Cooking for Spiritual Growth

Experiencing spiritual knowledge while cooking. Also featuring fun and tasty recipes for physical and spiritual health :)

Sunday, July 6, 2025

Flavours of Devotion: Playing the role of a Guru (Love-in-action Blog Series)


I often feel that while we all think we are Bhakti Yogis (devotees), in reality, the enlightened Masters, like Gurudev, are the only true devotees. A true Master is devoted to all his/her disciples – they never lets go of our hand and their commitment to our growth, to seeing a smile on our faces, is unwavering. 

Gurudev once said something that struck me deeply: "Each of us should play the role of a Guru to at least one person in our life." It’s not about being perfect or knowing everything. It’s simply about wanting someone else to grow—with zero expectations in return. Not even a thank you.

Over the last 21 years, as an Art of Living and Sri Sri Yoga teacher, I’ve seen this spirit shine in so many teachers, young and old, from every country and background. These people give their time, energy, and hearts to help others grow, often at great personal sacrifice, without worrying about their own comfort or self-image. They don’t wait to feel ready or to have "free time". They are there, present, ever-ready to be of service. Tirelessly. Joyfully. I have observed this wish in almost every Art of Living teacher and Yoga teacher. 

A few years ago, a young man in his mid-to-late 20s joined my Sri Sri Yoga course. He was painfully thin, withdrawn, and anxious. After a few sessions, he opened up: he had serious stomach ulcers,  was only permitted to eat specific things, and lived in constant fear. The fear that the ulcer might erupt kept him in stress and prevented him from enjoying his food, enjoying life altogether. 

I gently suggested he try a short Silence Course (now called the Art of Living Part II) and, if possible, meet Gurudev. To my surprise, a few days later, I realized he wasn’t interested in taking it slow. He wanted to go straight into the deep end: the long Silence Course with Gurudev Himself.

Interestingly, instead of first joining a short silence course as is the general recommendation, he insisted on immediately joining a long silence course in Gurudev’s presence. I was hesitant. Usually, beginners start with a short course. But something about his determination moved me. I agreed to write him a recommendation letter, on one condition: he had to complete the course and eat only what was served there. He agreed. 

Weeks passed. I didn’t hear from him. Then, one day, I spotted him at another event with Gurudev in the beautiful Black Forest.

I almost didn’t recognize him.

He had gained weight, his face was beaming, and his whole posture had changed. Confidence radiated from him. I hugged him, overjoyed. He told me that his health, both physical and mental, had transformed after the Silence course with Gurudev.

Just as Gurudev loves us unconditionally and wishes for nothing but our growth on the path, as Bhakti Yogis devoted to living in the image of our Master, we experience Bhakti also as an unconditional wish that our students grow on the path – grow in health, happiness, and in both material and spiritual wealth.

I pray that Bhakti in all its various forms keeps growing and expressing itself through me and through all Bhakti Yogis, for the benefit of humanity. 

There’s a strange frenzy in my head, 
 Of birds flying 
 Each particle circulating on its own 
 Is the one I love everywhere? 
- Rumi (1)

References and suggested further reading: 
(1) The Essential Rumi. 1995. Coleman Barks Tr. HarperOne, New York
Suggested reading: 


Today's recipe - for your health, wealth, and confidence 

Tofu-Spinach in Easy Satay Sauce (Vegan, gluten free) 

Preparation+cooking time:
15-20 mins
Serves: 2 to 3

Ingredients
200g Firm Tofu - cut into bite-sized cubes
1.5 cups cooked/steamed Spinach
1.5 tablespoons coconut oil or olive oil 
1 teaspoon spice mix of your choice (I use a Chinese or Thai spice mix) - Optional

For the sauce:
2 tablespoons unsalted peanut butter (or 40g unsalted peanuts)
1/3 cup coconut milk 
2-3 tablespoons sweet chili sauce 
3-4 Tablespoons soy sauce
1/2 inch ginger - peeled and grated 
1/2 cup water

Method 
Put all the sauce ingredients into a high speed blender and blend till smooth. Set aside. In a frying pan, heat the oil, add the spice mix, add the tofu and stir fry for 2-3 mins. Add the steamed spinach and cook on low to medium heat for 3-4 mins (do not stir too much as the tofu might break/crumble). Pour in the Sauce and cook for 7-8 mins on medium heat or till the sauce reaches your preferred thickness. 

Serve hot on top of freshly cooked Basmati or Jasmine rice.  
















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