Posts In: healthy eating

from Jackie Liu

Looking for the perfect meal to complement your yoga practice? Maybe you just need a jolt of inspiration for the weekday dinner line-up. May we suggest…

Vietnamese-style Caramel Tofu Bowl

1-2 tbs olive oil
1 shallot or 1/2 onion, finely diced
2 tsp ginger, minced
3 garlic cloves, minced
1 block of firm tofu
4 tbs brown sugar (or 5 tbs maple syrup)
2 tbs vegan fish sauce
rice 
cilantro
green onions
thai chili (if you like spicy)

Quick pickles:

2 carrots
2 cucumbers
1/4 cup vinegar
1/4 cup rice vinegar
1/4 tsp salt
1 tbs sugar

Make quick pickles at least 1 hour beforehand. Dissolve sugar and salt in the vinegar. Either thinly slice the carrots and cucumbers, or chop them into small chunks. Toss the veggies with the vinegar mixture and place them in the fridge until ready to eat. 

Drain and cut the tofu into small chunks. Sauté the shallot in cooking oil on medium heat until translucent. Add the ginger and sauté for a bit. Then add garlic and the tofu chunks. Cook until the tofu gets a bit golden, using your cooking utensil to break up the chunks into smaller pieces as you go. Once the tofu is starting to change color, add the vegan fish sauce and brown sugar. Keep moving the tofu around the pan to get everything nicely coated, when you feel like the tofu is brown enough, it’s done. 

Serve on top of rice with pickles, cilantro, green onions, chili. 

Notes on tofu: If you have time (and you remember), drain and cut the tofu into small chunks, freeze it the night before, then thaw in the fridge in the morning. This will help soak up the flavors, make things less watery and mushy, and give a chewier texture. 

Notes on fish sauce: You can buy vegan fish sauce, a tasty brand is Ocean’s Halo, but it has molasses which adds a sweet taste that I don’t love. I love this homemade recipe. There are also many substitutes for vegan fish sauce, the dish will taste different but still delicious! 

Substitutions: If you aren’t going the vegetarian or vegan route, sub the tofu for 1lb of ground pork and sub the vegan fish sauce for regular fish sauce. 

Jackie Liu 
Contributing Writer

Jackie’s relationship with yoga began in 2008 but it wasn’t firmly planted until 2018 when she was diagnosed with ovarian cancer. The practice of syncing breath with movement helped quiet her mind and soothe her body. She recently completed the Yoga One 200-hour Teacher Training and wants to use yoga to create positive change and serve as many humans as possible. Outside of yoga she is a self-proclaimed snack expert, and writes about food and cancer for fun: https://tinyletter.com/JackieLiu/

from Kirstin Green

Looking for the perfect meal to complement your yoga practice? Maybe you just need a jolt of inspiration for the weekday dinner line-up. May we suggest…

Cucumber-Avocado Salad with Carrot-Ginger Dressing

Sometimes, it is all about the presentation! Enjoy this bright, colorful, fresh, raw, vegan salad on a hot summer day.

SALAD
1 1/2 lbs cucumber (I used a very long one from the garden)
1 avocado
2 green onions
pinch or two of sesame seeds

DRESSING
2 small carrots (about 3 ounces)
1 tablespoon white onion
1 clove garlic
1 tablespoon fresh ginger (about 1 inch, peeled)
1 tablespoon miso
1 teaspoon maple syrup
1/4 cup rice vinegar or apple cider vinegar
1/4 cup neutral oil (I prefer avocado oil)

Combine all ingredients for the dressing in a blender and whirl at high speed until very smooth. Taste and adjust the seasoning to your preferences.

Cut the cucumber lengthwise in half, and then quarters. Cut into bite sized pieces and put in a bowl with about 1/3 cup of the dressing. Toss to coat. Move these onto a beautiful plate or platter.

Cut the avocado in half and scoop the flesh out in one piece from the peel. Slice thinly and use your hand to press the slices into a fan on the cutting board. Slide a knife or spatula under the avocado fan to carefully move it on top of the dressed cucumber.

Sprinkle sliced green onions over the top of the cucumbers and avocado. Finish with sesame seeds and some nice salt. Serve, and enjoy!

(Alternatively, chop up the avocado, toss with the cucumbers and dressing, and eat right out of the mixing bowl!)

Kirstin Green is a former restaurateur and an avid home cook with a long-standing connection to the Yoga One family. After completing the 200 hour YTT back in 2008, she created several mosaic art pieces for the downtown studio. She is well traveled and committed to living a life filled with sensory and aesthetic beauty, filling her days with gardening, art-making, baking and cooking. These days, she is shaping a new career in Expressive Arts Therapy with a special focus on the art of food.

from Jackie Liu 

Looking for the perfect meal to complement your yoga practice? Maybe you just need a jolt of inspiration for the weekday dinner line-up. May we suggest…

Chickpea Patties

I call this Chickpea Patties (it’s my understanding that to be falafel the ball of chickpeas must be fried). Inspired by Smitten Kitchen’s falafel recipe.  

1 1/4 cup dried chickpeas (garbanzo beans)
1/2 onion, chopped (or 1 cup of chopped scallions)
4 garlic cloves, roughly chopped
a handful of parsley
a handful of cilantro
1 tsp salt
1/2 tsp red pepper flakes (add more if you like spicy things)
1 tsp cumin
1 tsp paprika
1/3 tsp allspice
1/4 tsp turmeric
1/4 tsp garlic powder
Olive oil 

Soak the chickpeas overnight by covering them with enough water so that the water line is at least 2-3inches above the beans. 

Preheat oven to 375F. Drain and toss the beans in a food processor or blender, along with the onion, garlic, parsley, and cilantro. Blend until the beans are crumbly. Add the spices and blend again until you get a small enough crumb that can be pinched together and hold its shape (the size of coarse sea salt is a good reference).  

Generously grease a cupcake pan or mini cupcake pan with olive oil. Press the bean mixture into each mold, filling all the way to the top. Brush the tops with a generous amount of olive oil. Bake for 15-20 minutes, then turn the pan and bake until you can see the edges browning (about 10-15 minutes). Allow the patties to cool for 5 minutes and then free them from the molds using a spatula or butter knife. Enjoy the patties with something saucy like hummus or moutabal (eggplant dip). Or a quick sauce of plain yogurt, garlic cloves, lemon juice, and salt.  

**full disclosure: this recipe is time-consuming. Sometimes I don’t even go the extra mile of blending and molding these patties. My “none patty” method is to roughly chop all of the ingredients (including the beans) and throw them in a pan with lots of olive oil and saute until the onions and garlic are soft. If the beans aren’t tender enough, I pour in a little bit of veggie broth and let it simmer until I’m too hungry to wait. If you choose to go the none-patty route, then you can skip the soak and use canned beans instead. 

Jackie Liu 
Contributing Writer

Jackie’s relationship with yoga began in 2008 but it wasn’t firmly planted until 2018 when she was diagnosed with ovarian cancer. The practice of syncing breath with movement helped quiet her mind and soothe her body. She recently completed the Yoga One 200-hour Teacher Training and wants to use yoga to create positive change and serve as many humans as possible. Outside of yoga she is a self-proclaimed snack expert, and writes about food and cancer for fun: https://tinyletter.com/JackieLiu/

from Kirstin Green

Looking for the perfect meal to complement your yoga practice? Maybe you just need a jolt of inspiration for the weekday dinner line-up. May we suggest…

Jackfruit Tacos
This recipe was adapted from Vegan Huggs 

2 tablespoons oil
1 small onion, finely diced
4 cloves garlic, minced
2 tablespoons tomato paste
2 14 oz cans young jackfruit in water or brine, rinsed and drained well
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon dried oregano or Italian seasoning 
1 teaspoon smoked paprika
Salt, to taste
1 cup vegetable broth
Corn tortillas
Sliced avocado
Shredded cabbage
Salsa Crema or plain yogurt
Anything you like on a taco!

Shred the jackfruit in a food processor. Pulse a few times to get a “shredded meat” texture. Don’t over pulse or it will be mushy. If you don’t have a food processor, you can chop the jackfruit up by hand. 

Heat oil in a large pan over medium heat. Add onion and sauté until translucent, about 2 minutes. Add the garlic and sauté for 30-60 seconds until fragrant. Add the tomato paste and cook for a couple of minutes, until it darkens a little bit. Add the spices and sauté for another minute until fragrant. Add the shredded jackfruit and sauté for about 3 minutes.  
Pour in the vegetable broth and simmer until the liquid has cooked down completely, about 10 minutes. Taste for seasoning and add more if needed. Remove from heat. 

Warm up your corn tortillas in a large skillet over medium heat. Cook for 30 seconds on each side. Build tacos to your taste. I made a quick pickle relish with green beans, fresh corn, shallots and jalapeños and it was delicious on the tacos!

Kirstin Green is a former restaurateur and an avid home cook with a long-standing connection to the Yoga One family. After completing the 200 hour YTT back in 2008, she created several mosaic art pieces for the downtown studio. She is well traveled and committed to living a life filled with sensory and aesthetic beauty, filling her days with gardening, art-making, baking and cooking. These days, she is shaping a new career in Expressive Arts Therapy with a special focus on the art of food.

from Kirstin Green

Looking for the perfect meal to complement your yoga practice? Maybe you just need a jolt of inspiration for the weekday dinner line-up. May we suggest…

If you haven’t heard of or tried aquafaba, this is a great chance to do so! It might seem strange to use the liquid from a can of chickpeas as an emulsifying agent but I promise it works and creates a creamy texture with no nuts, seeds, or dairy. This recipe was adapted from Save the Food.

1/4 cup aquafaba (chickpea liquid)
1/8 teaspoon cream of tartar
1 tablespoon Dijon mustard
1 garlic clove
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup vegetable oil (such as grapeseed)
1/2 cup fresh parsley and chives
1 tsp dried dill
1 lemon, juiced

In a blender, add the aquafaba and cream of tartar. Blend, gradually increasing speed for about 1 minute. Add the mustard, garlic, onion powder, salt and pepper. With blender on low speed, slowly stream in oil until thickened. Pulse in herbs and lemon.

Try it over your favorite salad, with a plate of crudités, or drizzled over a goddess bowl of rice and veggies. Enjoy!

Kirstin Green is a former restaurateur and an avid home cook with a long-standing connection to the Yoga One family. After completing the 200 hour YTT back in 2008, she created several mosaic art pieces for the downtown studio. She is well traveled and committed to living a life filled with sensory and aesthetic beauty, filling her days with gardening, art-making, baking and cooking. These days, she is shaping a new career in Expressive Arts Therapy with a special focus on the art of food.

from Kirstin Green

Looking for the perfect meal to complement your yoga practice? Maybe you just need a jolt of inspiration for the weekday dinner line-up. May we suggest…

Creamy Hemp Seed Salad Dressing (base recipe)

2 TBS hemp seeds
1/4 cup lemon juice or apple cider vinegar
1/8 cup fresh orange juice (optional)
1/2 cup olive oil
2 cloves garlic
Salt & black pepper to taste

Using a blender, combine ingredients together until creamy. Add water 1 tablespoon at a time until you reach desired consistency. 

Variations (add to base recipe before blending)

Cilantro-Lime: 1 bunch cilantro, sub lime juice for the lemon juice (toss a jalapeno in too, if that’s your jam)

Honey-Mustard: 1 tablespoon each of dijon mustard and honey

Herb-Ranch: one bunch of parsley, 1 teaspoon cracked black pepper

Umami-Ginger: sub sesame oil for olive oil, 1 teaspoon miso or soy sauce for salt, and a nob of ginger

Roasted Garlic: if you’ve got roasted garlic laying around, toss a bunch of that in there. (omit the fresh garlic) It’s off the hook.

Basil-Tomato: 1/2 cup fresh basil, and 1/2 cup fresh tomato

Kirstin Green is a former restaurateur and an avid home cook with a long-standing connection to the Yoga One family. After completing the 200 hour YTT back in 2008, she created several mosaic art pieces for the downtown studio. She is well traveled and committed to living a life filled with sensory and aesthetic beauty, filling her days with gardening, art-making, baking and cooking. These days, she is shaping a new career in Expressive Arts Therapy with a special focus on the art of food.

from Jackie Liu

Looking for the perfect meal to complement your yoga practice? Maybe you just need a jolt of inspiration for the weekday dinner line-up. May we suggest…

Fruit and Veggie Smoothie

3/4 cup milk or milk alternative
1/2 cup greek yogurt or non-dairy yogurt
a handful of frozen broccoli 
a handful of frozen strawberries
2 handfuls of fresh spinach 
1/2 ripe banana
1 tsp chia seeds
2 Tbsp hemp seeds
1 Tbsp maple syrup (optional, if you like things sweeter)

Throw all of the ingredients in a blender. Start off on the lowest setting to get the frozen bits moving. Then gradually increase the speed, adding a little liquid if needed, and blend to desired consistency. 

Fun ideas:

– replace spinach with 2-3 kale leaves (stems removed)
– replace broccoli with 1/2 cup frozen peas
– replace strawberries with any handful of frozen fruit
– add 1/4 tsp almond extract or 1/2 tsp vanilla extract

Jackie Liu 

Jackie’s relationship with yoga began in 2008 but it wasn’t firmly planted until 2018 when she was diagnosed with ovarian cancer. The practice of syncing breath with movement helped quiet her mind and soothe her body. She recently completed the Yoga One 200-hour Teacher Training and wants to use yoga to create positive change and serve as many humans as possible. Outside of yoga she is a self-proclaimed snack expert, and writes about food and cancer for fun: https://tinyletter.com/JackieLiu/

from Kirstin Green

Looking for the perfect meal to complement your yoga practice? Maybe you just need a jolt of inspiration for the weekday dinner line-up. May we suggest…

Game Changing Grilled Kale

I cannot stress enough how much I love this stuff.  Dress it up or eat it straight off the stems with your hands, oil dripping down your chin. I don’t really want to eat kale any other way these days. This recipe’s chewy, smoky, juiciness satisfies me at a very primal level.

Plan on one bunch of kale per person. You’ll want to fire up your barbecue for this one.

1 bunch of kale (curly is awesome but any will work)
3 cloves garlic
1/4 cup oil (avocado, sunflower, olive are my faves)
1 tsp salt
1/2 tsp black pepper
1 lemon

Wash, drain and place the kale in a large bowl. In a blender, blend the garlic, oil, pepper and salt together. Pour over the kale and toss to coat.

Over low heat, place the kale leaves on the grill. Cook for a couple of minutes and flip, and cook for a couple of more minutes on the other side, until the leaves are soft and edges starting to char just a little bit. Don’t over-grill, as the burnt ones aren’t as awesome to eat.

Remove from the grill. Squeeze lemon juice over leaves and go to town.

This recipe originally published at KirstinGreen.com

Kirstin Green is a former restaurateur and an avid home cook with a long-standing connection to the Yoga One family. After completing the 200 hour YTT back in 2008, she created several mosaic art pieces for the downtown studio. She is well traveled and committed to living a life filled with sensory and aesthetic beauty, filling her days with gardening, art-making, baking and cooking. These days, she is shaping a new career in Expressive Arts Therapy with a special focus on the art of food.

from Jackie Liu

Looking for the perfect meal to complement your yoga practice? Maybe you just need a jolt of inspiration for the weekday dinner line-up. May we suggest…

Sweet Coconut Black Rice & Beans

• 1 cup black rice (also known as forbidden rice)
• 1 can full fat coconut milk**not the stuff that comes in a carton
• 1 1/2 cups water
• 1 can aduki beans, (also known as adzuki, azuki, or red beans)
• 3 Tbs maple syrup (or any sweetener you like)
• 1/4 tsp salt **omit if your can of beans are salted
• optional: for more protein, add 1/3 cup quinoa to the rice (before cooking) and up the water to a total of 2 cups. 

Pour the whole can of coconut milk into a pot. Add the rice and water (plus quinoa, if using), and stir to combine. Bring to a boil and then cover and simmer for about an hour, or until the liquid is mostly gone. Make sure to give it a good stir every now and then to keep the rice from sticking to the bottom. Don’t worry if it does, it’ll unstick itself when you add the beans. 

While the rice is cooking, drain and rinse your beans, but KEEP THE JUICE! Heat up the juice so it’s warm to the touch. Add 1Tbs maple syrup and then add the beans back to the juice and stir. Let those soak until the rice is done. 

When most of the liquid is gone from the rice pot, remove from heat. Stir in the beans plus the juice and add the remaining maple syrup and salt. The moisture from the bean juice will help free the sticky bits from the bottom of the pot. 

Serve warm or cold. Top with almond milk or more coconut milk, hemp seeds, chia seeds, fruit, more sweetener, whatever you like!

Jackie Liu 

Jackie’s relationship with yoga began in 2008 but it wasn’t firmly planted until 2018 when she was diagnosed with ovarian cancer. The practice of syncing breath with movement helped quiet her mind and soothe her body. She recently completed the Yoga One 200-hour Teacher Training and wants to use yoga to create positive change and serve as many humans as possible. Outside of yoga she is a self-proclaimed snack expert, and writes about food and cancer for fun: https://tinyletter.com/JackieLiu/

Looking for the perfect meal to complement your yoga practice? Maybe you just need a jolt of inspiration for the weekday dinner line-up. May we suggest…

Kimchi Fried Rice

– 4 cups cooked rice (1-day old rice will give the best texture)

– cooking oil of your choice (preferably something with little to no flavor)

– 1/2 small onion or 2 shallots, chopped 

– 2-4 garlic cloves, minced 
 
– 1/4 cup kimchi juice

– 1 tsp soy sauce or tamari

– 2 tsp gochujang (optional-adds a touch of sweetness and umami flavor)

– 3 tsp sesame oil 

– 1 handful of mushrooms, chopped (I like shiitake or oyster)

– 1 cup of chopped up leafy greens of choice (kale, spinach, chard are all fun)
       **optional: add a chopped up hearty vegetable (ie. 2 carrots, or 1 zucchini, or 1 small sweet potato)

– 1 cup kimchi, roughly chopped
       ** (make your own kimchi here)

– a sheet of nori cut up into strips, or use your favorite Nori Furikake

– sesame seeds, or use your fave Nori Furikake

– green onions, thinly sliced

– fried eggs (optional) 

In a cast iron skillet or non-stick pan, heat up the cooking oil on medium-high, and saute the onion and ginger until the onions soften a bit. In a small bowl, stir together kimchi juice, soy sauce, gochujang, and sesame oil, and set aside. If you’re using hearty vegetables, add those to the pan and cook until they start to soften, adding more cooking oil if the pan is too dry. Add the mushrooms and cook until they darken. Add the leafy greens and cook until they start to wilt. To the pan, add the chopped kimchi, cooked rice, and the kimchi juice sauce, making sure everything is well incorporated. The fried rice is ready when the juices are all absorbed. In a separate pan, quickly fry an egg or two, per serving. Serve up the fried rice in a bowl topped with nori, sesame seeds, green onions, extra kimchi, and fried eggs. 

Jackie Liu

Jackie’s relationship with yoga began in 2008 but it wasn’t firmly planted until 2018 when she was diagnosed with ovarian cancer. The practice of syncing breath with movement helped quiet her mind and soothe her body. She recently completed the Yoga One 200-hour Teacher Training and wants to use yoga to create positive change and serve as many humans as possible. Outside of yoga she is a self-proclaimed snack expert, and writes about food and cancer for fun: https://tinyletter.com/JackieLiu/

by Laura McCorry

Hello, 2018! We hope this new year has dawned bright and full of possibility for all of you. The yoga world has already grown and evolved so much, we thought it’d be fun to look ahead and imagine what the year might hold. Namaste!

• Collard Greens: both kale and arugula have had their revival hey-days, it’s time for the original dark leafy vegetable to take it back old-school. If we can get Californians eating southern greens, maybe we can get more southerners practicing yoga. Let’s come together, ya’ll.
• Yoga on Horseback: By now, everyone has heard of dog yoga, goat yoga, and even bunny yoga. But did you know you can do yoga on a horse? We feel a bit like Dr. Seuss (yoga in a house, yoga with a mouse) but you really can do yoga everywhere!
• Yoga Therapy: Good news! Your doctor could actually write you a prescription for yoga. The International Association of Yoga Therapists established a credential program just last year which requires an additional 800 hours of study beyond the standard 200 Yoga Teacher training program.
• Savasana-only Yoga Class: Hey, we can dream, right? But seriously, yogis around the world are becoming more serious about their practice and are starting to pay more attention to Restorative Yoga and Yin Yoga, slower practices with a greater focus on healing and meditation. It’s not all about mastering the latest arm balance these days! Phew, what a relief.
• Moon Yoga: There are so many ways to practice yoga while enjoying Mother Nature – just get outside! They probably won’t compete with Beach Yoga or SUP (stand-up paddle board) Yoga – but watch out for Forest Bathing Yoga and Yoga in the Moonlight classes to start popping up. Bonus, you can bring your crystals for an extra boost.
• Intention App: Feeling in a rut by setting the same intention every time you practice yoga? Download this super-simple app and each time you open it, you’ll find a heart-inspiring, chakra-aligning intention along with a short mantra meditation. I’ve done the hard part of coming up with the idea, now someone go develop it!
• Underwater Yoga: Exercising in the water has tons of healthy benefits, but it’s always felt rather old… until now. Flow through a standing vinyasa sequence at your local swimming pool. You might want to bring a snorkel for the arm balances, though. Perhaps this would gain more traction as Mermaid Yoga? 🙂

What are your predicted yoga trends or requests for 2018? Let us know in the comments!

Laura McCorry
Contributing Writer

Yoga and Laura had an on-again-off-again relationship from 2004 until 2009 when they decided to move in together and there’s been no looking back since. Passionate about both yoga and writing, Laura loves to introduce others to the joys and benefits of yoga and healthy living.

Contact: laura(AT)yogaonesandiego(DOT)com

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guest post by Jennifer Scott

For busy people, stress is a constant force. In its most positive form, stress can motivate us to work harder and achieve great things. But at its worst, too much stress can lead to health problems and bad habits.

After a stressful and tumultuous breakup, I had allowed several bad habits to make their way back into my life. Pair that with a big move across the country, and my stress snowballed out of control. Making the switch to a wellness-focused lifestyle isn’t easy, but I found reducing stress was vital to living a happier and healthier life – even if it’s still busy.

Healthy Habit #1 – Take time to disconnect

One stressor that could be plaguing you is over-connectedness. Sometimes, we all just need to disconnect from technology for a little bit of peace of mind. This is especially true when it comes to work. Healthy habit #1 involves turning off those email notifications after work hours. Like many people, I’m notorious for having my phone glued to my hand, but I made it a goal to turn my phone off by 7:00 p.m. every night. I found that by disconnecting, I was able to relax and wake up rested and ready to tackle the day.

“Researchers .. have found that although we may resist it, we really do need down time after work to mentally recharge for the next day … continuing to communicate with colleagues after hours not only creates stress, but it prevents your brain from relaxing and recouping from a long work day in preparation for the next,” notes Forbes.

This can also be applied to Facebook, Twitter, Instagram, and other social media. If you have a habit of browsing your feed in bed – stop! Disallowing electronics in your bedroom will teach your brain that the bedroom is a place for sleep and sleep only, and it will lead to more restful, higher-quality sleep.

Healthy Habit #2 – Don’t make all your free time family time

You love your family. We all love our families. But every single second of your free time doesn’t have to be family time. In fact, the stress from kids and relationship issues can cause great mental fatigue. Alone time is good time, and you should make time every day to do something with the person you know best – yourself. Even if you can’t necessarily escape, you can create a solitude space in your home using relaxing decor and a comfy chair. Let family members and partners know that this space is for uninterrupted alone time.

In the end, your alone time will likely strengthen your familial relationships too. “By spending time with yourself and gaining a better understanding of who you are and what you desire in life, you’re more likely to make better choices about who you want to be around. You also may come to appreciate your relationships more after you’ve spent some time alone,” says Psychology Today.

Healthy Habit #3 – Choosing healthy coping mechanisms

People under a lot of stress have a tendency to look for whatever they can to help them deal with it. Oftentimes, the first solution we try is to escape and dull our senses. While having a drink now and then to unwind isn’t usually a problem, using drugs or alcohol as a crutch to deal with stress can become a dangerous habit.

There are many healthy coping mechanisms for dealing with stress. You can practice yoga, meditation, and/or focused breathing. Put your energy into a hobby or project. Spend your free time in nature. You might be surprised to learn that the method you choose has benefits beyond stress relief. For example, yoga provides immediate benefits such as improved brain function and flexibility. After a few months, you may notice lower blood pressure, improved sense of balance, relief from chronic pain, and anxiety relief. Years of yoga practice can also lower your risk of heart disease and build stronger bones. When you switch from trying to escape stress to actively reducing it, you reap the benefits in your overall health.

Healthy Habit #4 – Focus on eating right

Stress makes you want to eat unhealthy foods. It’s science. “Stressful events – and they don’t even have to be big, just the daily hassles of life – cause our cortisol levels to rise. Cortisol causes food cravings, and … those cravings tend to be strongest for carbs, especially sweet foods,” says Prevention.com.

You have to be aware of this, and do what you can to fight it. Be prepared. Always have healthy snacks like nuts, fruit, and yogurt handy. Plan your meals and get ahead with your prep and cooking. Always take your lunch to work. Don’t skip breakfast. Eat foods rich in omega 3s like fatty fish, which can help give your brain a boost to help you fight high levels of stress.

Stress isn’t always a bad thing, but too much of it can lead you down a dark path of unhealthy habits. Instead, focus on adopting healthy habits which will help you manage your stress levels on a daily basis.

 

Jennifer Scott

With SpiritFinder, Ms. Scott offers a forum where those living with anxiety and depression can discuss their experiences. 

That first stretch of the day sitting on the edge of my bed

by Sharyn Greenberg

Spring is a time of flowers, sunshine, love and picnics! After the long, dark, chilly winter days and nights, it’s nice to find ourselves finally emerging from hibernation. Even in San Diego, rain showers, cloudy days and the occasional hail storm kept us indoors. But spring is a time of rejuvenation when nature is reborn and the excitement of a warm breeze makes life seem a bit lighter.

As we set out to face the sun of this new season, the practice of Ayurveda can help put a spring in your step by bringing your body in balance with the rhythm of nature.

During winter and early spring, the elements of water and earth (kapha dosha) are dominant yet as the earth transitions into late spring there is an onset of fire (pitta). These elements are present in both our external and internal environments. An accumulation of too much kapha within a person may lead to sleepiness, depression, weight gain or phlegm – all of which may have been noticed in the winter. Now that spring is here, it’s time to reign in kapha so we can remain in step with nature, which is moving towards light and warmth.

1. Embrace routine to combat any lingering lethargy from winter. Ideally you should wake up with the sun, around 7am, and go for a brisk walk outside first thing. If you don’t have time for a walk, just pop outside to feel the air against your skin.
2. Lighten up your diet. There’s no more need to store up fat for the winter – it’s time to eat lighter, incorporating herbs and spices into your diet. Avoid heavy, oily foods. Enjoy bitter, pungent and astringent foods such as apples, asparagus, okra, leafy greens, beets, legumes and dark grapes.
3. Herbs are nature’s pharmacy. Triphala is good for detoxifying the body (take 1/2 teaspoon at night.) Ginger gets the digestive system going and warms the body; try drinking ginger tea 30 minutes before every meal. Turmeric dries mucus and aids allergy symptoms (mix 1/4 teaspoon with 1 teaspoon raw honey a few times per day).
4. Get moving! Yoga asana that soothes kapha include sun salutations to get the heart rate up, back bending to energize and spinal twists to detoxify. Daily yoga practice is encouraged but equally so are outdoor activities like hiking, jogging and bike riding.
5. Don’t Forget to Breathe. Kapalabhati is the recommended pranayam to do daily in the spring as it promotes detoxification, healthy digestion and a lighter state of mind. Go here for a tutorial.

Sloughing off the heaviness of winter is the main guide to health in the spring. The goal is not only to lighten up the physical body but also the mental and emotional bodies which are also affected by the seasons. Naps are not advisable during spring as they slow digestion and aggravate kapha. Try to stay up and enjoy the daytime. If you feel tired or restless, enjoy some restorative yoga!

Birds migrate, snows melt, green sprouts poke their courageous heads out of the earth, ready to live. It’s time to shrug off those winter blues and embrace warmer weather and a fresh start. While the San Diegan climate doesn’t allow for a lot of seasonal variation when it comes to temperature or rainfall, it’s hard to miss all the trees and flowers in bloom and the lengthening hours of daylight. With the official start of Spring right around the corner, the vernal equinox on March 20th, perhaps some yogic spring cleaning is in order. Here are five ways to re-center, re-invest and re-vitalize your commitment to your yoga practice!

1. Change it up! If you regularly go to the same class with the same instructor, try mixing up your schedule. Don’t worry about abandoning your favorite instructor, there’s a reason you love their teaching style and you’ll definitely be back. All it takes are a few words from a new teacher that strike you personally or the way your body feels doing a different type of yoga to renew your energy and passion.
2. Take the reins and actively direct your study of yoga. Re-invest in your education by signing up for a workshop, a private lesson or even making the leap to join the next Yoga One Teacher Training. Purchase or check out from the library a new book on yoga, read or re-read the Sutras. When you open the door to knowledge, you get to form new connections with yourself and the world around you.
3. Lighten up your diet. Don’t worry, this isn’t an injunction saying you must eat this and never eat that and so on. From a purely health-oriented perspective, I think we can all agree that more fruits and veggies are the way to go. Bonus points if they’re raw. When you eat healthy food, your body gets the nutrients it needs to help you feel lighter and more alert both on and off your mat.
4. Get a change of scenery, starting with your wardrobe. It’s no secret that we’re drawn to certain colors and assign them emotional meanings; so choose to wear colors that inspire you and represent the energy you’d like to have and project to others. Ditch the black and try out a fresh green, exuberant white or daring hot pink and notice the difference in your warrior two.
5. Break out of old habits by experiencing each pose as if you were brand new to yoga. We’ve said it before, begin again. When in doubt, focus on the breath. Take a few minutes each day to sit with yourself in silent meditation. By increasing your mindfulness, you welcome a heightened awareness into your everyday life which can lead to less anxiety and a clearer sense of purpose.