This summer I was fortunate enough to take a week long intensive with … the living legend … Ramaswami Srivatsa.
So happy to find this on Utube! There’s part 1, 2 and 3 … from a learned authentic yoga teacher who humbly says “I am an old man.” at age 78. I garnered some laughter from the class and him, when he looked at me smiling wide eyed – and answered, that’s why I am the teacher:) when questioned, HOW does he keep track of the rather complex pranayama breath count – How does he do it? (obviously with great deal of concentration and years and years of … practice.) That is, he has this incredible “one-pointed focus”, probably much more than those much younger than him, that comes from years of training. The fact that all those sutras and mantra chants are in his head, readily shared is … amazing. I cannot believe he’s also 500 hrs. Yoga Alliance as he’s in his own league – Shouldn’t he be more like million hours educator? I mean who can actually certify him – he stands alone as a master. So so so blessed to have had the opportunity to have the health (thanks yoga!) to go through his intensive although that just touched the surface of what this yogi knows. Luckily he shares knowing he must leave behind as much as possible what was passed down to him…
A different teacher for every student, adapting to become a teacher a student needs … Vinyasa Krama.
Really love the way he stops after speaking very fast – he literally just gushes – and then stops when he feels that some may not be following, and then checks in.
“In the olden days, they believed that life span was predetermined” by the number of breaths … In Japan, there’s the similar belief about one’s “fate”. Can one change that through actions and practice? Yes, you can. I sincerely believe that if anything, change is easier than not changing – because “change” is the natural law… it’s …inevitable.
No not Sake as in the inebriated type but …maybe a very very low alcoholic content … fermented and mildly sweet…comfort drink.
I forgotten that earlier this year, I had translated a certain profile and a message from the most celebrated UTube Vegan chef in Japan. (I learned that he’s known there as a “Vegan Prince”:) Yes, miso is an everyday staple and so is tofu but … in a land where only monks are vegetarian, and to even go beyond vegetarian but to become vegan is considered not normal … and where conformity tends to be the norm, to break out to be Vegan is … I imagine, not so easy. So all the more impressed by his determination and will-power to stick with such a “restrictive” diet. Yes, tofu and miso is part of everyday cooking; and monk-diet are prevalent in Japan for that segment – i.e., developed by monks in temple kitchen, known as “Shojin” ryori/cuisine – Shojin cuisine is beautif ul and delicious but being a vegan is out of the ordinary.
In the general mainstream food culture that celebrates “Umami” and “refinement” that includes meat, fish, eggs and dairy, being Vegan would be considered anti-social and maybe even a bit unmanly (again, unless you are a monk)… One might say that he debunks the typical stereotype of a willowy skinny delicate creature by being a … well, regular-guy who appears healthy, athletic, well nourished, well built, NOT fanatical nice guy – By his casual, prolific and charming videos he puts out, he’s become kind of a rising star in the alternative culinary world.
So here’s the message, I feel it was an honor to translate for him, as he gains more and more international audience from his Japanese fan base – Click Here !
He’s updated and renewed this blog site from his personal appearance like this:
I can’t believe there are only 7000 views for this drink as I have always wanted to make my own AMAZAKE – Thank you Ryoya-san, now I know how. In contrast, so reflective of how much we love chocolates and matcha – his How-To Utube videos on Vegan Tofu Cheesecake has nearly 80,000 views and Avocado Chocolate Tart has nearly 90,000 views ! Wow !! Sugoi!
Here’s the more recent, maybe a more sophisticated video of Peaceful Cuisine where he does not make a personal appearance for the English speaking audience as apparently he’s still learning English – I appreciate this instructional video as I always wanted to make my own almond milk … have you ever read the ingredients on a carton of almond milk? There’s so much other stuff other than almonds and water, it’s rather surprising. Here’s what’s in it besides almonds and water: Tricalcium, Phosphate, Sea Salt, Gellan Gum, Dispottassium Phosphate, Xanthan Gum, Sunflower Lecithin, Vitamin A Palmitate, Viatmin D2, D-Plpha Tocopherol (VitaminE)… while the vitamin additives might be nice, do we want all these substance we cannot pronounce in there?
So for pure unadulterated almond milk, we can just make our own on the weekend and save for the week?
So really, he is gradually reaching many many people through peaceful means – What I found amazing is that … he’s not doing this from any gourmet or commercial kitchen but from a small apartment kitchen – see the modest gas burner – which is the impressive part of his efforts in producing this many instructional videos on his own. I don’t know how many videos he’s produced so far, but whether it be the popular ones near 100,000 views or less knows ones with couple of thousands, he’s making a difference – his sharing of his recipes, videos and blog are the true art of expression and persuasion. He isn’t lecturing or judgmental of others to become Vegan or Vegetarian, but he just shows us How. My mother used to say, best way to reach someone’s heart is through their stomach but he puts that into practice.
I don’t want to be a hypocrite here so I will say that I am not vegan nor vegetarian at all times, sometimes breaking the “rules” but maybe 70%. Knowing the hardship, even more, I respect those who make that choice to go 100%. The only self-imposed change I have made in the last 5 years is that I stay away from red meat 100% and stay away from poultry as much as possible – perhaps at about 75% – as well. I guess there’s a word to describe my dietary choice – I am a Pescatarian:) Sorry fish … I love to eat fish …love sushi but here too, try to eat with sustainable fishing in mind…
& I love sunny yellow-colored fluffy omelettes … from eggs made by range-free cage-free chickens. But I was also very impressed with macrobiotic egg which is made from Kabocha – looks and tastes like eggs – delicious and amazed with human ingenuity and will to use creativity where sacrifices no longer is perceived as a sacrifice at all.
Yet, I feel no guilt starting a meal with “itadakimasu” to show how grateful I am for the completely to mostly plant-based sustenance on my plate. Thank you for being allowed the choice on how to feed my body and mind.
“Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure. It is our light, not our darkness that most frightens us. We ask ourselves, ‘Who am I to be brilliant, gorgeous, talented, fabulous?’ Actually, who are you not to be? You are a child of God. Your playing small does not serve the world. There is nothing enlightened about shrinking so that other people won’t feel insecure around you. We are all meant to shine, as children do. We were born to make manifest the glory of God that is within us. It’s not just in some of us; it’s in everyone. And as we let our own light shine, we unconsciously give other people permission to do the same. As we are liberated from our own fear, our presence automatically liberates others.”
― Marianne Williamson,
A Return to Love: Reflections on the Principles of “A Course in Miracles”
Shinobeu-Sensei’s Vegan and Macrobiotic influenced Japanese Bento …
& Vegan, no sugar pudding:) Good food sourced with peaceful means gives you positive energy.
Message about all living creatures … It’s a Buddhist garden with St. Francis!? Does it really matter? All good people; all saints:) More the better.
