Yoga History & Philosophy

The holiday season can bring up various emotions. This a good time to reflect on ASTEYA (forgiveness).

PRINCIPLE ASTEYA: Gift of Forgiveness

 ASTEYA, 9th principle of yoga philosophy, is often translated as non-stealing. However, it's deeper than that. Asteya is about forgiveness, both of others and, most importantly, of ourselves.

Life often presents us with situations where we feel hurt or wronged. It's natural to feel anger or resentment. The spiritual path encourages us to rise above these emotions and practice forgiveness.

This act of forgiveness isn't just for the sake of the other person; it's a gift to ourselves. Holding onto negative feelings is like the "boomerang effect" that can lead to suffering, both emotionally and physically. 

Forgiving ourselves is an equally important aspect of Asteya. We all make mistakes, and it's crucial to release the guilt and shame associated with them. By forgiving ourselves, we create space for growth and healing.

In Ayurveda, forgiveness is seen as a powerful healing tool. It helps balance the DOSHAS, particularly PITTA, which is associated with anger and frustration.

By practicing forgiveness, we cultivate a calmer and more balanced mind.

ASTEYA also extends to material possessions. We need basic necessities like food, clothing, and shelter. However, accumulating more than we need can lead to imbalance.

The principle encourages us to let go of excessive possessions and live a more balanced life.

By practicing Asteya, we cultivate a more peaceful and harmonious existence, both within ourselves and with others

ASTEYA in Your Kitchen:

Your kitchen is a place to nourish your body and soul. 

Being mindful of food choices and reducing waste, can deepen your connection to the food you eat and the planet.

By planning meals, storing food wisely, and composting scraps, you can honour the Earth's resources and nourish yourself and others.

Ginger Bok Choy Broth

This Ginger Bok Choy Broth is a perfect winter warmer. Featuring warming ginger, star anise, and black peppercorns, the broth is enhanced by fresh bok choy and umami-rich miso past.

RECIPE

Ingredients:

• 5 cups water

• 1 root fresh ginger

• baby bok choy or bok choy (approx. 3 cups roughly chopped)

• 7 black peppercorns

• 1 clove garlic (optional) 1 pack thin rice noodles or vermicelli rice noodles

• 2 star of anise

• 2 Tbsp miso paste

• 2 tsp sesame oil

• salt & pepper to taste

Directions:

1. In a large pot or dutch oven, warm the oil.

2. Add in ginger, peppercorn, cinnamon stick, anise, and garlic to temper.

3. Wait until the aromas have begun to release.

4. Optional - you can add in a puree of celery, carrots, and onions to create a slightly thicker base.

5. Add in water and bring it to a boil, and then let it simmer - want broth to become potent with the spices.

6. Let it simmer until it has reduced by 1 cup.

7. This part is up to you - the longer you let broth cook, the deeper the flavours will be. If you want a really clear broth you can optionally strain out some of the spices before adding the bok choy and noodles.

8. Next, mix in miso paste and let it dilute fully - it is easiest to use a whisk and let it dilute.

9. 15-20 minutes before serving, add in your bok choy and noodles.

10. After 7 minutes, turn stove off, and close the lid.

11. Allow your noodles and bok choy to finish cooking.

12. Then serve!