Embracing change

As we dive into the autumn season, I’ve been reflecting how the concept of change is a big part of my yoga practice.  

I was feeling under the weather last week, before that I was out of town, and before that I was extremely busy with work.  None of this is very spectacular or unusual for someone’s life, but it meant that my yoga practice was not as intense as I like it to be.  I tend to become agitated when I’m not practicing my yoga at my edge.

I am a yoga practitioner that enjoys the depth of daily practice.  Even though I like the challenge of a physical practice, sometimes my personal challenge is making space for my practice to change.  Which feels appropriate because, at its core, I see yoga as a practice of observing change.

My practice looks different at different times in my life. Instead of clinging to what I used to be, I make it a practice of embracing who I am becoming. I’m not saying this easy, it is actually very difficult for me! But I step up to this challenge because I don’t want to live in self-judgement, I do my yoga so that I feel freedom.

Sometimes we can’t unroll our mat and do our practice in the traditional sense, but the practice is still there.  Or our once vigorous practice needs to be slow and contemplative.  Or our therapeutic practice needs to push an edge.  Or maybe life feels like a lot to handle, and pausing to listen to the our breath is part of our yoga.

Just as the way the seasons shift from our hot summer to the crisp autumn air— how does your yoga practice flow and change during the seasons of your life?  As your yoga practice has developed over time, what do you celebrate about the ripening of your practice?

Would you like to join me on this yoga journey of becoming something new? I’m teaching a 6 week Yin Yoga series at Sierra College Grass Valley that starts November 1, 2024. Click here for more information and registration.

What I wish I’d known before my first yoga class

After my first yoga class, I went to my car and cried. These weren’t tears of happiness or an emotional release. These were tears of embarrassment. I remember this day well, and I think of it when someone new comes to my classes. I never assume to know anyone’s story. I greet everyone with open mind and heart. There are a few things I wish I had known before I walked into my first studio. Whether you are returning to the practice after a break, or thinking about attending a yoga class for the first time, here are 5 of my helpful tips:

1.) It doesn’t matter what you look like. If it’s your first class, you might feel like you need to look like the other people in the room. Yoga is different from other forms of exercise, because the teacher may give an instruction and the result of that direction may look different from person to person. This is because yoga is a physical practice that moves from the inside out, instead of the out in. The teacher offers an alignment cue and that expression varies because each of us lives in our bodies differently.

2.) You can stop and observe the class. Now, I just said it doesn’t matter what you look like, but what if you honestly just don’t understand what the teacher is asking you to do? If you’re a visual learner, it may help to simply stop trying to move your body, and look at what the teacher is doing (if they’re demo-ing) or look at the class. I’m the type of person that is not good at doing two things at once. So I’ve found it helpful, when I feel confused about how the teacher is asking me to move, I can stop and watch, and then do the pose.

3.) Nobody is looking at you or judging you. If you’re in a group class, unless there is another new person looking around, no one is watching you. When someone does yoga, they bring their attention inward, so it is actually difficult to watch other people and do your own yoga practice.

4.) It’s ok to be confused. It may feel strange or confusing to move your body in a new way. In my first class, I remember thinking that everyone else seemed to know what to do, and I don’t like being the only one that looks confused. But being a little uncertain is part of the process of being a beginner. If you’re the only new person in a group of regular practitioners, everyone else in that room has had their first day too. They know what you’re going through. It is my guess, that everyone in that room is silently cheering you on, because they know how transformational yoga is!

5.) It takes time. If you’re new to yoga, commit yourself to the practice for a certain amount of time. This is an ancient healing modality that you can do your whole life, this isn’t a quick fix. When I first started yoga, I practiced 5 days a week for 3 months. (Yes, I was hooked right away, even after my horrible first class!) During those first 3 months, I found myself gaining confidence, my mood improved, and I started eating healthier. Commit yourself in a way that is sustainable for your schedule and see what happens!

There’s no need to be apprehensive about starting yoga, it’s a practice that is for everyone in all stages of life! Your first class may feel awkward, but that is because you’re trying something new. Go into your first class with a bunch of appreciation for yourself for being a “newbie”. If you commit yourself to the practice, you’ll find a whole new world and way of being!

Would you like to learn yoga at home? I have a free 5 Day Intro to Yoga course you can watch right now! Click here to register in my online studio and let’s do yoga together today!

3 steps to bring the practice of yoga into your cooking

What does it mean to bring intention into your cooking this holiday? I see life as a form of creativity, an energy, and a state of flow.  Whether I’m doing yoga or holding acupressure points—I’m tapping into this power of connection between myself and the spirit of life.   One place, I love to express myself is through my food and cooking.    

Food is usually on my mind a lot during this time of year as a I prepare my holiday menu!  Also, I’ve been a vegan for 20 years, so I have a lot of experience creating plant-based holiday meals.  I incorporate the practice of yoga into my time in the kitchen. 

In this blog article you will learn how to be an intentional cook this holiday season by

1.) Pausing: taking a pause to reflect on your ingredients and the people you are preparing the meal for

2.) Self-Reflection: invite awareness of your body and mind

3.) Compassion: learn how my yoga practice inspired me to prepare more plant-based meals and I’ll share two of my favorite recipes from the cookbook Vegan Table by Colleen Patrick-Goudreau & you can purchase your copy of the cookbook on her website by clicking here.

Pause:  When you start a yoga class, there is a time at the beginning, which is sometimes called a centering.  This marks the start of the practice and transition from daily activities into the healing practice.  This same pause can be brought to the kitchen.  Once all the vegetables, spices, and oils are set on the kitchen counter, you might think about the journey each ingredient made to arrive at your house. 

Action step: Take a few deep breaths to ground yourself.  You might send a silent thank you to the earth, the rain, soil, and all the hands these ingredients passed through to make it to your kitchen.  Reflect on who this meal is for.  Is it just for you?  For friends or family?  What do you want to give to yourself and other people with this meal?  How can this meal be an expression of what you want to share?

Self-Reflection: Ok, now you’re in the middle of things in your kitchen, and you may have moments of feeling pressure.  It reminds me of yoga, how not every moment is serene—there are times when my balance is off or times when it’s difficult to focus.  But through it all, there is always a moment to deepen awareness.  If I’m feeling ungrounded on my mat, I slow down.  I do the same thing in the kitchen.  I bring awareness into the moment if it starts to feel chaotic.  What is it like for you? 

Action step: Take time to notice your body.  Could you soften your shoulders?  Adjust your wrists?  Bring a micro bend to your knees?   Being present in the moment helps your intention flow from your heart through your hands to your food.

Compassion:  Yoga practice changes people and opens the doorway to new ways of being.  When I first started yoga, my diet immediately changed, and I became a vegan because of my love of animals and the earth.  I felt a greater connection to nature, and I wanted to protect it.  Now, I feel grateful that the food on my plate is an expression of compassion for the planet. 

Action step:  Try a plant-based dish this holiday!  You can swap things like coconut oil for butter or used ground flax seeds instead of eggs in baking.  For the main event, you might try something like a lentil or nut loaf with mushroom gravy.  All roasted vegetable dishes are easy to make vegan—use ingredients like olive oil, lemon, fresh herbs and experiment and play! 

One of the cookbooks I use the most during the holidays is Vegan Table by Colleen Patrick-Goudreau.  I recommend this cookbook to learn more about the compassionate vegan lifestyle and get recipes for many different holidays.  I have included two of my favorite Vegan Table recipes that will be on my menu this holiday.  *Recipes below copied with permission.  You can visit Colleen’s website JoyfulVegan.com to purchase her cookbooks and learn more about her online classes and events. 

Garlic-Glazed Green Beans

1 to 2 tablespoons olive oil

1 lb. green beans, tips removed

2 tablespoons pressed or minced garlic

1 teaspoon dried marjoram leaves

2 teaspoons tamari soy sauce

1 to 2 tablespoons real maple syrup

¼ cup toasted walnuts or 2 tablespoons toasted pine nuts or sesame seeds (optional)

Pepper, to taste

Lemon, to squeeze at end

Directions:

Heat olive oil in a large-sized sauté pan over medium-high heat.  Add beans, and sauté until lightly golden, about 5 minutes.  The amount of oil you use is up to you; some may want less, some may want more.  The idea is to cook the green beans so they begin to brown.

Add garlic and marjoram, and sauté another minute or two.  Add tamari, maple syrup, and walnuts, if using.  Cover, reduce heat to medium, and cook for 10 to 15 minutes, or until beans are desired tenderness.  In the last minute, add a dash of extra tamari, if needed, and toss.  Season with pepper.

Squeeze fresh lemon juice on the beans and toss.

Serve immediately while hot, though they are also good at room temperature.

Golden Mushroom Gravy

2 teaspoons nondairy, nonhydrogenated butter

1 yellow onion, chopped

1 lb. cremini mushrooms thinly sliced

3 tablespoons flour or other thickener

2 cups vegetable stock

2 to 3 tablespoons tamari soy sauce

½ teaspoon dried thyme

Freshly ground black pepper, to taste

Directions:

Heat butter in a large-sized skillet and sauté onion and mushrooms over high heat, stirring frequently, until they turn translucent and a little golden brown and mushrooms soften, about 15 minutes. 

In the meantime, in a separate bowl, whisk four into stock along with tamari, thyme, and black pepper.  When there appears to be no lumps, add to onion mixture and cook over low medium heat, stirring constantly until thickened.

For a smooth gravy, puree in a blender or food processor.  You may want to play with the flavor a little by adding more tamari or pepper.  If necessary, reheat mixture on low heat in a saucepan.

Conclusion:  This holiday season incorporate your yoga practice into your meal preparation.  Make your food a creative expression of your heart.  Take a moment to pause to set your intentions before cooking.  Even if your time in the kitchen gets hectic, remember your yogic breathing and intentions.  Let the meal on your plate be an act of love by trying out a new vegan dish this year!  I invite you to join me for an in-person event the day after Thanksgiving: Gratitude Yoga Hiking on Fri Nov 26th in Grass Valley, CA.  This is an event to connect your feet to the earth, your breath to the sky, and acknowledge the miracle of YOU.