Yoga Milk

My life has been inspired and motivated by Yoga, which means, virtually everything I read or see or do, has a thread relating it back to Yoga.

 

Which is why this article made perfect Yoga sense to me:

 

Chocolate Milk: The New Sports Drink

 

 

And this one:

Chocolate milk beats sports drinks for post-exercise muscle recovery

 

So how does this relate to Yoga?

 

Because of Yogi Milk.  Or at least, that’s what I call it.

 

In Ayurveda, literally, the “science of long life”, or the Yogic approach to health and longevity, there is a milk recipe used to promote strength and recovery.  I call it Yogi’s Milk or Yoga Milk because in every reference I have found for it, it is recommend for the Yogi – one dedicated to Hatha and Raja Yoga – to assist them in both practices (physical and meditational, respectively).

 

So what is Yoga Milk?

 

Its 2 cups of milk, 1 tablespoon of ghee, and 1 teaspoon of cumin (seed or powder).  Simply sauté the cumin in ghee until the aroma is released (about 30 seconds), then add this to a blender, where the milk is.  Switch it on, blend and enjoy!

 

So when would you drink this?

 

Well, there is a great deal of conversation about eating or not-eating before a work out; and some sound science to promote both ideas.  For me, it comes down to body constitution.  Simply put: some people can eat before working out, and some cannot not.

 

Often, those who cannot, experience dizziness or weakness; and for those, Yoga Milk may be a way to overcome that.

 

Likewise, Yoga Milk – akin to the chocolate milk in the articles above – can be used post workout.  I for one have done so with success.  But hey .. that’s my body type, so it’s best to try it our for yourself!

Sick and Don’t Know Why?

Headaches?  Stomach Problems?  Acne?  Allergies?  Diarrhea?  General aches and pains?

Clues to Gluten Sensitivity

15 March 2011

Wall Street Journal Online

Lisa Rayburn felt dizzy, bloated and exhausted. Wynn Avocette suffered migraines and body aches. Stephanie Meade’s 4-year-old daughter had constipation and threw temper tantrums.

Some people claim that eating gluten products can cause health problems like body aches and chronic fatigue — and even some behavioral problems in children. WSJ’s Melinda Beck talks with Kelsey Hubbard about a new study that sheds light on what may be going on.

All three tested negative for celiac disease, a severe intolerance to gluten, a protein found in wheat and other grains. But after their doctors ruled out other causes, all three adults did their own research and cut gluten—and saw the symptoms subside.

A new study in the journal BMC Medicine may shed some light on why. It shows gluten can set off a distinct reaction in the intestines and the immune system, even in people who don’t have celiac disease.

“For the first time, we have scientific evidence that indeed, gluten sensitivity not only exists, but is very different from celiac disease,” says lead author Alessio Fasano, medical director of the University of Maryland’s Center for Celiac Research.

The news will be welcome to people who have suspected a broad range of ailments may be linked to their gluten intake, but have failed to find doctors who agree.

“Patients have been told if it wasn’t celiac disease, it wasn’t anything. It was all in their heads,” says Cynthia Kupper, executive director of the nonprofit Gluten Intolerance Group of North America.

The growing market for gluten-free foods, with sales estimated at $2.6 billion last year, has made it even harder to distinguish a medical insight from a fad.

Although much remains unknown, it is clear that gluten—a staple of human diets for 10,000 years—triggers an immune response like an enemy invader in some modern humans.

The most basic negative response is an allergic reaction to wheat that quickly brings on hives, congestion, nausea or potentially fatal anaphylaxis. Less than 1% of children have the allergy and most outgrow it by age five. A small number of adults have similar symptoms if they exercise shortly after eating wheat.

At the other extreme is celiac disease, which causes the immune system to mistakenly attack the body’s own tissue. Antibodies triggered by gluten flatten the villi, the tiny fingers in the intestines needed to soak up nutrients from food. The initial symptoms are cramping, bloating and diarrhea, similar to irritable bowel syndrome, or IBS, but celiac disease can lead to malnutrition, osteoporosis and other more serious health problems that can result in early death. It can be diagnosed with a blood test, but an intestinal biopsy is needed to be sure.

The incidence of celiac disease is rising sharply—and not just due to greater awareness. Tests comparing old blood samples to recent ones show the rate has increased four-fold in the last 50 years, to at least 1 in 133 Americans. It’s also being diagnosed in people as old as 70 who have eaten gluten safely all their lives.

“People aren’t born with this. Something triggers it and with this dramatic rise in all ages, it must be something pervasive in the environment,” says Joseph A. Murray, a gastroenterologist at the Mayo Clinic in Rochester, Minn. One possible culprit: agricultural changes to wheat that have boosted its protein content.

Gluten sensitivity, also known as gluten intolerance, is much more vague.

Some experts think as many as 1 in 20 Americans may have some form of it, but there is no test or defined set of symptoms. The most common are IBS-like stomach problems, headaches, fatigue, numbness and depression, but more than 100 symptoms have been loosely linked to gluten intake, which is why it has been so difficult to study. Peter Green, director of the Celiac Disease Center says that research into gluten sensitivity today is roughly where celiac disease was 30 years ago.

In the new study, researchers compared blood samples and intestinal biopsies from 42 subjects with confirmed celiac disease, 26 with suspected gluten sensitivity and 39 healthy controls. Those with gluten sensitivity didn’t have the flattened villi, or the “leaky” intestinal walls seen in the subjects with celiac disease.

Their immune reactions were different, too. In the gluten-sensitive group, the response came from innate immunity, a primitive system with which the body sets up barriers to repel invaders. The subjects with celiac disease rallied adaptive immunity, a more sophisticated system that develops specific cells to fight foreign bodies.

The findings still need to be replicated. How a reaction to gluten could cause such a wide range of symptoms also remains unproven. Dr. Fasano and other experts speculate that once immune cells are mistakenly primed to attack gluten, they can migrate and spread inflammation, even to the brain.

Indeed, Marios Hadjivassiliou, a neurologist in Sheffield, England, says he found deposits of antibodies to gluten in autopsies and brain scans of some patients with ataxia, a condition of impaired balance.

Could such findings help explain why some parents of autistic children say their symptoms have improved—sometimes dramatically—when gluten was eliminated from their diets? To date, no scientific studies have emerged to back up such reports.

Dr. Fasano hopes to eventually discover a biomarker specifically for gluten sensitivity. In the meantime, he and other experts recommend that anyone who thinks they have it be tested for celiac disease first.

For now, a gluten-free diet is the only treatment recommended for gluten sensitivity, though some may be able to tolerate small amounts, says Ms. Kupper.

“There’s a lot more that needs to be done for people with gluten sensitivity,” she says. “But at least we now recognize that it’s real and that these people aren’t crazy.”

[GRAIN-0314]

 

Print This and Keep It With You!

What’s really in the food? The A to Z of the food industry’s most evil ingredients

28 July 2011

Mike Adams, Health Ranger

(NaturalNews) Ever wonder what’s really in the food sold at grocery stores around the world? People keep asking me, “What ingredients should I avoid?” So I put together a short list that covers all the most toxic and disease-promoting ingredients in the food supply. These are the substances causing cancer, diabetes, heart disease and leading to tens of billions of dollars in unnecessary health care costs across America (and around the world).

If you want to stay healthy and out of the hospital, read ingredients labels and make sure you avoid all these ingredients:

Acrylamides – Toxic, cancer-causing chemicals formed in foods when carbohydrates are exposed to high heat (baking, frying, grilling). They’re present in everything from bread crusts to snack chips, and because they aren’t intentional ingredients, acrylamides do NOT have to be listed on labels.

Aspartame – Chemical sweetener that causes neurological disorders, seizures, blurred vision and migraine headaches. (http://www.naturalnews.com/030918_a…)

Autolyzed Proteins – Highly processed form of protein containing free glutamate and used to mimic the taste-enhancer chemical MSG.

BPA (Bisphenol-A) – A hormone mimicking chemical found in nearly all food packaging plastics. Active in just parts per billion, BPA promotes cancer, infertility and hormone disorders. It also “feminizes” males, promoting male breast growth and hormone disruption (http://www.naturalnews.com/032860_B…).

Casein – Milk proteins. Hilariously, this is widely used in “soy cheese” products that claim to be alternatives to cow’s milk. Nearly all of them are made with cow’s milk proteins.

Corn Syrup – Just another name for High Fructose Corn Syrup (see below). Frequently used in infant formula products (http://www.naturalnews.com/029863_S…).

Food Colors – FD&C Red #40, for example, is linked to behavioral disorders in children. Nearly all artificial food colors are derived from petroleum, and many are contaminated with aluminum.

Genetically Modified Ingredients – Not currently listed on the label because the GMO industry (Monsanto and DuPont) absolutely does not want people to know which foods contain GMOs. Nearly all conventionally grown corn, soy and cotton are GMOs. They’re linked to severe infertility problems and may even cause the bacteria in your body to produce and release a pesticide in your own gut. If you’re not eating organic corn, you’re definitely eating GMO corn. (http://www.naturalnews.com/026426_G…) Learn more at www.ResponsibleTechnology.org or watch my GMO music video (hilarious) at www.NaturalNews.com/NoGMO

High Fructose Corn Syrup – A highly processed liquid sugar extracted with the chemical solvent glutaraldehyde and frequently contaminated with mercury (http://www.naturalnews.com/032948_h…). It’s also linked to diabetes, obesity and mood disorders. Used in thousands of grocery items, including things you wouldn’t suspect like pizza sauce and salad dressings.

Homogenized Milk – The fats in the milk are artificially modified to change them into smaller molecules that stay in suspension in the milk liquid (so the milk fat doesn’t separate) (http://www.naturalnews.com/022967_m…). While it makes milk look better on the shelf, it’s also blamed for promoting heart disease and may contribute to milk allergies. Raw milk is healthier, which is why the government had outlawed it (http://www.naturalnews.com/029322_r…).

Hydrochloride – When you see anything hydrochloride, such as Pyridoxine Hydrochloride or Thiamin Hydrochloride, those are chemical forms of B vitamins that companies add to their products to be able to claim higher RDA values of vitamins. But these are synthetic, chemical forms of vitamins, not real vitamins from foods or plants. Nutritionally, they are near-useless and may actually be bad for you. Also watch out for niacinamide and cyanocobalamin (synthetic vitamin B-12). (http://www.naturalnews.com/032766_c…)

Hydrolyzed Vegetable Protein – A highly processed form of (usually) soy protein that’s processed to bring out the free glutamate (MSG). Use as a taste enhancer.

Partially Hydrogenated Oils – Oils that are modified using a chemical catalyst to make them stable at room temperature. This creates trans fatty acids and greatly increases the risk of blocked arteries (http://www.naturalnews.com/027445_f…). It also promotes what I call “sludge blood,” which is thick, viscous blood that’s hard to pump. This is usually diagnosed by doctors as “high blood pressure” and (stupidly) treated with blood-thinning medications that are technically the same chemicals as rat poison (warfarin) (http://www.naturalnews.com/023149_d…).

Phosphoric Acid – The acid used in sodas to dissolve the carbon dioxide and add to the overall fizzy-ness of the soda. Phosphoric acid will eat steel nails. It’s also used by stone masons to etch rocks. The military uses it to clean the rust off battleships. In absolutely destroys tooth enamel (http://www.naturalnews.com/021774.html). Search Google Images for “Mountain Dew Mouth” to see photos of teeth rotted out by phosphoric acid: http://www.google.com/search?q=moun…

Propylene Glycol – A liquid used in the automotive industry to winterize RVs. It’s also used to make the fake blueberries you see in blueberry muffins, bagels and breads. (Combined with artificial colors and corn syrup.) See shocking “Fake Blueberries” video at: http://www.naturalnews.tv/v.asp?v=7…

Sodium (Salt) – The processed white salt lacking in trace minerals. In the holistic nutrition industry, we call it “death salt” because it promotes disease and death. Real salt, on the other hand, such as “dirty” sea salt or pink Himalayan salt, is loaded with the trace minerals that prevent disease, such as selenium (cancer), chromium (diabetes) and zinc (infectious disease). Much like with bread and sugar, white salt is terrible for your health. And don’t be fooled by claims of “sea salt” in grocery stores. All salt came from the sea if you go far back enough in geologic time, so they can slap the “sea salt” claim on ANY salt!

Sodium Nitrite – A cancer-causing red coloring chemical added to bacon, hot dogs, sausage, beef jerky, ham, lunch meats, pepperoni and nearly all processed meats. Strongly linked to brain tumors, pancreatic cancers and colon cancers (http://www.naturalnews.com/007024.html). The USDA once tried to ban it from the food supply but was out-maneuvered by the meat industry, which now dominates USDA regulations. Sodium nitrite is a complete poison used to make meats look fresh. Countless children die of cancer each year from sodium nitrite-induced cancers.

Soy Protein – The No. 1 protein source used in “protein bars,” including many bars widely consumed by bodybuilders. Soy protein is the “junk protein” of the food industry. It’s made from genetically modified soybeans (often grown in China) and then subjected to hexane, a chemical solvent (http://www.naturalnews.com/026303_s…) that can literally explode.

Sucralose – An artificial chemical sweetener sold as Splenda. The sucralose molecule contains a chlorine atom (http://www.naturalnews.com/027491_a…). Researchers have repeatedly found that artificial sweeteners make people fat by actually promoting weight gain (http://www.naturalnews.com/024543_h…).

Sugar – The bleached, nutritionally-deficient byproduct of cane processing. During sugar cane processing, nearly all the minerals and vitamins end up in the blackstrap molasses that’s usually fed to farm animals. (Blackstrap molasses is actually the “good” part of sugar cane juice.) Molasses is often fed to farm animals because every rancher knows that farm animals need good nutrition to stay alive. Amazingly, conventional doctors don’t yet realize this about humans, and they continue to claim that eating sugar is perfectly fine for you. Sugar promotes diabetes, obesity, mood disorders and nutritional deficiencies.

Textured Vegetable Protein – Usually made of soy protein which is extracted from genetically modified soybeans and then processed using hexane, an explosive chemical solvent (see Soy Protein, above). Widely used in vegetarian foods such as “veggie burgers” (most of which also contain MSG or Yeast Extract, by the way).

Yeast Extract – Hidden form of MSG that contains free glutamate and is used in many “natural” food products to claim “No MSG!” Yeast extract contains up to 14% free glutamate. You’ll find it in thousands of grocery store products, from soups to snack chips. I even once spotted it used on fresh meat!

Food label tricks

Here’s a trick food companies frequently used to pack more sugar into their products without making sugar look like the first ingredient:

Ingredient labels, you see, must list the most prominent ingredients first, and some consumers might freak out of they saw a box of cereal that said, “Sugar, whole grain wheat, corn” and so on. Instead, the company uses 3 or 4 different forms of sugar to distribute them farther down the label, like this:

“Whole grain wheat, sugar, corn syrup, corn syrup solids…”

This way, the first ingredients looks like “whole grain wheat” when, in reality, the cereal might be over fifty percent sugars!

How to buy honest food

• Shop are your local farmer’s market, food co-op or CSA.

• In the USA, look for the USDA Organic label on foods. This is a legitimate claim to being certified organic. It’s one of the few programs run by the USDA that actually has integrity.

• Read the ingredients labels! If you see names of chemicals you can’t pronounce, don’t buy it.

• Buy more unprocessed food ingredients and make your own meals rather than buying ready-to-eat, processed foods, which are almost universally formulated with disease-promoting ingredients.

• GROW some of your own food! The best food you can ever eat is food from your own garden.

How to learn more about what’s really in your food

Read NaturalNews. I’m the editor of NaturalNews, and I cured my own borderline diabetes, high cholesterol and near-obesity using nothing but healing foods.

The more you read NaturalNews, the more you’ll learn about what to avoid in your foods and what to BUY that’s loaded with nutrition! We cover natural cures, superfoods nutrition, juicing, raw foods, nutritional supplements, healing herbs and much more. You can subscribe to our free email newsletter using the form below.

We teach you what the mainstream food industry doesn’t want you to know(and what the mainstream media won’t dare report).

Saturated Fat – Forget what you’ve been told

An interesting article, certainly something to ponder .. and a new look at the Paleo Diet

“Americans largely embraced the anti-saturated-fat gospel, substantially cutting their consumption from about 13.5 percent of total calories in the early 1970s to about 11 percent of calories by 2000. In 2006, the American Heart Association recommended that people cut their saturated fat even more — down to 7 percent of total calories, which is half of what people were eating 40 years ago. But there have been unforeseen consequences, Krauss notes. “If you cut down on saturated fat, what do you replace it with?”

Food manufacturers responded by creating thousands of products in which saturated fat and cholesterol were replaced with refined carbohydrates, sugars and trans fats. And therein lies the problem. Not only do trans fats drive bodywide inflammation, but foods rich in refined carbohydrates and sugars trigger sharp increases in blood-sugar and insulin levels, which then set the stage for weight and blood-sugar problems — the leading risk factors for type 2 diabetes and CVD. “Replacing saturated fat with refined carbohydrates and sugars does not decrease CVD risk,” says Krauss. “More and more, the evidence shows that eating more refined carbs and sugars increases CVD risk.” “

Wild Affirmation

Breakfast ~ Lime and Coconut Water ~ I Am Refreshed!

2d Breakfast ~ Fruit and Green Smoothie ~ I Am Distinct!

Lunch ~ Green Smoothie ~ I Am Elated!

2d Lunch ~ Green Juice ~ I Am Robust!

Dinner ~ Green and Richly Fat ~ I Am Sustained!

2d Dinner ~ Green Juice ~ I Am Peace!


Live Chocolate Almond Milk

There are a few ways to enjoy this dreamy, creamy classic.  There is a basic recipe, then some fun variations, and then a truly splendid version for a special evening.  All of them are delicious!

STEP ONE: Make Almond Milk

-1 cup soaked almonds. Place them in a bowl, cover with pure water and let soak overnight. I do this before I go to bed at night.  The nutrients in almonds are more easily absorbed after soaking, so to get the best benefit from them, soak before eating.

-3-4 cups of pure water

3-8 dates, optional. Dates make a great sweetener for almond milk, and have an impressive list of essential nutrients, vitamins and minerals.

After the almonds have soaked, drain and place in a blender with the 3-4 cups of pure water (thin or thick milk, personal preference), and the dates.

Blend on high for about two minutes. Strain the mix to remove the almond granules (some people like to keep this because its a great addition to .. cookie or bread recipes, for example).

You can make larger batches because it stores well .. for at least 4-5 days in the frig, in an air-tight container.

OR: Use store bought Almond Milk

EASY ALMOND MILK:

-2 cups Almond Milk

-1/4 cup raw cacao nibs

Blend until smooth .. enjoy!

A VARIATION:

To the above, add a ½ cup of live young coconut, or a ¼ cup of dried/shredded.  Blend and enjoy!

ANOTHER VARIATION (one of my favs!):

-2 cups Almond Milk

-2 Tbs raw cacao nibs

-1 tsp maca powder (or 1 Tbs goji berries)

Blend and enjoy!

Now, this next one involves an ingredient that you may not have access to.  Being close to Atlanta, GA, Ive found it at Sevananda .. what Im referring to is cacao butter.

WARM ALMOND CACAO MILK

-2 cups Almond Milk

-2 inch square of cacao butter (also spelled ‘cocoa)

-1 tsp royal honey, or 1 Tbs sweetener of your choice

Optional: 2 Tbs raw cacao nibs (this recipe is wonderful with jus the three ingredients; the addition of raw cacao nibs makes it rich.)

Blend all until smooth .. then heat.  As a Live Vegan I put this in the dehydrator at 110 for an hour, but this can be heated on the stove .. on a low flame, just until the cacao butter is melted and blended.  Do not boil .. cacao butter has a low melting point so it does’nt take much heat!  This recipe is warm and comforting, so put on some fuzzy slippers, curl up with a book under your favorite blanket, and sip yourself into heavenly bliss!

Eat Well, Be Well!

Yogini Valarie

Live Fast, Day One

Live Fast, Day One.   Regardless of fasting, I always start the day with lime and coconut water.

Lime (akin to Lemon) gentle awakens the digestive system from its overnight sleep-fast; making it gentle on the body .. the best way to break-fast.

Lime stimulates the liver in the production of bile, which activates the digestive system; very important for the absorption of nutrients.  Many think that the vitamins, minerals and other nutrients from the food they eat are automatically absorbed by the body.  This is not always the case.  A healthy digestive system coupled with a healthy lower intestine – the ‘heart’ of nutrient absorption – is a must.

Coconut water’s benefits are many; first, it is rich in lauric acid, which is an antibacterial, antifungal and antiviral, then, it is one of the highest sources of electrolytes known to man.

The creative genius of Coconut Water is wondrous to ponder, for it is remarkably close to blood plasma (plasma being 55% of human blood); enough that in an emergency it can be used in blood transfusions.  Therefore, Coconut Water is a universal donor.

Coconut Water will lower blood pressure, boost energy levels, purify the blood, lower cholesterol, fortify the immune system, increase metabolism .. which promotes healthy thyroid function, improves diabetes and chronic fatigue, reduces heart disease, rejuvenates skin to prevent wrinkles, and helps one maintain a healthy weight.  Coconut Water can be drank daily, and are best in their young form.

Finally, Coconuts are prehistoric plants that can survive many months floating at sea.  They are a seed upon the primordial waters of life!

This morning I weighed 129lbs.  I said a mantra to Shivaraj, and placed a crystal Mala about my neck.  Every day is a blessed day, and a day that begins with fasting, is worth many blessings.

Shanti and Metta!

PS: This blog entry will be updated throughout the day with every juice I drink on this, the beginning, of a Five Day Live Vegan Fast.

~ ~ ~

Took a sauna-type bath.   I did this by putting a space heater in the bathroom, then taking a very hot bath.   I exfoliated with Coconut Oil and volcanic sand, and then used a neti pot.   Heat coupled with exfoliation, and nasal cleansing are great ways to assist the body during a fast.   All the while, I listened to Shakti Mantras – songs to enliven female healing/empowerment energy.

The exfoliation and oils counter act rigidity in the muscles, soft tissue and joints, reaching deep to nourish the whole being.   Coconut and Sesame oils aid our deep breathing – pranayama – practice by creating a supply body and nervous system.   Both increase the flow of prana through the nadis (the bodies energy channels), and so increases ojas (vigor).

The neti cleanse alleviates allergies, sinus headaches, dizziness, and brain fatigue.

~ ~ ~

Green Juice.   One bunch Organic Spinach, one White Winter Beet, a thumb sized piece of ginger, and an Organic Apple.    I drink all juices through a straw, then ‘chew’ them.   The latter means to swish the juice around in the mouth for about 30 seconds.   Digestion begins in the mouth, so by chewing our juice, we not only aid the digestive process but we help assure the body receives the most nutrients.   For me, the process of chewing the juice takes about 45 minutes .. so it is a mindful process, allowing us to stay focused on the sacred process of healing.

~ ~ ~

Earthy Orange Juice.   Just made a lovely earthy orange colored juice made from Organic Savoy Cabbage, Organic Carrots, and Turmeric.

“Cabbage, garlic and onion”, my grandmother always said, “are god’s medicine on earth.”   And its true!   All three are incredible healthy, often cited as ‘poor man’s penicillin’, and have well established healing properties – either singly or together.

Turmeric has been used in India for over 2,500 years.   Its active ingredient – curcumin – has been shown to prevent and/or cure cancer in laboratory tests.   But then, its medicinal use has a long history in Ayurveda, where it is used to cleanse the liver, as an anti-inflammatory, to bolster the skin, heart and lungs, to purify the body and mind, and in the treatment of tumors.

Modern applications include use as an antibacterial, antioxidant, antiseptic (for open wounds and staph infections), for cardiovascular ailments, as a stimulant, a diuretic, in the treatment of food poisoning, ease gallstones and indigestion.

Turmeric helps regulate the female reproductive system, and purifies the uterus and breast milk (or lactation problems).   In men, it purifies and builds semen.  It is useful in reducing fever, easing diarrhea, and treating urinary disorders.   It is useful in reducing excess phlegm in the throat, and can be used to wash out the eyes and ears.   It helps balance cholesterol levels, boosts the immunity system, and modern research has found it beneficial in the treatment of Alzheimer’s.   For centuries, woman have used it as a beauty aid .. to clarify their skin.

Its a wonderful addition in the kitchen, with many applications.   For example, add it to cauliflower to prevent prostate cancer, and sprinkle on any food to boost the metabolism and so help with weight management.

In fact, there are so many benefits that I can’t list them all!   Simply search “turmeric health benefits” for additional information and ways you an add it to your diet today!

~ ~ ~

After the 5pm Yoga class, I juiced 1/2 a Sweet Potato, and an Apple.   Then, after the 7pm class I juiced an  Apple, Orange and Delicata.   The Sweet Potato makes a ‘heavy’ juice, so was very filling.   The Delicata – like all squash and winter pumpkins – are perfect juice ingredients during the cold months because they are seasonal.

I taught three Yoga classes today, and did Headstands in two of them.   The day has been a huge success!

Shanti and Metta!

Yogini Valarie Devi

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