Balasana (Child’s Pose) + Scrumpdiddlyumptious Chili (Vegan Style) = Child’s Posing Chili

Yum-isight: “Sometimes the storms of life can literally bring us to our knees. Child’s pose gives us the opportunity for spiritual surrender, to realize that ‘of myself, I can do nothing, but there is a power in me that can.’ We spend our whole lives resisting the idea of surrender; we see it as weakness, as giving up. Then suddenly we hit a point where we realize that the moment of letting go is not when life is over. IT IS WHEN LIFE REALLY BEGINS.”-Baron Baptiste

As I move through my life child’s pose on and off the mat has been one of those poses that is the most challenging for me. After seeing the pose above and the link provided you may have just asked yourself, “Really that looks so relaxing and ‘easy'”!?!?! And yes it is relaxing, restoring, and nurturing to my body and soul, yet I take it way less often than I could. The “doer” and the “always needing and wanting more in me” resists the idea of surrender and letting go. I at times have this notion that I will get further, feel more, and learn more by always pushing. Yet, what I have come to realize is that, as Mary Poppins would say, child’s pose is just the spoonful of sugar necessary for me to live a more balanced and fulfilling life. It restores and nourishes me; bringing me back to center with my eyes open wider and ready to move forward with more peace and clarity. It has taught me to live with more humility, surrender, trust, and faith in the process; to let go of the need to know and control everything that comes across my path. The “Child’s Poses” that I have taken on and off the mat have been some of the most humbling, restoring, and eye opening experiences in my life.

As I was coming up with a recipe to compliment this pose, I couldn’t think of a better recipe than my famous Vegan Chili. This is a recipe that has evolved over the years and reminds me of home. I always remember coming home on a rainy day and my mom would have a big pot of chili on the stove. Now it definitely wasn’t vegan :), but it was hearty. It is one of those recipes that warms and restores me; grounding me, and bringing me back to my foundation and my center. On a day when I may be feeling a little off balance I like to make up a big pot of my chili and bask in the warmness and deliciousness of eating something that is warming to my body and soul. This week take a break from the busyness of life, restore, re-nourish, and treat yourself to a delicious child’s pose and a big bowl of chili and see what happens. My guess is you will find your way back “home” a place that has always been there but may have been lost or covered up for a little while. Uncover the place inside you that is in need of some nurturing and tender Loving Care.

Lots of Love and Kisses,

Melanie

p.s. Although Child’s Pose is a resting pose use mindfulness when practicing any of these yoga poses. First and foremost listen to your body.

Child’s Posin’ Chili:

You Will Need a Large Pot or Crock Pot for the Recipe.

Ingredients:
1 can of Organic Pinto Beans
1 can of Organic Kidney Beans
1 1/2 cups of crushed tomatoes (I use Pomi crushed tomatoes)
1 cup or to taste of Kale
1 cup of fresh mushrooms
2 Shallots
2-4 cloves of garlic
1 cup of Quinoa
1 tsp. of Olive Oil
1-2 tbsps. of chili powder
1 tbsp. of salt
1 tbsp. of a herb blend (I use herbs de provence)
1/2 tsp. cayenne pepper
(Also feel free to get creative and add more fun ingredients to this recipe, sometime I add in leftover veggies in the fridge or lentils/garbanzo beans to spice it up a bit)

Preparation/Cooking:

In a medium to large Pot take 1 tsp of Olive Oil and saute shallots and garlic for about 2-3 minutes. Then add in the Kale, mushrooms, and a pinch of salt. Allow the veggies to soften and soak in the flavor of the garlic and onions for about 3-4 minutes. From here you will add in the two cans of beans, tomatoes, all your spices/seasonings, and the rest of your salt. Stir all the ingredients together and bring to a boil. From boiling, reduce temperature to a simmer, and simmer for about 20 minutes. (note the longer you simmer and even the next day the more flavorful the chili is, but it is still tasty after 20 minutes of cooking)

While you are preparing the chili in a separate saucepan bring two cups of water to a boil and then add in 1 cup of Quinoa. Cook the quinoa for approx. 20 minutes. (tips on cooking quinoa: rinse quinoa before cooking, and you can also soak quinoa over night before cooking to sprout it).

Once Chili and Quinoa are cooked lay a generous portion of quinoa down and nurture it with some chili on top. Eat and Enjoy!