeply grateful still for being able to see him in person and bow before him in one conference.

I guess, it's was like my relationship with both my paternal and maternal grandfathers... I never really got to build a relationship with them because they both passed away even before I was born.

For Guruji, it was like meeting one of my grandfathers and not really knowing what to do whenever I was in his presence... but there was a feeling of sincere gratitude and respect. Gratitude and respect for sharing to us this great practice called Ashtanga.

Gurubrahman guruvishnu gurudevo mahesvaraha
Gurusakshat parabrahma tasmai shri gurave namaha

Related posts by Chona and Mel.