Monday, November 8, 2010
Vata Season - Grounding Breath
Autumn is Vata season. Vata is characterized by cold, dry, light, rough, clear and hard. Seems to make sense for this cold weather, right?
Staying warm, hydrated and eating nourishing foods such as soups, stews and warm grains are great ways to stay healthy and grounded. Another thing to try is a warming grounding Pranayama and yoga practice. (Ashtanga every night at 5:40 anyone?! :) )
Dirga, or Three-Part-Breath and Ujjayi Pranayama:
Start seated or even lying down. You may use a blanket to cover your body or wrap around your shoulders.
Start by taking deep, slow nostril breaths down into your belly. This way, we expand the lower lobes of our lungs, in turn massaging our internal organs, and signaling to our body that we are safe and happy.
Bring one hand to your side rib cage to start, then you may lower it down as you get used to the breath. The next step is to begin filling the rest of your rib cage with air. Start by filling you belly, then middle rib cage, then right up under your collar bones. You may even feel the air come into your throat.
As you exhale, do so naturally until you come to the bottom – you may use your abdominal muscles to squeeze the last bit of exhale out.
Begin again, starting with your belly first.
Once you become comfortable with this breath – you may layer a nice, warming Ujjayi breath over this.
Feel your seat grounded into the earth, and at the same time, lift the crown of your head to lengthen the spine. Picture your breath beyond your body – inhales coming up through your tailbone and out the crown of your head. The exhales coming down from the top, along your spine, and back out through the floor below you.
Ujjayi is a loud, ocean sounding breath, made by slightly contracting your throat. It is used in Ashtanga practices, but along with your Bandhas.
Read more about Ujjayi pranayama here.
Namaste.
Friday, November 5, 2010
Wednesday, November 3, 2010
More on Vata Dosha Balancing
Managing Vata Dosha in Winter
Stop, Drop, and Roll: A Three Point Plan for Managing Vata Dosha
Saturday, October 30, 2010
Tuesday, October 26, 2010
Monday, October 25, 2010
Recipes from Saturday October 23
Peanut Butter Cookies
(gluten and dairy-free)
Ingredients
1 ½ cups peanut butter
½ cup packed brown sugar
1 large egg white
Directions
Preheat oven to 350º and line cookie sheets with parchment paper. Combine all three ingredients. Roll dough into 1-inch balls and place on sheets, spacing them about 1 inch apart. Using a fork, make a criss-cross pattern on each cookie.
Bake 12-15 minutes until pale golden and set around the edges. Cool completely on wire racks.
Yields about 2 dozen cookies.
Pumpkin Chocolate Chip Cookies
Ingredients
Cookies
2 ¼ cups unbleached all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ½ tsp. cinnamon
½ teaspoon ground ginger
1 cup unsalted butter, softened
½ cup brown sugar
½ cup granulated sugar
1 (15 ounce) can pumpkin
2 large eggs
1 tsp. vanilla extract
grated zest of 1 orange, optional
2 cups semi-sweet chocolate chips
1 cup chopped walnuts, optional
Glaze
1 ½ cups confectioner’s sugar
2 ½ Tbsp. Milk
½ tsp. vanilla extract
Directions
Preheat the oven to 375º F. Spray baking sheets with cooking spray or line with parchment paper, set aside.
Whisk together the flour, baking powder, baking soda, salt, cinnamon and ginger in medium bowl. Set aside.
Cream together the butter, brown sugar and granulated sugar. Scrape the sides of the bowl.
Add the pumpkin, eggs, vanilla and orange zest, beating well to blend.
Slowly add the dry ingredients, blend well. Stir in the chocolate chips and walnuts.
Using a tablespoon scoop, drop the dough on the baking sheets. Bake on the middle oven rack for 13-18 minutes, until edges are lightly browned. Let cool on the baking sheets 5 minutes before transferring to racks to cool.
For the glaze: Stir together the sugar, milk and vanilla until smooth. Dip the tops of the cookies in the glaze and put back on the racks to set, or drizzle in a pattern.
