“To beautify this world, we must carry out experiments in love.” —Swami Kripalu
In this video series, Kripalu Healthy Living faculty member Maria Sirois, PsyD, shares her wisdom on the topic of resiliency and suggests ways to cultivate it in your daily life. Are you resilient? What does it mean to you to be flexible?
Parsley, rosemary, thyme, cilantro, mint, basil, oregano, lavender… the list of herbs we love and their many uses is endless. In the Kripalu Kitchen, we use fresh herbs year-round, but when summer’s warm weather comes, their appeal is even stronger. Fresh herbs add an uplifting layer of flavor and an enlivening aroma. Once you get in the habit of buying fresh herbs (or better yet, growing them yourself) you will find that they are hard to cook without.
Here are some tips on how to use and preserve your fresh herbs this summer:
Mark Pettus, MD, is a board-certified internist and nephrologist who has been practicing for more than 25 years. He currently serves as Chief of Medicine at St. Peter’s Hospital in Albany, New York, and is the author of The Savvy Patient: The Ultimate Advocate For Quality Health Care. Mark has been featured on numerous television and radio programs nationally.
Q Describe what you do in 15 words or less.
A I serve as Chief of Medicine at St. Peter’s Hospital in Albany, New York, overseeing all aspects of patient care, quality, safety, and performance improvement.
Q Tell us about a turning point in your life.
A Ten years ago, when I was in my early forties, my blood pressure, cholesterol, weight, and quality of life were beginning to take a turn for the worst. This was an epiphany for me, as I became awakened to the power of self-care and self-regulation. As we are clearly not prisoners of our DNA, I started on a mission to transform the health trajectory that had consumed both of my parents at young ages. I eat whole, nutritious foods, move a lot, and meditate often. My life will never be the same-or, as another famous Yogi (the baseball player) once said, “The future ain’t what it used to be.”
Q What do you love about teaching?
Welcome to the Kripalu Yoga Posture Clinic, week nine! Here, Devarshi Steven Hartman, Dean of the Kripalu School of Yoga, and Jovinna Chan, Assistant Dean, share sound tips to help your Bridge pose soar. These clips can be enjoyed independently or as a series for a complete practice, once they’re all published. Come back every Wednesday for this 12-week series! Enjoy!
It’s been a record-breaking summer so far, with early-season heat waves pushing temperatures along the typically seasonable Northeast into the upper 90s and past 100. Those of us who are fans of hot yoga— whether we’re talking about mildly heated vinyasa or Bikram, where the room is set to a sweaty 105 degrees F—know that the practice can be a welcome relief in the cold winter months. But what about when temperatures outside the studio are hotter than temperatures in?
Whether induced by vigorous exercise, high heat, or both, sweating is the body’s way of cooling us down, by absorbing heat and releasing it into the atmosphere. The process of evaporation is key to this function; that’s why doctors say to avoid wiping sweat if you can, letting it dissipate on its own instead. (If you’re dripping, however, you might as well wipe; anything that hits the floor won’t get a chance to cool you down.) But when we’re so used to “sweating it out,” how do we know when hot may be getting a little over the top?
It’s a simple matter of self-awareness, says Devarshi Steven Hartman, Dean of the Kripalu School of Yoga and a fan of hot yoga. “Sweating is detoxifying, while the heat itself can make our bodies more amenable to certain postures,” he says, noting that people with high blood pressure or heart conditions should use extra caution—or, even better, get the okay from a doctor first—when doing yoga in high heat. The downsides, of course, include the risk of dehydration and becoming overly exhausted. “Levels of tolerance are very individual, and can vary day by day,” he says.
Is there anything more satisfying than sitting down to a yummy, home-cooked meal prepared with fresh ingredients and with love? I’m embarrassed to admit that there are weeks when I don’t get that satisfaction for several days in a row, and I know I’m not alone.
“Many of us are strangers to our kitchens,” says Kathie Madonna Swift, MS, RD, LDN, a nutritionist and dietician whose passion for the power of food has spanned more than 30 years. A Senior Nutritionist in Kripalu’s Healthy Living programs, Kathy knows that packaged foods can’t offer the nutritional punch that fresh, whole foods can. “If you’re really interested in eating well,” she says, “you need to make cooking a priority.”
I get it, but I don’t always do it. Like everyone else, I live in fast-paced life in which work, long commutes, and the call of technology consume more and more of my time. Preparing meals can feel like just one more task on a never-ending to-do list. But Kathy says that we overestimate the amount of time cooking requires and underestimate the benefits we’ll receive if we can begin trading some time spent online for time spent in our kitchens.
“Accepting the truth proclaimed by the scriptures does not produce knowledge. Real knowledge is only obtained through personal experience. For experience, practice is indispensable.” —Swami Kripalu
Artist, Loren Talbot, shares her experience in creating this collage: The Long Walk.
This piece entitled The Long Walk was inspired by a book with the same name. It was written by the author, Slavomir Rawicz who was a Polish prisoner locked in a Siberian camp. He and six other’s escaped from the camp and crossed after six months through the Himalayas’ into freedom.
While there has been much discussion in recent years if the acts in the book actually took place or were imagined; the story is one of triumph from imprisonment, physical and mental survival and free will. I made this collage after reading the book. The Himalayas are collaged gears representing the miles the group had traveled and the sun setting symbolized the end of the journey. I added Chinese characters in the piece to acknowledge the ongoing occupation of Tibet as it is hard to think of these mountains without their many layers of history.
Ah, travel… I truly love every aspect of it —even waiting in airports has its moments. Of course, as you may suspect, one of my favorite travel activities is discovering wonderful new foodie experiences.
This past week I went to Washington State for a training with Dr. Joe Dispenza (if you haven’t checked him out, I highly recommend it). After the training, I decided to give myself a day to explore Seattle before hopping a red-eye home.
For those of you who’ve been to Seattle, you can probably guess where I ended up… Pike Place Market! Now, Pike Place is not your typical farmer’s market: exploring it is a full-out adventure, filled with food, music, arts, crafts, and great people-watching. This is how food is meant to be displayed, bought, and enjoyed!
There were abundant arrays of fruits and vegetables, lively pasta vendors, succulent meats, fish like you’ve never seen before (I’ll get back to this one),and scrumptious pastries—including warm, freshly made donuts.