21 Day Yoga Challenge Day 4 - Aligning and Refining Practice: Standing Poses with Jason Crandell
What amazed me today is how you could actually SEE the model gradually shifting into every pose. Slowly gaining his stability, his center, and then assuming the proper pose. It was fascinating. And I failed rather spectacularly at a couple of the poses /facepalm. Although it did bug me that he bounces into to poses sometimes, instead of moving fluidly into them. I thought we were not supposed to bounce.
Revolved Triangle Pose owned me, as did Half Moon Pose. Just. Wow. I have damn good balance, too, compared to a lot of other people. Yoga laughs at me :)
What I really like about the last three days - and I think this is rather the point - is that I feel like I could combine each one on a different day with the first day's routine. I could focus on a specific area to start, and then do the Mandala routine (which I am STILL raving about. I'm excited to do it again! I might try to incorporate it tomorrow, depending on how long Day 5's routine is).
My back feels totally charged as well. Honestly the only thing I'm bummed about is that I haven't had a chance to listen to the extra audio goodies, and haven't had a chance to make any of these yummy looking recipes. I think the breakfast smoothie one would be especially useful for me, and C sleeps through everything, so I doubt the blender would bother him!
Challenge Tip
Keep your eyes open in standing poses. It'll help with stability. Try using a drishti point, or a spot somewhere just in front of you that you can focus on with a soft gaze, throughout the pose. Not only will this help you maintain your balance but restricting your vision to one point helps you steady your mind and drop more mindfully into your practice.
Challenge RecipeMiso Noodle Soup with Edamame
Vegetarian Times Issue: April 1, 2004 p.58 - Member Rating:
Start with the smaller amount of the miso, and add more as needed, dissolving extra spoonfuls in hot soup liquid. If you have both dark and light misos on hand, use half of each for a more complex flavor. Bean thread noodles are readily available in many supermarkets. If fresh edamame are already cooked, add them to the soup at the last minute. This serves 3 as a main course, but 6 as an appetizer.
Ingredient List
SERVES 3
1. Put noodles in a bowl with water to cover, and set aside.
2. Trim mushrooms, and wipe off grit with a damp cloth. Snap off stems, and chop finely. Slice caps thinly, and set aside.
3. Heat oil in a soup pot. Add scallion whites, mushrooms and carrot, and cook over medium-high heat, stirring frequently, until mushrooms begin to soften, for about 2 minutes.
4. Add 5 cups water, and bring to a boil. Add edamame, and cook for 4 minutes. Drain noodles, and add to pot with spinach and ginger. Reduce heat to medium-low, and cook until edamame are tender but still firm, for about 1 minute more. Stir in scallion greens.
5. Blend 4 tablespoons miso into 1 cup warm water, using a fork to mix. Reduce heat to low, and stir miso into soup, adding more miso for a more intense flavor, if desired. Add sesame oil and tamari to taste. Serve hot.
Nutritional Information
Per PER SERVING: Calories: 220, Protein: 10g, Total fat: 7g, Saturated fat: g, Carbs: 18g, Cholesterol: mg, Sodium: 1080mg, Fiber: 6g, Sugars: 5g
Revolved Triangle Pose owned me, as did Half Moon Pose. Just. Wow. I have damn good balance, too, compared to a lot of other people. Yoga laughs at me :)
What I really like about the last three days - and I think this is rather the point - is that I feel like I could combine each one on a different day with the first day's routine. I could focus on a specific area to start, and then do the Mandala routine (which I am STILL raving about. I'm excited to do it again! I might try to incorporate it tomorrow, depending on how long Day 5's routine is).
My back feels totally charged as well. Honestly the only thing I'm bummed about is that I haven't had a chance to listen to the extra audio goodies, and haven't had a chance to make any of these yummy looking recipes. I think the breakfast smoothie one would be especially useful for me, and C sleeps through everything, so I doubt the blender would bother him!
Challenge Tip
Keep your eyes open in standing poses. It'll help with stability. Try using a drishti point, or a spot somewhere just in front of you that you can focus on with a soft gaze, throughout the pose. Not only will this help you maintain your balance but restricting your vision to one point helps you steady your mind and drop more mindfully into your practice.
Challenge RecipeMiso Noodle Soup with Edamame
Vegetarian Times Issue: April 1, 2004 p.58 - Member Rating:
Start with the smaller amount of the miso, and add more as needed, dissolving extra spoonfuls in hot soup liquid. If you have both dark and light misos on hand, use half of each for a more complex flavor. Bean thread noodles are readily available in many supermarkets. If fresh edamame are already cooked, add them to the soup at the last minute. This serves 3 as a main course, but 6 as an appetizer.
Ingredient List
SERVES 3
- 2 oz. bean thread noodles
- 3 oz. fresh shiitake or button mushrooms
- 2 tsp. canola oil
- 3 scallions, thinly sliced with white and green parts
- 1 small carrot, halved lengthwise and thinly sliced on diagonal
- 1 cup (6 oz.) frozen shelled edamame
- 5 oz. baby spinach
- 1 tsp. grated fresh ginger
- 4 to 6 Tbs. dark miso
- 1/4 tsp. toasted sesame oil
- Tamari soy sauce, optional
1. Put noodles in a bowl with water to cover, and set aside.
2. Trim mushrooms, and wipe off grit with a damp cloth. Snap off stems, and chop finely. Slice caps thinly, and set aside.
3. Heat oil in a soup pot. Add scallion whites, mushrooms and carrot, and cook over medium-high heat, stirring frequently, until mushrooms begin to soften, for about 2 minutes.
4. Add 5 cups water, and bring to a boil. Add edamame, and cook for 4 minutes. Drain noodles, and add to pot with spinach and ginger. Reduce heat to medium-low, and cook until edamame are tender but still firm, for about 1 minute more. Stir in scallion greens.
5. Blend 4 tablespoons miso into 1 cup warm water, using a fork to mix. Reduce heat to low, and stir miso into soup, adding more miso for a more intense flavor, if desired. Add sesame oil and tamari to taste. Serve hot.
Nutritional Information
Per PER SERVING: Calories: 220, Protein: 10g, Total fat: 7g, Saturated fat: g, Carbs: 18g, Cholesterol: mg, Sodium: 1080mg, Fiber: 6g, Sugars: 5g