Welcome to the Kripalu Yoga Posture Clinic, week ten! Here, Devarshi Steven Hartman, Dean of the Kripalu School of Yoga, and Jovinna Chan, Assistant Dean, share sound tips to help ground your Supine Twist. 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!
The road from the unattainable to the beauty of the reasonable
Cheryl Kain, guest blogger
“Perfection is the enemy of excellence.”
I spent my teens through my early forties chasing perfectionism, in everything I wore, wrote, performed, thought, ate, and spoke. My deeply insecure core instinctively poured my “flawed” self into countless self-help books, groups, and ways of creating a “perfect” persona. I’ll break it down for you: In search of the perfect body, I starved myself or, at least, politely deprived it. Leaving the house sans perfectly-nonchalant-but-fiercely-hip outfit was not an option. I needed the perfect vibe or I didn’t deserve Los Angeles to see me.
If I wasn’t a full-time, seven-days-a-week yogini, I was a failure. If my singing career didn’t land me a record deal with a major label and a European tour, then what was the use? If I wasn’t an international celebrity already, then why bother? Life felt frustrating, sad, and heartbreakingly unsatisfying.
What’s insidious about perfectionism—or, more accurately, the pursuit of perfection—is that it leads nowhere. Wait, I take that back. For me, it led to frustration, chronic low self-esteem, heart palpitations, extra weight (funny how dieting can do that), and the soul-crushing feeling that nothing in my life would ever be good enough. I could never seem to do or have or be what was perfect.
In the age of over-busy, what does it mean to make every minute count?
A recent op-ed in the New York Times entitled “The ‘Busy’ Trap”—in which writer Tim Kreider describes a 21st-century America dominated by people whose favorite catchphrase is some version of “I’m sooo busy”— drew virtual nods of acknowledgment from across the web. This busyness, Kreider argues, is most often self-imposed: work and activities we’ve taken on, or encouraged our kids to take on, voluntarily. We’re busy because we’re ambitious, and we’re busy because we’re scared of what not being busy says about us. And it’s costing us our physical and mental health, our relationships, and, ironically, our productivity.
“We live with a lot of demands,” says Kripalu Senior Life Coach Aruni Nan Futuronsky. Aruni says that the amount—and the intensity—of stress she’s seeing among her clients has grown stronger and more pervasive over the last few years. She points to the “sandwich generation,” the set of adults tasked with taking care of both their children and their aging parents. At the same time, she says, life’s job is to take us away from the moment. “We’re so infrequently unplugged from work or news that our bodies are literally flooded with cortisol and adrenaline 24 hours a day,” says Aruni. “Our culture does an extraordinary job of making us wacky. Our responsibility is to find ways to reclaim some stillness, no matter what’s going on.”
But haven’t we heard for ages—from everyone from our grandmothers to our gurus, contained in songs on the radio and sermons at church—that we have but one life; we need to ‘make it count’? How do we tell the difference between making the most of every moment and busying ourselves into destruction? It’s actually pretty simple, says Aruni. “Yogically speaking, the way you make every minute count is to literally stop,” she says. “Yoga, and its principles, don’t deny us the external world but help us appreciate it by slowing down, by stopping the constant doing.”
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.