Yoga Practice

Focus on the Lotus- Mala Beads, Beauty Tips, Yoga, and Food

By October 15, 2012July 20th, 2018No Comments

Fashion idea of the day: Wearing your mala beads to work for the urban professional

The Lotus Mala was designed for a friend who is a human resource manager by day for a large multinational and a devoted yoga practitioner by night. She was looking for mala beads that would work with her classic fashion style and her cool winter coloration. We decided to make a mala with classic beads such as sterling silver and fresh water pearls, and rose quartz was used for its rich texture and cool undertones. She can now meditate on the mat and wear her affirmations during the day with her mala as a necklace or as a bracelet when she is at work.

Lotus Mala- Wear your yoga practice to work


Yoga Thought of the Week: Grounding and Lotus Visualization

Since ancient times, yogis have used the rich symbolism of the lotus flower to anchor meditation and help visualize physical postures. Stand tall and imagine yourself as a lotus, your head rising high. Look down and see you strong supportive stem (body and legs), held in place by strong roots (your feet) which draw nourishment from the earth. (1,000 Pearls of Yoga Wisdom, by Liz Lark)

Ayurvedic Recipe: Chocolate Chip Cookies for Pitta

The best recipe I’ve found for healthy chocolate chip cookies for the pitta dosha.

1/2 cup of whole wheat flour
1 cup of oats (large or quick cook)
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1/4 of unsalted butter at room temperature
1/2 cup of brown sugar
2 eggs
1 teaspoon of natural vanilla extract
1/2 cup of semisweet chocolate chips
1/4 cup of shredded coconut

Preheat oven to 350 F. In a large mixing bowl mix together flour, oats, baking soda and salt. In another bowl cream butter and sugar at a medium speed for 1-2 minutes or until well combined. Add the eggs one at a time and beat until well blended, add the vanilla until well blended. Using a wooden spoon mix the flour and oat mixture with sugar and butter mixture. Once combined fold in the chocolate chips and coconut.

On a non-stick cookie sheet lay out 12 tablespoons of cookie mix about 2″ apart. Bake for 15-20 minutes, or until lightly browned. Leave to cool for 5 minutes and transfer to a cooling rack and let them cool completely. Makes 24 cookies. These cookies freeze very well.