|
Mind Body Messenger Issue
#26, July 2005
Keeping Up With Heather…
This month’s newsletter is a little late, but for two good
reasons. This month I am celebrating two very special events. The
first is my anniversary with an old friend. The second is the birth
of something new. So, not to keep you in suspense…my two
exciting announcements….drum roll please…
Happy Anniversary!
The anniversary that I’m celebrating this month is for the
Mind Body Messenger, this little newsletter that has become a great
constant in my life and my business. This letter began as “Powerlines”,
a news and information bulletin for my first business, Personal
Power Fitness and Athletic Trainers. The first issue was printed
(25 copies) in 1997 in the month of – you guessed it –
July. So that makes this my 8th year in print! The newsletter has
grown from those 25 copies printed at my parents’ real estate
office (thanks Mom and Dad), to the 1500 or so copies that are emailed
every month. The newsletter and it’s content have changed
quite a lot in these eight years, as has it’s author, and
I’m so happy to celebrate this anniversary with you, the
reader. There are some of you out there who have been receiving
since the beginning, and to you I send my utmost gratitude and thanks
for the ongoing support. But, whether you are a lifer, or a new
subscriber, I always appreciate the support, the suggestions, and
the feedback. Now, onto the birth announcement!
New Website
Congratulations, it’s a baby…website! I am just putting
the finishing touches on my new site at www.yogatrinity.com, and
I am excited to get your feedback. We are looking for input in the
following areas:
Suggestions
for Feature Articles: what are your areas of interest,
how can this site better inform, inspire and motivate you?
Testimonials:
If you have worked with me personally, in a group, or in a workshop
or lecture and you have something you’d like to say about
the experience and how it has helped you, please write and we’ll
post it.
Quotes,
Fables, Myths, and Stories of Inspiration: Your favorite
quote or myth will be a great asset to our collection. Send me your
inspiration and we’ll post on the new ‘Stories and
Inspirations” page.
Finally, your feedback.
What is missing? What would you like to see, read, download or interact
with? This website is for you, after all, and I want to be sure
that it is serving your needs as best it can.
Thank you, and Namasté,
Heather
Thoughts On…
Who am I?
We are not what we know. We are what we are willing to learn.
Council on Ideas
You are who you are not because of who you have been, but who you
are becoming. And, you are becoming more of who you are every day.
Your only obligation is any lifetime is to be true to yourself. Being true to anyone else or anything else is not only impossible, but the mark of a fake Messiah.
Richard Bach – Illusions
Beware the mask you wear, for one day you may become the mask.
In order to achieve all that is demanded of us we must regard ourselves as greater than we are.
Johann Van Goethe
What we do does not define who we are. What defines us is how well we rise after falling.
Maid in Manhattan-The Film
It’s not what you are underneath; it’s what you do that defines you.
Batman Begins-The Film
The simplest questions are the most profound. Where were you born? Where is your home? Where are you going? What are you doing? Think about these once and a while and watch your answers change.
Richard Bach – Illusions
Upcoming Articles:
Visit www.yogainaustralia.com
to read about my experiences applying yoga to sport in the piece
“From Slapshot to Sadhana”.
Plus, check out Nature and Health Magazine (Australia) for
“Eat Like a Yogi”.
Hot & Cold Salad
This salad is a feast for the senses, and will soon become a year-round
family favourite, GUARANTEED! A cornucopia of colours and textures
will satisfy the eyes as much as the stomach. Remember that the
more colours you get on your plate, the more nutrients you get in
your body-so mix it up! Add some new ingredients, try to get as
many colours as you can, and don’t forget to make extra for
lunch tomorrow.
Marinade:
¼ cup olive oil
¼ cup lemon juice
¼ cup chopped parsley
2 cloves crushed garlic
2 tsp dijon mustard
½ tsp honey
pinch of basil,
pinch tarragon & thyme
salt & pepper to taste
Raw Vegetables, 3 cups of: cucumbers,
cherry tomatoes, radishes, celery, and carrots, red, green, yellow
peppers, sugar peas, fresh lettuce.
Cooked Vegetables, 3 cups of:lightly
steamed broccoli, cauliflower, green beans, carrots, butternut squash,
zucchini, yellow squash, asparagus, snow peas, chick peas or white
kidney beans.
Preparations:
Combine all marinade ingredients in food processor. Chop and steam
cooked veggies, chop raw veggies (except lettuce), combine in a
medium bowl, toss with marinade and chill for 2 hours. Tear lettuce
and make a bed on a large platter. Spoon hot and cold veggies on
top and drizzle leftover marinade to dress.
Sesame Spinach Salad
This refreshing salad is a great source of fibre, iron, and vitamins
A and C. The sturdy spinach greens keep well if you have to dress
in advance, but it is preferable to dress just before serving.
Ingredients:
1 pound fresh spinach
1/3 cup sliced almonds
2 cups sliced strawberries
1tbsp sesame seeds
¼ cup raspberry vinegar or lemon juice
3 tbsp walnut oil
3 tbsp water
1 tbsp honey
1 tsp poppy seeds
pinch of paprika & cumin
¼ cup chopped chives
Preparations:
Wash, dry and tear spinach, place in salad bowl and set aside.
Spread almonds on non-stick skillet and stir over medium until slightly
browned, remove from heat and cool. Next, spread sesame seeds in
the skillet and stir over medium-high until browned. In a medium
mixing bowl, combine remaining ingredients with sesame seeds and
mix well. Before serving, pour dressing over spinach, toss well,
then add strawberries and almonds, toss lightly and serve.
Roasted Veggie & Goat Cheese Salad
An ideal salad for barbecues and outdoor eating, this versatile
recipe can tolerate a lot of substitutions, so get in the kitchen
and let your imagination go wild!
Ingredients:
1 pound of sturdy lettuce
Roma tomatoes
Red Onion
Eggplant
Zucchini
Portobello Mushrooms
Red and Yellow Peppers
Marinade:
¼ cup olive oil
4-6 tbsp balsamic vinegar
1 tsp dijon mustard
1 clove crushed garlic
1 tsp honey
pinch salt and pepper
Top With:
Fresh herbs like chives, dill, cilantro and parsley
Fresh goat’s milk cheese
Preparations:
Wash, dry and tear lettuce and place on large flat serving plate(s).
Cut vegetables into ¼ inch slices and soak in marinade for
1 hour. Cook veggies on a hot grill until tender, but not soft.
Serve immediately over greens and top with dollops of goat cheese
and a sprinkle of fresh herbs, then drizzle with any remaining marinade
to dress.
Quick Tips for Chefs on the Go!
Wash, dry and cut your herbs in advance and store them for a few
days in airtight containers with a small piece of paper towel to
absorb excess liquid. Makes it easy to add herbs to your salads,
soups, dips and marinades.
Make ahead a simple salad dressing with ¼ cup olive oil,
¼ cup of lemon juice, 1 tsp Dijon, 1 clove garlic halved,
and a pinch of salt and pepper. It will store for a few days, and
makes a great topping for any salad.
Please Note: For those of you who
have cooked with me, you know that all measurements are estimates,
and you are free to make any changes or substitutions at will. Enjoy!
Yoga For Mind and Body
Part of an ongoing series offering yoga postures for men, women, and children to practice at home, school, on the road or in the office. With special thanks to Ross Pottinger of Wink Photo Design in Brisbane, Australia for the photos and the support in this project. And many thanks to Louisa Dick for taking part in the project. Do check with your health care practitioner before beginning a yoga practice. Many postures are not suitable for pregnant women, people with joint replacements, those with hypertension or other medical conditions. If you have a posture that you would like to see in this column, I welcome your suggestions. Namaste, H
 To
Begin: Stand with feet double hip width apart. Turn your
right foot 90 degrees to the right, left foot 30 degrees to the
right.
The Pose: Reach your arms out
to the sides and lunge down into the right knee until your right
thigh is parallel to the ground. Your spine is vertical, stretching
up evenly through both sides of the ribcage. Anchor wit the outer
edge of your left foot. You should be able to see the big toe of
your right foot from the inside of your knee.
To Intensify: Focus on drawing
your pelvis forward and upwards while allowing the tailbone to descend
towards the ground. Spiral the thighs back to open inner thigh.
Breathing: Hold for 5-10 long
deep breaths. Focus the breath into the ribcage and keep lower abdominals
strong and supporting. With every exhalation try to strengthen the
connection between lower abdominals and the rib cage to lengthen
the lower back.
Focus: Gaze over your middle
finger as you simultaneously reach into the ground, up into the
sky, forward with one hand, and back with the other. Steadiness
and equanimity are the focus.
Cautions: Areas to watch
are in keeping the forward knee moving over the pinkie-toe side
of the foot. Keep from falling into the front leg by reaching back
arm away from the pose to extend both sides of the rib cage evenly.
And, finally be sure to draw your lower abdominal muscles into your
spine to support the pose and maintain the integrity of the spine
Benefits: Strength and stamina
in whole body, focus of mind and access to your full resources of
power.
|
