Sometimes getting back into yoga after a long recess away can be so challenging. I remember a professor once telling a group of students, the biggest challenge we will face consistently in our lives is showing up. I find that incredibly true. I can have the intention all day, every day of the week to go to yoga because I know it will give me x, y, and z in return, but this all means nothing if I don’t actually show up to class.
In an effort to show up, I was able to try out a class I had never been to before at Smiling Dog, the Restorative class with Kevin Hauber. What was great about this particular class, is that it allowed me to ease back into yoga in a slow way with complete mind-body awareness. Kevin started the class out, as many yoga instructors do, asking if there are any injuries or areas of the body that he should be aware of prior to starting the class. I informed him of my elbow injury and he gave me some quick advice if it became a problem and what alternative poses I could do to lessen the weight on my wrist and elbow. Class was wonderful. We worked on our hamstrings doing some partner stretches that I had never done before and really enjoyed. The overall feel of class was thoughtful and gradual. It was the perfect dose of yoga I needed to reinvigorate my desire for it in my life. From now on, I’m making a solid attempt to show up.
Every one needs to know how to make a good pot of delicious, warm, restorative soup. This one is a staple for me during the winter months and can be made vegan, gluten free, or not.
Ingredients (serves 5-6)
- ½ lb of spicy Italian sausage (optional)
- 4 cups of water
- 2 cups of marinara sauce
- 1 veggie bullion cube
- 3 cups of vegetables (I used asparagus, cauliflower, and carrots)
- 1 ½ teaspoon Italian seasoning
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ¼ teaspoon salt
- couple grinds of black pepper
- ½ cup of small dried pasta (I use brown rice fusilli, and add more than ½ cup cause I like a lot of pasta in it)
Brown and crumble sausage in a large soup pot until cooked through. (Also, optional if you don’t want it vegan). Drain if a lot of fat remains in the pot. Add in vegetables, water, marinara sauce, bullion cube, and seasonings. Bring to a boil, cover, then reduce and simmer for 10 minutes, or until vegetables are cooked through. Add in pasta and simmer, uncovered until done.
Note: pasta will soak up some of the liquid as it cools, so may need to add more water or broth while reheating.