I had a bit of a laugh reading this article, even though it sounds ridiculous it's amazing how many people do think like that. I remember when I first started Bikram yoga I never thought of my teachers having a life or wondered what they did outside the room, instead all I knew about them was what I saw during the time I was at the studio. As I went more and more and got to know them, it was like a lightbulb moment when I realised they were normal people, with their own lives outside the room and their own challenges in life, yet every day they're in the studio with a smile on their face helping the hundreds of people coming in for class.
Bikram Yoga consists of 26 postures and 2 breathing exercises. It's designed for everyone, any body shape or type, any age and all levels of practice. There is also an advanced series for experienced practitioners with 84 postures. From the beginners and the advanced series, yoga competitors choose 6 postures and during a 3 minute routine, they demonstrate their practice. Over the years I've heard people for and against the competitions, but each year more competitors sign up and it's still going strong, with the goal of reaching the olympics one day.
Easy to make, delicious and nutritious - this slight twist on a traditional bolognese is vegan friendly. I madethis sauce yesterday and used it with spaghetti but it can eaten with quinoa or even as a pizza topping. My goal for the next couple of months is to come up with really simple recipes that my non cooking husband can manage so that when the baby comes, he can take care of the cooking without the worry of complicated instructions and steps.
A slight twist on the bolognese sauce, loading it up with vegetables and eggplant, which soaks up the flavour of the tomato sauce so well. A wonderful collection of healthy veggies makes this a tasty and nutritious dish. Recently I've taken to making up easy and simple dishes as I'm preparing my husband for when the baby comes, he's going to have to cook instead of me for a while so the simpler the steps, the better for him!
This recipe isn't vegan but for those who are intolerant to cows milk (reacting to a particular protein in cows milk that humans cannot digest), often they'll find that sheep or goat products are okay for them. Manchego (Spanish) and pecorino (Italian) are two hard cheeses made from ewes milk which contains a sharp distinctive yet buttery flavour which is milder than goat sheep. My husband loves cheese and he loves cauliflower so as a treat I combined the two and made a very tasty dinner.
One of my favourite childhood memories growing up in Scotland was Granda MacLeod's cooking, he made some really great stuff, shrimp avocado cocktails, jelly trifles, jams of all flavours and of course soups. Soup is a big thing in Scotland, especially in the colder months, I remember sitting in the kitchen with the smell of bay leaves in the air waiting for chunky hearty soups. This particular recipe he made with barley and an assortment of vegetables, as I am gluten intolerant I substituted split peas (red lentils will work as well) as they have a mild flavour allowing everything the bay leaves to really shine through.
It's always amazing seeing all the different people who come into a yoga studio, over the years I've met career professionals, stay at home mums, holidayers, sports people, injured people searching for rehabilitation, dancers, kids and seniors all looking for peace of mind and improving their overall health. In fact my husband and I met at one of the trainings, where he was on staff and I was a visiting teacher. Fast forward a year and we're married with a baby on the way!
Chunky stews are a favourite of Nick and mine, and this week we were in the mood for Italian flavours. This super easy stew is simply cutting up all the ingredients and then letting it simmer to incorporate the flavours. A few simple herbs add to the flavour and all the different vegetables pack a punch of nutrients and health benefits. Enjoy it with fresh sourdough, quinoa or even sheep/goat yogurt which acts as sour cream, and have a hearty delicious feast!
There's been a lot of negativity about Bikram yoga in the press lately, but most of it has to do with the man himself, rather than the practice of Hatha Yoga. What bothers me is how people start confusing the two together; and either ridicule or put down Bikram yoga as if overnight the therapeutic benefits have been replaced by a hype of too strict postures in a overheated room that will harm people. Each style of yoga has their own discipline and set of rules, so why is Bikram yoga any less than Vinyasa or Ashtanga. I love this article, as it brings it back to why it is the way it is, and the importance of staying true to the individual practice.
Spaghetti squash is a healthy alternative to pasta as it contains no fat and is low in carbs, and resembles strands of spaghetti when cooked. I found some at Dunn & Walton, and they're not easily found in Perth so I had to get a couple of these beauties. As it's so healthy, I felt the need to indulge a little with some vegan coconut butter fried mushrooms turning it into a hearty dish.
"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 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 13 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 and also my dog Caileag, and 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...