Ashtanga - Moon Day

Image: Rochelle Wagstaff, Ashtanga Yoga Space

I've just started an Ashtanga Beginners Mysore Course at Ashtanga Yoga Space and – I think it's going to kick my arse. I've been doing yoga for a while but I still don't have the strength to do chaturanga dandasana. I'm hoping this course, and being taught in a different way, will help me face whatever is blocking me. Could it be purely physical or just in my head?

Anyway - been thinking about the whole Moon Day thing my teacher was talking to us about. They don’t hold classes normally on Moon Days. In Ashtanga, you shouldn't practice on Moon Day because people are generally more whacky on the night during the full/new moon. Ask any ambulance officer, nurse – it definitely seems true (but not scientifically proven). Your "energy" is at its fullest and you can harm yourself more, making it twice as long to heal. But in saying this, it’s not a hard and fast rule. You just have to be more careful if you do choose to practice on those days.

Lots more to learn and experience…

4 Minutes & Study

Madonna. Love her or hate her, she always brings something new and exciting. Love the new album and I've got a soft spot for Timberlake. Who da thunk!?



So yes - I'm procrastinating. I've taken the day off today to finish a 2000 word essay on Anatomy and study my arse off for the next couple of days - I have my end of term exams next week! Am I scared? I think so but looking forward to it too. Then three weeks off to catch up with the world, and I'm already booked out! Seriously, I would love to just study if I can work out the mulla situation but it'll have to wait until we get back from New York later in the year to sort out anything different. Hopefully I haven't bitten off more than I can chew...

Shauna *Dietgirl* Reid

Finally, I get a chance to read something that is NOT for my studies and if fact, it totally relates anyway. Shauna, you are one hell of a hilarious chick and so real. Thanks for sharing your story! I totally recommend anyone who needs and wants to lose weight or even better put, just get healthy or focused - read this book now!!! The gorgeous little images of Dietgirl transforming are so cool and the photos amazing - Shauna, you *foxy* lady you. You are an inspiration to so many.

• The Book
  
• The Blog

* I know, I'm a bit behind the times...

State of the Nation

Or rather, what I'm up to....

• 2 weeks left 'till end of term exams so studying like a demon
• 2000 word anatomy essay due in 2 weeks - maybe I should start it?
  
• still working full-time and crazy busy
• freaked out on a week coffee binge - got more stressed and depressed but over that now
  
• increasingly becoming poorer by the second
• getting colder
• exercising more - love the chill in the morning
• doing yoga most days again - love, love, love
• 3 weeks off in May - bliss
• looking forward to D-man's birthday in May
• our 6th anniversary in May - awww
• booked in for an Ashtanga beginners course in May - whoot!
• etc. etc. etc.

Oh, and I'm trying out Google Reader now. I've probably missed a whole bunch of posts but hopefully I'll be able to keep up with all you lovelies easier now. Bloglines was getting a bit cumbersome for me and it was a good time to clean up my news feeds too.

I'll try catch up with everyone's emails soon but most likely during my break in May - how sad is that. I've had to become a worka-study-holic! I swear - yoga makes this all so much more easier to deal with and manage though.

Catch ya....

Red Lentil Dahl with Spiced Basmati Rice

This is a great recipe for vegetarians and vegans who need a power pack of protein. Great as a "too busy to cook" food too because you can make a big batch and freeze it for those nights you're too busy or don't feel like cooking. I forgot to put the fresh coriander in the dahl at the end and lime wedges on the side - bah!

Ingredients

• 250 g (1 cup) red lentils
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 1 x 3cm piece fresh ginger, peeled and finely grated
• 2 tsp ground coriander
• 1 tsp ground cumin
  
• 1 tsp ground tumeric
• ½ tsp chilli powder
• 875 ml good quality vegetable stock
• salt & freshly ground pepper
• 1 tbsp fresh lemon juice
• 1 cup coriander, roughly chopped
• lime wedges, to serve

Spiced Basmatic Rice

• 250 g (¼ cup) basmati rice
• 1 tbsp olive oil
• 1 tbsp sesame seeds
• 2 tsp brown mustard seeds
• 2 tsp cumin seeds
• 1 cinnamon stick, broken
• 1 dried red chilli
• 435 ml good quality vegetable stock
• 55g roasted unsalted peanuts, finely chopped

Instructions

1. To make the dahl, place the lentils in a sieve and rinse under cold running water until the water runs clear. Heat the oil in a large heavy-based saucepan over medium heat. Add the onion and garlic and cook for 6-7 minutes or until the onion softens. Add the ginger, ground coriander, cumin, tumeric and chilli powder. Cook, stirring, for 1 minute. Stir in the lentils and stock. Cover and bring to a simmer. Simmer, uncovered, for 20-25 minutes, or until the lentils are soft and the mixture thickens. Season to taste. Stir in the lemon juice and coriander leaves.
   
   
2. Meanwhile, to make the Spiced Basmati Rice, place rice in a bowl and cover with plenty of cold water. Set aside for 20 minutes, then rinse and drain well. Heat the oil in a medium-sized saucepan over medium heat. Add all the seeds, the cinnamon and the chilli. Cook, stirring, for 1 minute (be careful, the seeds start jumping everywhere!). Remove cinnamon stick. Stir in the rice and stock. Cover and bring to a simmer. Reduce heat to low and cook, covered, without stirring, for 12 minutes. Remover pan from heat and set aside, covered, for 5 minutes. Add the peanuts and use a fork to separate the grains.
   
   
3. Serve the dahl with the Spiced Basmati Rice, and accompanied by lime wedges.

2601 kj (622 Cal)
20 g fat (saturated 3g)
11 g fibre
27 g protein
78 g carbohydrate

Source: The Low GI Vegetarian Cookbook