Tips and Tofu

Day 2!
So far, I have been successful in doing a full Dharma 1 class at home each day.  Luckily due to my flexible schedule, I have been  choosing to practice around 2pm because my body feels a bit more limber.  Last time I did class at 6 am, my neck in shoulderstand felt a bit tingly and stiff.  Must be my old dancer body acting up!  I imagine when its a bit colder I will need to modify shouldstand if its not warm in my apartment. 

Creating a sattvic environment is ESSENTIAL for me to get in the right mindset.  I light some incense and play Sri Dharma's Om Mantra Japa on repeat on my ipod. By playing the OM mantra, I find the repetition allows my mind to settle, removes the idea of passing time, and brings Sri Dharma into the room.  I often devote my practice to him, trusting that his teachings will bring me closer to the Divine.
***This incense smells like a fireplace- LOVE it!: Magnifiscents The Angelic Series in Peace. You can get it at Whole Foods Body.

I have been playing with Kapalbhati and Alternate Nostril Breathing.  If I need to get the reigns on my mind, I start sitting and do three -five rounds of Kapalbhati breathing.  I like to think of this as cleaning out the cobwebs before I start going within.  If I am in a rush all day, this is what I start my day with, even if I dont get in any asana practice.  If I save my pranayama until after my asana practice (as if more traditional), I have been experimenting with Alternate Nostril Breathing.  I have been following the Dharma 1 version of 6-4-6, as this works best for my lung capacity.  Sometimes I lose track of the length of breath and work more on trying to maintain my focus up to the space between my eyebrows.  This allows me to softly transition into sitting still and dyana practice (concentration).


One veggie tip today:
I really haven't had any great experiences with tofu.  Its a texture thing- if it is at all slimy or soft I really dont want anything to do with it.  But I HAVE had it when its firm, dry, and super tasty.  I just havent been able to replicate it at home. 
Well, I discovered a super easy recipe in Mark Bittman's How to Cook Everything Vegetarian (a must read!) for Tofu Croutons.  These small little squares of firm tofu get baked until very crispy and work in salads, mixed into rice, or anything else that needs a little protein.  They kept in my fridge for three days, and heated up in the microwave easily without losing crispness. ENJOY!

Tofu Croutons (adapted from How to Cook Everything Vegetarian by Mark Bittman)
1.5-2lbs firm tofu, patted dry and cut into 1/2  inch cubes
1 tablespoon kosher salt
1-2 tablespoons olive oil

Preheat oven to 350 degrees F.  Put the tofu on a non-stick baking sheet and drizzle with salt and oil.  Toss gently to coat.
Bake undisturbed, for about an hour.  The croutons will have shrunk and be nicely golden and crisp.  Cool slightly and use immediately or cover tightly and refridgerrate for up to 3 days.

Bon appetit yogis!