Yoga is not just exercise; it is a lifestyle. Exercise alone will not keep you healthy. For optimal health, you need yoga exercise combined with daily mindfulness practice, meditation, and mindful nutrition. You may have wondered what keeps the Spira yoga teachers looking so vibrant, and healthy into their 40’s and 50’s. Here is your answer in three short bullet points!
We feed your mind: i.) We meditate and practice mindfulness daily!– Check out 200-hour Self-Enrichment, 40 days, and Making Friends with Stress Workshops under “Yoga Beyond Asana” tab on our website. ii.) We read! Check out our book recommendations: https://spirapoweryoga.com/books or read our reflections: https://spirapoweryoga.com/category/reflections-from-the-mat
We exercise daily – Take a Spira Power Yoga class 3-6 times a week.
We eat right – nourishing home cooked food made from scratch!
Spira’s Soulfood blog is dedicated to giving you weekly recipes from your yoga teachers kitchen. Nothing staged, nothing artificial in our food or our presentation. What you see on this blog is what we eat at home. We cook it, we take pictures, and we share it with the community.
Our main contributors are:
Carina: She follows an Ayurvedic vegetarian diet that works for her body.
Dora: She had lifelong chronic gut inflammation that she finally got under control with a Low Carb, Paleo, Keto diet. (No grain, no legumes, very little starch of any kind)
Keri: Who is a darn good cook of all scrumptious dishes.
Des: Who is a new mom, figuring out meals that work for her and her baby.
YOU? – Wanna contribute? Write to us: info@spirapoweryoga.com
Last bite of Summer; Peaches and Heirloom Tomatoes
Janna and Tom enjoying our local farms!
Dora’s inflammatory notes:
Corn is very hard to digest. If you have a sensitive stomach, avoid corn completely. In the recipe below you could use quinoa or nuts of your choice instead of corn. Fruits are very healthy, but peach is full of sugar, so eat in moderation. If you are on a strict Keto diet to control cancer or any inflammatory gut disease, use peaches in very small quantity or substitute peaches with strawberries and blueberries. Berries have lower glucose content.
This week’s recipe comes from Janna; she is a Karmi here at Spira. Karmis are a very important part of our community, they keep the studio clean daily and help us check in the busy classes. You may have met Janna on Monday nights when she is a Karmi or maybe practiced next to her in the studio. She is a daily practitioner!
She is also a cheese specialist over at our very own Metropolitan Market. No wonder her recipe includes peaches and cheese! Yup, August is that special time of the year when we get the fresh Yakima peaches here in Washington. If you have the time drive out to the farms, about 2.5 -3 hours drive from Seattle and pick your peaches. A peach is perfect when you have to eat it above the sink because it is that juicy. There is no better way to support farmers than to buy directly from them, and picking your fruit is a lovely way to connect with nature.
Janna found this recipe in Wall Streat Journal by Chef Johnny Monis; she has altered the recipe a bit by taking out the bread crumbs.
Slice a 1:1 ratio of fresh peaches and fresh heirloom tomatoes
Slice some red onion – the amount is up to you
Cut fresh, uncooked corn kernels off the cob – substitute quinoa or nuts of your choice if you have sensitive stomach
Combine onto your plate, drizzle with plenty of quality olive oil, your favorite crumbled feta, and sprinkle with sea salt.
Voila! No hot kitchen, simple, impressive, and you feel good eating it.
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