Sharing Yoga & Ayurveda in Boston and Beyond.
Ayurveda Boston with Kate O'Donnell
Spring is Coming
Looking to book an Ayurvedic Consultation?
Please visit my calendar to find a time, and email me to book it.
And find more information about cost, special packages, and what happens at a consultation here.
I'm back in Boston. I am up to a lot, so check out my workshops page about spring cleanse, Ayurvedic Lifestyle Series, NH Retreat, and others. It's amazing every year to see the yoga students come out of the woodwork again after the winter falling-off-the-wagon. I can see the benefits of the practice reflected in the healthy glow of those who kept it up through the cold months. That being said, if you are looking to join us, April 20th I am teaching an Introduction to Mysore class, $75 includes a month of free yoga.
For those of you looking to lighten up next month, here's the spring cleanse dates. I will be introducing a new, moderate format for spring, so come on down to Karma South End, don't fear.
I will begin teaching again at Karma's South End location starting on March 28. My first Mysore-style class of 2013 is FREE so if we seen eachother for a while- drop on in!!!
News for yogis:
Last fall, I shifted the location of my Mysore program and Ayurveda consulting practice to Karma yoga's South End location. Same time, same yoga, different place. Find it.
Teaching the Mysore program again, starting March 28.
Rather stay home? 6 Bucks will get you an MP3 of my guided meditation so you can get your Ayurveda on.
Yoga for Spring:
Honestly...take a long, brisk walk outside in the morning sunshine. Breath deeply through the nose. Sprint after squirrels and listen to birds. Get outside!
Spring Style Hummus
I make this a few times/month and always have a protein on hand. The dry quality of chick pea balances the watery quality of the season. Be sure to serve atop steamed veggies and grains, so your meal is still warm. In spring, I take it warm with Rye crackers or steamed kale and brown rice.
Soak 2 c chick peas overnight, next day rinse and cover with double the amount of fresh water to cook while you are doing something else (about an hour). When done and cooled, strain and put in the blender with: ¼ c good olive oil, ¼ c fresh lemon juice , ¼ c Tahini (sesame butter), sea salt to taste. In spring, you can even use one clove of garlic if you like, or a pinch or 2 cayenne or red pepper flakes. Blend with the water- you will have to move in batches with the blender and mix it all up at the end. To get thicker hummus, use a food processor. You can vary this with spring greens blended in (fresh parsley, fresh arugula, a hint of mustard green).
Check the Resources page for more recipes.
I'm working on a cookbook, with photographer Cara Brostrom! We will be creating a buzz by offering a free e-book of spring recipes. Stay tuned.
Spring Diet Tip:
The tastes we want to eat more of: bitter, pungent, astringent. When you go to the grocery store this month, don't just buy the same. Open you eyes to the bitter taste (it's better than it sounds). Anything green is on the menu- arugula, spinach, kate, mustard greens, chicory! Pucker up for grapefruits and lemons. Why not buy something crazy like endive??? Go home and look it up, I guarantee you will find an easy soup recipe. I dare you.
And those of you hot-heads, it's the season to enjoy a pinch of pepper and a hit of hot sauce.