Day 6 of the pre-Spring Cleaning challenge!

Have you ever looked at a rope, with care? Often, a strong rope consists of several threads braided or knotted together. To get one strong rope, you use the combined strength of them all together.

Yoga philosophy also describes this. The practice of yoga on a yogamat or even your favourite way to do sports, can be seen as one strand that will help you to attain a balanced, healthy and happy state. However, to strengthen this state, yoga philosophy offers more `ropes´ to weave or braid your stable foundation.

For example, it gives tools to support healthy and functional thought patterns over thoughts that create stress or suffering. One of the ethical guidelines, Aparigraha, is about using only that what you need. This means letting go and sharing, rather than attachment and stocking up on things you don´t need.

Today we challenge you, to give and share. Look at your possessions and question yourself: do I really need this all? Pick something that you will let go off.

What will you share today? Prepare some food or items and walk out the door, being open to give it to a friendly neighbour, a colleague, family member or a homeless person on the street. Notice how you are more open to your environment with this intention, than you would normally be. How does it feel? Is it scary? Fun? Let us know how things went!

While making mental and physical space for yourself, this practice of Aparigraha will most often lift your mood as well and connect you to another person. And isn´t that exactly what is needed on grey days?

We cooked some chutney and sambal and gave it to friends. For the recipe of the chutney, sign up to the challenge. We would be delighted to see how you take this challenge today!

Spicy sambal

20 Spanish chili peppers
optionally a handful of Thai red chili
5 large tomatoes
5 cloves of garlic
3 large onions
salt to taste
2-3 tbsp palm sugar
oil for frying

Cut all the ingredients in small pieces. Then heat some oil in a large wok and stir fry the onions for some minutes. Sprinkle some salt over the onions and stir in the garlic as well. As soon as the onions are tender and you can smell the garlic aroma, add the chili. Let this all cook for a while and keep on stirring. After about 5 minutes, you can add the tomatoes. After another 2 minutes you can add the palm sugar, some salt to your taste and let the sambal simmer. The sugar can caramelize while the sauce gets a thicker consistency. Now taste a little bit. You can add some sugar and salt and let it simmer longer, up to your taste. The sweetness of the palm sugar balances out some spiciness, so if the spice level is too intense, add a little more.
Have some sterilized jars at hand and as soon as the sambal has a marmalade-like consistency and tastes great, scoop it into the jars. Check if the lids are closed properly, turn them upside down and let them cool down.

Once the sambal is cold, check once more whether all lids are properly closed by checking if the middle of the lids has turned inwards. If so, you can keep them outside of the fridge, otherwise keep them cool in the fridge and enjoy and share soon!

For more in-depth info and video’s sign up here!

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