“Obstacles (kleshas) are the breeding ground for tendencies (samskaras) that give rise to actions and the consequences (karma) thereof. Such obstacles are experienced as visible or invisible obstacles.” Yoga Sutra 2.12
THIS SUTRA ASKS YOU to take a close look at the kleshas (personal obstacles) that shape your intentions – and eventually your karma. It asks you to look at the driving force of your actions. The five kleshas are avidya (ignorance), asmita (over-identifying with your ego), raga (desire, or attachment to pleasure), dvesha (avoidance), and abhinivesha (attachment and fear). Once you begin to identify your kleshas though a mindful yoga practice, you’ll be able to set better intentions and reset your karmic path.
“I eat this meal in various iterations a few times per week. Kale provides vitamins and antioxidants for my skin, which I love. Quinoa and eggs bring protein and sustenance. I make and store extra quinoa, veggies, and dressing in glass containers in the fridge and then warm up the ingredients in my cast-iron pan or wok. Add cooked eggs for a stir-fry that’s ready in five minutes.”
MIX IT UP
My go-to meal – a versatile mix of quinoa, seasonal veggies, avocado, egg, and miso dressing.
Sub in Veggies like broccoli, Brussels sprouts, cauliflower, or add chicken sausage, olives, or tempeh for variety.
1 medium sweet potato
1 cup quinoa (white, red, black or a combination)
1 tsp ghee
2 cups kale, slice (about 1 large leaf/serve)
1 tbsp plus 1 tsp miso paste (sweet or mellow)
1/3 cup lemon juice (about 2 lemons)
1/3 cup olive oil
1/2 avocado, slice or cubed Heat
salt & pepper
Heat oven to 200 degrees. Poke top of sweet potato with a fork and bak on a sheet lined with parchment paper until soft, 45-6o minutes. Once cool enough to handle, cut sweet potato into slices.
Cook quinoa according to package instructions.
In a cast-iron skillet over medium heat, warm ghee. Add eggs and fry, 20-3 minutes per side (for scrambled eggs, whip eggs in a bowl until bubbles form, pour eggs into skillet and leave for 30 seconds, then sitr until fluffly, about 4 minutes).
Bring water to a boil in a pot with a steamer basket. Steam kale for 2 minutes, then place in a bowl of ice to halt cooking.
Using a hand blender or regular blender, combine miso, lemon juice, and olive oil until smooth, 30 seconds (or put all ingredients in a glass bottle and shake vigorously).
Split quinoa, kale, sweet potato, egg, avocado, and dressing among three plates. Sprinkle salt and pepper to taste on each bowl and drizzle with dressing.