Rolf Gates: How Spiritual Friendship Allowed Me to Exit the Cave of Craving

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March 13, 2018

Rolf Gates: How Spiritual Friendship Allowed Me to Exit the Cave of Craving

Rolf Gates March 13, 2018

Rolf Gates is a yoga teacher, counselor, and author who cofounded the Yoga, Meditation, and Recovery Conference and currently teaches at Spirit Rock Insight Meditation Center. With Sounds True, he has published the audio program Meditations on the Mat: Practices for Living from the Heart and co-wrote the children’s book Yoga Friends. In this episode of Insights at the Edge, Tami Simon speaks with Rolf about his unique background as a former US Army Airborne Ranger and addictions counselor, as well as how those experiences brought him to contemplative practice. They discuss how yoga can soothe both mental and physical agitation, bringing the mind and body into greater harmony. Finally, Rolf explains how he discovered the power of prayer and opening to grace, and why that discovery led him to embrace gratitude as a way of life. (63 minutes)

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Founded Sounds True in 1985 as a multimedia publishing house with a mission to disseminate spiritual wisdom. She hosts a popular weekly podcast called Insights at the Edge, where she has interviewed many of today's leading teachers. Tami lives with her wife, Julie M. Kramer, and their two spoodles, Rasberry and Bula, in Boulder, Colorado.

Photo © Jason Elias

Also By Author

Rolf Gates: How Spiritual Friendship Allowed Me to Exi...

Rolf Gates is a yoga teacher, counselor, and author who cofounded the Yoga, Meditation, and Recovery Conference and currently teaches at Spirit Rock Insight Meditation Center. With Sounds True, he has published the audio program Meditations on the Mat: Practices for Living from the Heart and co-wrote the children’s book Yoga Friends. In this episode of Insights at the Edge, Tami Simon speaks with Rolf about his unique background as a former US Army Airborne Ranger and addictions counselor, as well as how those experiences brought him to contemplative practice. They discuss how yoga can soothe both mental and physical agitation, bringing the mind and body into greater harmony. Finally, Rolf explains how he discovered the power of prayer and opening to grace, and why that discovery led him to embrace gratitude as a way of life. (63 minutes)

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Turning to my Filipino Roots to Tend to Womb Loss

October is a meaningful month for me as it honors two important parts of my identity. It is Filipino American History Month, a time to acknowledge and honor the presence and contributions of Filipino Americans. Although my parents immigrated to the United States from the Philippines in 1980, records show that Filipinos were present here as early as 1587, landing in present-day Morro Bay, California as part of a Spanish galleon. In an interesting moment of alignment, I am writing this to you from Morro Bay, feeling the palpable power of the land and seeing the sacred 600-foot-tall Morro Rock–known as Lisamu’ in the Chumash language and Lesa’mo’ by the Salinan people–standing proudly just outside the window of our Airstream trailer. October is also Pregnancy and Infant Loss Awareness Month, a time to increase awareness about and honor those of us who have endured such loss- what I often refer to as womb loss.

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The following is an excerpt from To Tend and To Hold that I hold dear as it shares a traditional Filipino dish I grew up eating and that I share now as a postpartum doula to offer comfort and nourishment to those who are postpartum, both with living children and after loss. I hope it may offer you comfort as well, no matter if your experience of womb loss was recent, in the past weeks, months or even many years ago. My heart is with you and please know that you are not alone as you grieve and as you heal- at your own pace and in your own way.

~

I recently cooked this recipe for champorado, a Filipino rice porridge, for my beloved friend Katrina on a very tender anniversary, the due date of one of her children and the death date of another. Her child, Zeo Thomas, would have been born that day had he not died in the womb at five months gestation. It was within the same year of his death that her second child, Solis Vida, died in the womb in the first trimester. In truth, Katrina had been bleeding for over a week to release her second pregnancy, but as she bled through Zeo’s due date, she felt an intuitive pull to honor this same date as Solis’s death date. I thought of my friend as I made my way slowly through the grocery store. Though it was crowded and busy, I felt cocooned in my thoughts and intentions for her—how I wanted to help her feel seen and held during this difficult time—and I found myself gathering each of the ingredients in a mindful way that felt like the beginning of a bigger ritual. Knowing I was going to cook for her to honor her, her babies, her grief, and also her longings added a layer of reverence to what would otherwise be a standard grocery run. Later as I cooked the porridge in her home, I channeled my love and condolences into each step. And when I finally brought the warm bowl of champorado to her and saw her reaction, it was my turn to feel honored. Honored  to be there with her. Honored to tend to her. And with a dish we both knew from our childhoods. She dubbed it “postpartum champorado,” and so it shall be known.

Warm and soft, rice porridge is one of the best postpartum foods as it is easy to eat, warming to the body, and gentle on the digestive system. Its very nature is to offer comfort. In my opinion, champorado, a Filipino chocolate rice porridge I grew up savoring, is one of the most heartwarming dishes, with the cacao tending as much to the emotional heart as to the physical body. It can be offered any time of day for both a filling meal and a gentle reminder that there is still sweetness in life even amidst grief.

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Champorado: Filipino chocolate rice porridge

  • 1 cup sweet rice (also called glutinous or sticky rice) or sushi rice
  • 5 cups water
  • 1/4 cup cacao powder
  • 1/2 cup brown sugar
  • 1 tablespoon unflavored protein powder (optional)
  • Condensed coconut milk for topping
  • Cacao nibs (optional)

Rinse the sweet rice several times until the water runs clear when drained.

Combine rice and water in a pot over medium-high heat. Bring to a boil, then reduce heat to medium and continue to cook until the rice is soft and the porridge thickens (about 20 minutes), stirring often to keep from sticking to the bottom of the pot.

Add cacao powder, brown sugar, and unflavored protein powder. Stir to combine, then remove from heat.

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