Thursday, 17 May 2018

what we learn from nature

"When you immerse yourself in the natural world, you wander a little through the landscape of your soul."
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green spring Limousin days after the rain

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May morning in the meadow by De Tout Coeur Limousin






"At our center, which comprises nothing, like the hollowness in the middle of a whirlwind, we fall back into the world. Every being is so deeply rooted in others that it is never identical with itself in the final analysis—its essence comprises far more what it is not.

This same nothingness delights us when the meadows lie quiet and full below the night sky, when the small glowing insects fall into their shadows and fade like dying stars. The meadow is a part of our body, folded outward, ready to be strolled through. It is one of our sensory organs in which we feel something that we would not otherwise understand properly."

Read more here: what the meadow teaches us 







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Tuesday, 15 May 2018

Using Bija mantras in meditation

mantras, meditation, vedic, healing, de tout coeur limousin, retreat, mindfulness, sanskrit, spirituality, sound meditation, chakras, energy, creuse, limousin, nouvelle aquitaine, retreat france, reiki, wellbeing, wellness, millevaches, lac de vassiviere, yoga, workshops, meditation group,
using Bija mantras in meditation

Using Bija mantras in meditation 


In Vedic tradition, “Bija Mantras” are used as tools for the expansion and widening of one’s mind by utilizing the power of sound vibrations. “Mantra” is a Sanskrit word made up of two syllables: “man” (mind) and “tra” (liberate). Thus in its most literal translation the word “Mantra” means “to liberate one’s mind”. In Sanskrit a “seed” is called “Bija.” The word “Mantra” when translated by virtue of its practical use relates to a sound that can “create transformation.”
Certain sounds which cannot be translated into a literal meaning but have the power to create great transformative growth and expansion in humans at the physical, emotional and spiritual levels are known as “Bija” or Seed Mantras.
“The Bija mantras are one-syllable seed sounds that, when said aloud, activate the energy of the chakras in order to purify & balance the mind & body. When you speak the bija mantras, you resonate with the energy of the associated chakra, helping you focus upon your own instinctive awareness of your body & its needs.”
credit: DailyOM
What is a chakra? In Sanskrit, chakra translates into “wheel”. These “wheels” can be thought of as vortexes that both receive & radiate energy. There are 7 major energy centers (aka chakras) in the human body. They run from the base of the spine to the crown of the head. Emotions, physical health, & mental clarity affect how well each chakra can filter energy. This in turn dictates how pure the energy is that’s emitted from different regions of the body.
In traditional Hatha Yoga, the 7 cleansing bija mantras associated with the chakras are:

“LAM”- chakra 1 (root)
“VAM”- chakra 2 (sacral/navel)
“RAM”- chakra 3 (solar plexus)
“YAM”- chakra 4 (heart)
“HAM”- chakra 5 (throat)
“OM”- chakra 6 (third eye/brow)
“OM”- chakra 7 (crown)

credit: Bija mantras - the sounds of the chakras



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using bija mantras in meditation

Practice using the bija mantras with this guided meditation video: 




Say bonjour & visit us at De Tout Coeur Limousin. Creative & well being retreats, holidays & workshops in the heart of rural Limousin, France


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Monday, 14 May 2018

how to make easy cabbage kimchi

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how to make easy cabbage kimchi - recipes at De Tout Coeur Limousin


Kimchi is a traditional korean dish of fermented vegetables - made by lacto-fermentation (the same process used in making sauerkraut). Fermentation has been used for centuries as a method of preserving food, and for the reported health benefits

In lacto-fermentation the vegetables are first salted and soaked in brine which removes any harmful bacteria. In the next stage the good bacteria (lactobacillus) converts the sugars into lactic acid, which preserves the vegetables, and gives them their characteristic 'tangy' fermented flavour. 

Fermented foods, such as kimchi, sauerkraut, kefir and kombucha are all reported to have many benefits for our health - and particularly our gut health. 

You can read more about the health benefits of fermentation here: 
the health benefits of fermentation

You can ferment a variety of vegetables for kimchi, and there are numerous recipes available, but this is for one of our favourites, for a simple cabbage kimchi. 

This cabbage kimchi recipe has a few radishes and spring onions added for extra texture and flavour, and is spiced with a seasoning paste made with ginger, ginger, chilli flakes and (optional) fish sauce or kelp powder. 

This kimchi recipe is for a simple cabbage kimchi - full of savoury umami, spice and crunch and just delicious. Kimchi adds a zing to your meals, as a side dish accompanying everything from traditional Korean dishes to burger and chips. Kimchi can be enjoyed raw, straight out of the jar, or added to your recipes too. It's really good in fried rice or noodle stir fries. Happy fermenting! 

You can read more about kimchi here: kimchi


how to make easy cabbage kimchi


recipe preparation time: about 30 minutes plus extra standing/draining time
makes about 1 litre of kimchi 

ingredients

 1 head ( about 1kg) Chinese Leaf/Napa cabbage
 1/4 cup sea salt 

 water 

tablespoon grated garlic

teaspoon grated ginger

teaspoon sugar

2 to 3 tablespoons fish sauce/kelp powder/water

1 to 5 tablespoons Korean red pepper flakes (gochugaru)

spring onions trimmed and cut into 1-inch pieces

ounces radish or daikon peeled and cut into matchsticks (or combination or carrot and radish)

instructions: 


Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.

Place the cabbage and salt in a large bowl. Massage the salt into the cabbage (gloves optional) until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy. Let stand for 1 to 2 hours.

Rinse the cabbage really well under running cold water, drain in a colander for 15 to 20 minutes. 

Combine the garlic, ginger, sugar, and fish sauce (or vegan/vegetarian alternative) in a small bowl and mix to form a smooth paste. Mix in the chilli flakes to taste - using 1 tablespoon for mild and up to 5 tablespoons for spicy. 

Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish/carrots, spring onions, and prepared seasoning paste. 

Using your hands, gently work the paste into the vegetables until they are thoroughly coated. I would definitely recommend wearing clean kitchen gloves here - the chilli can be very strong on the skin. 

Pack the kimchi into a clean and sterilized 1 litre jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of space at the top of the jar, then seal with lid. 

Let the jar stand at room temperature for 1 to 5 days to ferment. Place a plate/bowl underneath the jar in case the fermentation is really lively and seeps out of the jar. 


Check the kimchi daily, pressing down on the vegetables with a clean spoon to keep the vegetables under the brine. Taste the kimchi daily too - when the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator.

Recipe Notes







  • chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can.

    • vegetarian/vegan alternatives: For vegetarian kimchi you can use 3/4 teaspoon kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water to replace the salty/umami flavour of the fish sauce. 
    • if you can't find gochugaru chilli flakes you can substitute with other red chilli flakes - but check the strength and use to your own personal taste. 

    recipe from: how to make easy kimchi 


    Watch the video of how to make easy kimchi here: how to make easy kimchi




    Say bonjour & visit us at De Tout Coeur Limousin. Creative & well being retreats, holidays & workshops in the heart of rural Limousin, France


    Thanks for stopping by. You can say bonjour and connect with us on FacebookTwitterInstagram & Bloglovin too and sign up to our newsletter hereWe look forward to welcoming you soon at De Tout Coeur Limousin.  


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