Its a beautiful and peaceful evening, that kind of peace that settled gently on the world. All is right, all is in balance.

The morning was a very early one, for today began a week’s yoga intensive. It is beyond my yoga ability in many areas but it is time for me to be challenged. So there I am, doing a million surya namaskas and kicking into prep for headstand and twisting the body 720°. It was a fabulous way to start the day. I felt stiff and sore afterwards and my hips beautifully open and my shoulders wonderfully relaxed. There was tiredness in the morning, but energy in the afternoon.

After yoga was a surprisingly good breakfast of red rice cooked, congee style, with azuki beans. Topped with some sesame salt I whipped up, spring onions, umaboshi plums, Chinese style toasted sesame oil and some radicchio finely chopped. It is cooked for 9 hours or so. Today, it finished cooking about 5:30am and kept itself warm until 7:30 for breakfast. What other feast could you want after yoga?

In Japan, this type of rice with adzuki beans is called Kayu or Okayu. When Japanese folks feel sick or have overeaten they turn to a bowl of kayu as the answer to over feasting, over drinking and otherwise over indulging.


some Japanese dishes

red rice with adzuki beans congee

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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