By Guest Writer Claire Lebek
There is something so comforting when the air becomes crisp and clear~ the refreshing feeling breathing as you take a wintery walk in nature~, hearing the rain on the roof, or cozy inside as you watch the rain fall outside. It feels easier to say ‘no’ to commitments or to nights out as there is something quintessentially nurturing to be sitting by your fire place, UGG boots on with your favourite blanket, total hibernation from the external world and elements if you like.
Human’s natural instinct is like all other species, and in alignment with the seasons. We require wintertime to restore and replenish and it is vital for our optimal health. In Traditional Chinese Medicine (TCM), Winter is considered the most Yin in nature, introspective, restful, and a time to consolidate your QI before the new life and energy that Spring offers. Our Kidneys, in TCM, are home to our original source of Yin and Yang and provides vital energies to our whole body and other organs. Winter can become a sacred time to build Qi in our bodies and nurture these precious adaptive Kidney Energies. Practices to support these energies are having a regular pranayama and meditation practice; ensuring you have good quality sleep; avoiding late nights and excess coffee; as well as care with the quality and preparation of foods that we eat. Warm and slow cooked foods, with warming spices such as cinnamon and ginger are most easily digested and strong source of QI for our bodies. Winter is a time to avoid raw foods and icy drinks. ‘The Favourite’ soup recipe below, has become a firm favourite in my house and incorporates these philosophies.
In your yoga practice you may find yourself breathing and listening more intuitively, as you move to sequences and poses that feel more supportive of your adrenal health and nervous system. Slower meditative sequences and restorative type holds and poses and Yoga Nidra are great options. One of our favourite restorative poses is Viparita Karani. Along with the many added benefits it is beneficial for the lymphatic system, calms the mind and regulates our hormones and nervous system, and it is such a soothing pose to do before bed. For more reading and detailed instructions click the link to Gina’s post on Viparita Karani here.
Four Delicious Variations of Viparita Karani Pose
Winter Red Lentil and Vegetable Soup
On a cold, wintery evening a few years back at a YogaHara team meeting, Gina provided this soup, to 8 hungry YogaHara teachers, and kindly shared the recipe. It has become an all round staple and favourite in the winter. It is brilliant on a cold winter day with its warm spices and easy to digest, but filling red lentil. It's incredibly easy, and never fails.
In the recipe ‘finely diced’ means anything that works for you, but under 1 cm. The curry powder you use here will matter find a good one you like. The tamari grounds and salts the sweetness of the sweet potato. If you use pumpkin, it may be you need to add a bit more sweetness (such as a pear juice concentrate, or touch of rapadura) just to add back that extra tone of sweetness. Use only the best quality tamari and mirin. I use Spiral brand, which is made in the traditional manner, using whole and high quality ingredients.
Ingredients
2 tablespoons (40ml) Ghee (or coconut oil)
1 leek finely sliced and washed, or 1 onion finely diced
2 good size celery stalks, finely sliced
2 tablespoons roughly chopped coriander stem
7 - 8 cm piece fresh ginger, peeled and finely diced or grated
1 teaspoon each ground cumin and ground coriander
1 teaspoon nice curry powder
1 1/4 cups split red lentils (these have no skin), checked for any stones and washed
350g orange sweet potato or lovely, ripe well flavoured pumpkin (or both, it's a really flexible recipe)
2 - 3 medium carrots, skin on, finely diced
2 litres vegetable stock
2 teaspoons tamari (or to taste)
2 - 3 teaspoons mirin (or to taste)
1 - 2 tablespoons fresh coriander leaf, roughly chopped
Method
Heat the fat in a large, heavy - based pot ( I used my 24cm cast iron) and add the leek/onion, celery, coriander stem and ginger and cook for 5 minutes over a medium heat. Add the cumin, ground coriander and curry powder and cook for another minute or so, stirring. Add the lentils, veggies and stock. Cook at a simmer for about 1 hour, or until the lentils look well cooked down. If it's too thin (it shouldn't be) just reduce it down a bit. Check for taste, adding tamari (to salt and earth it) and mirin (to open up and balance the lentils) as needed. ~ Soup Credit: Jude Blereau
Enjoy X
