The world didn't end yet and the new year has dawned, the old has set
and already settled back into the past so what choice have we but to go on?
This might be a good time to reassess and recommit to those things
we have found most important while squeezing out those tendencies
that work to our detriment. We know precisely what these two poles are.
The Mayan calender coming to an end may mean only that Maya itself,
the physical manifestation, has ended leaving only a spiritual essence left
to slough off the twin samskaras of desire and regret the way the incorporeal
emerges from the corporeal until only peace is left.
The New Year has been witnessing a flow of activities coming up in New York Jagrti in Corona. The Sectorial Office had a facelift and the basement is now ready to host Yoga classes and other events. The website http://yogainnewyork.com
promises to carry more and more attention to Ananda Marga in New York.
Among the talents that we have discovered among the margi of New York we find the art of preparing and displaying food. Following are some recipes jotted down b our master chefs:
Tofu on a Tiny Green Island
This is an original recipe from Viniita's kitchen which has an oriental touch. Try served on the rice or as a side dish.
1 pack Tofu
small piece of Ginger
bunch of Collard greens
3 sheet of sea weeds
a little pinch of turmeric
some salt to taste.
Slice tofu into 2 by 1 inch thick wrap with sea weed the same measurement of a tofu.
Slice thinly a ginger
Cut collard greens in about 2 inches long
Sauteed ginger, salt, turmeric and collard greens add 1 glass of water to boil until collard greens is ready.
Add coconut milk and the tofu wrap with sea weeds simmer all together until 5 mins.
Fried a little bit the tofu with sea weeds if you like this is only optional.
3 table spoons of Cream Cheese
1 table spoon of Soy Sauce
1 table spoon of Chilly Sauce
1 small cane of Chick Peas
It is very simple to prepare it. Just put all ingredients in the mixer and blend it. Try it with corn bread and salad.