Most of the time, we barely notice we are breathing. It is so automatic it happens without us being aware of it, yet we couldn't live without it! To embrace the importance of breath, try breathing as a simple meditative practice. Lie down, or sit up so that you are relaxed and simply, BREATHE! Feel the breath as it travels in through the nostrils. Follow it down into the ribcage, lungs, belly. Feel the movement that it causes in your body. Exhale and feel how the air goes back out again. Bring all your awareness, all your focus to the breath. Don't control, just OBSERVE.
Next time you get on your yoga mat, bring this newly found awareness into your asana practice. An essential part of ashtanga is the vinyasa. The breath is in sync with the movement. In fact, the breath is the movement.
Pay attention to how you move in to and out of poses. Each movement should come with an inbreath or an outbreath. You can adjust your breathing according to each individual pose. Some poses require giving in, relaxing. To do this, slow down the breath. To increase your energy and intake of air in a difficult pose, breath more strongly and vigorously. In whatever way you breathe, make it suit how you feel in that particular moment in time. This will enhance your practice and ground you to the each moment as it happens. On or off the mat.
Thursday 18 February 2010
Tuesday 2 February 2010
Chai - a nice cuppa cha
On Meri's arrival back to the UK from her trip to Goa with Rolf and Marci Naujokat I was duly handed a bag of genuine Indian Chai Masala spices! Its been a long time since I had a cup of chai (a term from which the colloquial term "cuppa cha" comes from) so I decided to crack open the Assam and Darjeeling and get a brew on.
Historically, this brew dates back from the early 1900s when the British-owned Indian Tea Association encouraged Indian factories, mines, and textile mills to provide tea breaks for their workers. It was originally the standard 'milk-with-one-sugar' brew, but the Indians knew better than that and decided to greatly increase the amount of milk and sugar and add a blend of spices, and voila!, we have the popular modern-day brew known as chai.
Recipes vary, differing mostly on ratio of water/milk and the types of spices used, although cardamom is always used (the essential flavour-giving spice). Interesting fact: I noticed on Rick Stein's Far Eastern Odyssey (a TV show back in 2009) condensed milk was used as it helps to double the sweetness! Yes! However, I am yet to try this and tend to use whole milk and NO water, lots of sugar, and ghee. This is why I have called this ashtanga chai - for ashtanga practitioners only! It is quite a drink, sugary and filling, so it is ok to drink this every day but only if you have a regular ashtanga practice! ha!
INGREDIENTS:
1 cup whole milk
1 teaspoon of Darjeeling Tea
1 teaspoon of Assam Tea
1 tablespoon sugar, or to taste
1/4 teaspoon Chai Masala
Ghee (optional)
INSTRUCTIONS:
Combine the milk, tea leaves and sugar in a small, heavy saucepan over medium-high heat. As it slowly comes to a simmer, swirl often to incorporate the sugar and keep an eye on the heat to prevent the milk from burning. A thin film will form on the surface and the milk will turn golden.
When the milk comes to a low boil, reduce heat, and allow to simmer for 2 minutes. Add 1/4 teaspoon of Chai Masala and simmer gently, swirling occasionally, for another 3 minutes.
Set a small strainer over a tea cup. To create foam, hold the saucepan a foot or more above the cup and pour in the chai, then let rest for a minute or two. Dust with a small pinch of spice mix.
To replenish even more ojas*, add 1/4 teaspoon of ghee at the base of the tea cup before pouring in the chai. Stir well!
Yields 1 cup
* Ojas, a subtle substance within the body that provides vitality, enthusiasm and strength
Historically, this brew dates back from the early 1900s when the British-owned Indian Tea Association encouraged Indian factories, mines, and textile mills to provide tea breaks for their workers. It was originally the standard 'milk-with-one-sugar' brew, but the Indians knew better than that and decided to greatly increase the amount of milk and sugar and add a blend of spices, and voila!, we have the popular modern-day brew known as chai.
Recipes vary, differing mostly on ratio of water/milk and the types of spices used, although cardamom is always used (the essential flavour-giving spice). Interesting fact: I noticed on Rick Stein's Far Eastern Odyssey (a TV show back in 2009) condensed milk was used as it helps to double the sweetness! Yes! However, I am yet to try this and tend to use whole milk and NO water, lots of sugar, and ghee. This is why I have called this ashtanga chai - for ashtanga practitioners only! It is quite a drink, sugary and filling, so it is ok to drink this every day but only if you have a regular ashtanga practice! ha!
INGREDIENTS:
1 cup whole milk
1 teaspoon of Darjeeling Tea
1 teaspoon of Assam Tea
1 tablespoon sugar, or to taste
1/4 teaspoon Chai Masala
Ghee (optional)
INSTRUCTIONS:
Combine the milk, tea leaves and sugar in a small, heavy saucepan over medium-high heat. As it slowly comes to a simmer, swirl often to incorporate the sugar and keep an eye on the heat to prevent the milk from burning. A thin film will form on the surface and the milk will turn golden.
When the milk comes to a low boil, reduce heat, and allow to simmer for 2 minutes. Add 1/4 teaspoon of Chai Masala and simmer gently, swirling occasionally, for another 3 minutes.
Set a small strainer over a tea cup. To create foam, hold the saucepan a foot or more above the cup and pour in the chai, then let rest for a minute or two. Dust with a small pinch of spice mix.
To replenish even more ojas*, add 1/4 teaspoon of ghee at the base of the tea cup before pouring in the chai. Stir well!
Yields 1 cup
* Ojas, a subtle substance within the body that provides vitality, enthusiasm and strength
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