Yoga for Spring: 

     

Yoga is a practical path to a peaceful way of being, a deeper understanding of Self and world, and a daily reminder of the sacred nature of existence. 

To balance the heavy, cool, dense, damp days of Boston spring weather, a yoga practice should encourage warmth and don't be afraid to make some moderate sweating.  Get some of that excess water out of the body.  Uddiyana Bandha is highly effective in cleansing a heavy stomach, as well as Agni Sara.  Energizing pranayama like Kapalabhati and Bhastrika will stoke the fire.  It's finally the time for the light qualities of Vinyasa yoga, all you vinyasa fiends out there.

Smells Like Spring Spirit

Due to the cold, damp qualities of Boston weather when it’s cold but not freezing, you might expect an increase in your earth and water elements (AKA Kapha dosha). In our part of the world, spring is no time for an over-indulgence of the two biggest Kapha aggravators: wheat and dairy. I have had a few allergy-sufferers complete a spring cleanse with me and have no allergies that year! Even a small reduction in these two food items until May/June can make a difference. Its about the awareness, remember, not the “rules.” To get you started, at the right, you will find a recipe for breakfast cereal that is perfect for cold, damp mornings, as well as a new noodle soup (say it 5 times fast) I piloted with Cara Brostrom on our recent"food and photo" day.  Recipe in the last post.

Eat good at home.
Well, I have started cranking out some new spring recipes. You should know my kitchen now is composed of a mini-fridge, and plug-in, double burner, hot plate. I am reaching new heights in minimalist cooking. Simple preparation, simple manifestation. The aware eater will notice quickly that outside food doesn't feel as good in the gut as home food. So get cookin- and keep it simple.

We Americans are really hooked on our sweet breakfasts. The Thai, however, know how to start off on the light foot:




New Noodle Soup
Boil 2 cups water and add coarsely chopped carrot, daikon radish, mustard greens, spring onion, and/or bok choy. Add 1-2 tsp fresh grated ginger, or ½-1 tsp ginger powder and a shake of pepper. Boil until al dente. Add rice noodles or Kelp noodles (Whole Foods in the asian section) for the last minute. Squeeze lime to taste, tamari or Braggs liquid aminos to taste, and a hint of agave. Eat when noodles become soft- don’t overcook them. For variety, you can add 1/3 can of light coconut milk per serving. I like to double fist it, big spoon in one hand and chopsticks in the other. Dribbling, broth flying--Yes! Don’t forget your bib.