This month, in yoga classes at Yogawood, we have been focusing on the theme of tat tvam asi. This basically means “Thou art that.” But, the “that” is the divine or holy or universal – it’s the THAT.
It’s not, for me, about a particular religion or religious orientation, but about the idea that, regardless of what we believe about creation, the bigger force was that created the universe is in us. That may be a god/gods or God whose holy vision is enacted through creations such as us. It may be the energy/matter of the big bang. Matter cannot be created or destroyed, energy arises from matter, thus we are all part of the matter that was “here” in the beginning.
Alternately, or simultaneously, we can think about this as the unlimited potential in us all. Whatever characteristic we wish we could have, it exists in us in some way. Want to be kind? You are. Want to be flexible? You are. Want to be an athlete? You are. Often, we just have to get out of our own way to realize that potential, or direct it appropriately (nope, we can’t all be President of the U.S. but we can all lead in important ways). We know this when we look at an infant and see all he/she can be. We just forget it in our own lives as we grow up and begin to feel like our “selves” have been determined.
Gardening is a wonderful beautiful amazing cool example of potentiality in all being. There is a plot of bare dirt and you throw a little seed in it that is no bigger than a fingernail. And then, time passes and amazing things happen. All the potential of the seed flowers, literally.
What started out as a germ of an idea of food becomes a part of a meal that sustains your being and becomes a part of you.
It’s inspiring to see how so much can happen from such a small bit of visible being. How many seeds of potential are there in all of us that just need a little tending to grow? What part of you should you give some light and care to germinate?
And a bonus recipe round:
Quinoa with Black Beans
1 cup quinoa
2 cups vegetable broth
1/2 tsp cumin
1 can black beans (or 1.5 cups cooked beans)
1 can diced tomatoes (or 2 tomatoes deseeded and diced)
1 jalapeno diced
1/2 onion diced
1/2 red pepper diced
2 T olive oil
Salt to taste
Rinse quinoa and add to vegetable broth. Bring to a boil. Reduce heat and simmer 15 minutes. While that is cooking, add olive oil to a pan and sauté onions and peppers. When soft, add tomato, cumin, salt, and black beans and simmer until quinoa is done. Combine. Serve with fresh cilantro and vegan or regular sour cream.
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