Saturday, June 12, 2010

Yoga & Ayurveda

Yoga is not an ancient myth buried in oblivion.
It is the most valuble inheritance of the present.
It is the essential need of today and the culture of tomorrow.
-Swami Satyananda Saraswati

Today has been long and intensive, but extremely fascinating. When you are really into something you stay alert no matter what. Along with 16 other yoginis I joined Jodi Boones workshop Yoga & Ayurveda. A well-informed and experienced yoga teacher has guided us to the healing knowledge of Ayurveda, the sister science of yoga.

I have today got a deeper understandning about the doshas Vata, Pitta and Kapha. It has been an unusual yogasession, studying other yoginis tongues, eyes, nails, hair and pulse. I would never had believed that my "weaknesess" would show up on my tongue. On the contrary I understand that the nails, hair and pulse restore everything and work as the mirror of the body.

After all ayurvedic lecture and practical testing it felt wonderful to spread out the toes on the yogamat and set in for a strengthening, grounding and calming Vatayoga lesson.

The best part after today's workshop is that I am more sure about me doing the right thing. Getting this confirmed just pushes me further ahead in the right direction. The best bonus is that the session continues tomorrow.


  1. Jag köper med till er en påse (500g) att testa, sen får du rosta själv från era majskolvar med följande instruktioner:

    To make corn tea — cut corn kernels off two large or three small ears of corn and set cobs aside. Field corn or ears with large yellow kernels makes richer tea than peaches and cream types but both can be used. Spread kernels on baking sheet and bake at 325oF, turning often with a spatula and roast until kernels loose all their moisture and turn golden. Empty kernels into saucepan along with the cobs which have been broken to fit into pot. Add boiling water. Reduce heat and simmered covered for 40 minutes. Raise heat and boil vigorously for 10 more minutes. Remove from heat and discard cobs. Serve with some corn added to each cup of tea. This tea is very satisfying and is guaranteed to take the edge off hunger pangs between meals.

  2. i just tried to follow your blog. im not sure if it was successful because i had to go through the process in swedish! an adventure...!