Posts In: healthyliving

from Yoga One Teacher and Co-Founder Amy Caldwell

I wanted to share a great acronym that we can use in our yoga practice but also anytime in our daily life:

A-G-E 

No matter when you were born, change is constant and we’re all aging. But the letters are really powerful when you use them as a way to center attention and arrive in the present. 

A – Arrive. It could mean a little bit of physical movement, rolling the shoulders, taking a few deep breaths. Maybe closing the eyes and listening to the sounds in your environment. Whatever it is that helps you to arrive right here, right now.

G – Gather. Wherever we are and whatever we’re doing, gather your attention on the breath. If it’s helpful, you can close your eyes. If you’re driving, or whatever it is you’re doing, just keep the eyes softly open. 

E – Engage. Once we’ve arrived more fully and gathered our attention in the present moment on the breath, we can choose to engage more consciously with our lives and the people around us.

I hope that helps in your practice and in your life. Have a great day! 

~ Amy Caldwell

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.