I have been thinking about compassion a lot lately. Although I have always considered myself a compassionate person, becoming vegan truly opened a part of me that I didn’t know existed…that is a genuine compassion for myself. The Dalai Lama says that having compassion for oneself is the basis for developing compassion for others. Here are some steps I try to practice daily, inspired by Buddhist writer and teacher, Pema Chodron,
1. Love Yourself first. Unlimited love and trust towards one’s self creates empathy and compassion in you towards others. Self worth and self love are the foundation for inner happiness and life success, so don’t be afraid of exploring what is holding you back from loving yourself.
2. Open communication. Honest communication not only benefits you but others, as well. This is one of the hardest practices but one of the most rewarding. So many of us grew up in households where you didn’t talk about your feelings. Being truthful and open with people opens the door for them to be honest and open to you.
3. Practice tonglen. Tonglen in Tibetan means giving and taking. Tonglen is a simple practice of breathing in the discomfort of another and breathing out well-being and caring. You can practice this when arguing with someone or when you see someone in deep pain. It grounds you immediately, quiets the mind and sending out positive energy will attract positive energy. Don’t be surprised if you get hit with some honest emotion inside yourself during this practice.
Hope that helps. I personally believe compassion is one of the few things you can practice that can cause immediate and long-term joy to your life. Take it one day at a time and see how it works for you. Now onto food.
Don’t you love the Spring? I know I do especially because of the yummy fruits and vegetables that are lining the produce section of my local grocery store and farmer’s market. This week i bought some fresh shelled sweet peas, tarragon and mint. The sweet peas were very reasonably priced, but I did have to have some patience to remove the peas from each pod. It was an opportune time for me to practice my mindfulness and just enjoy the moment I was in and the task at hand. I have also been yearning for some parmesan cheese and made an outstanding substitute this week. It had the perfect consistency and the same slightly salty, buttery and nutty flavor. The recipe is below.
Quinoa Pilaf with Sweet Peas, Mint and Vegan Parmesan Cheese
Serves 4
2 cups cooked quinoa
2 1/4 cups shelled peas
4 TBSP extra virgin olive oil
3 TBSP fresh lemon juice
1 small onion, chopped (or three leeks, white and light green part only, sliced thin)
3 garlic cloves peeled and chopped
3 TBSP chopped fresh mint
3 TBSP chopped chives
3 TBSP chopped tarragon
3 TBSP chopped parsley
freshly ground pepper and salt to taste
1/2 cup pine nuts, crushed and pounded with a mallet to a parmesan cheese and powdery consistency
1. Bring a medium pot of water to a boil and add the peas. Turn the heat down and simmer until tender – approximately 4 minutes. Don’t overcook the peas. Doneness will depend on the size and freshness.
2. Add 4 cups of water to a medium pot and bring to a boil. Add the quinoa. When water comes back to a boil, cover, reduce the heat and simmer approximately 15 to 20 minutes until tender and all water absorbed. Leave to rest, covered for five minutes.
3. Heat 1 tablespoon of the olive-oil over medium-low heat and add the onion and garlic. Add salt and pepper to taste. Cook until tender and translucent – approximately 3 to 5 minutes.
4. Combine the olive oil and fresh lemon juice. Whisk together.
5. Combine the quinoa, peas, onion/garlic mixture, mint, chives, tarragon and parsley. Grind some black pepper over it and salt to taste. Add lemon and olive oil dressing. Combine all. Add more dressing to taste. Top with crushed pine nuts aka vegan parmesan cheese.
