Living in the Northeast, we have seasons (UNLIKE SOMEONE WHO MOVED TO CALI) Being aware of how your body changes with the seasons can and should be brought into your yoga practice. During the colder months your energy levels drop, your circulation decreases and your muscles get tighter. Along with tweaking your yogs, adjusting your eating and sleeping patterns can help ease the seasonal changes.
I have read several books on the subject of Ayurveda, an ancient East Indian wellness practice that has enabled me to remain balanced during the changing of seasons.
I have a few quick and easy tips.
First of all, don't feel guilty catching a few extra Z's! This is normal and necessary when coming off of the summer months.
Keep drinking up...the water that is
Eat seasonal foods...of course I'll be here to help with that ;)
Pick up some sesame oil (Whole Foods or even Neutrogena's shower oil) and gently massage yourself, or others (maybe they'll return the favor) after your shower.
If you have a regular yoga practice try to incorporate warming asanas such as arm balances, and backbends, also get a little crazy with some breathwork ;)
Thursday morning I took a yummy soup recipe from Cooking Light's October issue and changed it to include the contents of my fridge, and now have enough soup to feed a small army!
This hearty vegetarian soup warms up chilly nights. Use any type of canned beans you happen to have on hand, and add rotisserie chicken or Italian sausage for a heftier dish, if you prefer.
Apparently I prefered to use 4 zucchini left over from my summer's obsession!
6 servings (serving size: about 1 1/4 cups)
- 3 tablespoons olive oil
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 teaspoon salt, divided
- 2 garlic cloves, minced
- 4 cups organic vegetable broth (such as Emeril's), divided
- 7 cups stemmed, chopped kale (about 1 bunch)
- 2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
- 1 (15-ounce) can no-salt-added black beans, rinsed and drained
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
- 1 teaspoon chopped fresh rosemary
1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.
2. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.
- Fat:10.4g (sat 1.4g,mono 5.5g,poly 2.2g)