Spring is announced around here by the girls starting to go back on the lay after a winter spent freeloading. The warmer weather leaving chalky offerings in the nesting box for hungry breakfast hunters. The fullness of optimism after winter’s chilly departure. I love spring.
I’ve felt the need to tidy the nest. Going through drawers and cupboards, imagining myself as some sort of Kwondo minimalist. Giving boxes to charity, a desire to own less and live a little lighter. I’ve always loved the connection between sweeping through a clean house and somehow tidying the mind in the process.
I’m tempted to clean up my body as well. Not that it’s dirty or damaged- I just love steaming mugs of tea and warm toast in winter! Hardly a habit worth demonizing, but my ayurvedic friend has recommended a change in my breakfast habits. She’s introduced me to kitchari, an indian savoury porridge. Warm and carbo-satisfying, a steaming golden bowl keeps me going until lunchtime and is delicious topped with coriander and black salt.
I’m trying to cut back on my computer time too. Starting a business has led to me being quite tied to my laptop which seems to contain a vortex of social media slap, dumb animal videos and ebay ( which should be called I-buy). I long for nature, yoga, connection and contemplation.
On that topic, I wonder if I might ask you all a favour? I have found that you all contact me in different ways which can be tricky when it comes to checking bookings. Could you all please text me from now on? I will still have the booking system on the website for new clients but I understand that it’s not convenient for my regular yogis. That way I only have to check two methods. My number is 0430222274.
I’ve been cleaning up Whole Soul’s yoga schedule too. Soon restorative will be known as relax and restore and will be offered on Wednesday nights (630pm-8pm) and Saturday mornings (10am-1130am). The multilevel 90mins will be on Tuesdays (630pm-8pm), Wednesday (930am-11am) Thursdays (630pm-8pm), Fridays (930am-11am) and Saturdays (8am-930am). The multilevel classes will include more options for all levels of practice. All changes will commence after school holidays on October 3rd.
Because I have so many classes on the schedule, Ive decided that classes will not go ahead until three people have booked. This gives me an opportunity to see what times suit you all. If less than three people book in, I’ll let you know the day before and the class will be cancelled for that week. If there is a class that is not attracting enough students week after week, I’ll drop it all together.
If any one has any questions or concerns please talk to me. I hope this system doesn’t mess with anyone. I will just be until I work out what suits you all.
Who wants a free yoga class? Does anyone have friends they might like to introduce to yoga? In October, if you bring a friend to a class (that hasn’t experienced our lovely studio), you both get the class for free. Yay!
Thank you beautiful people. Scroll down for my friend’s Kitchari recipe if anyone needs a tune up. I’ll be teaching a class for improved digestion next week to support the process if you feel moved to try it.
- 2–3 tablespoons ghee (clarified butter)
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 small pinch asafoetida
- 1 cup yellow mung dahl, rinsed well, soaked overnight and drained.
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 cup basmati rice, rinsed well and drained.
- 4 cups water if using a pressure cooker or about 6 cups if using a regular pot.
- 1 tablespoon fresh ginger root
- Serve with chopped coriander and parsley
Heat ghee in saucepan or pressure cooker and lightly fry seeds. Add other ingredients (except fresh herbs) and bring to the boil. Once it’s boiling, turn down to low heat and cook for 8 mins (pressure cooker) or 20-25 mins (regular pot). If using a pressure cooker leave off the heat until it’s safe to open. Mixture should be soft and soupy. Serve garnished with fresh herbs.
This recipe makes quite a lot so you might want to halve it. It also sets in the fridge like a bucket of Perkins paste (anyone born after 1980 won’t get that reference), to combat the coagulated stooge, just add hot water until you get the right consistency, then serve.