History: What is it and is it really such a bad thing….

History,( I know I love the literal meanings of things) is defined as: “History relates to past events as well as the memory, discovery, collection, organization, presentation, and interpretation of information about these events.”

I was going through some recently donated books at the hospital that I work at and this is what I found!! The beginners series from Yoga Yoga was tucked away in this book, then when I arrived home, I was looking for a book marker as I began to read “Braiding Sweetgrass” and I ran into this really old Yoga Yoga pass. That’s right, we had to actually mark through the circle with the “date” of the class attended, and then as a student you had to HOLD ON TO the pass!! I know several of you reading this will remember this from the front desk.

And I know that this ended shitty, all due to one person (he who shall remain nameless) but when I think of how many of us were there building community, it makes it hurt a little less. I got my Yoga Chops here, and while it is connected to Trauma, you could on any given day have a conversation about pregnancy, low back issues, handstands, cakras, kids, meditation, kundalini, gongs, restorative, yin, ashtanga, and so much more!! I studied with big names like Donna Farhi, Richard Miller, Chase Bossart, Shiva Rhea, David Swenson… the list goes on. We are all spread to the four corners now, making our way individually, I suppose I really miss that community. We helped each other out, we lifted each other up and were so willing to share EVERYTHING…

So as I wax poetic about what was, I cannot help but think about these words:memory, discovery, collection, organization, presentation, and interpretation. We all need these words/ideas to have a Present and a Future. Yoga Yoga made me who I am today, it taught me to Teach and exposed me to ALL kinds of Yoga. Maybe I miss the feel of a studio, or perhaps I just miss all the folks that I saw on a daily basis. I want to ask you all to get in touch with someone that you have not seen in a long time, make time for them, make time for yourself. Co-lead a Retreat or a Training with someone, because we cannot do it alone and Yoga does not belong to ONE person. There are enough students to go around, if we support each other and build community wherever we land. 

We all have History, does not mean it defines who we are, it means (for me) that we discover from that place, we are aware of this, we use it as a stepping stone to move into and organize it into something else, built on that memory. I have discovered something deeper that stems from that memory and it has taken me to a place that feels right, for me. So take in all the lovely definitions of History and go make some history of your own today and see what comes from it…

With so much Love
JennyO 

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Ayurvedic Tip

Believe it or not, our digestion is at its lowest in the Summer. So as things start to heat up around you, remember to eat foods that are warm, cooked and easily digested. Try this recipe

Mung Soup Serve 4

Ingredients

• 1 cup green Mung bean – soaked overnight in cold water

• 4 cups water

• 1 tsp salt

• 1 tbsp. sunflower oil

• ½ tsp mustard seeds

• 1 pinch asafetida/ Hing

• 1 bay leaf

• ½ tsp turmeric

• 1 tsp mixed cumin, coriander powder

• 1 1/2 tsp chopped ginger root

• 1/2 tsp Kokum juice (optional Available in Indian stores)

• 1 tsp jaggery or raw sugar cane (optional)

• 1 pinch Gram Masala powder*

*Gram Masala: Purchase this spice mix in a store, or roast 1tbs each of cardamom pods, clove, cinnamon bark and black pepper together. Grind to a powder and store in an airtight container.

Procedure
1. Soak the mung beans overnight in cold water

2. Drain and wash them twice with fresh cold water

3. Cook beans in a pressure cooker with 2 cups of water and 1 tsp. Of salt until tender (around 25 minutes). The beans have to become mushy. If there is no presser cooker, cook without salt for at least 1 hour in a large deep saucepan. Add the salt later.

4. Clean and finely guide ginger and garlic

5. Heat the oil in a large deep saucepan and add mustard seeds. When mustard seeds pop, and asafetida and the bay leaf and stir.

6. Place the cooked beans and water into the pan and add 2 cups of water.

7. Bring to a boil and add all remaining spices. You are welcome to add your own seasoning if you wish. Simmer for a few minutes and salt to taste.