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Saturday, 12 March 2016

Marching up

Hello Yoga Mind 

Welcome to the March Update. 
Hoping it's already smoothing out to be a pretty fine month. A full lunar eclipse is sweet way to start it, as long as you lock in the good intent to BE the kind of change that really works for you. 
I attended a meditation circle out at http://www.sproutandbeanyoga.com/#!studio/u1lc9

and it ended up being an intimate feminine event that dug a lil into our inner child. I got to set myself up with forgiveness (because let's face it, we hold an itty bitty bit of a grudge for something that we went through as a child) 
Well I did, who am I kidding, still DO. It's a work in progress, but the point I'm trying to make is, I opened the 'locked box' on an eclipse - so the 'good work' is pretty powerful when we time it to the cosmos and its grandeur design. You can make it STICK or SHIFT in such highly energetic times. Without mystifying it too much, you get that overall sense of it all (life/seasons/growth/decay) going ahead without you anyway. 

Before you and after you, this universe is pretty imperially designed to get-on-with-it. 
Makes us feel small again right? The way I see it, get involved, it feels good! 

Enough of my stuff, how about you? 
What have you been through? How has the day to day shift come to make you see yourself? 

I often hear the same things when you enter the studio, a sigh, a brief insight to the busy life, the bitten lip so as to not reveal the pain or hectic feelings. 
I always match the final words in my sessions to the very first moments I shared with you as you entered. I hold the safe space & open my heart so that you feel secure enough to open your heart to YOURSELF. Yoga is designed to 'gently gently' reveal the inner world to you. What it means to each of us is insurmountable in difference. Each and every day is filled with a different approach. Even if each & every day is Groundhog Day. (If you haven't seen that film - do yourself a favour) The way we come at our practice must always honour the inner world first. Through injury, trauma, distrust, energetic feelings, sluggish thoughts, life lessons, personal goals or physical presence...please remember (if I forget to say it) to ask yourself as you come into the breath 'how am I feeling?' 
Wait for the honest answer, not the go-getter response, the immediate outer world ego jumping in to impress you. 
Listen out for the subtle signs of your intuition. It might be just a niggling neck ache, the strained mind, tired eyes, the quickened breath. You'll learn to turn that volume up & when you do, your practice is going to blossom like a field of flowers or a stretch of wine vineyards.. perhaps an ocean of sweet curling waves???
Whatever your minds eye pleases upon. 

Nerve tensioning - sound familiar? 
Sometimes known as nerve stretching. You may have seen my FaceBook posts or may just be up to speed with 'slacking of damaged tendons' and weakened nerves. Perhaps a health professional has steered you in the direction of a therapist. 

If it's all new to you .. Watch these videos and let them open a new world to your practice. A defined approach to healing. 


Save them & come back to them regularly. Simon Borg-Oliver is a delightful teacher and full of knowledgable alternatives - especially for spines ;) 

I had the pleasure of partaking in some teacher training last weekend - an Anatomy workshop with Maria Kristen. 
Whom has a glorious way of spreading her truth in sassy doses of Leyland terms. It's always easy to learn if you can laugh. Particularly at yourself. 
Yoga teachers are constantly learning & uploading new information & unlearning their own practice. You can tell when your teacher is no longer learning because they won't be growing themselves. They will be teaching the same thing over n over. It's pretty personal when it comes to finding a guide you like. Someone whom inspires you to challenge yourself & learn new edges. Remember it's not just shapes. ;)      
Finally 

B~News...

B~Girls>>Only 2 more sessions left at the Hall. I have not yet secured a venue for the next 10 week block. Please stay tuned for updates there. 

B~Submerge>>will have a slight price increase $15 ($13 with your own -good quality- mat) 

B~HoP>>(Hour of Power) begins on March 27. Minimal warm up, minimal relax ... Just the full powered practice your body & mind might be searching for. 
$10 

If you're keen to soak up both practices you can opt in for the FULL Sunday SESH for $20

Until I see you on the mat or out in the community or on FaceBook (my beloved faraway subscribers) remember to love everything you do & forgive yourself for the things you don't. 

A little food inspo for my Yoga Minds. Remember the original brain is the gut ... Feed it good things. 

Chickpea & Baby Portobello Mushroom Marsala Over Creamy Polenta
 

Prep time
Cook time
Total time
 
This vegan mushroom Marsala is made with tender baby portobello mushrooms and chickpeas simmered in a garlicky Marsala wine sauce and served over a bed of creamy polenta.

Serves: 4
Ingredients
For the Marsala Mushrooms and Chickpeas
  • 2 tbsp. olive oil
  • 8 oz. baby portobello mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 cup dry Marsala wine
  • 2 tbsp. lemon juice
  • 1 tsp. rubbed sage
  • ½ tsp. black pepper
  • ¼ tsp. salt
  • 2 tbsp. chopped fresh parsley
  • 1-14 oz. can or 1¾ cups cooked chickpeas, rinsed and drained
For the Creamy Polenta
  • 1 cup polenta grits
  • 2-3 cups water
  • 1 cup unflavored soy or almond milk
  • ½ tsp. salt
  • ¼ tsp. pepper
Instructions
Make the Marsala Mushrooms & Chickpeas
  1. Coat the bottom of a large skillet with oil and place over medium heat. Add mushrooms in an even layer. Cook until mushrooms are lightly browned, about 5 minutes.
  2. Add garlic and cook 1 minute more. Add wine, lemon juice, sage, salt and pepper. Stir a few times and bring to a simmer. Lower heat and allow to simmer until sauce is thickened and syrupy, about 10 minutes.
  3. Add chickpeas and stir a few times. Cook about 1 minute more, just until chickpeas are heated throughout. Remove from heat. Stir in parsley.
Make the Creamy Polenta
  1. Place polenta grits, 2 cups of water, milk, salt and pepper into a medium saucepan and stir a few times. Place over medium heat and bring to a simmer. Lower heat and allow to simmer, uncovered, for about 10 minutes, stirring occasionally and adding a bit of extra water if mixture becomes too thick. Remove from heat and allow to sit for 5 minutes.
Serve
  1. Divide polenta among bowls and top with mushroom and chickpea Marsala.
  2. Eat! 






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