Two back-to-school breathe-ins: September 29 in Fort Greene & October 27 in Union Square.
With Annie Piper, Paul Weinfeld & Leslie Erin Roth.
by Jenny Campbell
If you have been practicing yoga for a while, there is a good chance you have heard the yoga cue to “breathe into your heart.” The verbal assist is meant to energize the inner body of the chest, as well as open the physiological body by making more space in the sternum, widening the collar bones, creating a sense of lightness, promoting good posture, and a developing a feeling of freedom in the upper body. While this verbal cue might sound abstract, it is actually an anatomically sound instruction. When we breathe in, the diaphragm (the dome-shaped muscle primarily responsible for the act of respiration) contracts downward, creating more space for air entering the body. When we exhale, the diaphragm relaxes upwards, assisting our bodies in the release of air. This not only allows for our full, deep yoga breathing, but the pumping action of the diaphragm also massages the heart. Therefore, we can literally breathe into our hearts!
Between the winter cold and daily stress, we could all use some self-care techniques in our back pocket. Practice this exercise anytime you need to connect with your breath and de-stress. This pranayama can be practiced in any pose with a long spine and a free abdomen, such as an upright seated position, savasana, or supta baddha konasana.
3-Part Breath (Dirga Swasam Pranayama)
Find your seated or supine pose and bring your attention to your breath. Allow the breath to be continuous as you initiate your inhale from the low belly, lift the breath into the rib cage/diaphragm, and then the chest. Once you reach the top of your inhale and your chest, take a long, continuous exhale, following the same path in reverse. If helpful, you can use your hands to guide your breath as you move up and down the torso.
Inhale: one long breath into the low belly, rib cage, chest
Exhale: one long breath out through the chest, rib cage, low belly
Repeat 5-10 rounds. You may slowly start to lengthen the breath as you feel ready.
*Proceed with caution with this and all breathing exercises, especially if you have a respiratory condition. As with all pranayama, stop if you feel light headed.
by Bibi Lorenzetti
One of my favorite winter foods is dhal. Dhal is a type of legume, usually split yellow or orange lentil. There are many different ways of making dhal soup, which tends to be nourishing and balancing for all doshas, depending on preparation.
I learned the following recipe from my cooking teacher in India, who is known to Westerners as Tina. She works on a camping stove set on a big rock in her living room. We gather around as she talks us through each step of cooking traditional Indian food. When the meal is ready, we—Tina, her students, family, and dogs—go outside to sit and eat together on big floor pillows in the shade of colorful fabrics.
For a while, I was making Tina’s dhal for special order at the Shala. I would pack a cart full of jars and wheel it from my Greenpoint apartment to the Bedford L, all the way to the Shala fridge. It was fun, but a lot of work! For those of you who enjoyed it and ordered it weekly, follow these steps.
You will need:
Soak the dhal in a bowl with cold water for an hour. Drain and wash under cold water until water runs clear.
Transfer the dhal to the pot together with water, and turmeric. Cover and bring to a boil. Once the water is boiling, remove the residue that rises to the top. Reduce heat. Add salt. Simmer for about 20 minutes, or until you see the dhal is getting mushy and soft, a paste-like consistency. Stir frequently throughout this process.
In a separate pan, melt ghee over medium heat. Add dried chilis, garlic, mustard and coriander seeds, grated turmeric and ginger. Stir seeds pop, then add the rest of powdered spices and fry for a few more minutes, stirring. Make sure the flame is low enough that seeds don’t burn and ghee does not dry up. You can always add a little more ghee if needed!
When dhal is ready (mushy, and water has been nearly completely absorbed), add the ghee and spice mixture to dhal and cook for a few minutes on low flame. Cover and let sit. Add cilantro as garnish upon serving.
Depending on your predominant dosha, you may want to add more or less of the following:
Grounding spices for vata: cardamom, fennel, nutmeg, asafoetida, cinnamon, cloves, coriander, cumin, black pepper, cayenne, mustard seeds, turmeric, ginger, garlic, chilis.
Cooling spices for pitta: cardamom, coriander, cilantro, fennel, cumin, turmeric, mint, parsley.
Warming spices for kapha: black pepper, cardamom, cayenne, cloves, garlic, ginger, mustard seeds, turmeric, asafoetida, cilantro, coriander, cumin, parsley, cinnamon.
By Julie Peacock
Are you using essential oils for your health and wellness yet? It’s amazing how healing and beneficial essential oils can be for your body, mind, and spirit. They have the power to lift the spirits, conjure up powerful memories, boost your energy, calm your nervous system, assist in healing the body, clean your home, and so much more.
I’ve been using essential oils for years, but once I discovered the certified pure therapeutic oils (CPTG) that doTERRA makes, I have experienced their many benefits—in my practice, with my kids, and with my clients. Consider peppermint. Peppermint not only freshens the breath, but can be used to soothe digestion, cool the body, help with focus, and relieve various aches and pains.
The other day, right before my Mysore practice, I was experiencing a tension headache. Instead of popping a couple of Advil, I dabbed a drop of peppermint on each of my temples and at the base of my skull. My headache was gone within minutes. And that’s just one way to use peppermint—there are so many others!
Check out my November 5th workshop (12pm-2:30pm at The Shala Union Square), where we’ll practice getting grounded using yoga, nutrition, and essential oils. See more information here.