"Observing this restraint to practice can be helpful in not becoming too attached to practice and routine. It also provides time for the body to rest and recuperate." Richard Freeman
New moon Tuesday 4th January: new moonWednesday 2nd February: new moonFriday 4th March: new moonSunday 3rd April: new moonTuesday 3rd May: new moonWednesday 1st June: new moonFriday 1st July: new moonSaturday 30th July: new moonMonday 29th August: new moonTuesday 27th September: new moonWednesday 26th October: new moonFriday 25th November: new moonSaturday 24th December: new moon Full moon Wednesday 19th January: full moonFriday 18th February: full moonSaturday 19th March: full moonMonday 18th April: full moonTuesday 17th May: full moonWednesday 15th June: full moonFriday 15th July: full moonSaturday 13th August: full moonMonday 13th September: full moonWednesday 12th October: full moonThursday 10th November: full moonSaturday 10th December: full moon
The success of love is in the loving - it is not in the result of loving. Of course it is natural in love to want the best for the other person, but whether it turns out that way or not does not determine the value of what we have done. Mother Teresa
Central Saint Martins Exhibition, originally uploaded by yogamama.co.uk. Here is my daughter with some of her work at her recent exhibition at Central Saint Martins in London. Many great artists and designers have studied at St Martins, including the wonderful Alexander McQueen who sadly died this year. An inspiration to many, including my daughter.
This soup is full of protective antioxidants, fibre and phytonutrients – plant compounds that protect your body from head to toe and may help balance hormones. Garlic supports the immune system, the gut and the heart – but cooking can destroy some of the healthful properties, which is why it is added late in this recipe. If you’re not a huge fan of garlic, cut it down by half or more.
Ingredients (serves 4-6 people): 2 tablespoons olive oil or butter1 large onion, chopped3 stalks celery, minced2 medium carrots, diced1 teaspoon sea salt, tamari or liquid amino’s, or to taste8-10 cloves garlic, minced1½ litres water, or chicken or vegetable stockAbout 300g cooked white beans (from 2 tins, rinsed, or from about 200g dry)About 700g green leaves, chopped (spinach, kale, or chard)Freshly ground pepper and nutmeg to tasteFreshly grated Parmesan cheese Instructions: Heat the oil in a large soup pot over low heat. Add the onion, celery, carrots, and salt.Cook for 10 minutes; then add the water or …
When I attended a David Swenson workshop recently entitled somewhere along the lines of “hands on adjustments” I had thought I might pick up a few tips, on assisting, my students into a couple of poses.
David Swenson had been my first yoga teacher many years ago (16 to be precise). A lot of things have happened in my life in those years (and no doubt in his too) and I felt like a different person to the one who was introduced to yoga by this man all those years ago. We chatted briefly after the workshop and I thanked him for introducing me to Ashtanga yoga and, therefore, changing my life direction for ever. Amazing how one chance meeting on a Greek island can open up a whole new dimension!
In fact I had gone to Skyros to attend a workshop called “Creative Change”. I changed my mind and moved to the other side of the island to do yoga and windsurfing. The workshop worked in a funny kind of way.
David Swenson was just as I had remembered him; he had hardly changed at all... A little light…
I have found this tip for Bhuja Pidasana really useful while teaching. I would have like to have known this tip when I was learning this pose. Many thanks to @Arkieyogini for sharing this with me on Twitter.
My family really enjoyed this gratin. You can make this a purely vegetarian by not adding the bacon and or using a cream substitute.
Prep time: 15-20 mins Cooking time: 50 mins
Ingredients (serves 4 people as a main dish or 6-8 people as a side dish): A splash of olive oil2 rashers of smoky bacon (optional)1 large onion and/or leek, finely chopped3-4 garlic cloves, finely chopped500g root vegetables (swede, celeriac, Jerusalem artichokes, parsnips, even potatoes), finely sliced* Sea salt and freshly ground pepper A pinch of ground cloves or a handful of thyme leaves1 mug of double or luxury pouring cream½ mug of vegetable or chicken stock, or waterA handful of oats1 mug of breadcrumbsA handful of nuts (chestnuts, if you can), chopped A nugget of butterA handful of grated cheese (optional) *Swede, celeriac and other big root vegetables need to be peeled and cut into more manageable pieces before slicing.
Instructions: Preheat the oven to 190°C/Gas 5.Place a large frying pan over medium-high …
Sweetest Lord, make me appreciative of the dignity of my high vocation, and its many responsibilities. Never permit me to disgrace it by giving way to coldness, unkindness, or impatience. Mother Teresa
Head piece art project, originally uploaded by yogamama.co.uk. My daughter is pictured here wearing an item from her knit project. She is a student at Central St Martins in London and is having a private viewing of her work this week. Not your average knit item - but I love it!
Snowy Putney London, originally uploaded by yogamama.co.uk. I took this photo in my local park this morning; Wandsworth Park in Putney (London). I love the contrast of this man's outfit against the snow.