I wonder what everyone would be like if they took a moment out of their day to acknowledge their body.
Sit with their breath.
Be comfortable in the uncomfortable-ness of standing still.
There is this part of practicing yoga that forces you to be aware of what it feels like to breathe deeply. What it is like to take an hour or so out of your day to focus on what it means to sway back and forth in a forward fold.
Yoga stirs up those emotions.
You know the ones. Those sneaky bastards that are harbored deep in your spine, burrowed down in your hip bones. The stone in the back of your throat. With a gentle hand, I find myself in reclined pigeon, surprised at the release I didn’t know I needed.
How easy it is to whirlwind my way through life. Filling up every hour with plans and lists and day dreams. How simple it is to remain tied to my past while simultaneously flinging myself into my future.
To slow down. To stop the constant spinning. The never-ending planning. The “what now?” that has become my minute-to-minute mantra.
The time I take to dedicate myself to stretching is the time I take for myself. For my creaky knees and sloped back. For quieting my mind, for meditation in what ever form it will take for the day.
adapted from Yoga Yoga Austin Yogi Tea Recipe
We serve this tea after every class at the studio I work at… now I am lost and confused when I don’t have my tiny cup of spicy deliciousness… I am spoiled rotten.
To make two quarts:
- 2 quarts water
- 15 whole cloves
- 20 black peppercorns
- 3 sticks of cinnamon
- 20 whole cardamom pods (split the pods first)
- 8 ginger slices (1/4″ thick, no need to peel)
- 1/2 teaspoon black tea leaves (we use decaf)
- Milk and Honey to taste (use local honey, helps with allergies and the like)
Bring 2 quarts of water to a boil in a 3-4 quart pot. Add cloves and boil for one minute. Next, add cardamom, peppercorns, cinnamon, and fresh ginger root. Cover and boil for at least 30 minutes. For best flavor, cover and simmer for 2 to 3 hours. When ready, remove from heat, add black tea and let cool. Strain tea. When ready to drink, add soy and sweeten to taste with honey or maple syrup.