we have everything to gain–more peace, equanimity, strength, flexibility, adaptability, and increased wellness!
I’ve put together a set of tools this month to help move us along these goals, beginning with a 10 DAY YOGA CHALLENGE. If you’ve been waiting for the right opportunity to begin a regular yoga routine, this might be it! You will have 12 days to sample a variety of yogic practices from meditation and mindfulness, to guided breath practices and yin yoga. [FIND MORE INFO AND THE LINK HERE.] January also delivers a new exercise video that focuses on hip mobility, specifically targeting the hip adductors (inner thigh). [FIND THE VIDEO HERE.] And finally, if you have not tried Yoga Nidra yet, set aside 30 minutes for some deep rest. Find the guided Yoga Nidra For Deep Rest HERE. 🙏🏼
Please also find my teaching schedule HERE. I continue to teach weekly Livestream Yin and Vinyasa classes. My VOD library of 90+ classes will be moving to a PRIVATE LINK very shortly. The price will remain the same ($18), and I add videos weekly. If you are interested in subscribing, please drop me an email request!
In closing, I leave you with the mantra to GANESH. May he remove obstacles on your spiritual path, and ensure success in any new endeavors.
OM GUM GANAPATAYEI NAMAHA!
P.S. This month’s healthy recipe:
BRUSSELS SPROUTS HAZELNUT SLAW
Cruciferous vegetables (think Brussels sprouts, cauliflower, kale, broccoli, bok choy) contain consistently high amounts of vitamin K. Vitamin K may be involved in inhibiting narrowing (calcification process) of blood vessels. A study published in the British Journal of Nutrition discovered that higher intakes of cruciferous vegetables (at least 45 grams daily) can decrease buildup of deposits on artery walls in older women.
3/4 lb Brussels sprouts, shredded
2 medium carrots, shredded
1 pear, thinly sliced
2 scallions (green onion), thinly sliced
3 oz prosciutto, chopped
1/2 C pomegranate seeds or 1/3 C dried cherries
3 T extra-virgin olive oil
juice of 1/2 orange
2 T maple syrup
1/4 C hazelnuts
2 t Dijon mustard
1 garlic clove, minced
In a large bowl, toss together Brussels sprouts, carrot, pear, scallion, prosciutto, and pomegranate seeds or dried cherries. Place olive oil, orange juice, maple syrup, hazelnuts, mustard, garlic, and a couple of pinches each of salt and pepper in a blender container and blend until slightly chunky. Toss dressing with slaw. Makes six servings.