A very simple but powerful message!
I'm not usually a fan of eating solids for breakfast, for me a smoothie or juice is a perfect start. Sometimes though I get a hankering for something different so I decided to make oatmeal. Raw oatmeal is super easy to make, but it's important to soak them beforehand. Here's an extract from Nourishing Traditions which explains the reason why oats should be soaked -
All grains contain phytic acid (an organic acid in which phosphorous is bound) in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron especially zinc in the intestinal track and block their absorption. This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long-term, many other adverse effects. Soaking allows enzyme, lactobacilli and other helpful organisms to break down and neutralize phytic acid. As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits. 
As a yoga teacher one of the most common things I hear the students say after class is apologising for not being perfect – for having to sit out of postures, for not doing as well as they think they should have and without even realising, putting themselves down, always thinking that they should be better.
Massaman curry is a traditional Thai dish usually made with beef, lamb or chicken. It's got a slight tangy flavour that differs from other curries, usually from the fish sauce and tamarind flavouring. I love the scent of lemongrass and keffir leaves so I thought I'd turn this into a vegan dish with tofu and lots of vegetables.
Loaded with sweet potatoes, beans, carrots and capsicum, it's a healthy vegan alternative with the same thick coconut tangy curry flavour. Easy to make and stores in the freezer wonderfully to have for later.  The sport of yoga asana has been celebrated in the United States for over a decade. Inspired by a long-standing tradition of holding yoga competitions in India, the United States Yoga Federation (USA Yoga) has run regional and national championships for 11 years. Some people believe that yoga should not be a competition while others see if as an opportunity to further their practice and challenge themselves mentally. Whatever side of the fence you sit on, here is a few words of inspiration and motivation!
Massaman curry is a traditional Thai dish usually made with beef, lamb or chicken. It's got a slight tangy flavour that differs from other curries, usually from the fish sauce and tamarind flavouring. I love the scent of lemongrass and keffir leaves so I thought I'd turn this into a vegan dish with tofu and lots of vegetables.
The first step is to make the paste. You can always get store made paste, make sure however they are vegan. A lot have fish sauce as an ingredient. Maesri does a really good range of curry pastes that are vegan if you are short on the ingredients. However I love making everything from scratch, the fresh ingredients makes this paste divine. It's quite simple to make, as long as you have all the ingredients it's a simple whiz up in the blender. I usually double the ingredients and make a large jar (roughly 2 cups) and then store the leftover in the fridge or freezer until the next time I crave curry! I'll post up the curry recipe shortly as well. |
"I am not what happened to me,
I am what I choose to become" Carl Gustave Jung I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.
I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself. I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now. Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies. I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can. I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey... Archives
August 2019
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