Posted on December 14th, 2012 by in Kripalu Kitchen

Holiday Dinners: Winter Recipes

This is the time to feast on the bountiful array of fall-harvested vegetables-squash and potatoes, pumpkins and beets, carrots, parsnips, apples, and pomegranates. In the recipe below, dates add a surprising sweetness to roasted vegetables, a cold-weather favorite. Try experimenting with the squash recipe—it works wonderfully with a variety of squashes, including butternut, buttercup, kabocha, and delicata. These are both great go-to recipes for holiday dinners.

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Posted on December 13th, 2012 by in Meditation, Yoga

Body Scan Meditation for Relaxation [VIDEO]

Larissa Hall Carlson, Kripalu Yoga teacher and Ayurveda specialist, shares a body scan meditation to bring you to a calm, relaxed state.

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Posted on December 12th, 2012 by in Yoga

Turning Point: Janna Delgado

Janna Delgado, BFA, E-RYT 500, combines her training as a Kripalu Yoga teacher, Ayurvedic Yoga Specialist, and AFAA-certified fitness instructor with her background in acting to create meaningful collective experiences of yoga on the mat and out in the world. Since 2008, Janna has focused on enriching the lives of adolescents through yoga in her role as Program Leader on the Yoga in the Schools project for Kripalu’s Institute for Extraordinary Living.

Q Describe what you do in 15 words or less.

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Posted on December 11th, 2012 by in Meditation

‘Tis the Season to Meditate

Forget about enjoying the holidays: More and more, the majority of us just want to make it through. Which is why a meditation practice—proven to counter stress, beat depression and illness, keep energy levels up, and help encourage better sleep—can come in especially handy this time of year. The best part: You don’t need to invest a lot of time or commitment (and, unlike most everything else this season, it’s totally free). Angela Wilson, MA, Manager of Evidence-Based Yoga Curriculum for Kripalu’s Institute for Extraordinary Living, offers the following tips for practicing on-the-go mindfulness: no quiet room, dimmed lights, or mat required.

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Posted on December 10th, 2012 by in Yoga

The Benefits of Forward Bends

There are many benefits to forward bends, both standing and sitting. They create length and space in the spine, counteracting compression, and their inward nature can promote introspection. Yet forward bands can also be a challenge to many people, especially those with tight hamstrings. Common physical patterns, such as overstretched back muscles and rounded shoulders (mostly likely from sitting in front of a computer for hours) are often exacerbated in forward bending poses.

But as senior Kripalu Yoga teacher Cristie Newhart says in her R&R retreat workshop Forward Bends, yoga can help us dissolve patterns so we can uncover fresh ways of looking and experiencing ourselves. This multifaceted awareness about how we move can help us cultivate a deeper, richer yoga practice, allowing us to discover new ease in our forward bends.

In the workshop, Cristie shares these tips for getting the most out of your forward folds:

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Posted on December 9th, 2012 by in Moment of Quiet

In the Moment of Quiet

Take a moment to pause, to breathe, to exhale into the day.

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The Grounding Power of Gratitude

Our mental time-travel away from the present moment is one of our primary dilemmas: Oftentimes, it’s much easier to focus on what might be happening, on what’s not happening, or on what has already happened than on what’s currently happening. Ultimately, it benefits us physiologically, energetically, emotionally, and spiritually to train our minds to return to what is happening right here, right now—and the meditative anchor of gratitude can ground us effortlessly back into reality.

Here are some ways you might practice gratitude:

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Posted on December 7th, 2012 by in Kripalu Kitchen

Healthy Holiday Cookies

My kids grew up in a natural-foodie household—that’s all they ever knew. Brown rice, tofu, stir-fry veggies, and a variety of comfort-foods-gone-natural were their bread and butter, so to speak. Given that I was pretty successful at making it all taste good, everyone was generally eager for dinnertime to roll around.

Until, that is, I’d bring out the desserts. Eschewing white flour, white sugar, butter, and eggs (and lacking any talent in working with their whole-grain vegan counterparts), my desserts in those days left a lot to be desired. I remember the fateful day when I produced yet another dense under-sweetened square I was trying to pass off as a cake, and my daughter looked at me and said, “Mom, just stop trying.”

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