Todays Practice: Vinyasa Flow, Uptown Yoga 12pm
Today I feel: (Before class)
- Physically: Great! Had an amazing arm and back workout this morning, took some time to do cardio and sit in the sauna afterwards.... I'm feeling like a rock star!
- Mentally: Feeling very blessed to have the life that I do.
Today I feel: (After class)
- Physically: Strong, stretched and ready for a NAP!
- Mentally: Grounded, connected, in love... With myself and my man.
My first thoughts after class -
I wonder if its nap time!
The teacher spoke a lot on 'looking inward' (spiritually and physically turning our chin down and our gaze into our bellies) in addition to really coaching the deliberation of your breath during practice. One thing that stood out to me was on a certain stretch she reminded us to 'look inward' and be aware that when our view is outward (looking to see what everyone else is doing... staring into space, judging, assessing, ect.) we cannot be listening to our inner teacher. The place that lives within, that knows what is right, what doesn't work, how to keep us safe. I will practice quieting my view of the world so that I can listen carefully today :)
If I'm looking inward, I might as well take care of my insides!! Eat BEETs -- Anti-oxidant, anti-cancer and increases longevity! Forget the mess, the rich colors of deep red, purple and golden beets is a flavanoid called betacyanin. Their nutrients can also increase circulation, reduce blood pressure, flushes toxins from the liver and are healthy for your blood and cells. Juice em, roast em, eat em raw... Just don't pass on em!
What you'll need:
6 medium beets 1 tablespoons good olive oil 1 tsp fresh thyme leaves, minced
1 tsp freshly ground black pepper
1 tsp salt free seasoning
2 tablespoons raspberry vinegar Juice of 1 orange
Preheat the oven to 400 degrees.
Remove the tops and the roots of the beets and peel each one with a vegetable peeler. (Save the greens and add them to a salad - They are filled with nutrients too!) Cut the beets into chunks.
Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt free seasoning, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice.