Dear all,
Due to popular demand, starting tomorrow March 31 we will have a (Monday-Thursday) Mysore session from 6:30 to 8:00 am until further notice.
Zoom ink: https://zoom.us/j/5764902076
Thoa asked for those who take part to have their sound and video on. Let’s try this out.
If anyone wants to start earlier please DM me.
If you are planning to practice tomorrow morning (March 30) and are looking for some company, or encouragement, we will be trying a virtual (self-practice) Mysore-style gathering from 6:30 to 8:00am. Here’s the link:
Zoom Meeting https://zoom.us/j/5764902076
Thanks to those who attended today. I have all the information for these talks in one place below:
If you have questions you may email me at: ganeshkb1@yahoo.com
Thank you everyone for your support! Miss the chai gatherings, Stu and sweaty people around. Stay healthy, safe and sane :).
We will have the second and final presentation this Sunday, March 29, at 10 A.M. The slide deck will be the same and will start at this location. The video link will also be the same as before. If you have questions, please email me at: ganeshkb1@yahoo.com
Philippe asked me to post a link to a popular Indian cookbook for the Instant Pot. I can’t personally vouch for this book, but it’s been very well received, and is noted for being an easy book to use. Happy Cooking!
hi Everyone,
It has been an interesting couple of weeks. From full mysore room and hot chai two weeks ago to a completely closed and empty space at YiY.
I hope you all are doing well, safe and healthy in your home with the help of Philippe’s online classes and whatsUp chats with everyone.
I wanted to extend my deep gratitude to those who kept their memberships going, thank you!
If you are one of a non-memberships members and would like to donate to YiY, or just would like to support, please either paypal to info@yogaisyouth.com, purchase any gift card, or class packs via your MindBody account at YiY, or email sabina@yogaisyouth.com for Venmo information.
Thank you much for helping us all stay afloat through this time.
And final, sign a petition to help small health and wellness businesses all together.
Named after the Tortoise, this pose has a lot of significance in yogic literature. The fifth limb of Ashtanga Yoga as described by Patanjali is Pratyahara, which literally means fasting (of the senses). This is the stage when we draw our senses from outside to inside. This transition is perfectly represented by the analogy of a tortoise withdrawing its limbs and head from outside to inside the shell. This is also the significance in the transition from Kurmasana to Supta-Kurmasana. It is said that these poses are designed to create inner awareness and relaxation and therefore have the benefit of relieving stress and improving focus.
The analogy of the tortoise is quoted often in ancient texts. In the Bhagavad Gita, Lord Krishna says,” One who is able to withdraw the senses from their objects, just as a tortoise withdraws its limbs into its shell, is established in wisdom“
courtesy: holy-bhagavad-gita.org
I was asked by several folks for my shala chai recipe. This is a recipe from a Gujarati friend, and is the quick morning chai that her mother made every day.
NOTES:
All supplies come from an Indian grocery store, except the organic ginger root. (Organic ginger root has a closer potency and taste to what’s used in India.)
If you want to amplify the caffeine (or you’re facing a busy morning), make the tea base at night, and then add the milk and bring to a boil in the morning.
Here’s the recipe, written for 1 serving. It can easily scale and be made in larger quantities.
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CARDAMON GINGER CHAI RECIPE
1.25 cps. water
1 cp. milk*
2 T. organic fresh ground ginger root**
1 T. Indian “gunpowder tea” ***
1 tsp. green cardamon pods****
1. Bring water and ground ginger root to a boil in a saucepan.
2. Immediately add tea & ground cardamon, and stir. Boil for 1 minute. (Be careful and make sure it doesn’t boil over the pot.)
3. Turn down mixture, and let simmer 5 minutes.
4. After simmer, add milk of your choice, and bring to a boil. (Be careful and make sure it doesn’t boil over the pot.)
5. Immediately strain, using fine mesh strainer, into your cup, adding sugar to taste.
6. OPT: If you want to make it Indian style, add coconut sugar, light muscovado, or light brown sugar to the cup. (Using white sugar doesn’t give it that caramel taste. The darker sugars balance the spices and “corrects” the chai.)
*VEGAN? Use organic unsweetened soy milk. NON-VEGAN? Whole cows milk will be richer tasting, and mimic the taste in India.
**coarsely chopped in a food processor with skin on
***Brooks Red Label or Wagh Bakri brand teas are good choices
****coarsely ground using a coffee grinder or mortar & pestle
Anne Bain
Hi all,
Just to confirm we will be having our daily Pranayama session tomorrow Tuesday March 24 8:30-9:00am PT:
Zoom Meeting https://zoom.us/j/5764902076
Also the Pranayama page has been updated, with links with more information about the different techniques and a translation of the closing chant OM Sahana Vavatu.
