The Aquarian Kitchens of Hedda Leonardi
HIGH FREQUENCY FOODS THE RECIPES OF YOGI BHAJAN (and more)
ATELIER No. 2
The Aquarian Kitchens of Hedda Leonardi “To begin with, all food was considered as human medicine and as something to live with. Food is the medicine which creates equilibrium. That is the beauty of food. There are two types of food: nutritious food and sustaining food. Nutritious foods are those which allow you to help your body and give you strength. Sustaining foods are those that do the medical job for you, those that maintain your metabolism. So the basic properties of a food must be that it should be nutritious and it should be sustaining. The food should be a balanced food. Balanced food is that food which can get digested without drawing on your health. It should not be a strain on the body of the child or the person. There are many different foods, but that food which sustains you will always give you more joy in life. Any food which pushes you is going to kill you. You don’t grow old by years, you grow old by food. Your sexual behavior, your communicative behavior, your personality behavior, all is understandably very important. But the bottom line is, not how much you know, the bottom line is, how much you eat and what you eat. We take medicines to get rid of disease. What does medicine do? It fights the disease and gives the body a chance to recuperate. What is a medicine? It is a sustaining food. Chemical medicines are produced because they are inexpensive. The difference between organic medicine and chemical medicine is that chemical medicine is direct, while organic medicine is indirect. Organic medicine affects us slowly but its effects are long term. Eating tasty food is nutritious, but eating the right food is sustaining, too. Eating the right food is a cure in itself. Sometimes you wonder about what can make you healthy. What has happened with modern medicine is that they have removed the curing properties of foods. They have taken those direct properties, filled the medicine with them, and have shoved them into people. When you take a medicine with the original as well as with the embraced faculty of it, it will never have an adverse reaction. What’s more, there are a lot of foods available to us today that were not part of the original Ayurvedic tradition. This knowledge which I am sharing with you has not been added to: there is nothing which is not in the traditional knowledge. We have to keep the knowledge pure from our own ego, and we won’t change the information taught by our teachers. We are very proud of this and we want to keep our pride alive. We don’t want to go left or right.” Yogi Bhajan, from the article Food: The Human Medicine in Beads of Truth, Winter 1982
The Aquarian Kitchens of Hedda Leonardi SWEET POTATO MASALA ( for Drug Damage and Hormonal Balance ) Now, here's another life-altering, cleansing and restorative, 40-day mono-diet he gave to a man in our ashram in 1994 "to flush drugs from the system." An allencompassing, self-healing discipline to focus on was part of the formula for his success—how wise of Yogi Bhajan! The masala is color FULL, real tasty and totally satisfying: Bake 8 lbs of sweet potatoes for 1 hour at 350 degrees and peel before they cool. Brown in 1/2 cup ghee (or more - whatever it takes to keep it from sticking): 7 medium onions sliced 15 ounces of peeled ginger, sliced and pulverized in the food processor. Then add and sauté: 2 TSP salt (optional) 2 TBSP pepper 3 TBSP basil 1 TBSP cayenne 3 TBSP tarragon 3 TBSP fenugreek (ground into a powder) 6 TBSP turmeric 4 ounces garlic (or more) - you can leave the cloves whole Add 6 cups of water and let the whole thing cook down for up to 3 hours, the longer the better, using a Flame Spreader to prevent sticking and burning. You can pressure cook it at this point. Mix it all together and serve with yogurt. The process of self-healing is the privilege of every being. Self-healing is not a miracle. Self-healing is the genuine process of relationship between the physical and the infinite power of the soul.
The Aquarian Kitchens of Hedda Leonardi
GHEE
Ingredients: Organic Unsalted Butter Directions: Simmer sweet butter for 10 minutes over medium heat. Let cool for a few minutes, then remove all the white foam from the top. Clear yellow ghee will remain. Pour this through a cheesecloth into a container, not allowing any white sediment at the bottom of the pan to slide in. http://www.ayurvedicyogi.com/a-21st-century-lookat-ghee-ayurvedic-nectar-or-heart-disease-risk-factor/ Ghee Truffles Makes about 28 truffles2 cups walnuts 1 cup dried apricots ½ cup Ancient Organics Ghee 1 cup coconut flakes ½ cup cocoa powder, plus extra for dusting ¾ cup cacao nibs 2 tsp ground cardamom 2 tsp ground ginger 1 tsp ground cayenne pepper, optional sea salt to taste In a food processor, place walnuts, dried apricots and coconut flakes. Process until well incorporated. Add ghee, cocoa powder, cacao nibs and spices and salt. Blend again until everything is mixed in together.
The Aquarian Kitchens of Hedda Leonardi BEET AND CARROT CASSEROLE
This is one of the first recipes Yogi Bhajan gave us. This dish is cleansing to the liver and the digestive tract. To help your body do its own inner cleaning, eat it as a mono diet for one week in the Spring or Fall. Ingredients: 2 bunches scallions, chopped 3 cloves garlic, minced Ghee or vegetable oil 1 bunch beets 1 lb. carrots Soy sauce or Tamari Ground black pepper 1 lb. grated cheese (optional) Directions: Scrub beets and carrots. Steam beets whole. Don’t cut off roots or stems. After about 15-20 minutes, add carrots. Steam until tender but firm. Then remove outer peels from beets and carrots. Grate using a coarse grater. Keep beets and carrots separate to preserve their distinct colors. Sauté scallions and garlic in oil or ghee until tender. Toss with beets and carrots and black pepper. Place in a casserole dish. Sprinkle with Soy sauce or Tamari. Cover with grated cheese and broil until cheese is melted and golden. Serves 4-6
The Aquarian Kitchens of Hedda Leonardi  KITCHEREE RECIPE ONE (TRANS SEASONAL FOOD) Often disease in the body is due to sluggish digestion (agni) and elimination (apana). Adding kicheree (mung beans and rice) to your basic diet soothes the digestion and provides complete protein with all essential amino acids. Kicheree is ideal for rebuilding strength during and after illness, when digestion may be weak and health-promoting food is especially needed. The oil or ghee is added after cooking because cooked oils cause free radical damage, which can lead to premature aging. Use of unrefined oils is recommended because most commercially refined oils are rancid and a source of free radicals that inhibit the immune system. Kicheree accompanied by a green salad, homemade yogurt makes a healthy, balanced meal. Kicheree is a sort of invigorating spicy soup, featuring mungbeans, rice, onions, garlic, ginger and spices. It provides a very easy-to-digest balanced protein that is ideal for rebuilding strength during and after illness. If you start to feel under the weather, get a pot of kicheree going. It is easy to make, keeps in the refrigerator for about 4 days, and is so nurturing and feels so good going down! You can decrease or increase the spices according to your taste. To make 1 gallon (about 10 servings) 4 quarts pure water 3/4 cup mungbeans (organic are definitely best) 1 1/2 cups basmati rice (organic if available) 2 onions, chopped 1/2 cup chopped, peeled, gingerroot 1/4 cup chopped garlic 1 tsp. ground black pepper 1/2 tsp. ground cardamom seeds (optional) 1 1/2 tsp. cumin seeds 1 tsp. crushed red chilies 2 Tbsp. ghee (very clarified butter) (optional) salt, Bragg Liquid Aminos, or tamari soy sauce Bring water to boil in a 6-quart pot. Thoroughly clean and rinse beans and rice. Add mungbeans and rice to pot. Mix ginger, garlic and spices in food processor, add them to the pot. Cook over medium-high flame until beans and rice are completely soft (total cooking time is about 1 hour), stirring occasionally. Or use Vita Clay rice cooker. Add water as desired for thinner consistency.
The Aquarian Kitchens of Hedda Leonardi KITCHARI RECIPE TWO
Serves 4 ½ cup cilantro 2 tbsp Ancient Organics Ghee ½ tsp ground turmeric 6 cups water 1 cup basmati rice ¼ tsp salt 1 inch fresh ginger 1 cup split mung beans, soaked overnight ½ cup coconut flakes Place the ginger, coconut, cilantro and ½ cup water into a food processor and blend until liquefied. Heat the ghee on medium in a large saucepan and add the blended items, turmeric and salt. Stir well and bring to a boil to release the flavor. Next mix in the rice, mung dal and 6 cups of water. Return to a boil. Boil, uncovered, for five minutes. Then cover, leaving the lid slightly ajar. Turn the heat down to a simmer and cook for 25-30 minutes, until the dal and rice is tender. Greens and other vegetables can be steamed and eaten with kitchari, or they can be added in at the end of the cooking process. Make sure the vegetables are soft so that they will be digested easily.
The Aquarian Kitchens of Hedda Leonardi  PEPPER RASAM OR SOUP Ideal for cold, congestion and digestion. Can be eaten with cooked rice or drunk plain as a soup. Ingredients: 1. 1 tsp black pepper 2. 1 tsp cumin 3. 2-3 dry red chillies 4. 2 tsp. tur dal ( yellow lentil) 5. 3-4 cloves of garlic 6. 1-2 tsp tamarind extract. 7. 1/4 tsp turmeric powder. Method: Roast ingredients 1-5 in a wok till you get a fragrant aroma . Add ingredient 6 and grind to a fine paste. Add this paste to 700 ml of plain water along with the turmeric powder , salt to taste and bring to a boil. Simmer for 5 mins. Turn of the gas. Temper with 1 tsp of ghee ( clarified butter), mustard whole, cumin, asafoetida and curry leaves.
The Aquarian Kitchens of Hedda Leonardi YOGI TEA 1 Gallon Water 30 cloves 30 whole green cardamon pods 30 whole black peppercorns 1 lg finger of fresh ginger, thinly sliced 5 sticks cinnamon 1 teabag, Black Tea *Milk and Honey to taste (*optional) 1. Bring water to boil. 2. Add all spices except black tea bag. Boil 30 -45 min. Longer is stronger. 3. Finally, add black tea bag and boil another 5 min. **The black tea is added last because it amalgamates the spices and sort of seals them. Also the tannins help assimilate the spices into the body. 4. If adding milk & honey, do so after adding the tea bag and letting it steep– OR BETTER add milk and honey to individual cup or a small batch. That way you can store the raw tea in the fridge and prepare with milk and honey as you go. 5. If you go cup by cup, you can leave the raw tea on the stove on the lowest flame to enjoy all day. **Milk helps to ease the shock of the spiciness on the stomach and intestines so drink with milk if you’re sensitive.Note: for a stronger tea you can let the spices sit and sink to the bottom. If the tea gets really strong you can cut it with milk or reconstitute with a little water. When Yogi Bhajan was a military commander in India there was an epidemic among the troops. He ordered all of his men to fill their canteens with yogi tea and drink nothing else, not even water. His Battalion was the only unit that didn’t get sick! Yogi tea purifies the blood, lungs and circulatory system. It cleans the liver and has many more unseen benefits. It’s good to drink this tea every day.
The Aquarian Kitchens of Hedda Leonardi  GARAM MARSALA In Northwest India, garam masala usually includes cloves, green, black and/or brown cardamom, cinnamon, cassia, mace and/or nutmeg. Black pepper is sometimes added if the mixture is going to be used immediately. The addition of black pepper will change the character and flavor of the blend if it is stored. Caraway and black cumin are also typical of a garam masala from the north. The garam masala is made by combining the spices and grinding them all together; but not roasting them. Some regional varieties blend the spices with herbs, or grind the spices with water, vinegar or other liquids, such as coconut milk to make a paste. Some recipes may even add nuts, onion or garlic. The spices are carefully combined and blended to achieve a balanced flavor. In some cases, it may be desirable to emphasize a single flavor for a particular dish. The garam masala is usually roasted before use, this releases the flavors and aromas of the spices. Garam masala can also be bought as a commercially prepared ground spice mixture. Many of these mixtures contain additional less expensive spices and may also include dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, tumeric, coriander, malibar leaves, star anise and fennel. Many of these commercially prepared blends are ground and do not keep well; they lose much of their flavor and aroma. Whole spices keep fresh much longer and can be ground when needed using a mortar and pestle or electric coffee grinder. When using commericially ground garam masala, it is usually added at the end of cooking to obtain the fullest flavor and aroma. Whole garam masala, however, is added early in the preparation of a dish. It is usually added to the cooking oil, fat or ghee, providing a much more pungent flavor. One rite of passage for Indian cooks is learning to become a masalchi, or spice blender. And with good reason—a single Indian dish may call for as few as two or as many as a dozen individual spices to create its unique flavor.
The Aquarian Kitchens of Hedda Leonardi The combination of spices used in garma masala offer many beneficial properties.
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Cinnamon is anti-microbial and anti-inflammatory and it may help boost brain function and control blood sugar in people with diabetes. Cumin is an excellent source of iron, it aids digestion and it has cancerfighting properties. Coriander is sometimes referred to as an "anti-diabetic" plant because it helps control blood sugar. It also has anti-inflammatory properties and it helps lower cholesterol. Keep your garam masala away from heat and sunlight to maintain freshness for up to three months or store in the refrigerator for up to six months. Spices last longer in the refrigerator, tightly sealed and protected from moisture. Be careful handling the spices as they roast. Cast iron pans hold heat longer than aluminum and can cause severe burns. Spices, which are pods, barks and leaves, can pop when exposed to high heat.
The Aquarian Kitchens of Hedda Leonardi PUNJABI GARAM MASALA RECIPE NUMBER ONE
Ingredients • • • • • • • • • •
whole coriander seeds/sabut dhania - ½ cup whole cumin seeds/sabut jeera - ¼ cup cinnamon sticks/dalchini - 3 inch 9-10 pieces cloves/laung - 2 tbsp indian bay leaves/tejpatta - 10 big cardamoms/badi elaichi - 10/12 small cardamoms/choti elaichi - 2 tbsp whole black pepper/sabut kalimirch - 1.5 tbsp whole dry ginger/sonth - 1 inch peice nutmeg/jaiphal - 1
Instructions
The Aquarian Kitchens of Hedda Leonardi  1. pick the coriander and cumin seeds of stones. 2. spread the whole spices on a plate 3. keep in the sun for 2-3 days. 4. grind the dry ginger first. 5. then add the broken cinnamon sticks and nutmeg. 6. grind to a fine powder and keep aside. 7. now add the rest of the spices and grind to fine powder. 8. mix both the spice powder batches well. 9. store in an air-tight container. 10. you can also refrigerate garam masala.
The Aquarian Kitchens of Hedda Leonardi HOW TO MAKE AUTHENTIC NORTH INDIAN GARAM MASALA RECIPE TWO
Ingredients: • • • • • • • • • • • • • • • •
100gm. Coriander Seeds 50 gm. Cumin Seeds Jeera (Cumin Seeds) 5 gm. Cloves (10-15 cloves) 5 gm. Cinnamon 3-4 Petals of Star Aniseed 4-5 Black Cardamom 4-5 Green Cardamom 5 gm. Black pepper 1/2Teaspoon Fenugreek Seeds (Methi Dana) (Optional) 4-5 Bay Leaves (Tej Patta) 1/2 Teaspoon Carom Seeds (Ajwain) 1/2 cm. piece of Nutmeg (Jaiphal) 1 Tea spoon dried flowers of Nutmeg (Javitri) 1 Tea spoon dried red chilli 10 gm. Dry Ginger (Optional)
Directions For Making Garam Masala: •
Remove the stalk and seeds from red chilies.
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Keep cleaned red chilies under the sun for 2-3 hrs. to remove all moisture.
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Clean coriander seeds and Cumin seeds.
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Heat a thick bottom wok and roast coriander seeds on low flame with continuous stirring till light brown.
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Remove the roasted coriander seeds and keep aside for cooling.
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Roast cumin seeds till they splutter and become very light brown.
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Remove the roasted cumin seeds and keep aside for cooling.
The Aquarian Kitchens of Hedda Leonardi GARAM MARSALA RECIPE NUMBER THREE • • • • • • • • • •
3 tbsps cumin seeds 1 tbsp coriander seeds 1 and a 1/2 tsps saunf/ fennel seeds 4 tbsps raw mango/ amchur powder 3 tbsps powdered black salt 1 and a 1/2 tsps freshly ground black pepper 1/4 tsp hing/ asafetida powder 1 and a 1/2 tsps ginger powder 1 tsp dried, powdered mint 1 and a 1/2 tsps ajwain/ carom seeds
•
Roast cloves, pepper, cinnamon and bay leaves all together for 1-2 min. on low flame. Remove the roasted spices and keep aside for cooling.
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Pound the black and green cardamom and roast on low flame for 2-3 min. Remove and allow them to cool.
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Roast fenugreek seed till pinkish – brown. Remove the roasted fenugreek seeds and keep aside for cooling.
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Roast cleaned, de seeded whole red chili on low flame till they attain a reddish- brown color. The whole red chilies will become crisp.
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Remove the roasted whole red chilies and allow them to cool.
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Pound the dry ginger to very small pieces.
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Grate nutmeg.
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Take all roasted and cooled spices, pounded dry ginger, grated nutmeg, Nutmeg flower petals (Javitri) in a grinder and grind to fine powder.
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Sieve the powder and store in a dry glass bottle / airtight container / Zip pouch.
The Aquarian Kitchens of Hedda Leonardi Tips: •
Option to add amchur (Powder of dry raw mango) - it will impart sour taste even if not require in that food.
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While the roasted spices are being cooled, the heat in them will cause the spices to change the color a shade darker.
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Add garam masala always at the end, cover and leave for 5 min. for the flavor of masala to seep in the food completely.
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If the red chilies are too hot then reduce the amount accordingly. It is best to add fewer chilies than make the masala too hot with red chilies.
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Pepper and cloves are strong spices and their taste is hot. The spiciness of garam masala should come from them not red chilies alone.
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Make sure that cumin is roasted to a state where the seeds just splutter and gain light color. If roasted to very dark color the flavor and color of garam masala will not be too great.
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Different varieties of coriander seeds are available in the market, the color of which ranges from light green, yellowish green to brownish green. So while roasting make sure the color has changed to a shade darker and the seeds have become crisp.
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While making powder of roasted spices after sieving once, grind and sieve the coarse particle again and again till no more powder is being formed. Then mix all powder and store.
Suggested Variations: •
If you want the garam masala to be more spicy and hot increase the amount of black pepper and cloves to 10 gm. each. For salty taste add black salt
•
50 gm. Kashmiri mirch (The fat red dry chilies from Kashmir which impart red color and flavor but no hot spiciness to the food) can be cleaned roasted and added to the slices before making the powder; This will make the garam masala reddish in color rather than brown.
The Aquarian Kitchens of Hedda Leonardi JALJEERA Recipe will serve 4.
Ingredients: • • • • • • • • • • • •
¼ cup packed chopped mint leaves (podhina) ¼ cup packed chopped cilantro (hara dhania) 1 tablespoon chopped ginger (adrak) 1 tablespoon cumin seed dry roasted and powdered (bhuna jeera) Pinch of asafetida (hing) 1 teaspoon salt 1 teaspoon black salt (kala Namak) available in Indian stores 3 tablespoons lemon juice 1 tablespoon tamarind seedless (imli) 2 tablespoon honey adjust to taste 4 cups water 1 cup crushed ice
Method 1. Blend all the spices into the paste using enough water needed to blend. 2. Strain the spice mix and squeeze all the spicy water out. Discard the roughage. 3. Add the water, mix it and serve over the ice.
The Aquarian Kitchens of Hedda Leonardi
ORIGINAL YOGI TEA RECIPE 1 Gallon Water 30 cloves 30 whole green cardamon pods 30 whole black peppercorns 1 lg finger of fresh ginger, thinly sliced 5 sticks cinnamon 1 teabag, Black Tea *Milk and Honey to taste (*optional) 1. Bring water to boil. 2. Add all spices except black tea bag. Boil 30 -45 min. Longer is stronger. 3. Finally, add black tea bag and boil another 5 min. **The black tea is added last because it amalgamates the spices and sort of seals them. Also the tannins help assimilate the spices into the body. 4. If adding milk & honey, do so after adding the tea bag and letting it steep– OR BETTER add milk and honey to individual cup or a small batch. That way you can store the raw tea in the fridge and prepare with milk and honey as you go. 5. If you go cup by cup, you can leave the raw tea on the stove on the lowest flame to enjoy all day. **Milk helps to ease the shock of the spiciness on the stomach and intestines so drink with milk if you’re sensitive.Note: for a stronger tea you can let the spices sit and sink to the bottom. If the tea gets really strong you can cut it with milk or reconstitute with a little water. When Yogi Bhajan was a military commander in India there was an epidemic among the troops. He ordered all of his men to fill their canteens with yogi tea and drink nothing else, not even water. His Battalion was the only unit that didn’t get sick! Yogi tea purifies the blood, lungs and circulatory system. It cleans the liver and has many more unseen benefits. It’s good to drink this tea every day.
The Aquarian Kitchens of Hedda Leonardi  KUNDALINI YOGA FOR WEIGHT LOSS TEA Ingredients: handful of mint leaves fresh or dried 2 cups cumin seeds 1 tbl. tamarind fresh or frozen 1/4 tsp. black salt 4 lemons, quartered 1/2 tbl. black pepper 3 qt. water Instructions: Combine all ingredients in a pot and bring to boil. Lower heat and cook covered at low boil for several hours. This is necessary to draw the extract from the cumin seeds. Replace water if it begins to evaporate. Strain and serve hot or cold. Makes 2 1/2-3 quarts.
The Aquarian Kitchens of Hedda Leonardi YOGIC FOODS FOR HEALTH & HEALING
“The three roots—garlic, onion, and ginger—will maintain you through the times and through the age.” ~Yogi Bhajan These three potent roots, known as the Trinity Roots, are essential for cleansing, sustaining, and producing energy in the body. The beneficial effect of each of them separately is amplified when they are cooked together. Garlic •
Fights viruses and bacteria.
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Increases sexual energy that, with the practice of Kundalini Yoga, can be channeled upward for greater spiritual awareness. Eat raw, baked, steamed, or in capsule form.
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Onion • • • • •
Universal healing food. Purifies and builds new blood. Recommended for colds, fever, laryngitis, and diarrhea. Increases mental clarity. Eat raw (preferred), juiced, or cooked.
The Aquarian Kitchens of Hedda Leonardi Ginger Root • • • •
Soothes and strengthens nerves by nourishing spinal fluid. Increases energy and vitality. Useful for menstruating women. Drink as a tea or juice or use it as a spice in main dishes.
Turmeric • • • • •
Good for the skin and mucous membranes. Good for female reproductive organs. Increases bone and joint flexibility, anti-inflammatory. Sauté for curries, casseroles, soups, gravies, and sauces. Tumeric can be cooked before eating; you can cook it with a little water to make a paste that will keep in the fridge.
Yogi Tea • • • • • • •
Black pepper purifies the blood. Cinnamon strengthens the bones. Cardamom supports the colon. Cloves build the nervous system. Ginger, with all its benefits, is an optional addition. Black tea (tiny amount) holds it all together. Milk protects the colon.
The Aquarian Kitchens of Hedda Leonardi  LINKS
http://www.3ho.org/3ho-lifestyle/yogic-diet/yogic-foods-recipes http://www.3ho.org/3ho-lifestyle/yogic-diet/yogic-foods-recipes/special-recipesyogi-bhajan http://www.atmakauryoga.com/recipes.cfm
FAVORITE BOOKS http://www.amazon.com/Foods-Health-Healing-Yogi-Bhajan/dp/0913852155 http://www.amazon.com/Food-As-Medicine-Vitamins-Juicesebook/dp/B003L77WAK/ref=sr_1_6?s=books&ie=UTF8&qid=1398554317&sr=16&keywords=Deva+Khalsa http://www.amazon.com/Going-Back-Basics-HumanHealth/dp/0965694089/ref=sr_1_1?s=books&ie=UTF8&qid=1398554486&sr=11&keywords=Going+Back+to+Basics+of+Human+Health http://www.amazon.com/Spiritual-Life-Water-PowerPurpose/dp/1594773602/ref=sr_1_1?s=books&ie=UTF8&qid=1398554542&sr=11&keywords=The+Spiritual+Life+of+Water http://www.amazon.com/Pig-Who-Sang-MoonEmotional/dp/0345452828/ref=sr_1_1?s=books&ie=UTF8&qid=1398554583&sr= 1-1&keywords=The+Pig+who+sang+to+the+moon http://www.amazon.com/Defense-Food-EatersManifesto/dp/0143114964/ref=sr_1_5?s=books&ie=UTF8&qid=1398554606&sr= 1-5&keywords=michael+pollan EVERYTHING BY MICHAEL POLLAN http://www.thecleanse.com/deva.html
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The Aquarian Kitchens of Hedda Leonardi “Your Infinity is you when you stop thinking. Have you stopped thinking? That’s the end of it. Awareness takes these things away from you: thinking, reason, logic, argument, fantasies, planning, scheming, knowing and worrying. These nine things must go before you can say that you are on the path of awareness. Do you know why? Because the One who rotates the Earth can take care of your routine. These nine things you do are unwanted. They only satisfy your ego. Where there is ego, there is no amigo. So we are talking about happiness. What is the principle of happiness? We started 3HO—Healthy, Happy, Holy. Right? Healthy you are, one way or the other. As long as you are not in the graveyard pit, you are okay. Holy you are. Anybody who has nine holes and controls what comes in and goes out is holy. But happy? What is the definition of being happy? That existence which does not have discipline cannot deliver. That deliverance is the measurement of personal happiness, and that needs discipline in every facet of life. Within your discipline, whether you serve or you de-serve, within your discipline, you live or you don’t live, within your discipline you eat or you don’t eat, within your discipline, you are the discipline. If you are master of that discipline, which is you, you are all God. There is no other. Aad pooran mudh pooran ant pooran parmesureh -Guru Arjan, Siri Guru Granth Sahib, page 705 The Transcendent Lord pervades in the beginning, pervades in the middle and will pervade in the end. In the beginning you are you, in the middle you are you, in the end you are God. There’s nothing else. If you can’t close your eyes, you can’t open your eyes, that’s the end of the eyes. There’s nothing to it. Nothing was, nothing is, nothing shall be. For thousands of years, the Piscean Age has lied to us to make us find God, while they knew that we are gods. Now we cannot take even two days to remember we are gods. Longitude and latitude are given to everybody. Altitude and attitude are given by Kundalini Yoga. When the spiral rises to penetrate through all the chakras, the man knows he’s Brahm. That’s why they say Kundalini Yoga is dangerous. It’s dangerous because it takes away from the man the ability to be exploited by another man. And for some, life without exploitation has no juice. I tell you today and I’ll tell you tomorrow and I’ll tell you every day: You have only one friend—you and your discipline which will give you all that you need. The rest are all promises. After studying every scripture of every religion and what I went through, I have found that there are three words: sadhana, aradhana, and prabhupati. Sadhana means discipline, aradhana means perfecting the discipline, and prabhupati means you will become the Lord Master of God Itself. Now, should I bring you any other news?” –Yogi Bhajan, July 20, 1996. From The Master’s Touch: On Being a Sacred Teacher for the New Age, Kundalini Research Institute, 1997
The Aquarian Kitchens of Hedda Leonardi Â
The Aquarian Kitchens of Hedda Leonardi Â
The Aquarian Kitchens of Hedda Leonardi Â
The Aquarian Kitchens of Hedda Leonardi Â
The Aquarian Kitchens of Hedda Leonardi Â
The Aquarian Kitchens of Hedda Leonardi Â
The Aquarian Kitchens of Hedda Leonardi Â
The Aquarian Kitchens of Hedda Leonardi Â
The Aquarian Kitchens of Hedda Leonardi Â
The Aquarian Kitchens of Hedda Leonardi Â
The Aquarian Kitchens of Hedda Leonardi Â
The Aquarian Kitchens of Hedda Leonardi Â