Yoga Memories

By Jennifer Walsh-Rupakheti

I remember my first class, 8am one Dublin morning.
And how I had to go home afterwards to sleep.
That’s when you taught me that Yoga is a workout,
and not just people sitting poised chanting OM.

I remember crying when my boss changed my work rota,
So I could no longer attend my regular Monday night class.
That’s when you taught me how much I need you,
and taught him that it’s not ok to make girls cry.

I remember how long it took me to finally get up into full wheel pose (4 years!)
That’s when you showed me how scared I was to go out of my comfort zone.(and how stiff my back was)

I remember how competitive I felt during my first few years, comparing myself to the other bendy girls.
That’s when you showed me how hard I am on myself.

I remember attending a class in Kathmandu
and wondering if the teacher was married.
That’s when you showed me True love
and it’s endless possibilities.

I remember just last week,
my Kathmandu yoga teacher and I,
sitting in our yoga centre, looking out over the park and thinking,
I’m home, Thank you.

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Jennifer Walsh-Rupakheti, Founder & Owner of Namaste Yoga Centre in Belfast in Northern Ireland.

Achar – Nepalese Slaw

This tasty side dish is one of our favorites. Known as Achar or Pickle, it is often made during Festival time or for a special occasion and is served along side spiced meat dishes, vegetable curries and other festival food.

We make this dish often in our house and it is so versatile.

We call it Nepalese Slaw as the base ingredients are so similar to coleslaw.

We often serve it as a side with fish or with breads, cheese, olives as a mini picnic.

Ingredients:

1/2  Whole Cucumber

3 Medium sized Carrots

1/2  Whole Cabbage

3 Medium sized Potatoes (cooked and cooled)

1/2 Whole Lemon

2 Tablespoons of Sesame seeds

Salt to taste

For Dressing:

1 Tablespoon of Oil (we use Organic Cold-Pressed Rapeseed Oil)

Pinch – Mustard Seeds

1 Teaspoon Tumeric

1/2 Teaspoon Garam Masala

Green Chillies ( 1 or 2 depending on how hot you like it!) – Finely chopped

Method:

Finely slice the Carrots, Cucumber and Cabbage (like coleslaw).

Boil/Steam the Potatoes in their skins. Allow to cool and peel.

Dry fry/roast the Sesame seeds on a frying pan until they slightly brown (just a few seconds) and then grind with a mortar and pestle (this step is important as the roasted seeds give the Achar it’s distinct flavour)

Put all these ingredients in a large mixing bowl.

Add salt to taste (about 1 teaspoon or so).

To make the spiced dressing:

Heat the oil in a small pot

Add the pinch of Mustard seeds and allow to cook for just a few seconds

Add the Tumeric and Garam Masala

Add the Green Chillies

Fry together quickly for 5-10 seconds then immediately pour over the vegetables

……………………………………………………………………………………………………………………..

Mix/Squash all the ingredients together until well integrated

Add a little water if needed

Squeeze 1/2 Fresh whole Lemon over the Achar and mix in well.

Namaste And Enjoy!

Jennifer Walsh-Rupakheti

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